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El-araby A, Janati W, Ullah R, Uddin N, Bari A. Antifungal efficacy of chitosan extracted from shrimp shell on strawberry ( Fragaria × ananassa) postharvest spoilage fungi. Heliyon 2024; 10:e29286. [PMID: 38617969 PMCID: PMC11015463 DOI: 10.1016/j.heliyon.2024.e29286] [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: 02/10/2024] [Revised: 03/07/2024] [Accepted: 04/04/2024] [Indexed: 04/16/2024] Open
Abstract
The strong demand for biological materials in the food industry places chitosan at the forefront of other biopolymers. The present study aims to evaluate the antifungal properties of chitosan extracted from shrimp shell waste (Parapenaeus longirostris) against post-harvest strawberry (Fragaria × ananassa) spoilage fungi. The physicochemical characteristics (DD, Mw, and solubility) of extracted chitosan were determined. In addition, functional characteristics were studied by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The antifungal effect of chitosan on mycelial growth and spore germination of Aspergillus niger, Botrytis cinerea, Fusarium oxysporum, and Rhizopus stolonifer was evaluated. Yield, degree of deacetylation, molecular weight, and solubility were 21.86%, 83.50%, 180 kDa, and 80.10%, respectively. A degree of deacetylation of 81.27% was calculated from the FTIR spectrum and a crystallinity index of 79.83% was determined from the X-ray diffraction pattern. SEM images of extracted chitosan showed a combination of fibrous and porous structure. At 3% chitosan, mycelial growth inhibition rates of A. niger, B. cinerea, F. oxysporum, and R. stolonifer ranged from 81.37% to 92.70%. At the same chitosan concentration, the percentages of spore germination inhibition of the isolated fungi ranged from 65.47% to 71.48%. The antifungal activity was highly dose-dependent. As a natural polymer, chitosan offers a convincing alternative to synthetic antimicrobials for the post-harvest preservation of strawberries. Its potential lies in its ability to inhibit the growth of spoilage fungi.
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Affiliation(s)
- Abir El-araby
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, 30050, Morocco
| | - Walid Janati
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, 30050, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Nisar Uddin
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, China
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, 11451, Saudi Arabia
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2
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Hosoya M, Saito Y, Horiuchi Y. Honeycomb reactor: a promising device for streamlining aerobic oxidation under continuous-flow conditions. Beilstein J Org Chem 2023; 19:752-763. [PMID: 37284591 PMCID: PMC10241100 DOI: 10.3762/bjoc.19.55] [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: 03/02/2023] [Accepted: 05/15/2023] [Indexed: 06/08/2023] Open
Abstract
We report on the high potential of a honeycomb reactor for the use in aerobic oxidation under continuous-flow conditions. The honeycomb reactor is made of porous material with narrow channels separated by porous walls allowing for high density accumulation in the reactor. This structure raised the mixing efficiency of a gas-liquid reaction system, and it effectively accelerated the aerobic oxidation of benzyl alcohols to benzaldehydes under continuous-flow conditions. This reactor is a promising device for streamlining aerobic oxidation with high process safety because it is a closed system.
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Affiliation(s)
- Masahiro Hosoya
- API R&D Laboratory, Research Division, Shionogi & Co., Ltd., 1-1, Futaba-cho 3-Chome, Toyonaka, Osaka 561-0825, Japan
| | - Yusuke Saito
- Carbon Neutral Promotion Division, ARK Creation Centre, Cataler Corporation, 1905-10 Shimonobe, Iwata, Shizuoka 438-0112, Japan
| | - Yousuke Horiuchi
- Carbon Neutral Promotion Division, ARK Creation Centre, Cataler Corporation, 1905-10 Shimonobe, Iwata, Shizuoka 438-0112, Japan
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3
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Xu Y, Qi J, Yu M, Zhang R, Lin H, Yan H, Li C, Jia J, Hu Y. Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels. Food Chem 2023; 423:136348. [PMID: 37201258 DOI: 10.1016/j.foodchem.2023.136348] [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: 03/01/2023] [Revised: 04/23/2023] [Accepted: 05/08/2023] [Indexed: 05/20/2023]
Abstract
This study aimed to determine the efficacy of star anise dietary fiber (SADF) in alleviating the oxidative damage of myofibrillar protein (MP) from the perspective of volatile components. SADF and SADF without essential oils (EOs) (NSADF) were added to oxidized MP. The addition of NSADF and SADF improved the water-holding capacity (WHC) and gel strength, with the 0.4% addition showing the highest values. Moreover, the WHC of MP from the SADF-treated group was significantly higher than that from the NSADF-treated group at the same dosage, suggesting that EOs in SADF improved the WHC through antioxidation. EOs in SADF prevented the attack of hydroxyl radicals on MP, increasing the β-sheet level and decreasing the random coil level, which was supported by the results of FT-IR, carbonyl content, and sulfhydryl content. Limonene and anisaldehyde present in EOs played an antioxidant role, and anisaldehyde could scavenge free radicals through demethoxylation.
