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Zou F, Shinali TS, Yang M, Zhong Y, Wu J, Wang L, Wang H. Incorporation of ascorbic acid in chitosan-based coating combined with plasma-activated water: A technology for quality preservation of red grapes after simulated transportation. Int J Biol Macromol 2024; 270:132366. [PMID: 38759852 DOI: 10.1016/j.ijbiomac.2024.132366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 05/10/2024] [Accepted: 05/12/2024] [Indexed: 05/19/2024]
Abstract
Red grapes possess multiple bioactivities but are highly susceptible to spoilage due to the lack of efficient preservation techniques. Plasma-activated water (PAW) treatment and the incorporation of antioxidants in bio-based coatings are promising methods for preserving produce. In this study, we tested a novel combination by incorporating ascorbic acid (AA) into a chitosan-based edible coating (CH) and combining it with plasma-activated water (PAW) treatment (CA-PAW) before simulating transport vibrations to extend the shelf-life of red grapes. The results from storage at 4 °C for 20 d indicated that the CA-PAW treatment reduced microbial counts by 2.62 log10 CFU/g for bacteria, 1.72 log10 CFU/g for yeasts and molds, and 1.1 log10 CFU/g for coliforms, in comparison to the control group treated with sterile deionized water. Total phenols and total flavonoid content were the highest observed, at 111.2 mg GAE/100 g and 262.67 mg RE/100 g, respectively. This treatment also inhibited water migration and erosion, and reduced damage to cell structure. Microstructural observations revealed that the CH coating on the surface of red grapes diminished the degradation of bioactive components. In conclusion, the CA-PAW treatment effectively inhibited the adverse physiological changes caused by vibration and mechanical damage to red grapes, maintained their nutritional and sensory qualities, and extended the shelf life by at least 8 d.
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Affiliation(s)
- Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Tharushi S Shinali
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Miao Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanliang Zhong
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Junhua Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Liangju Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hongying Wang
- College of Engineering, China Agricultural University, Beijing 100083, China.
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Cao Y, Wu L, Xia Q, Yi K, Li Y. Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review. Foods 2024; 13:1554. [PMID: 38790854 PMCID: PMC11120273 DOI: 10.3390/foods13101554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 05/14/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.
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Affiliation(s)
- Yuping Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Q.X.); (K.Y.)
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Li Wu
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
| | - Qing Xia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Q.X.); (K.Y.)
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Kexin Yi
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Q.X.); (K.Y.)
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Yibin Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
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Al Naggar Y, Taha IM, Taha EKA, Zaghlool A, Nasr A, Nagib A, Elhamamsy SM, Abolaban G, Fahmy A, Hegazy E, Metwaly KH, Zahra AA. Gamma irradiation and ozone application as preservation methods for longer-term storage of bee pollen. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:25192-25201. [PMID: 38462566 PMCID: PMC11023998 DOI: 10.1007/s11356-024-32801-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Accepted: 03/03/2024] [Indexed: 03/12/2024]
Abstract
Bee pollen is a healthy product with a good nutritional profile and therapeutic properties. Its high moisture content, however, promotes the growth of bacteria, molds, and yeast during storage commonly result in product degradation. Therefore, the aim of this study is to assess the effectiveness of gamma irradiation (GI) and ozone (OZ) as bee pollen preservation methods for longer storage time, as well as whether they are influenced by pollen species. To do that, GI at a dosage of 2.5, 5.0, and 7.5 kGy was applied at a rate of 0.68 kGy/h and OZ application at a concentration of 0.01, 0.02, and 0.03 g/m3 was applied for one time for 6 h, to Egyptian clover and maize bee pollen, then stored at ambient temperature for 6 months. We then determined the total phenolic content (TPC) and antioxidant activity of treated and non-treated pollen samples at 0, 3, and 6 months of storage. Total bacteria, mold, and yeast count were also evaluated at 0, 2, 4, and 6 months. Statistical analyses revealed that, TPC, antioxidant, and microbial load of both clover and maize pollen samples were significantly (p < 0.05) affected by both treatment and storage time and their interaction. Both methods were extremely effective at preserving the antioxidant properties of pollen samples after 6 months of storage at room temperature. Furthermore, the highest concentrations of both GI and OZ applications completely protected pollen samples from mold and yeast while decreasing bacterial contamination. GI at the highest dose (7.5 KGy) was found to be more effective than other GI doses and OZ application in preserving biologically active compounds and lowering the microbial count of pollen samples for 6 months. As a result, we advise beekeepers to use GI at this dose for longer-term storage.
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Affiliation(s)
- Yahya Al Naggar
- Zoology Department, Faculty of Science, Tanta University, Tanta, 31527, Egypt.
