Current Research in Food Science最新文献_第2页

Preparation of a Pickering emulsion film loaded with essential oils extracted from chili pepper leaves and its application in the post-harvest preservation of fresh broccoli. 辣椒叶精油酸洗乳液膜的制备及其在鲜西兰花采后保鲜中的应用。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-20 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101411

Yuxuan Ban, Juntao Wang, Xiaoqian Guo, Uğur Yegül, Xianghong Wang, Si Mi

{"title":"Preparation of a Pickering emulsion film loaded with essential oils extracted from chili pepper leaves and its application in the post-harvest preservation of fresh broccoli.","authors":"Yuxuan Ban, Juntao Wang, Xiaoqian Guo, Uğur Yegül, Xianghong Wang, Si Mi","doi":"10.1016/j.crfs.2026.101411","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101411","url":null,"abstract":"This study developed a novel and green active film by incorporating chili pepper leaf essential oil (CPLEO)-loaded Pickering emulsion (stabilized by tremella polysaccharide) into chitosan/polyvinyl alcohol matrices via single factor trails and response surface methodology. Results demonstrate that composite film containing 1.5% CPLEO Pickering emulsion (1.5%TC-CP) had an 18.5 MP tensile strength, 280% elongation at break, 80° water contact angle, 2.0 g/m2/h water vapor permeability, and a smooth/dense structure with a thickness of 0.11 mm. The antioxidant activity was statistically significantly higher than that of the chitosan/PVA film (p < 0.05), with DPPH and ABTS radical scavenging rates reaching 21.95% and 20%, respectively, and a FRAP value of 7.65 μmol/g. The developed film increased inhibition zone diameter by 50% against Listeria monocytogenes and 158% against Erwinia carotovora. During 10 days of storage at 4 ± 2 °C, broccoli packaged with 1.5%TC-CP film maintained a higher hardness value (72.32 vs. 47.20 N), but lower malondialdehyde content (10.98 vs. 15.60 nmol/g), and total viable count (6.18 vs. 6.41 lg CFU/g) compared to the blank control group. Additionally, the new film suppressed the transcriptional abundances of chlorophyll degradation genes (e.g., BoCLH2 by 12.53 fold) and thus delayed yellowing of broccoli. This work provides a novel strategy for valorizing agricultural by-products and developing biodegradable packaging for vegetable preservation.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101411"},"PeriodicalIF":7.0,"publicationDate":"2026-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13138034/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Coupling EPR spin trapping of hydroxyethyl radicals and Strecker aldehydes analysis for predicting oxidative susceptibility of Chardonnay wines. 羟基乙基自由基和streker醛的耦合EPR自旋捕获分析预测霞多丽葡萄酒的氧化敏感性。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-20 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101413

Pei Han, Alexandre Pons

{"title":"Coupling EPR spin trapping of hydroxyethyl radicals and Strecker aldehydes analysis for predicting oxidative susceptibility of Chardonnay wines.","authors":"Pei Han, Alexandre Pons","doi":"10.1016/j.crfs.2026.101413","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101413","url":null,"abstract":"During white wine oxidation, the Fenton reaction involves ethanol oxidation to form 1-hydroxyethyl radicals (1-HER) and triggers a complex oxidative cascade that produces Strecker aldehydes (SA), particularly methional and phenylacetaldehyde. We quantified free and total SA by GC-MS in 50 Chardonnay wines with different oxidative status. 1-HER kinetics were monitored by spin trap/EPR and expressed by index a (related to kinetic curve area/width). On average, the free form accounted for 21 % (methional) and 51 % (phenylacetaldehyde) of their total forms, while bound fractions varied widely. In oxidized wines, total methional correlates with the accumulation of the free fraction, whereas index a correlates with free methional. These observations were confirmed under controlled accelerated aging (AAg) conditions. Initial bound methional content predicted increases in free methional, supporting its value as a marker of oxidative sensitivity. Furthermore, using two spin traps (POBN and DMPO) with distinct radical selectivity, we confirmed that both 1-HER and hydroxyl radicals are implicated in methional formation. Overall, these results provide an enological interpretation of an EPR signature of oxidative susceptibility and suggest that combining index a with free SO2 may predict the oxidative shelf life of Chardonnay wine.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101413"},"PeriodicalIF":7.0,"publicationDate":"2026-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13126284/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dual inhibition of heterocyclic amines and advanced glycation end-products by polymethoxyflavones via trapping reactive intermediates and scavenging free radicals. 多甲氧基黄酮通过捕获活性中间体和清除自由基对杂环胺和晚期糖基化终产物的双重抑制。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-17 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101409

Diaodiao Yang, Peng Deng, Qingfeng Zhou, Fengyi Gao, Jianwen Liu, Wenjing Xiao, Maomao Zeng, Wei Quan

