COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2026
·
IF 5.4
Xin Lei,Meining Li,Yueguang Wang,Yang Li,Zhenfu Zhu,Chengrong Wen,Di Zhang,Jie Pang
This work introduced paper industry by-product dealkalized lignin (DL) as a natural modifier into the konjac glucomannan (KGM) system to overcome the deficiencies of KGM, such as poor mechanical properties and weak ultraviolet (UV)-blocking performance, addressing the urgent demand for renewable and biodegradable functional materials in packaging. Through the chemical crosslinking action of epichlorohydrin (EPI), the effects of DL content (0.1%, 0.3%, and 0.5% w/v) on the microstructure, thermal stability, mechanical properties, gas barrier properties, antioxidant activity, UV-blocking properties, and biodegradability of the composite films were systematically investigated. The results showed that EPI could successfully promote the formation of a stable three-dimensional (3D) network structure between KGM and DL, particularly at 0.3% (w/v) DL content. When the DL concentration was 0.5%, the ductility of the composite films was significantly enhanced, with a maximum elongation at break (EAB) of 57.61%. In addition, the antioxidant activities (ABTS radical scavenging rate: 85.83%) and UV-blocking properties of the composite films were remarkably improved. Experiments on fresh-cut eggplants preservation further confirmed that the KGM/DL films effectively delayed weight loss, hardness reduction, total phenolic content (TPC) reduction, and lipid peroxidation of eggplants, demonstrating good application potential. Therefore, this study provides an effective strategy for the high-value utilization of industrial by-products and the development of new green materials.
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高影响因子
Frontiers in Nutrition
·
2026
·
IF 5.5
Yunpo Huang,Zheng Zhan,Xuejiao Ren,Chen Li
In this study, a taurine-loaded nanoemulsion was prepared using low-frequency ultrasound at 20 kHz for 20 min, and its preservative effects on fresh-cut pitaya was evaluated. The optimal preparation conditions were 400 W ultrasonic power and 1.0% taurine, which produced a nanoemulsion with a mean particle size of 112.58 nm, a polydispesity index of 0.17, a zeta potential of −35.84 mV, an encapsulation efficiency of 85.27%, and good stability for 28 days at 4 °C. Compared with control, free taurine, and blank nanoemulsion treatments, the taurine-loaded nanoemulsion (T-NE) significantly delayed quality deterioration during 8 days of storage at 4 °C. On day 8, the treated fruit showed a weight loss of 8.24%, a firmness loss of 5.18 N, maintained higher soluble solids (10.62 °Brix), a total phenolic content of 65.43 mg/100 g, and DPPH radical scavenging activity of 75.38%. The treatment also enhanced superoxide dismutase and catalase activity, inhibited polyphenol oxidase activity, lowered malondialdehyde accumulation (4.68 nmol/g), and reduced the total viable count and mold and yeast count to 4.73 log CFU/g and 3.65 log CFU/g, respectively. These findings indicate that the taurine-loaded nanoemulsion can prolong the refrigerated shelf life of fresh-cut pitaya and may have broader applications in fruit and vegetable preservation.