- Center of Bee Research and its Products, King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia.
| | - Ibrahim M Taha
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - El-Kazafy A Taha
- Department of Economic Entomology, Faculty of Agriculture, Kafr Elsheikh University, Kafr Elsheikh, 33516, Egypt
| | - Ayman Zaghlool
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Ali Nasr
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Ashraf Nagib
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Sam M Elhamamsy
- Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Gomaa Abolaban
- Department of Plant Protection, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Alaa Fahmy
- Chemistry Department, Faculty of Science, Al-Azhar University, Cairo, 11884, Egypt
- Petrochemicals Department, Faculty of Engineering, Pharos University in Alexandria, Alexandria, Egypt
| | - Eslam Hegazy
- Department of Food Irradiation, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, 11787, Egypt
| | - Khaled H Metwaly
- Center of Plasma Technology, Al-Azhar University, Cairo, 11884, Egypt
| | - Abdullah A Zahra
- Department of Plant Protection, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
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Asdullah HU, Chen F, Hassan MA, Abbas A, Sajad S, Rafiq M, Raza MA, Tahir A, Wang D, Chen Y. Recent advances and role of melatonin in post-harvest quality preservation of shiitake ( Lentinula edodes). Front Nutr 2024; 11:1348235. [PMID: 38571753 PMCID: PMC10987784 DOI: 10.3389/fnut.2024.1348235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 02/27/2024] [Indexed: 04/05/2024] Open
Abstract
Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of their lack of protection, these mushrooms have a short shelf life. Throughout the post-harvest phase, mushrooms experience a persistent decline in quality. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, an increase in microbial count, and the depletion of nutrients and flavor. Ensuring postharvest quality preservation and prolonging mushroom shelf life necessitates the utilization of post-harvest preservation techniques, including physical, chemical, and thermal processes. This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor. It also explores the key factors influencing these processes, such as temperature, relative humidity, water activity, and respiration rate. Furthermore, the review delves into recent progress in preserving mushrooms through techniques such as drying, cooling, packaging, irradiation, washing, and coating.
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Affiliation(s)
- Hafiz Umair Asdullah
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
| | - Feng Chen
- School of Horticulture, Anhui Agricultural University, Hefei, China
| | | | - Asad Abbas
- School of Science, Western Sydney University Hawkesbury, Sydney, NSW, Australia
| | - Shoukat Sajad
- School of Horticulture, Anhui Agricultural University, Hefei, China
| | - Muhammad Rafiq
- Lushan Botanical Garden of Chinese Academy of Science, Jiujiang, China
| | | | - Arslan Tahir
- University College of Agriculture, University of Sargodha, Sargodha, Pakistan
| | - Dongliang Wang
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
| | - Yougen Chen
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
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Xu Y, Zhao Y, Zhang Y, Shi Q. Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:629-642. [PMID: 37650632 DOI: 10.1002/jsfa.12947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/25/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND Non-fried shiitake mushroom (Lentinula edodes) crisps fabricated by explosion puffing drying (EPD) are receiving worldwide attention because of their crispness, convenience, nutrition and health functions. The quality of mushroom crisps varies with storage time of fresh L. edodes. Therefore, the effect of postharvest storage time (ranging from 0 to 14 days) of fresh L. edodes on quality characteristics of EPD- processed mushroom crisps was evaluated. RESULTS The weight loss and total color difference of fresh L. edodes were increased to 2.95% and 24.66, but moisture content, firmness and lightness were reduced by 6.14%, 40.70% and 43.57%, respectively, after 14 days storage. The puffing degree of mushroom crisps was initially increased to its highest value (55.95%) on the 4th day storage and thereafter decreased. The highest rehydration ratio (2.36) and crispness (63.67), and lowest hardness (102.95 N) of mushroom crisps were fabricated with L. edodes on the 4th day of storage. Free water was predominant in fresh L. edodes, which was decreased for fresh L. edodes, whereas it increased initially to the maximum value and decreased thereafter for osmotic dehydrated and heat pump pre-dried L. edodes with increasing storage time. Principal component analysis and hierarchical cluster analysis confirmed that fresh L. edodes stored at different times had a remarkable effect on quality characteristics of mushroom crisps. CONCLUSION Fresh L. edodes stored at 4 ± 1 °C for 4 days is recommended for fabrication of mushroom crisps with superior quality. This study provides a theoretical basis for selection of a suitable storage time for fresh L. edodes before EPD of crisps. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yan Xu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Yuexiang Zhang
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
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Sun M, Zhuang Y, Gu Y, Zhang G, Fan X, Ding Y. A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation. ULTRASONICS SONOCHEMISTRY 2024; 102:106763. [PMID: 38219551 PMCID: PMC10825639 DOI: 10.1016/j.ultsonch.2024.106763] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 12/20/2023] [Accepted: 01/07/2024] [Indexed: 01/16/2024]
Abstract
Edible mushrooms are high in nutrients, low in calories, and contain bioactive substances; thus, they are a valuable food source. However, the high moisture content of edible mushrooms not only restricts their storage and transportation after harvesting, but also leads to a shorter processable cycle, production and processing limitations, and a high risk of deterioration. In recent years, ultrasonic technology has been widely applied to various food production operations, including product cleaning, post-harvest preservation, freezing and thawing, emulsifying, and drying. This paper reviews applications of ultrasonic technology in the production and processing of edible mushrooms in recent years. The effects of ultrasonic technology on the drying, extraction of bioactive substances, post-harvest preservation, shelf life/preservation, freezing and thawing, and frying of edible mushrooms are discussed. In summary, the application of ultrasonic technology in the edible mushroom industry has a positive effect and promotes the development of this industry.
