Article
Materials Science, Multidisciplinary
Sarengaowa, Liying Wang, Yumeng Liu, Chunmiao Yang, Ke Feng, Wenzhong Hu
Summary: The demand for fresh-cut products, including eggplants, has increased. Combination treatments involving storage temperature, ascorbic acid concentration, and modified atmosphere packaging have been studied to inhibit browning and extend shelf life. A concentration of 2 g/L ascorbic acid combined with MAP-2 was found to effectively inhibit browning in fresh-cut eggplants over a period of four days.
Article
Food Science & Technology
Andreia H. Suzuki, Leandro S. Oliveira, Adriana S. Franca
Summary: The study confirmed the impact of fruit variety on enzymatic browning and found that different apple varieties showed distinct responses to polyvinyl chloride active films in preventing browning. For Red Delicious apples, all films were effective in reducing browning, with ascorbic acid being the most effective, while none of the films could prevent browning in Granny Smith apples. Additionally, protective effects were observed for certain phenolics in both apple varieties, indicating the efficacy of the produced films in controlling browning.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Qianqian Jiang, Wenting Zhao, Shuang Zhao, Pan Wang, Yubin Wang, Yuanyuan Zhao, Xiaoyan Zhao, Dan Wang
Summary: The quality and flavor of fresh-cut potatoes during storage are greatly affected by packaging methods. The modified-atmosphere packaging with 30% CO2/70% N2 was found to be more effective in preserving the sensory attributes and inhibiting the development of off-flavors.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Materials Science, Multidisciplinary
Zeynab Farahanian, Nafiseh Zamindar, Gulden Goksen, Nick Tucker, Saeed Paidari, Elham Khosravi
Summary: The study evaluated the shelf life of fresh-cut iceberg lettuce by implementing nano-packaging with bentonite nanoparticle fillers. The physicochemical properties of the lettuce were maintained significantly better in the 1% and 3% nano-composite films compared to the control films during the fifth and ninth days of storage. The growth of molds and yeasts was higher in the control films, highlighting the effectiveness of the application of bentonite nanoparticle fillers.
Article
Agronomy
Li Li, Changbao Li, Jian Sun, Ming Xin, Ping Yi, Xuemei He, Jinfeng Sheng, Zhugui Zhou, Dongning Ling, Fengjin Zheng, Jiemin Li, Guoming Liu, Zhichun Li, Yayuan Tang, Ying Yang, Jie Tang
Summary: The combination of UV-C irradiation and high-oxygen MAP had synergistic effects on maintaining physiological quality, delaying senescence, inhibiting microbial growth, alleviating lignification degree, and reducing surface whitening of fresh-cut carrots during storage.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xingmei Liao, Yage Xing, Xiangfeng Fan, Ye Qiu, Qinglian Xu, Xiaocui Liu
Summary: This study investigated the effect of different treatments (edible coating, modified atmosphere packaging, and a combination of both) on the quality of fresh-cut pineapples during storage at 4 degrees C. The results showed that the combination treatment (edible coating + modified atmosphere packaging) was the most effective in maintaining quality and extending shelf life. This treatment inhibited water loss, respiratory rate and enzyme activity, and improved appearance, acid content, and antioxidant capacity of the pineapples.
Article
Food Science & Technology
Fenghua Jiang, Lei Zhou, Wei Zhou, Zhiwei Zhong, Kaibo Yu, Jing Xu, Liqiang Zou, Wei Liu
Summary: The use of modified atmosphere packaging and plant essential oils can effectively preserve fresh-cut lily bulbs and improve their quality and nutritional value.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Farnaz Rezaiyan Attar, Naser Sedaghat, Atena Pasban, Samira Yeganehzad, Mohammad Ali Hesarinejad
Summary: This research investigated the effects of different packaging conditions and chitosan coating on the quality of fresh in-hull pistachios. The results showed that high molecular weight chitosan coatings and modified atmosphere packaging effectively preserved the quality attributes and extended the shelf life of the pistachios.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Food Science & Technology
Yukexin Dai, Xiaoyan Zhao, Jinhua Zuo, Yanyan Zheng
Summary: This study investigated the effect of 100% oxygen (O-2)-modified atmosphere packaging (MAP) on the quality improvement of fresh-cut broccoli stored at 4 degrees C for 15 days. The results showed that 100% O-2 MAP treatment effectively maintained the sensory evaluation scores, green color, and texture of broccoli; reduced respiration, chlorophyll degradation, total bacterial count (TBC), malondialdehyde (MDA) levels, electrolyte leakage (EL), hydrogen peroxide (H2O2), and superoxide (O-2) contents. Additionally, 100% O-2 MAP resulted in less nutrient loss and increased antioxidant capacity. In conclusion, the use of 100% O-2 MAP is an effective approach for maintaining high-quality fresh-cut broccoli during refrigerated storage at 4 degrees C.
