Food Science and Technology International最新文献_第6页

Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave. 双重物理改性对谷蛋白和乳清蛋白结构和功能特性的影响：超声波和微波

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-06-21 DOI: 10.1177/10820132231182099

Sayeh Mastani, Fereshte Bahmanyar, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini

{"title":"Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave.","authors":"Sayeh Mastani, Fereshte Bahmanyar, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini","doi":"10.1177/10820132231182099","DOIUrl":"10.1177/10820132231182099","url":null,"abstract":"In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9674124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of ultrasound processing on rheological properties and color of green food products. 超声波处理对绿色食品流变特性和颜色的影响

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-05-22 DOI: 10.1177/10820132231176872

Manolya Eser Oner

{"title":"Effect of ultrasound processing on rheological properties and color of green food products.","authors":"Manolya Eser Oner","doi":"10.1177/10820132231176872","DOIUrl":"10.1177/10820132231176872","url":null,"abstract":"Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R2 values >0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing samples with no treatment at 5 °C, 15 °C, and 25 °C, respectively. At the shear rate of 0.1/s, viscosity of 2 min US-treated avocado dressing increased significantly from 19.1 to 55.5 Pa.s at 5 °C, 13.08 to 36.78 Pa.s at 15 °C, and 14.55 to 26.75 Pa.s at 25 °C. Flow instability occurred in green juice after reaching shear rate of 300/s due to narrow gap in concentric cylinder; however, constant viscosity between 10 and 300/s indicated that the sample was Newtonian. Increasing temperature from 5 °C to 25 °C decreased viscosity of US-treated green juice from 2.55 to 1.50 mPa.s at the shear rate of 100/s. Color of both samples did not change after US processing, but lightness increased in green juice which denoted lighter color compared to the sample without treatment. There was no difference in pH and total soluble solids of samples. Results represent that US technology may be a good alternative in producing green liquid foods with acceptable rheological properties and color.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9558356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy. 发酵的未成熟番茄酱--开发创新型沙拉酱，为循环经济做出贡献。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2022-12-13 DOI: 10.1177/10820132221144482

Sara Simões, Rafaela Santos, Isabel Sousa, Catarina Prista, Anabela Raymundo

{"title":"Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy.","authors":"Sara Simões, Rafaela Santos, Isabel Sousa, Catarina Prista, Anabela Raymundo","doi":"10.1177/10820132221144482","DOIUrl":"10.1177/10820132221144482","url":null,"abstract":"As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers' panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10337275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring differences in the physicochemical and nutritional properties of mango flours and starches. 探索芒果粉和淀粉的理化和营养特性差异。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-10 DOI: 10.1177/10820132241259055

Nathalia Aparecida Barbosa Lossolli, Magali Leonel, Sarita Leonel, Maiqui Izidoro, Hebert Teixeira Cândido, Jaciene Lopes de Jesus Assis, Luciana Alves de Oliveira

{"title":"Exploring differences in the physicochemical and nutritional properties of mango flours and starches.","authors":"Nathalia Aparecida Barbosa Lossolli, Magali Leonel, Sarita Leonel, Maiqui Izidoro, Hebert Teixeira Cândido, Jaciene Lopes de Jesus Assis, Luciana Alves de Oliveira","doi":"10.1177/10820132241259055","DOIUrl":"https://doi.org/10.1177/10820132241259055","url":null,"abstract":"Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141295894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads. 根据面团和面包的理化和视觉特征评估小麦啤酒糟在馒头制作中的适用性。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-06 DOI: 10.1177/10820132241260453

Yuqi Zhang, Xueyan Wei, Jiao Bao, Kang Xu, Xiaoyan Chen, Mengmeng Guo

{"title":"Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads.","authors":"Yuqi Zhang, Xueyan Wei, Jiao Bao, Kang Xu, Xiaoyan Chen, Mengmeng Guo","doi":"10.1177/10820132241260453","DOIUrl":"https://doi.org/10.1177/10820132241260453","url":null,"abstract":"Brewer's spent grain (BSG), one of the main byproducts of brewing, has been widely used in the food industry due to its high nutritional components of dietary fiber, proteins, polysaccharides, and polyphenols. This study investigated the influence of wheat brewer's spent grain (WBSG) on the physicochemical properties of dough and steamed bread-making performance. The incorporation of WBSG in wheat flour significantly increased water absorption, development time, and degree of softening while decreasing the stability time of blending dough. Excessive WBSG up to 20% restricted the dough formation. WBSG contributed to the remarkable increase of pasting viscosities, pasting temperature, and immobilized water proportion in doughs. For all doughs, storage moduli (G') were higher than viscous moduli (G″). WBSG addition resulted in higher moduli values and the formation of highly networked gluten structure, finally leading to the lower specific volume, spread ratio, and elasticity of bread. Lightness (L*) of bread decreased with increasing WBSG while redness (a*) and total color difference (ΔE) augmented. Low WBSG addition (≤5%) could endow steamed bread with the appearance of a chocolate-like color and pleasant malt flavor, which is acceptable for most consumers. Nevertheless, the improvement of nutritional and functional characteristics of steamed bread incorporated with WBSG should be more focused in the future.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141283410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork. 添加黑蒜对猪肉手抓牛肉质量指标的影响。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-05 DOI: 10.1177/10820132241257280

Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida, Janiele Ferreira da Silva, Camila Sampaio Mangolim, Solange de Sousa, Leonardo Augusto Fonseca Pascoal

{"title":"Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork.","authors":"Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida, Janiele Ferreira da Silva, Camila Sampaio Mangolim, Solange de Sousa, Leonardo Augusto Fonseca Pascoal","doi":"10.1177/10820132241257280","DOIUrl":"https://doi.org/10.1177/10820132241257280","url":null,"abstract":"The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141261431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate. 肉桂醛和山梨酸钾对苹果酱中鼠伤寒沙门氏菌和金黄色葡萄球菌的协同抑制作用。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-01 Epub Date: 2023-03-27 DOI: 10.1177/10820132231165541

Andreia Farias Pereira Batista, Daliah Alves Coelho Trevisan, Adriele Rodrigues Dos Santos, Alex Fiori Silva, Paula Aline Zanetti Campanerut-Sá, Benício Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton Mikcha

{"title":"Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate.","authors":"Andreia Farias Pereira Batista, Daliah Alves Coelho Trevisan, Adriele Rodrigues Dos Santos, Alex Fiori Silva, Paula Aline Zanetti Campanerut-Sá, Benício Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton Mikcha","doi":"10.1177/10820132231165541","DOIUrl":"10.1177/10820132231165541","url":null,"abstract":"The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Salmonella Typhimurium and Staphylococcus aureus in vitro and in apple jam. Antimicrobial activity in vitro was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against S. Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against S. aureus. The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting S. Typhimurium growth after 12 h and S. aureus after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable S. Typhimurium or S. aureus cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9246976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Properties of insect protein concentrate and potential application in seasoned rice noodles. 昆虫浓缩蛋白的特性及在调味米粉中的潜在应用。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-01 Epub Date: 2022-12-13 DOI: 10.1177/10820132221144481

Chutima Thongkaew, Jittra Singthong, Sukanya Klangsinsirikul

{"title":"Properties of insect protein concentrate and potential application in seasoned rice noodles.","authors":"Chutima Thongkaew, Jittra Singthong, Sukanya Klangsinsirikul","doi":"10.1177/10820132221144481","DOIUrl":"10.1177/10820132221144481","url":null,"abstract":"In this study, we extracted proteins from four edible insect species (Acheta domesticus, Gryllus bimaculatus, Holotrichea sp., and Gryllotalpa orientalis), then evaluated their chemical and functional properties and used the extracts to prepare seasoned rice noodles. The four insect species contained 67-69% moisture, 13-18% protein, 6-10% fat, and 4-5% ash. The insect protein concentrate (IPC) contained 73-77% protein, and had high water solubility and emulsion stability (80-88%), moderate emulsion ability (56-65%), but low water- and oil-holding capacity (19% and 8-9%, respectively). The distinctive amino acid components in the IPC were glutamic acid and aspartic acid. In order to improve the nutritional and textural qualities of seasoned rice noodles, the IPC was added at rates of 0, 2, 4, 6, 8, and 10% by weight of rice flour. The results showed that the cooking weight was not significantly different from plain rice noodles; however, the 8% IPC fortified rice noodles had the highest tensile strength, whereas the lightness, yellowness, and redness decreased with an increase in insect protein content. This study demonstrates success in using 2-8% of IPC in rice noodles as a stabilizing or thickening agent.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10337276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phytochemical screening and antibacterial assessment of two macroalgae Ulva papenfussi and Ulva nematoidea (Chlorophyta) against the bacterium Vibrio parahaemolyticus. 针对副溶血性弧菌的两种大型藻类（叶绿藻）莼菜（Ulva papenfussi）和石莼（Ulva nematoidea）的植物化学筛选和抗菌评估

