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Jeong S, Lee HG, Yoo S. Effect of catalyst carrier type and concentration on oxygen-scavenging property and characteristics of iron-based active films. Food Sci Biotechnol 2024; 33:2533-2541. [PMID: 39144186 PMCID: PMC11319535 DOI: 10.1007/s10068-024-01520-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 12/25/2023] [Accepted: 01/05/2024] [Indexed: 08/16/2024] Open
Abstract
The presence of oxygen can degrade food quality, making it essential to remove oxygen from the packaging headspace of food products. In this study, the effect of catalyst type and concentration on iron-based oxygen-scavenging films was investigated to enhance the oxygen removal efficiency in food packaging films. Among the investigated catalysts, calcium chloride and lipophilic silica improved the oxygen-scavenging capacity more than sodium chloride and hydrophilic silica. As the catalyst content was increased from 0.1 to 6.0 %(w/w), the oxygen content (%) in the package decreased from 3.90 to 0.36%. Application of oxygen-scavenging films in apple packaging decreased the apple browning index from 52.87 to 38.13 and reduced the oxygen concentration inside the package from 9.8 to 0.0%. Therefore, the food packaging film developed in this study can be used as a food packaging material that removes oxygen and thus prevents food quality deterioration. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-024-01520-4.
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Affiliation(s)
- Suyeon Jeong
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Hyun-Gyu Lee
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - SeungRan Yoo
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
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Tong M, Ding Y, Yu H, Zhang W, Wu D. Integrated non-targeted metabolomics and transcriptomics reveals the browning mechanism of scraped ginger (Zingiber officinale Rosc.). J Food Sci 2024; 89:3260-3275. [PMID: 38685879 DOI: 10.1111/1750-3841.17084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 03/27/2024] [Accepted: 04/06/2024] [Indexed: 05/02/2024]
Abstract
Ginger (Zingiber officinale Rosc.) possesses a rich nutritional profile, making it a valuable ingredient for a wide range of culinary applications. After removing its outer skin, ginger can be effectively utilized in the production of pickles and other processed food products. However, following scraping, ginger undergoes a series of physiological and biochemical changes during storage, which can impact its subsequent development and utilization in food. Thus, the current study aimed to investigate the browning mechanism of scraped ginger using non-targeted metabolomics and transcriptomics. The findings revealed 149 shared differential metabolites and 639 shared differential genes among freshly scraped ginger, ginger browned for 5 days, and ginger browned for 15 days. These metabolites and genes are primarily enriched in stilbenes, diarylheptane, and gingerol biosynthesis, phenylpropanoid biosynthesis, and tyrosine metabolism. Through the combined regulation of these pathways, the levels of phenolic components (such as chlorogenic acid and ferulic acid) and the ginger indicator component (6-gingerol) decreased, whereas promoting an increase in the content of coniferaldehyde and curcumin. Additionally, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were significantly increased (p-adjust <0.05). This study hypothesized that chlorogenic and ferulic acid undergo polymerization under the catalysis of PPO and POD, thereby exacerbating the lignification of scraped ginger. These findings offer a theoretical foundation for understanding the browning mechanism of ginger after scraping. PRACTICAL APPLICATION: Ginger's quality and nutrition can change when its skin is removed. This happens due to physical and biochemical reactions during scraping. The browning that occurs affects both the taste and health benefits of ginger, we can better understand how to prevent browning and maintain ginger's quality. This research sheds light on improving ginger processing techniques for better products.
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Affiliation(s)
- Moru Tong
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- Anhui Province Key Laboratory of Traditional Chinese Medicine Decoction Pieces of New Manufacturing Technology, Hefei, China
- Traditional Chinese Medicine Concoction Heritage Base of the State Administration of Traditional Chinese Medicine, Hefei, China
- Anhui Collaborative Innovation Centre for Quality Enhancement of Taoist Chinese Medicinal Materials established by the Ministry of Commerce of Anhui Province, Hefei, China
| | - Yangfei Ding
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- Anhui Province Key Laboratory of Traditional Chinese Medicine Decoction Pieces of New Manufacturing Technology, Hefei, China
- Traditional Chinese Medicine Concoction Heritage Base of the State Administration of Traditional Chinese Medicine, Hefei, China
- Anhui Collaborative Innovation Centre for Quality Enhancement of Taoist Chinese Medicinal Materials established by the Ministry of Commerce of Anhui Province, Hefei, China
| | - Hao Yu
- Bozhou University, Bozhou, China
| | - Wei Zhang
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- Anhui Province Key Laboratory of Traditional Chinese Medicine Decoction Pieces of New Manufacturing Technology, Hefei, China
- Traditional Chinese Medicine Concoction Heritage Base of the State Administration of Traditional Chinese Medicine, Hefei, China
- Anhui Collaborative Innovation Centre for Quality Enhancement of Taoist Chinese Medicinal Materials established by the Ministry of Commerce of Anhui Province, Hefei, China
| | - Deling Wu
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- Anhui Province Key Laboratory of Traditional Chinese Medicine Decoction Pieces of New Manufacturing Technology, Hefei, China
- Traditional Chinese Medicine Concoction Heritage Base of the State Administration of Traditional Chinese Medicine, Hefei, China
- Anhui Collaborative Innovation Centre for Quality Enhancement of Taoist Chinese Medicinal Materials established by the Ministry of Commerce of Anhui Province, Hefei, China
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Wang C, Meng L, Zhang G, Yang X, Pang B, Cheng J, He B, Sun F. Unraveling crop enzymatic browning through integrated omics. FRONTIERS IN PLANT SCIENCE 2024; 15:1342639. [PMID: 38371411 PMCID: PMC10869537 DOI: 10.3389/fpls.2024.1342639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Accepted: 01/16/2024] [Indexed: 02/20/2024]
Abstract
Enzymatic browning reactions, triggered by oxidative stress, significantly compromise the quality of harvested crops during postharvest handling. This has profound implications for the agricultural industry. Recent advances have employed a systematic, multi-omics approach to developing anti-browning treatments, thereby enhancing our understanding of the resistance mechanisms in harvested crops. This review illuminates the current multi-omics strategies, including transcriptomic, proteomic, and metabolomic methods, to elucidate the molecular mechanisms underlying browning. These strategies are pivotal for identifying potential metabolic markers or pathways that could mitigate browning in postharvest systems.
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Affiliation(s)
- Chunkai Wang
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
| | - Lin Meng
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
| | - Guochao Zhang
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
| | - Xiujun Yang
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
| | - Bingwen Pang
- Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Junjie Cheng
- Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Bing He
- Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Fushan Sun
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
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