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ACS Applied Polymer Materials
·
2026
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IF 5.2
Xinze Mao,Mingqi Sun,Rui Xu,Weiguang Zhou,Zijian Wu,Yange Yu,Yankai Mao,Jie Bai,Qiwei Jiang,Jiaqi Zhu
Cellulose nanofiber (CNF)-based sandwich composite films with multifunctional properties have been extensively applied in the thermal management of electronic devices as thermal interface materials (TIMs). In this work, inspired by the Chinese traditional paper-cut pattern of a snake with a folding structure, a dual-template strategy was proposed to construct a three-dimensional (3D) dual-channel structure within the electrical insulating layer of sandwich composite films based on the volume exclusion effect under pressure. One-dimensional (1D) fibrous CNFs with an electropositive charge (CNF+) and zero-dimensional (0D) spherical thermoplastic polyurethane (TPU) microspheres were selected as organic supporting templates, which were utilized to construct CNF+@nanodiamond (CNF+@NDs) units and TPU@silver-nanoflower (TPU@AgFs) units with a core–shell structure via the electrostatic self-assembly and microcladding methods, respectively. Leveraging these dual templates with different shapes, a three-dimensional (3D) dual-channel architecture was successfully established within the electrically insulating CNF+@NDs/TPU@AgFs (CN/TA-X) layer through one-step vacuum-assisted filtration. These closely packed TPU@AgFs microspheres formed a primary AgF–AgF thermal conductive pathway, while the CNF+@NDs fibers in their interstitial spaces created an auxiliary ND–ND conductive pathway, driven by the volume exclusion effect. At a loading of merely 14.35 vol % NDs and 2.78 vol % AgFs, the CN/TA-40 monolayer can achieve an exceptional vertical thermal conductivity (TC) of 4.49 W/mK and an electrical resistivity of 2.3 × 109 Ω·cm, representing a 1113.51% improvement over pure CNF+. The optimized CN/TA-40 monolayer was then employed as the electrical insulating layer in a sandwich multifunctional composite. This dual-template strategy can extremely enhance the through-plane TC of the sandwich composite films (4.19 W/mK) and meanwhile maintain their excellent electrical insulation (1.98 × 109 Ω·cm) and specific shielding effectiveness (SSE) of 193.3 dB/mm. This structural design, imitating the Chinese paper-cut pattern of a snake, offers a highly effective approach to address the challenge of the limited through-plane TC in conventional CNF-based sandwich films serving as multifunctional TIMs.
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2026
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IF 3.4
Wang Liping,Wu Ziyun
The quality of fresh-cut celery and carrot treated with slightly acidic electrolyzed water (SAEW), mild temperature, or sodium hypochlorite solution was comprehensively assessed, with an assessment focused on microbial quality, texture, color, and nutrient content following the washing process. The results indicated that treatments with 30 ppm SAEW and 30 ppm sodium hypochlorite had no significant impact on the microbial load, texture, or color of fresh-cut vegetables. However, the mild temperature treatment was found to be detrimental to vegetable quality, with microbial counts significantly higher than those of the SAEW-treated group by day 7. Additionally, SAEW demonstrated good storage stability, showing no significant changes in available chlorine concentration (ACC) over 45 days at room temperature. To further elucidate the mechanisms underlying the effects of SAEW and sodium hypochlorite, untargeted metabolomic analysis was conducted. The findings revealed that SAEW enhances stress resistance, suppresses metabolic activity, and delays aging in fresh-cut vegetables. Overall, these results suggest that SAEW has promising potential for improving the processing and preservation of fresh-cut vegetables.
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JOURNAL OF MATERIALS SCIENCE-MATERIALS IN ELECTRONICS
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2021
·Vol. 32
·期 2
·2113-2126
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IF 2.478
Li Xinxin,Xu Jinku
The widespread application of white light-emitting diodes makes us surrounding by plenty of blue-rich light, promoting the development of blue-light-blocking filters because blue light between 415 and 455 nm wavelength can cause light damage to the retina cells. While longer wavelength blue light is also essential to trigger physiological responses, which puts forward higher requirements for the precise blue-light-blocking ability of the filters. In this paper, CdS quantum dot (QD) with strong absorption in the blue region was synthesized and its size was regulated by extended reaction time. Polymerizable molecule was chemically grafted on CdS surface and then copolymerized with methyl methacrylate (MMA) monomer for transparent films with a narrow absorption transition band (wavelength span from 0.05 to 0.8 T max ) about 20 nm and tunable cut-off wavelength at 0.05 T max from 436.9 to 447.8 nm due to quantum size effect of CdS QD. This provides a possibility for more accurate adjustment of the blue-light-blocking performance, minimizing the harmful visual damage of short-wave blue light and preserving the beneficial physiological effects of long-wave blue light.
