Food Biophysics最新文献_第10页

Morphological, Optical and Thermal Properties of bioactive-Chitosan Nanostructured Edible Films for Food Packaging Applications 用于食品包装的生物活性壳聚糖纳米结构食用薄膜的形态、光学和热学特性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-12-07 DOI: 10.1007/s11483-023-09818-2

Zormy Nacary Correa-Pacheco, Silvia Bautista-Baños, María Luisa Corona-Rangel, Rosa Isela Ventura-Aguilar, José Luis Jiménez-Pérez, Alfredo Cruz-Orea, Abril Fonseca-García, Genaro López-Gamboa, Lilia Ivonne Olvera-Cano

{"title":"Morphological, Optical and Thermal Properties of bioactive-Chitosan Nanostructured Edible Films for Food Packaging Applications","authors":"Zormy Nacary Correa-Pacheco, Silvia Bautista-Baños, María Luisa Corona-Rangel, Rosa Isela Ventura-Aguilar, José Luis Jiménez-Pérez, Alfredo Cruz-Orea, Abril Fonseca-García, Genaro López-Gamboa, Lilia Ivonne Olvera-Cano","doi":"10.1007/s11483-023-09818-2","DOIUrl":"10.1007/s11483-023-09818-2","url":null,"abstract":"<div><p>The application of nanostructured edible films is an emerging technology for fruit and vegetables postharvest preservation. These films act as a barrier between the fruit surface and the surrounding environment delaying product ripening; therefore, their characterization is of special interest. In this study, three different nanostructured films based on chitosan nanoparticles, thyme essential oil or propolis-loaded chitosan nanoparticles were prepared. The films were characterized based on their morphology by scanning electron microscopy, crystalline structure by X-ray diffraction, optical properties by ellipsometry, and thermal properties (diffusivity, effusivity, and conductivity) using the photoacoustic technique. Also, wettability, water activity and permeability (water vapor diffusion coefficient) were measured. Aggregates were observed for the propolis-loaded chitosan nanoparticles film by scanning electron microscopy. All three films were semi-crystalline with similar roughness (94.2–95.6%), and thermal parameters values were diffusivity between 1.7 and 2.3 × 10<sup>–6</sup> m<sup>2</sup>/s, effusivity between 82.57 and 86.01 Ws<sup>1/2</sup>/m<sup>2</sup>K, and conductivity between 0.11 and 0.12 Wm<sup>−1</sup> K<sup>−1</sup>. The chitosan nanoparticles film was the most hydrophobic (37.55°) with the lowest permeability (0.77 × 10<sup>–8</sup> cm<sup>2</sup> s<sup>−1</sup>). Bioactive-chitosan nanostructured edible films are a good alternative as food packaging due to their physicochemical, optical and thermal properties for application as a protective barrier for horticultural products.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"207 - 218"},"PeriodicalIF":2.8,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138546187","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

Development of Active and Intelligent Film Based on PVOH/Methoxy-Kaolin/Beetroot Extract as Antioxidant and Ammonia Detector Film PVOH/甲氧基高岭土/甜菜根提取物抗氧化及氨检测活性智能膜的研制

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-11-20 DOI: 10.1007/s11483-023-09814-6