{"title":"Dual inhibition of heterocyclic amines and advanced glycation end-products by polymethoxyflavones via trapping reactive intermediates and scavenging free radicals.","authors":"Diaodiao Yang, Peng Deng, Qingfeng Zhou, Fengyi Gao, Jianwen Liu, Wenjing Xiao, Maomao Zeng, Wei Quan","doi":"10.1016/j.crfs.2026.101409","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101409","url":null,"abstract":"Polymethoxyflavones (PMFs) are investigated for their inhibitory mechanisms against heterocyclic aromatic amines (HAs) and advanced glycation end products (AGEs). Tangeretin, isosinensetin (ISN), 3',4',5,7-tetramethoxyflavone (TMHF), and their mixture dose-dependently suppressed the formation of PhIP, CML, and CEL, with ISN and the mixture showing the strongest activity. PMFs also effectively scavenged free radicals and reduced key intermediates, including phenylacetaldehyde, glyoxal (GO), and methylglyoxal (MGO). UPLC-TOF-MS analysis revealed novel GO/MGO-PMF adducts, indicating that PMFs trap α-dicarbonyl compounds via covalent binding. In silico toxicity prediction suggested these adducts have lower mutagenic potential and chronic oral toxicity than PhIP, CML, and CEL. Collectively, PMFs inhibit HAs and AGEs through a dual mechanism of radical scavenging and reactive intermediate trapping, transforming hazardous precursors into less toxic products. These findings support PMFs as effective and safe natural inhibitors for mitigating process-induced contaminants in thermally processed foods.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101409"},"PeriodicalIF":7.0,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13122689/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147765183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture. 肌原纤维蛋白乳液凝胶脂肪替代品的口服润滑和风味释放：精氨酸调节的界面结构。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-17 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101410

Yang Ye, Lingqi Li, Lin Wang, Longtao Zhang, Qingyong Zhang, Huixiao Liu, Xinglian Xu, Peng Wang

{"title":"Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture.","authors":"Yang Ye, Lingqi Li, Lin Wang, Longtao Zhang, Qingyong Zhang, Huixiao Liu, Xinglian Xu, Peng Wang","doi":"10.1016/j.crfs.2026.101410","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101410","url":null,"abstract":"To address the health problems arising from excessive intake of traditional fats and the challenges of texture and flavor deterioration in products caused by fat reduction, the present study regulated the structural organization and oral functionality of myofibrillar protein (MP)-based emulsion gels by varying L-arginine (Arg) concentrations (0-15 mmol/L) and oil phase contents (20% and 40%, w/w). From a colloidal perspective, the intrinsic links among interfacial distribution, oral lubrication, and flavor release were systematically elucidated. First, Arg optimized the adsorption and spreading behavior of MP at the oil-water interface, improved the physical stability of emulsions, and achieved the uniform dispersion of small droplets. Second, Arg facilitated the uniformly dispersed small oil droplets in forming a continuous and dense three-dimensional network, enhancing gel strength. This enabled the gel to undergo uniform fragmentation during mastication, facilitating steady oil release and sufficient liberation of flavor compounds. By contrast, excessive Arg or high oil loading disrupted continuous-phase integrity and interfacial stability, resulting in droplet aggregation and diminished sensory performance. Overall, the optimal formulation was determined to be 5 mmol/L Arg combined with 20% oil phase: it achieved excellent interfacial properties and a dense gel structure while reducing the oil phase content, and balanced oral lubricity with flavor release capacity. This study provides an important theoretical basis and technical support for the precise design of MP-based fat-mimicking systems and the synergistic optimization of product quality and flavor.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101410"},"PeriodicalIF":7.0,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13122794/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147765216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Consumer heterogeneity in sweet-sour preferences: Insights from sensory perception, conceptual associations, and emotional responses. 消费者在酸甜偏好上的异质性：来自感官知觉、概念关联和情绪反应的见解。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-13 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101408

Jia Chen, Feifei Zhao, Fang Zhong, Juntao Kan, Huijuan Shen, Yixun Xia, Charles Spence

