Journal of Future Foods最新文献_第6页

Mechanisms of vitamin and mineral absorption and their potential for eye fatigue relief 维生素和矿物质的吸收机制及其缓解眼疲劳的潜力

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.001

Hao Duan , Yu Guo , Chao Ren , Rong Wei , Wenjie Yan

{"title":"Mechanisms of vitamin and mineral absorption and their potential for eye fatigue relief","authors":"Hao Duan , Yu Guo , Chao Ren , Rong Wei , Wenjie Yan","doi":"10.1016/j.jfutfo.2024.07.001","DOIUrl":"10.1016/j.jfutfo.2024.07.001","url":null,"abstract":"<div><div>Overuse of the eyes is prone to visual fatigue, which mainly manifests itself in conditions such as eye dryness, blurred vision as well as eye pain, and eye soreness. Visual fatigue occurs mainly due to various adverse damages arising on the retina, such as oxidative stress, inflammatory damage, and apoptosis. Also, aging of the eye is one of the causes of visual fatigue. Data shows that the number of people suffering from visual fatigue is increasing year by year and involves a wide range of people, especially those who use computers for long periods of time, read and study, and use sophisticated instruments related to ophthalmology (e.g., microscopes). Current research has confirmed that, while changing one's bad eye habits, supplementing with appropriate nutrients or foods can significantly reduce visual fatigue, such as lutein, zeaxanthin, anthocyanins, taurine, and other foods. The study shows that vitamins and minerals, as essential nutrients and antioxidants, are involved in various physiological processes in the body and are of great importance and necessity for eye health. However, the frequency of vitamins and minerals applied to the development of functional foods for the relief of visual fatigue is currently low. Therefore, this paper provides a detailed overview of the absorption mechanisms of vitamins and minerals in the human body and reviews the potential role of vitamins and minerals applied to the function of relieving visual fatigue. It also suggests the shortcomings of the current research on vitamins and minerals and hopes to provide some references and inspirations for the research and development of functional foods in which vitamins and minerals are applied to assist in the alleviation of visual fatigue.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 3","pages":"Pages 219-228"},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000351/pdfft?md5=fb6baa3c55c762e1b4f451c230213b9e&pid=1-s2.0-S2772566924000351-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of a novel date energy bar fortified with Moringa oleifera leaves powder 添加了油辣木叶粉的新型红枣能量棒的特性分析

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.006

Walaa A.M. Eid , Dina El-Sayed Helmy Azab , Shaimaa H. Negm

{"title":"Characterization of a novel date energy bar fortified with Moringa oleifera leaves powder","authors":"Walaa A.M. Eid , Dina El-Sayed Helmy Azab , Shaimaa H. Negm","doi":"10.1016/j.jfutfo.2024.07.006","DOIUrl":"10.1016/j.jfutfo.2024.07.006","url":null,"abstract":"<div><div><em>Moringa oleifera</em> leaves are a promising source of protein and nutrients, they are superior to other plants in protein content and nutritional value. The present study was conducted to improve the nutritional value of date energy bars by fortifying with <em>Moringa oleifera</em> powder (MLP) as a source of protein and calcium. MLP was added to date energy bars at different concentrations (2.5%, 5%, 7.5%, and 10%) then the bars were compared to unfortified date bar (0 MLP). Physico-chemical properties, sensory properties, and microbiological parameters of formulated date energy bars were evaluated. Fortification of date energy bars with MLP increased protein content to 16.9%, calcium content to 285.19 mg/100 g energy bar, and antioxidant activity to 75%. Date energy bars fortified with 10% MLP exhibited the highest calories value (327.54 kcal/100 g). Moisture content, pH, and acidity in all fortified energy bars decreased significantly compared to unfortified bars (0 MLP). Fortified bars also showed a significant increase in hardness. Moreover, they showed good sensory properties, physical characteristics, and shelf stability. The study concluded that date energy bars fortified with MLP had high nutritional values and can be used as alternative food for severely malnourished children as well as athletes to provide healthy and high-energy food.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 3","pages":"Pages 266-275"},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000405/pdfft?md5=e5d9c9fee8ee63e4c201c512d023c857&pid=1-s2.0-S2772566924000405-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Lactobacillus pentosus fermentation on molecular structure and gel quality of peanut protein 五味子乳杆菌发酵对花生蛋白分子结构和凝胶质量的影响

