Food Bioscience
·
2025
·
IF 5.9
Yun-Lu Song,Jia-Lin Xing,Charles Ampomah-Dwamena,Shuai-Hui Ma,Mao-Song Pei,Han-Li Liu,Rui-Ping Feng,Yong-Ke Wu,Tong-Lu Wei,Hai-Nan Liu,Da-Long Guo
Grape seed extract (GSE) is a natural polyphenolic compound with potent antioxidant activity. We developed a composite preservation coating material by combining GSE with nano-zinc oxide (Nano-ZnO) and chitosan (CHI), two widely used agents in postharvest preservation. The CHI-GSE-Nano-ZnO coating effectively inhibited postharvest decay and berry abscission while delaying quality deterioration in grapes. Treatment with the composite coating enhanced the activities of antioxidant enzymes (SOD, POD, CAT, and APX) while reducing oxidative stress markers (O 2 - , H 2 O 2 , and malondialdehyde), thereby mitigating ROS accumulation to preserve postharvest grape quality. To elucidate the underlying mechanism, transcriptome sequencing was conducted on ‘Kyoho’ grape samples collected 3, 6, and 9 days post-treatment with CHI, CHI-GSE, and CHI-GSE-Nano-ZnO. Transcriptomic profiling revealed upregulation of VvSTS484 , a pivotal stilbene synthase (STS)-encoding gene, in the CHI-GSE-Nano-ZnO group. Promoter analysis identified multiple MYB-binding cis-elements in VvSTS484 . Yeast one-hybrid and transient dual-luciferase assays demonstrated that the transcription factor VvMYB714 directly binds to four specific MBS motifs in the VvSTS484 promoter (MBS1, -410 to -416 bp; MBS2, -1201 to -1207 bp; MBS3, -1554 to-1560 bp; and MBS4, -1906 to -1912 bp). This molecular interaction activated VvSTS484 expression, leading to enhanced resveratrol biosynthesis that peaked at day 9 post-treatment. The elevated resveratrol level in the CHI-GSE-Nano-ZnO group aligned with reduced oxidative stress and delayed quality deterioration, consistent with its established role in enhancing plant stress tolerance. In conclusion, the CH-GSE-Nano-ZnO composite coating inhibits postharvest decay via the MYB- pSTS module, providing a theoretical basis for developing natural product-based preservation technologies for fruit and vegetables.
研究领域:
采后生理学
·
植物生物化学
·
食品科学
·
分子生物学
·
园艺科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 8
·5733-5741
·
IF 2.6
Jinyue Zheng,Yvxin Ding,Dan Han,Caichun Liang,Jun-Hua Shao
Summary The purpose of this experiment was to explore the improvement of tussah pupa powder on the deterioration of pork batter emulsion gel by using proteomics, distribution of moisture, rheological properties and surface hydrophobicity. The results showed that the myosin decomposed as the heating temperature increased; as the increase of the addition proportion of tussah pupa powder at each sterilisation temperature point, compared to the control group, the pH of a pork batter emulsified gel showed a significant increased trend ( P < 0.05); the low molecular weight proteins or formed oligomers of tussah pupa powder could be used as fillers to participate in the formation process of gel network; the vitellogenin of tussah pupa powder could form a ‘skeleton’ in the pork batter system; as the sterilisation temperature at 100 °C (30 min) and 110 °C (30 min), the surface hydrophobicity was the largest as the addition amount 2%. In short, the tussah pupae powder could improve the deterioration characteristics of the pork batter emulsified gel by influencing the pH, surface hydrophobicity and the formation of gel network of pork batter system. This research provided theoretical support for improving the process property of the meat products.