{"title":"Consumer heterogeneity in sweet-sour preferences: Insights from sensory perception, conceptual associations, and emotional responses.","authors":"Jia Chen, Feifei Zhao, Fang Zhong, Juntao Kan, Huijuan Shen, Yixun Xia, Charles Spence","doi":"10.1016/j.crfs.2026.101408","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101408","url":null,"abstract":"Characterizing the heterogeneity of consumer preferences for binary taste mixtures is important for developing targeted sweet-sour products. This study used a multi-dimensional approach to investigate the sensory, conceptual, and emotional drivers of sweet-sour preferences by examining three key questions: whether distinct preference phenotypes emerge in mixed systems, whether these differences are related to perceived intensity, and whether clusters differ in cognitive characteristics. A total of 172 females evaluated citric acid-sucrose solutions with varying intensity ratios. Hedonic responses and taste intensities were measured using a 9-point scale and the generalized Labeled Magnitude Scale (gLMS), while Check-All-That-Apply (CATA) profiling was used to capture sensory, conceptual, and emotional characteristics. Clustering based on intensity-liking correlations identified three main clusters: SWEET, SOUR, and IU (inverted U-shaped). The results showed that preference heterogeneity persists in mixed systems, although the observed patterns do not simply mirror those reported in single-taste studies. Taste intensity alone did not account for preference segmentation. Instead, the clusters differed in their conceptual and emotional profiles: the SWEET cluster favored familiar, simple, sweet-dominant experiences associated with low-arousal emotions (e.g., 'secure'); the SOUR cluster linked intense sourness to novelty and high-arousal emotions (e.g., 'adventurous'); the IU cluster emphasized 'sweet-sour balance.' The sensory-concept-emotion framework suggests that preference heterogeneity in sweet-sour mixtures is shaped not only by sensory perceptions but also by cluster-specific conceptual and emotional associations, offering useful insights for personalized flavor design and market segmentation.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101408"},"PeriodicalIF":7.0,"publicationDate":"2026-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13098337/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147765249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","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 analysis of moisture migration and distribution during nut drying process based on ODT-CNN by LF-NMR. 基于ODT-CNN的LF-NMR分析坚果干燥过程中水分迁移与分布。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-11 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101402

Yang Yi, Ke Yang, Shan Zeng, Long Wang, Bing Li

{"title":"The analysis of moisture migration and distribution during nut drying process based on ODT-CNN by LF-NMR.","authors":"Yang Yi, Ke Yang, Shan Zeng, Long Wang, Bing Li","doi":"10.1016/j.crfs.2026.101402","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101402","url":null,"abstract":"Understanding moisture distribution in nuts is crucial for optimizing the drying process, a complex challenge since these internal changes are not externally visible. Low-field nuclear magnetic resonance (LF-NMR) can address this by providing both T2 relaxation signals to quantify moisture state and magnetic resonance (MR) images to visualize its distribution. However, methods that rely on a single data type are inherently limited: T2 signals provide quantitative detail but lack spatial context, while MR images provide spatial context but lack quantitative detail on water mobility. This trade-off leads to an incomplete and inaccurate assessment of the true dryness state. To overcome this issue, the One-dimension Transformer Convolutional Neural Network (ODT-CNN) is proposed, which a deep learning model designed to synergistically fuse these complementary data sources. The model features two specialized branches: a Transformer encoder captures long-range dependencies in the 1D T2 relaxation signals, while a CNN extracts hierarchical spatial features from the 2D MR images. The information from both branches is then integrated to achieve a holistic assessment. This fusion methodology achieved a state-of-the-art accuracy of 97.41%, significantly outperforming single-modality approaches. Furthermore, a water activity evaluation index based on the least squares method was proposed to assess the dryness of nuts also. This study highlights the potential of LF-NMR technology for analyzing water loss and distribution during nut drying, providing a reliable method and theoretical basis for accurately assessing nut dryness.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101402"},"PeriodicalIF":7.0,"publicationDate":"2026-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13094479/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147765177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comparative study of vision-language models for food ingredient recognition and nutrient estimation. 食品成分识别与营养成分估计的视觉语言模型比较研究。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-10 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101405

Shenglong Wang, Guorui Sheng, Hongfei Yan, Weiqing Min, Shuqiang Jiang

{"title":"A comparative study of vision-language models for food ingredient recognition and nutrient estimation.","authors":"Shenglong Wang, Guorui Sheng, Hongfei Yan, Weiqing Min, Shuqiang Jiang","doi":"10.1016/j.crfs.2026.101405","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101405","url":null,"abstract":"The accurate assessment of food composition is essential to understanding its nutritional and sensory properties. Traditional dietary assessment methods are often constrained by subjective input and low reproducibility. This study explores the use of Vision-Language Models (VLMs) for automated food composition analysis, focusing on two key tasks: food ingredient recognition and nutrient estimation. We evaluated state-of-the-art VLMs using the Nutrition5K dataset, which contains real-world food images with ingredient-level annotations. To improve model sensitivity to complex food structures, we introduce a progressive multi-view image recognition approach that enhances ingredient recognition. We also propose a prompting strategy using ingredient labels to guide nutrient estimation. Results show that while most VLMs effectively identify primary food components, challenges persist in quantifying nutrient contents, particularly for composite or visually ambiguous dishes. Our findings highlight the promise and limitations of AI-assisted food composition analysis and offer insights for future methods integrating chemical, visual, and computational perspectives.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101405"},"PeriodicalIF":7.0,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13092701/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147765153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanical, rheological, and sensory characterization of lion's mane mushroom steak. 狮子鬃毛蘑菇牛排的机械、流变学和感官特性。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-10 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101403

