Food and Bioprocess Technology最新文献_第8页

Physicochemical Properties of Spray-Dried Microcapsules Prepared with Gamma Oryzanol Pre-encapsulated in Zein Nanoparticles and Maltodextrin as a Drying Agent

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-26 DOI: 10.1007/s11947-024-03667-8

Ubonphan Rodsuwan, Savitri Vatanyoopaisarn, Benjawan Thumthanaruk, Krittiya Thisayakorn, Dudsadee Uttapap, Qixin Zhong, Vilai Rungsardthong

{"title":"Physicochemical Properties of Spray-Dried Microcapsules Prepared with Gamma Oryzanol Pre-encapsulated in Zein Nanoparticles and Maltodextrin as a Drying Agent","authors":"Ubonphan Rodsuwan, Savitri Vatanyoopaisarn, Benjawan Thumthanaruk, Krittiya Thisayakorn, Dudsadee Uttapap, Qixin Zhong, Vilai Rungsardthong","doi":"10.1007/s11947-024-03667-8","DOIUrl":"10.1007/s11947-024-03667-8","url":null,"abstract":"<div><p>Gamma oryzanol (GO) is a bioactive compound found naturally in rice bran oil and is known for its antioxidant properties. However, GO is sensitive to environmental stresses such as light, oxygen, and temperature. Encapsulation is employed to enhance the stability and dispersibility of the GO. The present work was aimed at producing and characterizing spray-dried microcapsules of GO facilitated by pre-encapsulation in zein nanoparticles and maltodextrin (MD) as a drying agent. Pre-encapsulation of GO was conducted by liquid–liquid dispersion at the highest homogenization speed of 15,000 rpm, leading to GO-loaded zein nanoparticles (GOZNs) with a <i>Z</i>-average diameter of 234 nm. The effects of MD concentration (0, 50, 100, and 150% mass of zein) and inlet air temperature (120, 140, and 160 °C) on physicochemical properties of the spray-dried powders were investigated. The highest retention of 84.97 ± 2.39% was observed at a zein to MD to GO mass ratio of 1:0.5:0.3 and an inlet air temperature of 160 °C. Increments in both inlet air temperature and MD concentration reduced the hygroscopicity of spray-dried powders, while the addition of MD significantly improved the solubility of spray-dried powders. The primary spray-dried particles exhibited irregular shapes, varied dimensions, surface shrinkages, dents, and absence of cracks. The retention of GO in spray-dried powders was 87.06 ± 0.42% and 77.89 ± 0.81% after storage at 4 °C for 6 and 12 months, respectively, which was significantly higher than 59.14 ± 1.37% and 37.71 ± 0.72% for pristine GO. The improved storage stability of GO and improved powder solubility may allow future applications in the food and beverage industries.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3585 - 3598"},"PeriodicalIF":5.3,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602177","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}

引用次数: 0

Pulsed Light and Retort Processing of Coconut Inflorescence Sap (neera): Process Optimization and Storage Stability

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-26 DOI: 10.1007/s11947-024-03672-x

Surya Rajan, Sudheer Kundukulanagara Pulissery, Sankalpa Kallahalli Boregowda, Lakshmi E. Jayachandran, Abhishek S

{"title":"Pulsed Light and Retort Processing of Coconut Inflorescence Sap (neera): Process Optimization and Storage Stability","authors":"Surya Rajan, Sudheer Kundukulanagara Pulissery, Sankalpa Kallahalli Boregowda, Lakshmi E. Jayachandran, Abhishek S","doi":"10.1007/s11947-024-03672-x","DOIUrl":"10.1007/s11947-024-03672-x","url":null,"abstract":"<div><p>The coconut inflorescence sap, also known as coconut neera, is a low glycemic index beverage, susceptible to rapid fermentation from the time of its extraction. Coconut neera was subjected to pulsed light (PL) processing at different treatment conditions, viz., number of pulses (50, 100, 150), sample-source distance (4, 7, 10 cm), and sample depth (5, 10, 15 mm). The retort processing (RP) of coconut neera was conducted at different combinations of temperature–time (70–90 °C; 15–25 min). The PL processed coconut neera exhibited less impact on the physicochemical and bioactive compounds, while significant ascorbic acid losses (up to 28%) were observed at intense treatment conditions. On the other hand, the RP samples showed significant colour degradation (<i>E</i><sup><i>*</i></sup> > 3.0) and loss of ascorbic acid (up to 64%). The PL processing effectively reduced the microbial load (total bacterial count, yeast, and mould count) by up to 6 log cycles as against 8 log cycle reduction in case of RP samples. The optimized process condition for PL processing was 150 pulses/5 mm sample thickness/7 cm sample-source distance, while the corresponding condition for RP was found to be 82 °C/19 min. The optimally processed RP (retort pouch) samples had a shelf life of 25 days, while that of PL (PET bottles) treated samples was limited to 20 days, under refrigerated storage conditions. The outcomes from this study demonstrate the efficacy of PL in attaining microbially stable, superior-quality coconut neera with the potential for enhanced shelf life.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3566 - 3584"},"PeriodicalIF":5.3,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602176","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}

