FOOD CHEMISTRY
·
2019
·
IF 5.399
Kaiqiang Wang,Da-Wen Sun,Hongbin Pu,Qingyi Wei
The design of a novel and reliable plasmonic platform for detecting multiple chemical contaminants in the complex matrix is an exciting topic in the food industry. Herein, a high-performance surface-enhanced Raman scattering (SERS) two-dimensional (2D) nanodot array was designed through liquid-liquid interfacial self-assembly of the core-shell nanoparticles (Au@Ag NPs) and exploited for assessment of dual-fungicides in pear, apple, and orange juices. The 2D Au@Ag nanodot array delivered good uniformity and reproducibility with the substrate-to-substrate relative standard deviation values of 10.51%. This substrate could be used for detecting thiram and thiabendazole in aqueous solutions with the limit of detection of 0.0011 and 0.051 ppm, respectively. Furthermore, satisfactory recoveries ranging from 76–134% for the juices were obtained, demonstrating that the high-throughput 2D Au@Ag nanodot arrays are promising for their applications as sensitive SERS platforms for monitoring chemical contaminants in food products, especially in the beverage industry.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Hua Huang,Jinqiang Yan,Huaxue Yan,Biao Jiang
Surface wax crystals play important roles in protecting plants from pest and disease invasions, and UV irradiation. The wax crystals are less probed individually from the fruit surfaces. Herein the morphologies, chemicals and an efficient method to sample the wax blooms of white wax gourd were addressed. Various crystalloids such as rodlets, platelets, fragments, and granules were observed, which stacked as fine wax film covering on wax gourd fruit surface. The wax blooms were effectively removed by cryo-adhesive after consecutive manipulating set by a high-end device with cylinders. Wax crystals were dominated by triterpenols and triterpenol acetates over 61 % of total crystals, followed by vey-long-chain aliphatics. Accordingly, the high-end device with cryo-adhesive provides an efficient approach to selectively probe the wax crystals from those fruits covering wax blooms. The elucidation of morphologies and chemical compositions of wax crystals may help to better understand their regulations on fruit quality traits.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xiaoyu Su,Kaiyi Zheng,Xiaoyu Tian,Xuan Zhou,Xiaobo Zou,Xuechao Xu,Zongbao Sun,Wen Zhang
An indirect and ultrasensitive ratiometric molecularly imprinted (MIP) sensor, based on metal ion reoxidation, is introduced for glyphosate (GLY) determination in fruit. As high-performance signal amplification substrates, carbon nanotubes (MWCNTs) and gold nanoparticles (AuNPs) are conveniently modified on GCE. The artificial antibody-MIP membrane, presents typical three-dimensional structure to GLY template. Built-in reference methylene blue (MB) is directly electropolymerized on MWCNTs-Au/GCE. Particularly, Cu 2+ and GLY interestingly form chelate complex, and the Cu 2+ ( I Cu ) in Cu(Ⅱ)-GLY-complex can be reoxidized, and indirectly quantizes GLY. The reference signal ( I MB ) presents noteworthy stability with different GLY levels, and the ratiometric readout ( I Cu / I MB ) is recognized as a more trustworthy indicator to quantize GLY. Proposed sensor presents broad range as 1.73 ∼ 400 ng/mL, and limit of detection is well found as 0.24 ng/mL (S/N = 3). Finally, as-fabricated method is verified with standard HPLC in real-fruit-sample, and the errors and recovery rates are calculated as 3.4% ∼ 6.7% and 94.4% ∼ 104.6%, respectively.
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高影响因子
LUMINESCENCE
·
2023
·Vol. 38
·期 9
·1639-1646
·
IF 2.9
Baisen Chen,Rongxia Tan,Yufei Hu,Gongke Li
Forchlorfenuron is a low-toxic phenylurea plant growth regulator. Excessive intake of forchlorfenuron can lead to metabolic disorders of the matrix and be harmful to human health. The chemiluminescence intensity of the KIO 4 –K 2 CO 3 –Mn 2+ reaction decreased in the presence of forchlorfenuron. Based on this result, a rapid and sensitive chemiluminescence method was established to determine forchlorfenuron by combining it with a batch injection static device. The injection speed, injection volume and reagent concentration of the forchlorfenuron–KIO 4 –K 2 CO 3 –Mn 2+ chemiluminescence reaction were optimized. Under these optimized conditions, the linear range of the method was 1.0–200.0 μg/L, and the limit of detection was 0.29 μg/L (S/N = 3). The chemiluminescence method for the determination of forchlorfenuron could be completed in 10 s. The method was applied to detect the residual forchlorfenuron in dried fruit samples, and the results are consistent with high-performance liquid chromatography-mass spectrometry. This method has the advantages of high sensitivity, rapid response, less reagent consumption, and convenient operation. It will provide a new perspective for chemiluminescence for the rapid and sensitive determination of forchlorfenuron in various complex samples.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Arif Rashid,Abdul Qayum,Qiufang Liang,Lixin Kang,Husnain Raza,Zhuzhong Chi,Runhao Chi,Xiaofeng Ren,Haile Ma
Ultrasound is a high-energy approach that can help with homogenization and dispersion in cavitation. In this study, nanoemulsions of curcumin and orange essential oil were prepared with ultrasound treatment at different times. The ultrasound-treated nanoemulsions for 10 min exhibited the smallest droplet size, the best storage, and higher thermal stability. The pullulan-based film with ultrasound-assisted nanoemulsions exhibited improved water vapor permeability and moisture content and the highest tensile strength and elongation at break. The structural analysis showed that ultrasonic treatment enhanced the H-bond, resulting in a more orderly molecular arrangement and intermolecular compatibility. Furthermore, the bioactive film had the maximum oil retention time. It possessed excellent bacteriostatic properties against Escherichia coli and Staphylococcus aureus due to the smallest oil droplets and uniform distribution in the film matrix. Besides, the weight loss and deterioration of the strawberry fruit were effectively reduced, thus prolonging the shelf life.