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-06-01 Epub Date: 2023-03-27 DOI: 10.1177/10820132231165540

Jessie Vargas Cárdenas, Jorge Chávez Pérez, Nancy Martínez Ordinola, Ivan Soto Rodríguez, Luis Otavio Brito, Silvio Ricardo Maurano Peixoto, Alfredo Olivera Galvez

{"title":"Phytochemical screening and antibacterial assessment of two macroalgae Ulva papenfussi and Ulva nematoidea (Chlorophyta) against the bacterium Vibrio parahaemolyticus.","authors":"Jessie Vargas Cárdenas, Jorge Chávez Pérez, Nancy Martínez Ordinola, Ivan Soto Rodríguez, Luis Otavio Brito, Silvio Ricardo Maurano Peixoto, Alfredo Olivera Galvez","doi":"10.1177/10820132231165540","DOIUrl":"10.1177/10820132231165540","url":null,"abstract":"This study was conducted to determine whether the macroalgae Ulva papenfussi and Ulva nematoidea could be alternatives for preventing Litopenaeus vannamei vibriosis caused by the bacterium Vibrio parahaemolyticus. Phytochemical screening was performed on methanolic extracts to qualitatively determine the main groups of bioactive compounds, previous to an in vitro antibacterial test against V. parahaemolitycus. Phenols, polyphenols, flavonoids, and the high presence of carbohydrates were found in both macroalgae. U. papenfussi showed more presence of lipids and alkaloids than U. nematoidea. Macroalgae extracts prepared (v:v) with a 1:1 methanol: dichloromethane solvent was used for the in vitro test using the disc diffusion method (MDD). Filter paper discs impregnated with 1.0, 1.5, 2.0, 3.0, and 4.0 mg of the extracts showed antibacterial activity against V. Parahaemolitycus in a dose-dependent manner in both macroalgae. The inhibition zone varied significantly (p < 0.05) from 8.33 ± 0.12 to 11.41 ± 0.73 mm for 1 to 3 mg of extract levels, respectively. In conclusion, both macroalgae have antibacterial activity in their crude extracts against this bacteria. It is suggested to evaluate it as a feed additive for L. vannamei. This study is the first report on a phytochemical screening and antibacterial activity of these macroalgae against V. parahaemolyticus.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9561646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhanced H₂S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage. 在金针菇冷藏期间，通过促进多种抗氧化保护系统，增强 H2S 的生物生成，并在采后应用 H2S 可延缓衰老的发展。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-01 Epub Date: 2023-06-13 DOI: 10.1177/10820132221133144

Mahtab Moradi Digehsara, Rahim Naghshiband Hassani, Nasser Mahna, Silvana Nicola

{"title":"Enhanced H2S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage.","authors":"Mahtab Moradi Digehsara, Rahim Naghshiband Hassani, Nasser Mahna, Silvana Nicola","doi":"10.1177/10820132221133144","DOIUrl":"10.1177/10820132221133144","url":null,"abstract":"Rapid postharvest quality deterioration of button mushroom as fruit body surface browning brings about senescence development and limits its distribution potential and postharvest storage. In this investigation, 0.5 mM of NaHS as the optimum concentration for H2S fumigation was applied to retain the quality of Agaricus bisporus mushrooms concerning some qualitative and biochemical attributes evaluation throughout 15 storage-day at 4 °C and 80-90% relative humidity. In H2S fumigated mushrooms, pileus browning index, weight loss and softening decreased, concomitant with higher cell membrane stability as revealed by subsidiary electrolyte leakage, malondialdehyde (MDA) and H2O2 contents compared to the control during the cold storage period. H2S fumigation boosted total phenolics, as presented by the enhanced phenylalanine ammonia-lyase (PAL) activity and total antioxidant scavenging activity, while polyphenol oxidase (PPO) activity diminished. Moreover, in H2S fumigated mushrooms not only peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR) and glutathione peroxidase (GPx) activities but also ascorbic acid and glutathione (GSH) contents increased, even though glutathione (GSSG) content declined. The raised endogenous H2S level prompted by greater cystathionine ß-synthase (CBS), cystathionine ?-lyase (CSE), cysteine synthase (CS), L-cysteine desulfhydrases (LCD) and D-cysteine desulfhydrases (DCD) enzymes activities until 10d in fumigated mushrooms. In general, the increase in endogenous H2S biogenesis promoted by H2S fumigation in button mushrooms resulted in retarding senescence development, maintaining redox balance by boosting multiple enzymatic and non-enzymatic antioxidants defense parameters.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9982965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0