研究领域:
材料科学
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光学
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生物医学
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FOOD CONTROL
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2016
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IF 3.388
Zunyang Song,Feng Li,Hui Guan,Yunfeng Xu,Quanjuan Fu,Dapeng Li
Effects of the combination of nisin and ε-polylysine with chitosan coating on quality maintenance and white blush inhibition were investigated in fresh-cut carrots. Fresh-cut carrots were treated with 1% lactic acid solution (v/v), 1% chitosan solution (w/v), or 1% chitosan solution containing 64 μ g/mL nisin and 250 μ g/mL ε-polylysine (LA + CH + Nisin + ε-PL). The samples were packed in polyethylene plastic bags and stored at 4 °C for 9 days. Changes in sensory attributes, physicochemical indices, respiration rate, microbiological counts and white blush were measured. Results showed that LA + CH + Nisin + ε-PL significantly ( P < 0.05) inhibited respiration rate, decline of ascorbic acid and growth of microorganism (yeast and mold, total viable counts, total coliforms counts, Staphylococcus aureus and Pseudomonas spp.), and increased total phenol content and phenylalanine ammonialyse (PAL) activity compared with the control after 9-day storage. It was also strongly effective in inhibiting the white blush of fresh-cut carrots. Furthermore, LA + CH + Nisin + ε-PL significantly ( P < 0.05) reduced the lignin synthesis in fresh-cut carrots by inhibiting the cinnamate-4-hydroxylase (C4H) and 4-coumarate-CoA ligase (4CL) activity, as well as Dc4CL and DcC4H gene expression. Our results may provide some basis for the use of the combination of nisin and ε-polylysine with chitosan coating as an alternative preservation method for fresh-cut carrots.
研究领域:
食品科学
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微生物学
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Fenghua Jiang,Lei Zhou,Wei Zhou,Zhiwei Zhong,Kaibo Yu,Jing Xu,Liqiang Zou,Wei Liu
Fresh-cut lily bulbs have broad consumption prospects in the vegetable market due to their high nutritional value and convenience in processing; however, potential discoloration and microbial infection during storage adversely affect their quality. This study investigated the effect of modified atmosphere packaging (MAP) and plant essential oils (EOs) on the preservation of lily bulbs. The results showed that MAP significantly preserved the color and weight of lily bulbs, and different MAP conditions caused different effects on bacterial inhibition. Low oxygen-MAP (L-MAP) showed a stronger antibacterial effect than air-MAP (A-MAP), whereas appropriate antibacterial agents were still needed to improve the antibacterial effect. Therefore, plant EOs were employed to further control the growth of microorganisms by preparing plant EO solid particles (PESP). The combined use of L-MAP and PESP significantly prolonged the shelf life of lily bulbs to 12 d with higher contents of nutrients and better appearance quality compared to the control. Furthermore, the physiological metabolism of lily bulbs was regulated by combined treatment with L-MAP and PESP, which inhibited starch degradation, MDA accumulation and respiratory oxidase activities.
研究领域:
食品科学
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植物学
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Food Packaging and Shelf Life
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2024
·
IF 8.5
Yile Zhao,Zheng Wu,Chen Chen,Olaniyi Amos Fawole,Aili Jiang,Xiangzheng Yang,Da Wang,Xian Li,Di Wu,Kunsong Chen
Preservation of fresh-cut fruits is crucial due to their susceptibility to oxidative browning, and environmentally friendly food packaging has emerged as a promising solution. In the present study, deacetylated konjac glucomannan/carboxylated cellulose nanofibers (DKGM/CCNF) composite films were prepared through a stepwise reinforcement strategy. L-Cysteine and glutathione, screened as the two best anti-browning substances, were respectively loaded into the DKGM/CCNF composite films. The anti-browning effect and mechanism of the DKGM/CCNF functional films were explored on fresh-cut apples. The results demonstrated that deacetylation improved the mechanical properties, surface hydrophobicity, and thermal stability of the films. The incorporation of CCNF further improved the mechanical properties, surface hydrophobicity, and water vapor barrier properties of the films. The fresh-cut apples packaged in the DKGM/CCNF functional films exhibited satisfactory appearance during the 9 d storage. The browning of fresh-cut apples was inhibited by enhancing the activity of related antioxidant enzymes, maintaining higher total phenolic content, and reducing hydrogen peroxide levels. Overall, the DKGM/CCNF functional films prepared in the present study have the potential application prospects of extending the shelf life of fresh-cut fruits.