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Affiliation(s)
- Mianli Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
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Zheng C, Li J, Liu H, Wang Y. Review of postharvest processing of edible wild-grown mushrooms. Food Res Int 2023; 173:113223. [PMID: 37803541 DOI: 10.1016/j.foodres.2023.113223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which have high water and enzymatic activity, are not protected by cuticles and are easily attacked by microorganisms. And wild-grown mushroom harvesting is seasonal the harvest of edible wild-grown mushrooms is subject to seasonality, so their market availability is challenging. Many processing methods have been used for postharvest mushroom processing, including sun drying, freezing, packaging, electron beam radiation, edible coating, ozone, and cooking, whose effects on the parameters and composition of the mushrooms are not entirely positive. This paper reviews the effect of processing methods on the quality of wild and some cultivated edible mushrooms. Drying and cooking, as thermal processes, reduce hardness, texture, and color browning, with the parallel that drying reduces the content of proteins, polysaccharides, and phenolics while cooking increases the chemical composition. Freezing, which allows mushrooms to retain better hardness, color, and higher chemical content, is a better processing method. Water washing and ozone help maintain color by inhibiting enzymatic browning. Edible coating facilitates the maintenance of hardness and total sugar content. Electrolytic water (EW) maintains total phenol levels and soluble protein content. Pulsed electric field and ultrasound (US) inhibit microbial growth. Frying maintains carbohydrates, lipids, phenolics, and proteins. And the mushrooms processed by these methods are safe. They are the focus of future research that combines different methods or develops new processing methods, molecular mechanisms of chemical composition changes, and exploring the application areas of wild mushrooms.
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Affiliation(s)
- Chuanmao Zheng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong 657000, Yunnan, China.
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China.
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Liu G, Chen B, Liu H, Wang X, Zhang Y, Wang C, Liu C, Zhong Y, Qiao Y. Effects of Hydroxyethyl Cellulose and Sulfated Rice Bran Polysaccharide Coating on Quality Maintenance of Cherry Tomatoes during Cold Storage. Foods 2023; 12:3156. [PMID: 37685089 PMCID: PMC10486926 DOI: 10.3390/foods12173156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 08/10/2023] [Accepted: 08/17/2023] [Indexed: 09/10/2023] Open
Abstract
Cherry tomatoes are easily damaged due to their high moisture content. A composite coating was developed to delay deterioration and prolong storage by mixing antibacterial sulfated rice bran polysaccharides (SRBP) and edible hydroxyethyl cellulose (HEC) with film-forming properties. The effects of HEC, HEC-5% SRBP, and HEC-20% SRBP preservative coatings on the maintenance of the quality of cherry tomatoes (LycopersivonesculentumMill., Xiaohuang F2) during cold storage were investigated. The HEC-20% SRBP coating significantly reduced tomato deterioration and weight loss, delayed firmness loss, decreased polyphenol oxidase activity, and increased peroxidase activity. Furthermore, cherry tomatoes treated with HEC-20% SRBP maintained high levels of titratable acid, ascorbic acid, total phenols, and carotenoids. Cherry tomatoes coated with HEC-SRBP also had higher levels of volatile substances and a greater variety of these substances compared to uncoated tomatoes. In conclusion, the HEC-20% SRBP coating effectively delayed deterioration and preserved cherry tomatoes' nutrient and flavor qualities during postharvest cold storage, suggesting it could be a novel food preservation method.
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Affiliation(s)
- Guige Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Bingjie Chen
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China; (B.C.); (H.L.); (X.W.); (Y.Z.); (C.W.); (C.L.)
| | - Hongru Liu
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China; (B.C.); (H.L.); (X.W.); (Y.Z.); (C.W.); (C.L.)
| | - Xiao Wang
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China; (B.C.); (H.L.); (X.W.); (Y.Z.); (C.W.); (C.L.)
| | - Yi Zhang
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China; (B.C.); (H.L.); (X.W.); (Y.Z.); (C.W.); (C.L.)
| | - Cunfang Wang
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China; (B.C.); (H.L.); (X.W.); (Y.Z.); (C.W.); (C.L.)
| | - Chenxia Liu
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China; (B.C.); (H.L.); (X.W.); (Y.Z.); (C.W.); (C.L.)
| | - Yaoguang Zhong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Yongjin Qiao
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China; (B.C.); (H.L.); (X.W.); (Y.Z.); (C.W.); (C.L.)
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Qian S, Lan T, Zhao X, Song T, Cao Y, Zhang H, Liu J. Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review. ULTRASONICS SONOCHEMISTRY 2023; 98:106532. [PMID: 37517277 PMCID: PMC10407543 DOI: 10.1016/j.ultsonch.2023.106532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/13/2023] [Accepted: 07/19/2023] [Indexed: 08/01/2023]
Abstract
In recent years, new food processing technologies (such as ultrasound, high-pressure homogenization, and pulsed electric fields) have gradually appeared in the public 's field of vision. These technologies have made outstanding contributions to changing the structure and function of protein complexes. As a relatively mature physical field, ultrasound has been widely used in food-related fields. However, with the gradual deepening of related research, it is found that the combination of different fields often makes some characteristics of the product better than the product under the action of a single field, which will not only lead to a broader application prospect of the product, but also make the product a better solution in some special fields. There are usually synergistic and antagonistic effects when multiple fields are combined, and these effects will also gradually enlarge the interaction between different components of the protein complex system. In this paper, while explaining the mechanism of ultrasonic combined with other fields affecting the steric hindrance and shielding site of protein complex system, we will further explain the effect of this effect on the function and application of protein complex system.
