FOOD CHEMISTRY
·
2026
·
IF 10.4
Ziyi Zhang,Yongqi Cao,Annan Ji,Xinru Liu,Wei Wang,Tongjun Liu,Liping Tan,Tengfei Wang
Hydroxyethyl cellulose was synthesized from low-cost lignocellulose. • A composite film was synthesized for fruit preservation. • Two flexible application modes were developed for different fruit preservation. The nonbiodegradability of conventional petroleum-based packaging materials and associated health concerns have increased interest in developing more environmentally friendly alternatives for food preservation. As a renewable candidate, cellulose lacks intrinsic antimicrobial capacity, and cotton-based hydroxyethyl cellulose (HEC) suffers high production costs. Herein, lignocellulose-based hydroxyethyl cellulose (Lig-HEC) was fabricated and formulated into composite films. The obtained film delivered 6.1 MPa tensile strength and 6.19 × 10 −10 g m −1 s −1 Pa −1 water vapor permeability, together with pronounced inhibitory activity against Penicillium oxalicum . Moreover, two flexible application strategies, tape casting and liquid dip-coating, were adopted for different berry fruits. The composite film mitigated weight loss and mold growth of cherries/strawberries, achieving a 29.3%–46.9% reduction in fruit weight loss relative to the untreated control, outperforming commercial polyethylene films. The results indicate that Lig-HEC can be used to develop high-performance and cost-effective antimicrobial packaging materials for food preservation. Download: Download high-res image (69KB) Download: Download full-size image
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DOI
高影响因子
FOOD CONTROL
·
2025
·
IF 6.3
Chao-Peng Liang,Fang-Fang Liu,Hai-Yan Ren,Liang Wen,Xiang-Jun Rao
Waterborne polyurethane (WPU) is a sustainable polymer valued for its mechanical strength, flexibility, and biocompatibility. However, its potential in fruit preservation remains underexplored. In this study, a castor oil-based WPU was synthesized and evaluated for antibacterial activity, preservation performance, and biosafety. The nanoscale WPU emulsion exhibited strong film-forming ability and inhibited Escherichia coli and Staphylococcus aureus by disrupting membranes, as indicated by protein/nucleic acid leakage, elevated superoxide dismutase (SOD) activity, and structural damage. When applied to grapes, cherry tomatoes, blueberries, and bananas, WPU effectively reduced microbial contamination, delayed weight loss, and maintained pH and pigment stability during storage. Biosafety tests showed no adverse effects on wheat seed germination and low cytotoxicity toward eukaryotic cells at moderate concentrations. These results highlight the multifunctional potential of castor oil-based WPU as a safe, bio-based antimicrobial coating for postharvest fruit preservation and an eco-friendly alternative to traditional chemical preservatives.
研究领域:
高分子科学
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食品保鲜
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应用微生物学
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材料科学
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可持续化学
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DOI
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
Food Packaging and Shelf Life
·
2024
·
IF 8.5
Luxing Wei,Xiaoyong Qiu,Yingwen Mu,Limin Zhang,Jian Shen,Shunji Yang,Xiangyu Zhou,Yungang Gai,Shuyuan Wang,Jun Huang
Hydrogel membranes (HMs) exhibit great potential for fruit preservation due to their excellent biocompatibility and scalability. However, most HMs cannot meet the requirements of rapid and large-scale preparation. In this work, one type of hydrogel paint that can form a uniform membrane on fruit surfaces by either spraying, brushing, or dipping methods has been developed. The hydrogel paint, which utilizes ethanol to dynamically modulate the hydrogen-bond cross-linking between tannic acid (TA) and polyvinyl alcohol (PVA), enables the rapid and uniform formation of a membrane (PVA@TA 1 HM) on fruit surfaces within 50 s by ethanol evaporation. The PVA@TA 1 HMs can not only effectively extend the freshness of fruits to 8 days (25 °C, 40 % relative humidity) but also possess properties such as easy cleaning, recyclability, and antioxidation. Besides, the natural antibacterial properties of TA endow the PVA@TA 1 HMs with long and effective antibacterial activity (antibacterial rate ≥ 99.7 %, lasting for 7 days) against both Staphylococcus aureus and Escherichia coli . Furthermore, the dense hydrogen-bonds cross-linking between PVA and TA molecules endow the PVA@TA 1 HMs with high tensile strength (≥ 7 MPa) and significantly reduces their water and oxygen transmission rate. Moreover, the adhesion of hydrogel paint has been significantly improved with the introduction of TA, as validated by both atomic force microscopy and lap-shear adhesion tests, at both micro- and macro- scales. This work provides a method for the rapid and large-scale preparation of HMs under different working environments, which shows great potential for fruit preservation.
