检索结果-内蒙古大学图书馆

Antifungal activity of volatile organic compounds produced by Weizmannia coagulans CGMCC 9951 on Ceratocystis fimbriata in postharvest sweet potatoes and its potential biocontrol

引用

International journal of food microbiology 2025年 440卷 111281页

作者： Pingping Tian Yuanyuan Mi Jia Xu Ying Wu Lina Zhao Shanshan Tie Jie Zhang Qiuxia Fan Shaobin Gu College of Food and Bioengineering Henan University of Science and Technology Luoyang 471023 China. College of Food and Bioengineering Henan University of Science and Technology Luoyang 471023 China National Demonstration Center for Experimental Food Processing and Safety Education Luoyang 471023 China. Henan Engineering Research Center of Food Microbiology Luoyang 471023 China National Demonstration Center for Experimental Food Processing and Safety Education Luoyang 471023 China. Electronic address: shaobingu@***.

Volatile organic compounds (VOCs) produced by microorganisms are regarded as potential eco-friendly fumigants for managing black spot disease in postharvest sweet potatoes. This study aimed to assess the efficacy of Weizmannia coagulans CGMCC 9951 VOCs in inhibiting Ceratocystis fimbriata. The findings indicated that C. fimbriata was effectively inhibited both in vitro and in vivo. The GC-MS analysis revealed that the VOCs primarily consist of Benzyl alcohol, Eugenol, Isoamyl acetate, Linalool, and Benzothiazole. Among these, Linalool and Benzothiazole exhibited the most significant inhibitory effects against C. fimbriata. Sweet potatoes treated with VOCs exhibited a significant decrease in the size and depth of black spots. Transcriptome analysis and fluorescence microscopy demonstrated that VOCs could substantially down-regulate the expression of genes associated with spore germination, cell wall integrity, DNA replication and repair, and pathogenicity. These results suggest that W. coagulans CGMCC 9951 VOCs effectively inhibit C. fimbriata and protect postharvest sweet potatoes.

关键词： Biological control Ceratocystis fimbriata Postharvest decay Sweet potatoes Transcriptome Weizmannia coagulans VOCs

来源：评论

学校读者我要写书评

暂无评论

Bioaccumulative and Persistent Halogenated Natural Products in Various Tropical Reef Fish Species from the Seychelles (Indian Ocean)

SSRN

引用

SSRN 2023年

作者： Wu, Qiong Munschy, Catherine Bodin, Nathalie Vetter, Walter State Key Lab of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing School of Food Science and Technology Academy of Food Interdisciplinary Science Dalian Polytechnic University Dalian116034 China Garbenstraße 28 StuttgartD-70599 Germany Ifremer CCEM Contamination Chimique des Ecosystèmes Marins NantesF-44000 France Fishing Port Victoria Mahé Seychelles Fishing Port Victoria Mahé Seychelles BeauBelle Mahé Seychelles

Halogenated natural products (HNPs) were quantified in 22 tropical reef species from the Seychelles waters in the Indian Ocean (FAO 51.5), and the amounts were compared with those of the most prominent man-made persistent organic pollutants (POPs). The sum-HNP amounts (9.5-1130 ng/g lipid weight) were much higher than those of polychlorinated biphenyls (PCBs) (0.2-15 ng/g lw) and dichlorodiphenyltrichloroethane and related compounds (DDTs) ( © 2023, The Authors. All rights reserved.

关键词： Organic pollutants

来源：评论

学校读者我要写书评

暂无评论

Simultaneous Analysis on Phenolic Substance in Cloudy Apple Juice by HPLC

Simultaneous Analysis on Phenolic Substance in Cloudy Apple ...

引用

2019 International Conference on Optoelectronic Science and Materials, ICOSM 2019

作者： Zhu, Danshi Fu, Hao Shen, Yusi Cao, Xuehui Liu, He College of Food Science and Technology Bohai University National and Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning121013 China

Phenolic substances are important bioactive substances in apple juice. The phenolic substance extraction methods in 'Ralls' cloudy apple juice and the simultaneously detected conditions using high-performance liquid chromatography (HPLC) were investigated. The results showed that the extraction method for mixed phenolic substance by ethyl acetate was better than that extraction for neutral phenols and acidic phenols respectively. Most phenolic substances in apple cloudy juice could be detected at 280 nm, and which was the primary detection wavelength for simultaneous analysis on phenolic substance by HPLC. Chlorogenic acid, epicatechin and gallic acid were the main phenolic substance in 'Ralls' apple juice. Quantitative analysis showed that the content of chlorogenic acid was the highest, and it was the characteristic phenolic substance in 'Ralls' apple juice. © Published under licence by IOP Publishing Ltd.

