Innovative Food Science & Emerging Technologies
·
2025
·
IF 6.8
Xiaoxue Han,Qiaomei Peng,Yang Zou,Houbin Li,Xinghai Liu
Monitoring spoilage of fresh-cut fruits is vital for reducing postharvest losses and facilitating intelligent, consumer-responsive food packaging. In this study, we report the first development of a CO 2 -responsive indicator system based on amphiphilic nanomicelles derived from carboxymethyl chitosan (CMCS), a natural, biodegradable polysaccharide. Oleic acid was grafted onto CMCS to produce CMCS-g-OA micelles capable of encapsulating hydrophobic pH-sensitive dyes (bromothymol blue and methyl red). Structural characterization (FT-IR, 1 H NMR) confirmed successful amidation, resulting in stable core–shell micelles (179.0–311.8 nm, −24.7 mV, PDI < 0.5). These micelles exhibited distinct, reversible color transitions (light green to orange) in response to CO 2 generated during spoilage. For practical applications, they were embedded into a gelatin/polyvinyl alcohol (PVA) matrix to fabricate flexible biopolymer-based indicator films with enhanced mechanical properties and color stability (ΔE < 5). When applied to monitor fresh-cut kiwifruit, the system enabled non-destructive, real-time visual differentiation of spoilage stages, achieving 91.22 % classification accuracy via principal component analysis (PCA). This work presents a novel micelle-based sensing technology that integrates bio-derived polymers with intelligent gas responsiveness. To the best of our knowledge, this is the first report of CMCS-based amphiphilic micelles used for freshness indication, offering a sustainable and scalable strategy for real-time monitoring in intelligent food packaging applications.
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高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 44
·期 9
·e14691
·
IF 1.405
Liyang Wei,Changhong Liu,Jinjin Wang,Shoaib Younas,Huanhuan Zheng,Lei Zheng
In the current study, fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days. The results indicated that 100 µM melatonin treatment inhibited the increase of L * and b * values and retained higher hue angle, total chlorophyll content, and fresh weight during storage. Furthermore, 100 µM melatonin treatment obviously increased antioxidant contents including ascorbic acid, total phenols, and flavonoids, and enhanced the antioxidant activity of florets. Individual phenolic compounds including epicatechin, rutin, and quercetin were positively influenced by melatonin treatment. Superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) activities were obviously enhanced by 100 µM melatonin treatment whereas peroxidase (POD) activity was significantly reduced. Moreover, florets treated with melatonin exhibited lower malondialdehyde (MDA), H 2 O 2 , and O 2 − levels. Our research concluded that melatonin treatment could be an effective technique for enhancing antioxidant capacity and improving the quality of fresh-cut broccoli during cold storage. Practical applications Fresh-cut fruits and vegetables are more prone to senescence than their intact forms during postharvest storage. Broccoli is a healthy vegetable and has high demands in many countries. In order to reduce economic losses, it is important to delay the senescence and maintain the quality of fresh-cut broccoli during postharvest storage. In this article, 100 µM melatonin treatment was found to significantly enhance antioxidant capacity and delay the senescence of fresh-cut broccoli florets, which maintained the quality of broccoli during cold storage. We believe that melatonin treatment can be applied for the preservation of more fresh-cut fruits and vegetables.
