Food and Bioprocess Technology最新文献_第9页

Development of Food Packaging with Desirable Properties and Activities Using Chitosan and Mentha piperita, Salvia officinalis, Melaleuca quinquenervia, and Eucalyptus globulus EOs 壳聚糖与薄荷、鼠尾草、千层木、蓝桉等复合材料开发具有良好性能和活性的食品包装

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-18 DOI: 10.1007/s11947-023-03106-0

Anouar Mouhoub, Amine Guendouz, Zainab El Alaoui-Talibi, Saad Ibnsouda Koraichi, Cédric Delattre, Cherkaoui El Modafar

{"title":"Development of Food Packaging with Desirable Properties and Activities Using Chitosan and Mentha piperita, Salvia officinalis, Melaleuca quinquenervia, and Eucalyptus globulus EOs","authors":"Anouar Mouhoub, Amine Guendouz, Zainab El Alaoui-Talibi, Saad Ibnsouda Koraichi, Cédric Delattre, Cherkaoui El Modafar","doi":"10.1007/s11947-023-03106-0","DOIUrl":"10.1007/s11947-023-03106-0","url":null,"abstract":"<div><p>With the rising requirement for natural and biodegradable packaging materials, we focused in this study on the elaboration of a bioactive food packaging with desirable properties using high molecular weight chitosan (CHT) combined with ketones and ether-rich essential oils (EOs) such as menthone, α-thujone, and 1,8-cineole. The analysis of the physical parameters revealed that the CHT films containing EOs were thicker, more opaque, and less moisturized. Furthermore, the incorporation of EOs reduced the swelling degree of the CHT film except for sage EO. The evaluation of the physicochemical properties showed a considerable decrease in the contact angles and Lewis acid (<i>γ</i><sup>+</sup>) component following the addition of the EOs. As regards the biological activities, the CHT film incorporating niaouli EO showed the highest antioxidant activity with values 45 times higher compared to the control CHT film. On the other hand, the CHT film containing peppermint EO exhibited the strongest antiadhesion activity against <i>Staphylococcus aureus</i>, <i>Enterococcus hirae</i>, <i>Escherichia coli</i>, and <i>Pseudomonas aeruginosa</i> with values of adhesion inhibition ranging between 36.30% and 61.09% depending on the bacterial species. Finally, a correlation was noticed between the Lewis acid (<i>γ</i><sup>+</sup>) component of the material and the percentage of bacterial cell adhesion. These encouraging findings emphasize the effectiveness of CHT films containing ketones and ether-rich EOs as biodegradable and bioactive packaging.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"3033 - 3044"},"PeriodicalIF":5.6,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47259113","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: 3

Effect of Different Ultrasound-Assisted Process Modes on Extraction Yield and Molecular Characteristics of Pepsin-Soluble Collagen from Asian Bullfrog Skin 不同超声辅助处理方式对亚洲牛蛙皮肽溶性胶原提取率及分子特性的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-17 DOI: 10.1007/s11947-023-03118-w

Sylvia Indriani, Soottawat Benjakul, Tran Hong Quan, Azis Boing Sitanggang, Manat Chaijan, Pensiri Kaewthong, Tanyamon Petcharat, Supatra Karnjanapratum

{"title":"Effect of Different Ultrasound-Assisted Process Modes on Extraction Yield and Molecular Characteristics of Pepsin-Soluble Collagen from Asian Bullfrog Skin","authors":"Sylvia Indriani, Soottawat Benjakul, Tran Hong Quan, Azis Boing Sitanggang, Manat Chaijan, Pensiri Kaewthong, Tanyamon Petcharat, Supatra Karnjanapratum","doi":"10.1007/s11947-023-03118-w","DOIUrl":"10.1007/s11947-023-03118-w","url":null,"abstract":"<div><p>Different modes of ultrasound-assisted process (UAP) enhance pepsin-soluble collagen (PSC) extraction and affect characteristics of PSC. This study aimed to evaluate the efficacy and characteristics of PSC extracted from Asian bullfrog skin using different modes of UAP (pretreatment (UP) and simultaneous treatment (US)) and ultrasonication times (15, 30, and 45 min). Both UP and US increased solid yield and recovery compared with control (without UAP). The α-amino group content and surface hydrophobicity of PSC varied according to the mode used. The protein pattern revealed the type I collagen for all PSC samples. Fourier-transform infrared spectroscopy and circular dichroism spectra indicated that UAP has a significant effect on the molecular structure, with a negligible impact on the integrity of the triple helix structure. Nevertheless, the UAP conditions applied in this study affected the structural stringency by lowering the thermal stability. UP at 30 min and US at 45 min, which displayed high extraction recovery and satisfactory triple helix structure, were selected for further analyses. The difference in isoelectric point and amino acid composition was also observed between each sample. Conclusively, both UP and US applied for appropriate time periods successfully enhanced the PSC extraction efficiency with various molecular characteristics of collagen.</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":"16 12","pages":"3019 - 3032"},"PeriodicalIF":5.6,"publicationDate":"2023-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47816906","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: 1

