FOOD CHEMISTRY
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2025
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IF 9.8
Jiayi Zhou,Lu Tong,Yongjie Zhou,Yongkang Luo,Hui Hong,Sam K.C. Chang,Yan Zhang,Yuqing Tan
Sturgeon meat, with a lipid content nearly four times that of silver carp, is highly susceptible to lipid and protein oxidation during frozen storage, leading to quality deterioration. We selected resveratrol (RES) from 32 polyphenols and identified its efficiency for preserving sturgeon surimi during 160 days at −20 °C. RES significantly inhibited lipid and protein oxidation, reduced myofibrillar protein (MP) degradation, and stabilized α-helix and β-sheet structures. These effects improved surimi gel quality by enhancing water retention, gel strength, hardness, and springiness. Molecular docking analysis revealed that RES interacts with sturgeon myosin through hydrophobic interactions (Arg 148, Val 158, Phe 165, His 665) and hydrogen bonds (Leu 121, Asn 161, Arg 709). RES not only competes with fatty acids for myosin binding sites, shielding proteins from oxidation, but also inhibits moisture migration, reducing ice crystal-induced damage. These findings position RES as a promising strategy for preserving high-lipid surimi products.
研究领域:
食品科学
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生物化学
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PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Mengjie Li,Chong Sun,Shenjun Chen,Huiwen Liu,Juan Xu,Yongzhi Zhu,Daoying Wang
In this study, an oxidation label for the quantitative identification of aldehydes was developed using polyvinyl alcohol (PVA) as the carrier polymer, blueberry anthocyanin (BA) as the chromogenic agent, and hydroxylamine sulfate (HAS) as the coupling agent. Electrospinning technology was employed in this process. Based on aldehyde-specific recognition, the PVA-BA-HAS oxidation label displayed noticeable changes from white to rose pink corresponding to varying degrees of oxidation in processed meat products, with a detection time of less than 1 min. The label showed exceptional morphology and performance, including hydrophobicity, thermal stability, and biocompatibility, etc. Moreover, the assessment of oxidation levels obtained from the PVA-BA-HAS labels were in good agreement with the data measured through POV analysis, confirming practicability of the oxidation label. These results indicated that the prepared oxidation label could be utilized for real-time monitoring of oxidation levels with high accuracy and efficiency, expanding new possibilities for meat quality grading.
研究领域:
食品科学
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生物化学
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高影响因子
ENVIRONMENTAL POLLUTION
·
2022
·
IF 9.988
Lin-Lin Hu,Hong-Ge Li,Xiao-Mei Li,Yi Xu,Ya-Qin Pang,Bin Wang,Jun-Li Wang,Shao-Chen Sun
Nonylphenol (NP) belongs to the metabolites of commercial detergents, which acts as an environmental endocrine disruptor . NP is reported to have multiple toxicity including reproductive toxicity. In present study, we reported the protective effects of melatonin on the NP-exposed oocyte quality. We set up a mouse in vivo model of NP exposure (500 μg/L), by daily drinking and continued feeding for 4 weeks; and we gave a daily dose of melatonin (30 mg/kg) to the NP-exposed mice. Melatonin supplementation restores the development ability of oocytes exposed to NP, and this was due to the reduction of ROS level and DNA damage by melatonin. Melatonin could rescue aberrant mitochondria distribution, mitochondria membrane potential, which also was reflected by ATP content and mtDNA copy number. Moreover, melatonin could restore the RPS3 expression to ensure the ribosome function for protein synthesis , and reduced GRP78 protein level to protect against ER stress and ER distribution defects. We also found that vesicle protein Rab11 from Golgi apparatus was protected by melatonin at the spindle periphery of oocytes of NP-exposed mice, which further moderated LAMP2 for lysosome function. Our results indicate that melatonin protects oocytes from NP exposure through its effects on the reduction of oxidative stress and DNA damage, which might be through its amelioration on the organelles in mice.