Article
Food Science & Technology
R. Cozzolino, B. De Giulio, M. P. Pellicano, B. Pace, I Capotorto, A. Martignetti, M. D'Agresti, C. Laurino, M. Cefola
Summary: The study found that storing fresh-cut orange and purple Polignano carrots in passive modified atmosphere (pMAP) can extend their shelf life, preserve their antioxidant activity and unique aromatic notes. Predictive models of selected volatiles were built using Principal Component Analysis and Partial least squares regression.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yeting Sun, Xiaoyan Zhao, Yue Ma, Hongyang Guan, Hao Liang, Dan Wang
Summary: Modified atmosphere packaging can effectively inhibit the growth of E. coli in fresh-cut cucumbers, maintaining sensory characteristics; Proper MAP can maintain the quality and safety of fresh-cut cucumbers by inhibiting key gene expression and reducing biofilm formation.
Article
Food Science & Technology
Yu Chun Huang, Yu Hsuan Yang, Kandi Sridhar, Pi-Jen Tsai
Summary: The study extended the shelf-life of fresh-cut vegetables and corn by using modified atmosphere packaging and high-voltage electrostatic field, maintaining good quality and functional properties. The synergies of MAP and HVEF prolonged the shelf-life of the products, providing a better preservation strategy for industrial applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Horticulture
Alina Madalina Plesoianu, Violeta Nour
Summary: The aim of this study was to evaluate the effects of different treatments on the freshness of fresh-cut pears. The results showed that pectin coating delayed weight loss and improved firmness, while the addition of chemical dips protected the compounds and enhanced antioxidant activity. PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC were the most effective treatments in preserving color and reducing browning index, receiving high scores in sensory attributes.
Article
Food Science & Technology
Bahareh Salemi, Naser Sedaghat, Mohammad Javad Varidi, Seyed Mahmoud Mousavi, Farideh Tabatabaei Yazdi
Summary: The study evaluated the effects of perforation-mediated modified atmosphere packaging (PM-MAP) on the quality preservation of fresh-cut 'Romaine' lettuce, finding that the 20-PM-MAP packaging with calcium lactate and cysteine immersion pretreatment was most effective in maintaining quality over a 12-day period. The results showed reduced browning and improved crispness and water content in the pretreated 20-PM-MAP samples, indicating potential benefits for extending the shelf life of fresh-cut lettuce.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Materials Science, Multidisciplinary
Umezuruike Linus Opara, Tobi Fadiji, Oluwafemi James Caleb, Adebanji Olasupo Oluwole
Summary: This study investigated the effects of modified atmosphere packaging (MAP), storage temperature, and the use of absorbent pads (PAD) on the quality attributes of Cape hake fish fillets. The results showed that active-MAP at the lowest temperature of 0 degrees C can better maintain the firmness, color, and pH of the fillets, and extend the shelf-life.
