Article
Food Science & Technology
Jiajie Hu, Weijiao Huang, Yihong Wang, Jing Jin, Yuwei Li, Jing Chen, Yan Zheng, Shanggui Deng
Summary: This study aimed to investigate the inactivation mechanism of atmospheric cold plasma (ACP) against Shewanella putrefaciens in both PBS and sterile shrimp juice (SSJ). The results showed that ACP treatment reduced cell density, cell viability, and biofilm formation activity. ACP cyclical treatment was more efficient than a one-time treatment. The damage to cell wall integrity, as well as cell membrane and DNA damage, were observed after ACP treatment. The study also found that ACP treatment could serve as a potential alternative to enhance microbial control in food processing.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Lijun Tan, Huihui Li, Bowen Chen, Jiaming Huang, Yufeng Li, Huaming Zheng, Haiquan Liu, Yong Zhao, Jing Jing Wang
Summary: The study demonstrates that cooperative interactions between Vibrio parahaemolyticus and Shewanella putrefaciens in dual-species biofilms enhance cell viability, EPS content, and biomass compared to single-species biofilms, resulting in lower sensitivity to photodynamic inactivation. This deeper understanding of inter-species interactions and their response to PDI could aid in developing effective strategies for controlling mixed-species biofilms.
Article
Food Science & Technology
Peiyun Li, Jun Mei, Mingtang Tan, Jing Xie
Summary: The effect of CO2 on the spoilage potential of Shewanella putrefaciens during cold storage was evaluated. Results showed that CO2 affected the growth of S. putrefaciens, leading to prolonged lag phases and delayed logarithmic phases. Treatment with CO2 delayed protein oxidation and improved the spatial and microstructure of the samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Wenhui Zhu, Guizhi Tan, Menglin Han, Ying Bu, Xuepeng Li, Jianrong Li
Summary: The study developed a non-thermal processing technology called plasma-activated slightly acidic electrolyzed water (PASW) to better preserve salmon fillets. PASW treatment was found to be more effective in inactivating microorganisms compared to PAW and SAEW treatments. Furthermore, PASW treatment did not affect the quality of salmon fillets.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Fisheries
Jiali Mi, Dan Liu, Chaobin Qin, Xiao Yan, Peng Pang, Yinghao Yun, Luming Wang, Guoxing Nie
Summary: This study evaluated the effects of (-)-epicatechin (EC) on muscle antioxidant capacity, myofiber development, texture characteristics, and histomorphology in Yellow River carp. The results showed that the supplementation of 1000 mg/kg EC enhanced antioxidant capacity and protein content in the muscle, and promoted myofiber development. Furthermore, EC also improved muscle texture characteristics and histomorphology in Yellow River carp.
Article
Geosciences, Multidisciplinary
Hexin Bao, Shanghong Zhang, Caihong Tang, Xiyan Yang
Summary: This paper discusses the impact of the Xiaolangdi Reservoir on the habitat of Yellow River carp. By constructing hydrodynamic and habitat suitability models, the study evaluates the changes in habitat quality before and after the reservoir construction. The results indicate that the reservoir construction has led to a decrease in the habitat quality, particularly in relation to the water level rise suitability index.
FRONTIERS IN EARTH SCIENCE
(2022)
Article
Food Science & Technology
Qingyang Wang, Deepti Salvi
Summary: Plasma-activated water has shown great potential in the food industry for effectively eliminating foodborne pathogens and harmful chemicals. Its inactivation efficacy is influenced by various factors, including plasma generation mechanisms and target microorganisms.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Fisheries
Guilan Di, Ning Wang, Xiaoyue Shen, Di Lan, Yunlong Wu, Xianghui Kong, Xinhua Chen
Summary: The full-length cDNA sequence of Rab7 was cloned from Yellow River Carp, and its function during pathogen infection was investigated. The expression of CcRab7 was widely detected in various tissues, with the highest expression levels in head kidney and blood, indicating its involvement in the innate immune process.