High Antibacterial Activity of Spermine Functionalized Carbon Dots and Its Potential Application in Sausage Preservation 精胺功能碳点的高抗菌活性及其在香肠保鲜中的潜在应用

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-16 DOI: 10.1007/s11947-023-03091-4

Shasha Cheng, Xue Dong, Haitao Wang, Yukun Song, Mingqian Tan

{"title":"High Antibacterial Activity of Spermine Functionalized Carbon Dots and Its Potential Application in Sausage Preservation","authors":"Shasha Cheng, Xue Dong, Haitao Wang, Yukun Song, Mingqian Tan","doi":"10.1007/s11947-023-03091-4","DOIUrl":"10.1007/s11947-023-03091-4","url":null,"abstract":"<div><p>Carbon-based antibacterial materials have attracted considerable attention to preserve food and prolong the shelf life. In this study, four types of carbon dots (CDs) based on glucose and biogenic amines including spermine (Spe), putrescine (Put), spermidine (Spd) and histamine (His) were synthesized by microwave synthesis. The nanosized, amorphous and nearly spherical CDs had excellent water solubility. The four positive charge CDs containing carbon, nitrogen and oxygen elements could emit blue fluorescent. Among these CDs, Spe-CDs displayed the best antibacterial activity for <i>S. aureus</i>, and the values of minimum inhibitory concentration and minimum bactericidal concentration were 0.04 and 0.08 mg/mL, respectively. The exposure of Spe-CDs was able to disrupt the cell wall and membrane of <i>S. aureus</i>, which resulted in the shrinkage and disintegration of <i>S. aureus</i> observed in cell morphology. The excellent antibacterial activity of Spe-CDs was attributed to its smaller size, higher surface positive charge and higher ROS production, compared to Put-CDs, Spd-CDs and His-CDs. The preservation effect of Spe-CDs on sausage was explored during 4 °C storage, which could effectively inhibit the spoilage of sausage and prolong their shelf-life. The Spe-CDs might have the potential to be a food antibacterial preservation agent.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"3003 - 3018"},"PeriodicalIF":5.6,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44339383","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

Influence of Paprika Oleoresin Addition on the Structural Properties of Soy Protein Isolate Films 辣椒油树脂对大豆分离蛋白膜结构性能的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-15 DOI: 10.1007/s11947-023-03094-1

Caroline Furtado Prestes, Lívia Alves Barroso, Fernanda Ramalho Procópio, Mariano Michelon, Miriam Dupas Hubinger

{"title":"Influence of Paprika Oleoresin Addition on the Structural Properties of Soy Protein Isolate Films","authors":"Caroline Furtado Prestes, Lívia Alves Barroso, Fernanda Ramalho Procópio, Mariano Michelon, Miriam Dupas Hubinger","doi":"10.1007/s11947-023-03094-1","DOIUrl":"10.1007/s11947-023-03094-1","url":null,"abstract":"<div><p>This work evaluated the effect of adding an emulsion containing paprika oleoresin on the properties of soy protein isolate films. Different proportions of the dispersed and continuous phases of the emulsion were studied to define the most stable emulsion to be added to the film. Three films were developed, containing soy protein isolate and glycerol (control film), and added paprika oleoresin emulsion in higher and lower concentrations (0.25% POR and 0.50% POR). The films were evaluated for colorimetric, structural, thermal properties, and molecular interactions. The addition of paprika oleoresin positively impacted the analyzed properties. Films with added oleoresin were more attractive, opaque and have a more resistant barrier to UV/Vis exposure. The emulsion was homogeneously and continuously dispersed, and the films were considered resistant due to the amorphous crystallinity pattern. Characteristic peaks of paprika oleoresin were evidenced by molecular interaction analysis. These results are promising for applications of the films in food products, highlighting the wrapping of meat products such as sausages or bologna.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2971 - 2983"},"PeriodicalIF":5.6,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48018126","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

