Food Science and Biotechnology最新文献_第10页

Development of engineered probiotics with tailored functional properties and their application in food science 具有定制功能特性的工程益生菌的开发及其在食品科学中的应用

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-26 DOI: 10.1007/s10068-023-01252-x

Shreyasi Pramanik, Swethaa Venkatraman, Vinoth Kumar Vaidyanathan

{"title":"Development of engineered probiotics with tailored functional properties and their application in food science","authors":"Shreyasi Pramanik, Swethaa Venkatraman, Vinoth Kumar Vaidyanathan","doi":"10.1007/s10068-023-01252-x","DOIUrl":"10.1007/s10068-023-01252-x","url":null,"abstract":"<div><p>The potential health benefits of probiotics may not be cognized because of the substantial curtailment in their viability during food storage and passage through the gastrointestinal system. Intestinal flora composition, and resistance against pathogens are among the health benefits associated with probiotic consumption. In the gastric environment, pH 2.0, probiotics dramatically lose their viability during the transit through the gastrointestinal system. The challenge remains to maintain cell viability until it reaches the large intestine. In extreme conditions, such as a decrease in pH or an increase in temperature, encapsulation technology can enhance the viability of probiotics. Probiotic bacterial strains can be encapsulated in a variety of ways. The methods are broadly systematized into two categories, liquid and solid delivery systems. This review emphasizes the technology used in the research and commercial sectors to encapsulate probiotic cells while keeping them alive and the food matrix used to deliver these cells to consumers.</p><h3>Graphical abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 4","pages":"453 - 470"},"PeriodicalIF":2.9,"publicationDate":"2023-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01252-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5400326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 1

Impact of varying food hardness on mastication/swallowing 不同食物硬度对咀嚼/吞咽的影响

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-21 DOI: 10.1007/s10068-022-01237-2

Hyun-Jung Lee, Young-Sook Park, Kui-Jeong Choi, Yoon-Ha Kim, Yun-Hye Choi, Eun-Bee Lee, Bo-Kyong Kang, Weon-Sun Shin

{"title":"Impact of varying food hardness on mastication/swallowing","authors":"Hyun-Jung Lee, Young-Sook Park, Kui-Jeong Choi, Yoon-Ha Kim, Yun-Hye Choi, Eun-Bee Lee, Bo-Kyong Kang, Weon-Sun Shin","doi":"10.1007/s10068-022-01237-2","DOIUrl":"10.1007/s10068-022-01237-2","url":null,"abstract":"<div><p>The purpose of this study was to analyze mastication and swallowing in the elderly and confirm the association with dysphagia characteristics. A questionnaire was developed to evaluate the masticating and swallowing functions of the elderly. Mastication was analyzed using electromyography, and tongue/lip pressures were measured using Iowa Oral Performance Instrument. The results of the questionnaire showed that statistical difference in the number of teeth between the group without and with, decreased ability to swallow, and there was a correlation with lip pressure. Additionally, the higher number of teeth, the higher muscle activity, and there is a positive correlation between the number of chews and the lip pressure. Consequently, our findings suggested oral health parameters are closely associated with mastication/swallowing ability. Finally, based on the results obtained for different foods tested, we suggested that texture-modified foods are necessary to enhance swallowing ability.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 7","pages":"959 - 967"},"PeriodicalIF":2.9,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-022-01237-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4817549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti-Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark 发酵对榆根皮抗氧化、抗菌、抗炎及抗幽门螺杆菌粘附活性的影响

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-21 DOI: 10.1007/s10068-023-01259-4

Seong-Hyeon Lee, Jeong-Muk Lim, Se-Won Lee, Tae-Hu Jang, Jung-Hee Park, Young-Seok Seo, Jeong-Ho Lee, Kamala-Kannan Seralathan, Byung-Taek Oh

