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Gong M, Zhang T, Wu Y, Shang J, Su E, Cao Y, Zhang J. Synergizing postharvest physiology and nanopackaging for edible mushroom preservation. Food Chem 2024; 463:141099. [PMID: 39260167 DOI: 10.1016/j.foodchem.2024.141099] [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: 06/04/2024] [Revised: 08/20/2024] [Accepted: 08/31/2024] [Indexed: 09/13/2024]
Abstract
The cultivation of edible mushrooms is increasing because of their widely recognized nutritional benefits. Advancements in cultivation techniques have facilitated large-scale mushroom production, meeting the growing consumer demand. This rise in cultivation has led to an increasingly urgent demand for advanced postharvest preservation methods to extend the shelf life of these mushrooms. The postharvest preservation of fresh edible mushrooms involves complex physiological changes and metabolic activities closely associated with gas composition, microbial presence, moisture content, ambient temperature, and enzymatic activity. Preserving edible mushrooms through various preservation strategies (physical, chemical, biological, and nanopackaging approaches) relies on regulating postharvest factors. Nanopackaging can preserve mushrooms' sensory and nutritional qualities due to the specific characteristics of nanomaterials, such as antimicrobial properties and gas/moisture barriers. Furthermore, the review explores current trends, fundamental mechanisms, and upcoming challenges in utilizing nanomaterials, particularly their capacity to enhance the "cell wall" integrity of edible mushrooms by regulating postharvest factors.
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Affiliation(s)
- Ming Gong
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Jiangsu Environment and Development Research Center; Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Institute of Food Science and Engineering, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Tongyan Zhang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Institute of Food Science and Engineering, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yingying Wu
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Junjun Shang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Erzheng Su
- Jiangsu Environment and Development Research Center; Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yu Cao
- Jiangsu Environment and Development Research Center; Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Jianguo Zhang
- Institute of Food Science and Engineering, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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2
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Zhang Y, Chen S, Yang L, Zhang Q. Application progress of CRISPR/Cas9 genome-editing technology in edible fungi. Front Microbiol 2023; 14:1169884. [PMID: 37303782 PMCID: PMC10248459 DOI: 10.3389/fmicb.2023.1169884] [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: 02/20/2023] [Accepted: 04/26/2023] [Indexed: 06/13/2023] Open
Abstract
Edible fungi are not only delicious but are also rich in nutritional and medicinal value, which is highly sought after by consumers. As the edible fungi industry continues to rapidly advance worldwide, particularly in China, the cultivation of superior and innovative edible fungi strains has become increasingly pivotal. Nevertheless, conventional breeding techniques for edible fungi can be arduous and time-consuming. CRISPR/Cas9 (clustered regularly interspaced short palindromic repeats/CRISPR-associated nuclease 9) is a powerful tool for molecular breeding due to its ability to mediate high-efficiency and high-precision genome modification, which has been successfully applied to many kinds of edible fungi. In this review, we briefly summarized the working mechanism of the CRISPR/Cas9 system and highlighted the application progress of CRISPR/Cas9-mediated genome-editing technology in edible fungi, including Agaricus bisporus, Ganoderma lucidum, Flammulina filiformis, Ustilago maydis, Pleurotus eryngii, Pleurotus ostreatus, Coprinopsis cinerea, Schizophyllum commune, Cordyceps militaris, and Shiraia bambusicola. Additionally, we discussed the limitations and challenges encountered using CRISPR/Cas9 technology in edible fungi and provided potential solutions. Finally, the applications of CRISPR/Cas9 system for molecular breeding of edible fungi in the future are explored.
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3
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Huo J, Zhang M, Wang D, S Mujumdar A, Bhandari B, Zhang L. New preservation and detection technologies for edible mushrooms: A review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3230-3248. [PMID: 36700618 DOI: 10.1002/jsfa.12472] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/11/2022] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post-harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post-harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non-destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingyi Huo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Dayuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Lujun Zhang
- R&D Center, Shandong Qihe Biotechnology Co., Ltd, Zibo, China
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4
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Xia R, Hou Z, Xu H, Li Y, Sun Y, Wang Y, Zhu J, Wang Z, Pan S, Xin G. Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review. Crit Rev Food Sci Nutr 2023; 64:8445-8463. [PMID: 37083462 DOI: 10.1080/10408398.2023.2200482] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/22/2023]
Abstract
Edible mushrooms are the highly demanded foods of which production and consumption have been steadily increasing globally. Owing to the quality loss and short shelf-life in harvested mushrooms, it is necessary for the implementation of effective preservation and intelligent evaluation technologies to alleviate this issue. The aim of this review was to analyze the development and innovation thematic lines, topics, and trends by bibliometric analysis and review of the literature methods. The challenges faced in researching these topics were proposed and the mechanisms of quality loss in mushrooms during storage were updated. This review summarized the effects of chemical processing (antioxidants, ozone, and coatings), physical treatments (non-thermal plasma, packaging and latent thermal storage) and other emerging application on the quality of fresh mushrooms while discussing the efficiency in extending the shelf-life. It also discussed the emerging evaluation techniques based on the various chemometric methods and computer vision system in monitoring the freshness and predicting the shelf-life of mushrooms which have been developed. Preservation technology optimization and dynamic quality evaluation are vital for achieving mushroom quality control. This review can provide a comprehensive research reference for reducing mushroom quality loss and extending shelf-life, along with optimizing efficiency of storage and transportation operations.