Physicochemical Characterization, Molecular Modeling, and Applications of Carboxymethyl Chitosan-Based Multifunctional Films Combined with Gum Arabic and Anthocyanins 羧甲基壳聚糖与阿拉伯树胶和花青素复合的多功能膜的理化性质、分子模型及其应用

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-15 DOI: 10.1007/s11947-023-03122-0

Fawze Alnadari, Sam Al-Dalali, Fei Pan, Mohamed Abdin, Evans Boateng Frimpong, Zhuqing Dai, Aisha AL-Dherasi, Xiaoxiong Zeng

{"title":"Physicochemical Characterization, Molecular Modeling, and Applications of Carboxymethyl Chitosan-Based Multifunctional Films Combined with Gum Arabic and Anthocyanins","authors":"Fawze Alnadari, Sam Al-Dalali, Fei Pan, Mohamed Abdin, Evans Boateng Frimpong, Zhuqing Dai, Aisha AL-Dherasi, Xiaoxiong Zeng","doi":"10.1007/s11947-023-03122-0","DOIUrl":"10.1007/s11947-023-03122-0","url":null,"abstract":"<div><p>Novel pH and ammonia-sensitive intelligent film was fabricated with carboxymethyl cellulose (CMC) as film-forming substrate, gum Arabic (GA) as enhancer, and anthocyanins from <i>Cinnamomum camphora</i> fruit peel waste (ANC.P) as indicator, antioxidant, and antimicrobial. The incorporation of ANC.P on CMC-GA (CG-ANC.P) film significantly increased the mechanical property, physical properties (swelling degree, moisture content, solubility, vapor barrier properties, and oil permeability resistance), color, opacity, morphological characteristics, melting, and bioactivities (antioxidant, antibacterial, biodegradable, and pH/ammonia-sensitive manners) without significant changes in the film thickness. Computational molecular imitation analysis suggested an enhancement between ANC.P, CMC, and GA through hydrogen bonds and forces of van der Waals. Notably, the smart packaging film was tested to monitor soybean oil freshness during storage at 50 °C for 28 days. Moreover, the shelf-life characteristics proved the ability of films to retard oil oxidation. Additionally, the sensory characteristics emphasize higher scores of colors, odor, and overall acceptability with the increased concentration of anthocyanin. When applied in monitoring beef freshness at 4 °C, the CG-ANC.P film indicated sensitively with vision recognizable color changes from original pink to pink-yellow and finally to grayish-yellow, which highly correlated with the deterioration indexes of the total color difference, pH value, and total viable count of beef.</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":"16 12","pages":"2984 - 3002"},"PeriodicalIF":5.6,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42474993","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: 5

Dual Modification of Manila Tamarind Protein Isolate by Ultrasonication and Autoclaving and Their Characterization 马尼拉罗望子分离蛋白的超声和高压灭菌双重改性及其特性研究

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-13 DOI: 10.1007/s11947-023-03100-6

Awanish Singh, Nandan Sit

{"title":"Dual Modification of Manila Tamarind Protein Isolate by Ultrasonication and Autoclaving and Their Characterization","authors":"Awanish Singh, Nandan Sit","doi":"10.1007/s11947-023-03100-6","DOIUrl":"10.1007/s11947-023-03100-6","url":null,"abstract":"<div><p>Present investigation evaluated physicochemical and functional properties of Manila tamarind seed flour and seed protein isolate. Seed flour was defatted using petroleum ether (bp 40–60 °C) and used for preparation of protein isolate by alkaline extraction followed by isoelectric precipitation. Protein content in the seed flour was 32.59 ± 2.05% and 85.17 ± 0.31% in seed protein isolate. Protein isolates were treated with ultrasound (180W and 35 kHz) and autoclave (121℃ and 15psi) alone and in combination for 15 and 30 min, respectively. The autoclave treatment resulted in reduction of emulsification properties, protein solubility, and water and oil absorption capacity of the protein isolate but the same properties got enhanced with ultrasound treatment. Bulk density of samples increased with both treatments. The combination of treatments resulted in enhancement of all functional properties studied except bulk density and particle density. The values of protein solubility and water and oil absorption capacity of seed protein isolate increased from 64.11 ± 0.37% (native), 166.66 ± 2.51% (native), and 171.33 ± 1.52% (native) to 78.45 ± 1.04% (modified), 194 ± 1.73%, and 206 ± 4.00%, respectively, after autoclave and ultrasound treatments. Emulsifying activity and emulsion stability ranged between 56.47 ± 0.65% (native) to 78.19 ± 0.72% (modified) and 52.54 ± 0.80% (native) to 68.76 ± 0.81% (modified). SDS-PAGE pattern of the seed protein isolate (native and modified) revealed distinct dark bands between 50 and 90 kDa and certain fragmented bands in some of the modified samples. High molecular weight proteins were found to be stable towards the autoclave and ultrasound treatments, whereas low molecular weight proteins(~ 14–16 kDa and < 10 kDa) were slightly affected.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2947 - 2960"},"PeriodicalIF":5.6,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41342522","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: 3

Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating 低温加热促进大琥珀肉的陈化

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-13 DOI: 10.1007/s11947-023-03124-y

Kigen Takahashi, Yuta Narisawa, Tsuyoshi Morii, Shohdai Morii, Yusa Nakamura

{"title":"Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating","authors":"Kigen Takahashi, Yuta Narisawa, Tsuyoshi Morii, Shohdai Morii, Yusa Nakamura","doi":"10.1007/s11947-023-03124-y","DOIUrl":"10.1007/s11947-023-03124-y","url":null,"abstract":"<div><p>Cold aging of fish has gained substantial attention because of improving its taste quality. However, fish aging typically requires approximately 2 weeks to 2 months. Thus, the production of aged fish has several challenges, such as food hygiene concerns and refrigeration costs, preventing its commercialization. In response to these challenges, this study aimed to develop a novel technology to promote the aging of greater amberjack <i>Seriola dumerili</i> meat by low-temperature heating. Proteolysis, an indicator of fish aging, was promoted by heating at ≥ 30 °C. Heating at 25–30 °C did not induce fish meat discoloration, which is caused by protein unfolding. The free amino acid (FFA) content increased with heating time at 30 °C. The fish samples were sufficiently softened at 30 °C for 120 min. Inosine-5′-monophosphate (IMP) content and total viable bacteria count were relatively constant at 30 °C, independent of heating time (0–120 min). Therefore, low-temperature heating at 30 °C for 120 min was optimal for promoting the aging of greater amberjack meat, resulting in improved taste and texture. This novel technology significantly enhanced proteolysis and consequently achieved the required properties, such as texture softening and increased FAA, for the aged fish with prevention of protein denaturation typically caused by conventional low-temperature heating. Furthermore, it is more useful than conventional aging because it significantly shortens the aging duration, contributes to safety, and maintains the IMP content.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2961 - 2970"},"PeriodicalIF":5.6,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43615630","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

Advanced Oxidative Decontamination of Flax and Its Impacts on Storage 亚麻的高级氧化去污及其对贮藏的影响。

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-13 DOI: 10.1007/s11947-023-03093-2

Catherine RJ Findlay, Jaskirat Singh, Mohammad Nadimi, Jitendra Paliwal

{"title":"Advanced Oxidative Decontamination of Flax and Its Impacts on Storage","authors":"Catherine RJ Findlay, Jaskirat Singh, Mohammad Nadimi, Jitendra Paliwal","doi":"10.1007/s11947-023-03093-2","DOIUrl":"10.1007/s11947-023-03093-2","url":null,"abstract":"<div><p>The metabolic actions of storage fungi and other microorganisms can cause spoilage and post-harvest losses in agricultural commodities, including flaxseed. These microbial contaminants are oxidized with hydroxyl radicals that are efficiently generated when ozone, hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and ultraviolet (UV) light react in an advanced oxidative process (AOP). The present work explores what we believe is the first application of an AOP technology to reduce mould on whole brown and yellow flaxseed. The impact of AOP on storage and quality parameters was assessed by measuring the fatty acid value (FAV), germination rate, moisture content (MC) and visible mould growth after 12 weeks of storage at 30°C and 75% relative humidity (RH). Under these conditions, the yellow decontaminated flaxseed showed a 31% decrease in the number of seeds with visible mould without any adverse effect on germination rate, FAV and MC. In contrast, the same AOP treatment created an insignificant decrease in mould in stored brown flaxseed, at the cost of decreasing the germination rate and increasing FAV. The adverse effects of AOP on brown flaxseed were not readily apparent but became measurable after storage. Moreover, Fourier transform infrared (FTIR) spectroscopy was utilized to explore the rationale behind the different reactions of flaxseed varieties to AOP. The corresponding results indicated that the tolerance of yellow flaxseed to AOP might be related to its richness in olefins. The authors believe that technologies that harness advanced oxidative processes open new horizons in decontamination beyond ozone alone and towards increasing the shelf life of various agri-food products.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2935 - 2946"},"PeriodicalIF":5.6,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10094494","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

