1
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Kang ZL, Yao PL, Xie JJ, Li YP, Ma HJ. Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5944-5954. [PMID: 38415770 DOI: 10.1002/jsfa.13415] [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: 08/28/2023] [Revised: 02/18/2024] [Accepted: 02/28/2024] [Indexed: 02/29/2024]
Abstract
BACKGROUND Soy 11S globulin has high thermal stability, limiting its application in the production of low-temperature gel foods. In this study, the low-frequency magnetic field (LF-MF, 5 mT) treatment (time, 30, 60, 90, and 120 min) was used to improve the solubility, conformation, physicochemical properties, surface characteristics, and gel properties of soy 11S globulin. RESULTS Compared with the native soy 11S globulin, the sulfhydryl content, emulsifying capacity, gel strength, water-holding capacity, and absolute zeta potential values significantly increased (P < 0.05) after LF-MF treatment. The LF-MF treatment induced the unfolding of the protein structure and the fracture of disulfide bonds. The variations in solubility, foaming properties, viscosity, surface hydrophobicity, and rheological properties were closely related to the conformational changes of soy 11S globulin, with the optimum LF-MF modification time being 90 min. CONCLUSION LF-MF treatment is an effective method to improve various functional properties of native soy 11S globulin, and this study provides a reference for the development of plant-based proteins in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Zhuang-Li Kang
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Peng-Lei Yao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jing-Jie Xie
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Yan-Ping Li
- Shangqiu Academy of Agricultural and Forestry Sciences, Shangqiu, China
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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2
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Zhang L, Zhang M, Mujumdar AS, Ma Y. Intermittent high voltage electrostatic field and static magnetic field assisted modified atmosphere packaging alleviate mildew of postharvest strawberries after simulated transportation by activating the phenylpropanoid pathway. Food Chem 2024; 434:137444. [PMID: 37713754 DOI: 10.1016/j.foodchem.2023.137444] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/19/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
The mildew is a typical symptom of strawberries during storage. The effectiveness of intermittent high voltage electrostatic field combined with static magnetic field (HVEF-SMF) technique in inhibiting the mildew of strawberries (before and after simulation of transport vibrations) was investigated. Intermittent HVEF, SMF and HVEF-SMF treatments inhibited spoilage fungal growth on the surface of strawberries by increasing the membrane permeability and leakage of intracellular materials of spoilage fungal. The HVEF-SMF alleviated mildew in strawberries, which probably via the increase of antifungal compounds (total phenolics and lignin), phenylpropanoid biosynthetic enzyme activities (Phenylalanine ammonia-lyase, 4-coumarate-CoA ligase) and pathogenesis-related proteins enzymes activities (chitinase and β-1,3-glucanase). Overall, HVEF-SMF contributed to alleviating the mildew and disease incidence of strawberries, improving the levels of antimicrobial activity, as well as extending their shelf life from 6 d to 12 d. Therefore, HVEF-SMF treatment is a promising technology for alleviating postharvest mildew in strawberries after transportation.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Yamei Ma
- Jiangsu Gaode Food Co., 226500 Rugao, Jiangsu, China
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3
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Mi S, Li T, Shi Q, Zhu W, Wang X. Cold shock precooling improves the firmness of chili pepper during postharvest storage and the molecular mechanisms related to pectin. Food Chem 2023; 419:136052. [PMID: 37015167 DOI: 10.1016/j.foodchem.2023.136052] [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: 01/03/2023] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 04/06/2023]
Abstract
This research was conducted to explore the influence of cold shock on the firmness, a quality marker in chili pepper during 0-21 d storage and determine mechanism by cold shock impacted pectin. Chili peppers were exposed to cold shock precooling (0 ± 2 °C water/ice mixture) for 0-, 30-, 90- and 150-min, respectively. Results showed that cold shock alleviated loss of firmness throughout storage. Firmness was positively associated with sodium carbonate-soluble pectin content (r = 0.44), methylation degree of CDTA-soluble pectin (r = 0.82) and water-soluble pectin (WSP, r = 0.87), but negatively associated with WSP content (r = -0.76), and the activities of β-galactosidase (r = -0.72) and pectinlyase (r = -0.74). Cold shock for 90 min was determined to be optimal. This study confirms the applicability of cold shock precooling to maintain firmness and thereby to extend the shelf life of chili pepper.