Vaishali Saroha, Sharad Raghuvanshi, Hina Khan, Dharm Dutt

{"title":"Development of Active and Intelligent Film Based on PVOH/Methoxy-Kaolin/Beetroot Extract as Antioxidant and Ammonia Detector Film","authors":"Vaishali Saroha, Sharad Raghuvanshi, Hina Khan, Dharm Dutt","doi":"10.1007/s11483-023-09814-6","DOIUrl":"10.1007/s11483-023-09814-6","url":null,"abstract":"<div><p>In the present study, the active and intelligent films based on PVOH/Methoxy-kaolin with betalains rich beetroot (<i>Beta vulgaris)</i> extract; extracted at low temperature from fresh beetroot. Betacyanin and betaxanthin were the main component of beetroot extract with an extraction yield of 11.74mg/100g and 7.9mg/100g of fresh beetroot, respectively. Beetroot extract showed that stability of betalains components was maintained from pH range 3–9, and degradation starts under highly alkaline environment i.e. above pH 9. Beetroot extract showed a total phenolic content of 1.4mg GAE/g of fresh beetroot and an antioxidant activity of 93.07%. The physical and functional properties of PVOH/methoxy-kaolin film containing 15%, 20%, 30% (v/v) beetroot extract was characterized using FTIR, XRD, and TGA. An increase in d-spacing of methoxy-kaolin was observed due to the addition of beetroot extract in the PVOH/Methoxy-Kaolin matrix. The addition of beetroot extract showed loss on both thermal and mechanical properties. Methoxy-Kaolin showed positive effects by reducing the water vapor permeability of the colorimetric films. Colorimetric films showed a response to 8mM ammonia solution with a change in color from pink to yellow. Colorimetric films with 30% beetroot extract showed a high response to ammonia solution and high antioxidant activity.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"191 - 206"},"PeriodicalIF":2.8,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138532776","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

Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol 天然表面活性剂稳定玉米蛋白纳米颗粒包封麦角钙化醇的制备与表征

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-11-18 DOI: 10.1007/s11483-023-09816-4

Zhang Chen, Zhaoxiang Ma, Jun He, Jinyi Song, Jinyue Zhao, Yiguo Zhao

{"title":"Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol","authors":"Zhang Chen, Zhaoxiang Ma, Jun He, Jinyi Song, Jinyue Zhao, Yiguo Zhao","doi":"10.1007/s11483-023-09816-4","DOIUrl":"10.1007/s11483-023-09816-4","url":null,"abstract":"<div><p>Ergocalciferol, despite its high beneficial potential in foods and pharmaceuticals, faces challenges in utilization due to its hydrophobic and sensitive properties. In this study, we developed ergocalciferol-loaded zein nanoparticles coated with modified lecithin (ML) or rhamnolipids (RL) using the anti-solvent precipitation method. Both ML- and RL-stabilized zein nanoparticles exhibited narrow particle size distribution and high encapsulation efficiency of ergocalciferol, achieving 94.54 ± 2.28% and 94.24 ± 2.35%, respectively. The ML-stabilized nanoparticles demonstrated good stability under thermal treatments (30–90 °C) and pH variations (pH 3–8). In comparison, the nanoparticles stabilized by rhamnolipid (RL) remained stable under thermal conditions but became unstable when the pH dropped below 6. Additionally, both ML- and RL-stabilized nanoparticles demonstrated an increase in particle size after the addition of salt. Furthermore, all samples displayed high bioaccessibility of ergocalciferol after in vitro digestion and excellent physicochemical stability during 30 days of storage. Therefore, the ML- and RL-stabilized zein nanoparticles present promising prospects for effectively transporting functional ingredients such as ergocalciferol.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"182 - 190"},"PeriodicalIF":2.8,"publicationDate":"2023-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138532771","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

Modulating Molecular Interactions in Extruded Pea Protein Isolate 调节挤压豌豆蛋白分离物中的分子相互作用

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-10-27 DOI: 10.1007/s11483-023-09813-7

