Journal of Food Science最新文献

{"title":"Cold Plasma Treatment of Sweet Basil Seeds and Nutrient Water in Hydroponics: Impact on Growth and Quality","authors":"Sumeyye Inanoglu,&nbsp;David Specca,&nbsp;Beverly J. Tepper,&nbsp;James E. Simon,&nbsp;Mukund V. Karwe","doi":"10.1111/1750-3841.70224","DOIUrl":"https://doi.org/10.1111/1750-3841.70224","url":null,"abstract":"<p>This study investigated the combined effect of two plasma treatments during hydroponic growing of sweet basil plants. Air-based cold plasma was applied to basil seeds using a Plasmajet. Also, plasma-activated water (PAW) was produced by using a submerged gliding arc plasmatron system followed by mixing the PAW with a nutrient solution (NS) to make plasma-activated NS (PANS). Basil plants from untreated and plasma-treated seeds were grown hydroponically using NS and PANS in a greenhouse in an ebb-and-flow system. Basil plants were harvested after 21 days and analyzed for their dry tissue mass, growth parameters (plant height, number of branches and nodes, root length, and leaf index), quality (color, texture), and microbiology (total plate count). The combination of plasma treatment of seeds followed by growing the plants using PANS (treated group) resulted in higher plant height, longer root length, greater number of branches, bigger leaves, and higher zinc content in leaves in comparison to plants grown from untreated seeds and with NS (control group). Plasma treatment did not significantly affect moisture content, number of nodes, dry weight, wet weight, greenness, texture, aroma content, and sensory attributes of basil leaves. However, sensory results showed increased basil flavor, aroma, and bitterness in the tomato basil salad made with PANS-treated basil, compared to tomato basil salad made with NS-treated basil. This work revealed that the plasma treatment of the basil seeds combined with PANS could be effective to enhance the growth of sweet basil plants and increase the aroma and flavor of this culinary herb.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70224","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914207","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}

{"title":"Inhibition of Glyoxal-Induced Protein Glycation by Quercetin in a Simulated Dairy System","authors":"Jun Xu,&nbsp;Yanming Zhang,&nbsp;Zhangjie Hu,&nbsp;Zhongxu Du,&nbsp;Binghua Xie,&nbsp;Changwei Hu,&nbsp;Juan Liu,&nbsp;Qin Zhu","doi":"10.1111/1750-3841.70252","DOIUrl":"https://doi.org/10.1111/1750-3841.70252","url":null,"abstract":"<div>\u0000 \u0000 <p>Glyoxal (GO) is a representative α-dicarbonyl compound that plays a significant role as an intermediate in protein glycation. GO-induced protein glycation negatively affects the nutritional quality of dairy products. In this study, a common flavonoid quercetin (Que) was utilized to inhibit GO-induced protein glycation in a heat-treated (85°C for 2 h) dairy protein model containing whey protein isolate (WPI) (3 mg/mL) and GO (1 mM). High-performance liquid chromatography (HPLC) quantification confirmed the GO-trapping capacity of Que. Furthermore, fluorescence analysis demonstrated that Que (at concentrations of 0.1, 1, and 2 mM) significantly reduced the formation of advanced glycation end-products (AGEs). Western blot analysis revealed the generation of <i>N</i>ε-(carboxymethyl)lysine (CML), a representative of nonfluorescent AGEs induced by GO, and showed that Que inhibited CML formation. Additionally, the effects of Que on protein total sulfhydryl groups, solubility, surface hydrophobicity, tryptophan fluorescence, digestibility, and surface microstructure were evaluated. Molecular docking studies indicated that Que exhibits a higher binding affinity for β-lactoglobulin (β-LG) compared to GO. Overall, the inhibition of GO-induced glycation in WPI by Que is attributed to its GO-scavenging capacity and its ability to protect glycation sites on the protein.