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A Novel Nano-Sized Antimicrobial Material Agnps@Γ-Cd-Mofs: Preparation, Characterization and its Application for Preservation Of Agaricus Bisporus

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SSRN 2024年

作者： Liang, Wenxin Ma, Ning Mariga, Alfred Mugambi Su, Anxiang Zhou, Lu Yang, Wenjian Hu, Qiuhui Pei, Fei Collaborative Innovation Center for Modern Grain Circulation and Safety Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing210023 China School of Agriculture and Food Science Meru University of Science and Technology P.O Box 972-60200 Meru County Kenya

Nano-sized cyclodextrin metal-organic frameworks (γ-CD-MOFs) have excellent guest substance loading capabilities. However, the traditional preparation of nano-sized γ-CD-MOFs is commonly achieved by the use of size regulators, which are toxic and cannot be completely removed, resulting in their inability to be applied in food packaging. In this study, a green synthesis method for nano-sized CD-MOFs without the size regulators was successfully formulated. Crystal size was controlled by adjusting three factors: the concentrations of γ-CD and K+, the rate of ethanol addition and the number of ethanol washes. Ultrasmall-sized silver nanoparticles (AgNPs) of 1-2 nm were successfully prepared using nano-sized γ-CD-MOFs as ***, the fabricated AgNPs@γ-CD-MOFs exhibited excellent antimicrobial ability and low cytotoxicity. In addition, AgNPs@γ-CD-MOFs/PLA composite films were prepared using polylactic acid (PLA) as a matrix. In particular, the AgNPs@γ-CD-MOFs/PLA-8 group composite film had good barrier and antimicrobial abilities as well as basic mechanical properties, which could effectively delay postharvest deterioration of Agaricus bisporus compared with the polyethylene (PE) and PLA control groups. These findings will expand the applications of nano-sized γ-CD-MOFs and AgNPs in food preservation. © 2024, The Authors. All rights reserved.

关键词： Ethanol

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Changes in flavor compounds of Aloididae aloidi during enzymatic hydrolysis 2

Changes in flavor compounds of Aloididae aloidi during enzym...

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2020 2nd International Academic Exchange Conference on Science and technology Innovation, IAECST 2020

作者： Bai, Xuting Li, Tao Zhao, Honglei Li, Xuepeng Zhu, Wenhui Bu, Ying Li, Jianrong Xu, Yongxia College of Food Science and Technology Laboratory Center Bohai University National and Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou121013 China

Protamex was selected to prepare the hydrolysate. E-tongue, free amino acid combined with soluble peptide analysis were used to detect the flavor changes of Aloididae aloidi during enzymolysis. Degree of proteolysis increased with the prolongation of enzymolysis time, and reached the maximum value at 8 hours. The content of soluble peptide of hydrolysate increased firstly and then decreased in the later process. The E-tongue could effectively distinguish the taste difference of hydrolysates at different enzymolysis time, and the hydrolysate presented strong bitterness and astringency during the whole enzymolysis. The total amount of free amino acids in the hydrolysate increased gradually, and some sweet, umami and bitter amino acids increased in varying degrees during the process of enzymolysis. © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://***/licenses/by/4.0/).

关键词： Flavor compounds

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The Combined Effect of Konjac Glucomannan and Ultrasound Treatment on the Interaction of Surimi and Gluten Protein

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SSRN 2024年

作者： Cao, Geng Yang, Zuoqian Li, Xiangzheng He, Xiaoyang Song, Shuang Wen, Chengrong National Engineering Research Center for Seafood State Key Laboratory of Marine Food Processing and Safety Control Collaborative Innovation Center of Seafood Deep Processing National Engineering Research Center of Seafood National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application School of Food Science and Technology Dalian Polytechnic University Dalian116034 China School of Information Science and Engineering Dalian Polytechnic University Dalian116034 China

