Journal of the Taiwan Institute of Chemical Engineers
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2020
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IF 4.794
Ping Kou,Ning Wan,Li-Tao Wang,Hong-Yi Pan,Jiao Jiao,Chun-Jian Zhao,Zhi-Guo Liu,Xi-Qing Wang,Yu-Jie Fu
In the present study, an integrated process for preparation of anthocyanins components from blue honeysuckle fruits using deep eutectic solvent-based negative pressure cavitation extraction (DES-NPCE) was explored rationally. Single factor optimization combined with Box-Behnken Design (BBD) were applied to confirm the influential parameters. The maximum extraction yields of total anthocyanins and main constituent cyanidin-3-glucoside (C3G) reached 6.601 mg/g and 4.839 mg/g, which were 1.197–1.565 folds of other conventional methods. Moreover, the anthocyanins products exhibited higher stability from DES-NPCE extraction than that of conventional extraction solvents , which was conducive to the preservation and utilization of anthocyanins. After enrichment with macroporous resin D101, the contents of total anthocyanins and C3G reached 25.72% and 19.05%, and the recovery yields were 81.35% and 82.24%, respectively. Furthermore, the anthocyanins products exhibited more powerful chemical and cellular antioxidant activities, which were similar or stronger than that of positive control Vc or BHT. These results revealed that the proposed process was definitely an efficient and sustainable strategy for the stabilization preparation of thermo sensitive biologically active natural products. The developed method has also proved to have sufficient potential for application in food, nutrition and pharmaceutical industries.
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FOOD CHEMISTRY
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2021
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IF 7.514
Murtaza Ali,Jun-Hu Cheng,Da-Wen Sun
This study investigated the effect of plasma-activated liquid (PAL) including plasma-activated water (PAW) and plasma-activated buffer solution (PABS) for the reduction of chlorothalonil (CTL) and thiram (THM) pesticide residues on tomato fruit. Results revealed that the PAL obtained by using atmospheric air as the feed gas, CTL residues were decreased to 85.3% and 74.2% and THM residues decreased to 79.47 and 72.21% after treatments with PAW 10 and PABS 10 , respectively, and increasing the activation time caused a significant reduction in fungicide residues. In addition, CTL and THM residues were also decreased while increasing the activation time of PAL using Ar/O 2 as the feed gas, the concentrations of the CTL residues were decreased to 75.07 and 69.89% for PAW 10 and PABS 10 , respectively and THM residues decreased to 65.89 and 61.91% for PAW 10 and PABS 10 , respectively. Oxidation-reduction potential (ORP) and electrical conductivity (EC) were increased significantly after plasma treatment, while pH values of both solutions were decreased significantly with activation time. NO 3 − and NO 2 − concentrations of PAW increased significantly, while for PABS, NO 3 − concentration decreased but NO 2 − , with increasing the plasma activation time. Additionally, washing with PAW and PABS caused no notable negative impact on tomato fruit. Results confirmed that PAL treatments showed a significant reduction of CTL and THM fungicide residues ( p < 0.05) in tomato without affecting the quality.
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JOURNAL OF FOOD QUALITY
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2020
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IF 1.763
Jiaxiu Li,Chunling Zhang,Hui Liu,Jiechao Liu,Zhonggao Jiao
A comparison of sugar and organic acid profiles among different fruit juices (including apple, pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was performed to assess the possibility for authentication coupled with chemometrics. It was found that the distribution of each sugar and organic acid in juices showed some specific characteristics related to fruit species, despite the fact that great differences in the content existed among different varieties. Sucrose was the most abundant sugar in peach juice, accounting for 58.26–77.11% of the total sugar content. However, in grape, blueberry, and sweet cherry juice, glucose and fructose were the predominant sugars. Pear juice contained the highest level of sorbitol, which contributed to 15.02–43.07% of the total sugar content. Tartaric acid was detected only in grape juice among the seven species of fruit juice, with a proportion of 57.95–89.68% in the total acid content. Malic acid was the predominant organic acid in apple and sweet cherry juice, accounting for 69.92–88.30% and 97.51–98.73% of the total acid content of each species. Citric acid was the predominant organic acid in strawberry and blueberry juice, which contributed to 62.39–83.73% and 73.36–89.56% of the total acid content of each species. With the aid of principal component analysis and linear discriminant analysis (LDA), the juice samples could be successfully classified according to fruit species by using the sugar and/or organic acid composition as analytical data. Combination of sugar and organic acid composition gave the best differentiation of these seven species of juices, with a 100% correct classification rate for both the original and the cross-validation method in LDA. Adding malic/citric into the dataset of the organic acid content may also improve the differentiation effect. Furthermore, the adulteration of sweet cherry juice, blueberry juice, raspberry juice, and grape juice with apple juice, pear juice, or peach juice could also be distinguished from their corresponding pure juices based on sugar and organic acid composition by LDA.
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FOOD CHEMISTRY
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2025
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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.