引用次数: 0

Development and Characterization of Antimicrobial Nisin/MMT K10/AgNPs Nanocomposite Coatings on Oxygen Plasma Surface-Modified Polypropylene for Food Packaging Applications

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-25 DOI: 10.1007/s11947-024-03683-8

Vishnuvarthanan Mayakrishnan, Raja Venkatesan, Asha Anish Madhavan

{"title":"Development and Characterization of Antimicrobial Nisin/MMT K10/AgNPs Nanocomposite Coatings on Oxygen Plasma Surface-Modified Polypropylene for Food Packaging Applications","authors":"Vishnuvarthanan Mayakrishnan, Raja Venkatesan, Asha Anish Madhavan","doi":"10.1007/s11947-024-03683-8","DOIUrl":"10.1007/s11947-024-03683-8","url":null,"abstract":"<div><p>In this study, the antimicrobial nisin nanocomposites were prepared by the addition of silver nanoparticles along with varying concentrations of montmorillonite K10 nanoclay into nisin. These nanocomposites were coated on the oxygen plasma surface-modified polypropylene (PP). The coated film was characterized by various techniques, and the novelty of this research work lies in the use of nisin, AgNPs, and MMT K10 which led to positive effects on various properties in food packaging applications. The thickness of the nisin-based coated nanocomposites was calculated by scanning electron microscopy. The functional groups and dispersion of nano clays in the preparation of nisin-based bio nanocomposites were analysed via Fourier transform infrared spectroscopy and X-ray diffraction spectroscopy. Contact angle analysis was used to determine whether the wettability of the coated samples increased due to the addition of AgNPs. The surface colour and opacity were found to be enhanced after the inclusion of MMT K10 and AgNPs. Nisin with 5 wt% MMT K10 nano clay and AgNPs coating provided promising barrier properties such as a low oxygen transmission rate of 369.65 cc/m<sup>2</sup>.day.atm and a low water vapour transmission rate of 1.72 g/m<sup>2</sup>.day. Additionally, the same concentration had the best tensile strength (13.14 MPa) and coating adhesion strength (8.1 N/cm) which were better than those of the other various concentrations. The antimicrobial properties of nisin nanocomposite-coated PP were evaluated against Gram-positive (<i>Staphylococcus aureus</i>) and Gram-negative (<i>Escherichia coli</i>) microorganisms. The nano migration of AgNPs from the coating was calculated by inductively coupled plasma‒mass spectrometry, and it was under the limit stated by European regulations. This high-performance nisin/MMT K10/AgNPs-coated PP film has potential practical applications in active food packaging.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3553 - 3565"},"PeriodicalIF":5.3,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602374","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}

引用次数: 0

Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-23 DOI: 10.1007/s11947-024-03680-x

Nurul Afdhaliah, Andriati Ningrum, Arima Diah Setiowati

{"title":"Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty","authors":"Nurul Afdhaliah, Andriati Ningrum, Arima Diah Setiowati","doi":"10.1007/s11947-024-03680-x","DOIUrl":"10.1007/s11947-024-03680-x","url":null,"abstract":"<div><p>Gelled emulsions are gaining attention as substitutes and replacers for animal fats in food products. In this study, Emulsion Gel (EG) containing 30% (RPO-EG30), 40% (RPO-EG40), and 50% (RPO-EG50) of red palm oil (RPO) stabilized with <i>Arthosphira platensis</i> protein concentrate (APC)-Carrageenan were used to replace animal fat in beef patties. The physical characteristics of RPO-EG and the physicochemical properties of the beef patties (BP) were evaluated. RPO-EG with different oil fractions showed significantly different values for hardness and pH, but not for water holding capacity. The highest value for hardness was 9.5 N obtained by RPO-EG50. RPO-EG had a significant influence (P < 0.05) on emulsion stability, cooking properties, moisture, ash, fat, protein, carbohydrates (by differences), total calories, β-carotene, peroxide value, texture, and color of BP. BP formulated RPO-EG (BPEG) had good emulsion stability. The control treatment experienced higher cooking loss and shrinkage compared to BPEG. BPEG had a better ability to retain fat and water during grilling. Grilled BPEG30, BPEG40, and BPEG50 contained β-carotene, peroxide value, and hardness ranging from 69.68–129.77 ppm, 1.55–5.96 mEqO2/kg, 119.85–96.56 N, respectively. BPEG30 was able to preserve its β-carotene during grilling. On the other hand, BPEG40 and BPEG50 underwent β-carotene degradation during grilling. Scanning electron microscope results showed that replacing beef fat using RPO-EG highly influenced the microstructure of the BP, which affected its texture. Overall, the results showed that RPO-EG stabilized by APC-Carrageenan was able to replace animal fat in beef patty and improve its nutritional status.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3538 - 3552"},"PeriodicalIF":5.3,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602393","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}