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Simulated Digestion on the Structure and Macrophages and Dendritic Cells Activation of Grifola frondosa Polysaccharides","authors":"Xiaoyan Chen,&nbsp;Xiong He,&nbsp;Shengwei Wang,&nbsp;Baoying Chen,&nbsp;Yanxian Feng,&nbsp;Ruili Yang,&nbsp;Chuanlun Yang,&nbsp;Jucai Xu,&nbsp;Congfa Li,&nbsp;Wu Li","doi":"10.1111/1750-3841.70244","DOIUrl":"https://doi.org/10.1111/1750-3841.70244","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The present work was analyzed the effects of simulated digestion on the structure of a multibranched polysaccharide (PM) from <i>Grifola frondosa</i>. Additionally, the activation effect of PM on macrophages and dendritic cells was compared before and after simulated digestion. The PM was composed of glucose, glucuronic acid, xylose, mannose, arabinose, and galactose in molar ratios of 81.6: 6.1: 5.4: 3.5: 2.5: 1.0, with an average molecular weight of 3.04 × 10⁴ g/mol. The PM main chain is alternately linked by →3-β-D-Glcp-1→, →3-β-D-GlcpA-1→, →6-β-D-Glcp-1→, and →3, 6)-β-D-Glcp-(1→, accompanied by multiple branched chains. PM significantly promotes macrophage proliferation, phagocytosis, and secretion of IL-6, IL-1β, and TNF-α, while reducing dendritic cell phagocytosis. During digestion, the branched chains linked with →3,4)-β-D-Xylp-(1→ and →3,4)-α-D-Manp-(1→ were mainly hydrolyzed in the gastric phase, while the glycosidic bonds and linkage sequences composing the main chain were not significantly changed. Meanwhile, the digested PM showed a slight enhancement in macrophages and dendritic cell activation. These results provide insight into the structural and immunoreactivity changes in <i>G. frondosa</i> polysaccharides after digestion and their potential role in intestinal immunity through activation of macrophages and dendritic cells.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation and Process Optimization of Longjiang Brine: ANN-GA Optimization Based on the Color and Flavor of Brined Pork","authors":"Qi Yu,&nbsp;Min Zhang,&nbsp;Dayuan Wang,&nbsp;Chung Lim Law,&nbsp;Yaping Liu","doi":"10.1111/1750-3841.70238","DOIUrl":"https://doi.org/10.1111/1750-3841.70238","url":null,"abstract":"<div>\u0000 \u0000 <p>Longjiang brine's complex composition challenges traditional empirical optimization methods. This study developed an artificial neural network coupled with multi-objective genetic algorithm (ANN-MOGA) to simultaneously optimize flavor compounds, color parameters, and brining process. Validation experiments were conducted to assess the application from the perspective of color, flavor, and taste of brined pork. The results showed that the single-objective optimization group used 2.24% dried galangal, 1.38% food caramel, and 4.22 h of brining time. After MOGA optimization, the parameters were adjusted to 2.57% dried galangal, 1.10% food caramel, and 4.41 h of brining time. The optimized brined pork exhibited significant improvements, including color score increased by 5.32%, flavor by 9.69%, taste by 4.87%, and overall acceptability by 9.10%. The results of the validation experiments indicated that the ANN-MOGA can be used as an effective tool to optimize the formulation and brining process of Longjiang brine, making it a useful tool for application in various complex brine systems.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation and Process Optimization of Longjiang Brine: ANN-GA Optimization Based on the Color and Flavor of Brined Pork","authors":"Qi Yu,&nbsp;Min Zhang,&nbsp;Dayuan Wang,&nbsp;Chung Lim Law,&nbsp;Yaping Liu","doi":"10.1111/1750-3841.70238","DOIUrl":"https://doi.org/10.1111/1750-3841.70238","url":null,"abstract":"<div>\u0000 \u0000 <p>Longjiang brine's complex composition challenges traditional empirical optimization methods. This study developed an artificial neural network coupled with multi-objective genetic algorithm (ANN-MOGA) to simultaneously optimize flavor compounds, color parameters, and brining process. Validation experiments were conducted to assess the application from the perspective of color, flavor, and taste of brined pork. The results showed that the single-objective optimization group used 2.24% dried galangal, 1.38% food caramel, and 4.22 h of brining time. After MOGA optimization, the parameters were adjusted to 2.57% dried galangal, 1.10% food caramel, and 4.41 h of brining time. The optimized brined pork exhibited significant improvements, including color score increased by 5.32%, flavor by 9.69%, taste by 4.87%, and overall acceptability by 9.10%. The results of the validation experiments indicated that the ANN-MOGA can be used as an effective tool to optimize the formulation and brining process of Longjiang brine, making it a useful tool for application in various complex brine systems.