{"title":"Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti-Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark","authors":"Seong-Hyeon Lee, Jeong-Muk Lim, Se-Won Lee, Tae-Hu Jang, Jung-Hee Park, Young-Seok Seo, Jeong-Ho Lee, Kamala-Kannan Seralathan, Byung-Taek Oh","doi":"10.1007/s10068-023-01259-4","DOIUrl":"10.1007/s10068-023-01259-4","url":null,"abstract":"<div><p>The limited yield of <i>Ulmus davidiana</i> var. <i>japonica</i> root bark (URB) extract is considered an economic loss to the food industry. Improving extraction yield and bioactivity through fermentation increase the industrial usage of URB. The study aims to optimize the fermentation with cellulolytic and pectinolytic bacteria and evaluate the bioactivity and anti-<i>Helicobacter pylori</i> activity of the fermented URB extract. URB fermentation with the <i>Bacillus licheniformis</i> FLa3, isolated from salted seafood (<i>Sardinella zunasi</i>), under optimal conditions (37 °C, pH 6, 10% inoculum dose, and 36 h) improved the extraction yield by 36% compared to the control. The antioxidant and antimicrobial activity of the fermented extract were significantly higher than non-fermented extract. High-performance liquid chromatography results confirmed that the fermentation increased the proportion of bioactive components such as catechin (171.7%), epicatechin (144.3%), quercetin (27.3%), and kaempferol (16.7%). The results confirmed that the fermentation increased both the extraction yield and bioactivity.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 9","pages":"1257 - 1268"},"PeriodicalIF":2.9,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01259-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4822458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 2

Enzyme-derived deer velvet extract activate the immune response in cyclophosphamide-induced immunosuppressive mice 酶源鹿茸提取物激活环磷酰胺诱导的免疫抑制小鼠的免疫应答

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-21 DOI: 10.1007/s10068-023-01275-4

Sinhwa Baek, Cho I Park, Yun Gyeong Hwang, Hyejin Jeon, Seong-Eun Kim, Aeri Song, Hyun-Je Park, Ilbum Park, Jongsoo Kang, Joo Young Cha

{"title":"Enzyme-derived deer velvet extract activate the immune response in cyclophosphamide-induced immunosuppressive mice","authors":"Sinhwa Baek, Cho I Park, Yun Gyeong Hwang, Hyejin Jeon, Seong-Eun Kim, Aeri Song, Hyun-Je Park, Ilbum Park, Jongsoo Kang, Joo Young Cha","doi":"10.1007/s10068-023-01275-4","DOIUrl":"10.1007/s10068-023-01275-4","url":null,"abstract":"<div><p>Deer velvet (DV) is an oriental traditional medicine used to treat various diseases. The present study examined the effect of flavourzyme-derived DV extract (YC-1101) on macrophages and an immunosuppressed mouse model. YC-1101 induced activation of macrophages as measured by nitric oxide production, cell proliferation, and cytokine release via concentration-dependent phosphorylation of c-Jun N-terminal kinase, extracellular signal-regulated kinase, and AKT, and nuclear translocation of p65 in macrophages. In addition, oral YC-1101 administration significantly increased splenocyte proliferation and natural killer cell activity in the immunosuppressed mouse model. Moreover, the levels of immune-related cytokines such as tumor necrotic factor-α, interferon-γ, and interleukin-2 were significantly increased by YC-1101 treatment comparable to the control group. Thus, these results suggest that YC-1101 is an efficient natural ingredient that has an immune-enhancing effect, and it might be a potential functional food for improving immunity.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 10","pages":"1435 - 1444"},"PeriodicalIF":2.9,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01275-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4819920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures 不同发酵剂发酵桑葚搅拌酸奶花色苷的颜色稳定性及降解动力学

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-21 DOI: 10.1007/s10068-023-01271-8

Xin Cheng, Jinpeng Zhu, Zhijie Chen, Zhihao Wu, Fuqiang Zhang, Caie Wu, Gongjian Fan

{"title":"Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures","authors":"Xin Cheng, Jinpeng Zhu, Zhijie Chen, Zhihao Wu, Fuqiang Zhang, Caie Wu, Gongjian Fan","doi":"10.1007/s10068-023-01271-8","DOIUrl":"10.1007/s10068-023-01271-8","url":null,"abstract":"<div><p>To evaluate the storage stability of anthocyanin in stirred yoghurt, mulberry juice and different starter cultures (S) were added into milk to investigate the color stability and degradation kinetics of anthocyanin. The result showed that the redness value decreased, while the brightness value increased, and the anthocyanin content decreased significantly from 1.47 ~ 1.86 to 1.01 ~ 1.19 mg/g. The degradation kinetics followed a first-order reaction. Principal component analysis showed that S<sub>2</sub> and S<sub>6</sub> were correlated with anthocyanins, S<sub>8</sub> and S<sub>4</sub> were correlated with a*. At the later stage, S<sub>4</sub>, S<sub>8</sub> were correlated with a*, while S<sub>2</sub>, S<sub>4</sub>, S<sub>6</sub> were correlated with anthocyanins. At 28th day, the anthocyanin content of S<sub>4</sub> was 1.14 mg/g, which was not the highest, but the total score was the highest. Therefore, S<sub>4</sub> was the best choice when the storage period is 28 days. This study provided technical support for the selection of a better starter for stirring yoghurt.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 10","pages":"1351 - 1359"},"PeriodicalIF":2.9,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01271-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4822459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products 冷等离子体处理在食品加工中的进展及其对食品理化特性的影响