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高影响因子
Horticulturae
·
2023
·Vol. 9
·期 6
·715
·
IF 3.1
Chenyu Niu,Lingling Liu,Amr Farouk,Cunkun Chen,Zhaojun Ban
Citrus fruits are susceptible to microbial infection during storage and transportation, leading to weight loss, quality deterioration and even physiological decay. In this study, a layer-by-layer (LbL) self-assembly edible coating based on chitosan and Sodium carboxymethyl cellulose (CMC) was prepared using electrostatic deposition. Postharvest citrus fruits (Citrus reticulatecv. ‘Chunxiang’) were coated either with the LbL coating, which exhibited an increased transmission rate of water vapor, or with single chitosan coating. The data of some physiological indexes of citrus coated with LbL coating and single coating were compared after being stored at 13 ± 2 °C and at relative humidity (RH) at 80–85% (shelf-life condition) for 10 days. Results demonstrated that the LbL deposited coating was effective at maintaining morphological and microstructural attributes, increasing the surface brightness, firmness and the content of titratable acid and ascorbic acid, as well as reducing the weight loss after storage by about 0.8%. Results in the present study indicated that the LbL edible coating could have the potential to maintain postharvest citrus quality during storage.Keywords:chitosan;CMC;FTIR;SEM;postharvest citrus;quality
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Xinyue Song,Fen Dai,Jiarong Yao,Zhen Li,Zhongping Huang,Huijun Liu,Zuoyi Zhu
This study investigated the changes of volatile organic compounds (VOCs) in feijoa fruits during ripening. The VOCs were determined by head space solid phase microextraction and gas chromatography coupled to mass spectrometry (HS-SPME-GC/MS). Results showed that 78 VOCs were identified, mainly containing esters, terpenoids, aldehydes and alcohols. Only the minority of VOCs had relatively higher contents in unripe feijoa fruits, while most VOCs were highly accumulated in mid-ripe and ripe feijoa fruits. In the early stage, aldehydes and alcohols were the main flavor compounds which provided fruity and green aroma. The contribution of esters and terpenoids increased during the ripening process, leading to strong fruity and flower fragrance. Hexanal was the main volatile component of unripe feijoa fruits, while methyl benzoate, ethyl benzoate and 3-carene were the main volatile components of mid-ripe and ripe feijoa fruits. According to partial least square-discriminant analysis (PLS-DA), 17 VOCs with variable importance in the projection (VIP) > 1 could be used as significant markers to distinguish feijoa fruits during ripening. This study provided a theoretical support for the further study of the formation mechanism of VOCs in feijoa fruits during the ripening process.
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SEPARATION SCIENCE AND TECHNOLOGY
·
2018
·
IF 1.2
Jun Sang,Kang Liu,Qun Ma,Bing Li,Cui-qin Li
This study aimed at extracting and separating anthocyanins from Nitraria tangutorun Bobr. fruit using deep eutectic solvent (DES) combined with macroporous resins. Choline chloride/1,2-propanediol (ChCl-Prop)-based DESs produced higher extraction yields of total anthocyanins from N. tangutorun fruit than pure water and ethanol/methanol/acetone aqueous solutions did, and LX-32 macroporous resin was used to separate total anthocyanins from the DES (recovery＞95%). Additionally, a green and efficient HPLC-DAD method was used for the analysis of total anthocyanins using ethanol and a tartaric acid aqueous solution as mobile phases, and 13 anthocyanins were identified from N. tangutorun fruit using a UPLC-Q-TOF-MS method.Abbreviations: DES, deep eutectic solvent; ChCl-Prop, choline chloride/1,2-propanediol.