AQUACULTURE REPORTS
(2023)
Article
Food Science & Technology
Zhilin Gan, Yuyu Zhang, Weiman Gao, Simin Wang, Yue Liu, Yuhang Xiao, Xibing Zhuang, Aidong Sun, Ruixue Wang
Summary: This study found that plasma-activated water (PAW) is more effective in inactivating Escherichia coli and Staphylococcus aureus on blueberries compared to water treatment. The microbial inactivation of PAW is achieved by damaging the cell membrane and denaturing DNA. In addition, PAW treatment has a better effect on maintaining the freshness of blueberries.
Article
Chemistry, Applied
Dongying Song, Yinghao Yun, Zijie He, Jiali Mi, Jiaxiang Luo, Min Jin, Qicun Zhou, Guoxing Nie
Summary: This study conducted a three-month rearing trial to investigate the fillet texture improvement of Yellow River carp fed with faba bean. The results showed that faba bean changed the fatty acid composition in white muscle, up-regulated reactive oxygen species levels, and down-regulated antioxidant enzyme activities, leading to a decrease in myofiber diameter and collagen metabolism.
Article
Fisheries
Dan Qiao, Yanjing Zhao, Chao Pei, Xianliang Zhao, Xinyu Jiang, Lei Zhu, Jie Zhang, Li Li, Xianghui Kong
Summary: In this study, two CCL19b genes (CcCCL19b_a and CcCCL19b_b) were cloned from Yellow River carp. The expression of CcCCL19bs was found to be high in gill and intestine of healthy fish, and up-regulated after infection and stimulation. Furthermore, CcCCL19bs were found to have chemotactic and antibacterial activity, attracting leukocytes and promoting their proliferation, as well as exhibiting antibacterial activity against certain pathogens.
FISH & SHELLFISH IMMUNOLOGY
(2023)
Article
Environmental Sciences
Qiongyao Ruan, Wenda Li, Shanghong Zhang, Caihong Tang, Jun Hou
Summary: This study focused on a section of the Yellow River in China and used the Yellow River carp as an indicator species. A habitat suitability model for the carp was built, and changes in reproductive habitat suitability before and after the construction of the Xiaolangdi Dam were simulated. The results showed that the dam delayed the breeding time of the carp, decreased its quality, and significantly affected larval fish development. This study provides valuable reference for the ecological scheduling of discharges from the Xiaolangdi Dam.
FRONTIERS IN ENVIRONMENTAL SCIENCE
(2023)
Article
Fisheries
Yinghao Yun, Dongying Song, Zijie He, Jiali Mi, Luming Wang, Guoxing Nie
Summary: This study investigated the effects of dietary methionine levels on the growth performance and fillet quality of juveniles Yellow River carp. The results showed that appropriate levels of methionine can promote growth and improve the quality of fish fillets.
Article
Fisheries
Jiaying Wang, Lin Chen, Bijun Li, Jian Xu, Jianxin Feng, Chuanju Dong, Tao Zhou, Peng Xu
Summary: The study estimated genetic parameters for common carp traits and found that most traits had medium to high heritability. Genomic BLUP method showed advantages in predicting low heritability traits, and GBLUP based on haplotype information performed best for 6 traits.
Article
Agriculture, Dairy & Animal Science
Shihui Wang, Jingwen Tian, Xiaona Jiang, Chitao Li, Yanlong Ge, Xuesong Hu, Lei Cheng, Xiaodan Shi, Lianyu Shi, Zhiying Jia
Summary: This study investigated the effects of different dietary protein levels on the growth performance, physicochemical indexes, quality, and molecular expression of Yellow River Carp (Cyprinus carpio haematopterus). The optimal dietary protein level for Cyprinus carpio haematopterus was found to be 250-280 g/kg. This study is important for the breeding of carp varieties with low dietary protein levels.
