Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-09 DOI:10.1016/j.foodres.2025.116808

Jiali Wang , Zisheng Luo , Rouwang Jiang , Yun Xiao , Zhenbiao Li , Jing Huang , Yanpei Chen , Dong Li , Qingqing Wang , Shenghua Ding , Jingjun Wu , Song Shi , Ahmed Abou El-yazied , Mohamed F.M. Ibrahim , Amr Elkelish , Yanqun Xu

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引用次数: 0

Abstract

Plants emit volatile compounds to defend against pathogens, and applying this mechanism in perishable food supply chains enhances preservation, safety, and sustainability. Here, we synthesized a sustained-release preservative, glutathione hexenal (Glut-SH-al), using the reversible Michael addition reaction between glutathione (GSH) and the natural compound E-2-hexenal. The reaction achieved 75.59 % efficiency, enhancing E-2-hexenal's thermal stability. This preservative ensures stable, controlled release of E-2-hexenal, with rates increasing with temperature and humidity. Glut-SH-al exhibits prolonged antifungal activity, inhibiting B. cinerea colony growth at 5 mg L⁻¹ and completely inhibiting other fungi at 100 mg L⁻¹, with sustained effects over time compared to pure E-2-hexenal. Glut-SH-al extended strawberry shelf life by inhibiting microbial growth, modulating key metabolites, and regulating genes (FaRAP, FaMYB10, FaPG1, FaPL) to reduce ripening and senescence. This sustained-release preservative adapts to various conditions, releasing E-2-hexenal in packaging to extend shelf life and enhance food safety, making Glut-SH-al a promising preservative for fruits, particularly berries.

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基于迈克尔加成反应的e -2-己烯醛湿度响应释放控制浆果腐败

植物释放挥发性化合物来抵御病原体，在易腐食品供应链中应用这一机制可以提高食品的保存性、安全性和可持续性。本研究利用谷胱甘肽（GSH）与天然化合物e -2-己烯醛（E-2-hexenal）之间的可逆Michael加成反应，合成了一种缓释防腐剂谷胱甘肽己烯醛（Glut-SH-al）。反应效率达到75.59%，提高了e -2-己烯醛的热稳定性。这种防腐剂确保e -2-己烯醛的稳定、可控释放，并随着温度和湿度的增加而增加。与纯e -2-己烯醛相比，谷氨酸- sh -al表现出持久的抗真菌活性，在5 mg L−1时抑制灰绿杆菌菌落生长，在100 mg L−1时完全抑制其他真菌，随着时间的推移具有持续的效果。谷氨酸- sh -al通过抑制微生物生长、调节关键代谢物和调节基因（FaRAP、FaMYB10、FaPG1、FaPL）来延缓草莓的成熟和衰老，从而延长草莓的保质期。这种缓释防腐剂适应各种条件，在包装中释放e -2-己烯醛，延长保质期，提高食品安全性，使谷氨酸- sh -al成为一种有前途的水果防腐剂，特别是浆果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.