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.005

Wenjun Li , Yexia Guan , Shumin Chen , Xiaoxuan Du , Beibei Yan , Zixu Wang , Runze Ma , Yunxin Zhang , Huang Huang , Deyuan Li , Wei Li

{"title":"Effect of Lactobacillus pentosus fermentation on molecular structure and gel quality of peanut protein","authors":"Wenjun Li , Yexia Guan , Shumin Chen , Xiaoxuan Du , Beibei Yan , Zixu Wang , Runze Ma , Yunxin Zhang , Huang Huang , Deyuan Li , Wei Li","doi":"10.1016/j.jfutfo.2024.07.005","DOIUrl":"10.1016/j.jfutfo.2024.07.005","url":null,"abstract":"<div><div>Peanut protein was fermented by <em>Lactobacillus pentosus</em>, to study the effects of different protein composition of peanut protein isolate, arachin and concomitant arachin on their molecular structure and thermal properties during fermentation, the composite gel was prepared by compounding peanut protein with myofibril protein, the rheological properties of the composite emulsion and the texture properties of the composite gel were studied to reveal the molecular mechanism of the effect of <em>L. pentosus</em> on the gel properties of peanut protein. The results showed that the free sulfhydryl content, surface hydrophobicity and denaturation temperature of arachin were increased, <em>β</em>-sheet content and denaturation enthalpy were decreased by <em>L. pentosus</em> fermentation. It can reduce the content of free sulfhydryl group, surface hydrophobicity and denaturation enthalpy of peanut protein isolate and concomitant arachin, the denaturation temperature and <em>α</em>-helix content of peanut protein isolate and arachin were significantly increased. After fermentation, the structure of arachin developed to the maximum and the thermal stability of arachin was higher, which proved that <em>L. pentosus</em> could promote the gel modification of peanut protein. The complex gel formed by fermentation with arachin is easier to form porous structure and has better macro-elasticity than the complex gel prepared by modification of arachin and isolate protein.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 3","pages":"Pages 257-265"},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000399/pdfft?md5=558e1e599f080c461f252cf92ca056a6&pid=1-s2.0-S2772566924000399-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The volatile compounds changes of Malus asiatica Nakai under different drying methods 不同干燥方法下 Malus asiatica Nakai 的挥发性化合物变化

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.007

Ledao Zhang , Shiying Cao , Guangyue Ren , Xu Duan

{"title":"The volatile compounds changes of Malus asiatica Nakai under different drying methods","authors":"Ledao Zhang , Shiying Cao , Guangyue Ren , Xu Duan","doi":"10.1016/j.jfutfo.2024.07.007","DOIUrl":"10.1016/j.jfutfo.2024.07.007","url":null,"abstract":"<div><div>The volatile compounds variation of <em>Malus asiatica</em> Nakai under different drying methods is still blank now. In this paper, drying methods of freeze drying (FD), microwave vacuum drying (MVD), microwave freeze drying (MFD), and hot air drying (HAD) were employed to dry fresh <em>M. asiatica</em> Nakai, headspace-gas chromatography-ion mobility spectrometry was adopted to identify volatile compounds in <em>M. asiatica</em> Nakai, principal component analysis (PCA) and the Euclidean distance were used to distinguish the samples. Results showed that 81 peaks were detected, 70 volatile compounds were identified, drying makes obvious differences of volatile compounds in <em>M. asiatica</em> Nakai, and drying methods with microwave heating makes most of volatile compounds vanished. Compared to MFD and MVD, FD and HAD were more appropriate to be adopted to dry <em>M. asiatica</em> Nakai due to volatile compounds reserved more in FD and HAD. The results could provide a scientific data basis to help future dried <em>M. asiatica</em> Nakai production.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 3","pages":"Pages 276-282"},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000417/pdfft?md5=40cc45ebb5ab7b6173a7e8f88031779c&pid=1-s2.0-S2772566924000417-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Wheatgrass (Triticum aestivum): a miraculous microgreen: an overview 小麦草（Triticum aestivum）：神奇的微型绿色植物：概述