Belal J. Muhialdin, Cecia Flores Sanchez, Hiroshi Nakagawa, Job Ubbink

{"title":"Modulating Molecular Interactions in Extruded Pea Protein Isolate","authors":"Belal J. Muhialdin, Cecia Flores Sanchez, Hiroshi Nakagawa, Job Ubbink","doi":"10.1007/s11483-023-09813-7","DOIUrl":"10.1007/s11483-023-09813-7","url":null,"abstract":"<div><p>The impact of molecular interactions on the physical properties of extruded pea protein isolate (PPI) is investigated by adding interaction-modulating compounds to the matrix premix and studying the resulting variations in mechanical and physicochemical properties. Blends of PPI (water content 50% w/w) containing either sodium phosphate, urea, sodium dodecylsulphate and β-mercaptoethanol, as well as with all four compounds and only with deionized water (control) were extruded into thin strands (diameter ∼2.4 mm) using a lab-scale twin-screw extruder. The hardness from texture profile analysis (TPA) was the lowest for matrices extruded with β-mercaptoethanol and with all four chemicals, and highest for the control sample. The water holding capacity (<i>WHC</i>) of the matrices is lowest for the β-mercaptoethanol-containing matrix. These results are corroborated by the absorbance of the supernatant at <i>λ</i> = 280 and 600 nm. Our results confirm the importance of disulfide bonds in texturized PPI and show that hydrophobic and electrostatic interactions play auxiliary roles in modulating the properties of extruded PPI matrices. Our approach opens novel ways to modulate the physical properties of texturized plant protein matrices and thereby control their texture.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"172 - 181"},"PeriodicalIF":2.8,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136262855","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

Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs 不同 pH 值下超声乳化对藜麦蛋白分离物稳定乳液理化性质的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-10-13 DOI: 10.1007/s11483-023-09812-8

Zhi Yang, Lirong Cheng

{"title":"Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs","authors":"Zhi Yang, Lirong Cheng","doi":"10.1007/s11483-023-09812-8","DOIUrl":"10.1007/s11483-023-09812-8","url":null,"abstract":"<div><p>Ultrasonication (20 kHz, 19.9 W/10 mL sample) was used to form O/W emulsions stabilised by quinoa protein isolate (QPI) particles at 3 wt%. Effects of pH (3, 5, 7, 9) and oil volume fractions (20%, 40%, and 60%) on rheological properties and microstructural characteristics of emulsions were investigated. All emulsions show viscoelastic behaviours and form a network structure comprising aggregated oil droplets and QPI particles. Emulsions stabilised by QPI at pH 5 showed largest droplet sizes and lowest gel strength due to extensive aggregation of proteins around the isoelectric point (pI ~ 4.5). The gel strength (<i>G´</i>(1 Hz)) were enhanced when the oil volume fraction increased and reached ~ 1100–1350 Pa at 60% oil volume fraction at different pH. This could be attributed to a tighter packing of oil droplets at 60% oil. Confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) revealed that interdroplets bridging and voids filling of QPI particles between oil droplets are critical in formation of aggregated emulsions network. Emulsions stabilised by QPI at pH 7 and 9 possessed thinner interfacial layers compared to those at pH 3 and 5. Finally, this study shows a potential of using ultrasonication to prepare gel-like emulsions stabilised by QPI, broadening applications of quinoa proteins in making dairy substitutes with semi-solid textural characteristics.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"160 - 171"},"PeriodicalIF":2.8,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-023-09812-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135853088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process 超滤过程中乳清蛋白对膜表面结垢的影响机制

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-10-11 DOI: 10.1007/s11483-023-09811-9

Wen-qiong Wang, Ji-yang Zhou, Jian-ju Li, Tang Cong-Cong

{"title":"The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process","authors":"Wen-qiong Wang, Ji-yang Zhou, Jian-ju Li, Tang Cong-Cong","doi":"10.1007/s11483-023-09811-9","DOIUrl":"10.1007/s11483-023-09811-9","url":null,"abstract":"<div><p>Ultrafiltration (UF) is widely used in the fraction and concentration of whey proteins. During this process, protein polarization on the membrane surface increases the resistance of the membrane system and decreases the permeate flux. In this study, the protein structure changes as the protein surrounding the ionic environment changes, including Ca<sup>2+</sup>, K<sup>+</sup>, Na<sup>+</sup>, Mg<sup>2+</sup> and Zn<sup>2+</sup>, during the ultrafiltration process were investigated. It was found that when the ratio of Na<sup>+</sup> was higher than the other ions around the protein, the particle size of whey protein was increased and the zeta potential value decreased compared at 2–8 min. At this time, the protein surface hydrophilic group of tyrosine and tryptophan was exposed. The AFM results showed that an increase in the Na<sup>+</sup> ion ratio could lead to membrane fouling. Furthermore, the increased proportion of Zn<sup>2+</sup> could induce protein deposition on the membrane surface. The β-sheet content increased and the α-helix content decreased continuously after 21 min.</p><h3>Graphical abstract</h3><p>The dynamic change of whey protein structure with various ions’ environment concentration changes for membrane fouling formation during filtration process</p>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"143 - 159"},"PeriodicalIF":2.8,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136062478","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

Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice 二氧化碳纳米气泡的产生及其对澄清苹果汁的理化性质（包括表面张力）的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-09-28 DOI: 10.1007/s11483-023-09810-w

Khanh Phan, Tuyen Truong, Yong Wang, Bhesh Bhandari

{"title":"Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice","authors":"Khanh Phan, Tuyen Truong, Yong Wang, Bhesh Bhandari","doi":"10.1007/s11483-023-09810-w","DOIUrl":"10.1007/s11483-023-09810-w","url":null,"abstract":"<div><p>This work aims at examining the impact of generated CO<sub>2</sub> nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for variable liquid circulation times (5, 13 and 26 min) to produce the CO<sub>2</sub> NBs. Sets of 13- and 26-min circulation time to mix CO<sub>2</sub> and liquid gave the desirably nano-size (~ 80–200 nm) NBs and significantly (p <u>≤</u> 0.05) reduced surface tension (by ~ 20–25%) of the juice dispersed with these formed tiny gas bubbles (NB-juice). An increase in circulation time also resulted in more negative zeta potential and higher dissolved CO<sub>2</sub> concentration of the NB-juice. Density values of apple juice remained unchanged with and without incorporating CO<sub>2</sub> NBs. These experimental outcomes provide the potential use of NBs in controlling the characteristics of liquid food as an environment-friendly approach to minimise chemical usages.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"131 - 142"},"PeriodicalIF":2.8,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-023-09810-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135387428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory 利用天然色素和配色理论优化植物性食品的外观

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-09-09 DOI: 10.1007/s11483-023-09809-3

Donpon Wannasin, Lutz Grossmann, David Julian McClements

{"title":"Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory","authors":"Donpon Wannasin, Lutz Grossmann, David Julian McClements","doi":"10.1007/s11483-023-09809-3","DOIUrl":"10.1007/s11483-023-09809-3","url":null,"abstract":"<div><p>The appearance of a food significantly affects consumer’s liking and buying decisions. For next-generation plant-based foods, consumers expect them to have the same appearance (color and opacity) as the animal-based products they replace. Therefore, matching the color of plant-based foods to their conventional animal-based counterparts could increase their liking and acceptance by consumers. In this study, three plant-derived food colorants, red beet (red), turmeric (yellow), and butterfly pea flower (blue), were blended to match the color of raw meat, cooked meat, cooked whole egg, and cheddar cheese. Initially, the pigments were incorporated into three separate emulsions representing the three primary colors (red, yellow, and blue). The Kubelka-Munk and color matching theories were then used to determine the amount of each emulsion required to match the spectral reflectance of the animal-based products. Our results show that color matching theory could be used to formulate plant-based emulsions with similar optical properties to animal-based products, including chroma and lightness. However, some discrepancies were observed, which may have been due to differences in the scattering of light by the complex food matrices in animal-based products. The color matching approach developed in this study could be useful for the development of plant-based food products with improved appearances, thereby expanding their consumer appeal.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"120 - 130"},"PeriodicalIF":2.8,"publicationDate":"2023-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136192523","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

In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach 用软物质物理方法制备的植物基鸡肉类似物的体外消化率和胃肠道命运

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-09-08 DOI: 10.1007/s11483-023-09808-4