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Affiliation(s)
- Si Mi
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Tong Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Quanying Shi
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Wenxuan Zhu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Xianghong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
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4
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Mohsenpour M, Nourani M, Enteshary R. Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics. Food Chem 2023; 402:134255. [DOI: 10.1016/j.foodchem.2022.134255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 08/15/2022] [Accepted: 09/11/2022] [Indexed: 11/28/2022]
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5
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Ma X, Maimaitiyiming X. Highly Stretchable, Self-Healing, and Low Temperature Resistant Double Network Hydrogel Ionic Conductor as Flexible Sensor and Quasi-Solid Electrolyte. Macromol Rapid Commun 2023; 44:e2200685. [PMID: 36398572 DOI: 10.1002/marc.202200685] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 10/27/2022] [Indexed: 11/19/2022]
Abstract
With the rapid development of flexible energy storage and wearable strain sensing, conductive hydrogels are attracting attention as electrolyte materials for flexible strain sensors and flexible supercapacitors due to their excellent flexibility and wetting properties. In this work, antifreezing hydrogels with high stretchability, adhesion, and conductivity are designed and prepared by introducing phosphoric acid solutions into polyacrylamide and chitosan systems. The multifunctional hydrogel samples prepared by this method can be used as both quasi-solid electrolytes and wearable strain sensors. The hydrogel-based supercapacitor shows a charge/discharge efficiency of 99.67% and a capacitance retention of 98.85% after 10 000 cycles charge/discharge tests at -30 °C. The tiny characteristic heartbeat wave forms are detected by the hydrogel as a flexible strain sensor. It is foreseeable that PCP multifunctional hydrogel can be a promising flexible material for a new generation of flexible sensors and flexible energy storage devices in a certain range of temperatures.
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Affiliation(s)
- Xudong Ma
- State Key Laboratory of Chemistry and Utilization of Carbon Based Energy Resources, College of Chemistry, Xinjiang University, Urumqi, Xinjiang, 830046, PR China
| | - Xieraili Maimaitiyiming
- State Key Laboratory of Chemistry and Utilization of Carbon Based Energy Resources, College of Chemistry, Xinjiang University, Urumqi, Xinjiang, 830046, PR China
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6
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Using pulsed magnetic fields to improve the quality of frozen blueberry: A bio-impedance approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Lv L, Jin Y, Yang N, Zhang L, Cui B, Xu X, Jin Z. Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Liping Lv
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Na Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Lingtao Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology, Shandong Acadamy of Science Jinan 250353 China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
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8
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Jiang J, Zhang L, Yao J, Cheng Y, Chen Z, Zhao G. Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin. Front Nutr 2022; 9:914373. [PMID: 35685869 PMCID: PMC9171394 DOI: 10.3389/fnut.2022.914373] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 05/02/2022] [Indexed: 11/25/2022] Open
Abstract
Although freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of the above processes should be avoided as much as possible. To evaluate the effect of different magnetic field strength assisted thawing (MAT) on beef quality, the indicators associated with quality of MAT-treated (10-50 Gs) samples and samples thawed without an external magnetic field were compared. Results indicated that the thawing time was reduced by 21.5-40% after applying MAT. Meat quality results demonstrated that at appropriate magnetic field strengths thawing loss, TBARS values, cooking loss, and shear force were significantly decreased. Moreover, by protecting the microstructure of the muscle, MAT significantly increased the a∗ value and protein content. MAT treatment significantly improved the thawing efficiency and quality of frozen beef, indicating its promising application in frozen meat thawing.