Review
Food Science & Technology
Qisen Xiang, Liumin Fan, Yunfei Li, Shanshan Dong, Ke Li, Yanhong Bai
Summary: This review provides an overview of the application of plasma-activated water (PAW) in the food industry. It discusses the generation methods, physicochemical properties, and antimicrobial activity of PAW, as well as its specific applications in food decontamination, reduction of pesticide residues, meat curing, sprouts production, and disinfection of food contact materials. The factors influencing PAW efficiency and strategies to improve its efficacy are also discussed. The review highlights the drawbacks of PAW technology and suggests important areas for future research.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Qisen Xiang, Lulu Huangfu, Shanshan Dong, Yunfang Ma, Ke Li, Liyuan Niu, Yanhong Bai
Summary: Food safety is a global public health issue with economic and political implications. Conventional processing methods have been ineffective in reducing food hazards, but atmospheric cold plasma (ACP) shows great potential in mitigating these risks. This review aims to highlight recent studies on the efficacy and application of ACP in reducing pesticide residues, mycotoxins, allergens, and antinutritional factors in various food products, and discuss its working mechanisms, impact on food quality, and toxicity of degradation products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Liyuan Niu, Yilin Zhang, Mingsha Jie, Yingxin Cheng, Qisen Xiang, Zhijian Zhang, Yanhong Bai
Summary: This study evaluates the synergistic antibacterial effect of petit-high pressure carbon dioxide (p-HPCD) and cinnamon essential oil (CEO) against Salmonella typhimurium. The combined treatment shows significantly higher antibacterial activity than p-HPCD or CEO alone, causing severe cellular changes in S. typhimurium.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemical Research Methods
Baocheng Ji, Yu Han, Wenhao Zhao, Lanrui Yang, Xu Xu, Yanhong Bai
Summary: In this study, an easy, convenient, and efficient polyurethane sponge (PS)-supported liquid-phase microextraction method was developed for the trace analysis of different organic compounds in aqueous solutions. The method showed high enrichment factors, good linearity, low detection and quantification limits, and satisfactory recovery rates, making it suitable for the analysis of various organic compounds.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY
(2022)
Article
Food Science & Technology
Liyuan Niu, Jingfei Liu, Xinpei Wang, Zihao Wu, Qisen Xiang, Yanhong Bai
Summary: The study found that the combined treatment of CIN and p-HPCO2 had a synergistic antifungal effect against Saccharomyces cerevisiae, causing disruption of cell membrane structure and function, induction of cell apoptosis, and up-regulation of genes involved in ergosterol synthesis.
Article
Food Science & Technology
Ke Li, San-Ying Li, Ya-Yue He, Yan-Qiu Wang, Yi-Xue Zhang, Ying-Ying Zhao, Man-Ting Du, Yu Wang, Yun-Tao Wang, Yan-Hong Bai
Summary: Ultrasound-assisted alkaline extraction (UAE) treatment improved the solubility and emulsifying properties of PSE-like chicken breast meat protein isolate (PPI) by increasing alpha-helix and beta-turn content, changing tertiary structure, and promoting protein unfolding, especially after 10 minutes. The emulsion stabilized by UAE-treated PPI showed smaller droplet size, more uniform distribution, and increased content of alpha-helix, indicating enhanced emulsion stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Min Li, Pengxiang Wang, Xu Zhang, Hongyu Wang, Ke Li, Yanhong Bai
Summary: The research aimed to develop a modified QuEChERS method using Fe3O4-MWCNTs as clean-up adsorbents for the rapid determination of HAAs in braised sauce beef. The extraction and clean-up processes were optimized, and the LODs ranged from 3.0 ng/g to 4.2 ng/g. The Fe3O4-MWCNTs exhibited equivalent or better matrix removal efficiency compared to conventional adsorbents, making the pretreatment process easier, more time-saving, and lower in cost per sample. The method was successfully applied to analyze real samples collected from local deli counters, demonstrating the potential of Fe3O4-MWCNTs as an effective alternative adsorbent in the QuEChERS process.
Article
Agriculture, Multidisciplinary
Ziqiang Duan, Yuntao Wang, Xiao Yu, Nan Wu, Jie Pang, Yanhong Bai
Summary: In this study, the effects of konjac oligo-glucomannan (KOG) on the emulsifying properties of myofibrillar protein (MP) were investigated. It was found that the addition of KOG altered the tertiary conformation of MP, resulting in improved emulsifying activity, decreased particle size, and improved physical stability of the emulsion. The findings suggest that KOG interacts with MP at the oil-water interface, forming a stable interface film to enhance the emulsifying properties of MP.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Polymer Science
Kun Feng, Lulu Huangfu, Chuanduo Liu, Laura Bonfili, Qisen Xiang, Hong Wu, Yanhong Bai
Summary: Electrospinning and electrospraying are two electrohydrodynamic techniques that have attracted increased interest for stabilizing probiotics. They help improve the viability of probiotics and enhance their delivery in the gastrointestinal tract. This review discusses the classification of electrospinning and electrospraying, their feasibility in constructing probiotic carriers, and their efficacy in stabilizing and delivering probiotics. The current application of electrospun and electrosprayed probiotic formulations is also introduced. Finally, the limitations and future opportunities for using electrohydrodynamic techniques in probiotic stabilization are proposed and analyzed. This work provides a comprehensive understanding of how electrospinning and electrospraying can be used to enhance probiotics, aiding in the development of probiotic therapy and nutrition.