关键词： Extraction

来源：评论

学校读者我要写书评

暂无评论

Lipid-protein synergistic micronized salt composite: High-pressure homogenization for enhanced sodium dispersion and thermal stability

引用

food Chemistry 2025年 487卷 144825页

作者： Fan, Xin Xu, Chengcheng Qin, Yao Zhou, Dayong Li, Deyang SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

This study presents an innovative sodium-reducing composite powder salt (CPS) developed by integrating whey protein isolate (WPI), milk fat, and micronized NaCl through high-pressure homogenization (HPH) and freeze-drying techniques. HPH at 300 Bar significantly optimized emulsion stability, resulting in a particle size reduction (25.24 % smaller compared to 100 Bar), enhanced surface hydrophobicity (contact angle: 76.95°), and an increase in the protein adsorption rate by 1.78-fold. The CPS demonstrated uniform salt dispersion as confirmed by scanning electron microscope (SEM) and X-ray diffraction (XRD) analyses. Thermal analysis indicated superior stability, with a mass loss of 33.92 % at 300 Bar compared to 40.12 % in the control (120–400 °C). When applied to shrimp surimi, the CPS produced homogeneous gels with fewer defects, outperforming both conventional and micronized salts. This lipid-protein synergistic strategy advances sodium reduction technology through structural design, facilitating the development of low-sodium products without compromising functionality. © 2025 Elsevier Ltd

关键词： X ray powder diffraction

来源：评论

学校读者我要写书评

暂无评论

Classification and Quantification of Adulterants in Alaska Pollock Based on Fourier Transform Near-Infrared Spectroscopy with Chemometrics

SSRN

引用

SSRN 2023年

作者： Wang, Zhouping Feng, Shijia Qi, Shou Chen, Chen Khan, Imran Mahmood Gu, Qianhui Zhang, Yin State Key Laboratory of Food Science and Resources Jiangnan University Wuxi214122 China School of Food Science and Technology Jiangnan University Wuxi214122 China National Engineering Research Center for Functional Food Jiangnan University Jiangsu Wuxi214122 China International Joint Laboratory on Food Safety Jiangnan University Wuxi214122 China Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu610106 China Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province Jiangnan University Wuxi214122 China College of Ocean Food and Biological Engineering Jimmie University Jimei University Jimei District Fujian Province Xiamen City361021 China

In this study, the Fourier transform near-infrared spectroscopy (FT-NIRS) was combined with chemometrics methods to rapidly and non-destructively evaluate the adulteration levels of Alaska Pollock surimi. The principal component analysis (PCA) were performed for feature dimensionality reduction. Partial least squares discriminant analysis (PLS-DA), random forest (RF) and k-nearest neighbors (KNN) were used to establish the classification model. The chemometric tools include partial least squares regression (PLSR), support vector regression (SVR) and back-propagation neural network (BPNN) were utilized to quantify the level of adulteration. For qualitative analysis, the random forest classification model had the most suitable prediction results with accuracy, precision, recall and F1-score of =92.18%, 98.04%, 92.59%, 95.29%, respectively. The SVR with Standard Normal Variate (SNV) pre-treatment was the optimal prediction model for quantitative analysis with the RC2 of 0.941, RMSEC of 0.060, RP2 of 0.946 and RMSEP of 0.062. The present study provides a reliable basis for rapid and non-destructive detection of Alaska Pollock content in surimi and has great potential for determining other seafood species. © 2023, The Authors. All rights reserved.

关键词： Nearest neighbor search

来源：评论

学校读者我要写书评

暂无评论

Effects of different of salt-reducing formulas on the quality characteristics of clam sausage 2

Effects of different of salt-reducing formulas on the qualit...