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Affiliation(s)
- Junbo Jiang
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
| | - Liyuan Zhang
- School of Basic Medicine, Anhui Medical University, Hefei, China
| | - Jianbo Yao
- College of Life Sciences, Anhui Medical University, Hefei, China
| | - Yue Cheng
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
| | - Zhongrong Chen
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
| | - Gang Zhao
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
- Department of Electronic Science and Technology, University of Science and Technology of China, Hefei, China
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9
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Effect of Cold Shock Pretreatment Combined with Perforation-Mediated Passive Modified Atmosphere Packaging on Storage Quality of Cucumbers. Foods 2022; 11:foods11091267. [PMID: 35563988 PMCID: PMC9105291 DOI: 10.3390/foods11091267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 12/29/2022] Open
Abstract
This study evaluated the application of cold shock combined with perforation-mediated passive modified atmosphere packaging technology (CS-PMAP) for cucumber preservation through physicochemical, sensory, and nutritional qualities. The effectiveness of CS-PMAP in maintaining the quality of fresh cucumbers was studied; cucumbers were pretreated with cold shock and then packed into perforated polyethylene bags (bag size of 20 × 30 cm; film thickness of 0.07 mm; and two holes in each bag with a diameter of 6 mm), while the cucumbers without cold shock were considered as the control. Storage of the samples was performed at (13 ± 2) °C for 20 days to determine the quality changes in terms of gas composition, weight loss, skin color, texture, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA), and volatile organic compounds (VOCs). The CS-PMAP showed a significant improvement in maintaining firmness, TSS, ascorbic acid, and flavor profile of cucumbers; the control samples without cold shock showed higher weight loss and MDA levels. Results of this study confirmed that CS-PMAP has potential use in the storage of cucumbers.
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10
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Wang T, Jin Y, Yang N, Xu D, Yang Z, Tan Y, Xu X, Jin Z, Cui B. Effect of magnetic field with different dimensions on quality of avocado puree during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15538] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ting Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
| | - Na Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
| | - Dan Xu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Zixuan Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yinying Tan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Science Jinan China
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11
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Mi S, Zhang X, Wang Y, Ma Y, Sang Y, Wang X. Effect of different fertilizers on the physicochemical properties, chemical element and volatile composition of cucumbers. Food Chem 2021; 367:130667. [PMID: 34339981 DOI: 10.1016/j.foodchem.2021.130667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 07/20/2021] [Accepted: 07/20/2021] [Indexed: 12/23/2022]
Abstract
The main purpose of the present study was to investigate the effect of different fertilizers on the physicochemical properties, multi-element and volatile composition of cucumbers. All samples were divided into five groups according to different combinations and amounts of chicken manure, NPK 17-17-17 fertilizer and microbial fertilizer. The co-application of chicken manure (120,000 kg/ha) and NPK 17-17-17 fertilizer (750 kg/ha) achieved the best texture properties, whereas the addition of the microbial fertilizer at 6000 kg/ha significantly improved the color quality of cucumbers. Similarly, the co-application of chicken manure, NPK 17-17-17 fertilizer and microbial fertilizer at 6000 kg/ha enhanced the number and abundance of volatile components detected in the cucumbers. Cucumbers from the control group contained the highest levels of most of the determined elements. Overall, a combination of chicken manure, NPK 17-17-17 fertilizer and 6000 kg/ha microbial fertilizer is recommended as a relatively efficient fertilizer utilization for cucumbers.
