FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Yinjuan Cao,Zhaoyang Song,Qing Xu,Qunli Yu,Ruiming Luo,Songlei Wang
The active agent of OC/SPH NPs films successfully migrated into the beef. • The residual antioxidant capacity of OC/SPH NPs films decreased. • OC/SPH NPs film controlled polyphenol release and inhibited endogenous enzyme activity. • OC/SPH NPs film maintains the integrity of beef tissue structure and texture stability. • OC/SPH NPs film absorbs exudates and prevents protein oxidation and degradation. In this work, polyphenol nanoparticles-loaded oxidized hydroxypropyl starch/carrageenan (OC/SPH NPs) films were prepared and applied to the preservation of fresh-chilled beef. The mechanism by which OC/SPH NPs films inhibit quality deterioration in fresh-chilled beef was investigated through analyses of endogenous enzyme activity, protein oxidative degradation, secondary structure, MFI values and TCA-soluble peptides. The results indicated that the active components in the composite film successfully migrated into the beef, while the remaining antioxidant capacity of the film decreased. Endogenous enzymes in the beef gradually release into the exudate over extended storage periods. By day 18, the activities of tissue protease B, L, D, and calpain in the exudate reached 25.42 U/g, 33.97 U/g, 0.73 U/g, and 14.29 U/g, respectively. This indicates that the OC/SPH NPs film significantly inhibited the activity of endogenous enzymes in beef, delayed changes in protein oxidation indicators such as sulfydryl, carbonyl content, Ca 2+ -ATPase activity, and surface hydrophobicity; simultaneously, it slowed the transition of α-helices to random coils, maintaining the structural stability of myofibrillar protein (MP). Compared with the control film, the MFI value and TCA-soluble peptides of beef treated with the composite film decreased by 32.1% and 27.61%, respectively. After incubation with exudate for 12 h, the degradation extent of MPs was reduced, indicating that the OC/SPH NPs film absorbed exudate and delayed the deterioration of beef texture. The results elucidate that the OC/SPH NPs film protects beef texture stability by reducing endogenous enzyme activation, protein oxidation, and degradation. Download: Download high-res image (165KB) Download: Download full-size image
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xuewen Ni,Weilu Xiao,Xiaohan Liu,Shuangyang Peng,Yuehan Wu,Zhiming Gao
With increasing demands for environmental protection and food safety, biodegradable active food packaging is gaining attention. Hereby, konjac glucomannan/carrageenan blend films (KCNTO) incorporating Litsea cubeba essential oil (LCEO) Pickering emulsion stabilized by cellulose nanocrystals/tannic acid were developed and evaluated for their preservation effect on pork. The formation, structure, physical properties, antioxidant and antimicrobial activities of KCNTO, as well as the release of LCEO were investigated. The results showed that the viscosity and pseudoplasticity of KCNTO film-forming solutions decreased due to LCEO Pickering emulsion interfering with the molecular entanglement network of konjac glucomannan/carrageenan. LCEO droplets were homogeneously distributed in KCNTO to make its structure loose. Hydrogen bonding interactions occurred between LCEO Pickering emulsion and the film matrix. The addition of LCEO Pickering emulsion improved KCNTO's elongation at break, water contact angle, water vapor barrier and UV shielding, while giving it excellent antioxidant and antimicrobial activities. LCEO was slowly and sustainably released from KCNTO at 25 °C in air. KCNTO-8 maintained the quality of pork by slowing down the increase in pH, aerobic plate count and thiobarbituric acid reactive substances during storage at 4 °C. The findings suggested that KCNTO was a promising active packaging material for pork preservation.