研究领域:
园艺学
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食品科学
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植物生理学
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Zhikun Yang,Chuang Li,Tao Wang,Zhihua Li,Xiaobo Zou,Xiaowei Huang,Xiaodong Zhai,Jiyong Shi,Tingting Shen,Yunyun Gong,Melvin Holmes,Megan Povey
A novel probiotic film based on gellan gum (GN), cranberry extract (CE), and Lactococcus lactis (LA) was developed in the present study. The fluorescence and SEM image results showed that GN/CE film containing LA was successfully fabricated. The incorporation of LA significantly enhanced the antibacterial activity of the film. The presence of CE strengthened the antioxidant activity and LA survivability in the film. The combination of LA (0–1.0 %) and CE (0.5–1.0 %) improved the mechanical property of the film through the formation of density structure. The best comprehensive properties were obtained with the film containing 2.0 %LA and 0.5 %CE. The GN/2.0 %LA/0.5 %CE film also showed the optimal preservation effect on fresh-cut potatoes and apples. Hence, GN/2.0 %LA/0.5 %CE probiotic film has proved to be suitable for fruit and vegetable preservation.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
NEW JOURNAL OF CHEMISTRY
·
2024
·Vol. 48
·期 8
·3594-3602
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IF 2.7
Aihaimaitijiang Ababaikeri,Xueting Pan,Gulimeikereyi Tuniyazi,Xiangzhan Jiang,Yanhui Zhang,Dilnur Malik
A new non-centrosymmetric silicate Ba5Y12Zn[O(SiO4)]8 (BYZSO), the first compound of the Ba–Y–Zn–Si–O system, was synthesized by a high-temperature solution method in an open system, and its structure was identified using single-crystal X-ray diffraction data. Structural analysis indicates that it crystallizes in the noncentrosymmetric space group I2m (no. 121) with lattice parameters a = 18.7014(6) Å and c = 5.3640(2) Å corresponding to a tetragonal crystal system and is composed of isolated [ZnSi4O16] and [SiO4] units. Meanwhile, the effect of the cation-to-silicon ratio on the Si–O framework was also studied by investigating the structures of barium-, yttrium-, and zinc-containing silicates found in the Inorganic Crystal Structure Database (ICSD). Experimental characterization demonstrates that it possesses a short ultraviolet cut-off edge of 204 nm (6.18 eV), a moderate second harmonic generation (SHG) response (0.3× KDP) at the maximum particle size, and excellent thermal stability. Besides, first-principles theoretical calculations were carried out to elucidate the relationship between the electronic structure and optical properties. In summary, this work is instructive for the synthesis and design of silicates with different dimensions in the Ba–Y–Zn–Si–O system.
研究领域:
材料科学
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晶体学
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Jinju Ma,Yupeng Liu,Juan Xu,Youqing Chen,Lanxiang Liu,Hong Zhang
Fresh-cut products are extremely perishable due to the processing operations, and the atmosphere environment, especially CO 2 , O 2 and H 2 O, could profoundly affect their shelf life. Herein, an insect “lac blanket”-mimetic and facile strategy was proposed for fresh-cut vegetables preservation, employing porous shellac hydrogel microparticles as gas “switches” in chitosan film to regulate CO 2 , O 2 and H 2 O vapor permeability. Thus, the shellac hydrogel/chitosan hybrid film presented the controllable and wide range of gas permeability, compared with the chitosan film. The shellac-COOH nanoscale vesicles aggregated to form shellac hydrogel network via hydrophobic binding. The shellac hydrogel microparticles played a certain lubricating effect on the hybrid film casting solution. The hydrogen bond network between shellac hydrogel and chitosan contributed to the excellent mechanical properties of the hybrid film. The hybrid film also exhibited remarkable water-resistant, antifogging properties, optical transparency and degradability. The hybrid packaging films prepared through this strategy could adjust the internal gas (CO 2 , O 2 , H 2 O and ethylene) contents within the packages, and further exhibited admirable preservation performance on three fresh-cut vegetables with different respiratory metabolisms. This gas permeation-controlled strategy has great potential in fresh food preservation and various other applications that need a modified atmosphere.
研究领域:
食品科学
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材料科学
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生物学
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PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 10
·1585
·
IF 4.7
Zhenyu Luo,Guijing Li,Yanlin Du,Junjie Yi,Xiaosong Hu,Yongli Jiang
Fresh-cut apple preservation is a critical concern in the food industry due to the rapid deterioration of texture, color, and flavor. While our previous study introduced apple essence microencapsulation (AEM) to enhance flavor during storage, its impact on overall storage quality was minimal. Thus, this study explores the application of two preservation techniques, namely, slightly acidic electrolyzed water (SAEW) and chitosan–apple essence microencapsulation (CH–AEM) coating, to enhance the quality of fresh-cut apples. Our findings reveal that SAEW treatment significantly reduces the browning index (from 65.38 to 57.36) and respiratory rate (from 5.10% to 4.30% of CO2), and maintains a desirable aroma profile compared to uncoated treatment during 10 days of storage. Additionally, the CH–AEM coating acts as a protective barrier, further preserving the sensory characteristics of fresh-cut apples. Notably, the SAEW–CH–AEM group exhibits superior performance in firmness (8.14 N), respiratory rate (3.37% of CO2), ion leakage (34.86%), and juice yield (47.52%) after 10 days. Our research highlights the synergistic effect of combining these preservation strategies, providing a promising approach for extending the shelf life of fresh-cut apples while maintaining their visual appeal and aromatic quality. These results offer valuable insights for the fresh-cut produce industry, contributing to improved apple product preservation and consumer satisfaction.