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Affiliation(s)
- Si Mi
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Xiangnan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Yuhang Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Yuedong Ma
- Center of Agro-Products Processing Promotion of Hebei Province, Shijiazhuang 050011, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Xianghong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
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12
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Effects of double layer membrane loading eugenol on postharvest quality of cucumber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111310] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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Yan H, Cui Z, Manoli T, Zhang H. Recent advances in non-thermal disinfection technologies in the food industry. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Han Yan
- School of Food Science, Henan Institute of Science and Technology
| | - ZhenKun Cui
- School of Food Science, Henan Institute of Science and Technology
| | - Tatiana Manoli
- Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology
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14
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Correlations among Quality Characteristics of Green Asparagus Affected by the Application Methods of Elevated CO₂ Combined with MA Packaging. HORTICULTURAE 2020. [DOI: 10.3390/horticulturae6040103] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This research investigated the effects of continuous elevated CO₂ (20%, (v/v)) application or a 3 day CO₂ pretreatment followed by modified atmosphere (MA) or micro-perforated (MP) packaging on the postharvest quality of asparagus. The combination of CO₂ pretreatment with MA packaging (Pre-MA) inhibited the yellowing of asparagus and fresh weight loss (FWL), whereas stem firmness slightly increased with all elevated CO₂ treatments. CO₂ pretreatments increased antioxidant activity in the stem, but not in the tip, in contrast to the continuous flow CO₂ (Flow-CO₂) treatment. The phenolic and flavonoid contents increased in the elevated CO₂ pretreatments and Flow-CO₂ treatment. The elevated CO₂ treatments, especially Flow-CO₂, inhibited the development of microorganisms, and the treated asparagus did not decay. Pre-MA and Flow-CO₂ treatments were more effective in maintaining the visual quality and retarding the off-odor of asparagus. Furthermore, significant correlations between sensory quality characteristics and physiological-biochemical attributes were recognized; three principal components were extracted and they explained 86.4% of asparagus characteristics. The results confirmed the importance of visual quality, off-odor, firmness, color parameters, SSC and total phenolic content. In conclusion, elevated CO₂ pretreatment followed by MA packaging (Pre-MA) was beneficial for extending asparagus cold storage shelf life, and Flow-CO₂ was the best treatment for inhibiting postharvest decay.
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15
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Lwin WW, Pongprasert N, Boonyaritthongchai P, Wongs-Aree C, Srilaong V. Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus. J Food Biochem 2020; 44:e13479. [PMID: 32984982 DOI: 10.1111/jfbc.13479] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 08/08/2020] [Accepted: 08/15/2020] [Indexed: 11/30/2022]
Abstract
This study was carried out to investigate the combined effects of vacuum packaging (VP) and cold shock (CS) of asparagus on lignification during storage at 4°C. Physiological and biochemical changes were analyzed. The VP + CS treatment reduced fresh weight loss and color change and prevented the increment of spear toughness the most compared to VP, CS, and control. Also, the VP + CS was most effective in suppressing the activities of lignin biosynthesis enzymes, including phenylalanine ammonia-lyase, cinnamyl-alcohol dehydrogenase, and peroxidase, thereby delaying lignin formation. In addition, the combined treatment delayed ethylene production peak and the reduction of total phenolic content. These results suggest that VP + CS may maintain eating quality of asparagus spears through delay of lignification. PRACTICAL APPLICATIONS: This study mainly focused on reducing lignification of asparagus spears using VP + CS, which is safe, eco-friendly, affordable, and practical. Our results showed that VP + CS significantly delayed lignification. Thus, VP + CS represents a promising postharvest handling approach for reducing the lignin content of asparagus, to preserve its integrity, and improve stability during shipment. This prospective technique will eliminate the use of chemical alternatives to prolong the storage life and maintain the quality of spears.