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.003

Neetu Mishra , Renu Tripathi , Dhananjay Pandey , Kamal Shah , Nagendra Singh Chauhan

{"title":"Wheatgrass (Triticum aestivum): a miraculous microgreen: an overview","authors":"Neetu Mishra , Renu Tripathi , Dhananjay Pandey , Kamal Shah , Nagendra Singh Chauhan","doi":"10.1016/j.jfutfo.2024.07.003","DOIUrl":"10.1016/j.jfutfo.2024.07.003","url":null,"abstract":"<div><div>Plants have been utilized by humans throughout history for a variety of purposes, including sustenance and medicinal intentions. Since ancient times, wheatgrass has been utilized as a type of microgreen for therapeutic purposes. Phenolic flavonoids, vitamins, minerals, proteins and enzymes are all abundant in wheatgrass. These nutrients and bioactive substances enhanced wheatgrass's therapeutic efficacy and made it a powerful antioxidant agent for the treatment of a range of diseases. It has been shown to have a wide variety of pharmacological potentials, including an antioxidative potential that helps to neutralize free radicals, anti-cancer, anti-ulcer, anti-diabetic, anti-arthritic, anti-microbial action, and many more. However, there is a dearth of scientific evidence to back up wheatgrass's possible pharmacological effects and clinical value. To investigate its clinical utility for human welfare, in-depth research studies are needed. Through this analysis of the review literature, an attempt has been made to explain wheatgrass and its therapeutic potentials.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 3","pages":"Pages 239-247"},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000375/pdfft?md5=81321dca20f57d8240270e1c09b803f5&pid=1-s2.0-S2772566924000375-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of alternating magnetic field on ice crystal nucleation and its application for near-freezing temperature storage of grapes 交变磁场对冰晶成核的影响及其在近冰点温度贮藏葡萄中的应用

IF 5.2

Journal of Future Foods Pub Date : 2024-07-16 DOI: 10.1016/j.jfutfo.2024.05.008

Hong Jiang , Songsong Zhao , Shuangqing Li , Hongyu Wang , Xinyi Han , Wenqiang Guan

{"title":"Effect of alternating magnetic field on ice crystal nucleation and its application for near-freezing temperature storage of grapes","authors":"Hong Jiang , Songsong Zhao , Shuangqing Li , Hongyu Wang , Xinyi Han , Wenqiang Guan","doi":"10.1016/j.jfutfo.2024.05.008","DOIUrl":"10.1016/j.jfutfo.2024.05.008","url":null,"abstract":"<div><p>The low temperature is an effective method for postharvest fruits preservation. However, the ice crystal nucleation caused by low temperature significantly decreases the quality of fruits. In this paper, the effects of alternating magnetic field (AMF) on the ice nucleation temperature of grape were investigated, and the AMF continued treatment and AMF intermittent treatment (20 Gs, 60 Hz) assisted near-freezing temperature (AMCT/AMIT-NFT) were used to store grapes at (−2.5 ± 0.2)°C. Compared with the untreated group, AMF decreased the ice nucleation temperature of grape by 1°C. Meanwhile, Results demonstrated that AMCT/AMIT-NFT storage improved sensory properties and antioxidant capacity of grapes, with the overall effect of AMIT treatment being the most favorable. After 9 days of storage, the color difference and polyphenol oxidase (PPO) activity of AMIT treatment were reduced by 17% and 12%, respectively, compared with the untreated group, and it effectively slowed down malonaldehyde (MDA) accumulation. These conclusions show that AMCT/AMIT-NFT storage is an effective tool for prolonging the shelf life of grapes.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 193-199"},"PeriodicalIF":5.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000211/pdfft?md5=e1faae0bc738925918a11dffec4a5bf5&pid=1-s2.0-S2772566924000211-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Review: application of Pichia membranifaciens in controlling postharvest fungal diseases of fruits 综述：Pichia membranifaciens 在控制水果采后真菌病害中的应用