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高影响因子
INORGANIC CHEMISTRY COMMUNICATIONS
·
2025
·
IF 5.4
Yulan Hu,Ruofan Wu,Chengshuai Zhu,Binbin Du,Bingjian Zhang
Textile cultural relics, as significant carriers of human history and culture, possess irreplaceable historical, artistic, and scientific value. However, natural protein fibers such as silk are highly susceptible to microbial erosion and environmental factors, leading to mechanical degradation, chromatic deterioration, and even complete decomposition. Developing protective materials with both high-efficiency antibacterial properties and heritage compatibility is an urgent need in conservation. Electrospinning technology, which enables the integration of antibacterial active components with matrix fibers, serves as an effective approach for preparing novel antibacterial materials. This study employed electrospinning technology to fabricate nanofiber membranes using silk fibroin (SF)/polyethylene oxide (PEO) as the matrix through optimized ratios (3:7–7:3), and constructed antibacterial functional materials by incorporating silver nanoparticles (AgNPs). Results demonstrated that the SF/PEO (5:5) fiber membrane exhibited optimal morphology and thermal stability, with XRD confirming its β-sheet crystalline structure. Antibacterial experiments of AgNPs composite membranes deposited on silk demonstrated significant inhibitory effects against the growth of seven microbial species on the silk surface. The 30-min electrospun AgNPs/SF/PEO membrane induced minimal chromatic aberration (ΔE < 3.5) on aged silk while forming an adherent transparent protective layer. This research provides a green and removable antibacterial protection strategy for textile cultural relics, with critical implications for extending the lifespan of cultural relics.
研究领域:
文化遗产保护
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材料科学
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纳米技术
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微生物学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Yujiao Cheng,Guijie Li,Houjiu Wu,Guolu Liang,Hua Wang
Commercial mandarin juice often exhibits flavor deterioration during storage. The changes in volatile flavor profiles were investigated in mandarin juice stored under three different temperature conditions (4 °C, 25 °C, and 40 °C). The application of multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA) identified 31 odorants in stored mandarin juice, including seven off-flavor contributing compounds: methanethiol (unpleasant, repulsive), dimethyl sulfide (sulfur, cabbage), methional (cooked potato), p -cymene (solventy), 4-vinylguaiacol (medicine), terpinen-4-ol (wood), and α-terpineol (floral, mint). 4-Vinylguaiacol was also identified in mandarin juice for the first time. In addition, 64 volatile compounds determined by GC-MS/pulsed flame photometric detector (GC-MS/PFPD) were classified as alcohols, terpenes, volatile sulfur compounds (VSCs), aldehydes, esters, ketones, and phenols. Volatile compound differences were observed in mandarin juice under different storage conditions by heat-map generation and principal component analysis (PCA). The results revealed that high-temperature storage led to a rapid increase in the concentration of total alcohols and VSCs. Furthermore, the flavor deterioration markers α-terpineol and dimethyl sulfide were identified based on off-flavor contribution and variable importance in projection (VIP) (score >1) values in the PLS-DA model. These two compounds are valuable for marker-assisted flavor deterioration analysis in mandarin juice during storage.
