Foods
·
2024
·Vol. 13
·期 22
·3666
·
IF 4.7
Feng Shi,Yin Qin,Shuyi Qiu,You Luo
Fresh raspberries are highly perishable, but lactic acid bacteria fermentation offers a favourable method for developing healthy products. This study investigated the effects ofLacticaseibacillus paracaseifermentation on the nutrients and phytochemicals of red raspberry nectar using widely targeted metabolomics, as well as its antioxidant activity. The fermentation notably disrupted the raspberry tissue structure, reshaped its non-volatile composition, and increased its DPPH and hydroxyl free radical scavenging abilities. A total of 261 compounds showed significant differences, with 198 upregulated and 63 downregulated. Among these, certain flavonoid glucosides (e.g., pelargonid-in-3-O-rutinoside, delphinidin-3-O-rutinoside-7-O-glucoside, and kaempferol-3-O-glucoside) were significantly downregulated, while some bioactive phenolic acids (e.g., 3-(4-Hydroxyphenyl)-propionic acid and DL-3-phenyllactic acid), alkaloids (e.g., deoxymutaaspergillic acid and indole-3-lactic acid), amino acids (e.g., L-phenylalanine and L-glutamine), and B vitamins (e.g., VB6, VB7, and VB3) were substantially upregulated. Furthermore, the Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation and enrichment analysis revealed that metabolic pathways and the biosynthesis of secondary metabolites contributed significantly to the new profile of fermented red raspberry nectar. These findings provide valuable insights for developing fermented raspberry products usingLacticaseibacillus paracasei, which can help minimise fresh raspberry loss and enhance their valorisation.
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JOURNAL OF FOOD ENGINEERING
·
2024
·
IF 5.3
Obafemi Ibitayo Obajemihi,Jun-Hu Cheng,Da-Wen Sun
The effect of plasma functionalized water (PW) pretreatment and influencing factors including treatment time and voltage were investigated on the drying kinetics, nutrition and sensory properties of tomato slices during infrared-accelerated pulsed vacuum drying (IR-PVD). Results revealed that PW pretreatment caused disruptions in tomato cellular structure that were greater with increasing treatment time and voltage, due to strong acidification and etching from reactive species in PW. These disruptions accelerated the removal of moisture during IR-PVD to shorten drying time by 25%, and improve visual appearance, rehydration, porosity, phenols and flavonoids, soluble solids, lycopene, ascorbic acid, but reduced chewiness, gumminess and hardness properties. Overall, the findings revealed the propitious potentials of PW and indicated the significant effects of PW influencing factors for accelerating drying characteristics and increasing the functional and nutrition properties of tomato slices during IR-PVD, providing a theoretical basis for developing novel energy-saving drying approaches.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Haibin Yuan,Wei Li,Chen Chen,Haiyan Yu,Juan Huang,Huaixiang Tian
Bacterial cellulose, a naturally porous nanomaterial, shows significant potential in encapsulation and sustained-release applications. However, effective methods to construct bacterial cellulose microcapsules (BCM) are lacking, resulting in low embedding rates and poor slow-release effects. This study presents a novel and efficient BCM preparation strategy using mercerization to embed cinnamon essential oil (CEO). The CEO-BCM system was evaluated for its efficacy in preserving prefabricated meat. Results demonstrated that BCM, embedded with CEO through mercerization, achieved an embedding rate of 94.9 % and an average particle size of 63.7 μm. Mercerization transformed BC crystalline into cellulose type II, densifying the BCM structure, while intermolecular hydrogen bonding between BCM and CEO enhanced the stability of CEO-BCM. Release kinetics analysis indicated that CEO release was primarily diffusion-driven (Peppas-Sahlin model) with sustained release performance up to 20 days. Additionally, CEO-BCM exhibited excellent long-term antibacterial (≥81.2 % within 20 days), antioxidant, and thermal stability, effectively extending the shelf life of prefabricated meat products from 5 to 10 days. The developed BCM construction strategy not only addresses the challenges of direct BCM preparation and the limitations in core embedding and controlled release, but also enhances the stability of the CEO. This advancement further expands the application areas of bacterial cellulose (BC), and the prepared CEO-BCM system holds significant potential for food preservation applications.