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Affiliation(s)
- Ying Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jun Qi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Manman Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Ruishu Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huimin Yan
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chao Li
- National Key Laboratory for Meat Quality Control and New Resource Creation, Yurun Group, Nanjing 210041, China
| | - Jingmin Jia
- Suzhou Fuliji Liulaoer Roast Chicken Co., Ltd, Suzhou 234101, China
| | - Yong Hu
- Anhui Youzhi Youwei Food Co., Ltd, Ma'anshan 238253, China
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4
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Cheng C, Min T, Luo Y, Zhang Y, Yue J. Electrospun polyvinyl alcohol/chitosan nanofibers incorporated with 1,8-cineole/cyclodextrin inclusion complexes: Characterization, release kinetics and application in strawberry preservation. Food Chem 2023; 418:135652. [PMID: 36989651 DOI: 10.1016/j.foodchem.2023.135652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/12/2023] [Accepted: 02/05/2023] [Indexed: 02/17/2023]
Abstract
Development of food packaging systems containing essential oils (EOs) has gained increased attention recently. However, the instability of EOs restricts their application. Therefore, effective encapsulation of EOs is demanded for their protection and controlled release. In this work, 1,8-cineole, the major component in Eucalyptus globulus essential oil, was encapsulated into hydroxypropyl-β-cyclodextrin to form an inclusion complex, which was then incorporated into polyvinyl alcohol and chitosan composite polymer to fabricate nanofibrous film via electrospinning. The film with 40% (w/w) of inclusion complexes showed enhanced barrier and mechanical properties, and the release of 1,8-cineole from the film was sustained and dominated by the non-Fick diffusion. Moreover, this film could extend the shelf life of strawberries to 6 days at 25 ℃. This work suggested dual encapsulation of EOs by cyclodextrin and electrospun nanofibers is an ideal strategy to improve the availability of EOs, and the produced film is promising for food preservation.
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Ren L, Jian W, Huang C, Hongxia S, Haohe H, Wanru L, Jiejie A, Hui Z, Yangfan X, Shuangfei W. Chlorine dioxide gas slow-release film for strawberry preservation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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6
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Zhang R, Song X, Liu W, Xiang Q. Mixed fermentation of Chlorella pyrenoidosa and Bacillus velezensis SW-37 by optimization. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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7
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Chen J, Li S, Zheng Q, Feng X, Tan W, Feng K, Liu Y, Hu W. Preparation of Solid Lipid Nanoparticles of Cinnamaldehyde and Determination of Sustained Release Capacity. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:4460. [PMID: 36558312 PMCID: PMC9785162 DOI: 10.3390/nano12244460] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/07/2022] [Accepted: 12/12/2022] [Indexed: 06/17/2023]
Abstract
Natural plant essential oils cannot be applied on a large scale due to their high volatility, easy deactivation, etc. This study provides a new method to prepare a long-lasting, slow-release essential oil product by taking advantage of solid lipid nanoparticles, which will provide a scientific guideline for the future essential oil industry. In this article, solid lipid cinnamaldehyde nanoparticles were prepared using an ultrahigh-pressure homogenization method. SLN-CA with a particle size of 74 ± 5 nm, PDI of 0.153 ± 0.032, and zeta potential of -44.36 ± 2.2 mV was screened using an additional amount of cinnamaldehyde, the ratio of oil phase components, and the homogenization pressure and number of times as factors. Differential thermal analysis and spectroscopy demonstrated that cinnamaldehyde was successfully encapsulated inside the nanoparticles. The change in particle size of nanoparticles under different conditions and times was used as an indicator of stability. The stability of the finished nanoparticles was evaluated. The retention and slow-release ability of cinnamaldehyde were investigated using the concentration of cinnamaldehyde in nanoparticles as an indicator. The results showed that after 15 days, SLN-CA retained 52.36% of the concentration from 15 days prior. The bacterial inhibition test shows that SLN-CA can inhibit bacteria.
