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Dai H, Lv T, Liu S, Luo Y, Wang Y, Wang H, Ma L, Wu J, Zhang Y. Preparation of nanocellulose light porous material adsorbed with tannic acid and its application in fresh-keeping pad. Food Chem 2024; 444:138676. [PMID: 38335683 DOI: 10.1016/j.foodchem.2024.138676] [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: 08/24/2023] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 02/12/2024]
Abstract
This study fabricated nanocellulose lightweight porous material (TOCNF-G-LPM-TA) as absorbent fresh-keeping pad for meat products, using TEMPO-oxidized cellulose nanofibril (TOCNF) and gelatin as structural skeleton and tannic acid (TA) as antibacterial component of TOCNF lightweight porous material (TOCNF-G-LPM). The adsorption kinetics, capacity and mechanism of TOCNF-G-LPM in different initial concentrations of TA solutions were investigated, the antioxidant and antibacterial properties of TOCNF-G-LPM-TA and its fresh-keeping effect on refrigerated pork at 4 ℃ were studied. Due to strong hydrogen bonding and porous structure, TOCNF-G-LPM exhibited excellent TA adsorption ability (230 mg/g) conforming with pseudo-second-order kinetic and Langmuir isotherm models. TA endowed TOCNF-G-LPM with good antioxidant and antibacterial activities. According to changes in appearance, pH and TVB-N values of pork during storage at 4 ℃, TOCNF-G-LPM-TA effectively extended the shelf life of refrigerated pork. This work provides a facile method for preparing nanocellulose based absorbent fresh-keeping pads.
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Affiliation(s)
- Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Tianyi Lv
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Siyi Liu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuyuan Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuxi Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jihong Wu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Pius Bassey A, Pei Liu P, Chen J, Kabir Bako H, Frimpong Boateng E, Isaiah Ibeogu H, Ye K, Li C, Zhou G. Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins. Food Chem 2024; 430:137002. [PMID: 37524609 DOI: 10.1016/j.foodchem.2023.137002] [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: 02/03/2023] [Revised: 06/24/2023] [Accepted: 07/23/2023] [Indexed: 08/02/2023]
Abstract
Microbial contamination is a crucial problem that is difficult to solve for the meat industry. Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against Pseudomonas lundensis (PL) and Brochothrix thermosphacta (BT) solely and in combination (PL + BT). It also provided insights into its synergistic preservation effect during inoculation in chilled (4 °C) fresh pork loins under air (AP) and modified atmosphere packaging (MAP). The minimum inhibitory concentration (MIC) of PLA was 10 mg/mL. Growth kinetics, scanning electron microscopy (SEM), zeta potential, and cell viability investigations showed that PLA treatment exhibited reduced bacterial growth, aided morphological alterations, and leakage in cell membrane integrity in vitro. Nonetheless, PLA and MAP (70 %N2/30 %CO2) showed an excellent synergistic antibacterial ability against spoilage indicators(total glucose, pH, TVB-N, and TBARS), bacterial counts than AP, without impairing organoleptic acceptability. These results demonstrate the broad antibacterial efficacy of PLA as a biopreservative for the meat industry.
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Affiliation(s)
- Anthony Pius Bassey
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Pei Pei Liu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Jiahui Chen
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Hadiza Kabir Bako
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Evans Frimpong Boateng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Henry Isaiah Ibeogu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Keping Ye
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China.
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China.
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Wei Z, Huang L, Feng X, Cui F, Wu R, Kong Q, Sun K, Gao J, Guo J. Development of functional, sustainable pullulan-sodium alginate-based films by incorporating essential oil microemulsion for chilled pork preservation. Int J Biol Macromol 2023; 253:127257. [PMID: 37802450 DOI: 10.1016/j.ijbiomac.2023.127257] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 05/20/2023] [Accepted: 10/03/2023] [Indexed: 10/10/2023]
Abstract
Developing safe, eco-friendly, and functionally edible packaging materials has attracted global attention. Essential oils, can be incorporated into packaging materials as antioxidant and antibacterial agents. However, their high volatility and discontinuous film matrix issues may cause a rough film surface, limiting the application in food packaging. In this study, thyme essential oil microemulsion (TEO-M) was prepared and incorporated into a pullulan-sodium alginate (PS) film. The TEO-M incorporation endowed the PS film with antioxidant and UV protection properties. The antioxidant activities of the TEO-M-incorporated PS film were significantly better than those of the TEO-C (thyme essential oil coarse emulsion)-incorporated PS film. In comparison to TEO-C, the distribution of TEO-M in the film is more uniform. Lipid oxidation and the growth of microorganisms in chilled pork were inhibited by incorporating TEO-M at a concentration of 50 mg/mL in the PS film (PS-50M). After 10 days of storage at 4 °C, the total viable count (TVC) of chilled pork preserved in the PS-50M material was significantly reduced compared to the control group (P < 0.05). This study shows that incorporating TEO-M in the PS film provides a method for applying essential oils in food packaging, which may have great potential in the food industry.
