Review
Agriculture, Multidisciplinary
Jian Li, Feng Zhao, Wenyao Zhan, Zhiqi Li, Liang Zou, Qi Zhao
Summary: Food contamination caused by foodborne pathogens is a major public health concern globally, leading to significant food loss annually. The emergence of antimicrobial resistant bacteria has reignited interest in bacteriophages as antibacterial agents, with their application showing promise in various food production settings. Despite considerable success, challenges remain in terms of technology, environmental safety, and administrative policy for the further development of phage-based antibacterial products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Kexin Jiang, Xiwen Wang
Summary: Maleic acid crosslinked PVA/mica coating was prepared and applied to barrier paper. The coating exhibited uniform distribution of mica and demonstrated excellent barrier, mechanical properties, antibacterial activity, and degradation performance.
PROGRESS IN ORGANIC COATINGS
(2022)
Review
Virology
Andreas Kuhn, Julie A. Thomas
Summary: Viruses are biochemically complex structures made up of folded proteins containing nucleic acids. The molecular details of assembly processes in bacteriophage T4 have been studied, revealing the dynamics of protein folding and structural interactions in assembled complexes.
Review
Food Science & Technology
Dur E. Sameen, Saeed Ahmed, Rui Lu, Rui Li, Jianwu Dai, Wen Qin, Qing Zhang, Suqing Li, Yaowen Liu
Summary: Food safety is a significant concern and the development of electrospinning technology for food packaging has gained attention. Despite being in its early stages, electrospun nanofibers are being explored for their potential in various food packaging applications. This comprehensive study provides valuable information on different materials, structures, and properties of polymers fabricated through electrospinning for food packaging films.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Amer Ali Mahdi, Qais Ali Al-Maqtari, Waleed Al-Ansi, Wei Hu, Sulafa B. H. Hashim, Haiying Cui, Lin Lin
Summary: This study evaluated the effects of adding different concentrations (0%, 1%, 2%, and 3%) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) for future use as active food packaging. The results showed that the film with 2% PG concentration had the best physical and mechanical properties. The addition of PG improved the glass transition temperature and resulted in films with brighter color, lower water vapor permeability, and the lowest water activity. Furthermore, PG films exhibited high antioxidant and antibacterial activity and maintained the quality of wrapped beef during storage.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Jianfu Chen, Meixia Zheng, Kok Bing Tan, Junyan Lin, Meichun Chen, Yujing Zhu
Summary: The aim of this study was to develop an edible packaging material for preserving fresh-cut vegetables. The addition of tea polyphenols improved the properties of the XG-HPMC composite film, with optimal performance achieved at a 6% TP dosage. The XHT6 film showed enhanced antioxidant and antibacterial properties, as well as improved retention of Vitamin C and reduced MDA content in green peppers. The practical application of XHT films in preserving fresh-cut bell peppers demonstrated positive results, suggesting its potential as a food packaging material.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Virology
Venigalla B. Rao, Andrei Fokine, Qianglin Fang, Qianqian Shao
Summary: Recent discoveries on the T4 head structure and genome packaging have provided significant insights into the biology of bacteriophage, highlighting the importance of T4 as a model organism.