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高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2020
·Vol. 100
·期 6
·2544-2553
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IF 2.614
De-Yang Li,Da-Yong Zhou,Fa-Wen Yin,Xiu-Ping Dong,Hong-Kai Xie,Zhong-Yuan Liu,Ao Li,Jia-Xuan Li,Kanyasiri Rakariyatham,Fereidoon Shahidi
BACKGROUND Fresh shrimp ( Penaeus vannamei ) deteriorates easily and the drying process is an important processing method for prolonging the shelf life of shrimp. The traditional drying method is hot-air-drying (HD), which can cause some problems such as nutrient loss, discoloration and lipid oxidation. In recent years, freeze-drying (FD) has been popular for removing moisture from food at lower temperatures, maintaining the structure of raw materials, and improving storage stability of products. In the present study, the effects of HD and FD on lipid and color of P. vannamei and the mechanisms involved were investigated. RESULTS FD caused less lipid oxidation compared to HD; consequently, FD-processed shrimps had lower levels of primary and secondary oxidation products, as well as acid value, and higher contents of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, eicosapentaenoic acid and docosahexaenoic acid compared to HD-processed samples. Lipase and lipoxygenase played a role in the oxidation and hydrolysis of lipids during drying process. FD-processed shrimps had lower yellowness value and chromatic aberrations but a higher whiteness value compared to HD-processed samples. Correlation analysis showed that lipid oxidation, astaxanthin degradation and the Maillard reaction contributed to the changes of color. Principal component analysis indicated that FD caused less deterioration in quality compared to HD. CONCLUSION In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control. © 2020 Society of Chemical Industry
研究领域:
食品科学
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水产学
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营养学
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高影响因子
Aging-US
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2018
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IF 5.179
Junyu Nie,Peng Xiao,Xuefang Wang,Xiaogan Yang,Huiyan Xu,Kehuan Lu,Shengsheng Lu,Xingwei Liang
Prolonged culture of metaphase II oocytes is an in vitro aging process that compromises oocyte quality. We tested whether melatonin preserves epigenetic modifications in oocytes after prolonged culture. The porcine oocytes were maturated in vitro for 44 h, and then metaphase II oocytes were continuously cultured in medium supplemented with or without melatonin for 24 h. We found that the parthenogenetic blastocyst formation rate of prolonged-culture oocytes was lower than in fresh oocytes. We further observed that methylation at H3K4me2 and H3K27me2 of oocytes enhanced after prolonged culture. However, 5mc fluorescence intensity was lower in prolonged-culture oocytes than in fresh oocytes. Moreover, the promoter of the imprinted gene NNAT exhibited a higher level of DNA methylation in prolonged-culture oocytes than in fresh oocytes, which was associated with a reduced expression level and glucose uptake capability. Conversely, melatonin improved blastocyst formation rate and preserved histone and DNA methylation modifications, as well as NNAT function in the oocytes after prolonged culture. Notably, DNA methyltransferase inhibitor 5-aza significantly attenuated the protective role of melatonin on genomic DNA methylation. In summary, our results revealed that epigenetic modifications are disrupted in oocytes after prolonged culture, but the changes are reversed by melatonin.
研究领域:
生殖生物学
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表观遗传学
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分子生物学
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CHEMICAL ENGINEERING JOURNAL
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2022
·
IF 16.744
Zhongshao Li,Shuwen Zhao,Zewei Shao,Hanxiang Jia,Aibin Huang,Ping Jin,Xun Cao
Vanadium dioxide (VO 2 ) has already been widely concerned as a thermochromic smart window material. However, the Achilles heel of VO 2 is susceptible to degradation by water and oxygen in the air, which has limited its commercialization. Until now, it has remained unclear what effect water has on the deterioration of VO 2 , hindering the solution to this dilemma. In this work, the degradation mechanism of VO 2 during natural aging was proposed based on density functional theory (DFT) calculation and experimental analysis, and the role of water in the degradation process was discussed in detail. The results showed that water affects the deterioration reaction by influencing the adsorption behavior of oxygen on the VO 2 surface, destroying the dense structure, and participating in the reaction in the form of combined water. This work fills the degradation mechanism gap of VO 2 , helps to design high-performance structures of VO 2 -based smart coatings, and provides theoretical guidance to solve the problem of VO 2 weatherability.
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高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 4
·2659-2666
·
IF 2.6
Jiandong Shen,Bijiang Zhong,Wenshui Xia,Yanshun Xu
Summary Textural deterioration is a severe problem in fish industry. In order to study the role of structural proteins in refrigerated grass carp, myofibrillar proteins and collagen degradation were investigated at different stages. Results revealed that connective tissues of fish muscle disintegrated from day 1, failing to hold muscle myotomes together, with a decrease of shear force. Meanwhile, collagen solubility increased from day 1 and degradation of nebulin was observed after 3 days, while there was no obvious change in the bands of myosin heavy chain and actin. Furthermore, Pearson coefficient analysis revealed that insoluble collagen (ISC) and nebulin were significantly correlated with shear force. Negative correlation was established between drip loss and contributing factors (ISC, titin and nebulin). All results suggested that textural loss of post-mortem grass carp fillets was mainly mediated by the degradation of collagen and to a lesser extent by myofibrillar proteins at the early storage.
