Review
Food Science & Technology
Wanli Zhang, Jiankang Cao, Weibo Jiang
Summary: The use of electrolyzed water (EW) in postharvest storage of fruits and vegetables has shown potential in sterilization, removing pesticide residues, and improving product quality. EW not only controls postharvest diseases through direct inhibition of pathogens, but also enhances host resistance. Moreover, EW plays a role in regulating physiological metabolism, which helps in extending the shelf life of fresh products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Sanusi Shamsudeen Nassarawa, Asem Mahmoud Abdelshafy, Yanqun Xu, Li Li, Zisheng Luo
Summary: LED treatment is an effective and promising strategy for extending the storage life of fruits and vegetables with enhanced nutritional values, promoting the accumulation of phytochemicals, reducing microbial spoilage, and delaying senescence. The impact of LED light varies depending on the variety of fruit and vegetable.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Haiyan Sun, Danqing Hao, Yun Tian, Yigang Huang, Yulin Wang, Gongwei Qin, Jinjin Pei, A. M. Abd El-Aty
Summary: This study investigated the mechanism of softening and senescence of blueberry after harvest. The chitosan/thyme oil coating combined with UV-C treatment was found to inhibit the degradation of cell wall polysaccharides and delay the softening and senescence of blueberries.
Review
Agriculture, Multidisciplinary
Frederike Sonntag, Huihui Liu, Susanne Neugart
Summary: UV irradiation has been used to reduce decay, delay ripening, and delay senescence in postharvest vegetables. It affects appearance, microbial load, respiration rate, enzymatic antioxidant system, and various bioactive compounds. It has the potential to increase antioxidant activity, delay yellowing and senescence, trigger defense responses, and reduce decay and diseases.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Horticulture
Yuhan Liu, Tong Chen, Ning Tao, Ting Yan, Qingguo Wang, Qingqing Li
Summary: Nitric oxide (NO) is a gaseous free radical used to maintain the quality of postharvest horticultural produce by delaying ripening and enhancing disease resistance. It regulates protein modification and gene expression through various mechanisms. The role of NO and its interaction with other phytohormones in regulating postharvest fruit and vegetable quality are reviewed, and future research directions for NO commercial application and endogenous regulatory mechanism are discussed.
Review
Chemistry, Multidisciplinary
John T. Hancock, Grace Russell, Alexandros Ch Stratakos
Summary: The use of molecular hydrogen for the treatment of post-harvest produce is proposed. It has been found to have positive effects on plant growth and postharvest preservation. Molecular hydrogen is safe to use and expected to become more affordable with its adoption in other industries.
APPLIED SCIENCES-BASEL
(2022)
Review
Food Science & Technology
Yiqin Zhang, Wanli Zhang, Weijie Wu, Mohamed A. Farag, Lishu Wang, Shangyue Xiao, Haiyan Gao, Weibo Jiang
Summary: This study focuses on delivery methods of preservatives in fruits and vegetables and explores the mechanisms of penetration and internalization. It comprehensively reviews various delivery methods and their impact on postharvest quality. Additionally, it discusses unconventional delivery measures such as fruit stem delivery, microbubble, and edible coating for the first time.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Shuo Fang, Bailin Cong, Linlin Zhao, Chenlin Liu, Zhaohui Zhang, Shenghao Liu
Summary: Antarctic organisms are facing multiple environmental pressures, such as the strong UV radiation resulting from the ozone layer depletion. The molecular mechanisms and regulatory networks of Antarctic plants, particularly mosses, in response to UV-B radiation remain largely unknown.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Food Science & Technology