Review
Food Science & Technology
Emmanuel Idehen, Yao Tang, Shengmin Sang
JOURNAL OF FOOD AND DRUG ANALYSIS
(2017)
Article
Horticulture
Wentao Zhang, Xihong Li, Li Li, Yao Tang, Wei Qi, Xia Liu, Liping Qiao, Wei Wang, Xiaoyu Jia
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY
(2017)
Article
Agriculture, Multidisciplinary
Wenbin Wu, Yao Tang, Junli Yang, Emmanuel Idehen, Shengmin Sang
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Agriculture, Multidisciplinary
Yao Tang, Changling Hu, Shengmin Sang
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Agriculture, Multidisciplinary
Changling Hu, Yao Tang, Yantao Zhao, Shengmin Sang
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Food Science & Technology
Yao Tang, Yingdong Zhu, Shengmin Sang
MOLECULAR NUTRITION & FOOD RESEARCH
(2020)
Article
Agriculture, Multidisciplinary
Yao Tang, Yantao Zhao, Pei Wang, Shengmin Sang
Summary: A new method for quantitating eight reactive carbonyl species (RCS) was developed and validated in this study, which was applied to assess RCS levels in mouse samples under different dietary conditions. The results showed that a high fat diet significantly increased RCS levels in mice, while rosemary extract was able to inhibit the accumulation of RCS.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Changling Hu, Yao Tang, Hunter D. Snooks, Shengmin Sang
Summary: A series of newly identified steroidal saponins were discovered in oat using the GNPS feature-based networking system. The content and types of these saponins were analyzed and quantified in commercial oat products, showing variations among different products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Nutrition & Dietetics
Yantao Zhao, Yao Tang, Shengmin Sang
Summary: The study found that dietary quercetin significantly reduced MGO and AGEs concentrations in the plasma and tissues of mice, inhibiting AGE formation by trapping MGO and regulating the MGO detoxification systems.
JOURNAL OF NUTRITION
(2021)
Article
Food Science & Technology
Junwei Yuan, Haifen Wang, Yusheng Li, Lan Chen, Yanli Zheng, Yuqian Jiang, Yao Tang, Xihong Li, Jixin Li, Luyin Wang
Summary: This study demonstrated that UV-C irradiation can delay the browning of fresh-cut apples by improving the antioxidant system, and post-processing UV-C treatment is more efficient than pre-processing. UV-C treatments can maintain the fresh-cut quality of apple slices and extend their shelf life.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Biotechnology & Applied Microbiology
Junwei Yuan, Haifen Wang, Yusheng Li, Lan Chen, Yanli Zheng, Yuqian Jiang, Yao Tang, Xihong Li, Luyin Wang, Jixin Li
Summary: Results showed that watercore disappeared faster in the control group compared to the treated groups. The 1-MCP + pCA group had the highest watercore index and minimum weight loss, but developed serious internal storage disorders after 120 days. Although some ISD occurred in the pCA group, it had the least decrease in firmness of pulp and malondialdehyde accumulation among all groups.
JOURNAL OF FOOD SAFETY
(2021)
Article
Agronomy
Xuejin Li, Ziyun Liu, Yalin Ran, Lu Li, Lan Chen, Qing Lin, Fuhao Liang, Jixin Li, Xihong Li, Yao Tang
Summary: In this study, short-term high oxygen pre-stimulation (SHOP) was used to prevent the browning of fresh-cut watercored Fuji apples. The anti-browning capacity of SHOP at different oxygen levels was evaluated by various parameters including browning index, enzyme activity, phenol content, and cellular damage rate. The results showed that SHOP at 75% and 95% effectively delayed the browning of apple slices and reduced cell membrane damage.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Agronomy
Yanli Zheng, Lihua Duan, Yalin Ran, Peng Zhang, Yunbin Jiang, Zhiyong Zhao, Ziqin Li, Lan Chen, Yao Tang, Xihong Li, Xiaoyu Jia
Summary: The atomization treatment of sodium nitroprusside (SNP) can delay the softening of peaches by regulating the degradation of cell wall polysaccharides through gene expression levels and enzymes.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Horticulture
Wenhan Li, Ziyun Liu, Haifen Wang, Junwei Yuan, Yanli Zheng, Lihua Duan, Yao Tang, Yunbin Jiang, Xihong Li, Yuqian Jiang
Summary: The heat shock pretreatment, hot water (HW) or hot air (HA), combined with low temperature fluctuation (LTF) cold storage effectively delays the disappearance of water cores and the flesh browning and softening of watercored apples. HW-LTF shows the best results in maintaining the visual and texture quality of watercored apples. It inhibits lipid peroxidation, enzyme activities, and flesh browning, making it highly significant for the cold storage of watercored apples.
SCIENTIA HORTICULTURAE
(2024)
Meeting Abstract
Chemistry, Multidisciplinary
Tang Yao, Changling Hu, Shengmin Sang
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2019)