引用次数: 0

Application and Evaluation of Precision in Food Ink Pattern Printing Utilizing Image-Guided Non-Planar Slicing Technology

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-19 DOI: 10.1007/s11947-024-03681-w

Haiying Cui, Congrui Hu, Tariq Aziz, Thamer H. Albekairi, Abdulrahman Alshammari, Lin Lin

{"title":"Application and Evaluation of Precision in Food Ink Pattern Printing Utilizing Image-Guided Non-Planar Slicing Technology","authors":"Haiying Cui, Congrui Hu, Tariq Aziz, Thamer H. Albekairi, Abdulrahman Alshammari, Lin Lin","doi":"10.1007/s11947-024-03681-w","DOIUrl":"10.1007/s11947-024-03681-w","url":null,"abstract":"<div><p>The implementation of robotic arms utilizing non-planar slicing technology for the extrusion and printing of starch-based ink streamlines the workflow for operators without specialized expertise in slicing methodologies. However, the model design stage often requires manual positioning of pattern points, which can result in similarity issues in the printed products, particularly for irregular patterns. Addressing this challenge necessitates designing printing patterns without requiring extensive professional skills. To overcome this obstacle, our approach uses image calibration to assist in pattern design. Accurate trajectory mapping between the intended design and the actual pattern was achieved by transforming the image coordinate system into the manipulator coordinate system. This “hand-eye collaboration” in pattern design and printing offers a novel solution for food additive manufacturing patterns and shaping design. The visual equipment was developed, and its calibration accuracy was optimized. On this basis, sub-pixel techniques were employed to swiftly extract the position and shape information of the pattern, facilitating rapid pattern recording. We analyzed the rheological characteristics of various ink systems and investigated the impact of different mechanical arm speeds on product printing. We used the shape context matching method to verify that, compared with manual calibration, image calibration improved the similarity of the printed products by 1.81 to 6.29%. Additionally, we demonstrated the effectiveness of image extraction and calibration by successfully printing several different types of patterns.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3504 - 3520"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602342","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}

引用次数: 0

Selected Medium-Chain Dicarboxylic Acid Combinations: Improving the Shelf Life and Quality of Beef During Chilled Storage

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-19 DOI: 10.1007/s11947-024-03679-4

Zhengrui Liao, Thaigarajan Parumasivam, Xiaotong Zhu, Thuan-Chew Tan

{"title":"Selected Medium-Chain Dicarboxylic Acid Combinations: Improving the Shelf Life and Quality of Beef During Chilled Storage","authors":"Zhengrui Liao, Thaigarajan Parumasivam, Xiaotong Zhu, Thuan-Chew Tan","doi":"10.1007/s11947-024-03679-4","DOIUrl":"10.1007/s11947-024-03679-4","url":null,"abstract":"<div><p>Using a single preservative can limit the effectiveness of preservation, increase the risk of microbial resistance, and negatively impact food quality. A combination of preservatives can help address these limitations more effectively. Combining two preservatives may lead to a synergistic effect, hence boasting their antimicrobial activities compared to using them individually. Three medium-chain dicarboxylic acids (MCDAs), azelaic acid (AZA), succinic acid (SUA), and glutaric acid (GLA), with demonstrated antimicrobial activity, were selected for this investigation to assess the effect of their combination on the microbiological, physicochemical, and shelf-life characteristics of beef products preserved at 4 °C. These MCDAs demonstrated strong synergy in two-by-two combinations in the checkerboard assay. In antioxidant experiments, these MCDAs displayed minimal antioxidant activity, nevertheless. The best bacteriostatic and antioxidant combination ratios, GLA-AZA (2:1), GLA-SUA (1:1), and AZA-SUA (2:1), were determined by combining data from checkerboard and antioxidant synergistic assays for sliced and minced beef preservation studies. These combinations demonstrated synergistic effects on freshness, particularly AZA-SUA (2:1), in the chilled sliced beef model by preserving the colour and pH of the sliced beef while lowering the total volatile basic nitrogen, microbiological counts, and weight loss. These combinations’ efficaciousness in preventing microbial growth of sliced beef attests to their synergistic bacterial inhibition effects in the checkerboard assay. In addition, the freshness of the minced beef was likewise maintained by these combinations, particularly at a concentration of 1456 µg/g. The results suggested the potential for developing these MCDA combinations as preservatives for chilled beef storage.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3521 - 3537"},"PeriodicalIF":5.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602343","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}