Skyler R St Pierre, Lucas Boyle, Thibault Vervenne, Ethan C Darwin, Marie A Goodson, Manuel Palomares, Nancy Zhang, Ellen Kuhl

{"title":"Mechanical, rheological, and sensory characterization of lion's mane mushroom steak.","authors":"Skyler R St Pierre, Lucas Boyle, Thibault Vervenne, Ethan C Darwin, Marie A Goodson, Manuel Palomares, Nancy Zhang, Ellen Kuhl","doi":"10.1016/j.crfs.2026.101403","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101403","url":null,"abstract":"Mushrooms are increasingly recognized as delicious, nutritious, and sustainable foods, with an intrinsic umami flavor and fibrous microstructure that can approximate meat-like texture. Among them, lion's mane mushroom has emerged as a promising candidate for whole-cut meat alternatives. Yet, its mechanical, rheological, and sensory properties remain largely unquantified. Here we show that a minimally processed lion's mane mushroom steak exhibits distinctive mechanical, rheological, and sensory characteristics that position it favorably among existing meat alternatives. Despite its pronounced fibrous morphology, lion's mane steak behaves predominantly as an isotropic material under both mechanical loading and rheological testing, with elastic stiffnesses of <math><mi>E</mi></math> = 33.2 kPa and <math><mi>E</mi></math> = 34.8 kPa in-plane and cross-plane. A fundamental challenge in alternative protein development is to understand how these measurable physical properties relate to human texture perception. In a complementary sensory survey, <math><mi>n</mi></math> = 21 participants ranked lion's mane steak as more fatty, fibrous, moist, and meaty than eight animal- and plant-based comparison meats. Strikingly, our perceived sensory softness correlates inversely with our experimentally measured mechanical stiffness ( <math><mi>τ</mi></math> = -0.60, p = 0.02) and rheological loss modulus ( <math><mi>τ</mi></math> = -0.56, p = 0.03). Taken together, our results demonstrate that lion's mane steak combines favorable mechanical performance with desirable sensory attributes and provide a mechanistic link between physics and taste. Our findings highlight lion's mane mushroom as a compelling whole-cut alternative protein and underscore the value of integrated mechanical-sensory characterization for rational food design.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101403"},"PeriodicalIF":7.0,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13092705/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147765199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrating human biomonitoring into food safety risk assessment: Advances, challenges, and future perspectives. 将人体生物监测纳入食品安全风险评估：进展、挑战和未来展望。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-10 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101407

Caiting Bu, Daoyuan Yang, Haixia Sui

引用次数: 0

Synthesis and antibacterial properties of magnesium-based curcumin self-assembled material. 镁基姜黄素自组装材料的合成及抗菌性能研究。

IF 7 2区农林科学

Current Research in Food Science Pub Date : 2026-04-09 eCollection Date: 2026-01-01 DOI: 10.1016/j.crfs.2026.101398

Yang Li, Fahui Xiang, Ziwen Ren, Lijuan Fu, Ling Fang, Ruimin Deng, Hang Wei, Jianwei Fu

{"title":"Synthesis and antibacterial properties of magnesium-based curcumin self-assembled material.","authors":"Yang Li, Fahui Xiang, Ziwen Ren, Lijuan Fu, Ling Fang, Ruimin Deng, Hang Wei, Jianwei Fu","doi":"10.1016/j.crfs.2026.101398","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101398","url":null,"abstract":"As a natural polyphenolic compound with excellent antioxidant and antibacterial properties, Curcumin (Cur), is an effective antimicrobial agent. However, the application of Cur remains challenging due to its poor water solubility and instability under light and heat conditions. In this study, Cur and magnesium salt was utilized to synthesize the magnesium-based Cur self-assembled material (Mg-Cur) via a solvothermal method. This material not only exhibits good solubility in the solvents of water or methanol, but also shows significant antibacterial effects against foodborne pathogens Salmonella typhi (S. typhi). With the Mg-Cur dose of 4 mg mL-1, the results of the plate count method experiment indicated that the antibacterial rate against S. typhi reached 81.8 ± 3.2%, whereas it had almost no effect on Escherichia coli (E. coli). And the results obtained from scanning electron microscopy also validate above conclusion. The reason for the antibacterial of Mg-Cur may be attributed to the disruption of bacterial cell membranes by the hydroxyl and methoxy groups of Cur release from Mg-Cur solved in water. This study offers expanded choices for Cur-based materials in terms of food-borne antimicrobial activity.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101398"},"PeriodicalIF":7.0,"publicationDate":"2026-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13098606/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147765227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0