研究领域:
食品科学
·
蛋白质组学
·
肉类加工技术
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Zhuo-Feng Gan,Jia-Ying Li,Ying-Zhi Yao,Hui-Min Lu,Xi-Yang Chen,Ming-Shen Zhu,Duried Alwazeer,Xin-An Zeng,Lan Liao
Carbonyl mapping linked Fenton oxidation to refrigerated MP deterioration. • H₂ modulated the upstream redox microenvironment and reduced the detectable DMPO-OH signal. • H₂ attenuated marker-dependent oxidative modification in tilapia MPs. • H₂ attenuated aggregation, colloidal destabilization, and conformational reorganization. Hydroxyl radical (·OH)-driven oxidation of myofibrillar proteins (MPs) contributes to quality deterioration in refrigerated fish, yet storage-referenced mitigation strategies remain limited. Herein, we established a storage-referenced oxidation framework for tilapia MPs by carbonyl-based equivalence fitting a Fenton-type ·OH-generating system and carbonyl accumulation in vacuum-packaged tilapia muscle during extended refrigerated storage at 4 °C. Within this framework, weeks 1, 4, 6, and 7 corresponded to 20, 50, 80, and 90 mM H₂O₂, respectively, with a maximum absolute prediction error of 8.6%, and 90 mM H₂O₂ was selected as the representative high-oxidation condition. Under this condition, H₂ shifted the system toward a more reducing redox status and reduced the detectable DMPO-OH signal to 24.56% of the 90 mM H₂O₂ control, accompanied by marker-dependent protection against oxidative modification, antioxidant-related readout loss, colloidal destabilization, and secondary-structure deterioration. These findings provide a mechanistic basis for H₂-based reductive preservation of aquatic muscle foods. Download: Download high-res image (202KB) Download: Download full-size image
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Tan Linzhi,Li Lin,Chu Fuyu,Huang Yiqun,Lai Keqiang
This research was to investigate the protein deterioration (oxidation, glycation, hydrolytic cleavage, the Maillard reaction) of precooked fish during storage (0 ℃, 1 – 7 d) and reheating (75 ℃, 10 min) as affected by precooking treatments (90 °C, 8 – 25 min) similar to home cooking and commercial pasteurization. The amounts of trichloroacetic acid (TCA)-soluble peptides (3.68 ± 0.39 – 5.10 ± 0.87 μmol try/g) and fluorescence advanced glycation end-products (AGEs) (718.3 ± 56.3 – 870.1 ± 90.6 AU) in precooked fish continuously increased during storage while the corresponding tryptophan fluorescence (699.0 ± 41.8 – 882.4 ± 82.8 AU) decreased, implying the concurrence of hydrolytic cleavage, glycation and oxidation of proteins. More severe precooking treatments generally resulted in higher levels of TCA-soluble peptides and fluorescence AGEs, although the mild reheating applied had no significant effect on the amount of fluorescence AGEs. The levels of 3-deoxyglucosone, glyoxal, methylglyoxal, 2,3-pentanedione, and 2,3-butanedione in precooked or reheated fish had no obvious relationship ( r = 0.046 – 0.598) with each other, but their cluster analysis result was in agreement with their chemical natures and formation pathways. While 3-deoxyglucosone was the dominant α-dicarbonyl, accounting for an average of 69.8% of the sum of five α-dicarbonyls in precooked fish with or without being reheated, the mean level of 2,3-pentanedione was 3.3 times more than 2,3-butanedione, implying that this α-diketone should not be overlooked.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CULTURAL HERITAGE
·
2024
·
IF 3.5
Yulan Hu,Lichao Chen,Liwei Pan,Bingjian Zhang,Qiang Li
The study created an electrospun fiber membrane with polyacrylonitrile, nano silver, and oregano oil using the electrospinning technique. After examining the preparation parameters, an appropriate formula for the composite film spinning solution and electrospinning parameters were found: 11 wt percent polyacrylonitrile, 6 wt percent natural oregano essential oil, 15 kV of spinning voltage, 0.6 mL/h of advancing rate, and 20 cm of spinning distance. The composite nanofiber membrane demonstrated improved shape and structure, a more balanced antibacterial effect, and persistence against microbes when subjected to the prescribed formula and circumstances. In the end, the strong antimicrobial qualities of the nano-fiber material were validated by the Feilaifeng field testing. This study showed that when combined with natural plant essential oil, the composite nanofiber membrane has potential for use as a green microbial control material for Grottoes historic heritage. By preventing an intense direct contact between antimirobial agents and the cultural relics of the grottoes, the composite barrier reduced the potential harm that could be caused by the solution soaking into the rocks. Moreover, the composite nanofiber membrane provides the advantages of large-scale antibacterial activity from natural essential oil and long-lasting antimicrobial capabilities from nanosilver. It also has no effect on the cultural relics of the Grotto, is simple to remove, and leaves little trace.
研究领域:
材料科学
·
微生物学
·
文化遗产保护
✓ 已验证
产品关联
DOI
高影响因子
CONSTRUCTION AND BUILDING MATERIALS
·
2022
·
IF 7.693
Aoao Zhu,Xin Zhang,Rongwei Yang,Changlong Wang
In saline soil or salt lake regions, cement-based materials suffer from combined action of salt attack (SA), carbonation , and cyclic wetting–drying (CWD), and its deterioration mechanism remains an open question. Taking advantage of multiple techniques, this study is dedicated to unveiling the deterioration mechanism of hardened cement paste (HCP) exposed to combined action of SA (sulfate salt or sulfate–chloride salt), carbonation (natural carbonation, 0.035 vol.% CO 2 or accelerated carbonation , 20 vol.% CO 2 ) and CWD. The results show that, when exposed to combined action of SA, carbonation and CWD, HCP exhibits distinct deterioration mechanisms depending on the concentration of carbon dioxide: chemical sulfate attack (i.e., formation of ettringite and gypsum) is mainly responsible for the deterioration of HCP in the case of natural carbonation, whereas decomposition of C-S-H and formation of gypsum are both responsible for the deterioration of HCP in the case of accelerated carbonation. The presence of sodium chloride in sulfate–chloride solution inhibits the sulfate attack as well as carbonation attack of HCP.