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Protocatechuic Acid-Grafted Chitosan-Based Coatings Enriched With Clove Essential Oil Microcapsules to Improve the Postharvest Quality of Cherry Tomatoes","authors":"Wenbin Jin,&nbsp;Erhu Hu,&nbsp;Jiarong Wang,&nbsp;Xiaohong Yu,&nbsp;Qingzhi Ji,&nbsp;Nan Tang","doi":"10.1111/1750-3841.70247","DOIUrl":"https://doi.org/10.1111/1750-3841.70247","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Cherry tomatoes harvested are prone to rotting and spoilage. In the present study, clove essential oil (CEO) was encapsulated with protocatechuic acid-grafted chitosan (PCA-g-CS) as wall material, and the effect of microcapsule on cherry tomatoes preservation was studied. Results showed that PCA-g-CS microcapsules loaded with CEO were successfully prepared. Compared with native chitosan microcapsules (58.87% and 41.24%), PCA-g-CS microcapsules (82.50% and 62.59%) have a higher encapsulation efficiency and loading capacity. The simulated release of PCA-g-CS microcapsules loaded with CEO in a phosphate buffer saline solution shows that this technology could control the sustained release of CEO. Among all of the cherry tomatoes’ preservation groups, the cherry tomatoes treated with the PCA-g-CS microcapsules coating solution exhibited the lowest weight loss and respiration rate, the highest firmness, highest antimicrobial activities than other treatment groups, effectively extending the shelf life of cherry tomatoes. Therefore, PCA-g-CS microcapsules coating solution is the most effective coating for controlling undesirable microbial, extending shelf life and improving physicochemical and sensory alterations of cherry tomatoes.</p>\u0000 \u0000 <p><b>Practical Application</b>: Microcapsules created with protocatechuic acid-grafted chitosan can significantly enhance the encapsulation efficiency of essential oils and their antimicrobial efficacy. In practical applications, this approach can notably extend the shelf life of cherry tomatoes and other fruits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery","authors":"Tahra ElObeid,&nbsp;Burcu Tuzun,&nbsp;Ayşe Apaydin,&nbsp;Ezgi Tekneci,&nbsp;Ibrahim Palabiyik,&nbsp;Omer Said Toker,&nbsp;Nevzat Konar,&nbsp;Ilyas Atalar","doi":"10.1111/1750-3841.70262","DOIUrl":"https://doi.org/10.1111/1750-3841.70262","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Red beet (RB) is a key component in the natural colorant market. Various efficiency challenges, arising from process waste, affect their production. Disposal of these wastes elevates production costs and poses environmental risks. Innovative approaches have been explored to repurpose process waste to align with the circular economy. A rising trend in food technology is substituting corn syrup with clarified fruit juices or concentrates. This study aims to develop an alternative to glucose syrup from fluid waste (red beet liquid waste; RBLW) (∼12.0°Bx), which is released after pigment extraction from RB (<i>Beta vulgaris</i> L.), and to determine its potential application in gummy formulations. This study examined the clarification and decolorization of samples using ion exchange and adsorbent resins at varying flow rates, followed by evaporation. Composition and visual properties were analyzed. Under optimal conditions, the clarified and decolorized residue (clarified and decolorized red beet liquid waste [CD-RBLW]) showed a high T625 value (77.3%) and was incorporated in gummy formulations. A Custom Mixture Design (<i>n</i> = 14) tested CD-RBLW, glucose syrup, and gelatin as independent variables. In addition, gummy samples were stored under accelerated shelf-life conditions (25°C/70% relative humidity [RH]) for 8 weeks, and changes in hardness, color difference (∆<i>E</i>), moisture content, and water activity values were monitored. After processing, RBLW demonstrated functionality comparable to glucose syrup in gummy formulations.