研究领域:
材料科学
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食品科学
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生物技术
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产品关联
DOI
高影响因子
ACS Applied Materials & Interfaces
·
2024
·
IF 8.3
Jianyu Su,Ya Gao,Yuan Yang,Penghui Fan,Zhenlong Zhou,Zhongxiang Wang,Xiaoyuan Zhang,Liming Fang
Transportation-induced damage to fresh produce is a big challenge in logistics. Current acceleration and pressure sensors for collision monitoring face issues of power dependency, high cost, and environmental concerns. Here, a self-powered and environmentally friendly triboelectric sensor has been developed to monitor fruit collisions in transportation packaging. Microcrystalline cellulose/chitosan and sodium alginate films were prepared as positive and negative tribo-layers to assemble a natural polysaccharide film-based triboelectric nanogenerator (NP-TENG). The NP-TENG’s electrical output was proportional to the structure parameters (contact surface roughness and separation gap of the tribo-layers) and the vibration factors (force and frequency) and exhibited excellent stability and durability (over 100,000 cycles under 13 N at 10 Hz). The high mechanical-to-electrical conversion efficiency (instantaneous areal power density of 9.6 mW/m2) and force sensitivity (2.2 V/N) enabled the NP-TENG to be a potential sensor for monitoring fresh produce collisions in packaging during logistics. Transportation simulation measurements of kiwifruits verified that the sensor’s electrical outputs increased with the vibration frequency and stacking layer while varying at different packaging locations. This study suggests that the NP-TENG can effectively monitor collision damage during fruit transportation, providing new insights into developing intelligent food packaging systems to reduce postharvest supply chain losses.
研究领域:
材料科学
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传感器
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农业工程
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环境科学
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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 Integrative Agriculture
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2018
·
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
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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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2021
·
IF 6.953
Dong Yu-Hao,Chen Chun,Fu Xiong,Liu Rui-Hai
A sensitive and efficient fluorescence labeling method was developed and validated for the microanalysis and detection of polysaccharides. Fluorescein isothiocyanate (FITC) was successfully labeled on mulberry fruit polysaccharides (MFP) through a reductive amination reaction with the assistant of tyramine. The fluorescent labeled polysaccharides (FMFP) was identified by fluorescence, UV–visible, flourier transform infrared (FT-IR) and 1 H NMR spectrum. Results demonstrated that the labeling efficiency of FMFP was 0.32%, and the FMFP was stable in simulated digestion fluid without cytotoxicity. The pharmacokinetics and biodistribution after administration were analyzed in rats, which indicated that the FMFP obtained could be absorbed in a short time (t max 0.50 h) but eliminated slowly (t 1/2 8.77 ± 1.38 h). At 24 h after administration, the polysaccharide could be tested mainly in intestine, stomach, liver and kidney. The FITC labeling method lays a foundation for investigating the absorption and metabolism of MFP, and provides references for the microanalysis research of bioactive polysaccharides.