IF 5.2

Journal of Future Foods Pub Date : 2024-07-16 DOI: 10.1016/j.jfutfo.2024.05.002

Hongyan Zhang , Wei Luo , Shupei Wang , Lili Deng , Kaifang Zeng

引用次数: 0

Postharvest short-time partial dehydration extends shelf-life and improves the quality of Actinidia arguta during low temperature storage 采后短时间部分脱水可延长低温贮藏放线菌的货架期并改善其品质

IF 5.2

Journal of Future Foods Pub Date : 2024-07-16 DOI: 10.1016/j.jfutfo.2024.05.009

Lin Hui, Song Pan, Guanlin Qian, Miao Yan, Yunting Li, Ruiyu Yang, Tiancheng Ye, Xiaoman Liang, Xina Cong, Heran XU, Guang Xin

{"title":"Postharvest short-time partial dehydration extends shelf-life and improves the quality of Actinidia arguta during low temperature storage","authors":"Lin Hui, Song Pan, Guanlin Qian, Miao Yan, Yunting Li, Ruiyu Yang, Tiancheng Ye, Xiaoman Liang, Xina Cong, Heran XU, Guang Xin","doi":"10.1016/j.jfutfo.2024.05.009","DOIUrl":"10.1016/j.jfutfo.2024.05.009","url":null,"abstract":"<div><p><em>Actinidia arguta</em> is a type of kiwi fruit with a smooth glabrous shape, which provides high nutritional value, a sweet and sour taste, and excellent healthcare function. However, it is a typical climacteric fruit and decomposes quickly when stored. For delaying senescence, the effect of postharvest short-time partial dehydration (STPD) on the storage quality of <em>A. arguta</em> was investigated under dehydration rates of 2%, 4%, and 6% coupled with storage at (2.0 ± 0.5) °C, respectively. Results showed that appropriate dehydration treatment coupled with low temperature storage inhibited the pectinase activity and the decomposition of propectin, thus maintaining fruit firmness, reducing fruit decay rate, regulating the generation of abscisic acid (ABA) delaying ethylene production, and decreasing the peak level of respiration rate. It also inhibited the reduction of total soluble solid, titratable acid, and vitamin C, maintains catalase and peroxidase activity. Based on the present study, the 4% dehydration treatment was the most effective, which extended the storage period up to 60 days and reduced the decay rate to 33%. In conclusion, it was revealed that STPD could be an effective method for retarding the losses that occurred in the fruit quality of <em>A. arguta</em> during cold storage.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 200-207"},"PeriodicalIF":5.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000235/pdfft?md5=9abe5f3f257c70ca0aea0510b51e73d2&pid=1-s2.0-S2772566924000235-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application and toxicological study of polyvinyl acetate (PVAc) coating on lemon (Citrus limon L.) fruit to extend the shelf life 延长柠檬（Citrus limon L.）果实货架期的聚醋酸乙烯酯（PVAc）涂层的应用和毒理学研究

IF 5.2

Journal of Future Foods Pub Date : 2024-07-16 DOI: 10.1016/j.jfutfo.2024.05.003

Ajay V. Chinchkar , Anurag Singh , Sukh Veer Singh , Koushik Mazumder , Mahendra Bishnoi , Meenatai G. Kamble