Linyu Nian, Mengjun Wang, Xiaoyang Sun, Yan Zeng, Yao Xie, Shujie Cheng, Chongjiang Cao
Summary: This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging, summarizes the interactions between bioactive ingredients and polymers, and illustrates the applications of biodegradable active packaging in preservation.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Josemar Goncalves de Oliveira Filho, Guilherme da Cruz Silva, Lavinia Cipriano, Mariana Gomes, Mariana Buranelo Egea
Summary: The contamination by various filamentous fungi can lead to the deterioration of food and agricultural products. Fungal contaminations not only reduce the quality and shelf life of fresh fruits but also cause economic loss in the global fresh fruit industry. While chemical fungicides have been traditionally used to control postharvest fungal diseases, they pose a risk to human health. However, the use of RNA interference (RNAi)-based fungicides offers a promising alternative strategy, with Spray-induced gene silencing (SIGS) being an innovative approach for silencing target genes in phytopathogens.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Agronomy
Qiang Zhang, Wenbo Yang, Jiechao Liu, Hui Liu, Zhenzhen Lv, Chunling Zhang, Dalei Chen, Zhonggao Jiao
Summary: This study found that UV-C irradiation can increase the levels of total phenolics, flavonoids, and anthocyanins in sweet cherries during storage. Furthermore, UV-C treatment upregulated the enzyme activity and gene expression related to the phenylpropanoid pathway, contributing to the understanding of flavonoids and anthocyanins biosynthesis under UV-C irradiation.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Haitao Jiang, Wanli Zhang, Yan Xu, Yiqin Zhang, Yijing Pu, Jiankang Cao, Weibo Jiang
Summary: PDFBPs are rich sources of high added-value materials that can maintain the postharvest quality of fruits and vegetables. These materials include extracts of bioactive compounds, polysaccharides, oligosaccharides, proteins, essential oils, and nanoparticles. By developing edible coatings or biodegradable films, these materials can extend the shelf-life of fruits and vegetables and enhance their disease resistance.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Qin Gao, Chunrong Zhong, Xuezhen Zhou, Renjuan Chen, Ting Xiong, Miao Hong, Qian Li, Man Kong, Guoping Xiong, Weizhen Han, Guoqiang Sun, Xuefeng Yang, Nianhong Yang, Liping Hao
Summary: Higher dietary intake of total polyphenols and flavonoids, as well as intake from fruits, was associated with lower risk of GDM.
CLINICAL NUTRITION
(2021)
Article
Chemistry, Applied
Francisco Leonardo Gomes de Menezes, Ricardo Henrique de Lima Leite, Francisco Klebson Gomes dos Santos, Adrianus Indrat Aria, Edna Maria Mendes Aroucha
Summary: This study investigated the properties of chitosan-cassava starch biopolymeric films containing nanometric photoactive TiO2 particles for postharvest conservation of papaya fruits under UV light. Adding 1% TiO2 improved the mechanical properties of the films and reduced weight loss, but excessive addition led to a decrease in film transparency.
Review
Food Science & Technology
Jianhua Yao, Wenjuan Chen, Kai Fan
Summary: This paper reviews the mechanism and application of light irradiation in the preservation of fruits and vegetables, as well as its effects on nutritional quality, antioxidants, enzyme activity, and disease resistance. The article also discusses current issues and future prospects.
Review
Biochemistry & Molecular Biology
Swarup Roy, Wanli Zhang, Deblina Biswas, Rejish Ramakrishnan, Jong-Whan Rhim
Summary: Consumers are increasingly interested in natural antimicrobials and antioxidants in food processing and packaging. Grapefruit seed extract (GSE) has been widely accepted and found effective in food as an antimicrobial and coating material. This review provides an up-to-date overview of GSE-based packaging, including its extraction methods, manufacturing processes, physical properties, and food preservation applications.
