关键词：
Viable but non-culturable state;Transcriptomic-proteomic;Sodium hypochlorite;Salmonella Enteritidis
摘要：
Viable but non-culturable (VBNC) bacteria after chlorination disinfection pose a considerable threat to the public health and environment. The current work aimed to uncover the stress adaptation mechanisms of VBNC Salmonella Enteritidis to sodium hypochlorite. In this study, we investigated the morphology, gene expressions and proteomic profile in VBNC S. Enteritidis. It demonstrated that 109 cells/mL of bacteria could transition into the VBNC state after exposure to 50 mg/L chlorine for 2.5 h. The VBNC state cells exhibited cellular membrane impairment, decreased size, and intracellular ATP depletion compared to the culturable cells. In the VBNC state cells, there was a significant increase in intracellular reactive oxygen species (ROS) levels and NAD+/NADH ratios. This observation suggested an imbalance in the intracellular redox status of the VBNC bacteria. Transcriptome and proteomic analysis revealed significant upregulation of the resistance-nodulation-division (RND) efflux systems (arcA, tolC, ramA), oxidative stress response genes (soxR, trxA, grxB), DNA repair genes (lexA, radA, mutH, mutL), and virulence factor genes (sseA, sseL, eutS, and eutE). Our findings indicated that it is important to formulate disinfection protocols that are specifically designed for food processing plants and healthcare facilities, focusing on implementing a more thorough disinfection method to effectively eradicate VBNC cells.
通讯机构：
[Min, T ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Salicylic Acid;Fresh-cut Chinese water chestnuts;Yellowing;Browning;Phenylpropane metabolic;Transcriptome analysis
摘要：
Fresh-cut Chinese water chestnuts (CWCs) are susceptible to yellowing and browning, which degrades their overall quality and palatability. Therefore, there is an urgent need to develop effective methods and techniques to maintain their color and freshness. This study aimed to analyze the mechanisms underlying the effects of salicylic acid (SA) treatment on the quality deterioration of fresh-cut CWCs during storage. Soaking fresh-cut CWCs in 3.5 mmol of SA for 40 min and subsequently storing them delayed the yellowing of fresh-cut CWCs. This treatment also mitigated weight loss and loss of soluble solids. In addition, SA treatment enhanced the accumulation of total phenolics by promoting the activity of phenylalanine ammonia-lyase (PAL) and concomitantly suppressing the activities of browning-associated enzymes (PPO and POD). Meanwhile, the application of SA increased the activity of antioxidant enzymes such as SOD and CAT while limiting the accumulation of reactive oxygen species (ROS). Moreover, SA treatment delayed the yellowing and browning of fresh-cut CWCs by down-regulating the expression of CwCHS1 , CwCHS2 , CwCHS3 , CwCHI1 , CwCHI2 , CwMYC2 , CwERF5-like , and CwERF069-like and by limiting the synthesis of flavonoids. Finally, SA treatment upregulated the expression of the ERF transcription factors CwAP2/ERF , CwERF1 , CwERF4A , and CwERF4B and concurrently promoted ethylene biosynthesis, which, in turn, accelerated the senescence and microbial growth of fresh-cut CWCs.
Fresh-cut Chinese water chestnuts (CWCs) are susceptible to yellowing and browning, which degrades their overall quality and palatability. Therefore, there is an urgent need to develop effective methods and techniques to maintain their color and freshness. This study aimed to analyze the mechanisms underlying the effects of salicylic acid (SA) treatment on the quality deterioration of fresh-cut CWCs during storage. Soaking fresh-cut CWCs in 3.5 mmol of SA for 40 min and subsequently storing them delayed the yellowing of fresh-cut CWCs. This treatment also mitigated weight loss and loss of soluble solids. In addition, SA treatment enhanced the accumulation of total phenolics by promoting the activity of phenylalanine ammonia-lyase (PAL) and concomitantly suppressing the activities of browning-associated enzymes (PPO and POD). Meanwhile, the application of SA increased the activity of antioxidant enzymes such as SOD and CAT while limiting the accumulation of reactive oxygen species (ROS). Moreover, SA treatment delayed the yellowing and browning of fresh-cut CWCs by down-regulating the expression of CwCHS1 , CwCHS2 , CwCHS3 , CwCHI1 , CwCHI2 , CwMYC2 , CwERF5-like , and CwERF069-like and by limiting the synthesis of flavonoids. Finally, SA treatment upregulated the expression of the ERF transcription factors CwAP2/ERF , CwERF1 , CwERF4A , and CwERF4B and concurrently promoted ethylene biosynthesis, which, in turn, accelerated the senescence and microbial growth of fresh-cut CWCs.