</p>\u0000 \u0000 <p><b>Practical Application</b>: This research shows that liquid waste from RB processing can be turned into a sustainable alternative to glucose syrup, especially for making gummy candies. Clarifying and decolorizing waste makes it food-grade, cuts costs and impact, and supports a circular economy.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70262","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914627","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}

{"title":"Extraction Processes, Bioaccessibility, Antioxidant Capacity, and Potential Prebiotic Effect of Co-Product Extracts From Fruits of the Spondias Genus","authors":"Ivania Samara dos Santos Silva Morais,&nbsp;Lucas Monteiro Bezerra Pinheiro,&nbsp;Fernanda Pereira Santos,&nbsp;Marcos dos Santos Lima,&nbsp;Karina Maria Olbrich dos Santos,&nbsp;Carolina Lima Cavalcanti de Albuquerque,&nbsp;Haissa Roberta Cardarelli","doi":"10.1111/1750-3841.70260","DOIUrl":"https://doi.org/10.1111/1750-3841.70260","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study evaluated which extraction methods among agitation (ethanol and water, 60 min), ultrasonic bath–assisted (ethanol and water, 15 min), and supercritical fluid extraction (CO₂ and ethanol, 40°C, 15 Mpa) would be superior for producing co-product extracts from seriguela (<i>Spondias purpurea</i>), caja (<i>Spondias mombin</i>), and umbu-caja (<i>Spondias</i> spp.). The bioaccessibility of phenolic compounds and potential prebiotic effects were also investigated. The in vitro prebiotic effect of the extracts was tested using <i>Lactobacillus acidophilus</i> (La-3), <i>Bifidobacterium animalis</i> subsp. lactis (BB-12), and <i>Lactiplantibacillus plantarum</i> (CNPC004) through cell viability and pH monitoring over 48 h, along with their prebiotic score against an enteric mixture (<i>Escherichia coli</i>). Ultrasonic bath–assisted extraction achieved the highest antioxidant capacity and total phenolic content across all extracts; in contrast, supercritical fluid extraction exhibited the lowest results, primarily for the seriguela extract (32.09 ± 0.89 mg GAE/100 g). Although the bioaccessibility of total phenolics and antioxidant capacity decreases after in vitro digestion, some individual phenolics exhibited high bioaccessibility levels, such as epicatechin gallate (135.5%) in caja extract and 125.3% in seriguela; catechin (106.6%) in seriguela; and gallic acid (108.5%) in umbu-caja. All extracts positively influenced probiotic viability, with a 2-log CFU/mL growth in all strains by the end of incubation. Seriguela extract showed the best results, with a final pH of 3.57 and higher cell counts, particularly for CNPC004 (9 log CFU/mL), and the highest prebiotic score among the co-products. These findings indicate that ultrasound-assisted extraction effectively captures phenolic compounds from <i>Spondias</i> co-products, suggesting promising biological applications due to the bioaccessibility and prebiotic activity of the phenolic compounds.</p>\u0000 \u0000 <p><b>Practical Application</b>: Extracts from <i>Spondias</i> fruit co-products offer innovative applications, combining antioxidant properties with potential prebiotic effects. These extracts can be utilized as functional ingredients in food products and nutraceuticals, highlighting their value in promoting health and well-being.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70260","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914138","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}