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Toxics
·
2024
·Vol. 12
·期 11
·796
·
IF 3.9
Xintong Li,Baocheng Qu,Jingyao Wang,Hongxia Zhao
Environmentally persistent free radicals (EPFRs) generated on particles under irradiation in water have attracted particular attention, and their formation mechanisms are not well understood. This study investigated the photoformation of EPFRs on both actual samples collected from an oil production plant in Panjin, Liaoning, China, and simulated Fe(III)-montmorillonite samples in water. The EPFRs detected on actual samples were not easily generated compared with those in the soil or in the air, based on the concentrations of identified PAHs. EPR signals in the range of 1017to 1018spin/g were detected on the simulated Fe(III)-montmorillonite samples. Their g factors were smaller than 2.0030, which indicated the generation of carbon-centered EPFRs. The primary byproducts were identified by chromatography–mass spectrometry (GC-MS), and a possible EPFR formation pathway during PAH degradation was proposed. Hydrogenation of PAHs during the photoformation of EPFRs was observed and might be due to the catalysis of the simulated particles and the interaction of the intermediates. Meanwhile, the effects of the typical anions (NO2−and Cl−) and the surfactant (TWEEN®80 and sodium dodecyl sulfate) were investigated and indicated that the phototransformation process and adsorption process would affect the formation of EPFRs. Overall, our study provided useful information to understand the photoformation of EPFRs in aqueous environments.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
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IF 8.5
Jehangir Khan,Shah Alam,Afaq Nazir,Dingwei Tian,Muhammad Qamar Abbas,Zhenxia Du
The advancement of active packaging for food conservation has attracted considerable interest over time. In the present study, we aims to create and examine active films composed of chitosan (CS), poly(vinyl alcohol) (PVA), and syzygium guineense plant extract (SYZ) for potential use in food preservation. We examined the impact of ethanol extracts from the SYZ plant on the films' tensile strength, physical, antibacterial, and anti-oxidant properties. Scanning electron microscopy showed that the fabricated films have an even, uniform exterior morphology as well as superior UV-blocking capabilities. FTIR and X-ray diffraction analyses indicated that SYZ interacts with the CS/PVA blend through H-bonding. The addition of SYZ plant extract significantly increases the tensile strength of the films, reaching up to 88.61 ± 3.17 MPa. Furthermore, the water vapor transmission rate decreases to (0.34 ± 0.35 g·s −1 m −1 Pa −1 ) × 10 −10 with the inclusion of SYZ plant extracts. All fabricated films maintain in general migration rate within permissible limits (<10 mg/dm 2 ). Additionally, CS/PVA films with SYZ plant extract exhibit better anti-bacterial assay against S. aureus and E. coli . All samples containing SYZ plant extracts shows improved antioxidant activity based on DPPH and ABTS radical inhibition. These findings suggest that fabricated films with SYZ plant extract are promising for food wrapping.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Fang Kou,Weihao Wang,Sangguan You,Xuetuan Wei,Xian Wu
A novel encapsulation system was designed, utilizing sodium alginate (SA) polysaccharide as the matrix and easily absorbed Fe 2+ as the metal-organic framework, to construct microbead scaffolds with both high catechins (CA) and vitamin C (Vc) loading and antioxidant properties. The structure of microbead hydrocolloids was investigated using SEM, XPS, FTIR, XRD and thermogravimetry, and the antioxidant activity , in vitro digestion and the release of CA and Vc were evaluated. These results revealed that the microbead hydrocolloids SA-CA-Fe and SA-CA-Vc-Fe exhibited denser and stronger cross-linking structures, and the formation of inter- and intramolecular hydrogen and coordination bonds improved thermal stability . Moreover, SA-CA-Fe (44.9 % DPPH and 47.8 % ABTS) and SA-CA-Vc-Fe (89.9 % DPPH and 89.3 % ABTS) displayed strong antioxidant activity . Importantly, they were non-toxic in Caco2 cells. The SA-CA-Fe and SA-CA-Vc-Fe achieved significantly higher CA (56.9 and 62.7 %, respectively) and Vc (42.2 %) encapsulation efficiency while maintaining higher CA and Vc release in small intestinal environment. These results suggested that SA polysaccharide-based encapsulation system using Fe 2+ framework as scaffold had greater potential for delivery and controlled release of CA and Vc than conventional hydrocolloids, which could provide new insights into the construction of high loading, safe, targeted polyphenol delivery system.