研究领域:
土木工程
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Wenmin Wu,Fan Chen,Pei Gao,Dawei Yu,Qixing Jiang,E Liao,Wenshui Xia
4% SPI markedly improved gelation properties of 118 °C sterilized surimi gel. • SPI facilitated unfolding and ordered crosslinking of MP during 90 °C gelation. • Physical filling of SPI enhanced the continuity and integrity of surimi gel. • SPI formed a thermally stable complex with MP through non-covalent interactions. The improvement effects of non-muscle proteins (soy protein isolate (SPI), egg white protein (EWP) and whey protein concentrate (WPC)) on the quality deterioration of high-temperature (118 °C) sterilized surimi gels were systematically compared. Supplementation with 4% SPI, 4% EWP, or 8% WPC effectively alleviated the heat-induced quality deterioration of gels, among which 4% SPI exhibiting the best improvement effect, increasing gel strength by 49.15% and water holding capacity by 7.6% compared with the control group. Multi-spectral analysis showed SPI improved myofibrillar protein (MP) solubility, promoted protein unfolding, and strengthened molecular cross-linking. Rheology indicated increased storage modulus (G'), while microstructural images confirmed denser gel network. SPI also inhibited excessive aggregation of MP at 118 °C. Molecular docking and dynamics simulations confirmed stable MP-SPI complexes through non-covalent interactions. These findings demonstrate innovative application of SPI in sterilized surimi gels, providing new insights for the development of ready-to-eat surimi products. Download: Download high-res image (298KB) Download: Download full-size image
✓ 已验证
DOI
高影响因子
Journal of Future Foods
·
2026
·
IF 10.6
Yiyan Wang,Quanlong Zhou,Chengxiu Li,Jing Liu,Xueli Luo,Xiaoxiao Feng,Yuan Liu
Storage-driven flavor deterioration of goji berry pulp was systematically elucidated by integrating sensory evaluation, electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). Seven storage time points (0,2, 4, 6, 8, 10 and 12 months) were monitored under 25 °C. Sensory analysis revealed that the overall liking score declined significantly from 7.29 to 4.05 ( p < 0.001), accompanied by a monotonic increase in undesirable yeast-like and grassy off-odors. E-nose differentiated all storage stages with 92.7% accuracy. GC-IMS identified 47 volatile compounds, with aldehydes and ketones being predominant in fresh pulp, while acids and furans accumulated during storage. After 6 months, the total abundance of fruity ketones and aldehydes dropped by 1571.56 μg/kg, coinciding with the first detection of 2-pentyl-furan and trimethylamine (TMA). A total of 23 key markers (VIP > 1), including 6 aldehydes, 4 ketones, 3 alcohols, 4 carboxylic acids, 3 esters and 3 other compounds, that correlated strongly with sensory decline (r = -0.9759) were identified. 1-Octen-3-ol (ROAV = 19.78) and TMA (ROAV = 21.77) were confirmed the main contributors to off-odor after 6 months. The multivariate approach establishes 6 months as the critical sensory turning point and provides a rapid E-nose+TMA/1-octen-3-ol dual-marker strategy for real-time shelf-life control of goji pulp.