研究领域:
食品科学
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材料科学
·
农业工程
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Journal of Future Foods
·
2025
·
IF 7.2
Jinju Ma,Lijuan Yu,Kun Li,Hong Zhang,Baoshan Tang,Juan Xu,Lanxiang Liu
The rapid deterioration of fresh-cut fruits and vegetables remains a critical challenge to food safety and sustainability, highlighting the need for natural preservation strategies. Herein, we presented a bio-inspired shellac gel/chitosan (SG/CS) edible coating with gas-permeation control to extend the shelf life of fresh-cut lotus root. Molecular dynamics simulations revealed that shellac, as an atypical amphiphile, self-assembled under glucono delta-lactone induction through hydrophilic and hydrophobic interactions into transient vesicles or micelles, which aggregated into a porous gel network. Shellac gel particles incorporated into chitosan coatings retained abundant nanoporous structure upon drying on fresh-cut lotus root, modulating gas permeability and enabling a gas-permeation controlled edible coating. Acute oral toxicity tests in mice (LD₅₀ > 15,000 mg kg⁻¹) confirmed the coating to be practically non-toxic. Functionally, SG/CS coatings suppressed respiration rate, ethylene release, moisture loss, and enzymatic browning, maintaining color, texture, and nutritional quality of lotus root by modulating the surrounding gas microenvironment. Notably, the 0.1% SG/CS coating achieved superior preservation effects, extending freshness of fresh-cut lotus root to 8 days. This study introduces a safe and efficient preservation strategy and provides a promising alternative to conventional antibacterial or antioxidant coatings in the development of edible coatings for fresh-cut produce.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Shasha Zhang,Haibin He,Xiaoxue Han,Huayu Gu,Shuaibo Zhang,Zhaorun Tang,Xianwen Ke,Juhua Liu,Xinghai Liu
The perishability of fruits and v egetables (F&v) presents a significant challenge in maintaining food quality and safety. However, current methods for monitoring the freshness of fresh-cut F&v remains limited. This study introduces a no v el deep learning-based colorimetric indicator system designed for the nondestructive monitoring of freshness in fresh-cut F&v packed in polylactic acid (PLA) bags. The system employed an ethylcellulose-based indicator (EMT), which showed a distinct color transition in response to carbon dioxide (CO 2 ) levels (0 %–30 %) during storage. In addition to its sensitivity, the EMT exhibited remarkable stability and reusability. Moreover, using fresh-cut green pepper as a model, the relationship of ‘physiological state-freshness-indicator color’ was constructed through the application of feature extraction algorithms (PCA and FLDA) in machine learning for the first time. The correlation was harnessed in conjunction with deep learning algorithms for image recognition and analysis. This approach mitigated or eliminated recognition errors arising from individual differences in human visual perception and variations in shooting conditions. The results indicated that the system could accurately, quickly, and nondestructively assess the freshness of fresh-cut green pepper, and the average accuracy of MobileNetV3-Small recognition could reach 96.09 % under k-fold cross-validation. The proposed strategy offered a highly accurate, real-time, and nondestructive method for monitoring produce freshness, with potential applications in food safety, health monitoring, and en v ironmental protection.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Guangcheng Wang,Jinfeng Zhang,Zhiyun Peng
The tyrosinase inhibitory activity and inhibition mechanism of pyrimidine-2-thiol (PT) and pyrimidine-2,4-dithiol (PDT) were investigated. In the anti-tyrosinase activity evaluation assay, PT exhibited 2-fold stronger activity than kojic acid in the presence of L-Tyrosine and L-Dopa, and PDT showed 13 times higher activity than kojic acid, respectively. Kinetic analysis revealed PT and PDT acted as mixed inhibitors. Copper ions chelation, fluorescence quenching, 1 H NMR titration, and molecular docking assays manifested PT and PDT could participate in chelation with copper ions in the tyrosinase. Furthermore, UV and CD assay results suggested that PT or PDT could induce conformational changes in tyrosinase. Critically, both compounds delayed fresh-cut apple browning and did not exhibit appreciable toxicity on normal cells. These findings demonstrate that PT and PDT are highly potent, safe, and promising tyrosinase inhibitors, with significant potential as novel anti-browning agents for extending the shelf life of fresh-cut fruits in the food industry.
研究领域:
食品科学
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酶学
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生物化学
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食品保鲜
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分子生物学
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PubMed
高影响因子
Materia-Rio de Janeiro
·
2025
·
IF 1.2
Yu Meng,Xu Guorui,Li Liang,Zhou Jingjing,Tie Leilei,Zhang Bo,Ma Xiaofei,Feng Xuan,Yang Jinzhou,Wang Lei,Li Weizhi,Zheng Yufei,Wu Bao
VISUAL
研究领域:
石油工程
·
油田化学
·
提高采收率
·
油藏工程
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高影响因子
危险品化学品经营许可证（带存储）