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JOURNAL OF FOOD BIOCHEMISTRY
·
2018
·Vol. 42
·期 3
·e12527
·
IF 1.552
Haroon Elrasheid Tahir,Zou Xiaobo,Shi Jiyong,Gustav Komla Mahunu,Xiaodong Zhai,Abdalbasit Adam Mariod
The impact of gum arabic (GA) (10 and 15% w/v) on the quality and postharvest-shelf life of strawberry at storage condition of 4 ± 1°C for 10 days were evaluated. Significant ( p < .05) differences were found for the overall 15% GA-coating as compared with the control. The application of GA-coatings maintained the total contents of phenolic, anthocyanin and total soluble solid (TSS) but significantly ( p < .05) retarded the increase in polyphenol oxidase (PPO) activity, reduced weight loss, and completely inhibited fungal infections. Moreover, the 15% GA edible coating retained the color, improved the firmness, and increased antioxidant activity compared with control. Likewise, sensory analysis results also showed the effectiveness of 15% GA-coating by retaining the quality of strawberry fruits. The results show that 15% of GA-coating can be an effective strategy for enhancing the quality of strawberry fruits during cold storage without any negative effect. Practical applications The edible coating has demonstrated to be a promising food preservation method and is progressively used for the commercial processing of many fruits and vegetables. However, gum arabic has not been used for preserving the quality of highly perishable fruit such as strawberries. The result suggests that gum arabic coatings can be a valuable biochemical means of preserving strawberries during refrigerated storage and could be used as an alternative to the synthetic formulas of fruit and vegetable packaging. Thus, gum arabic coating could provide horticultural and food processors a useful way to improve the quality, prolong shelf life, and marketing strategy.
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INDUSTRIAL CROPS AND PRODUCTS
·
2018
·
IF 3.849
Kexin Hou,Xuebing Yang,Meili Bao,Fengli Chen,Hao Tian,Lei Yang
An efficient approach to isolate fruit oil from Idesia polycarpa using homogenate-circulating ultrasound-assisted aqueous enzymatic extraction (H-CUAEE) was developed. An enzyme cocktail comprising cellulase, hemicellulase, and pectinase proved to be the most effective in extracting oils. Nine potential variables that possibly affected the extraction yields – the liquid-solid ratio, incubation temperature, incubation time, amount of enzyme, homogenate time, ultrasound irradiation power, mark-space ratio of ultrasound irradiation, rate of agitation, and pH – were investigated using a Plackett–Burman design in order to screen out the significant variables. The liquid-solid ratio, incubation temperature, and incubation time were significant on a statistical basis and these three parameters were studied through a Box–Behnken design for the prediction of the best experimental conditions that maximize extraction yield of the fruit oil. A maximum fruit oil recovery of 79.36% with an error of 0.17% was achieved under the optimal extracting conditions: liquid-solid ratio of 7.13, the incubation time of 2.94 h, and the incubation temperature of 48.74 °C. The H-CUAEE process has expansive prospects for the preparation of oils from oil plants.
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FOOD CHEMISTRY
·
2018
·
IF 4.946
Wenwen Deng,Long Yu,Xiao Li,Jia Chen,Xuanxuan Wang,Zixin Deng,Yuxiu Xiao
A series of new hydrophobic deep eutectic solvents (DESs), which are liquid at room temperature and have high density (>1.4 g mL −1 ), were synthesized using hexafluoroisopropanol (HFIP) as hydrogen-bond donor and l -carnitine/betaine as hydrogen-bond acceptor. Then these hydrophobic DESs were used as extraction solvents to establish dispersive liquid-liquid microextraction (DLLME) method for extraction of pyrethroids. The DES extraction phase was in the bottom after DLLME, being easy to be collected for analysis. After optimization by one-variable-at-a-time and response surface methodology, the enrichment factors of 265–360 were achieved for five pyrethroids. The proposed DLLME method coupled with HPLC has good performance: linear ranges of 0.25/0.5/1–100/200/400 ng/mL ( r ≥ 0.9990), limits of detection of 0.06–0.17 ng mL −1 , relative recoveries of 85.1–109.4%, intra-day and inter-day RSDs below 7.5%. The novel DLLME method is simple, rapid, highly efficient and eco-friendly for extraction of pyrethroids in real tea beverages and fruit juices.
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高影响因子
Horticultural Plant Journal
·
2024
·
IF 5.7
Xuelian Zheng,Hongfei Yang,Zhichao Li,Canyu Zhou,Xinlin Chen,Kaixin Wang,Ping Yang,Guanghui Wang,Jie Zhou
Autophagy is a universal cellular process in eukaryotes that plays a critical role in plant growth and stress response. However, the role of autophagy in fruit ripening is largely unknown. Here, we demonstrated that most autophagy-related genes ( ATGs ) were up-regulated during tomato ( Solanum lycopersicum L.) fruit ripening. By using mutants of different autophagy pathway genes ( ATG6 , ATG10 , ATG18a ), we revealed that the deficiency of autophagy delayed the ripening of fruit. Compared with wild-type (WT), the production of ethylene was significantly reduced and the accumulation of lycopene was delayed in atg mutants during fruit ripening. We also observed the contents of glucose and fructose were both significantly decreased in atg mutants compared with WT, while the content of organic acids showed the opposite trend. Additionally, the negative regulator of ethylene production, APETALA2a (AP2a), interacted with ATG8 through a specific ATG8-interacting motif (AIM) and could be degraded through the autophagy pathway. These results demonstrate that autophagy plays a critical role in fruit ripening by regulating ethylene production and the accumulation of pigments, sugars and organic acids in tomato.
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高影响因子
危险品化学品经营许可证（带存储）