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2026
·Vol. 15
·期 13
·2326
·
IF 6
Lulu Li,Yan Zhao,Yanan Zhao,Haoxin Lv,Wanxuan Huo
Rice storage under suboptimal conditions leads to rapid quality deterioration. In this study, effects of low-temperature (LT, 20 °C) combined with nitrogen-controlled atmospheric conditions (NCA, 95%) on physicochemical properties, nutrient, mycotoxins and metabolites of rice during 180 d storage were comprehensively evaluated, to explore a potential preservation technique for rice. The LT + NCA treatment significantly inhibited the accumulation in free fatty acid value, malondialdehyde and electrolyte leakage, while maintaining higher catalase activity, lower amylose content and better pasting properties (higher breakdown, lower final viscosity and setback). Crucially, mycotoxin accumulation remained within safe limits across all groups, with LT + NCA showing the lowest levels. Metabolomics analysis identified 653 metabolites, with LT + NCA significantly modulating pathways related to carbohydrate metabolism (e.g., promoting raffinose accumulation while inhibiting the pentose phosphate pathway) and amino acid metabolism (enhancing glutathione metabolism and suppressing arginine biosynthesis). These metabolic rearrangements reduced oxidative damage, stabilized membrane integrity, and preserved cooking quality. Therefore, LT + NCA could be a superior strategy for delaying oxidative stress, maintaining nutritional and cooking quality, and ensuring the safety of stored rice.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Wanjun Xu,Yulong Bao,Hao Gou,Baoguo Xu,Hui Hong,Ruichang Gao
In order to investigate the effects of multi-frequency ultrasound-assisted immersion freezing (MUIF) on the meat quality of Macrobrachium rosenbergii , tail meat was subjected to different MUIF treatments respectively, namely 20 + 40 kHz (MUIF-20 + 40), 20 + 60 kHz (MUIF-20 + 60), 40 + 60 kHz (MUIF-40 + 60) and 20 + 40 + 60 kHz (MUIF-20 + 40 + 60), and the immersion freezing (IF) as control. Results showed that average diameter of ice crystals was 28 μm in IF, and that was only 8 μm in MUIF-20 + 40 + 60. When compared to IF, MUIF alleviated oxidative deterioration of lipids and proteins, but only at higher ultrasound frequency (MUIF-40 + 60; MUIF-20 + 40 + 60). Carbonyl content of MUIF-20 + 40 + 60 was only 40% of that in IF. Similarly, protein denaturation was inhibited in MUIF (except for MUIF-20 + 40). Transmission electron microscopy showed greater distortion of the ultrastructural components in IF, MUIF-40 + 60, and MUIF-20 + 40 + 60, suggested by bended Z -line. In conclusion, MUIF can be an effective strategy to mitigate mechanical damage and protein deterioration in the meat of Macrobrachium rosenbergii .
研究领域:
食品科学
·
水产养殖学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Li Hongqin,Li Lin,Huang Yiqun,Chu Fuyu,Lai Keqiang
This study aimed to investigate the impacts of the extent of reheating (75 ℃, 0–30 min) on the quality characteristics of pasteurized fish cutlets varying with refrigerating duration (0 ℃, 0–7 d), particularly those linked to protein deterioration and lipid oxidation. A progressive decline in the quality of pasteurized fish cutlets during 7-day refrigeration was observed, while more intensive reheating resulted in higher degrees of oxidation, hydrolysis and glycation of fish proteins, as demonstrated by the decrease in tryptophan fluorescence intensity and the increases in the levels of trichloroacetic acid-soluble peptides and total fluorescent advanced glycation end-products. A longer storage duration of pasteurized fish cutlets resulted in more thiobarbituric acid reactive substances (TBARS, from 0.172 ± 0.052 to 1.391 ± 0.084 mg malondialdehyde /kg) but less lipofuscin-like pigments (from 1039 ± 152 to 684 ± 187 AU), while reheating of pasteurized fish generally resulted in reduced levels of TBARS but increased levels of lipofuscin-like pigments. These somewhat opposite results based upon two lipid oxidation markers indicated the complexity of lipid oxidation and the dynamic changes of lipid oxidation products in biomatrix food systems during thermal processing and storage. Correlation analysis revealed the intertwining of protein oxidation, hydrolysis and glycation as well as lipid oxidation in pasteurized fish cutlets during refrigeration and reheating, collectively contributing to the decline in product quality.
研究领域:
食品科学
·
食品化学
·
水产品加工
·
采后技术
·
蛋白质化学
·
脂质氧化
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yali Shi,Peiyu Wei,Qiuge Shi,Jun Cao,Kexue Zhu,Zhongyuan Liu,Dayong Zhou,Xuanri Shen,Chuan Li
The quality changes in tilapia belly muscle (BM), dorsal muscle (DM) and tail muscle (TM) were studied and the hypothesis of browning of the fillets was revealed during partial freezing. Compared with DM and TM groups, BM samples had higher thiobarbituric acid reactive substances (TBARS) (0.41 mg malondialdehyde eq/kg at 49 d) and K values (61.81% at 42 d) ( P < 0.05). The microstructure of the BM group deteriorated most obviously during storage. Therefore, the BM group was considered to be the fastest to oxidize and deteriorate. In addition, 54 different micromolecular metabolites were identified from tilapia fillets by UHPLC - Q-TOF-MS analysis, and there were significant differences in the micromolecular metabolites in the three parts of tilapia. Therefore, proteins and lipids were degraded by the action of enzymes and microorganisms to produce some amines and small molecular acids, leading to the deterioration of the quality of tilapia fillets.
研究领域:
食品科学
·
生物学
✓ 已验证
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）