关键词：
water caltrop;origins;nutritional quality;biological activity;antioxidant capacity
摘要：
This study analyzed eight origins of water caltrop: HH; XG; XT; ST; JY; CZ; YN; JX. The evaluations focused on visual appearance, nutritional quality, and bioactive substances. Additionally, the shells and pulp of the JY were examined for the same parameters. The results demonstrated that the JY exhibited the highest total phenolic content (121.74 mg GAE/100 g) and total flavonoid content (196.67 mg GAE/100 g). The XG demonstrated the highest water content (87.35%) and soluble protein content (15.36 mg/g). JX exhibits the highest total phenolic and flavonoid content, as well as the strongest DPPH radical scavenging rate in the fruit pulp, indicating its superior biological activity and antioxidant capacity compared to water caltrop from other regions. In addition, JX has the highest soluble solids and sugar content in fruit pulp, indicating a sweeter taste. The YN exhibited the highest pulp starch and lowest water content. Principal component analysis revealed that the pulp of the ST and the shell of the JY scored the highest. These findings provide valuable insights for evaluating and processing the nutritional quality of water caltrop from different sources and provide a theoretical basis for consumers to choose water caltrop according to their needs.
作者机构：
[Shao, Jianbo; Hou, Wenfu; Zhang, Chenxi; Ai, Youwei] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China;[Wang, Hongxun] College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, PR China;[Han, Yahong] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address: yahonghan2019@hotmail.com;[Hou, Wenfu] Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei 434000, PR China. Electronic address: houwenfu@whpu.edu.cn
通讯机构：
[Hou, Wenfu; Han, Yahong] H;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address:;Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei 434000, PR China. Electronic address:
关键词：
Duck meat;Gel properties;Pre-gelatinization;Sausage;Whole Pueraria power
摘要：
Pueraria containing starch, dietary fiber, and polyphenols, has the potential to be a functional ingredient, but its starch requires modification to overcome limitations and enhance its quality. To address this, we applied pre-gelatinization treatment to whole Pueraria powder (WP) to enhance its functionality. The impact of WP and pre-gelatinized Pueraria powder (PWP) on the texture, rheology, and microstructure of duck sausage was investigated. PWP improved the quality deterioration caused by WP in duck sausages. SEM images showed that sausages with PWP had a more compact and ordered structure than those with WP. To elucidate its gelation mechanism, the effects of WP and PWP on the structure of myofibrillar protein (MP), gel characteristics, and solubility were investigated. FT-IR results indicated that PWP promoted the conformational transition of myofibrillar proteins to α-helix, enhancing structural stability. The finding of this study suggests that PWP could serve as a functional ingredient in meat products.
Pueraria containing starch, dietary fiber, and polyphenols, has the potential to be a functional ingredient, but its starch requires modification to overcome limitations and enhance its quality. To address this, we applied pre-gelatinization treatment to whole Pueraria powder (WP) to enhance its functionality. The impact of WP and pre-gelatinized Pueraria powder (PWP) on the texture, rheology, and microstructure of duck sausage was investigated. PWP improved the quality deterioration caused by WP in duck sausages. SEM images showed that sausages with PWP had a more compact and ordered structure than those with WP. To elucidate its gelation mechanism, the effects of WP and PWP on the structure of myofibrillar protein (MP), gel characteristics, and solubility were investigated. FT-IR results indicated that PWP promoted the conformational transition of myofibrillar proteins to α-helix, enhancing structural stability. The finding of this study suggests that PWP could serve as a functional ingredient in meat products.
通讯机构：
[Chen, S ] W;Wuhan Univ, Sch Publ Hlth, 115 Donghu Rd, Wuhan 430071, Peoples R China.