Gluten, surimi and mixted protein were analyzed for changes in protein structure after treatment with konjac glucomannan (KGM), ultrasound (U) and konjac glucomannan-ultrasound (UKGM). In this study, molecular weight, fluorescence intensity, intermolecular force, disulfide bond, microstructure, SDS-soluble protein and free amino acid content were investigated. All treatments increased, Imax, SH and free amino groups of gluten, while decreasing SS bonds. KGM and U treatment decreased the SDS-soluble protein, SH groups and Imax of surimi protein while increasing SS bonds. However, the effect of UKGM treatment was the opposite. For the mixed proteins, all treatments were found to decrease the Imax and SH groups, while increasing the SS group. KGM and UKGM treatments increased protein with ionic and hydrogen bond contents, while U treatment increased hydrophobic bonds. Consequently, UKGM treatment was able to improve the interaction of surimi and gluten and resulted in higher structural properties of the mixed protein. © 2024, The Authors. All rights reserved.

关键词： Proteins

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Efficient separation and quantitative sleep evaluation of phospholipids and glycerides of Antarctic krill

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food Chemistry 2025年 486卷 144529页

作者： Liang, Yuxuan Jiang, Kaiyu Tu, Juncai Liu, Zhengqi Hu, Yuanyuan Gong, Wei Li, Jinjin Dong, Xiuping Hardiman, Gary Guo, Xiaoming Zhu, Beiwei Shenzhen Key Laboratory of Food Nutrition and Health GuangDong Engineering Technology Research Center of Aquatic Food Processing and Safety Control College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry Shenzhen University Shenzhen518060 China Guangdong Key Laboratory for Biomedical Measurements and Ultrasound Imaging National-Regional Key Technology Engineering Laboratory for Medical Ultrasound School of Biomedical Engineering Shenzhen University Medical School Shenzhen518060 China State Key Laboratory of Marine Food Processing and Safety Control Dalian Polytechnic University Dalian116034 China National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian116034 China The Institute for Global Food Security School of Biological Sciences Queen's University Belfast BelfastBT7 1NN United Kingdom

Glycerides and phospholipids are the primary constituents of Antarctic krill lipids. This study aimed to efficiently separate these components using ethanol, water and n-hexane, and further evaluated the effects on sleep-improvement. Based on hydrophilic-lipophilic balance differences and solvent phase equilibria, the extraction process yielded two distinct layers. The ethanol-water (E-W) layer was rich in phospholipids (92 %), while the n-hexane (N[sbnd]H) layer primarily consisted of glycerides (74 %). Lipidomics analysis identified 995 lipids across five major classes, including glycerides, phospholipids, free fatty acids, ceramides and cholesterol esters. Drosophila activity monitoring revealed that N[sbnd]H and E-W layers improved sleep parameters in insomnia flies, with E-W exhibiting more significant effects. This difference in efficacy can be attributed to E-W's regulation of both nicotinic cholinergic and dopaminergic activity, while N[sbnd]H only regulated nicotinic cholinergic activity. This study elucidated the distinct composition and bioactivity during the extraction of Antarctic krill lipids, providing a scientific basis for their high-value applications in functional foods. © 2025 Elsevier Ltd

关键词： Lecithin

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A dual absorption pathway of novel oyster-derived peptide-zinc complex enhances zinc bioavailability and restores mitochondrial function

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Journal of Advanced research 2025年

作者： Yang, Ximing Wang, Siyi Liu, Hanxiong Zhang, Tuo Cheng, Shuzhen Du, Ming SKL of Marine Food Processing & Safety Control School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China