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Food Chemistry-X
·
2024
·
IF 6.5
Ying Sun,Mantong Zhao,Zhongyuan Liu,Haohao Shi,Xueying Zhang,Yongqiang Zhao,Zhenhua Ma,Gang Yu,Guanghua Xia,Xuanri Shen
The combination of protein and polyphenol is an effective approach to improve the stability of protein emulsions. The lactoferrin (LF)-(−)-epigallocatechin-3-gallate (EGCG) covalent complex (LF-EGCG) was first prepared by alkali-induced reaction, then the structure and physicochemical properties between LF-EGCG and non-covalent complex (LF + EGCG) were compared, and finally the stability of complexes to fish oil high internal Pickering emulsions (HIPPEs) was tested. Results showed that LF-EGCG had stronger antioxidant activity, higher thermal stability, and better surface wettability than LF + EGCG. Meanwhile, the complexes showed no cytotoxicity within the tested concentration range (12.5–200 μg/mL). The HIPPEs stabilized with LF-EGCG possessed smaller droplet size, higher ζ-potential, and more uniform oil/water proton distribution. Covalent treatment also enhanced the storage, thermal, freeze-thaw and physical stability of LF HIPPEs. Furthermore, due to the higher antioxidant activity and denser microstructure, LF-EGCG HIPPE can more effectively inhibit the oxidation of fish oil.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiao Lin,Juan Dai,Qian Yang,Jiarui Li,Jing Xiao,Yuexin Zhang,YuKun Huang,Lijun Wang,Pengfei Chen,Buyi Xu,Juan Zhao,Xiao Yang,Xianggui Chen
Chilled meat is highly prone to microbial spoilage, and edible films with antimicrobial properties offer a feasible solution. In this study, oil-in-water (O/W) nanoemulsions loaded with lemon essential oil (LEO) were developed. Nanoemulsification improved the antioxidant and antimicrobial activities of LEO. The edible films, using Salecan β-glucan as the matrix and incorporating varying ratios of LEO nanoemulsion, demonstrated uniform oil distribution and desirable appearance. Kinetic modeling showed a slow release of LEO from the film by a diffusion-dominated coupled mechanism. The film with 5 % LEO nanoemulsion displayed superior mechanical strength, barrier properties, and prolonged essential oil release, significantly inhibiting spoilage bacteria. Preservation tests confirmed its efficacy in controlling pH, total viable count, TVB-N, and lipid oxidation, thereby prolonging the shelf-life of chilled pork and significantly delaying deterioration in quality indicators such as color and texture. This approach presents a promising method for developing innovative edible films for chilled meat preservation.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jingjing Ding,Xiaoyuan Qiu,Yunxing Li,Ying Wang,Yi Mao,Cheng Yang,Yajuan Sun
Herein, novel Pickering particles were fabricated by integrating tannic acid (TA) into Spirulina protein isolates (SPI) to enhance the oxidative stability of Pickering high internal phase emulsions (Pickering-HIPEs). The interactions between SPI and TA were examined using molecular docking simulation, attenuated total reflection Fourier-transform infrared (ATR-FTIR), and isothermal titration calorimetry (ITC). The interfacial properties of SPI-TA (ST) complex particles with different ratios of SPI to TA were characterized, and their emulsifying performances were also investigated with different oil volume fractions. The results revealed that hydrogen bonds may play a key role in the formation of ST complex particles. The presence of TA improved the wettability of SPI, and the resultant ST complex particles displayed a better emulsifying capacity, with the ability to emulsify up to 85 vol % of oil. Especially, ST complex particles stabilized Pickering-HIPEs exhibited a narrower size distribution, a stronger gel network, better stability upon long-term storage and UV exposure. Additionally, the oxidative stability of embedded oil and lipophilic bioactive compounds in Pickering-HIPEs was significantly improved regardless of exposure to room temperature or UV irradiation. Our research findings are expected to provide novel antioxidant Pickering particles for food-grade Pickering-HIPEs.