关键词：
Intelligent packaging;Natural pigments;Nanoparticles;Fish freshness;Carrageenan-based composite films
摘要：
Recently, intelligent packaging integrated with natural colorants has garnered interest for its capability to assess the freshness of stored food and delay its spoilage. However, the poor dispersibility and stability of natural pigments limit their application. This study addresses these issues by encapsulating natural pigments in core-shell protein-polysaccharide nanoparticles to enhance their stability and dispersibility. Using curcumin and anthocyanin as examples, pigment-loaded nanoparticles were synthesized using antisolvent precipitation to create zein particles, which were then coated with chondroitin sulfate through electrostatic layer-by-layer deposition. This method produced spherical anionic nanoparticles with high encapsulation efficiency (Curcumin: 91.93 %, Anthocyanin: 85.85 %). These nanoparticles were incorporated into carrageenan-based composite films, which acted as freshness indicators and preservatives. The films' color shifted from green-brown ( L =33.47, a =9.46, b =11.09) to red-brown ( L =22.80, a =13.83, b =2.11) with increasing nanoparticle concentration (from 20 % to 40 % w/v), and their uniform microstructure demonstrated good compatibility with the biopolymer matrix. The films were tested as freshness indicators and preservatives for packaged fish, showing improved freshness detection and preservation effectiveness with higher nanoparticle content. These biodegradable materials are expected to be intelligent packaging solutions for the food sector.
Recently, intelligent packaging integrated with natural colorants has garnered interest for its capability to assess the freshness of stored food and delay its spoilage. However, the poor dispersibility and stability of natural pigments limit their application. This study addresses these issues by encapsulating natural pigments in core-shell protein-polysaccharide nanoparticles to enhance their stability and dispersibility. Using curcumin and anthocyanin as examples, pigment-loaded nanoparticles were synthesized using antisolvent precipitation to create zein particles, which were then coated with chondroitin sulfate through electrostatic layer-by-layer deposition. This method produced spherical anionic nanoparticles with high encapsulation efficiency (Curcumin: 91.93 %, Anthocyanin: 85.85 %). These nanoparticles were incorporated into carrageenan-based composite films, which acted as freshness indicators and preservatives. The films' color shifted from green-brown ( L =33.47, a =9.46, b =11.09) to red-brown ( L =22.80, a =13.83, b =2.11) with increasing nanoparticle concentration (from 20 % to 40 % w/v), and their uniform microstructure demonstrated good compatibility with the biopolymer matrix. The films were tested as freshness indicators and preservatives for packaged fish, showing improved freshness detection and preservation effectiveness with higher nanoparticle content. These biodegradable materials are expected to be intelligent packaging solutions for the food sector.
通讯机构：
[Min, T ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Cinnamaldehyde;Fresh -cut Chinese water chestnuts;Reactive oxygen species (ROS);AsA-GSH cycle
摘要：
The quality of fresh -cut Chinese water chestnuts (CWCs) rapidly deteriorates with prolonged storage time, thus affecting its commercial value. This study aimed to investigate the effect of cinnamaldehyde (CA) treatment on the quality of fresh -cut CWCs and its mechanism of action. CA treatment maintained good appearance and higher total soluble solids content (TSS) of fresh -cut CWCs and also significantly inhibited microbial proliferation, respiration, phenylalanine ammonia-lyase activity (PAL) and enzymatic browning substance content. Moreover, CA treatment increased the antioxidant capacity and defense function -related enzyme activities (PPO and POD) of fresh -cut CWCs, and suppressed center dot OH production rate and MDA content. Meanwhile, CA treatment significantly increased the content of antioxidant compounds and enzyme activities of the AsA-GSH cycle system. In conclusion, CA can inhibit surface discoloration of fresh -cut CWCs and extend their shelf life, thus increasing their commercial value.
