Food Packaging and Shelf Life
·
2023
·
IF 8
Wenmin Zhang,Heng An,Xiaoli Sun,Haiyu Du,Yiyi Li,Mengyao Yang,Zhu Zhu,Yongqiang Wen
Innovative smart packaging systems that inhibit bacterial growth and monitor food quality change are urgently needed in food industry. A dual-functional polyvinyl alcohol/polyethyleneimine/methylene blue (PVA/PEI/MB) nanofiber film was prepared for inhibiting bacterial growth and monitoring freshness of fruit. The nanofibers exhibited excellent mechanical property, breathability, water resistance and biocompatibility as characterized by the tensile test, air permeability test, water contact angle and cytotoxicity experiment. In vitro antibacterial experiment showed that the nanofibers had strong antibacterial activities against Escherichia coli and Staphylococcus aureus , and the antibacterial activities were improved under light irradiation. Nanofibers showed color variation from blue to colorless under bacterial infection in a range of 10 1 –10 10 CFU/mL, which can be used to detect the freshness of fresh-cut fruit. Effectiveness of nanofibers for freshness keeping and monitoring was confirmed via fruit tests, which suggests that the dual-functional nanofibers could potentially be used in food packaging.
研究领域:
食品科学
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材料科学
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生物技术
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纳米技术
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产品关联
DOI
高影响因子
Biomass Conversion and Biorefinery
·
2023
·
IF 4
Chen Xiaoqiang,Yang Shihan,Yang Hong,Zhang Jinshan,Huang Yuyuan,Zhang Ying
Response surface methodology was used to optimize the ultrasonic-assisted extraction (UAE) of total flavonoids (TF) and total phenols (TP) from Berberis kongboensis fruit. Single-factor experiments were conducted with the ultrasonication power, liquid–solid ratio, ethanol concentration, extraction temperature, and extraction time. A Plackett–Burman design was used to identify the main factors affecting the extraction rates of TF and TP. A Box–Behnken design was used to further optimize the ethanol concentration, solvent/sample ratio, and extraction temperature. Under the optimum conditions, the ethanol concentration of 34.67%, solvent/sample ratio of 38.44 mL/g, and extraction temperature of 46.53 °C, the yields of TF and TP were 107.92 mg rutin equivalents/g and 4.86 mg gallic acid equivalents/g, respectively. The extract from UAE had a better yield and higher antioxidant activities in vitro than that obtained by conventional solvent extraction. The B. kongboensis fruit is rich in flavonoids and phenolics, and it has potential application value in the food industry.
研究领域:
植物化学
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食品科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
·
IF 8.5
Yajie Li,Nan Huang,Ying Sun,Kaidi Peng,Ting Min,Xueyu Jiang,Yang Yi
Due to the lack of preservation technology and cold chain logistics, the decay loss rate of fruits and vegetables is surprisingly high. To meet the demands of environmental protection and food preservation, sustainable coating materials that fabricated by biowaste to wealth approach can efficiently cover the challenges. Hence, quaternary ammonium lotus root residue celluloses (QACs) were homogeneously synthesized by reacting cellulose with 3-chloro-2-hydroxypropyltrimethylammonium chloride for 24 h. In terms of the chemical structure, morphology, rheological property and biocompatibility as well as antimicrobial ability, QACs were characterized. The antibacterial mechanism was investigated at cellular level via disruption of membrane integrity, metabolic inactivation, destruction of antioxidant system. Meanwhile, due to the nature source of cellulose, QACs exhibited inherent outstanding biocompatibility. QACs could extend preservation time of strawberry for least 3 d by decreasing the weight loss and maintaining the hardness and springiness, as well as inhibit the growth of pathogenic bacteria. The residual amount of QACs coating on the surface of strawberries was <0.1 mg kg −1 , featuring with easy cleaning and safety. This biowaste-derived coating for strawberry preservation not only provides a new strategy for fruit preservation platforms but also expands the high-value application of biowaste resources in the agro-industry.