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Affiliation(s)
- Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xu Zhao
- Jilin Province Institute of Product Quality Supervision and Inspection, Changchun 130022, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Yong Cao
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
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10
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Gao H, Ye S, Liu Y, Fan X, Yin C, Liu Y, Liu J, Qiao Y, Chen X, Yao F, Shi D. Transcriptome analysis provides insight into gamma irradiation delaying quality deterioration of postharvest Lentinula edodes during cold storage. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 6:100172. [PMID: 37213208 PMCID: PMC10199187 DOI: 10.1016/j.fochms.2023.100172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 04/27/2023] [Accepted: 05/06/2023] [Indexed: 05/23/2023]
Abstract
To better determine how gamma irradiation (GI) improves abiotic stress resistance, a transcriptome analysis of postharvest L. edodes in response to 1.0 kGy GI was conducted, and further the underlying mechanism of GI in delaying quality deterioration over 20 d of cold storage was explored. The results suggested that GI was involved in multiple metabolic processes in irradiated postharvest L. edodes. In comparison with the control group, the GI group contained 430 differentially expressed genes, including 151 upregulated genes and 279 downregulated genes, which unveiled characteristic expression profiles and pathways. The genes involved in the pentose phosphate pathway were mainly upregulated and the expression level of the gene encoding deoxy-D-gluconate 3-dehydrogenase was 9.151-fold higher. In contrast, the genes related to other energy metabolism pathways were downregulated. Concurrently, GI inhibited the expression of genes associated with delta 9-fatty acid desaturase, ribosomes, and HSP20; thus, GI helped postpone the degradation of lipid components, suppress transcriptional metabolism and regulate the stress response. Additionally, the metabolic behavior of DNA repair induced by GI intensified by noticeable upregulation. These regulatory effects could play a potential and nonnegligible role in delaying the deterioration of L. edodes quality. The results provide new information on the regulatory mechanism of postharvest L. edodes when subjected to 1.0 kGy GI during cold storage.
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Affiliation(s)
- Hong Gao
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Shuang Ye
- School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan 430068, China
| | - Yani Liu
- School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan 430068, China
| | - Xiuzhi Fan
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chaomin Yin
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Ying Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingyu Liu
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xueling Chen
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Fen Yao
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Defang Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
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11
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Beitia E, Gkogka E, Chanos P, Hertel C, Heinz V, Valdramidis V, Aganovic K. Microbial decontamination assisted by ultrasound-based processing technologies in food and model systems: A review. Compr Rev Food Sci Food Saf 2023; 22:2802-2849. [PMID: 37184058 DOI: 10.1111/1541-4337.13163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 04/03/2023] [Accepted: 04/06/2023] [Indexed: 05/16/2023]
Abstract
Ultrasound (US) technology is recognized as one of the emerging technologies that arise from the current trends for improving nutritional and organoleptic properties while providing food safety. However, when applying the US alone, higher power and longer treatment times than conventional thermal treatments are needed to achieve a comparable level of microbial inactivation. This results in risks, damaging food products' composition, structure, or sensory properties, and can lead to higher processing costs. Therefore, the US has often been investigated in combination with other approaches, like heating at mild temperatures and/or treatments at elevated pressure, use of antimicrobial substances, or other emerging technologies (e.g., high-pressure processing, pulsed electric fields, nonthermal plasma, or microwaves). A combination of US with different approaches has been reported to be less energy and time consuming. This manuscript aims to provide a broad review of the microbial inactivation efficacy of US technology in different food matrices and model systems. In particular, emphasis is given to the US in combination with the two most industrially viable physical processes, that is, heating at mild temperatures and/or treatments at elevated pressure, resulting in techniques known as thermosonication, manosonication, and manothermosonication. The available literature is reviewed, and critically discussed, and potential research gaps are identified. Additionally, discussions on the US's inactivation mechanisms and lethal effects are included. Finally, mathematical modeling approaches of microbial inactivation kinetics due to US-based processing technologies are also outlined. Overall, this review focuses only on the uses of the US and its combinations with other processes relevant to microbial food decontamination.
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Affiliation(s)
- Enrique Beitia
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Panagiotis Chanos
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Christian Hertel
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Vasilis Valdramidis
- Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
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12
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Ma J, Meng L, Wang S, Li J, Mao X. Inactivation of Vibrio parahaemolyticus and retardation of quality loss in oyster (Crassostrea gigas) by ultrasound processing during storage. Food Res Int 2023; 168:112722. [PMID: 37120192 DOI: 10.1016/j.foodres.2023.112722] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 02/25/2023] [Accepted: 03/14/2023] [Indexed: 05/01/2023]
Abstract
The health problems caused by foodborne pathogens of raw oysters have been widely concerned. Traditional heating methods tend to lead the loss of the original nutrients and flavors, in this study, the nonthermal ultrasound technology was applied to inactivate Vibrio parahaemolyticus on raw oysters, and the retardation effects on microbial growth and quality loss of oysters stored at 4 ℃ after ultrasonic treatment were also investigated. After treated by 7.5 W/mL ultrasound for 12.5 min, the Vibrio parahaemolyticus in oysters was reduced by 3.13 log CFU/g. By measuring total aerobic bacteria and total volatile base nitrogen, the growth trend after ultrasonic treatment was delayed compared with heat treatment, and the shelf life of oysters was prolonged. At the same time, ultrasonic treatment delayed the changes of color difference and lipid oxidation of oysters during cold storage. Texture analysis showed that ultrasonic treatment helped maintain the good textural structure of oysters. Histological section analysis also demonstrated that muscle fibers were still tightly packed after ultrasonic treatment. Low-field nuclear magnetic resonance (LF-NMR) illustrated that the water in the oysters was well maintained after ultrasonic treatment. In addition, gas chromatograph - ion mobility spectrometer (GC-IMS) showed that ultrasound treatment could better preserve the flavor of oysters during cold storage. Therefore, it is believed that ultrasound can inactivate foodborne pathogens of raw oysters and keep its freshness and original taste better during storage.