Article
Chemistry, Applied
Yini Liu, Rui Wang, Debao Wang, Zhilan Sun, Fang Liu, Dequan Zhang, Daoying Wang
Summary: In this study, an antibacterial hydrogel prepared from electrospinning nanofibers was used to improve the antibacterial performance and shelf life of chilled chicken meat. The hydrogel showed enhanced water absorption ability and stability, effectively inactivated foodborne pathogens, and extended the preservation time of the chicken meat.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Xiaoqing Liu, Lei Chen, Qi Dong, Zhijing Wang, Die Zhang, Jiangling He, Yuanyuan Ye, Jiaojiao Zhou, Weijia Zhu, Zhongze Hu, Zia-ud Din, Tiezheng Ma, Wenping Ding, Jie Cai
Summary: In this study, starch/polyvinyl alcohol (PVA) nanofibrous composite films were fabricated using electrospinning technology, and cross-linking reactions were employed to improve the properties of the films. The results showed that the composite film with a 60/40 (v/v) starch/PVA ratio exhibited optimal fiber uniformity and mechanical strength. The introduction of PVA enhanced the thermal stability of the films, and cross-linking reactions improved the hydrophobic and antibacterial properties of the films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Mayra C. Garcia-Anaya, David R. Sepulveda, Paul B. Zamudio-Flores, Carlos H. Acosta-Muniz
Summary: The development of new technologies has led to the production of edible films and coatings with antibacterial properties, including the addition of bacteriophages. This review provides an overview of the manufacturing process and discusses the application of bacteriophage-added edible packaging in preserving food safety.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Shiyuan Chang, Xinyuan Zou, Biyang Zhu, Lijun You, Zhengang Zhao, Kseniya Hileuskaya
Summary: In this study, a novel active packaging film (GCLF) was developed by mixing Gracilaria chouae polysaccharide (GCP) with carboxymethylcellulose (CMC) and lysozyme. The addition of 3% GCP improved the film's UV-light barrier capacity, modulus of elasticity, and tensile strength. The film matrixes had a tight and continuous microstructure with interactions between GCP, CMC, and lysozyme. Furthermore, the GCLF with 3% GCP prolonged the shelf life of bass, decreased microbial counts and volatile basic nitrogen content, and improved sensory acceptance. The GCLFs also showed no toxicity to cells in vitro. Overall, this study highlights the potential application of seaweed polysaccharides in food packaging.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Hong Pan, Mei Shu, Tian-Jiao Li, Kai-Sheng Shen, Yuan-Yang Zhao, Ning-Bo Liao, Chan Zhong, Guo-Ping Wu
Summary: In this study, two lytic Salmonella phages were isolated and characterized, and they showed effective antibacterial activity against multidrug-resistant Salmonella in foods. These phages demonstrated high activity in a wide range of pH and temperature conditions. Treatment with the phages and their cocktail resulted in significant reduction of bacterial counts in lettuce and milk. These results indicate that these phages can be used as antibacterial agents to control Salmonella contamination, especially when used in combination.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Minmin Chen, Linlin Li, Li Xia, Yaqiong Kong, Suwei Jiang, Xiaoju Chen, Hualin Wang
Summary: In this study, electrospun poly(lactide-glycolide)/e-polylysine (PLGA/e-PL) fiber is developed for pork preservation, which can prolong the shelf life of pork. The PLGA/e-PL fiber has excellent antibacterial activity, showing greater susceptibility towards S. aureus compared to E. coli. The PLGA/e-PL fiber can extend the shelf life of pork by 1 day at 25 degrees C, demonstrating great potential in food active packaging.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Nutrition & Dietetics
Ling An, Xinzhong Hu, Phil Perkins, Tian Ren
Summary: In this study, a sustainable film based on polylactic acid with incorporated N-halamine compound was developed for antimicrobial food packaging. The film showed improved physical properties, moisture barrier, and oxygen permeability. It effectively inactivated microorganisms and maintained the quality of fresh produce.
FRONTIERS IN NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Congnan Cen, Feifei Wang, Yifan Wang, Huan Li, Linglin Fu, Yan Li, Jian Chen, Yanbo Wang
Summary: A novel composite film for food packaging was prepared using hydroxyethyl cellulose (HEC), carboxymethyl chitosan (CMCS), and zinc oxide nanoparticles by solution casting method. Spectroscopy, crystallography, and morphology observation confirmed the successful incorporation of nanoparticles. The addition of CMCS and ZnO improved the solvent resistance (reduced water solubility by 94.3%) and UV shielding ability (increased UV shielding capacity by 45.73%) of the film, enhancing its potential applications in water-rich foods. The composite film demonstrated efficient inhibition (>99.99% inhibition rate) of pathogenic bacteria Listeria monocytogenes and Pseudomonas aeruginosa, with the synergistic effect of CMCS and ZnO. Furthermore, CMCS and ZnO significantly enhanced the elasticity (494.34% improvement) and maximum load capacity (142.24% improvement) of the composite film.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
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.