研究领域:
食品科学
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材料科学
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环境科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Liming Ge,Zijing Li,Miao Han,Yongjie Wang,Xinying Li,Changdao Mu,Defu Li
Food security is an important global public health issue, which will not only endanger consumers’ life and health, but also cause serious food waste. Herein, antibacterial dialdehyde sodium alginate/ ε -polylysine microspheres (DSA-PL MPs) were developed to effectively prolong the shelf life of fruit. DSA was prepared by periodate oxidation of sodium alginate. Then the PL was conjugated onto DSA backbone via the Schiff’s base reaction to synthesize DSA-PL conjugates, followed by the emulsification and Ca 2+ ions crosslinking to obtain DSA-PL MPs. The results indicate that DSA-PL MPs show smooth spherical particle, relatively narrow size distribution and good dispersity. In vitro degradation rate of DSA-PL MPs is higher in acetate buffer (pH = 5.0) than that in PBS buffer (pH = 7.4), showing acid-sensitive degradation property. Significantly, DSA-PL MPs possess strong broad-spectrum antibacterial activity, which can effectively extend the shelf life of fruit. Overall, DSA-PL MPs possess promising application as antibacterial agents for fruit preservation.
研究领域:
食品科学
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材料科学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Zhilin Wang,Xia Tang,Miao Wang,Yongxin She,Qinghai Sheng,A.M. Abd El-Aty
β-Lactoglobulin (BLG)–β-glucan covalent conjugates were successfully prepared via wet-heat glycosylation. • Glycosylation significantly improved the solubility and emulsifying performance of BLG. • Curcumin encapsulated in the conjugate-stabilized emulsion exhibited enhanced stability and antioxidant activity. • The conjugate emulsion effectively delayed fruit decay and mold growth, thereby extending shelf life. To overcome the poor stability, low water solubility, and insufficient bioavailability of curcumin, this study utilized bioactive beta-glucan (β-glucan) and nutrient-rich beta-lactoglobulin (β-lactoglobulin, BLG) as raw materials through glycosylation to regulate the structure and functional properties of proteins, and by using their distinct interactions, emulsions with different interfacial structures were constructed for curcumin encapsulation. The physicochemical properties, stability, antioxidant capacity, antibacterial activity, and fruit preservation performance of different emulsions were systematically compared to identify the optimal curcumin delivery emulsion system. The results indicate that the solubility of the glycosylated protein was significantly enhanced to 91.76% and that the emulsifying capacity was superior. The emulsion based on the conjugate outperformed those prepared with β-lactoglobulin alone or physical mixtures in terms of both the interfacial protein adsorption rate (68.80%) and the curcumin encapsulation efficiency (91.57%). It also demonstrated superior physical stability under various environmental stresses, stronger antioxidant activity, and enhanced antibacterial capacity. Fruit preservation experiments further confirmed that this composite emulsion effectively delayed spoilage and mold growth, extending the shelf life. This study not only expands the application of BLG and β-glucan in delivery systems but also provides new insights for the efficient encapsulation and utilization of hydrophobic active ingredients. Download: Download high-res image (235KB) Download: Download full-size image
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Fengxian Luo,Xinchuang Wang,Wei Tian,Beiwei Zhu,Jiangning Hu
The preservation of fresh fruits is critically challenged by oxidative degradation and microbial contamination, which lead to quality deterioration and reduced shelf life. In this study, we took advantage of the multiple benefits of Taxfolin (Tax) and copper to develop CuTax nanozymes, and which were showed to have excellent free radical scavenging ability, as evidenced by 90.3 % ± 0.2 % DPPH and 85.61 % ± 0.08 % ABTS free radical scavenging rates. Additionally, the CuTax exhibited peroxidase-like (POD-like) activity and effective glutathione (GSH) depletion. Moreover, the CuTax were found to effectively suppress the colony formation of E. coli and S. aureus , reduce bacterial viability, and disrupt bacterial structures. Ultimately, a CuTax/CS composite coating/films for food preservation was successfully developed using chitosan (CS) as a carrier and the protective efficacy against food spoilage was evaluated using bananas and apples as representative fruits. These findings suggest that CuTax/CS composite coatings offer a multifunctional approach to active food packaging that effectively extend the shelf life and preserve the quality of fresh fruits.