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Affiliation(s)
- Jiaqi Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lingyun Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Sai Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Jiao Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.
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13
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Yan D, Fan Y, Song S, Guo Y, Liu Y, Xu X, Liu F, Gao Q, Wang S. HOG1 Mitogen-Activated Protein Kinase Pathway–Related Autophagy Induced by H2O2 in Lentinula edodes Mycelia. J Fungi (Basel) 2023; 9:jof9040413. [PMID: 37108868 PMCID: PMC10143471 DOI: 10.3390/jof9040413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/08/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023] Open
Abstract
Mycelial ageing is associated with ROS and autophagy in Lentinula edodes. However, the underlying cellular and molecular mechanisms between ROS and autophagy remain obscure. This study induced autophagy in L. edodes mycelia through exogenous H2O2 treatment. Results showed that 100 μM H2O2 treatment for 24 h significantly inhibited mycelial growth. H2O2 caused the depolarisation of MMP and accumulation of TUNEL-positive nuclei, which was similar to the ageing phenotype of L. edodes mycelia. Transcriptome analysis showed that differentially expressed genes were enriched in the mitophagic, autophagic, and MAPK pathways. LeAtg8 and LeHog1 were selected as hub genes. RNA and protein levels of LeATG8 increased in the H2O2-treated mycelia. Using fluorescent labelling, we observed for the first time the classic ring structure of autophagosomes in a mushroom, while 3D imaging suggested that these autophagosomes surrounded the nuclei to degrade them at specific growth stages. Phospho-LeHOG1 protein can translocate from the cytoplasm to the nucleus to regulate mycelial cells, resisting ROS-induced oxidative stress. Furthermore, LeATG8 expression was suppressed when LeHOG1 phosphorylation was inhibited. These results suggest that the LeATG8-dependent autophagy in L. edodes mycelial is closely associated with the activity or even phosphorylation of LeHOG1.
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14
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Guo W, Tang X, Cui S, Zhang Q, Zhao J, Mao B, Zhang H. Recent advance in quality preservation of non-thermal preservation technology of fresh mushroom: a review. Crit Rev Food Sci Nutr 2023:1-17. [DOI: 10.1080/10408398.2023.2193636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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15
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Gao Q, Fan Y, Wei S, Song S, Guo Y, Wang S, Liu Y, Yan D. Insights into the Global Transcriptome Response of Lentinula edodes Mycelia during Aging. J Fungi (Basel) 2023; 9:jof9030379. [PMID: 36983547 PMCID: PMC10057243 DOI: 10.3390/jof9030379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/15/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
The spawn of Lentinula edodes and other basidiomycete fungi tend to age with long-term culture. This causes heavy yield losses if aging spawn is used for propagation. In this study, we cultivated dikaryotic L. edodes mycelia in plates for 60 days to produce intrinsic aging phenotypes. We found that intracellular reactive oxygen species levels increased in contrast to mitochondrial depolarization and also observed greater DNA fragmentation with longer culture time. Transcriptome analysis of mycelia at different growth stages revealed pronounced expression differences between short- and long-term cultures. In particular, "phenylalanine, tyrosine, and tryptophan biosynthesis", "mitophagy and autophagy", "MAPK signaling pathway", and "ABC transporter" were among the enriched terms in the mycelial aging process. Weighted correlation network analysis identified LeAtg8, LeHog1, LePbs2, and LemTOR as key genes during aging. Western blotting confirmed that LeATG8 and phosphorylated LeHOG1 protein levels were significantly upregulated in aging mycelia. Our combined analytical approach provides insights into the mechanisms that regulate mycelial aging, indicating that autophagy/mitophagy plays a major role in counteracting the effects of age on mycelial growth development.