{"title":"Utilization of Safflower Oil Byproducts: Phenylpropanoid Amides of 5-Hydroxytryptamine (PAHA)-Enriched Extract as a Solution for Antioxidant and Inflammatory Pathway Modulation","authors":"Jiawei Wan,&nbsp;Lijie Wang,&nbsp;Tingyang Ai,&nbsp;Cong Yin,&nbsp;Jingjing Li,&nbsp;Gang Li,&nbsp;Hongzao He,&nbsp;Rui Qin,&nbsp;Jiao Liu,&nbsp;Hong Liu","doi":"10.1111/1750-3841.70237","DOIUrl":"https://doi.org/10.1111/1750-3841.70237","url":null,"abstract":"<div>\u0000 \u0000 <p>Safflower seed oil is one of the eight major oil resources worldwide, generating substantial byproducts after oil extraction each year. Efficient recycling and utilization of these byproducts are critical for sustainability. This study explored the potential use of safflower seed coating by isolating bioactive compounds and evaluating their functionality. Extraction methods to isolate phenylpropanoid amides of 5-hydroxytryptamine (PAHA), specifically coumaroyl-5-hydroxytryptamine (CS) and feruloyl-5-hydroxytryptamine (FS), were first optimized and the results demonstrated that PAHA was highly presented in the safflower seed coating. The bioactivity was systematically evaluated, showing that the extract exhibited substantial antioxidant capacity. In vitro anti-inflammatory assays demonstrated that the PAHA-enriched extract had remarked inhibitive capability on of bovine serum albumin denaturation, erythrocyte membrane lysis, and lipoxygenase (LOX) activity. In an IPEC-J2 cell model, PAHA compounds significantly attenuated <i>E. coli</i>-induced inflammatory responses, resulting in reduced expression of genes of proinflammatory markers IL-1α, IL-6, TNF-α, and COX-2. Further analysis of molecular docking suggesting strong binding affinities between the two independent PAHA components (CS and FS) and the key inflammatory enzymes COX-2 and 5-LOX. The current study revealed the excellent bioactivity of PAHA-enriched extract from safflower seed coating, which could be utilized in the future as a naturally derived dual COX/LOX inhibitor as food preservatives or in functional food.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Protocatechuic Acid-Grafted Chitosan-Based Coatings Enriched With Clove Essential Oil Microcapsules to Improve the Postharvest Quality of Cherry Tomatoes","authors":"Wenbin Jin,&nbsp;Erhu Hu,&nbsp;Jiarong Wang,&nbsp;Xiaohong Yu,&nbsp;Qingzhi Ji,&nbsp;Nan Tang","doi":"10.1111/1750-3841.70247","DOIUrl":"https://doi.org/10.1111/1750-3841.70247","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Cherry tomatoes harvested are prone to rotting and spoilage. In the present study, clove essential oil (CEO) was encapsulated with protocatechuic acid-grafted chitosan (PCA-g-CS) as wall material, and the effect of microcapsule on cherry tomatoes preservation was studied. Results showed that PCA-g-CS microcapsules loaded with CEO were successfully prepared. Compared with native chitosan microcapsules (58.87% and 41.24%), PCA-g-CS microcapsules (82.50% and 62.59%) have a higher encapsulation efficiency and loading capacity. The simulated release of PCA-g-CS microcapsules loaded with CEO in a phosphate buffer saline solution shows that this technology could control the sustained release of CEO. Among all of the cherry tomatoes’ preservation groups, the cherry tomatoes treated with the PCA-g-CS microcapsules coating solution exhibited the lowest weight loss and respiration rate, the highest firmness, highest antimicrobial activities than other treatment groups, effectively extending the shelf life of cherry tomatoes. Therefore, PCA-g-CS microcapsules coating solution is the most effective coating for controlling undesirable microbial, extending shelf life and improving physicochemical and sensory alterations of cherry tomatoes.</p>\u0000 \u0000 <p><b>Practical Application</b>: Microcapsules created with protocatechuic acid-grafted chitosan can significantly enhance the encapsulation efficiency of essential oils and their antimicrobial efficacy. In practical applications, this approach can notably extend the shelf life of cherry tomatoes and other fruits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}