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Jia-Nan Yan,Shan Xue,Yi-Nan Du,Yu-Qiao Wang,Shi-Qi Xu,Hai-Tao Wu
The purpose of this study was to characterize the electrostatic complexation between scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ -carrageenan/xanthan gum (KC/XG) within pH 12–1 at different hydrolysate/polysaccharide ratios (9:1–1:9) and to investigate the influence of pH and ratios on gelation and microstructural properties for widening the application of marine-derived source. According to the phase diagram of SMGHs/KC/XG, pH c hold a constant value around pH 8.5, pH φ1 gradually shifted from 4.2 to 2.8, and pH max fluctuated within 2.4-1.4 as ratios decreasing from 9:1–2:8. Additionally, SMGHs/KC/XG showed higher gel strength in acid condition, as decreasing pH promoted the electrostatic attractive interactions within positively charged patches in SMGHs and negatively charged sulfate and carboxyl groups in KC/XG causing more tightly packed structures formation. Moreover, decreasing ratios from 9:1 to 3:7 could further enhance the gel strength of SMGHs/KC/XG, ascribing to the stronger gelation ability of polysaccharides and enough neutralization. Moreover, SMGHs/KC/XG exhibited well-organized microstructures with smaller pore sizes, denser and more homogeneous networks at more acid domains, supporting stronger gel strength. Therefore, this study provides theoretical and methodological basis for designing novel SMGHs/KC/XG hydrogels with considerable gel strength and microstructures through understanding the complex coacervation at different pH and ratios.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Rong Shi,Zhenbin Liu,Junjie Yi,Xiaosong Hu,Chaofan Guo
This study investigated the effect of κ-carrageenan and l -lysine on the physical, chemical and textural properties of yellow flesh peaches and their suitability for 3D printing . The addition of κ-carrageenan and l -lysine was found to improve the apparent viscosity, elasticity, gel strength , and Young's modulus of the yellow flesh peach with κ-carrageenan and l -lysine gels (PCLG) and increase the minimum piston pressure required for 3D printing, thereby improving the printing performance. Optimum levels of κ-carrageenan and l -lysine (0.1 mmol/mL and 3.42 × 10 −2 mmol/mL, respectively) were found to enhance mechanical strength, viscoelasticity and print fidelity. On the other hand, when the addition of κ-carrageenan is 0.1 mmol/mL, the addition of l -lysine causes an increase in the G 0 value and a decrease in the η 0 value of the PCLG according to Burger's model, indicating a transition from viscosity to elasticity and an increase in maximum extrusion force, while the apparent viscosity does not change significantly. The results of 3D printing showed that when the addition of κ-carrageenan and l -lysine reached 0.1 mmol/mL and 6.84 × 10 −2 mmol/mL, respectively, the PCLG could not be smoothly extruded, indicating that elasticity also plays an important role during the extrusion process of the mixed gel.
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PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 22
·3690
·
IF 4.7
Yue Long,Juan Zhang,Delong Li,Yanpeng Zhang,Yang Cao,Wei Xu,Zhixiong Hu,Chun Hu
β-carotene (BC) has various biological activities, such as anticancer properties, contributing to the prevention of cardiovascular diseases, etc., while the poor solubility and low bioavailability limit its further development in the food industry. Therefore, how to effectively encapsulate this unstable substance has become a hot topic. Here, different concentrations of sodium caseinate and ι-carrageenan (NaCas-CA) complex emulsions were used as wall materials, and the effect of spray-drying (SD) and vacuum freeze-drying (VFD) on the properties of BC powders loaded with NaCas-CA was investigated. The results showed that the characteristic peaks of BC disappeared in all powdered oils, indicating that BC could be effectively encapsulated. As the wall concentration increased, the surface oil of the powders decreased significantly. At the same concentration, the surface oil content of SD (minimum of 8.34%) was lower than that of VFD (minimum of 10.02%). However, the particle size of SD-reconstituted emulsions was larger than that of VFD. Furthermore, the SD-reconstituted emulsions were more stable than the VFD after storage at 25 °C for 3 h. This study reveals the effect of different drying methods on the structure and stability of powdered oils, providing valuable information for the research of functional active-loaded powdered oils and applications in the food industry.
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Zhongcan Peng,Jifei Feng,Chaoqing Yang,Hong-Bin Wang,Hong-Lei Jin
Fingered citron is a pectin-rich citrus resource, but extraction of fingered citron pectin (FCP) using natural deep eutectic solvents (NADES) remains limited. This study combined conductor-like screening model for real solvents (COSMO-RS) prediction with experimental validation to screen NADES for FCP extraction. Thirty-five NADES systems were evaluated using monosaccharides and pectin fragments as molecular models, and five candidates were selected for ultrasound-assisted extraction. Betaine-maltose (Bet-Mal) achieved the highest yield (11.86%), followed by choline chloride-maltose (ChCl-Mal) (9.57%), both higher than water extraction (4.88%). Structural analyses showed that NADES changed the domain composition, molecular size, methyl esterification, surface charge, conformation, and aggregation behavior of FCPs. L-proline-maltose (LP-Mal), Bet-Mal, and choline chloride-fructose (ChCl-Fru) extracted galacturonic acid-rich pectins with high homogalacturonan proportions, whereas glucose-maltose (Glc-Mal) yielded a highly branched rhamnogalacturonan-I-rich fraction with the highest molecular weight (945.2 kDa), largest particle size, and strongest nanoscale aggregation. ChCl-Mal-extracted pectin showed the highest DPPH scavenging activity, while the water-soluble pectin (WSP) had the strongest superoxide anion scavenging activity. The κ-carrageenan composite gels prepared from pectins extracted with different solvents exhibited distinct textural, rheological, thermal, and microstructural characteristics. The LP-Mal-extracted pectin formed the strongest water-retentive gel, with hardness of 1.54 N and water holding capacity of 92.34%, whereas ChCl-Mal and ChCl-Fru showed higher small-deformation viscoelastic moduli. These results provide insight into the solvent-dependent structure–function relationships of FCP and offer a COSMO-RS-guided NADES extraction strategy for obtaining fingered citron pectins with distinct food-related functionalities.
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高影响因子
危险品化学品经营许可证（带存储）