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Affiliation(s)
- Ze Wei
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Lingli Huang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xinyu Feng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Feng Cui
- Bozhou Hi-tech Innovation Pharmaceutical Industry Technology Research Institute Co., Ltd., Bozhou 236839, China
| | - Ruijie Wu
- School of Precision Instrument and Opto-electronic Engineering, Tianjin University, China
| | - Qingjun Kong
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Keyu Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jianhua Gao
- College of Life Sciences, Shanxi Agricultural University, Jinzhong, Shanxi 030801, China
| | - Jun Guo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China.
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Li Y, Tang X, Yang Z, He J, Ma N, Huang A, Shi Y. BCp12/PLA combination: A novel antibacterial agent targeting Mur family, DNA gyrase and DHFR. Int J Food Microbiol 2023; 406:110370. [PMID: 37678070 DOI: 10.1016/j.ijfoodmicro.2023.110370] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 08/16/2023] [Accepted: 08/24/2023] [Indexed: 09/09/2023]
Abstract
The combination of natural antimicrobial peptide BCp12/phenyllatic acid (BCp12/PLA) presents a more efficient antibacterial effect, but its antibacterial mechanism remains unclear. This study studied the synergistic antibacterial mechanism of BCp12 and PLA against S. aureus. The results demonstrated that the BCp12/PLA combination presented a synergistic antibacterial effect against S. aureus, with a fractional inhibitory concentration of 0.05. Furthermore, flow cytometry and scanning electron microscope analysis revealed that BCp12 and PLA synergistically promoted cell membrane disruption compared with the group treated only with one compound, inducing structural cell damage and cytoplasmic leakage. In addition, fluorescence spectroscopy analysis suggested that BCp12 and PLA synergistically influenced genomic DNA. BCp12 and PLA targeted enzymes related to peptidoglycan and DNA synthesis and interacted by hydrogen bonding and hydrophobic interactions with mur enzymes (murC, murD, murE, murF, and murG), dihydrofolate reductase, and DNA gyrase. Additionally, the combined treatment successfully inhibited microbial reproduction in the storage of pasteurized milk, indicating that the combination of BCp12 and PLA can be used as a new preservative strategy in food systems. Overall, this study could provide potential strategies for preventing and controlling foodborne pathogens.
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Affiliation(s)
- Yufang Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xiaozhao Tang
- Yunnan Center for Disease Control and Prevention, Kunming 650022, Yunnan, China
| | - Zushun Yang
- Yunnan Center for Disease Control and Prevention, Kunming 650022, Yunnan, China
| | - Jinze He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Ni Ma
- Yunnan Center for Disease Control and Prevention, Kunming 650022, Yunnan, China
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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Ying JP, Wu G, Zhang YM, Zhang QL. Proteomic analysis of Staphylococcus aureus exposed to bacteriocin XJS01 and its bio-preservative effect on raw pork loins. Meat Sci 2023; 204:109258. [PMID: 37379704 DOI: 10.1016/j.meatsci.2023.109258] [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] [Received: 02/13/2023] [Revised: 06/12/2023] [Accepted: 06/16/2023] [Indexed: 06/30/2023]
Abstract
Antibacterial mechanism of bacteriocins against foodborne S. aureus is still to be explored, particularly in proteomics, and a deep and comprehensive study on application of bacteriocins for preservation of raw pork is required. Here, proteomic mechanism of Lactobacillus salivarius bacteriocin XJS01 against foodborne S. aureus 2612:1606BL1486 (S. aureus_26) and its preservation effect on raw pork loins stored at 4 °C for 12 days was investigated. The results showed that 301 differentially abundant proteins (DAPs) were identified between XJS01-treated and -free groups (control group) using Tandem mass tag (TMT) quantitative proteomics technology, which were primarily involved in amino acids and carbohydrate metabolism, cytolysis, defense response, cell apoptosis, cell killing, adhesion, and oxygen utilization of S. aureus_26. Bacterial secretion system (SRP) and cationic antimicrobial peptide resistance may be key pathways to maintain protein secretion and counteract the deleterious effects on S. aureus_26 caused by XJS01. In addition, XJS01 could significantly improve the preservation of raw pork loins by the evaluation results of sensory and antibacterial activity on the meat surface. Overall, this study showed that XJS01 induced a complex organism response in S. aureus, and it could be potential pork preservative.
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Affiliation(s)
- Jian-Ping Ying
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, Kunming 650500, China
| | - Gang Wu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, Kunming 650500, China; Department of Neurology, Yan'an Hospital of Kunming City, Kunming, Yunnan 650051, China
| | - Yan-Mei Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, Kunming 650500, China
| | - Qi-Lin Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, Kunming 650500, China.