引用次数: 0

A Chitosan-Based Dual-Functional Packaging Film Integrated Carbon Dots with Enhanced pH Sensing Ability for Fish Freshness Monitoring and Maintenance

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-18 DOI: 10.1007/s11947-024-03664-x

Shirui Hu, Wu Feng, Hongcheng Jiang, Jiaping Chen

{"title":"A Chitosan-Based Dual-Functional Packaging Film Integrated Carbon Dots with Enhanced pH Sensing Ability for Fish Freshness Monitoring and Maintenance","authors":"Shirui Hu, Wu Feng, Hongcheng Jiang, Jiaping Chen","doi":"10.1007/s11947-024-03664-x","DOIUrl":"10.1007/s11947-024-03664-x","url":null,"abstract":"<div><p>Research into novel functional packaging materials can address the issues of food waste and food-borne illness caused by food spoilage. In this study, carbon dots (CDs) with good biocompatibility were prepared using a hydrothermal method and integrated with chitosan (CS) and purple potato anthocyanin (PPA) to manufacture a range of functional composite films for fish preservation. The introduction of CDs improved their mechanical properties, water resistance ability, and UV block performance, which were beneficial for the protection of foods. In contrast to pure CS film, the developed CS/PPA/CDs film exhibited high scavenging capacity against ABTS• (~ 87.99%) and DPPH• (~ 44.07%) and effectively inhibited the growth of <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. Notably, with the addition of 0.5 wt.% CDs, the pH sensing rate and color change of the film were more pronounced. In the preservation of fish, the CS/PPA/CDs film displayed lower weight loss, pH, TVB-N, and TVC values than CS film, confirming the effectiveness of the prepared film in controlling food contamination. Additionally, the intelligent film extended the shelf-life of fish and provided a reliable indication of fish freshness by a visual color change from purplish red to blue. This work constructs a new strategy for monitoring and maintaining fish freshness.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3484 - 3503"},"PeriodicalIF":5.3,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602314","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}

引用次数: 0

Omics Technologies: A Strategy to Expedite the Geographical Traceability and Authenticity of Palm Oil

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-18 DOI: 10.1007/s11947-024-03673-w

Nurul Liyana Rozali, Umi Salamah Ramli, Rajinder Singh, Sharifah Nabihah Syed Jaafar, Wolfram Weckwerth, Kamalrul Azlan Azizan, Abrizah Othman

{"title":"Omics Technologies: A Strategy to Expedite the Geographical Traceability and Authenticity of Palm Oil","authors":"Nurul Liyana Rozali, Umi Salamah Ramli, Rajinder Singh, Sharifah Nabihah Syed Jaafar, Wolfram Weckwerth, Kamalrul Azlan Azizan, Abrizah Othman","doi":"10.1007/s11947-024-03673-w","DOIUrl":"10.1007/s11947-024-03673-w","url":null,"abstract":"<div><p>The omics approaches, which are made up of many different fields that focus on genomics, proteomics, and metabolomics to understand systems biology, have been implemented to study the traceability and authenticity of various edible oils. Studies using single-omics or integrated multi-omics have helped to explain how metabolites, proteins, and nucleic acids vary in composition. The single-omics studies on the tracking of edible oils can aid in implementing traceability and quality scheme labels such as Protected Designation of Origin (PDO). The use of omics approaches to develop and support the traceability system for palm oil is scarce and new. Palm oil is well-known for its importance in both the food and non-food industries. The increasing global demand for palm oil has led to concerns regarding traceability and authentication among consumers. Traceability and authentication measures are critical components in ensuring the quality and sustainability of palm oil. In order to achieve this, several traceability methods have been introduced throughout the palm oil supply chain. The use of omics approaches can increase the scope of traceability and authenticity to verify the origin and overall production process of palm oil. The purpose of this review is to give an insight into how omics technologies could be helpful as tools to evaluate the traceability and authentication of palm oil.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4101 - 4128"},"PeriodicalIF":5.3,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740901","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}