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CHEMICAL ENGINEERING JOURNAL
·
2024
·
IF 13.3
Zhihong Su,Wanjun Zhang,Zizeng Mo,Peihua Zhang,Zeyong Wu,Haili Huang,Xianmou Fan
Hard-to-heal diabetic wound, often triggered by infections, neuropathy and peripheral vascular problems, present significant challenges to global health. Multifunctional hydrogels have emerged as promising candidates for diabetic wound healing due to their excellent antibacterial properties, ability to promote the functional recovery of injured nerves, vascular remodeling and enhanced vascularization. However, integrating all these properties into a single hydrogel remains a considerable challenge date. Herein, we propose a strategy for the targeted treatment of diabetic wounds using chemically modified chitosan (TA@CS) and jellyfish collagen (JDP), addressing the complexities associated with the neurogenesis-angiogenesis cycle in wounds, and a safe and effective multifunctional hydrogel based on chemically modified chitosan and jellyfish collagen was designed. The prepared hydrogels (W/PACT and W/PAHCT) consist of an outer hydrogel containing water chestnut starch (WCS) and an inner hydrogel composed of poly(acrylic acid), TA@CS and JDP. By mimicking the double-layer structure of the skin, we achieved superior mechanical strength and wet tissue adhesion through a combination of rigidity and softness strategies. The W/PACT or W/PAHCT hydrogel aims to reshape the diabetic wound microenvironment by providing long-lasting antimicrobial properties, antioxidant capacity, and macrophage polarization toward the M2 phenotype. Strikingly, the synergistic effect of JDP and TA@CS in the inner hydrogel enhances the efficiency of information exchange between nerve cells and endothelial cells, thereby promoting endothelial cell migration and blood vessel formation. A full-thickness skin wound model in diabetic mice demonstrated that the application of W/PACT or W/PAHCT hydrogel significantly accelerated wound healing by establishing a mutually supportive cycle of neurogenesis-angiogenesis at the wound site. In summary, these novel W/PACT and W/PAHCT hydrogels have potential application in skin wound healing due to their neurogenesis-angiogenesis effects.
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CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Yuxiao Hu,Jiayan Zhang,Jiaxin Tong,Zhijian Tan
In this study, a facile “one stone, four birds” strategy was implemented to fabricate a flexible smart food packaging tag by incorporating purple potato extract obtained using deep eutectic solvents (DESs) into a polyvinyl alcohol (PVA)/gelatin (Gel) substrate. The favorable properties of DESs enabled them to serve four different important functions in tag development: anthocyanin extraction; mitigation of anthocyanin oxidation; as a plasticizer to increase the mechanical properties of the tag; and to enhance NH 3 sensitivity. The physicochemical, microstructural, and functional properties of the tag were characterized using various methods. Moreover, density-functional theory (DFT) was used to calculate the adsorption energies for NH 3 at multiple sites on the DES. The tag was employed to monitor the freshness of shrimp and fish, whereby it underwent conspicuous color changes during 10 h of storage, which enabled classification of the products as fresh, sub-fresh, or spoiled. Overall, the developed flexible smart tag shows significant potential for application in monitoring the freshness of high-protein food.
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MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Aiyun Hu,Yijia Zhao,Lun Jiang,Zhiren Gan,Ruoxuan Wang,Cheng Lu,Jian Ding
This study aimed to optimize the extraction process of polysaccharides from seed pumpkins. Following initial single-factor experiments, the extraction process using ultrasonic-assisted enzymatic method was optimized through orthogonal experiments. Further optimization of extraction conditions was conducted using response surface methodology with Box-Behnken design, ultimately identifying the optimal extraction parameters. Additionally, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, monosaccharide component analysis, polysaccharide molecular weight measurement, and NMR analysis were performed. Results indicated that ultrasonic-assisted enzymatic extraction significantly enhanced the yield of polysaccharide, reaching up to 43.65 %. The findings confirm that the combined use of enzymatic hydrolysis and ultrasonication is an effective strategy for polysaccharide extraction.
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