摘要：
In this study, "Honghu White Lotus", "Red Lotus (HH)", "Hunan Cunshan Lotus (CS)", "Wuyi Xuanlian", "Space Lotus 36", "Fujian Jianning White Lotus (JB)", "Jiangsu Yangzhou Lotus (JY)", and "Suzhou Dongshan Lotus" were selected as experimental subjects. The lotus seed flesh and lotus plumule of each cultivar were selected for nutritional quality and functional active substance analyses. Comparing different cultivars of lotus seeds, the protein and crude fat contents of JY flesh were the highest at 65.59 mg/g and 13%, respectively. The VC content of JB flesh and lotus plumule is the highest at 41.56 mg/g and 204.29 mg/g, respectively. JB flesh has the lowest soluble sugar content, at 17.87 mg/g, while HB's lotus plumule and flesh have the highest content, at 33.67 mg/g and 29.62 mg/g, respectively. There was no significant difference in the crude fat content of the flesh and lotus plumule among the eight cultivars. TK flesh and lotus plumule have the highest amylose content, at 23.67 mg/g and 76.81 mg/g, respectively. Among them, the total starch content of JB (476.17 mg/g) was relatively high, whereas its amylose content was only 26.09 mg/g. Lower amylose content makes it less prone to aging. The total phenolic and flavonoid contents of the JY lotus plumule were the highest, at 18.64 and 21.04 mg/g, respectively. The alkaloid content of CS, HH, and JY was relatively high at 20.01, 19.29, and 18.68 mg/g, respectively. These can provide a consultation for the estimation and processing of the nutritional quality of different lotus seeds.
摘要：
This study examined the impact of varying concentrations of ethephon (ET) immersion on the storage quality of fresh-cut lotus root. Compared to the 0.1%, the 0.8% and 1.6% ET groups inhibited phenolic oxidation and showed stronger antioxidant and reactive oxygen species balancing capacity during early storage, which led to better browning inhibition. During the early storage period, varying concentrations of ET treatments were inversely associated with microbial growth, and Pseudomonas as the major microorganism was significantly inhibited. During the post-storage period, the ET group exacerbated cell wall metabolism, contributed to the softening of lotus root slices. Additionally, ET stimulated enhanced respiration and reduced total soluble solids content as ET concentration increased. The heightened expression of NnERF in the late storage stage suggested a potential link to the regulation of root quality deterioration. Both browning inhibition and quality deterioration promotion exhibited gradient shifts in accordance with ET concentration. Combined with DNA affinity purification sequencing technology to identify the presence of motifs that bind specifically to ERF1B in lotus root, and screening for the possible target genes NnPL18 and NnACO that may be regulated by NnERF1B-like (104610030), it further suggests that NnERF1B-like (104610030) may mediate the process of lotus root flake softening and ethylene biosynthesis.
This study examined the impact of varying concentrations of ethephon (ET) immersion on the storage quality of fresh-cut lotus root. Compared to the 0.1%, the 0.8% and 1.6% ET groups inhibited phenolic oxidation and showed stronger antioxidant and reactive oxygen species balancing capacity during early storage, which led to better browning inhibition. During the early storage period, varying concentrations of ET treatments were inversely associated with microbial growth, and Pseudomonas as the major microorganism was significantly inhibited. During the post-storage period, the ET group exacerbated cell wall metabolism, contributed to the softening of lotus root slices. Additionally, ET stimulated enhanced respiration and reduced total soluble solids content as ET concentration increased. The heightened expression of NnERF in the late storage stage suggested a potential link to the regulation of root quality deterioration. Both browning inhibition and quality deterioration promotion exhibited gradient shifts in accordance with ET concentration. Combined with DNA affinity purification sequencing technology to identify the presence of motifs that bind specifically to ERF1B in lotus root, and screening for the possible target genes NnPL18 and NnACO that may be regulated by NnERF1B-like (104610030), it further suggests that NnERF1B-like (104610030) may mediate the process of lotus root flake softening and ethylene biosynthesis.
通讯机构：
[Chen, S ] 1;115 Donghu Rd, Wuhan 430071, Hubei, Peoples R China.
关键词：
Encapsulation;Bioaccessibility;Bioavailability;Bioactive components;Delivery system
摘要：
Food-derived bioactive components (BC) are celebrated for their health-enhancing properties, but their application was limited in terms of the low solubility, weak stability, and poor bioavailability. To overcome these challenges, various nano-delivery systems have been developed and extensively investigated. This review focused on the most prominent nano-delivery systems, such as nanoparticles have emerged as versatile carriers, allowing for improved solubility and controlled release of BC. Nano-emulsions offer enhanced bioavailability and stability, particularly for lipophilic BC. Liposomes, with their cell-membrane-like structure, facilitate efficient intracellular delivery. Solid lipid nanoparticles and nanostructured lipid carriers provide options for controlled release and protection against environmental factors. Additionally, various novel nano-delivery systems have been designed to cater to specific ingredient and application requirements. This review highlighted their advantages, challenges, and recent breakthroughs. The intricate interplay between nano-carrier properties and BC characteristics was elucidated, offering valuable insights for the development of functional foods with enhanced health benefits.