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Extending the Shelf Life of Raw Milk and Pasteurized Milk with Plantaricin FB-2. Foods 2023; 12:foods12030608. [PMID: 36766137 PMCID: PMC9914688 DOI: 10.3390/foods12030608] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/11/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Raw milk and pasteurized milk are characterized by a short shelf life, and drinking expired raw milk and pasteurized milk causes illness. In the study, Plantaricin FB-2 (extracted from Lactiplantibacillus plantarum FB-2) was added to liquid milk. By evaluating the microbial growth, acidity changes, protein content, and sensory changes in raw milk and pasteurized milk during storage, it was found that when Plantaricin FB-2 was added at 0.4 g/kg, the shelf life of raw milk was extended by 3 days (7 days if not added). The shelf life of pasteurized milk with Plantaricin FB-2 was extended to 31 days (25 days in the control group), and the optimal amount was 0.3 g/kg. This confirmed that Plantaricin FB-2 can effectively prolong the shelf life of raw and pasteurized milk. This study provides valuable information for the application of bacteriocins produced by Lactiplantibacillus plantarum in raw milk and pasteurized milk to improve their shelf life.
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Rezende TKL, Barbosa HP, dos Santos LF, de O. Lima K, Alves de Matos P, Tsubone TM, Gonçalves RR, Ferrari JL. Upconversion rare Earths nanomaterials applied to photodynamic therapy and bioimaging. Front Chem 2022; 10:1035449. [DOI: 10.3389/fchem.2022.1035449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Accepted: 10/18/2022] [Indexed: 11/18/2022] Open
Abstract
Light-based therapies and diagnoses including photodynamic therapy (PDT) have been used in many fields of medicine, including the treatment of non-oncological diseases and many types of cancer. PDT require a light source and a light-sensitive compound, called photosensitizer (PS), to detect and destroy cancer cells. After absorption of the photon, PS molecule gets excited from its singlet ground state to a higher electronically excited state which, among several photophysical processes, can emit light (fluorescence) and/or generate reactive oxygen species (ROS). Moreover, the biological responses are activated only in specific areas of the tissue that have been submitted to exposure to light. The success of the PDT depends on many parameters, such as deep light penetration on tissue, higher PS uptake by undesired cells as well as its photophysical and photochemical characteristics. One of the challenges of PDT is the depth of penetration of light into biological tissues. Because photon absorption and scattering occur simultaneously, these processes depend directly on the light wavelength. Using PS that absorbs photons on “optical transparency windows” of biological tissues promises deeper penetration and less attenuation during the irradiation process. The traditional PS normally is excited by a higher energy photon (UV-Vis light) which has become the Achilles’ heel in photodiagnosis and phototreatment of deep-seated tumors below the skin. Thus, the need to have an effective upconverter sensitizer agent is the property in which it absorbs light in the near-infrared (NIR) region and emits in the visible and NIR spectral regions. The red emission can contribute to the therapy and the green and NIR emission to obtain the image, for example. The absorption of NIR light by the material is very interesting because it allows greater penetration depth for in vivo bioimaging and can efficiently suppress autofluorescence and light scattering. Consequently, the penetration of NIR radiation is greater, activating the biophotoluminescent material within the cell. Thus, materials containing Rare Earth (RE) elements have a great advantage for these applications due to their attractive optical and physicochemical properties, such as several possibilities of excitation wavelengths – from UV to NIR, strong photoluminescence emissions, relatively long luminescence decay lifetimes (µs to ms), and high sensitivity and easy preparation. In resume, the relentless search for new systems continues. The contribution and understanding of the mechanisms of the various physicochemical properties presented by this system is critical to finding a suitable system for cancer treatment via PDT.
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Xin WG, Wu G, Ying JP, Xiang YZ, Jiang YH, Deng XY, Lin LB, Zhang QL. Antibacterial activity and mechanism of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model. Meat Sci 2022; 196:109045. [DOI: 10.1016/j.meatsci.2022.109045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 10/23/2022] [Accepted: 11/14/2022] [Indexed: 11/20/2022]
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Pei J, Zhu S, Liu Y, Song Y, Xue F, Xiong X, Li C. Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041355. [PMID: 35209144 PMCID: PMC8877613 DOI: 10.3390/molecules27041355] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/13/2022] [Accepted: 02/14/2022] [Indexed: 11/18/2022]
Abstract
Riboflavin (RF) was considered to be possessed of photoactivity to generate reactive oxygen species (ROS) under ultraviolet (UV) light, which is thought to be a favorable antibacterial candidate. Herein, RF was incorporated into chitosan (CS) coatings and treated under UV with different exposure times (2, 4, and 6 h) to improve the physicochemical and antibacterial properties. The results showed that the light transmittance and antibacterial performance of chitosan coatings gradually increased with the extension of the UV irradiation time. The antibacterial ability of chitosan coatings correlated with the generation of ROS: ∙OH and H2O2, which achieved 1549.08 and 95.48 μg/g, respectively, after 6 h irradiation. Furthermore, the chitosan coatings with UV irradiation also reduced the pH value, total volatile basic nitrogen (TVB-N), ΔE, and total viable counts (TVC) and improved sensory attributes of pork. In conclusion, the UV irradiated chitosan coatings could be used as an environmentally friendly antimicrobial packaging material to effectively delay the spoilage of pork, maintain its sensory quality and prolong its shelf life.
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Affiliation(s)
- Jiliu Pei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Shengyu Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Yu Liu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Yukang Song
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China;
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (J.P.); (S.Z.); (Y.L.); (Y.S.); (X.X.)
- Correspondence: ; Tel.: +86-138-13362715
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