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Affiliation(s)
- Rongrong Xia
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhenshan Hou
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Heran Xu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yunting Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yong Sun
- Beijing Academy of Food Sciences, Beijing, China
| | - Yafei Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jiayi Zhu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zijian Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Song Pan
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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5
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Kishore A, Mithul Aravind S, Singh A. Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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6
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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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Zhou F, Yu L, Liu Y, Zeng Z, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Wu H, Wu W, Liu Y. Effect of hydroxypropyl-β-cyclodextrin and lecithin co-stabilized nanoemulsions on the konjac glucomannan/pullulan film. Int J Biol Macromol 2023; 235:123802. [PMID: 36842744 DOI: 10.1016/j.ijbiomac.2023.123802] [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: 10/24/2022] [Revised: 02/02/2023] [Accepted: 02/18/2023] [Indexed: 02/26/2023]
Abstract
In this study, the various ratio of hydroxypropyl-β-cyclodextrin (HPCD) to lecithin (LEC) was 0:1, 0.5:1, 1:1, 1.5:1 and 2:1 (w/w) co-stabilized cinnamon essential oil (CEO) nanoemulsions were prepared. These nanoemulsions were successfully incorporated in the konjac glucomannan/pullulan polysaccharides-based film matrix. The composition of nanoemulsions and the effect of various nanoemulsions on rheological, mechanical, Water vapor permeability, optical, color, morphology properties, and CEO retention rate of the composite films were characterized. The results demonstrated that HPCD and LEC nanoemulsions had small particle size under 120 nm and high stability during 21 days storage, the incorporation of nanoemulsions reduced the viscosity of film-solution, transmittance, Water vapor permeability and mechanical properties of films, but an appropriate HPCD content 1:1 w/w of nanoemulsions could restored the mechanical properties of the films. Otherwise, 1:1 w/w of nanoemulsion film also exhibited a more compact and uniform structure, Furthermore, 2:1 w/w of nanoemulsion films with high retention rate of CEO, and the antioxidant and better antibacterial activities against E. coli and S. aureus. The nanoemulsion films utilized in this study also prolonged the shelf life of Agaricus bisporus mushrooms and cherries while maintaining their commercial value.
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Affiliation(s)
- Feng Zhou
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Linman Yu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Yang Liu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Zhen Zeng
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China.
| | - Cheng Li
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Zhengfeng Fang
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Bin Hu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Hong Chen
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Caixia Wang
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Saiyan Chen
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Hejun Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuntao Liu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China.
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Siddiqui SA, Zannou O, Bahmid NA, Fidan H, Alamou AF, Nagdalian АА, Hassoun A, Fernando I, Ibrahim SA, Arsyad M. Consumer behavior towards nanopackaging - A new trend in the food industry. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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9
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Preparation of robust and fully bio-based modified paper via mussel-inspired layer-by-layer assembly of chitosan and carboxymethyl cellulose for food packaging. Int J Biol Macromol 2022; 222:1238-1249. [PMID: 36181888 DOI: 10.1016/j.ijbiomac.2022.09.243] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 11/23/2022]
Abstract
A green and facile method was proposed to prepare robust and fully bio-based modified paper in this study, which involved in layer-by-layer deposition of chitosan (CS) and mussel adhesive protein-mimetic polymer (dopamine-grafted carboxymethyl cellulose, CMC-g-DA) on paper surface and subsequent oxidative cross-linking by sodium periodate. The mechanical, barrier and antibacterial properties of the cross-linked multilayer-modified paper significantly improved with the increased bilayer numbers. Compared with unmodified paper, cross-linked (CS/CMC-g-DA)6 multilayer-modified paper exhibited 71.6 % improvement in tensile strength, 69.2 % and 56.3 % decline in air and water vapor permeability, as well as above 90 % antibacterial efficiency against S. aureus and E. coli. Particularly, the cross-linked multilayer-modified paper maintained outstanding functional stability even after suffering from vigorously corrosive treatment. The obtained functional paper effectively extended the shelf-life of Agaricus bisporus to 6 days under ambient conditions. We believed that the prepared robust functional paper in this study will have promising application prospect in food packaging field.
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Vieira IRS, de Carvalho APAD, Conte-Junior CA. Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:3673-3716. [PMID: 35713102 DOI: 10.1111/1541-4337.12990] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/08/2022] [Accepted: 05/13/2022] [Indexed: 12/20/2022]
Abstract
Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO2 NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.
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Affiliation(s)
- Italo Rennan Sousa Vieira
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Anna Paula Azevedo de de Carvalho
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil.,Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
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11
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Zhong Z, Zhou L, Yu K, Jiang F, Xu J, Zou L, Du L, Liu W. Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02845-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Phothisarattana D, Harnkarnsujarit N. Characterisations of cassava starch and poly(butylene adipate‐co‐terephthalate) blown film with silicon dioxide nanocomposites. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15816] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Danaya Phothisarattana
- Department of Packaging and Materials Technology Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Rd., Latyao, Chatuchak Bangkok 10900 Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Rd., Latyao, Chatuchak Bangkok 10900 Thailand
- Center for Advanced Studies for Agriculture and Food Kasetsart University 50 Ngam Wong Wan Rd., Latyao, Chatuchak Bangkok 10900 Thailand
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13
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Improving the property of a reproducible bioplastic film of glutenin and its application in retarding senescence of postharvest Agaricus bisporus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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