Zinc deficiency is a global health issue that impairs immune function, growth, and energy metabolism. Although conventional zinc supplements have been developed, their effectiveness is limited by poor bioavailability and susceptibility to dietary inhibitors. In this study, a peptide-zinc complex (IE-Zn) derived from oysters was developed to enhance zinc uptake and address metabolic disruptions caused by deficiency. It was determined that Zn²⁺ binds with high affinity to the IE peptide, promoting structural flexibility that facilitates zinc transport through both zinc ion transporters and oligopeptide transporters. In Caco-2 and IEC-6 cell models, IE-Zn was shown to significantly improve zinc absorption and retention compared to ZnSO₄, driven by the upregulation of ZIP4 and PEPT1 transporters. In vivo studies in a zinc-deficient mouse model confirmed enhanced zinc absorption and distribution across serum, intestine, and liver. Moreover, IE-Zn restored energy homeostasis by activating the AMPK/PGC1-α/NRF-1/TFAM signaling pathway, promoting mitochondrial biogenesis and reducing oxidative stress. These findings suggest that IE-Zn is a superior zinc supplement with higher bioavailability and serves as a potent regulator of cellular energy metabolism, offering therapeutic potential for managing conditions related to zinc deficiency and mitochondrial dysfunction. This study lays the foundation for further exploration of peptide-mineral complexes as advanced nutritional supplements with broad applications. Subsequent studies will further investigate the absorption pathway and targeting of peptide-zinc complex. The hope is to provide potential preventive applications for people in need, including zinc deficiency and a range of diseases caused by zinc deficiency. © 2025

关键词： AMPK/PGC1-α/NRF-1/TFAM signaling pathway Dual absorption pathways Mitochondrial function Peptide-zinc complex Zinc bioavailability

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Changes in Protein and Volatile Flavor Compounds Of Low-Salt Wet-Marinated Fermented Golden Pomfret Fish During processing

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SSRN 2024年

作者： Chen, Qiuhan Yang, Xuebo Hong, Pengzhi Zhou, Chunxia Zhong, Saiyi Chen, Jing Chen, Kangjian Liu, Shouchun College of Food Science and Technology Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Province Engineering Laboratory for Marine Biological Products Guangdong Provincial Engineering Technology Research Center of Seafood Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control Zhanjiang524088 China Zhanjiang524004 China Guangdong Evergreen Conglomerate CO. LTD China

In this experiment, the changes in protein hydrolysis, protein oxidation and flavor of low-salt wet-cured fermented golden pomfret during processing were investigated. During processing, a decrease in sulfhydryl content, a significant increase in protein surface hydrophobicity, a significant increase in carbonyl content, an increase in TVB-N and AAN content, and a significant increase in both free amino acid content could be observed, suggesting that proteins gradually oxidized and decomposed to produce small molecules and flavor precursor substances during processing. In the processing process, 113 kinds of volatile flavor substances were identified by GC-MS, and 8 kinds of characteristic flavor substances were screened out by OPLS-DA analysis and VIP value determination, which indicated that a large number of flavor substances were generated during the processing to give the low-salt wet-marinated fermented golden pomfret a richer flavor, and provide data and theoretical support for the subsequent golden pomfret processing industry. © 2024, The Authors. All rights reserved.

关键词： Proteins

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Study on juice yield by compound enzymolysis in cloudy apple juice 3rd

Study on juice yield by compound enzymolysis in cloudy apple...

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3rd International Conference on Materials Science and Industrial Applications, MSIA 2021

作者： Cai, Tian Xi, Pushun Kou, Chengcheng Zhang, Yueyi Cao, Xuehui Zhu, Danshi College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning121013 China

ISBN: (纸本)9783035738056

The compound enzymolysis was studied to improve cloudy apple juice yield. Pectinase, cellulase and xylanase with high decomposition activity for cloudy apple juice were selected for compound enzymolysis. Response surface methodology was used to analyze the optimal additive amount. Results showed that, the effect of interaction between cellulase and xylanase on juice yield was extremely significant (P © 2021 Trans Tech Publications Ltd, Switzerland.

关键词： Enzymatic hydrolysis

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Correction: Pickering emulsions stabilized with a spirulina protein-chitosan complex for astaxanthin delivery

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food & function 2024年第9期15卷 2024 Apr 23页

作者： Ronggang Liu Yu Li Chengfu Zhou Mingqian Tan Academy of Food Interdisciplinary Science School of Food Science and Technology Dalian Polytechnic University Qinggongyuan 1 Ganjingzi District Dalian 116034 Liaoning China. State Key Laboratory of Marine Food Processing and Safety Control Dalian 116034 Liaoning China. National Engineering Research Center of Seafood Dalian 116034 Liaoning China. Collaborative Innovation Center of Seafood Deep Processing Dalian 116034 Liaoning China. mqtan@***.