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Affiliation(s)
- Qi Gao
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, 9 Shuguang Garden Zhonglu, Haidian District, Beijing 100097, China
| | - Yangyang Fan
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, 9 Shuguang Garden Zhonglu, Haidian District, Beijing 100097, China
| | - Sai Wei
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, 9 Shuguang Garden Zhonglu, Haidian District, Beijing 100097, China
- College of Plant Science and Technology, Beijing University of Agriculture, 7 Beinong Road, Changping District, Beijing 102208, China
| | - Shuang Song
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, 9 Shuguang Garden Zhonglu, Haidian District, Beijing 100097, China
| | - Yuan Guo
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, 9 Shuguang Garden Zhonglu, Haidian District, Beijing 100097, China
| | - Shouxian Wang
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, 9 Shuguang Garden Zhonglu, Haidian District, Beijing 100097, China
| | - Yu Liu
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, 9 Shuguang Garden Zhonglu, Haidian District, Beijing 100097, China
| | - Dong Yan
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, 9 Shuguang Garden Zhonglu, Haidian District, Beijing 100097, China
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16
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Guo Y, Chen X, Gong P, Long H, Wang J, Deng Z, Wang R, Han A, Qi Z, Yao W, Yang W, Wang J, Li N, Chen F. Characterization of an active film prepared with Lentinus edodes (shiitake) polysaccharide and its effect on post-harvest quality and storage of shiitake. Int J Biol Macromol 2023; 238:123973. [PMID: 36921827 DOI: 10.1016/j.ijbiomac.2023.123973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/26/2023] [Accepted: 03/04/2023] [Indexed: 03/14/2023]
Abstract
The aim of this study was to prepare a film based on shiitake (Lentinus edodes) stalk polysaccharides (LEP) for mushroom preservation. The effects of different LEP concentrations on physical, mechanical, antioxidant, and antimicrobial properties of the prepared film were evaluated. Using scanning electron microscopy, it was revealed that the addition of 1.5 % LEP resulted in homogeneous distribution in the prepared film, as well as greatly improved its antimicrobial properties. Moreover, LEP film resulted in superior mushroom preservation by regulating enzyme activities related to mushroom browning and softening, thereby decaying these processes. In addition, the prepared film maintained mushroom quality by reducing the accumulation of H2O2 and activating the regulatory system against oxidative stress. Collectively, the findings of the present study highlight the potential benefits of LEP films as a strategy to improve mushroom quality and prevent post-harvest spoilage, hence constituting a novel prospect for the development of shiitake by-products.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhenfang Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Aoyang Han
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhuoya Qi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Nan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an 710054, China
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17
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Guo Y, Chen X, Gong P, Wang R, Qi Z, Deng Z, Han A, Long H, Wang J, Yao W, Yang W, Wang J, Li N. Advances in Postharvest Storage and Preservation Strategies for Pleurotus eryngii. Foods 2023; 12:foods12051046. [PMID: 36900561 PMCID: PMC10000407 DOI: 10.3390/foods12051046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/22/2023] [Accepted: 02/22/2023] [Indexed: 03/06/2023] Open
Abstract
The king oyster mushroom (Pleurotus eryngii) is a delicious edible mushroom that is highly prized for its unique flavor and excellent medicinal properties. Its enzymes, phenolic compounds and reactive oxygen species are the keys to its browning and aging and result in its loss of nutrition and flavor. However, there is a lack of reviews on the preservation of Pl. eryngii to summarize and compare different storage and preservation methods. This paper reviews postharvest preservation techniques, including physical and chemical methods, to better understand the mechanisms of browning and the storage effects of different preservation methods, extend the storage life of mushrooms and present future perspectives on technical aspects in the storage and preservation of Pl. eryngii. This will provide important research directions for the processing and product development of this mushroom.
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Affiliation(s)
| | | | - Pin Gong
- Correspondence: ; Tel.: +86-13772196479
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18
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Hong C, Zhao YM, Zhou C, Guo Y, Ma H. Ultrasonic washing as an abiotic elicitor to increase the phenolic content in fruits and vegetables: A review. Compr Rev Food Sci Food Saf 2023; 22:785-808. [PMID: 36541199 DOI: 10.1111/1541-4337.13091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/25/2022] [Accepted: 11/21/2022] [Indexed: 12/24/2022]
Abstract
Ultrasonic washing has been widely applied to the postharvest storage of fruits and vegetables as a residue-free physical washing technology, which plays an important role in improving shelf-life, safety, and nutritional value. Phenolics are a large group of phytochemicals widespread in fruits and vegetables, and they have been considered potential protective factors against some diseases because of potent antioxidative properties. Previous studies have shown that ultrasonic washing can increase the phenolic content of fruits and vegetables immediately or during storage through the induction of plant stress responses, which is of great significance for improving the functional and nutritional value of fruits and vegetables. However, the mechanisms of ultrasound as an elicitor to improve the phenolic content remain controversial. Therefore, this review summarizes the applications of ultrasonic washing to increase the phenolic content in fruits and vegetables. Meanwhile, the corresponding physiological stress response mechanisms of the phenolic accumulation in terms of immediate stress responses (i.e., higher extractability of phenolics) and late stress responses (i.e., metabolism of phenolics) are expounded. Moreover, a hypothetical model is proposed to explain phenolic biosynthesis triggered by signaling molecules produced under ultrasound stress, including primary signal (i.e., extracellular adenosine triphosphate) and secondary signals (e.g., reactive oxygen species, Ca2+ , NO, jasmonates, and ethylene). Additionally, the techno-economic feasibility of ultrasonic washing technology is also discussed. Further, challenges and trends for further development of ultrasonic washing as an abiotic elicitor applied to the postharvest storage of fruits and vegetables are presented.
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Affiliation(s)
- Chen Hong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yi-Ming Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
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19
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Advances in the Role and Mechanisms of Essential Oils and Plant Extracts as Natural Preservatives to Extend the Postharvest Shelf Life of Edible Mushrooms. Foods 2023; 12:foods12040801. [PMID: 36832876 PMCID: PMC9956186 DOI: 10.3390/foods12040801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/06/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023] Open
Abstract
China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms.