引用

2nd International Conference on Applied Chemistry and Industrial Catalysis, ACIC 2020

作者： Bu, Ying Xu, Wenting Zhu, Wenhui Li, Xuepeng Su, Laijin College of Food Science and Engineering Bohai University National and Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou121103 China Wenzhou Academy of Agricultural Science Wenzhou Characteristic Food Resources Engineering and Technology Research Center Wenzhou325006 China

In this paper, Meretrix meretrix Linnaeus and Nemipterus virgatus surimi were used as raw materials, and the effects of different salt-reducing formulas on the characteristics of low-sodium clam meat sausage was studied. The results showed that there was not significantly different in texture properties (except T1) and gel properties among each groups, and the groups treated with 50% KCl instead of 50% NaCl significantly decreased the sodium content. The addition of lysine, F1 (atmospheric clam enzymatic hydrolysate lyophilized powder), F2 (ultrahigh pressure clam enzymatic hydrolysate lyophilized powder) and MRPF1 (Maillard Reaction products of F1) increased the sensory acceptance, taste perception and decreased bitterness, astringency. On the premise of adding F1, F2 and MRPF1, it is feasible to add 50% KCl instead of 50% NaCl in clam sausage. The results demonstrated that adding MRPF1 can better improve people's salty perception, reduce the amount of sodium and increase delicate flavor in clam meat sausages. © The Authors, published by EDP Sciences, 2020.

关键词： Sodium chloride

来源：评论

学校读者我要写书评

暂无评论

Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perception

引用

food Chemistry 2025年

作者： Xuening Yu Guang Li Xiaoyang Liu Xiangbo Zeng Fawen Yin Deyang Li Ningbo Qin Dayong Zhou SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China School of Food and Biological Engineering Hefei University of Technology Hefei 23060 China

Oyster-derived synthetic peptides (ILAPPER and DGKGKIPEE) formed IZn and DZn by chelating with zinc ions (97.8 % and 98.9 %), resulting in conformational changes. Molecular docking and NMR analysis revealed that carboxyl oxygen at C-terminal of Arg-7 and Glu-9, as well as amide bond oxygen atoms of Pro-5 and Ile-6, served as zinc-chelating sites. DZn exhibited superior in vitro digestion stability and absorption characteristics (21 %) compared to IZn (18.2 %). The protein expression levels of ZnT1 and ZIP4 were 35.3 % and 52.7 % for IZn, and 28.5 % and 53.8 % for DZn. The synthetic peptides eliminated bitterness (OPH: 3.11; I: -0.93; D: −0.8) while enhancing salty (I: 6.77; D: 6.25) and umami (I: 2.11; D: 1.81) taste profiles. Additionally, peptides I and D primarily interacted with Glu, Arg, and Gln residues of TIR1, TIR3, TMC4, and TRPV1 receptors. Hydrogen bonding facilitated interactions with umami taste receptors, whereas hydrophobic interactions were linked to saltiness perception.

关键词：

来源：评论

学校读者我要写书评

暂无评论

Enhanced Hydrophobic Interaction between Fish Scale Gelatin And Curcumin: A Mechanism Study

SSRN

引用

SSRN 2023年

作者： Li, Haoxin Wan, Aida Wan Mustapha Tian, Guilin Dong, Nan Zhao, Feng Zhang, Xiaoping Long, Daoqi Liu, Jia The Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Provincial Engineering Research Center of Ecological Food Innovation School of Public Health Guizhou Medical University Guiyang550025 China Bangi43600 Malaysia School of Liquor & Food Engineering Guizhou University Guiyang550025 China Institute of Food Processing Technology Guizhou Academy of Agricultural Sciences Guiyang550006 China Guizhou Fishery Research Institute Guizhou Academy of Agricultural Science Guiyang550025 China Chongqing Vocational Institute of Safety & Technology Chongqing404121 China

To enhance the delivery of nutrients by nanoparticles, the hydrophobicity of fish scale gelatin (FSG) was increased by degradation with acid or alkali hydrolysis. Amino acid and secondary structure analysis showed that the proportion of hydrophobic amino acids in FSG hydrolysate was significantly increased (from 41.1% to 46.4%) by acid hydrolysis, as was the transformation of the α-helix (from 12.8% to 4.9 ~ 3.2%) to the β-sheet (from 29% to 42.8 ~ 43.6%). Moreover, acid and alkali hydrolysis of FSG produce linear and granular hydrolyzates with a different molecular weight distribution. Acid hydrolyzed FSG showed superior curcumin loading efficiency (18.30 ± 0.38 μg/mL), presumably the result of increased hydrophobic interaction with the flexible structure of the linear hydrolyzates. The above results call for an investigation of the role of FSG hydrolysate in the synthesis of nanoparticles loaded with lipophilic compounds that are bioactive. © 2023, The Authors. All rights reserved.

