基于迈克尔加成反应的e -2-己烯醛湿度响应释放控制浆果腐败

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-09 DOI:10.1016/j.foodres.2025.116808

Jiali Wang , Zisheng Luo , Rouwang Jiang , Yun Xiao , Zhenbiao Li , Jing Huang , Yanpei Chen , Dong Li , Qingqing Wang , Shenghua Ding , Jingjun Wu , Song Shi , Ahmed Abou El-yazied , Mohamed F.M. Ibrahim , Amr Elkelish , Yanqun Xu

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引用次数: 0

摘要

植物释放挥发性化合物来抵御病原体，在易腐食品供应链中应用这一机制可以提高食品的保存性、安全性和可持续性。本研究利用谷胱甘肽（GSH）与天然化合物e -2-己烯醛（E-2-hexenal）之间的可逆Michael加成反应，合成了一种缓释防腐剂谷胱甘肽己烯醛（Glut-SH-al）。反应效率达到75.59%，提高了e -2-己烯醛的热稳定性。这种防腐剂确保e -2-己烯醛的稳定、可控释放，并随着温度和湿度的增加而增加。与纯e -2-己烯醛相比，谷氨酸- sh -al表现出持久的抗真菌活性，在5 mg L−1时抑制灰绿杆菌菌落生长，在100 mg L−1时完全抑制其他真菌，随着时间的推移具有持续的效果。谷氨酸- sh -al通过抑制微生物生长、调节关键代谢物和调节基因（FaRAP、FaMYB10、FaPG1、FaPL）来延缓草莓的成熟和衰老，从而延长草莓的保质期。这种缓释防腐剂适应各种条件，在包装中释放e -2-己烯醛，延长保质期，提高食品安全性，使谷氨酸- sh -al成为一种有前途的水果防腐剂，特别是浆果。

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Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control

Plants emit volatile compounds to defend against pathogens, and applying this mechanism in perishable food supply chains enhances preservation, safety, and sustainability. Here, we synthesized a sustained-release preservative, glutathione hexenal (Glut-SH-al), using the reversible Michael addition reaction between glutathione (GSH) and the natural compound E-2-hexenal. The reaction achieved 75.59 % efficiency, enhancing E-2-hexenal's thermal stability. This preservative ensures stable, controlled release of E-2-hexenal, with rates increasing with temperature and humidity. Glut-SH-al exhibits prolonged antifungal activity, inhibiting B. cinerea colony growth at 5 mg L⁻¹ and completely inhibiting other fungi at 100 mg L⁻¹, with sustained effects over time compared to pure E-2-hexenal. Glut-SH-al extended strawberry shelf life by inhibiting microbial growth, modulating key metabolites, and regulating genes (FaRAP, FaMYB10, FaPG1, FaPL) to reduce ripening and senescence. This sustained-release preservative adapts to various conditions, releasing E-2-hexenal in packaging to extend shelf life and enhance food safety, making Glut-SH-al a promising preservative for fruits, particularly berries.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.