{"title":"Application and toxicological study of polyvinyl acetate (PVAc) coating on lemon (Citrus limon L.) fruit to extend the shelf life","authors":"Ajay V. Chinchkar , Anurag Singh , Sukh Veer Singh , Koushik Mazumder , Mahendra Bishnoi , Meenatai G. Kamble","doi":"10.1016/j.jfutfo.2024.05.003","DOIUrl":"10.1016/j.jfutfo.2024.05.003","url":null,"abstract":"<div><p>The objective of the present study is to examine how different concentrations of polyvinyl acetate (PVAc) coating (2.5%, 5.0%, 7.5%, 10.0%, and 12.5%) affect the quality of lemons during storage at (27 ± 2)°C, with the aim of extending their shelf life. Lemons are known for being a rich source of citric acid, ascorbic acid, and dietary fiber. During the study, the coated lemons were regularly assessed for various parameters such as weight loss, respiration rate, firmness, decay incidence, total soluble solids, pH, ascorbic acid, and juice content. The results revealed that lemons coated with 10.0% and 12.5% concentrations of PVAc exhibited a significant (<em>P</em> < 0.05) impact in reducing the respiration rate, ethylene production rate, weight loss, and maintaining firmness compared to the control sample. Furthermore, the study also investigated the potential acute toxicological and histological effects of the PVAc (12.5%) coated sample on mice. The results indicated that there were no harmful or lethal effects observed in the experimental mice. Therefore, the PVAc coating at concentrations of 10.0% and 12.5% proves to be beneficial in preserving the natural color of lemons and minimizing senescence during storage at (27 ± 2)°C.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 145-152"},"PeriodicalIF":5.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000168/pdfft?md5=b658a2fcffe26ce8127056533a37f1da&pid=1-s2.0-S2772566924000168-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preharvest CaCl2-HCl electrolyzed water treatment maintained the quality of broccoli sprouts during storage 收获前的 CaCl2-HCl电解水处理可保持西兰花芽在贮藏期间的品质

IF 5.2

Journal of Future Foods Pub Date : 2024-07-16 DOI: 10.1016/j.jfutfo.2024.05.010

Cui Li , Shuhui Song , Yijing Yue , Haijie Liu

{"title":"Preharvest CaCl2-HCl electrolyzed water treatment maintained the quality of broccoli sprouts during storage","authors":"Cui Li , Shuhui Song , Yijing Yue , Haijie Liu","doi":"10.1016/j.jfutfo.2024.05.010","DOIUrl":"10.1016/j.jfutfo.2024.05.010","url":null,"abstract":"<div><p>A new electrolyzed water-CaCl<sub>2</sub>-HCl electrolyzed water (CHEW) was obtained by combining slightly acidic electrolyzed water and calcium. The objective of this study was to explore the effect of preharvest CHEW treatment on the quality during storage of broccoli sprouts. Preharvest CHEW treatment not only reduced the electrolyte leakage, reactive oxygen species, weight loss and the number of microorganisms during storage of broccoli sprouts, but also slowed down the breakdown of cell structure and maintained color and textural properties of broccoli sprouts. Besides, preharvest CHEW treatment reduced the degradation of active substances in broccoli sprouts during storage. The contents of important bioactive compounds in broccoli sprouts–glucoraphanin and sulforaphane, along with the enzymatic activity and genes involved in glucosinolates metabolism have also been further investigated. On day 12 of storage, compared to preharvest tap water treatment, the contents of glucoraphanin and sulforaphane in broccoli sprouts with preharvest CHEW treatment increased by 63% and 128%, respectively. Meanwhile, the generation of offensive odors in broccoli sprouts during storage was also inhibited under preharvest CHEW treatment. In general, preharvest CHEW treatment maintained the good quality during storage and prolong the shelf life of broccoli sprouts, which provides a new perspective for postharvest preservation of broccoli sprouts.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 208-217"},"PeriodicalIF":5.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000247/pdfft?md5=3f72f3bc5824d2338baa56f9a6f0565f&pid=1-s2.0-S2772566924000247-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0