Article
Food Science & Technology
Chenyan Zhu, Shouwei Wang, Yanhong Bai, Shunliang Zhang, Xin Zhang, Qianrong Wu, Xiangli He
Summary: This study investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on gel properties of mutton myofibrillar protein (MP). The addition of 2.5-10% SCF and ICF significantly improved water-holding capacity (WHC) and gel strength of mutton MP gel. Rheological analysis showed that MP with 5% SCF exhibited the best viscoelasticity and significantly shortened T-2 relaxation time of the gel. SEM results demonstrated that SCF reduced pore number in the MP gel, forming a compact network structure. ICF acted as a filler to stabilize the gel network structure after water absorption and expansion.
Article
Microbiology
Liyuan Niu, Zihao Wu, Jingfei Liu, Qisen Xiang, Yanhong Bai
Summary: This study investigated the effects of carvacrol on the inactivation of Saccharomyces cerevisiae by mild pressure carbon dioxide (MPCO2). The results showed that carvacrol synergistically enhanced the antifungal activity of MPCO2 against S. cerevisiae. The combination of carvacrol and MPCO2 gradually increased the inactivation effect on S. cerevisiae with increasing carvacrol concentration, CO2 pressure, process temperature, and treatment time. In the presence of carvacrol, MPCO2 disrupted the plasma membrane and mitochondria, leading to the loss of membrane integrity and reduced intracellular ATP and protein content. This study suggests the potential of carvacrol and pressurized CO2 as an alternative technology for food pasteurization.
ARCHIVES OF MICROBIOLOGY
(2023)
Article
Food Science & Technology
Xiaoyue Yue, Long Fu, Chaoyun Wu, Sheng Xu, Yanhong Bai
Summary: A colorimetric sensor based on MIL-53(Fe/Mn) was developed for visual, meticulous, and rapid detection of sulfite (SO32-). The sensor showed strong anti-interference capability, simple operation, and low detection limits, making it suitable for SO32- detection in white wine.
Article
Food Science & Technology
Dianbo Zhao, Shuliang Yan, Jialei Liu, Xi Jiang, Junguang Li, Yuntao Wang, Jiansheng Zhao, Yanhong Bai
Summary: This study examined the impact of chickpea dietary fiber (CDF) concentration on the emulsion gel properties of myofibrillar protein (MP). It was found that increasing the CDF content improved the emulsifying activity, stability, water- and fat-binding capacity, gel strength, and storage modulus of the MP emulsion gel. The addition of CDF also led to a denser gel network structure with smaller pore diameter. Furthermore, CDF increased the content of β-sheet and reactive sulfhydryl, as well as the surface hydrophobicity of MP, contributing to the improved gel properties of the emulsion.
Review
Food Science & Technology
Zeyu Xu, Wenbo Shi, Dianbo Zhao, Ke Li, Junguang Li, Junyi Dong, Yu Han, Jiansheng Zhao, Yanhong Bai
Summary: The sorting and processing of food raw materials is crucial in ensuring the quality of the final product. To improve efficiency and minimize damage, food production enterprises are utilizing robots for sorting operations. However, due to the soft and complex nature of food raw materials, developing robot grippers that can reduce damage and ensure stable grasping poses challenges. This paper summarizes different gripper designs used in automated sorting production lines and introduces a grasping control strategy based on visual and tactile sensors, as well as discussing the challenges and potential future trends in food robot grippers.
Article
Food Science & Technology
Ke Li, Lin-Meng Wang, Hui-Jian Gao, Man-Ting Du, Yan-Hong Bai
Summary: This study investigates the effects of different amino acids on the gel properties of chicken protein isolate. The results show that the addition of l-Lys improves the solubility, gel strength, hardness, and cooking loss of the isolate.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)