Food-derived bioactive components (BC) are celebrated for their health-enhancing properties, but their application was limited in terms of the low solubility, weak stability, and poor bioavailability. To overcome these challenges, various nano-delivery systems have been developed and extensively investigated. This review focused on the most prominent nano-delivery systems, such as nanoparticles have emerged as versatile carriers, allowing for improved solubility and controlled release of BC. Nano-emulsions offer enhanced bioavailability and stability, particularly for lipophilic BC. Liposomes, with their cell-membrane-like structure, facilitate efficient intracellular delivery. Solid lipid nanoparticles and nanostructured lipid carriers provide options for controlled release and protection against environmental factors. Additionally, various novel nano-delivery systems have been designed to cater to specific ingredient and application requirements. This review highlighted their advantages, challenges, and recent breakthroughs. The intricate interplay between nano-carrier properties and BC characteristics was elucidated, offering valuable insights for the development of functional foods with enhanced health benefits.
摘要：
A methodology with rapidity and specificity is of great significance for the effective control and management of outbreaks caused by Salmonella enterica as it has presented an obvious threat to food safety and public health worldwide. In this study, we aimed to develop a tube-closed and real time cross-priming amplification assay for the rapid and sensitive detection of S.enterica and decrease the possibility of detecting false-positive signals derived from aerosol contamination or non-specific amplification caused by traditional CPA assay. The reaction system was optimized and the results showed that molecular beacon CPA (MB-CPA) method was highly specific for detection of S. enterica. The sensitivity of established assay was found to be 10 CFU/mL, 100 CFU/25 g, 10 CFU/25 g in pure culture, chicken sample without and with 6 h enrichment, respectively. And the sensitivity of MB-CPA was 10 times higher than that of real-time PCR. An application of MB-CPA assay was conducted with 78 naturally contaminated food samples to test its practicality. After an enrichment step at 37degree celsius for 6 h, the results showed 100% sensitivity and 100% specificity compared with standard culture-based method. Considering its rapidity, user-friendliness, cost-effectiveness, this MB-CPA assay will aid in the broader application in food industry for the detection of S. enterica in small or resource-limited food testing laboratories.
关键词：
lotus root;variety;harvest period;nutrient composition;functional active substance
摘要：
This study investigated the impact of variety and harvest time on the visual appearance, nutritional quality, and functional active substances of six lotus root cultivars: "Xinsanwu", "Wuzhi No. 2", "Baiyuzhan", "Huaqilian", "Elian No. 6", and "Elian No. 5". Samples were collected monthly from December 2023 to April 2024. A nutrient analysis revealed a decrease in the water content with a delayed harvest. The total soluble solids and soluble sugar content peaked towards the end and middle-to-late harvest periods, respectively. Starch levels initially increased before declining, while the soluble protein exhibited a triphasic trend with an initial rise, a dip, and a final increase. The vitamin C (Vc) content varied across cultivars. Functional active substances displayed dynamic changes. The total phenolics initially decreased, then increased, before ultimately declining again. The total flavonoid content varied by both cultivar and harvest time. The phenolic acid and flavonoid content mirrored the trends observed for total phenolics and total flavonoids. Gastrodin was the most abundant non-flavonoid compound across all varieties. "Wuzhi No. 2" and "Baiyuzhan" displayed higher levels of functional active substances and starch, while the Elian series and "Xinsanwu" cultivar exhibited a greater content of Vc, soluble sugar, and soluble protein. Specific harvest periods yielded optimal results: "Wuzhi No. 2" (H1 and H5), "Huaqilian" (H2), and "Baiyuzhan" (H3 and H4) demonstrated a high nutrient and functional active substance content. Overall, the lotus roots harvested in period H4 achieved the highest score. Overall, this study provides the foothold for the rapid identification of superior lotus root cultivars and the valorization of lotus root by-products via advanced processing methods. Additionally, it offers valuable insights for market participants and consumers to select optimal varieties and harvest times based on their specific needs.