研究领域:
食品科学
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采后技术
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农业化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Zhepeng Zhang,Yang Zhang,Chen Wang,Xianjin Liu,Hesham R. El-Seedi,Paula L. Gómez,Stella M. Alzamora,Xiaobo Zou,Zhiming Guo
Natural biopolymers have extensively applications in intelligent food packaging due to their renewable nature, easy availability, environmental-friendly, low-cost and excellent processibility. Recently, the integration or embedding of nanocomposites on polymer substrates to improve the multi-faceted performance of packaging materials has attracted widespread attention. Herein, the irregular spherical Co-based metal-organic framework (Co-MOF) loaded with phenol red (PR) and bromothymol blue (BTB) were fabricated, resulting in absorbed nanocomposites Co-MOF/PR and Co-MOF/BTB. Afterward, the nanocomposites were integrated into a sodium carboxymethyl cellulose (CMC-Na) substrate to prepare a CO 2 -responsive packaging material (CMC-Na/PR/Co-MOF and CMC-Na/BTB/Co-MOF) for real-time and in-situ monitoring apple freshness. The synthesis of Co-MOF and the hydrogen-bonding interactions between MOF and pigments adsorption were confirmed. The advantages exhibited by the film with adding Co-MOF, including excellent hydrophobicity and water resistance, improved time-temperature stability and mechanical properties, were explored. Notably, the Co-MOF-based composite film exhibited enhanced UV–visible barrier, anti-migration performance of pigment, and thermal stability. Finally, a significant linear response (R 2 = 0.9923 and 0.9781) between the total color difference values (ΔE) of Co-MOF-based film and hardness and total soluble solids (TSS) of fresh-cut Fuji apples at 4 °C was demonstrated, respectively. These findings indicate the significant potential of CMC-Na-based composite film containing multifunctional MOF nano-filler as a visual monitoring system, which will pave the way for fresh-cut fruit intelligent packaging.
研究领域:
食品科学
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材料科学
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生物工程
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高影响因子
FOOD CONTROL
·
2026
·
IF 7
Dandan Yan,Yifei Ding,Xin Wang,Weiyu Qiu,Yufeng Xu,Huadong Du,Yanan Sun
The short shelf life and high susceptibility to spoilage of fresh-cut fruits present a major challenge for the food industry. To address this, D-glutamic acid-functionalized Forsythia suspensa carbon dots (D/F-CDs) were synthesized via a hydrothermal method. The obtained D/F-CDs exhibited abundant surface functional groups and optical properties. Antibacterial assays revealed potent activity, with inhibition rates exceeding 90% against Escherichia coli (E. coli) and 96% against Staphylococcus aureus (S. aureus) at 10 mg/mL. Mechanistic studies indicated that the bactericidal action originated from membrane disruption and cytoplasmic leakage. By incorporating D/F-CDs into a konjac glucomannan (KGM) and apple pectin (AP) matrix, an antimicrobial coating (D/F-CDs@KGM/AP) was prepared. Furthermore, rheological measurements demonstrated that D/F-CDs treatment altered the viscosity and viscoelastic moduli. The D/F-CDs 3 @KGM/AP coating not only effectively maintained the moisture and overall quality of fresh-cut kiwifruit during storage but also kept the total viable count (TVC) at only 4.73 log CFU/g on day 9. Consequently, the D/F-CDs 3 @KGM/AP coating represents a promising antibacterial strategy for maintaining the quality of fresh-cut kiwifruit.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xingnan Wang,Yaqi Song,Xuanxi Wang,Hongrui Wang,Yike Han,Hongcai Li,Wenzhi Lei,Shiqi Li,Zhenpeng Gao
Developing eco-friendly and convenient edible coatings represents a sustainable strategy that drives innovation in food packaging. Inspired by the intermolecular hydrogen-bonded self-assembly between food-derived konjac polysaccharide (KGM) and epigallocatechin gallate (EGCG), an all-natural sprayable coating was creatively designed. The KGM-EGCG (KE) bioactive coating exhibited excellent fluidity and viscosity, significantly enhancing its adhesion to target foods. Notably, the 2KE coating (EGCG concentration: 2 mg/mL) demonstrated remarkable antioxidant and antibacterial properties, effectively inhibiting the growth of typical foodborne pathogens S. aureus and E. coli , with inhibition rates of 92.95 % and 88.56 %. When applied to fresh-cut apples and commercially available grapes, the 2KE coating effectively delayed enzymatic browning and water-loss wrinkling during a seven-day storage period while preserving sensory qualities (including desirable color, sugar content, and acidity). As a sprayable preservative, the minimalist synthesis process of 2KE revolutionized the preservation of perishable fruits at room temperature, facilitating the promotion of sustainable agricultural practices.