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CARBOHYDRATE POLYMERS
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2016
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IF 4.219
Fangfang Xu,Kangsheng Liao,Yunshan Wu,Qi Pan,Lilan Wu,Hong Jiao,Dean Guo,Ben Li,Bo Liu
Extraction optimization, purification, characterization, sulfation and antitumor activity of polysaccharides from the fruit body of Borojoa sorbilis cuter were investigated in present study. The optimal Ultrahigh Pressure extraction condition was determined as: extraction once with the solid-liquid ratio of 1:10 in 30 °C and 1500 Mpa for crude polysaccharide (BP) and experimental yield was 8.28%. Four water-soluble polysaccharides named as BP1-1, BP1-2, BP1-3 and BP1-4, with molecular weight of 35.8, 32.4, 30.1 and 27.7 kDa, were purified by DEAE Sepharose and Superdex 200 chromatography. On the basis of chemical and spectroscopic analyses, BP1-1–BP1-4 were found to be neutral β- d -galactan containing a (1 → 4)-linked backbone. S-BP1s with the DSS of 1.18, was sulfated by chloro-sulfonic acid-pyridine method. Furthermore, S-BP1s exhibited significant in vitro antitumor activity against liver cancer HepG2 and lung cancer A549 cells in a dose-dependent manner. The results indicated that S-BP1s could be potentially developed as functional antitumor drug.
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Foods
·
2025
·Vol. 14
·期 4
·588
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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.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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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.
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Horticulturae
·
2024
·Vol. 10
·期 11
·1144
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IF 3.1
Mostafa Saeed,Lan Zhao,Ahmed K. Rashwan,Ahmed I. Osman,Zhuyun Chen,Guoyun Wang,Chaochao Zhou,Ting Tu,Ahmed Alabd,Yun Jiao,Zhongshan Gao
Ethylene is an essential indicator of fruit ripening and climacteric or non-climacteric nature. This study investigated the postharvest behavior of five Chinese bayberry cultivars ‘Biqi’, ‘Dongkui’, ‘Fenhong’, ‘Xiazhihong’, and ‘Shuijing’. The fruits were harvested mature and stored at room temperature (25 °C) and under cold storage conditions (4 °C) to investigate the dynamics of ethylene production, firmness, anthocyanin content, and cell wall polysaccharide composition, as well as basic fruit physicochemical characteristics. The results show that Chinese bayberry is a climacteric fruit with ethylene production peaking shortly after harvest, especially at room temperature. Fruit color intensified over time due to anthocyanin accumulation, particularly in the flesh core. Darker cultivars produced more ethylene, which correlated with higher anthocyanin levels. At room temperature, ‘Biqi’ (black) had the highest ethylene production (4.03 µL·kg−1·h−1) and anthocyanin content (0.91 mg/g FW), while ‘Shuijing’, the white cultivar, had the lowest ethylene levels (1.9 µL·kg−1·h−1) and anthocyanin content (0.03 mg/g FW). Firmness significantly decreased at room temperature due to the degradation of hemicellulose and insoluble pectin, whereas cold storage mitigates this effect. After 3 days at room temperature, the average of firmness decreased by 23.7% in the five cultivars, compared to 12.7% under cold storage. Total soluble solids increase during storage, enhancing sweetness, especially at room temperature, with ‘Biqi’ increasing from 9.2 to 10.9% at 4 °C. Titratable acidity slightly decreased over time: the value for ‘Biqi’ decreased from 1.2% to 0.95% at room temperature and 1.1% at 4 °C. Citric, malic, and tartaric acid generally declined at room temperature but stabilized under cold storage. Sucrose, fructose, and glucose increased or remained stable, with significant varietal differences. Our results indicate that storing Chinese bayberry at 4 °C effectively preserves its quality and extends postharvest life. These findings underscore ethylene’s key role in regulating ripening, postharvest quality, and shelf life by influencing fruit color, firmness, and overall consumer appeal.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Mengting Zhang,Shujun Liu,Xianqiang Gao,Xiaokang Jiang,Enze Zhang,Hai Fan,Shuhua Zhu
Cellulose acetate film, as a biodegradable and biomass-derived material, has great potential applications in food packaging. However, the poor mechanical and antibacterial properties limit its applications. Herein, a highly flexible carbon nitride-polyethylene glycol-cellulose acetate (CN-PEG-CA) film was successfully prepared by combining graphitic carbon nitride (g-C 3 N 4 ) photocatalyst with cellulose acetate (CA). The g-C 3 N 4 enables the film with antibacterial activity, as a green photocatalyst. PEG softens the rigid polymer CA and crosslinks CA, PEG, and g-C 3 N 4 together by hydrogen bonding, as a flexible crosslinker. X-ray diffractometer (XRD), scanning electron microscope (SEM), and Fourier transform infrared spectrum (FT-IR) characterizations confirmed the successful preparation of the CN-PEG-CA film. The mechanical property tests demonstrated that adding PEG increased the elongation at break of the film by about 4 times. The composite film had high antibacterial activity, and the bactericidal rates on Escherichia coli and Staphylococcus aureus were 99.98 % and 99.89 %, respectively. It effectively extended the shelf life of strawberries to 96 h and effectively maintained the quality of strawberries during storage. After 96 h, the weight loss rate of strawberries packaged with 15 % CN-PEG-CA film was 21.83 %, vitamin C content was 45.47 %, titratable acidity content was 0.89 %, and color, hardness and total soluble solids were well maintained. And biocompatibility test results showed that the film was safe and nontoxic. From the ecological and economic point of view, the highly flexible and biodegradable films with efficient photocatalytic antibacterial activity synthesized in this paper have great potential in the field of food packaging.