研究领域:
食品科学
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生物化学
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材料科学
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE RESEARCH
·
2025
·
IF 2.5
Huaqun Chen,Wennian Li,Chunyu Xiao,Xiaotao Hou,Kefeng Wu,Longyan Zhao,Qingxia Yuan
Pectic polysaccharides in A. marina fruit exhibit excellent prebiotic effects and may be the key to treating constipation and dysentery; however, their detailed structures still need to be clarified. In this study, we obtained two pectic polysaccharide fractions (AMFPs-3-2 and AMFPs-3-4) from this fruit for the first time and comprehensively investigated their fine structures using chemical methods, GC–MS, and 1D- and 2D-NMR. AMFPs-3-2 was identified as a type I rhamnogalacturonan (RG-I) with a backbone composed of →2)-α-Rha p -(1→4)-α-Gal p A-(1→, and the side chains mainly consisted of arabinan with non-reducing ends of α/β-Ara f . Meanwhile, AMFPs-3-4 was characterized as a homogalacturonan (HG) composed of galacturonic acid (Gal p A) and methyl-esterified Gal p A, with Gal p A, (un)saturated Gal p A and methyl-esterified (un)saturated Gal p A as non-reducing ends, and α/β-Gal p A or methyl-esterified α/β-Gal p A as reducing ends. These findings demonstrate that different types of pectic polysaccharides from A. marina fruit can be effectively separated and distinguished. The elucidation of these clear structural features provides a solid structural basis for further investigating the pharmacological activity and structure-activity relationship of polysaccharides from A. marina fruit.
研究领域:
天然产物化学
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糖生物学
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药用植物学
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分子结构解析
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多糖化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Bodan Luo,Simin Xuan,Xiaotong Wang,Keying Ding,Peng Jin,Yonghua Zheng,Zhengguo Wu
Chitosan is an ideal coating film for food preservation, but the performance of a single chitosan coating film is not good. Herein, the liposome was prepared by embedding copper nanoparticles (CuNPs) and thyme essential oil (TEO) in the hydrophilic and hydrophobic double-domain structure formed by phospholipids, and combining with chitosan to obtain a chitosan-based coating film for litchi preservation. The liposome was well-dispersed and stable with an average particle size of about 190 nm. The liposome showed excellent controllable release properties, and the cumulative release rate of TEO was 65.17 % and that of CuNPs was 15.17 % after 7 days. Furthermore, the oxygen and water vapor barrier properties of the coating film were greatly improved. Importantly, the film possessed effective antioxidant, antibacterial activity and excellent safety, which presents a better fresh-keeping effect on litchi. This study provides insights into the design and manufacture of food packaging for controllable and long-lasting preservation.
研究领域:
食品科学
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材料科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Ying Yang,Laifeng Lu,Dandan Sun,Jinghao Wang,Nifei Wang,Liping Qiao,Qingbin Guo,Changlu Wang
Fruit softening exacerbates mechanical damage incurred during shipping and handling and the increase in pathogen susceptibility. Here, oligogalacturonides (OGs) produced by fungal polygalacturonase (PG) delayed fruit softening in tomato and maintained fruit firmness at 8.37 ± 0.45 N at 13 d of storage, which was consistent with the fruit firmness level of 5 d in the control groups. From RNA sequencing data in line production of phytohormones, we confirmed ethylene and jasmonic acid signals, the MAPK signaling cascade, and calmodulin involved in the OG-mediated firmness response of whole fruit. SlPG2, SlPL3, and SlPL5 were the major contributing factors for fruit softening, and their expression decreased continuously upon OG application. Suppression of the expression of ethylene response factors using a virus-induced gene-silencing strategy revealed that SlERF6 was negatively involved in OG-restrained fruit softening. Taken together, these results indicated that fungal PG-generated OGs have potential application value in controlling tomato fruit softening.
研究领域:
植物科学
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分子生物学
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农业生物技术
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·1002
·
IF 5.1
Xueou Li,Huofeng Huang,Lida Zhang,Lingxia Zhao
Tomato (Solanum lycopersicum), a leading vegetable crop of significant economic importance, is a valuable source of nutrients and minerals in the human diet. Consumer and breeder interest focuses extensively on tomato quality attributes, including appearance, texture, flavor, and nutritional value. While moderate low temperatures are generally beneficial for preserving tomato quality during transportation and storage, the precise effects of storage temperature on these qualities remain to be fully elucidated. This study investigated the changes in quality attributes of tomato (cv. Shangjiao No.2) fruit stored at different temperatures (4 °C, 14 °C, and 24 °C) for varying durations (0, 1, 5, 9, and 15 days postharvest, dph). Results showed that low temperatures (4 °C and 14 °C) were beneficial for maintaining fruit appearance and total soluble solids (TSS) content. Furthermore, 4 °C storage effectively delayed ascorbic acid (Vitamin C) loss. Storage at both 4 °C and 14 °C similarly and significantly reduced fruit softening and water loss rate (WLR). This reduction was associated with the temperature-regulated expression of cell wall-related genes, includingSlCESA6,SlCEL2,SlEXP1, andSlPL. The activities of cell wall-degrading enzymes, such as polygalacturonase (PG), β-galactosidase (β-Gal), and cellulase, were also significantly inhibited at lower storage temperatures. Additionally, storage at 24 °C caused considerable damage to plastid ultrastructure. Although temperature had a minor effect on carotenoid, the reduction in carotenoid levels was less pronounced at 4 °C. While low-temperature storage suppressed the release of some aroma compounds, it also reduced the levels of undesirable volatiles. This study provides insights for optimizing storage temperature and duration to maintain tomato fruit quality.