摘要：
INTRODUCTION: The nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature. METHODS: The objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky. RESULTS AND DISCUSSION: The findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.
摘要：
Perilla frutescens extract has been acknowledged for its robust antibacterial properties, while epsilon-Poly-Lysine (epsilon-PL) stands as a naturally occurring food preservative. However, their combined antibacterial activity and mechanisms has not been fully understood. Therefore, the aim of this study was to elucidate the combined antibacterial activity of the epsilon-PL/Perilla combination against Pseudomonas fluorescens. The findings unveiled a significant antibacterial efficacy of epsilon-PL and perilla against P. fluorescens, respectively. Upon treatment with epsilon-PL and perilla, a decline in membrane potential (MP) was observed. These alterations were further accompanied by reductions in nucleic acid content, metabolic activity, and respiratory chain dehydrogenase activity. And by morphological observation, it was found that the cells treated with perilla or epsilon-PL were severely broken. The metabolomic analysis following treatment with epsilon-PL and perilla unveiled substantial shifts in a multitude of metabolites. Multivariate statistical analysis showed that epsilon-PL and perilla hindered nucleotide metabolism and interfered with carbohydrate, amino acid, and lipid metabolism, impacting cell wall biosynthesis, cell membrane structure, and genetic material expression, leading to growth inhibition and bacterial demise. Collectively, these outcomes provide fresh insights into the intricate mechanisms underlying the inhibitory action of epsilon-PL and perilla against P. fluorescens.
关键词：
Daylily;Steamed fish cake;Food quality;Gel properties;Mechanisms
摘要：
This study evaluated the effects of 0.95% daylily powder (m/m, 0.95%-DL), 0.5% daylily extract (m/m, 0.5%-DLE), and 0.5% daylily extract microcapsules (m/m, 0.5%-DLEMC) on the storage stability, gel properties, and microstructure of steamed fish cake. The results showed that 0.5%-DLEMC exhibited superior performance in maintaining product quality, significantly enhancing gel strength and reducing cooking loss. Detailed analysis revealed that both 0.5%-DLE and 0.5%-DLEMC promoted protein unfolding, leading to a structural transition from random coil to β-sheet, and increased the formation of disulfide and non-disulfide covalent bonds. These molecular interactions contributed to the formation of a more uniform and dense gel network, improving the overall gel properties. The overall findings suggest that the use of 0.5% DLEMC manifests potential in improving the quality of surimi-based products and would provide guidance for the implementation of DLEMC as an innovative additive in the food industry.
This study evaluated the effects of 0.95% daylily powder (m/m, 0.95%-DL), 0.5% daylily extract (m/m, 0.5%-DLE), and 0.5% daylily extract microcapsules (m/m, 0.5%-DLEMC) on the storage stability, gel properties, and microstructure of steamed fish cake. The results showed that 0.5%-DLEMC exhibited superior performance in maintaining product quality, significantly enhancing gel strength and reducing cooking loss. Detailed analysis revealed that both 0.5%-DLE and 0.5%-DLEMC promoted protein unfolding, leading to a structural transition from random coil to β-sheet, and increased the formation of disulfide and non-disulfide covalent bonds. These molecular interactions contributed to the formation of a more uniform and dense gel network, improving the overall gel properties. The overall findings suggest that the use of 0.5% DLEMC manifests potential in improving the quality of surimi-based products and would provide guidance for the implementation of DLEMC as an innovative additive in the food industry.