研究领域:
食品科学
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材料科学
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可持续化学
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农业科技
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食品保鲜
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DOI
PubMed
高影响因子
SCIENTIA HORTICULTURAE
·
2018
·
IF 1.76
Fujuan Wei,Jin Wang,Shuai Huang,Bi Gong
Lilies ( Lilium spp.) are in demand worldwide because of their superior commercial and ornamental value. To develop new and practical preservation technologies, effects of pre-harvest treatment of Promalin (a.i. 1.8% each of 6-benzyladenine (6-BA) and gibberellic acid (GA 4 + 7 )) and 1-Methylcyclopropene (1-MCP) on cut lily under cold storage were investigated. Oriental lily ‘Sorbonne’ was selected for this study. The field plants at coloring stage were sprayed with 25 mg L −1 Promalin, 30 μL L −1 1-MCP additionally, their combination (1-MCP + Promalin) was also tested. Deionized water was used as control. The flower stems were harvested 24 h later and stored at 3 ± 1 °C. Preservation effect and physiological changes, e.g. inflorescence life, flower life, opening rate, dry weight loss rate, respiration rate, ethylene production rate, malondialdehyde (MDA) content, lipoxygenase (LOX) activity, energy metabolism related indexes including adenosine triphosphate (ATP) content, energy charge, activities of ATP synthase (ATPase), succinate dehydrogenase (SDH), cytochrome oxidase (CCO) and Ca 2+ -ATPase were determined. The results showed that 1-MCP or Promalin treatment extended the vase life of stored cut lilies and inhibited the decline of the dry weight of petals, reduced respiration rate, ethylene production rate, LOX activity and the accumulation of MDA. They also maintained the activity of ATPase, Ca 2+ -ATPase, SDH, CCO, ATP content and energy charge of cut lilies at a higher level than control. 1-MCP + Promalin exhibited an additive effect. Combination treatment maintained the flower opening ability as high as 89.3% after five-week storage, control merely maintained it till 3 weeks. These data indicate growth regulators (e.g. 1-MCP or Promalin) can extend the storage life of cut lily ‘Sorbonne’ through cutting down respiration consumption and manipulation of energy balance.
研究领域:
植物生理学
·
园艺学
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高影响因子
ACS Applied Polymer Materials
·
2022
·
IF 4.855
Xu Zhao,Ting-Jiao Shi,Yao-Yao Liu,Li-Jian Chen
Food-borne diseases caused by fresh fruits and vegetables seriously threaten human health. The polycaprolactone (PCL) polymer with good biodegradability has drawn growing interest in packaging and protecting of fresh fruits and vegetables. The disadvantage of pure PCL as a packaging material is the lack of the antibacterial function. Photodynamic sterilization as a safe and effective antibacterial method is now the emerging means for food safety. Therefore, the porphyrinic metal–organic framework MOF-545 as a highly effective photosensitizer was incorporated with PCL to prepare a biodegradable antibacterial composite film. The incorporation of MOF-545 nanorods significantly enhanced the hydrophilicity and mechanical strength of the film while slightly decreasing the transparency. The PCL/MOF-545 (10%) film exhibited the strongest antibacterial activity under a white LED light. This film was used for packaging fresh-cut apples and effectively killed 96% of the microorganisms, also delaying the apples’ discoloration and water loss. The PCL/MOF-545 film showed great potential for the antibacterial packaging of fruits and vegetables.
研究领域:
食品科学
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材料科学
·
微生物学
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DOI
高影响因子
Journal of Chemistry
·
2023
·
IF 3
Jin Wang,Haiyu Zhang,Yanqi Sun,Chengming Zhang,Guozhi Tan,Bin Yi,Yuping Wu,Guanghui Kong,Xiong Wen,Jianhua Chen,Yiqin Wu,Jun Tang,Gaokun Zhao
In order to study the volatile and semivolatile components changes of cut tobacco in the drying process, the cut tobacco were determined by headspace-gas chromatography/mass spectrometry (HS-GC/MS). Principal component analysis (PCA) and similarity analysis were used to analyze the HS-GC/MS results. Based on the similarity, the drying conditions and drying mechanism have been studied. The results showed that the increase in water content would reduce the dying rate, and if the temperature increased, the dying rate increased. The preliminary study on the drying kinetics of the drying process shows that Henderson and Pabis model appeared to be the most suitable for describing the drying process of cut tobacco, and the drying activation energy is 111.9 kJ.
研究领域:
食品科学与工程
·
分析化学
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DOI
高影响因子
危险品化学品经营许可证（带存储）