关键词： Hydrolysis

来源：评论

学校读者我要写书评

暂无评论

Effect of ultrasound-assisted pH-shifting treatment on the physicochemical properties of mung bean protein/milk protein concentrate hybrid protein systems and its application in hybrid yogurt gels

引用

International Journal of Biological Macromolecules 2025年 318卷 145115页

作者： Mei Yang Yuhan Tang Nana Huang Siya Guo Jiangpo Wu Zhizhou Li Yuxin Sun Yingying Zhu Junjian Ran School of Food Science Henan Institute of Science and Technology Key Lab Breeding Base of College of Henan Province Xinxiang Engineering Technology Research Center for Agricultural Products Processing Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control Xinxiang Henan 453003 China College of Food and Bioengineering Zhengzhou R&D Center for high-quality innovation of Green Food (Green Premium Agricultural Products) Zhengzhou University of Light Industry Zhengzhou 450001 China.

This study aimed to explore the impact of ultrasound-assisted pH-shifting on the physicochemical characteristics of a mung bean protein/milk protein concentrate (MBP/MPC) hybrid protein system and assess its applicability in hybrid yogurt gels. The results indicated that ultrasound and pH-shifting synergistically improved the physicochemical properties of hybrid protein system, increasing solubility (86.92 %–91.98 %), enhancing emulsification (4.08 %–53.65 %), and reducing particle size (8.02 %–87.87 %). Additionally, ultrasound-assisted pH-shifting significantly decreased α-helix and β-turn contents while increasing random coils content, without altering the protein's primary structure. In hybrid yogurt gel applications, ultrasound-assisted pH-shifting markedly improved gel texture, water-holding capacity, and elasticity. However, when the MBP/MPC ratio exceeded 60:40, the hybrid gels exhibited inferior properties compared to mung bean protein single yogurt gels, even after treatment. The best gel quality was attained at an 80:20 MBP/MPC ratio, where hydrophobic interactions were identified as the dominant factor in gel network formation. These findings suggested that the quality of hybrid protein yogurt gels strongly depends on the MBP/MPC mixing ratio. This study provides a theoretical basis for applying ultrasound-assisted pH-shifting in MBP/MPC hybrid protein yogurt gel systems.

关键词： Hybrid gel properties Ultrasound pH-shifting

来源：评论

学校读者我要写书评

暂无评论

Dual-Color Aggregation-Induced Emission Nanoparticles for Simultaneous Lateral Flow Immunoassay of Nitrofuran Metabolites in Aquatic Products

SSRN

引用

SSRN 2022年

作者： Liu, Xiuying Xia, Fei Zhang, Shaoen Cheng, Yuanyuan Fan, Ling Kang, Si Gao, Xue Sun, Xiaofei Li, Jianrong Li, Xuepeng Zhu, Lijie College of Food Science and Technology Bohai University Jinzhou121013 China National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou121013 China Hangzhou Nankai Rixin Biotechnology Co. Ltd. Hangzhou310022 China

Various fluorescent nanomaterials have been used as labeling materials in immunochromatographic assays (ICAs). However, previous fluorescent nanomaterials can undergo aggregation-caused quenching, leading to a decrease in the detection sensitivity. In this study, we developed a multiplex immunochromatographic assay (mICA) based on dual-color aggregation-induced emission nanoparticles (AIENPs) as signal labels for simultaneous detection of 3-amino-5-morp-holino-methyl-1,3-oxazolidinone (AMOZ) and 1-aminohydantoin (AHD). Under the optimal conditions, the AIENP-based mICA could be completed in 15 min, and the visual limit of detection for derivatized AMOZ (2-NP-AMOZ) and AHD (2-NP-AHD) reached up to 3 and 5 ng/mL. These values are at least 166-and 200-fold higher than that of the commercial colloidal gold nanoparticle (AuNP)-based test strip, respectively. Furthermore, the test strip was successfully applied to real samples, with acceptable recoveries in the range of 83.0%–98.2%. The results indicate that the AIE-mICA designed in this work enables sensitive, rapid, and reliable on-site simultaneous detection of multiple nitrofuran metabolites. © 2022, The Authors. All rights reserved.

关键词： Fluorescence

来源：评论

学校读者我要写书评

暂无评论

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案：

请选择收藏分类：

通借通还

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：