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-16 DOI: 10.1007/s10068-023-01266-5

Salma Farooq, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Wani Suhana Ayoub, R. Pandiselvam, Sobiya Manzoor, Mandeep Kaur

{"title":"Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products","authors":"Salma Farooq, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Wani Suhana Ayoub, R. Pandiselvam, Sobiya Manzoor, Mandeep Kaur","doi":"10.1007/s10068-023-01266-5","DOIUrl":"10.1007/s10068-023-01266-5","url":null,"abstract":"<div><p>Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 5","pages":"621 - 638"},"PeriodicalIF":2.9,"publicationDate":"2023-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01266-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4642022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 2

Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review 高温巴氏灭菌与高压巴氏灭菌对草莓产品质量参数的影响比较

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-15 DOI: 10.1007/s10068-023-01276-3

Nur Izzati Mohamed Nawawi, Giroon Ijod, Sri Sampath Janaka Senevirathna, Rana Muhammad Aadil, Noor Liyana Yusof, Masni Mat Yusoff, Noranizan Mohd Adzahan, Ezzat Mohamad Azman

{"title":"Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review","authors":"Nur Izzati Mohamed Nawawi, Giroon Ijod, Sri Sampath Janaka Senevirathna, Rana Muhammad Aadil, Noor Liyana Yusof, Masni Mat Yusoff, Noranizan Mohd Adzahan, Ezzat Mohamad Azman","doi":"10.1007/s10068-023-01276-3","DOIUrl":"10.1007/s10068-023-01276-3","url":null,"abstract":"<div><p>Strawberry (<i>Fragaria ananassa</i>) is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteurization (TP) on the quality parameters of various strawberry-based products. To summarize, most of the high pressure-treated products are microbiologically stable and showed minimum degradation of thermolabile compounds than TP-treated ones. However, some studies reported that high pressure did not have an advantage over TP especially in the preservation of phenolic phytochemicals during storage. The insufficient enzyme inactivation and high residual activity of enzymes after high pressure treatment could cause anthocyanins degradation thus affecting the product quality. Overall, this review could be valuable to potential processors in evaluating the effective commercialization of high pressure-treated strawberry products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 6","pages":"729 - 747"},"PeriodicalIF":2.9,"publicationDate":"2023-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01276-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4895136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Gut microbiota modulation via short-term administration of potential probiotic kefir yeast Kluyveromyces marxianus A4 and A5 in BALB/c mice 短期给予潜在益生菌克菲尔酵母A4和A5对BALB/c小鼠肠道微生物群的调节

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-14 DOI: 10.1007/s10068-023-01268-3

Hye-Young Youn, Hyeon-Jin Kim, Dong-Hyeon Kim, Yong-Seok Jang, Hyunsook Kim, Kun-Ho Seo

{"title":"Gut microbiota modulation via short-term administration of potential probiotic kefir yeast Kluyveromyces marxianus A4 and A5 in BALB/c mice","authors":"Hye-Young Youn, Hyeon-Jin Kim, Dong-Hyeon Kim, Yong-Seok Jang, Hyunsook Kim, Kun-Ho Seo","doi":"10.1007/s10068-023-01268-3","DOIUrl":"10.1007/s10068-023-01268-3","url":null,"abstract":"<div><p>Kefir yeast, <i>Kluyveromyces marxianus</i>, has been evaluated for its potential probiotic properties—survivability, non-pathogenicity, and antioxidant and anti-microbial activities. However, host gut microbiota modulation of kefir yeasts remains unclear. Here, we compared kefir yeast strains <i>K</i>. <i>marxianus</i> A4 (Km A4) and <i>K. marxianus</i> A5 (Km A5) with <i>Saccharomyces boulardii</i> ATCC MYA-796 (Sb MYA-796) by investigating their adherence to colorectal adenocarcinoma (Caco-2) cells and gut microbiota modulation in BALB/c mice. The kefir yeast strains exhibited higher intestinal cell adhesion than Sb MYA-796 (<i>p</i> < 0.05). Bacteroidetes, Bacteroidales, and <i>Bacteroides</i> were more abundant in the 1 × 10<sup>8</sup> CFU/mL of Km A4 treatment group than in the control group (<i>p</i> < 0.05). Moreover, 1 × 10<sup>8</sup> CFU/mL of Km A5 increased Corynebacteriales and <i>Corynebacterium</i> compared to the 1 × 10<sup>8</sup> CFU/mL of Km A4 treatment group (<i>p</i> < 0.01). The results showed that Km A4 and Km A5 had good Caco-2 cell adhesion ability and modulated gut microbiota upon short-term administration in healthy mice.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 4","pages":"589 - 598"},"PeriodicalIF":2.9,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01268-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4567791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 1