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20
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Aly AA, Mohammed MK, Maraei RW, Abdalla AE, Abouel-Yazeed AM. Improving the nutritional quality and bio-ingredients of stored white mushrooms using gamma irradiation and essential oils fumigation. RADIOCHIM ACTA 2023. [DOI: 10.1515/ract-2022-0118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Abstract
Abstract
Mushrooms are highly perishable in nature and deteriorate within a few days after harvesting due to their high respiration rate and delicate epidermal structure. Consequently, the shelf-life of freshly harvested mushroom is limited to 1–3 days at ambient condition. Hence, the current investigation was carried out to study γ-irradiation effects (1.5 and 2.0 kGy) and essential oils (EOs) fumigation including geranium (60 and 80 μL/L) and lemongrass (40 and 60 μL/L) on nutritional quality (Vitamins C and D2) as well as bio-ingredients such as total soluble proteins, phenolic and flavonoids contents, antioxidant activity were determined as an origin of potential natural antioxidant plus the profile of phenols and flavonoids identified by HPLC. As well as activities of some enzymes (PPO, SOD, PAL, and APX) of Agaricus bisporus mushroom at 4 °C during storage time for twelve days. The findings showed that there was a reduction in the contents of Vit. C and vitamin D2 in all mushroom samples during storage, where the essential oil treatment especially 60 μL/L of geranium and 40 μL/L of lemongrass gave the least decrease (3.42 and 3.28 mg/100 g FW, respectively) of ascorbic acid content compared to the other treatments while the irradiated samples (1.5, and 2.0 kGy) gave the lowest decrease of vitamin D2 (106.30 and 114.40 mg/kg DW, respectively) at the end of storage time. The content of the bio-ingredients content was affected by the storage periods, and the samples treated with oil fumigation gave the best content and the same trend happened with the antioxidant activity. The enzymes activity increased by the storage period, especially after 4 days of storage, and then the activity decreased after that. Quantification of phenolic and flavonoid compounds affected by storage periods in all treatments and the EO-treated mushrooms gave the best amount of them. Thus, samples of mushrooms treated with oil fumigation especially 60 μL/L of geranium and 40 μL/L of lemongrass can successfully increase the nutritional value plus maintain the value of the mushrooms during storage time.
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Affiliation(s)
- Amina A. Aly
- Natural Products Department , National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
| | - Marwa K. Mohammed
- Natural Products Department , National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
| | - Rabab W. Maraei
- Natural Products Department , National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
| | - Ahmed E. Abdalla
- Food Science Department, Faculty of Agriculture (Saba Basha) , Alexandria University , Alexandria , Egypt
| | - Ayman M. Abouel-Yazeed
- Food Science Department, Faculty of Agriculture (Saba Basha) , Alexandria University , Alexandria , Egypt
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21
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Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
To explore the effect of low-temperature and low-salt fermentation on the volatile flavor substances of Chinese kohlrabi, low-temperature and low-salt fermented Chinese kohlrabi (LSCK) and traditional high-salt fermented Chinese kohlrabi (HSCK) were produced. The physicochemical and texture properties of the two kinds of Chinese kohlrabies were evaluated. Headspace gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) were used to analyze the volatile flavor substances of the kohlrabi. The results showed that the total acid content significantly decreased (p < 0.05), while protein and reducing sugar contents significantly increased (p < 0.05) by low-temperature and low-salt fermentation. A total of 114 volatile flavor substances were identified. The alcohol, ketone, pyrazine, ether, and nitrile contents in LSCK were significantly higher than those in HSCK (p < 0.05). Moreover, the unpleasant flavor from the 3-methylbutyric acid formation was effectively depressed in LSCK. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) models established by multivariate statistical analysis significantly distinguished the two types of kohlrabies. Multivariate statistical analysis suggested that 16 volatile flavor substances with VIP >1, including tetrahydrothiophene, ethyl 3-(methylthio)propanoate, 3-methylbutyric acid, hexanenitrile, and 3-methyl-3-buten-1-ol, could be used as potential biomarkers for identifying LSCK and HSCK. The E-nose analysis further demonstrated that there was a significant difference in overall flavor between the LSCK and HSCK. The present study provides support for the development of green processing technology and new low-salt Chinese kohlrabi products.
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22
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Zhong Y, Dong S, Cui Y, Dong X, Xu H, Li M. Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review. Foods 2022; 12:foods12010103. [PMID: 36613319 PMCID: PMC9818174 DOI: 10.3390/foods12010103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/13/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people's consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation's influence on the flavor of edible fungus.
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23
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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24
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Study on the quality change and deterioration mechanism of leisure dried tofu under different storage temperature conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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25
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Hong C, Zhou HC, Zhao YM, Ma H. Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety. Front Nutr 2022; 9:1006440. [PMID: 36407509 PMCID: PMC9670152 DOI: 10.3389/fnut.2022.1006440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 10/17/2022] [Indexed: 03/30/2024] Open
Abstract
Ultrasonic washing has been proved to be an abiotic elicitor to induce the accumulation of phenolics in some fruit and vegetables. However, the feasibility of ultrasonic washing on the accumulation of phenolics in fresh-cut red cabbages has not yet been reported. Therefore, the effects of ultrasonic washing on the phenolics and related phenolic metabolism enzymes of fresh-cut red cabbages, as well as quality and microbial safety during cold storage, were investigated. Firstly, the single-factor tests were used to optimize the ultrasonic processing parameters, including frequency mode, frequency amplitude, power density, frequency cycle time, and ultrasonic washing. Then the activities of the enzymes related to phenolic metabolisms after optimal ultrasound treatment were investigated, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). Additionally, the quality and microbial safety of fresh-cut red cabbages stored at 4°C under the optimal ultrasound treatment were evaluated. The results showed that the content of soluble phenolics (SPs) in fresh-cut red cabbages increased significantly during storage under the optimal conditions (28 ± 2 kHz, 60 W/L, 400 ms, and 20 min) compared with the control (P < 0.05). The PAL activity was activated and the PPO and POD activities were inhibited after ultrasonic washing, which contributed to the increase in the content of SPs. Meanwhile, the storage quality and microbial safety of fresh-cut red cabbages were improved. Ultrasonic washing reduced the weight loss and respiration rate and improved the color and texture characteristics. Additionally, the fresh-cut red cabbages after ultrasonic washing showed more retention of ascorbic acid (AA), total soluble proteins (TSPs), total soluble sugars (TSSs), and total soluble solids (SSs) compared with the control. Finally, ultrasonic washing effectively inhibited the growth of bacteria, molds and yeasts, which is beneficial to the extension of the shelf-life of fresh-cut red cabbages. Therefore, ultrasonic washing can be used as a tool to increase the content of SPs in fresh-cut red cabbages while retaining quality attributes and microbial safety.