引用次数: 0

Explore the Interaction Between Lotus Seedpod Procyanidins and Myofibrillar Protein to Inhibit the Adhesion of Pseudomonas fragi

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-18 DOI: 10.1007/s11947-024-03655-y

Jian Huang, Guangquan Xiong, Sheng Chen, Xiaojia Guo, Lang Chen, Yu Qiao, Liu Shi, Wenjin Wu, Lan Wang

{"title":"Explore the Interaction Between Lotus Seedpod Procyanidins and Myofibrillar Protein to Inhibit the Adhesion of Pseudomonas fragi","authors":"Jian Huang, Guangquan Xiong, Sheng Chen, Xiaojia Guo, Lang Chen, Yu Qiao, Liu Shi, Wenjin Wu, Lan Wang","doi":"10.1007/s11947-024-03655-y","DOIUrl":"10.1007/s11947-024-03655-y","url":null,"abstract":"<div><p>The interaction between lotus seedpod procyanidins (LSPC) and myofibrillar protein (MP) and the destructive effect of LSPC on the integrity and permeability of the <i>Pseudomonas fragi</i> membrane were investigated to underlying the potential mechanism of MP with LSPC against the adherence of <i>Pseudomonas fragi</i>. According to the results of multi-spectrums, LSPC could increase the β-sheet structure and decrease the surface hydrophobicity of MP by hydrogen bonding and hydrophobic interactions. Additionally, the results of LSPC treatment on <i>P. fragi</i> demonstrated that LSPC damaged and impaired the operation of the cell membrane, as confirmed by a decrease in Na<sup>+</sup> K<sup>+</sup>-ATPase enzyme activity and the leakage of some intracellular substances (proteins, ions, and nucleic acids), as well as the scanning electron microscopy (SEM) results. It was concluded that the destructive effect of LSPC on bacterial cell membrane might lead to the malfunction of adhesion and flagella and other appendages on the cell membrane, while the change of surface hydrophobicity of MP by LSPC affected the hydrophobic interaction between bacteria and MP. These factors above ultimately led to a decline in bacterial adhesion on MP, which was confirmed by the quartz crystal microbalance with dissipation (QCM-D) results.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3467 - 3483"},"PeriodicalIF":5.3,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602313","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}

引用次数: 0

Static Magnetic Field-Assisted Water Pre-cooling Technology: Analysis and Evaluation of Cherries Postharvest Quality

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-11-16 DOI: 10.1007/s11947-024-03665-w

Songsong Zhao, Hong Jiang, Hongyu Wang, Shuangqing Li, Xinyi Han, Jinze Yu, Bin Liu, Hua Zhang, Wenqiang Guan

{"title":"Static Magnetic Field-Assisted Water Pre-cooling Technology: Analysis and Evaluation of Cherries Postharvest Quality","authors":"Songsong Zhao, Hong Jiang, Hongyu Wang, Shuangqing Li, Xinyi Han, Jinze Yu, Bin Liu, Hua Zhang, Wenqiang Guan","doi":"10.1007/s11947-024-03665-w","DOIUrl":"10.1007/s11947-024-03665-w","url":null,"abstract":"<div><p>To enhance the water pre-cooling rate, postharvest quality, and prolong the shelf life of fruit and vegetables, static magnetic field-assisted water pre-cooling technology (SM-WPT) was proposed. The study investigated the effects of static magnetic field (0–100 Gs) on the cherry cooling rate during water pre-cooling process and evaluated the physicochemical properties during its 21-day storage (<i>T</i> = 4 ℃). Moreover, the analytical hierarchy process combined with entropy weight method (AHP-EWM) was utilized to analyze the optimal parameters of SM-WPT for preserving cherries. Results demonstrated that SM-WPT significantly prevented the deterioration of postharvest cherry quality during storage. The cherry for the SM40 group (40 Gs) reduced the cooling time by up to 40% compared to non-magnetic field treatment, alleviated changes in color difference and weight loss with 22.70% and 12.90%, respectively, and an obvious decrease in respiration rate and decay rate. Meanwhile, the SM80 group (80 Gs) was the best treatment for improving antioxidant enzyme activity and inhibiting malondialdehyde accumulation. The AHP-EWM comprehensive evaluation indicated that the SM40 group had the best overall preservation effect on cherries.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3431 - 3447"},"PeriodicalIF":5.3,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602293","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}

引用次数: 0