Comparison of physicochemical properties of sorghum extract by ethanol concentration and its anti-adipogenic effect in 3T3-L1 cells 乙醇浓度下高粱提取物理化性质的比较及其对3T3-L1细胞的抗脂肪作用

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-13 DOI: 10.1007/s10068-023-01272-7

Seyoung Jung, Eun Woo Jeong, Youjin Baek, Sang-Ik Han, Gwang-woong Go, Hyeon Gyu Lee

{"title":"Comparison of physicochemical properties of sorghum extract by ethanol concentration and its anti-adipogenic effect in 3T3-L1 cells","authors":"Seyoung Jung, Eun Woo Jeong, Youjin Baek, Sang-Ik Han, Gwang-woong Go, Hyeon Gyu Lee","doi":"10.1007/s10068-023-01272-7","DOIUrl":"10.1007/s10068-023-01272-7","url":null,"abstract":"<div><p>Sorghum is a vital cereal source that has various phenolic compounds and potential health-promoting benefits. This study evaluated the phenolic content, antioxidant and anti-obesity effects of sorghum extract (SE) prepared using three solvent systems: 50% (SE50), 80% (SE80), and 100% (SE100) ethanol. The results showed that SE50 exhibited the highest total polyphenol and flavonoid content among the sorghum extracts using different ethanol concentrations as extraction solvents. In addition, SE50 showed significantly higher antioxidant capacity than the other extracts. Interestingly, SE50 significantly inhibited lipid accumulation in 3T3-L1 adipocytes; however, SE80 and SE100 had no beneficial effects. Moreover, SE50 significantly downregulated the mRNA expression levels of adipogenic genes (<i>Cebpα</i>, <i>Pparγ</i>, and <i>Fabp4</i>) and lipogenic genes (<i>Srebp1c</i>, <i>Fas</i>, and <i>Scd1</i>). These results suggest that SE50 is superior to other ethanol extracts in phenolic contents, antioxidant and anti-obesity activities, and it could be used as a nutraceutical for anti-obesity.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 5","pages":"705 - 712"},"PeriodicalIF":2.9,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01272-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4536891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 1

Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature 水杨酸和氯化钙对冷藏桃品质特性的影响

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-02-13 DOI: 10.1007/s10068-023-01261-w

Nosheen Khalid, Shehla Sammi, Sumaira Miskeen, Imran Khan, Inam-u-llah, Muhammad Liaquat, Khurshid Anwar, Adnan Khan, Abdul Majeed Shah, Abdul Sattar Shah, Awatif Abid Mohammed Al-Judaibi, Jae-Won Ha, Muhammad Jahangir

{"title":"Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature","authors":"Nosheen Khalid, Shehla Sammi, Sumaira Miskeen, Imran Khan,  Inam-u-llah, Muhammad Liaquat, Khurshid Anwar, Adnan Khan, Abdul Majeed Shah, Abdul Sattar Shah, Awatif Abid Mohammed Al-Judaibi, Jae-Won Ha, Muhammad Jahangir","doi":"10.1007/s10068-023-01261-w","DOIUrl":"10.1007/s10068-023-01261-w","url":null,"abstract":"<div><p>Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl<sub>2</sub>) on Swat No. 8 variety of peach stored at refrigerated temperature (6 ± 2 °C) for 21 days. Interestingly, the results revealed that applying 2 mmol L<sup>−1</sup> SA with 3% CaCl<sub>2</sub> maintained maximum nutritional value and least decay percent (44.1%) as compared to other treatments during storage. Moreover, this combination also exhibited significant weight loss and chilling injury at 6 ± 2 °C whereas increased levels of total phenolic, flavonoids, tannin, alkaloid, ascorbic acid, and antioxidant activity were observed as compared to other treatments. The combination treatment (2 mmol L<sup>−1</sup> SA with 3% CaCl<sub>2</sub>) maintained other sensory attributes of peach fruit during refrigerated storage, therefore, its commercial use was recommended to store peach fruit for up to three weeks without any significant nutritional and physical loss.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 9","pages":"1281 - 1296"},"PeriodicalIF":2.9,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01261-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4535159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 2