FOOD CHEMISTRY
·
2025
·
IF 9.8
Xia Xu,Wenjing Zhang,Shiliang Jia,Yufeng Chen,Xuxia Zhou,Yuting Ding
The increasing prevalence of microbial contamination in the food industry has necessitated the development of advanced antimicrobial packaging materials. In this study, we developed a novel metal-organic framework (MOF)-derived nanozyme, CS/ZIF-67-Cu, synthesized through the biomimetic mineralization of chitosan (CS), followed by heterometallic hybridization. This structural configuration significantly enhanced the enzyme-mimetic activity and antimicrobial performance of the nanozymes. CS/ZIF-67-Cu efficiently generated reactive oxygen species (ROS) in situ and exhibited potent antimicrobial effects. By incorporating CS/ZIF-67-Cu into carboxymethyl cellulose (CMC), we engineered CMC@MOF composite films with enhanced antimicrobial efficacy, improved hydrophobicity, and superior UV–visible barrier properties. Preservation experiments on cherry tomatoes confirmed that the CMC@MOF films effectively inhibited microbial proliferation on the fruit surface, thereby significantly extending the shelf life. Because of its excellent biocompatibility and potent ROS-mediated antimicrobial efficacy, CS/ZIF-67-Cu has emerged as a highly efficient dual-functional nanozyme with oxidase- and peroxidase-like catalytic properties, demonstrating its potential for practical food preservation applications.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Zhike Xie,Feng Chen,Pei Li,Yawen Xiao,Zheng Ruan
This study demonstrated the potential of ellagic acid-rich fruit byproducts, particularly pomegranate peel, as functional ingredients. During digestion, pomegranate peel exhibited superior antioxidant activity owing to its high phenolic content. Twenty-four phenolic compounds were released, with pomegranate peel maintaining higher bioactivity than chestnut and walnut peels. In vitro colonic fermentation with urolithin A-producing microbiota revealed that pomegranate peel stimulated butyrate synthesis (11.94 mM) and urolithin A production (6.31 μM), highlighting the prebiotic role of ellagic acid. Gut microbiota modulation by pomegranate peel increased Bacteroide s and Bifidobacterium (a potential key for ellagic acid conversion) while suppressing Alistipes . Functional analyses confirmed its effect on carbohydrate, lipid, and amino acid metabolism. In contrast, chestnut and walnut peels exhibited lower bioactivity and microbial selectivity. These findings positioned pomegranate peel as a superior ingredient for gut health and microbial metabolism optimization, offering targeted nutritional benefits over conventional byproducts.
研究领域:
食品科学
·
营养学
·
微生物学
·
肠胃健康
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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
✓ 已验证
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Bingzhi Li,Yiqi Wang,Linpin Luo,Liang Zhang,Yiya Ping,Bangfeng Fu,Wetao Zhang,Lei Liu,Jianlong Wang
Edible antibacterial packaging films, due to their excellent biosafety and environmental friendliness, exhibit significant application potential in food preservation. However, current edible antibacterial films primarily rely on natural bacteriostatic compounds, which are limited by high dosage requirements, inconsistent performance, and narrow antibacterial spectra, making it challenging to effectively control microbial contamination. To address these challenges, we introduced erythrosine B (ERY), an FDA-approved pigment with strong photodynamic inactivation performance, combined with gellan gum (GG) to develop a novel edible photodynamic antibacterial film. Under light irradiation, ERY can rapidly generate reactive oxygen species (ROS) at a concentration as low as 5 μg/mL, thereby killing 100 % of bacteria and significantly inhibiting fungal growth. Notably, the gel network of GG serves a dual purpose by restricting ERY molecular movement and creating a protective barrier, effectively mitigating photodegradation of ERY caused by excessive ROS, thus enhancing the photostability of ERY. Experimental results demonstrate that, under identical light intensity, GG-ERY (GGE) exhibits negligible photobleaching after 30 min, showing an 8.26-fold improvement in inhibition efficacy compared to ERY, facilitating the sustained production of ROS. Owing to its efficient and long-lasting antibacterial performance, the GGE film extends the postharvest storage period of grapes to 14 days, representing a 1.75-fold increase compared to the control group. This study not only significantly enhances the antibacterial efficacy of edible films but also provides novel insights into the application of edible pigments in photodynamic antibacterial and food preservation.