Article
Chemistry, Physical
Wanli Zhang, Swarup Roy, Elham Assadpour, Xinli Cong, Seid Mahdi Jafari
Summary: There is a growing interest in the development of degradable and biopolymeric food packaging films (BFPFs) based on green ingredients and strategies due to their biocompatibility, sustainability, and renewable nature of bio-materials. Green cross-linking technology, especially using citric acid (CA) as a natural green cross-linker, has been found to effectively improve the performance of BFPFs and enhance their food preservation capacity. The cross-linking of CA with different biopolymer molecules depends on factors such as CA content, reaction state, temperature, and pH.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Applied
Haitao Jiang, Wanli Zhang, Weibo Jiang
Summary: This study investigated the film-forming potential of PCSS and the effects of PPPAEs on film properties. The results showed that PPPAEs had good compatibility with PCSS and improved the UV-visible light barrier properties of the films. The addition of PPPAEs also affected the mechanical properties of the films, increasing elongation at break and decreasing tensile strength. Moreover, the introduction of PPPAEs enhanced the antioxidant properties and caused noticeable color changes in the films. The PCSS/PPPAEs composite films were able to detect the freshness of meat and aquatic products. The films also demonstrated good biodegradability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Haitao Jiang, Wanli Zhang, Luyao Chen, Jian Liu, Jiankang Cao, Weibo Jiang
Summary: This paper discusses the techniques used to improve the physical and functional properties of GG-based films, as well as the potential applications of these films in food products. Various strategies, including structural modifications, introduction of plasticizers, blending with other polymers, and incorporation of nanoparticles, plant extracts, and essential oils, have been examined to enhance the properties of GG-based films. Moreover, GG-based films can be used to maintain the storage quality of food products and the incorporation of antioxidants and antimicrobial agents can further enhance the preservation effects.
FOOD HYDROCOLLOIDS
(2023)
Review
Biochemistry & Molecular Biology
Wanli Zhang, Mahmood Alizadeh Sani, Zhengke Zhang, David Julian McClements, Seid Mahdi Jafari
Summary: Biodegradable food packaging films (FPFs) made from sustainable biopolymeric materials are increasingly being used in the food industry to reduce pollution and health risks associated with conventional plastic packaging. However, these FPFs often have poorer functional performance compared to traditional plastic films. The incorporation of zinc oxide nanoparticles (ZNPs) into FPFs can improve their properties. This article reviews the design, fabrication, and application of ZNPs-loaded FPFs based on biopolymers, focusing on their impacts on the optical, barrier, mechanical, water sensitivity, and antimicrobial properties of the films. The potential applications of ZNPs-loaded FPFs for fresh food preservation are also discussed.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Horticulture
Wanli Zhang, Yonggui Pan, Yueming Jiang, Zhengke Zhang
Summary: This paper reviews the main factors contributing to postharvest fruit peel browning, such as water loss, chilling injury, disease, and mechanical damage. It also discusses the potential biochemical mechanisms, including insufficient energy supply and reactive oxygen species (ROS) burst. This work updates the progress in methods to control postharvest fruit peel browning, providing an important reference for reducing fruit losses. Some small molecule substances with antioxidant activity and improved cell energy supply show promise in inhibiting peel browning, and combinations of conventional postharvest preservation methods may achieve better results.
SCIENTIA HORTICULTURAE
(2023)
Article
Food Science & Technology
Wanli Zhang, Hamed Ahari, Zhengke Zhang, Seid Mahdi Jafari
Summary: Due to environmental pollution and health concerns caused by plastic packaging films, research on degradable food packaging films (DFPFs) based on biopolymers and nano-additives has become popular. Studies have shown that DFPFs containing silica (SiO2) are potential alternatives to plastic packaging materials.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Wanli Zhang, Swarup Roy, Parya Ezati, Da-Peng Yang, Jong-Whan Rhim
Summary: Due to the biodegradable, biocompatible, sustainable, and renewable nature of biomaterials, there is a growing interest in developing biopolymer-based food packaging films using green ingredients and strategies. Green crosslinking technology, particularly using tannic acid as a natural crosslinker, has shown promising effects in improving the performance of biopolymer-based food packaging films. The crosslink of tannic acid not only enhances the properties of the films, but also contributes to food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Wanli Zhang, Yueming Jiang, Zhengke Zhang
Summary: Fresh fruits have good flavor and high nutritional value, but they age and decay rapidly after harvest, requiring the use of green postharvest fruit preservatives. Natural organic acids are considered as promising options due to their safety and effectiveness. This review discusses the recent applications of various natural organic acids in postharvest fruit quality management, highlighting their potential biochemical mechanisms and benefits in delaying senescence, preventing chilling injury, controlling diseases, inhibiting browning, and improving overall fruit quality. Chemical modification and cotreatment strategies are also considered to enhance the efficiency of natural organic acid preservation methods.