研究领域:
药理学
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生物化学
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分析化学
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食品科学
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DOI
PubMed
高影响因子
Sustainable Materials and Technologies
·
2026
·
IF 9.7
Yuquan Wang,Fengfeng Zhang,Zhongcheng Guo,Luxing Wei,Limin Zhang,Ruiheng Yao,Xiaoyong Qiu,Xiaolai Zhang,Jun Huang
The food industry's escalating demand for elevated fruit preservation standards is fostering a gradual transition from traditional petroleum-based packaging materials to fully bio-based alternatives. In this work, a fully bio-based heterogeneous hydrogel film is fabricated for fruit preservation. Uniformly sized chitosan-cinnamaldehyde microspheres (CSNMP) synthesized via microfluidic technology are incorporated into the methacrylated gelatin (GelMA) hydrogel precursor solution. The solution was then coated onto fruit surfaces and then cured to generate composite films (GelMA-CSNMP, viz. GM-CSNMP). The composite film achieves effective antibacterial rate against E. coli (antibacterial rate ≥ 80%), which is approximately 2-fold that of films containing chitosan microspheres alone. Compared with the GelMA film, GM-CSNMP exhibits superior properties. The water contact angle increases by 30°, the antioxidant capacity is enhanced by 3-fold, and the ultraviolet-C transmittance is reduced to 0.5%. The fully bio-based composite film extends the shelf life of treated fruits by approximately 50%, which demonstrates its potential in the field of modern green sustainable packaging.
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DOI
高影响因子
Nanoscale Research Letters
·
2018
·Vol. 13
·期 1
·1-8
·
IF 3.125
Yue Tian-Tian,Li Xiao,Wang Xiao-Xiong,Yan Xu,Yu Miao,Ma Jian-Wei,Zhou Yu,Ramakrishna Seeram,Long Yun-Ze
Electrospinning provides an effective method for generating nanofibers from solution of carboxymethyl chitosan/polyoxyethylene oxide (CMCS/PEO). The goal of this work is to explore the potential application of electrospun CMCS/PEO nanofiber membrane in fruit fresh-keeping. The microstructure, antibacterial activity, hydrophilia, and air permeability of the nanofiber membrane have been tested. For comparison, the fresh-keeping effects of commercial cling wrap and CMCS/PEO nanofiber membranes on strawberries’ rotting rate and weight loss rate have been studied. The results indicate that the electrospun CMCS/PEO membrane could effectively avoid water loss in strawberries and has a remarkable effect to prolong strawberries’ shelf life due to its breathability and antibacterial activity. In addition, the composite CMCS/PEO, nanofiber membrane is non-poisonous and edible, which can be used in food industry.
研究领域:
食品科学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Ziyu Deng,Fang Wang,Bin Zhou,Jing Li,Bin Li,Hongshan Liang
In this study, polygalacturonase (PG) was immobilized in calcium alginate microspheres prepared using endogenous emulsification method and its application in apple juice clarification was evaluated. Preparation conditions of calcium alginate microspheres prepared by endogenous emulsification were optimized, additionally, the formed microspheres were characterized. Under optimal conditions, microspheres with the particle size of 38.0 ± 0.2 μm showed good sphericity, storage stability and a narrow particle size distribution. Meanwhile, single factor experiment and response surface experiment were combined to get the optimum conditions of immobilizing PG. The immobilized enzyme presented the optimum temperature at 60.0 °C, which was almost 10.0 °C higher than the free PG and the activity was less dependent upon pH within the interval of 3.0–4.5 than free enzyme, supporting the immobilized enzyme more stable in apple juice clarification (pH = 4.3 ± 0.1). The immobilized enzyme also exhibited good operational stability and 63.0% of its initial activity retained after three batch reactions. In the present of the immobilized PG, the turbidity of apple juice decreased, as well as apple juice had good thermal and freezing ability.
研究领域:
食品科学
·
生物技术
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产品关联
DOI
高影响因子
Antioxidants
·
2021
·Vol. 10
·期 11
·1821
·
IF 6.313
Changan Zhu,Shaofang Wu,Ting Sun,Zhiwen Zhou,Zhangjian Hu,Jingquan Yu
Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.Keywords:rosmarinic acid;fruit ripening;tomato;flavor quality;ethylene;antioxidant system
研究领域:
植物科学
·
食品科学
·
农业化学
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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）