研究领域:
食品科学
·
生物技术
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 14
·2423
·
IF 5.1
Qing Chen,Yue Zhang,Siyuan Zheng,Siming Zhu,Chao Li
This study aimed to optimize the enzyme-assisted extraction of polysaccharides (RTFPs) fromRosa roxburghiifruit using response surface methodology. Under the optimal extraction conditions, the yield of RTFPs reached 14.02%, which was close to the predicted value of 13.96%. The primary structural characteristics and the antioxidative and immunomodulatory activities of RTFPs were also examined. Structural characterization revealed that RTFPs comprise 36.38% neutral sugar, 48.83% uronic acid, and 7.29% protein. Their heteropolysaccharide structure features two distinct molecular weight fractions (1.87 × 105Da and 4.75 × 103Da) and a monosaccharide composition dominated by glucose (38.93%), arabinose (20.66%), galactose (20.58%), galacturonic acid (10.94%), and xylose (6.52%). Antioxidant assays demonstrated potent radical scavenging activity, with IC50values of 11 μg/mL (DPPH) and 150 μg/mL (ABTS), comparable to conventional antioxidants. Immunomodulatory studies on RAW264.7 macrophages revealed that RTFPs (100–400 μg/mL) significantly enhanced phagocytosis by 12.61–76.63% and stimulated the secretion of nitric oxide (NO) and tumor necrosis factor-α (TNF-α). These bioactivities are attributed to RTFPs’ high uronic acid content, moderate molecular weight distribution, unique monosaccharide profile, and highly branched conformation.
研究领域:
食品科学
·
生物化学
·
药理学
·
植物学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Applied Bio Materials
·
2025
·
IF 4.7
Xue Zhang,Pengrui Zhao,Jialin Jia,Junkang Yang,Huajie Liu,Tao He,Tao Zhang,Wenna Wu
Menthol and thymol, as natural antiseptics, have the advantages of nontoxicity and broad-spectrum antimicrobial activity, which solves the problems of antibiotic resistance and toxicity of metal antiseptics. However, their practical applications face the challenges of chemical instability and difficult solubility in water. In this study, menthol and thymol were tactfully physically combined, forming hydrophobic deep eutectic solvent (HDES), which were then encapsulated via an emulsion system to address their instability and hydrophobicity. Then, 2-hydroxyethyl acrylate was added and polymerized into a covalent network to fabricate a HDES-loaded heterogeneous gel, featuring sustained-release characteristics for the preservation of perishable fruits. The combination of emulsion encapsulation and gelation improves the stabilization of menthol and thymol, allowing for delayed release and providing materials with a 34-day antibacterial cycle. Additionally, the emulsion gel presents tensile strain as high as 2250%, making it appropriate as practical packaging materials. Through cherry, tomato, and broccoli preservation tests, it is found that compared with the monomer such as thymol, menthol, and the deep eutectic mixture, the emulsion gel presented the best antibacterial activity, enabling the preservation days to significantly increase. We calculated that it was probably due to the HDES and cross-linking network displaying a synergistic effect. This design will provide a perspective for the preservation of perishable fruits and vegetables.
研究领域:
食品科学
·
材料科学
·
农业工程
·
应用微生物学
·
高分子化学
·
天然产物化学
·
包装工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiayan Zhang,Changyong Cai,Yuxiao Hu,Zhijian Tan
Aqueous two-phase Pickering emulsions (ATPPEs) are advantageous because they are biocompatible and environmentally friendly. Developing active packaging films using ATPPE with antimicrobial, antioxidant, and sustained-release properties is an effective strategy to extend food shelf life. In this study, an ATPPE stabilized by cellulose nanocrystals (CNC) was prepared using a polyethylene glycol (PEG)/dextran (Dex) aqueous two-phase system (ATPS), encapsulating epigallocatechin gallate (EGCG) as a bioactive component. An active packaging films based on chitosan and EGCG-loaded ATPPE were prepared and characterized, which revealed that the ATPPE is highly biocompatible with the chitosan matrix. And the prepared composite film provides protection and sustained release for EGCG, as well as excellent mechanical, barrier, antibacterial and antioxidant properties. This composite film significantly inhibited the spoilage of bananas and tomatoes, extending their shelf life to 8 and 12 d, respectively. Hence, the developed active packaging film is a promising material for fruit preservation.
研究领域:
食品包装
·
材料科学
·
食品保鲜
·
生物聚合物
·
纳米技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2019
·
IF 6.044
Laifeng Lu,Lifeng Ji,Ruixi Shi,Shuhua Li,Xi Zhang,Qingbin Guo,Changlu Wang,Liping Qiao
Alpha-1,3-glucan is often synthesized on the surface of pathogenic filamentous fungi cell walls to block pathogen-associated molecular patterns (PAMPs) generation by host plant enzymes and the subsequent immune system response of the plant. Here, Botrytis cinerea susceptibility was assessed in tomato fruit to determine whether the fruit could recognize this camouflage and mount an immune response to it. The results showed that local mechanical wounds treated with dextran and laminarin, except amylopectin, could locally and then systemically activate disease resistance against B. cinerea infection in tomato fruit. Dextran treatment effectively elicited fruit callose deposition and phenylpropanoid and flavonoid biosynthesis to a greater extent than α-glucanase activity relative to the mock group surface wounds. Enzymatic hydrolysis of this polysaccharide provided some help in improving host disease resistance. Taken together, these results demonstrate that tomato fruit can perceive α-1,3-glucan as a kind of PAMPs but have limited ability to degrade it.