Correction for 'Pickering emulsions stabilized with a spirulina protein-chitosan complex for astaxanthin delivery' by Ronggang Liu , , 2023, , 4254-4266, https://***/10.1039/D3FO00092C.

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Effect of Lysine-Assisted Ultrasonic and Vacuum Tumbling Treatment on the Quality of Chicken Breast Meat in Canned foods

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SSRN 2024年

作者： Xu, Xiaoyu Liu, Huimin Sun, Peizi Li, Dongmei School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Liaoning Dalian116034 China Engineering Research Center of Seafood Ministry of Education of China Liaoning Dalian116034 China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Liaoning Dalian116034 China SKL of Marine Food Processing & Safety Control Dalian Polytechnic University Dalian116034 China

Curing is a technological process that improves the tenderness, water retention, and overall quality of canned food. This study aimed to evaluate the effects of different exogenous additives, specifically sodium tripolyphosphate and lysine, on the quality of chicken breast meat in canned assorted vegetables and diced chicken using different curing methods: static curing, ultrasonic curing, vacuum tumbling curing, and ultrasonic combined with vacuum tumbling curing. The texture, moisture mobility and distribution, microstructure, and sensory acceptability of the chicken meat were evaluated. The results showed that lysine demonstrates better water retention than sodium tripolyphosphate, combining ultrasonic and vacuum tumbling treatments with 0.2% Lys (SL-UVT) significantly enhanced the texture characteristics and reduced the cooking loss of chicken breast meat. Additionally, SL-UVT treatment improved the texture, appearance, flavor, and overall acceptability scores. Nuclear magnetic resonance (NMR) analysis showed that SL-UVT treatment affected water distribution and flowability, increasing the retention of less mobile water in chicken breasts. In addition, the gap between myogenic fibers increased after SL-UVT treatment, trapping more water. In conclusion, SL-UVT treatment significantly improved the tenderness and water-holding capacity of the chicken breast from both macroscopic and microscopic perspectives. This study provided a theoretical foundation for refining and optimizing canned meat processing techniques. © 2024, The Authors. All rights reserved.

关键词： Nuclear magnetic resonance

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Effects of Sterilization Intensity on the Flavor Profile of Canned Antarctic Krill (Euphausia Superba): Moderate vs. Excessive

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SSRN 2024年

作者： Sun, Peizi Li, Xinran Lin, Songyi Li, Dongmei School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Liaoning Dalian116034 China Engineering Research Center of Seafood of Ministry of Education of China Liaoning Dalian116034 China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Liaoning Dalian116034 China SKL of Marine Food Processing & Safety Control Dalian Polytechnic University Dalian116034 China

The selection of appropriate sterilization intensity is critical in the canning process. This study investigated the effects of varying sterilization intensities on volatile organic compounds (VOCs) in canned Antarctic krill (Euphausia superba). A total of 45 VOCs were identified using GC-IMS, and 36 were detected through GC-MS, including 14 key flavor compounds. As sterilization intensity increased, the flavor profile stabilized;however, excessive sterilization generated off-flavors. Trimethylamine, hexanal, (Z)-4-heptenal, 1-octen-3-ol, 1-penten-3-ol, heptanal, (E,E)-2,4-heptadienal, and 3-nonanone were identified as key markers influencing flavor at various intensities. Low sterilization intensity samples (F = 6, 9) were distinguished from high sterilization intensity samples (F = 12, 15) by cluster analysis. OAV analysis revealed that higher sterilization intensities (F = 12, 15) produced fishy, fatty, and earthy notes. The results suggest that lower sterilization intensities are preferable for maintaining the desired flavor profile, offering valuable insights into optimizing the canning process for Antarctic krill. © 2024, The Authors. All rights reserved.

关键词： Volatile organic compounds

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