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Affiliation(s)
- Jiajia Chen
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519040, China
- College of Life Science, Jilin University, Changchun 130012, China
| | - Shangjian Li
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519040, China
- College of Life Science, Jilin University, Changchun 130012, China
| | - Qinhua Zheng
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519040, China
- College of Life Science, Jilin University, Changchun 130012, China
| | - Xiaolin Feng
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519040, China
- College of Life Science, Jilin University, Changchun 130012, China
| | - Weijian Tan
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519040, China
- College of Life Science, Jilin University, Changchun 130012, China
| | - Kexin Feng
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519040, China
- College of Life Science, Jilin University, Changchun 130012, China
| | - Yuntong Liu
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519040, China
- College of Life Science, Jilin University, Changchun 130012, China
| | - Wenzhong Hu
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519040, China
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8
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Wang Y, Chen J, Bian W, Yang X, Ye L, He S, Song X. Control Efficacy of Salicylic Acid Microcapsules against Postharvest Blue Mold in Apple Fruit. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228108. [PMID: 36432209 PMCID: PMC9698001 DOI: 10.3390/molecules27228108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/13/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022]
Abstract
Salicylic acid (SA) is a natural inducer of disease resistance in fruit, but its application in the food industry is limited due to low water solubility. Here, SA was encapsulated in β-cyclodextrin (β-CD) via the host-guest inclusion complexation method, and the efficacy of SA microcapsules (SAM) against blue mold caused by Penicillium expansum in postharvest apple fruit was elucidated. It was observed that SAM was the most effective in inhibiting the mycelial growth of P. expansum in vitro. SAM was also superior to SA for control of blue mold under in vivo conditions. Enzyme activity analysis revealed that both SA and SAM enhanced the activities of superoxide dismutase (SOD) and phenylalanine ammonia lyase (PAL) in apple fruit, whereas SAM led to higher SOD activities than SA. Total phenolic contents in the SAM group were higher than those in the SA group at the early stage of storage. SAM also improved fruit quality by retarding firmness loss and maintaining higher total soluble solids (TSS) contents. These findings indicate that microcapsules can serve as a promising formulation to load SA for increasing P. expansum inhibition activity and improving quality attributes in apple fruit.
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Affiliation(s)
- Yifei Wang
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jiahao Chen
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Wenyi Bian
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaobo Yang
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Lin Ye
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shoukui He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- Correspondence: (S.H.); (X.S.)
| | - Xiaoqiu Song
- Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
- Correspondence: (S.H.); (X.S.)