Jaekun Ryu, Hualu Zhou, David Julian McClements

{"title":"In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach","authors":"Jaekun Ryu, Hualu Zhou, David Julian McClements","doi":"10.1007/s11483-023-09808-4","DOIUrl":"10.1007/s11483-023-09808-4","url":null,"abstract":"<div><p>In this study, the potential gastrointestinal fate of a plant-based chicken analog prepared using a soft matter physics approach was compared to that of real chicken breast. The chicken analog was created from potato protein and gellan gum using a complex coacervation-shearing-gelling approach. The INFOGEST static in vitro gastrointestinal model was then used to compare the digestion of the chicken analog to real chicken breast. Changes in the appearance, physiochemical properties, microstructure, protein digestion, and lipid digestion of the chicken samples were recorded after being subjected to simulated oral, gastric, and small intestine conditions. The protein digestibility of the plant-based chicken was higher than the real chicken after exposure to simulated stomach conditions, but it was lower after exposure to simulated small intestine conditions. The digestibility of the fat in the plant-based chicken was lower in the intestinal phase than that for the real chicken. This reduced digestibility of the fat and protein in the small intestine for the chicken analogs may have been because of the gellan gum they contained. This hydrocolloid increased the viscosity of the intestinal fluids and may have inhibited interactions between digestive enzymes and macronutrients. Our results have important implications for assessing the potential impacts of adopting a more plant-based diet on human health and wellbeing.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"109 - 119"},"PeriodicalIF":2.8,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47742572","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

Inhibitory Mechanisms of Plant Volatile 1-Octanol on the Germination of Aspergillus Flavus Spores 植物挥发性1-辛醇对黄曲霉孢子萌发的抑制机制

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2023-08-11 DOI: 10.1007/s11483-023-09807-5

Wen-Yan Duan, Yu-Liang Qin, Shuai-Bing Zhang, Huan-Chen Zhai, Yang-Yong Lv, Shan Wei, Ping-An Ma, Yuan-Sen Hu

{"title":"Inhibitory Mechanisms of Plant Volatile 1-Octanol on the Germination of Aspergillus Flavus Spores","authors":"Wen-Yan Duan, Yu-Liang Qin, Shuai-Bing Zhang, Huan-Chen Zhai, Yang-Yong Lv, Shan Wei, Ping-An Ma, Yuan-Sen Hu","doi":"10.1007/s11483-023-09807-5","DOIUrl":"10.1007/s11483-023-09807-5","url":null,"abstract":"<div><p>Biogenic volatile organic compounds have promising applications in controlling fungal spoilage of postharvest agro-products and perishable foods. In a previous study, we discovered that the plant volatile 1-octanol showed considerable potential for controlling <i>Aspergillus flavus</i> growth. In this study, the inhibitory effects of 1-octanol on the germination of <i>A. flavus</i> spores were investigated. <i>A. flavus</i> spores did not germinate when exposed to 1.5 µL/mL 1-octanol, and 3.5 µL/mL 1-octanol caused spore death. Biochemical analysis showed that 1-octanol caused a decrease in ergosterol and ATP content, and an increase in hydrogen peroxide and superoxide anion content in a dose-dependent manner. Transcriptomic analysis demonstrated that there were 4117 differentially-expressed genes in <i>A. flavus</i> spores exposed to 1.5 µL/mL 1-octanol, mainly enriched in metabolic pathways, steroid biosynthesis, secondary metabolite biosynthesis, ribosomes, glutathione metabolism, the mitogen-activated protein kinases signaling pathway, and pyruvate metabolism. Flow cytometry results showed that 1-octanol treatment resulted in hyperpolarization of the mitochondrial membrane potential, accumulation of reactive oxygen species, and apoptosis. TdT-mediated dUTP nick end labeling/4′,6-diamidino-2-phenylindole double staining and monodansylcadaverine staining results indicated that 1-octanol treatment resulted in DNA fragmentation and induced autophagy, respectively. These results provide new insights into the inhibitory mechanism of 1-octanol on <i>A. flavus</i> spore gemination and would facilitate the application of 1-octanol for the protection of postharvest agricultural products.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"96 - 108"},"PeriodicalIF":2.8,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48052507","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