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MICROCHEMICAL JOURNAL
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2025
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IF 5.1
Tao Wang,Shuang Zhang,Dongling Wu,Maohua Li,Yalan He,Yunpeng Shen
The polyol reduction method has performed well in Ag nanocube (AgNC) synthesis but is hindered by high-temperature requirements, impacting environmental sustainability and economy. Using polyethylene glycol (PEG)/deionized water as a solvent mitigates these issues, by leveraging PEG’s high solubility, bio-compatibility, low cost, and redox properties. The synthesis conditions were optimized, resulting in relatively uniform AgNC. The synthetic AgNC were loaded on porous, cheap, flexible and biocompatible filter paper (FP) by a simple self-assembly, and the formed flexible substrate (AgNC@FP) was used for surface-enhanced Raman scattering (SERS) detection. The AgNC@FP substrate had a high enhancement factor (EF) of 9.8 × 10 7 , with a detection limit of Rhodamine 6G (R6G) of 5.2 × 10 -12 M. Meanwhile, the substrate showed good reproducibility and stability, with a relative standard deviation (RSD) of 5.9 % and a decrease in Raman signal strength of only 25 % after 30 days. Furthermore, the direct sampling of apples and pears from their surface thereby enables the rapid identification of ultra-low thiram residue concentrations, with a sensitivity of 8.3 × 10 -7 M. The high SERS enhancement factor and sensitivity were attributed to the result of the high hot spot density generated by the FP surface, excellent uniformity and superior sample collection efficiency. It can therefore be concluded that this flexible AgNC@FP substrate, which is manufactured at a low cost and allows for label-free SERS detection, represents a promising SERS platform for analytical and biosensing applications.
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FOOD CHEMISTRY
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2024
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IF 8.5
Mingyang He,Jinpeng Pan,Min Hong,Yujie Shen,Heng Zhang,Yueming Jiang,Liang Gong
Pectin (PEC)/polyvinyl alcohol (PVA), plasticizers , and polyaminopropyl biguanide (Pb) (0.125%–1%) were used to prepare the film solution. The results demonstrated significantly enhanced tensile strength and elongation at break of PEC/PVA/Pb 0.25% film than PEC/PVA film. Scanning electron microscopy was carried out to investigate the continuous and dense structure of the PEC/PVA/ Pb0.25% film. FTIR, XPS , and XRD revealed that Pb addition to the PEC/PVA film matrix changed its physicochemical properties by forming new hydrogen and C N bonds. Moreover, the composite films exhibited strong antimicrobial activity against food-borne microorganisms ( E. coli and S. aureus ), and post-harvest pathogens ( P. italicum and F. proliferatum ) in vitro . The composite film effectively inhibited P. italicum growth during citrus experiments, while maintaining nutritional components (vitamin C, total flavonoid , and total polyphenol content). Overall, the antimicrobial composite film presented promising applicability in food packaging.
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JOURNAL OF FOOD SCIENCE
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2024
·
IF 3.2
Huixian Wang,Xiaolu Zhou,Yixuan Liu,Wenxuan Xie,Derui Yang,Dongxue Huo,Quan Guo,Ruimin Wang
Opuntia ficus-indica fruit (OFI) is rich in bioactive compounds, which can promote human health. In this work, the purified OFI extract was prepared from OFI and its bioactivities were investigated. Xanthine oxidase (XOD) and α-glucosidase (α-Glu) inhibitors of the purified OFI extract were screened and identified by bio-affinity ultrafiltration combined with UPLC-QTRAP-MS/MS technology. The inhibitory effect of these inhibitors on enzymes were verified, and the potential mechanism of action and binding sites of inhibitors with enzymes were revealed based on molecular docking. The results showed that the total phenolic content of the purified OFI extract was 355.03 mg GAE/g DW, which had excellent antioxidant activity. Additionally, the extract had a certain inhibitory effect on XOD (IC 50 = 199.00 ± 0.14 µg/mL) and α-Glu (IC 50 = 159.67 ± 0.01 µg/mL). Seven XOD inhibitors and eight α-Glu inhibitors were identified. Furthermore, XOD and α-Glu inhibition experiments in vitro confirmed that inhibitors such as chlorogenic acid, taxifolin, and naringenin had significant inhibitory effects on XOD and α-Glu. The molecular docking results indicated that inhibitors could bind to the corresponding enzymes and had strong binding force. These findings demonstrate that OFI contains potential substances for the treatment of hyperuricemia and hyperglycemia.
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危险品化学品经营许可证（带存储）