研究领域:
植物学
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食品科学
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园艺学
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产品关联
DOI
PubMed
高影响因子
Journal of Integrative Agriculture
·
2018
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IF 1.042
Zhen YAN,Li-jing ZHENG,Ji-yun NIE,Zhi-xia LI,Yang CHENG
In order to establish grading standards of evaluation indices for sour flavor of apples, 10 indices of samples from 106 apple cultivars were tested, including: malic acid (Mal), oxalic acid (Oxa), citric acid (Cit), lactic acid (Lac), succinic acid (Suc), fumaric acid (Fum), total organic acids (ToA, the sum of the six organic acids tested), titratable acid (TiA), acidity value (AcV), and pH value. For most of the cultivars studied (85.8%), the order of the organic acid contents in apples was Mal>Oxa>Cit>Lac>Suc>Fum. Mal was the dominant organic acid, on average, accounting for 94.5% of ToA. Among the 10 indices, the dispersion of pH value was the smallest with a coefficient of variation of only 8.2%, while the coefficients of variation of the other nine indices were larger, ranging between 31 and 66%. There were significant linear relationships between Mal and two indices (ToA and AcV) as well as between ToA and AcV. There were significant logarithmic relationships between pH value and four indices: Mal, TiA, ToA, and AcV. All the equations had very high fitting accuracy and can be used to accurately predict related indices. According to this study, Mal, ToA, and AcV of apple were normally distributed, TiA was close to normally distributed, whereas pH value had a skewed distribution. Using the fitted normal distribution curves, the grading standards of Mal, TiA, ToA, and AcV were established. The grading node values of pH value were obtained using the logarithmic relationship between pH value and Mal. The grading standards of these five indices can be used to evaluate the sour flavor of apple. This study provides a scientific basis for evaluating apple flavor and selecting apple cultivars.
研究领域:
园艺学
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食品科学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2021
·Vol. 23
·期 1
·101
·
IF 5.924
Jianfa Cai,Xuelian Mo,Chenjin Wen,Zhen Gao,Xu Chen,Cheng Xue
Strawberry is a soft fruit with short postharvest life, due to a rapid loss of firmness. Pectin methylesterase (PME)-mediated cell wall remodeling is important to determine fruit firmness and softening. Previously, we have verified the essential role ofFvPME38in regulation of PME-mediated strawberry fruit softening. However, the regulatory network involved in PME-mediated fruit softening is still largely unknown. Here, we identified an R2R3-type MYB transcription factor FvMYB79, which activates the expression level ofFvPME38, thereby accelerating fruit softening. During fruit development,FvMYB79co-expressed withFvPME38, and this co-expression pattern was opposite to the change of fruit firmness in the fruit of ‘Ruegen’ which significantly decreased during fruit developmental stages and suddenly became very low after the color turning stage. Via transient transformation, FvMYB79 could significantly increase the transcriptional level ofFvPME38, leading to a decrease of firmness and acceleration of fruit ripening. In addition, silencing ofFvMYB79showed an insensitivity to ABA-induced fruit ripening, suggesting a possible involvement ofFvMYB79in the ABA-dependent fruit softening process. Our findings suggest FvMYB79 acts as a novel regulator during strawberry ripening via transcriptional activation ofFvPME38, which provides a novel mechanism for improvement of strawberry fruit firmness.Keywords:fruit softening;strawberry;FvMYB79;FvPME38
研究领域:
植物生物学
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分子遗传学
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农学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）