Fabrication, Characterization, and Antifungal Assessment of Oregano Essential Oil-Loaded Nano-silica Against Curvularia lunata in Brown Rot of Agaricus bisporus Storage 牛至精油负载纳米二氧化硅对双孢蘑菇褐腐病的制备、表征及抑菌效果评价

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-12 DOI: 10.1007/s11947-023-03125-x

Meng Cheng, Xiaoran Yan, Xiangyou Wang, Yirong Wang, Peixin Zhao, Juan Wang

{"title":"Fabrication, Characterization, and Antifungal Assessment of Oregano Essential Oil-Loaded Nano-silica Against Curvularia lunata in Brown Rot of Agaricus bisporus Storage","authors":"Meng Cheng, Xiaoran Yan, Xiangyou Wang, Yirong Wang, Peixin Zhao, Juan Wang","doi":"10.1007/s11947-023-03125-x","DOIUrl":"10.1007/s11947-023-03125-x","url":null,"abstract":"<div><p>In this study, we developed oregano essential oil-mesoporous nano-silica (OEO-MSNPs), a new and safe eco-friendly antifungal system. MSNPs showed ordered mesoporous structures by TEM, which can provide space for loading OEO. The FTIR characterization of MSNPs and OEO-MSNPs showed that OEO was successfully embedded into the MSNPs. The loading rate of OEO-MSNPs to OEO reached about 60%, and OEO-MSNPs had better antifungal activity against the mold (<i>Curvularia lunata</i> MF380802.1) found in postharvest decayed <i>Agaricus bisporus</i>. The antifungal effects of OEO-MSNPs against <i>Curvularia lunata</i> MF380802.1 (<i>C. lunata</i>) were investigated. Then, our results showed that the antifungal effect of OEO-MSNPs had a minimum inhibitory concentration (MIC) and a minimum fungicidal concentration (MFC) at 0.20 mg/mL and 0.40 mg/mL, respectively. Furthermore, the integrity of cell membranes and nuclear membranes of <i>C. lunata</i> was destroyed during the interaction with OEO-MSNPs, resulting in the exudation of nucleic acids, proteins, and other substances in vitro. This work provides a theoretical basis for the development of effective treatments to address the infection of <i>C. lunata</i> during the storage and preservation of <i>Agaricus bisporus</i>. This newly developed method for encapsulating EOs in MSNPs has potential application in the design of effective antimicrobial materials.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2921 - 2934"},"PeriodicalIF":5.6,"publicationDate":"2023-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42455907","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

Effect of Edible Films’ Application on the Quality Characteristics of Manchego-Type Cheese During Storage 食用膜的应用对manchego型奶酪贮藏品质特性的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-11 DOI: 10.1007/s11947-023-03120-2

Fierro-Corona Guadalupe, Ruiz-López Irving Israel, Ochoa-Velasco Carlos Enrique, Hernández-Carranza Paola

{"title":"Effect of Edible Films’ Application on the Quality Characteristics of Manchego-Type Cheese During Storage","authors":"Fierro-Corona Guadalupe, Ruiz-López Irving Israel, Ochoa-Velasco Carlos Enrique, Hernández-Carranza Paola","doi":"10.1007/s11947-023-03120-2","DOIUrl":"10.1007/s11947-023-03120-2","url":null,"abstract":"<div><p>This study aimed to characterize edible films based on potato starch and fermented and non-fermented whey solutions by <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus acidophilus</i> and applied the formulated edible films to cover Manchego-type cheese to evaluate their quality characteristics during the storage using two different secondary packages. The results indicated that among quality characteristics evaluated, thickness (0.15–0.25 mm) and tensile strength (0.19–0.30 MPa) were significantly higher (compared to control edible films) in edible films formulated with fermented whey, regardless of the lactic acid bacteria (LAB) used. After 14 days of storage, the moisture content, weight loss, and color characteristics of cheese were maintained by both edible films and linear low-density polyethylene (LLDPE) bags. The application of edible films with fermented whey increases (4.21–5.98 log CFU/g) the content of beneficial microorganisms in the cheese, which are maintained during the storage (> 7 log cycles) regardless of the conditions. Consumer judges did not notice the application of edible films based on fermented whey to the cheese at the beginning and after 14 days of storage (LLDPE packaging), showing scores between I like and I like much in all samples evaluated. This study demonstrated that the fermentation process of whey solution for film forming and the employment of LLDPE as secondary packaging maintain the quality characteristics of Manchego-type cheese during storage.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2910 - 2920"},"PeriodicalIF":5.6,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44506944","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: 1