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9
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Che J, Chen K, Song J, Tu Y, Reymick OO, Chen X, Tao N. Fabrication of γ-cyclodextrin-Based metal-organic frameworks as a carrier of cinnamaldehyde and its application in fresh-cut cantaloupes. Curr Res Food Sci 2022; 5:2114-2124. [DOI: 10.1016/j.crfs.2022.10.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/15/2022] [Accepted: 10/23/2022] [Indexed: 11/05/2022] Open
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10
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Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02906-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Li X, Li G, Shan Y, Zhu X. Preparation, characterization, and antifungal property of the inclusion complex of Litsea cubeba essential oil/hydroxypropyl-β-cyclodextrin and its application in preservation of Shatang mandarin. J Food Sci 2022; 87:4714-4724. [PMID: 36121061 DOI: 10.1111/1750-3841.16313] [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: 03/10/2022] [Revised: 07/12/2022] [Accepted: 08/09/2022] [Indexed: 11/30/2022]
Abstract
To explore the potential application of plant essential oil in the postharvest preservation of fruits, the inclusion complex (IC) of Litsea cubeba essential oil (LCEO) with hydroxypropyl-β-cyclodextrin (HPβCD), prepared by the saturated aqueous solution method, was studied. LCEO/HPβCD-IC was characterized by fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), particle size distribution, and thermogravimetric-differential scanning calorimetry (TG-DSC) analysis. The formation of LCEO/HPβCD-IC was confirmed, and the volume average particle diameter was 24.376 µm. Due to the inclusion of HPβCD, the volatility of LCEO was significantly reduced and the thermal stability was significantly improved. In addition, the antifungal activities of the LCEO ICs were compared, and LCEO/HPβCD-IC was more effective against the citrus postharvest pathogens (P. italicum and G. citri-aurantii). The effects of the LCEO ICs on the postharvest quality of Shatang mandarin were studied. Compared with the control group (CK) and LCEO/βCD-IC group, the LCEO/HPβCD-IC group showed a significant delay in the decrease of good fruit rate, hardness, total soluble solids (TSSs), and Vitamin C (Vc) content, with a lower weight loss rate of Shatang mandarin. Therefore, LCEO/HPβCD-IC is expected to be used as a green preservative for the storage and preservation of citrus fruits. PRACTICAL APPLICATION: In this study, LCEO was encapsulated in HPβCD by the saturated aqueous solution method and the prepared inclusion complex was characterized. The effects of LCEO/HPβCD-IC and LCEO/βCD-IC on postharvest preservation of Shatang mandarin were compared. This work offers valuable insights into the postharvest preservation of citrus fruit by essential oil inclusion complexes.
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Affiliation(s)
- Xiang Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China
| | - Gaoyang Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China
| | - Yang Shan
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China
| | - Xiangrong Zhu
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China
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12
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Li R, Cen B, Duan W, Lin G. Synthesis, Antifungal Activity and 3D-QSAR Study of Novel Anisaldehyde-Derived Amide-Thiourea Compounds. Chem Biodivers 2022; 19:e202101025. [PMID: 35213086 DOI: 10.1002/cbdv.202101025] [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: 12/24/2021] [Accepted: 02/24/2022] [Indexed: 11/12/2022]
Abstract
Succinate dehydrogenase (SDH) is an important target enzyme for designing agricultural chemical fungicides. In order to explore novel natural product-based antifungal agents, twenty-one unreported anisaldehyde-derived amide-thiourea compounds were designed and synthesized using the principle of active splicing, and structurally confirmed by 1 H-NMR, 13 C-NMR, ESI-MS, FT-IR, and element analysis. In vitro antifungal activity of the target compounds was evaluated by the agar dilution method. The results showed that some target compounds exhibited better or comparable antifungal activity than that of the commercial fungicide chlorothalonil, in which compounds 5c, 5o, and 5r displayed excellent antifungal activity of 92.6 %, 92.6 % and 99.1 % against P. piricola, respectively, better than that of the positive control. In addition, 3D-QSAR analysis was carried out by the CoMFA method to reveal the relationship between the structures of the target compounds and their inhibitory activities. The simulative binding mode of the target compounds and SDH was also studied by molecular docking.
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Affiliation(s)
- Rong Li
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, 530004, Guangxi, P. R. China
| | - Bo Cen
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, 530004, Guangxi, P. R. China
| | - Wengui Duan
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, 530004, Guangxi, P. R. China
| | - Guishan Lin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, 530004, Guangxi, P. R. China
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13
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Liu Y, Sameen DE, Ahmed S, Wang Y, Lu R, Dai J, Li S, Qin W. Recent advances in cyclodextrin-based films for food packaging. Food Chem 2022; 370:131026. [PMID: 34509938 DOI: 10.1016/j.foodchem.2021.131026] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 08/27/2021] [Accepted: 08/29/2021] [Indexed: 12/17/2022]
Abstract
Cyclodextrins are garnering increasing attention because they offer several benefits. For instance, cyclodextrins can form several complexes and supramolecular structures not only for food packaging but also for applications in other fields of science. In this review, we discussed the physical and chemical properties of cyclodextrins and the mechanism of their inclusion complex formation. The use of cyclodextrins in various types of food packaging is elaborated upon. We also explain the effects of cyclodextrins on the packaging of fruits, vegetables, meat, fish, and processed foods. Furthermore, some feasible suggestions for future applications are provided. In addition to the positive attributes of cyclodextrins, there are some limitations and drawbacks, which are discussed briefly in this review. In summary, this review can serve as a guide for researchers exploring cyclodextrins for the development of various packaging films.