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Affiliation(s)
- Chen Hong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hong-Chang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yi-Ming Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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Wang K, Qi L, Zhao L, Liu J, Guo Y, Zhang C. Degradation of chondroitin sulfate: Mechanism of degradation, influence factors, structure-bioactivity relationship and application. Carbohydr Polym 2022; 301:120361. [DOI: 10.1016/j.carbpol.2022.120361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/12/2022] [Accepted: 11/13/2022] [Indexed: 11/19/2022]
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Nasri E, Khademi O, Saba MK, Ebrahimi R. Extension of button mushroom storability by ultrasound treatment in combination with calcium lactate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01560-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ma JJ, Wang ZW, Xu J, Hu CY, Qiu TC, Huang ZY. Effect of autoclave sterilization, gamma irradiation and high-pressure processing on the migration of 4,4’-MDA and its isomers in laminated food packaging bags. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hu J, Dong T, Bu H, Sun T, Zhang J, Xu C, Yun X. Construction of gas permeable channel in poly(l-lactic acid) membrane and its control of the micro atmosphere in okra packaging. Int J Biol Macromol 2022; 219:519-529. [DOI: 10.1016/j.ijbiomac.2022.08.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/31/2022] [Accepted: 08/02/2022] [Indexed: 11/05/2022]
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30
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Guo Y, Chen X, Gong P, Guo J, Deng D, He G, Ji C, Wang R, Long H, Wang J, Yao W, Yang W, Chen F. Effect of shiitake mushrooms polysaccharide and chitosan coating on softening and browning of shiitake mushrooms (Lentinus edodes) during postharvest storage. Int J Biol Macromol 2022; 218:816-827. [PMID: 35907449 DOI: 10.1016/j.ijbiomac.2022.07.193] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/18/2022] [Accepted: 07/24/2022] [Indexed: 02/01/2023]
Abstract
We investigated the browning and softening of fresh Lentinula edodes (LE) coated with polysaccharides (LEP) isolated from LE stalks and stored at 4 °C for 15 days. The results showed that compared to the chitosan-coated and uncoated LE, the LEP-treated mushrooms showed significant improvements in several qualities during storage, such as reduced weight loss, retention of hardness and springiness, improved soluble protein content, and reduced browning, malondialdehyde content, and electrolyte leakage rate. The best results were obtained with 1.5 % LEP. LEP improved the activities of peroxidase, catalase, superoxide dismutase, ascorbate peroxidase, and phenylalanine ammonialyase and significantly reduced the accumulation of hydrogen peroxide during storage compared to the control samples. In addition, the LEP treatment maintained the high antioxidant activity of LE during storage. Notably, LEP inhibited browning-related enzymes (polyphenol oxidase and tyrosinase) to reduce browning. It also maintained high levels of cellulase, chitinase, and β-1,3 glucanase to improve softening during storage. These findings suggest the potential of LEP to improve the post-harvest quality of mushrooms, allowing a storage period of up to 15 days (extending the shelf life by six days) and indirectly suggesting that the polysaccharide component of LEP can act as a self-defense additive to protect against spoilage during storage.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jing Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dan Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guanglian He
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Chenglong Ji
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an 710054, China
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Anti-Adipogenic Lanostane-Type Triterpenoids from the Edible and Medicinal Mushroom Ganoderma applanatum. J Fungi (Basel) 2022; 8:jof8040331. [PMID: 35448561 PMCID: PMC9028577 DOI: 10.3390/jof8040331] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/01/2023] Open
Abstract
Our previous research has shown that lanostane triterpenoids from Ganoderma applanatum exhibit significant anti-adipogenesis effects. In order to obtain more structurally diverse lanostane triterpenoids to establish a structure–activity relationship, we continued the study of lanostane triterpenoids from the fruiting bodies of G. applanatum, and forty highly oxygenated lanostane-type triterpenoinds (1–40), including sixteen new compounds (1–16), were isolated. Their structures were elucidated using NMR spectra, X-ray crystallographic analysis, and Mosher’s method. In addition, some of their parts were evaluated to determine their anti-adipogenesis activities in the 3T3-L1 cell model. The results showed that compounds 16, 22, 28, and 32 exhibited stronger anti-adipogenesis effects than the positive control (LiCl, 20 mM) at the concentration of 20 μM. Compounds 15 and 20 could significantly reduce the lipid accumulation during the differentiation process of 3T3-L1 cells, comparable to the untreated group. Their IC50 values were 6.42 and 5.39 μM, respectively. The combined results of our previous and present studies allow us to establish a structure-activity relationship of lanostane triterpenoids, indicating that the A-seco-23→26 lactone skeleton could play a key role in anti-adipogenesis activity.
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