研究领域:
食品科学
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生物化学
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高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ying Luo,Xiang-Bo Zeng,Yuan-Yuan Hu,De-Yang Li,Xiao-Yang Liu,Yu-Xin Liu,Da-Yong Zhou
Ready-to-eat (RTE) abalones, scallops and oysters were prepared through a process of cooking, drying, vacuum packaging, and high-temperature sterilization, and were subjected to accelerated storage. Upon storage, the three RTE shellfishes all showed color deterioration, as indicated by darker color, decreased L* and W* values, and increased a* value. In contrast, the color deterioration of RTE oysters was more pronounced. Meanwhile, oxidation reactions occurred during storage, which were manifested as increased peroxide value, thiobarbituric acid reactive substances value and aldehyde content. Correlation analysis showed that the color indexes ( L* and W* ) of the three RTE shellfishes were negatively correlated with the contents of 5-hydroxymethylfurfural, hydrophilic pyrroles, hydrophobic pyrroles and quinones, suggesting that Maillard/Maillard-like reactions and phenolic oxidation reaction contributed to the color deterioration. The higher contents of reducing sugar, lipids and transition metal ions in RTE oysters make it more prone to non-enzymatic browning reactions, causing faster color deterioration.
研究领域:
食品科学
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生物化学
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PubMed
高影响因子
JOURNAL OF WUHAN UNIVERSITY OF TECHNOLOGY-MATERIALS SCIENCE EDITION
·
2024
·Vol. 39
·期 4
·962-967
·
IF 1.3
Liu Zhigang,Tang Zezheng,Yang Lirong,Wang Chunmei,Xie Yuantao,Liu Yisen
The retarding effect of protein retarder on phosphorus building gypsum (PBG) and desulfurization building gypsum (DBG) was investigated, and the results show that protein retarder for DBG can effectively prolong the setting time and displays a better retarding effect, but for PBG shows a poor retarding effect. Furthermore, the deterioration reason of the retarding effect of protein retarder on PBG was investigated by measuring the pH value and the retarder concentration of the liquid phase from vacuum filtration of PBG slurry at different hydration time, and the measure to improve the retarding effect of protein retarding on PBG was suggested. The pH value of PBG slurry (<5.0) is lower than that of DBG slurry (7.8–8.5). After hydration for 5 min, the concentration of retarder in liquid phase of DBG slurry gradually decreases, but in liquid phase of PBG slurry continually increases, which results in the worse retarding effect of protein retarder on PBG. The liquid phase pH value of PBG slurry can be adjusted higher by sodium silicate, which is beneficial to improvement in the retarding effect of the retarder. By adding 1.0% of sodium silicate, the initial setting time of PBG was efficiently prolonged from 17 to 210 min, but little effect on the absolute dry flexural strength was observed.
研究领域:
建筑材料学
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化学工程
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Ting Yu,Yalei Li,Ruiming Luo,Shuang Gao,Qijian Jiang,Mengyao Ma,Lingling Zhang,Yuying Xiao
This study systematically investigated the quality changes of buckwheat hele noodles (BHN) during frozen storage at −18 °C for 80 days. Pronounced lipid–protein co-oxidation was observed, characterized by a 71.9% rise in malondialdehyde (MDA) and a 133.2% rise in carbonyl content. Sulfhydryl content showed a continuous decline, while the levels of key unsaturated fatty acids progressively decreased. The activities of lipoxygenase (LOX) and catalase (CAT) gradually diminished, thereby inhibiting enzymatic oxidation but promoting non-enzymatic oxidation. Microscopic analysis revealed a disrupted gluten network with enlarged pores, and the proportion of β-sheet structures in protein secondary structures increased significantly, suggesting enhanced protein aggregation and cross-linking. Flavor analysis indicated that the levels of aldehydes and ketones peaked at 40 days, with 2-nonenal and 1-octen-3-ol identified as the key off-flavor compounds. Correlation analysis confirmed that protein and lipid oxidation were the primary driver of quality deterioration in BHN during frozen storage.
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高影响因子
危险品化学品经营许可证（带存储）