研究领域:
植物病理学
·
植物生理学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 4
·588
·
IF 5.1
Hongchun Cui,Yuxiao Mao,Yun Zhao,Weihong Huang,Jianyong Zhang
At present, the heavy bitter taste, poor flavor quality and low functional activity of summer and autumn tea are the bottleneck problems restricting the low utilization rate of summer and autumn tea resources. The research and development of new products of fruit-flavored black tea is conducive to expanding the utilization of summer and autumn tea resources. Different kinds of fruit juice were added during the fermentation and processing of classic black tea, such as bananas, apples, fragrant pear and Sydney pear, in this study. The effects of fruit juice on the flavor quality and amylase inhibitory activity of fruity black tea were researched. The sensory quality, flavor chemicals and α-amylase inhibitory activity were evaluated. The results showed that the sensory evaluation scores of black tea treated with fruit juice were significantly higher than those of black tea treated without fruit juice, especially the crown pear juice. The amylase inhibition rate of black tea treated with fruit juice was significantly higher than the control treated without fruit juice (p< 0.05). The sensory evaluation scores, polyphenol oxidase activity, water extract content, soluble sugar content, free amino acid content, theaflavin content, thearubigin content and inhibition rate of amylase activity of black tea treated with pear juice were significantly higher than those of the apple and banana juices (p< 0.05), especially crown pear juice. Tea polyphenol content and theaflavin content of black tea treated with added pear juice were significantly lower (p< 0.05) than the black tea control treated with added apple juice and banana juice, especially crown pear juice. The fruity black tea treated with crown pear juice had a redder broth, more pronounced sweet fruit aroma, sweet and mellow taste and reduced astringency. Therefore, the black tea treated with crown pear juice was preferred. The research hopes to provide a theoretical basis for the research of black tea quality control and the research of summer and autumn tea resources utilization technology.
研究领域:
食品科学
·
茶叶加工学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Hong Chen,Junyan Liu,Mengna Wan,Shangyi Zhao,Xiaolong Li,Chuan Liu,Xuanping Zhao,Junjie Li,Qingzhen Ma,Cuixiang Li,Xueqin Wang
Fruit juice is kind of popular beverage food worldwidely, and its total antioxidant capacity (TAC) is generally considered as an important index for people’s rational diet, thus accurate evaluation of its TAC is essential for human health guidance. Herein, we constructed a sensitive Fe 3 O 4 @MnO 2 nanocatalyst that was delicately cored with magnetite nanoparticles (Fe 3 O 4 NPs) and encapsulated with manganese dioxide (MnO 2 ) nanoshells for fast and accurate TAC colorimetric analysis in fruit juice. The data showed the fabricated Fe 3 O 4 @MnO 2 nanocatalysts performed with remarkable oxidase mimetic activities and could catalyze oxidization of colorimetric substrate without additional H 2 O 2 , and the limit of detection (LOD) was about 0.39 μM for ascorbic acid (AA) evaluation. Applied in commercial fruit juice products, the fabricated Fe 3 O 4 @MnO 2 nanocatalysts showed a reliable and visual assessment for the accurate TAC analysis. In addition, the fabricated Fe 3 O 4 @MnO 2 nanocatalysts could be easily recycled due to their intrinsic superparamagnetic property. Together, an intellegent Fe 3 O 4 @MnO 2 nanocatalyst was well developed for visual TAC analysis in fruit juice with convenient applications in future.
研究领域:
纳米技术
·
分析化学
·
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xiangyu Jiao,Xiaona Chong,Haiyu Du,Mengyao Yang,Zhu Zhu,Zhengfeng Ma,Yongqiang Wen
This study focuses on the development and application of tea polyphenol-loaded chitosan/polyaspartic acid nanoparticles (TP@CS/PASP-Nps) embedded within polyvinyl alcohol (PVA) nanofibers to extend the shelf life of fruit. The nanofibers were fabricated using electrospinning, which enhanced the stability and uniform dispersion of the nanoparticles. Experimental results demonstrated that the TP@CS/PASP nanoparticles exhibit significant pH and protease-responsive release of TP, with a cumulative release of 56.22 % at pH 5.0 after 120 h, compared to 26.70 % at pH 7.0. In the presence of 1 mg/mL protease, the release of TP increased by 25.31 %. Furthermore, the nanofibers displayed excellent antimicrobial properties, inhibiting the growth of Escherichia coli , Staphylococcus aureus , and Botrytis cinerea , and exhibited antioxidant activity with a DPPH scavenging rate of 43.1 % at 10 mg/mL. When applied to strawberries, the nanofibers significantly prolonged shelf life, maintaining a 0 % mold growth rate over six days compared to 100 % in the control group. This innovative packaging system presents a promising solution for the intelligent control of active substance release, offering valuable insights into the application of stimulus-responsive nanoparticles in food preservation.
研究领域:
食品科学
·
材料科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）