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Affiliation(s)
- Wai Wai Lwin
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand.,Department of Horticulture, Yezin Agricultural University, Nay Pyi Taw, Republic of the Union of Myanmar
| | - Nutthachai Pongprasert
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand.,Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, Thailand
| | - Panida Boonyaritthongchai
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand.,Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, Thailand
| | - Chalermchai Wongs-Aree
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand.,Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, Thailand
| | - Varit Srilaong
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand.,Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, Thailand
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16
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Yang Z, Zhang L, Zhao S, Luo N, Deng Q. Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13453] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Zhao Yang
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, Ministry of Education, School of Mechanical EngineeringTianjin University Tianjin China
| | - Lei Zhang
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, Ministry of Education, School of Mechanical EngineeringTianjin University Tianjin China
| | - Songsong Zhao
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, Ministry of Education, School of Mechanical EngineeringTianjin University Tianjin China
| | - Na Luo
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, Ministry of Education, School of Mechanical EngineeringTianjin University Tianjin China
| | - Qiujia Deng
- Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, Ministry of Education, School of Mechanical EngineeringTianjin University Tianjin China
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17
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Xia M, Chen Y, Ma J, Yin X, Li Z, Xiong G, Wang L, Wu W, Sun W, Zhou Y. Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process. Food Chem 2020; 312:126069. [DOI: 10.1016/j.foodchem.2019.126069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 10/25/2022]
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18
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Effect of Combined Pulsed Magnetic Field and Cold Water Shock Treatment on the Preservation of Cucumbers During Postharvest Storage. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02425-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Xia M, Chen Y, Ma J, Yin X, Wang L, Wu W, Xiong G, Sun W, Zhou Y. Effects of low frequency magnetic field on myoglobin oxidation stability. Food Chem 2020; 309:125651. [DOI: 10.1016/j.foodchem.2019.125651] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 10/02/2019] [Accepted: 10/04/2019] [Indexed: 02/06/2023]
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20
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Tan Y, Jin Y, Yang N, Wang Z, Xie Z, Xu X, Jin Z, Liao X, Sun H. Influence of uniform magnetic field on physicochemical properties of freeze-thawed avocado puree. RSC Adv 2019; 9:39595-39603. [PMID: 35541379 PMCID: PMC9076213 DOI: 10.1039/c9ra05280a] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Accepted: 10/29/2019] [Indexed: 11/21/2022] Open
Abstract
3D magnetic fields have the potential to improve the quality of food after freeze-thawing.
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Affiliation(s)
- Yinying Tan
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Na Yang
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
| | - Zhe Wang
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
| | - Zhengjun Xie
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
- Beijing Key Laboratory for Food Non-Thermal Processing
| | - Han Sun
- INDUC Scientific Co., Ltd
- Wuxi 214000
- China
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21
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Wang Z, Tan Y, Yang N, Jin Y, Sun H, Xu X. Influence of oscillating uniform magnetic field and iron supplementation on quality of freeze-thawed surimi. RSC Adv 2019; 9:33163-33169. [PMID: 35529141 PMCID: PMC9073337 DOI: 10.1039/c9ra05365d] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Accepted: 10/10/2019] [Indexed: 02/02/2023] Open
Abstract
An oscillating uniform magnetic field was applied during the freezing of surimi. Samples were placed at the central zone of a pair of Helmholtz coils (acting as the freezing chamber, guaranteeing a 99% magnetic field homogeneity) during freeze-thawing. The magnetic field parameters were 4 mT and 50 Hz. After treatments, the physicochemical properties of the samples were immediately investigated. The magnetic field decreased the amount of thawing loss and strengthened the water-holding capacity of the surimi compared to the control. The denaturation temperature, denaturation enthalpy, and protein stability increased as the magnetic field was applied. The addition of ferrous ions (15 mg Fe per kg surimi, ferrous citrate) enhanced the molecular current under the field due to electromagnetic induction. Morphological observation of the surimi revealed that ferrous ions significantly influenced its structure after freeze-thawing, yielding the smallest pores among the sample groups. These findings indicate that the quality of freeze-thawed surimi product could be improved by using an oscillating uniform magnetic field combined with iron supplementation. An oscillating uniform magnetic field was applied during the freezing of surimi.![]()
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Affiliation(s)
- Zhe Wang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Yinying Tan
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Na Yang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Han Sun
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- PR China
- School of Food Science and Technology
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22
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Effect of Ultrasound Combined with Controlled Atmosphere on Postharvest Storage Quality of Cucumbers (Cucumis sativus L.). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2102-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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