Article
Agriculture, Multidisciplinary
Yan Xu, Ya Zhao, Yuexiang Zhang, Qilong Shi
Summary: The quality characteristics of shiitake mushroom crisps fabricated by explosion puffing drying were affected by the postharvest storage time of fresh L. edodes, with the best quality achieved when stored at 4 +/- 1 degrees C for 4 days.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Ben Niu, Yingchang Fei, Ruiling Liu, Hangjun Chen, Xiangjun Fang, Weijie Wu, Honglei Mu, Haiyan Gao
Summary: The effect of oxyresveratrol on postharvest quality and membrane lipid metabolism of shiitake mushroom was investigated. Oxyresveratrol retarded browning, maintained firmness and alleviated occurrence of decay of shiitake mushroom. The oxidation and hydrolysis of membrane phospholipids were suppressed by oxyresveratrol treatment, which was associated with reduced LOX and PLD activities and increased SOD and CAT activities.
Article
Biochemistry & Molecular Biology
Yuxi Guo, Xuefeng Chen, Pin Gong, Jing Guo, Dan Deng, Guanglian He, Chenglong Ji, Ruotong Wang, Hui Long, Jiating Wang, Wenbo Yao, Wenjuan Yang, Fuxin Chen
Summary: Treatment with polysaccharides isolated from Lentinula edodes stalks significantly improved the qualities of fresh mushrooms during storage, such as reduced weight loss, retention of hardness and springiness, and improved soluble protein content. The polysaccharides also enhanced the antioxidant activities and inhibited browning-related enzymes to prolong the shelf life.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Simone Schill, Beatrix Stessl, Nadia Meier, Alexander Tichy, Martin Wagner, Martina Ludewig
Summary: The study revealed that the majority of mushrooms had good microbiological and sensory quality on the day of purchase, but deteriorated after storage. Pseudomonas and Ewingella were the most common species identified. Longer transport distances had a significant impact on the quality of mushrooms.
Article
Food Science & Technology
Laura Jazmin Diaz-Morales, Jose Uriel Sepulveda-Valencia, Beatriz E. Valdes-Duque, J. Felipe Osorio-Tobon, Monica Maria Durango-Zuleta
Summary: This study compared two types of double-cream cheese and found that the addition of autochthonous starter culture improved texture characteristics and extended the shelf life. Moreover, the autochthonous starter culture inhibited the growth of total coliforms, resulting in higher hygiene quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Dongsheng Luo, Jihong Wu, Zhuo Ma, Peipei Tang, Xiaojun Liao, Fei Lao
Summary: Pulsed air-impingement jet drying (AID) significantly improves the characteristic flavors of Shiitake mushrooms while maintaining better texture characteristics compared to hot air drying (HAD). Despite a slight drop in the total content of free amino acids and soluble sugars, AID outperforms HAD and vacuum freeze-drying (VFD) in terms of overall quality.
Article
Food Science & Technology
Abdullah M. Alhamdan, Fahad Y. Al Juhaimi, Bakri H. Hassan, Kheled A. Ehmed, Isam A. Mohamed Ahmed
Summary: This study found that flavoring laban with date syrup affects the physiochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Adding date syrup to fresh laban drink increased pH, ash, protein, total solids, sugars, and magnesium, while decreasing acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count. Panelists preferred freshly prepared flavored laban drink over the stored one, and after 7 days of storage, the flavored laban drink was more acceptable than a non-flavored one.
Article
Food Science & Technology
Fini Sanchez-Garcia, Ignacio Hernandez, Victor M. Palacios, Ana M. Roldan
Summary: This study evaluated the freshness quality and shelf life of the green seaweed Ulva rigida (UR) over a 12-day period stored at 4 and 16 degrees C. The most useful parameters for evaluating freshness were TVB, TMA, microbiological, and sensory analyses.
Article
Food Science & Technology
Xingxing He, Xueqing Wang, Yuting Liu, Huijie Fang, Shiyu Zheng, Huipeng Liu, Wenqiang Guan, Ruixiang Yan
Summary: The biodegradable PBAT/PLA blend film packaging was found to effectively improve the preservation properties of shiitake mushrooms and extend their shelf life. Compared to traditional LDPE film packaging, PBAT/PLA film packaging showed better performance in slowing down mushroom respiration rate, inhibiting condensation, maintaining appearance, and inhibiting microbial growth.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Danuta Jaworska, Elzbieta Rosiak, Eliza Kostyra, Katarzyna Jaszczyk, Monika Wroniszewska, Wieslaw Przybylski
Summary: The study found that herbal additives can have antioxidant, antimicrobial and preservative effects in poultry meat, improving microbial quality and sensory quality of the products, with the best results observed when stored at 4 degrees Celsius.
Article
Biotechnology & Applied Microbiology
Esa Abiso Godana, Qiya Yang, Jizhan Liu, Jun Li, Xiaoyun Zhang, Lina Zhao, Kaili Wang, Hongyin Zhang
Summary: The study investigated the consumer acceptance of table grapes treated with P. anomala induced with chitosan. The results show that consumers prefer the grapes treated with the yeast after long storage.
BIOLOGICAL CONTROL
(2022)
Article
Food Science & Technology
Fei Tao, Wenwei Chen, Zhenbao Jia
Summary: The study found that simulated transport vibration had a negative impact on the quality of shiitake mushrooms, while the foam cushion material used in packaging helped in maintaining the quality of shiitake mushrooms.
FOOD SCIENCE & NUTRITION
(2021)
Review
Food Science & Technology
Asem Mahmoud Abdelshafy, Zisheng Luo, Tarun Belwal, Zhaojun Ban, Li Li
Summary: This review comprehensively discusses the latest developments in various preservation methods for shiitake mushroom and their effects on the physicochemical and microbiological properties of the mushroom. It suggests that a combination of multiple preservation approaches can better maintain the quality attributes of shiitake mushroom.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Yingying Liu, Yijun Meng, Yuli Dang, Shuihuan Guo, Shanshan Qu, Jiayin Li, Yu Li
Summary: A kinetic approach was used to analyze the reaction kinetics of ripening quality factors during food heating. The changes in color, hardness, and moisture content of shiitake mushroom followed different reaction kinetics models as the temperature increased during cooking. The results provide valuable insights for optimizing the cooking process of shiitake mushroom.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Agriculture, Dairy & Animal Science
Zofia Sokolowicz, Miroslava Kacaniova, Magdalena Dykiel, Anna Augustynska-Prejsnar, Jadwiga Topczewska
Summary: Eggs are a valuable source of protein, fatty acids, vitamins, and minerals. The quality of eggs is influenced by storage time, packaging type, and temperature. The microbiological quality, foaming properties, and sensory characteristics of eggs can be affected by these factors.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.