通讯机构：
[Ting Min] C;College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
关键词：
Fresh-cut Chinese water chestnut;Ethylene;Browning;Reactive oxygen species (ROS)
摘要：
The phytohormone ethylene responds positively to abiotic stress, but its effect on quality deterioration of fresh-cut Chinese water chestnuts (CWCs) caused by mechanical damage remains unclear. Here, the effects of single or combination treatments of ethephon (ET) and 1-methylcyclopropene (1-MCP) on fresh-cut CWCs during storage at 10 °C for 5 d were investigated. The results indicated that ET treatment was most effective in maintaining CWCs’ visual quality, followed by 1-MCP preceding ET treatment, 1-MCP treatment, and 1-MCP following ET treatment. Compared with 1-MCP treatment group, ET-treated fruit exhibited lower expressions of CwPAL , CwCHS1 and CwCHI1 and decreased activity of phenylalanine ammonia-lyase activity to inhibit flavonoid accumulation but higher catalase and superoxide dismutase and peroxidase (POD) activities and lower malonaldehyde content to maintain reactive oxygen species balance and suppress microbial growth . Nevertheless, ET treatment promoted fruit weight loss and CO 2 concentration in the package, which was reversed by the preceding 1-MCP application rather than the subsequent 1-MCP treatment. 1-MCP followed by ET treatment not only inhibited the levels of flavonoid compounds and oxidation catalyzed by POD compared with the post-1-MCP treatment, but also reduced H 2 O 2 production and microbial spoilage with a higher catalase activity. These results show that ET could maintain the quality of fresh-cut CWC by boosting antioxidant capacity , inhibiting microbial growth and suppressing enzymatic generation of browning substrates. In addition, compared with ET treatment, 1-MCP followed by ET treatment, despite showing weaker antioxidant enhancement, could inhibit the senescence of fresh-cut CWCs, suggesting its suitability for quality control of fresh-cut CWCs.
The phytohormone ethylene responds positively to abiotic stress, but its effect on quality deterioration of fresh-cut Chinese water chestnuts (CWCs) caused by mechanical damage remains unclear. Here, the effects of single or combination treatments of ethephon (ET) and 1-methylcyclopropene (1-MCP) on fresh-cut CWCs during storage at 10 °C for 5 d were investigated. The results indicated that ET treatment was most effective in maintaining CWCs’ visual quality, followed by 1-MCP preceding ET treatment, 1-MCP treatment, and 1-MCP following ET treatment. Compared with 1-MCP treatment group, ET-treated fruit exhibited lower expressions of CwPAL , CwCHS1 and CwCHI1 and decreased activity of phenylalanine ammonia-lyase activity to inhibit flavonoid accumulation but higher catalase and superoxide dismutase and peroxidase (POD) activities and lower malonaldehyde content to maintain reactive oxygen species balance and suppress microbial growth . Nevertheless, ET treatment promoted fruit weight loss and CO 2 concentration in the package, which was reversed by the preceding 1-MCP application rather than the subsequent 1-MCP treatment. 1-MCP followed by ET treatment not only inhibited the levels of flavonoid compounds and oxidation catalyzed by POD compared with the post-1-MCP treatment, but also reduced H 2 O 2 production and microbial spoilage with a higher catalase activity. These results show that ET could maintain the quality of fresh-cut CWC by boosting antioxidant capacity , inhibiting microbial growth and suppressing enzymatic generation of browning substrates. In addition, compared with ET treatment, 1-MCP followed by ET treatment, despite showing weaker antioxidant enhancement, could inhibit the senescence of fresh-cut CWCs, suggesting its suitability for quality control of fresh-cut CWCs.
摘要：
This study investigated the effects of 1 g L-1 ethylene immersion treatment for 1 min on the storage quality, antioxidant capacity and ethylene signal transduction pathway of fresh-cut lotus roots. Phenylalanine ammonia-lyase and polyphenol oxidase activities were increased in ethylene treatment slices, and total phenolic content was increased. The activities of peroxidase, catalase and superoxide dismutase were increased after ethylene treatment, as well as the expression of related genes (NnPOD, NnSOD, NnCAT) was upregulated. The rate of superoxide anion radical and hydroxyl radical production in ethylene treatment fresh-cut lotus roots was inhibited, the hydrogen peroxide content was reduced, and the degree of membrane lipid peroxidation was decreased, which delayed browning during the early storage. However, ethylene treatment inhibited microbial growth and improved 1,1-Diphenyl-2-picrylhydrazyl scavenging capacity only during the early storage, pro-moted respiration and accelerated the decline of hardness and soluble solids content throughout the storage period. At the molecular level, ethylene treatment overall upregulated the transcription of NnmetK, NnACO, NnETR, NnEIN3, and NnERF genes and promoted ethylene biosynthesis and signal transduction. This finding may be related to the senescence of fresh-cut lotus roots during late storage. These results suggest that ethylene treatment improved the antioxidant system, reduced the accumulation of reactive oxygen species, and effectively delayed the early browning of fresh-cut lotus roots, while promoting late senescence.