Article
Chemistry, Physical
Wanli Zhang, Parya Ezati, Ajahar Khan, Elham Assadpour, Jong-Whan Rhim, Seid Mahdi Jafari
Summary: Food safety threats and economic losses in the food industry have led to the urgent need for natural food preservatives. Cinnamon essential oil (CEO) is considered a promising natural preservative due to its antioxidant and antibacterial properties. However, its low solubility and degradability have limited its application in food products. Encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Applied
Wanli Zhang, Maryam Azizi-Lalabadi, Shima Jafarzadeh, Seid Mahdi Jafari
Summary: This review focuses on the utilization of starch-gelatin blends as key components in composite films for food packaging applications. The limitations of pure starch-gelatin films are discussed and methods to enhance their properties through the addition of plasticizers, cross-linkers, and nanoparticles are explored. The study highlights the blending of starch-gelatin as a means to improve film performance and examines the impact of various additives on the properties of starch-gelatin blend films, summarizing their application in food preservation.
CARBOHYDRATE POLYMERS
(2023)
Review
Chemistry, Applied
Wanli Zhang, Milad Hadidi, Asli Can Karaca, Sara Hedayati, Mohammad Tarahi, Elham Assadpour, Seid Mahdi Jafari
Summary: Chitosan (CS), as a bio-renewable natural material, has the potential to be used in food packaging films (PFs)/coatings as a biopolymer. However, its poor solubility in dilute acid solutions and limited antioxidant and antimicrobial activities restrict its application in PFs/coatings. Chemical modification of CS, particularly through graft copolymerization, has been widely studied to address these limitations. This work reviews the progress of CS grafted PA (CS-g-PA) based films, discussing the chemistry and methods of preparing CS-g-PA and the effects of different PAs grafting on CS film properties. Additionally, the application of CS-g-PA functionalized PFs/coatings for food preservation is explored. It is concluded that modifying the properties of CS-based films through PA grafting can enhance the food preservation capability of CS-based films/coatings.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Haitao Jiang, Wanli Zhang, Jiankang Cao, Weibo Jiang
Summary: This study investigated the effects of banana flower bract anthocyanin extracts (BFBAEs) on the properties of longan seed starch (LSS) films. The results showed that BFBAEs were compatible with the LSS matrix and did not alter the film's chemical structure. The introduction of BFBAEs improved UV light barrier capacities, increased water vapor permeability, and reduced thermal stability of the LSS films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Wanli Zhang, Maryam Azizi-Lalabadi, Swarup Roy, Shamimeh Azimi Salim, Roberto Castro-Munoz, Seid Mahdi Jafari
Summary: The increasing interest in biodegradable, biocompatible, sustainable, and renewable biomaterials has led to the development of biopolymeric food packaging films (BFPFs) with green ingredients and strategies. This article discusses the use of Maillard reaction as a promising approach to enhance the performance of degradable BFPFs by modifying or combining biopolymer molecules with additives. The study highlights that Maillard reaction can improve the properties of BFPFs through effective cross-linking and provide functional additives with antibacterial and antioxidant activities. Rating: 8/10.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Jun Yang, Gulden Goksen, Wanli Zhang
Summary: The food industry has been searching for alternatives to chemical preservatives due to concerns over their potential toxicity and limitations. Rosemary essential oil (REO) is a natural food preservative that has strong antibacterial and antioxidant properties. This study discusses the chemical and biological characteristics of REO, as well as its various delivery systems in food preservation applications, such as nano emulsions, solid particle encapsulation, and biodegradable food packaging film/coatings. The review concludes that REO, particularly in encapsulated forms, is highly effective in preserving fresh foods compared to conventional methods.
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)