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Affiliation(s)
- Yaowen Liu
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China; CaliforniaNano Systems Institute, University of California, Los Angeles, CA 90095, USA.
| | - Dur E Sameen
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Saeed Ahmed
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yue Wang
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Rui Lu
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jianwu Dai
- Collegeof Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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14
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Yu X, Zhong T, Zhang Y, Zhao X, Xiao Y, Wang L, Liu X, Zhang X. Design, Preparation, and Application of Magnetic Nanoparticles for Food Safety Analysis: A Review of Recent Advances. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:46-62. [PMID: 34957835 DOI: 10.1021/acs.jafc.1c03675] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
This review (with 126 references) aims at providing an updated overview of the recent developments and innovations of the preparation and application of magnetic nanoparticles for food safety analysis. During the past two decades, various magnetic nanoparticles with different sizes, shapes, and surface modifications have been designed, synthesized, and characterized with the prospering development of material science. Analytical scientists and food scientists are among the ones who bring these novel materials from laboratories to commercial applications. Powerful and versatile surface functional groups and high surface to mass ratios make these magnetic nanoparticles useful tools for high-efficiency capture and preconcentration of certain molecules, even when they exist in trace levels or complicated food matrices. This is why more and more methods for sensitive detection and quantification of hazards in foods are developed based on these magic magnetic tools. In this review, the principles and superiorities of using magnetic nanoparticles for food pollutant analysis are first introduced, like the mechanism of magnetic solid phase extraction, a most commonly used method for food safety-related sample pretreatment. Their design and preparation are presented afterward, alongside the mechanisms underlying their application for different analytical purposes. After that, recently developed magnetic nanoparticle-based methods for dealing with food pollutants such as organic pollutants, heavy metals, and pathogens in different food matrices are summarized in detail. In the end, some humble outlooks on future directions for work in this field are provided.
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Affiliation(s)
- Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, P.R. China
- Guangdong-Hong Kong-Macau Joint Laboratory for Contaminants Exposure and Health, Guangzhou 510006, P.R. China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, P.R. China
| | - Yujia Zhang
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, P.R. China
| | - Xiaohan Zhao
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Taipa, Macau 999078, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, P.R. China
- Guangdong-Hong Kong-Macau Joint Laboratory for Contaminants Exposure and Health, Guangzhou 510006, P.R. China
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Taipa, Macau 999078, China
| | - Ling Wang
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, P.R. China
| | - Xing Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xiaozhe Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
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Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil p-Anisaldehyde Treatment. Foods 2021; 10:foods10102434. [PMID: 34681482 PMCID: PMC8535685 DOI: 10.3390/foods10102434] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 10/09/2021] [Accepted: 10/10/2021] [Indexed: 11/17/2022] Open
Abstract
The performance of p-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher content of total soluble solids, betacyanins, betaxanthins, total phenolics and flavonoids in postharvest pitaya fruits. Compared with control, the increase in hydrogen peroxide (H2O2) content and superoxide anion (O2•−) production was inhibited in fruit treated with PAA. Meanwhile, PAA significantly improved the activity of antioxidant enzymes superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT). Moreover, PAA-treated pitaya fruit maintained higher ascorbic acid (AsA) and reduced-glutathione (GSH) content but lower dehydroascorbate (DHA) and oxidized glutathione (GSSG) content, thus sustaining higher ratio of AsA/DHA and GSH/GSSG. In addition, activities of ascorbate peroxidase (APX), glutathione reductase (GR), monodehydroascorbate reductase (MDHAR) and dehydrogenation ascorbic acid reductase (DHAR), as well as the expression of HpSOD, HpPOD, HpCAT, HpAPX, HpGR, HpDHAR and HpMDHAR, were enhanced after PAA treatment. The findings suggest that postharvest application of PAA may be a reliable method to control postharvest decay and preserve quality of harvested pitaya fruit by enhancing the antioxidant potential of the AsA-GSH cycle and activating an antioxidant defense system to alleviate reactive oxygen species (ROS) accumulation.
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