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Discrimination capacity analysis of FTIR-PCA and EEM-PARAFAC on dandelion tissues extracts Texte intégral
2023
Guoqing Li | Hui Zou | Yilun Chen
Dandelion root contains triterpenoids, polyphenols and flavonoids, dandelion leaf is rich in polyphenols, flavonoids, flavonoids glycosides, and dandelion flower mainly contains flavonoids, among other substances. These different substance content leads to specific benefits and function effects of each part. Fourier transform infrared spectroscopy, three-dimensional fluorescence spectroscopy and related multivariate statistical methods are widely used to determine sample characteristics, but limited research focuses on the substance difference and characteristics in dandelion tissues. In this paper, Fourier transform infrared spectra-principal component analysis and three-dimensional fluorescence spectroscopy-parallel factor analysis were conveyed to analyze dandelion stem, leaf, root and flower tissue extracts, for determining the substance species and content difference among dandelion tissues and evaluating the discrimination capacity of these analysis methods. The Fourier transform infrared spectroscopy of root was distinct from others, and the two principal component models could distinguish dandelion stem and flower, but failed to differentiate leaf and root; while the excitation and emission matrix showed that stem and flower, leaf and root had similar intensity band distribution but different fluorescence intensity, and the parallel factor analysis results proved that one- and three-component models cannot differentiate the tissues of stem and flower, leaf and root, since the fluorescent compounds (polyphenol, flavonoid etc.) structure and content were similar in different tissues. These results indicated that Fourier transform infrared-principal component analysis might be a useful method when various fluorescent compounds exist.
Afficher plus [+] Moins [-]Color myth: anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine Texte intégral
2023
Siqi Cheng | Tianyang Wu | Jie Gao | Xiaoyu Han | Weidong Huang | Yilin You | Jicheng Zhan
Color is a crucial sensory indicator of wine quality. However, changes in anthocyanin concentration and profile occur during wine aging, resulting in noticeable reductions in chroma and shifts in hue from purple to brick red. This is because monomeric anthocyanins degrade and derivative anthocyanins form. The rate of color changes can vary depending on complex factors, such as the anthocyanin content of the must, oenological technology, and environmental conditions, which makes the management of red wine color evolution challenging. To address this issue, appropriate winemaking techniques are required to achieve an elegant wine color. This review summarizes the mechanisms related to anthocyanin stability, including glycosylation, acetylation, and derivatization. The review also discusses factors influencing red wine color fading for specific grape varieties and wine appellations, offering time- and cost-efficient techniques to accelerate anthocyanin derivatization and color stabilization.
Afficher plus [+] Moins [-]Photooxidation stability of phytosterols with different relative spatial positions in different particles Texte intégral
2023
Jingjian Liu | Dan Wang | Ping Shao | Simin Feng
The aim of this study was to investigate the effects of relative spatial position of stigmasterol on its photooxidation stability in different particles. Phytosterol oxidation products (POPs) from phytosterol oxidation were successfully isolated and studied using solid phase extraction (SPE) technology in conjunction with GC-MS. The photooxidation stability of stigmasterol in four particles was as follows: zein stabilized particles (ZPs) ≈ zein-pectin stabilized particles (ZPPs) > soy protein isolate (SPI)-pectin stabilized particles (SPPs) > SPI stabilized particles (SPs). 7β-Hydroxy and 5β, 6β-epoxy was the main POPs in the first and second oxidation stages, respectively, which reached 8,945 ± 43 μg/g and 6,010 ± 289 μg/g after 240 min UV light exposure treatment in SPs. When stigmasterol was hydrophobically adsorbed on the surface of SPs, the network gel generated by pectin outside SPPs prevented photooxidation of stigmasterol. When stigmasterol was encapsulated in the interior of ZPs, the blocking effect of pectin in ZPPs became insignificant. The study provided a feasible development direction for the storage and quality control of phytosterols as dietary supplements.
Afficher plus [+] Moins [-]Distinct roles of the IRE1α arm and PERK arm of unfolded protein response in arachidonic acid-induced ferroptosis in hepatocytes Texte intégral
2023
Han Zhang | Kai Han | Shutao Yin | Lihong Fan | Hongbo Hu | Chong Zhao
Ferroptosis is a distinct form of cell death that is driven by iron-dependent phospholipid peroxidation. Polyunsaturated fatty acids (PUFAs), particularly arachidonic acid (AA) and adrenal acid (AdA), are most prone to lipid peroxidation, which induces ferroptosis and affects the function of cell membranes. In this study, we discovered that AA induces ferritinophagy in hepatocytes, a selective form of autophagy that degrades ferritin, triggering unstable iron overload. Mechanistically, AA enhances cellular uptake of bound iron by up-regulating transferrin receptor 1 (TfR1). Additionally, AA induces endoplasmic reticulum stress (ER stress) and simultaneously activates two of its branches, pancreatic ER kinase (PERK) and inositol-requiring enzyme 1 (IRE1). Notably, PERK and IRE1 appear to play distinct roles in inducing ferritinophagy. Inhibition of PERK reduced the AA-induced increase of Fe2+ by alleviating ferritinophagy, while inhibition of IRE1 further exacerbated ferroptosis by activating ferritinophagy. Furthermore, there seems to be an interaction between the signaling pathways of ER stress, and inhibition of IRE1 exacerbates AA-induced ferritinophagy by further activating the PERK signaling pathway, thereby exacerbating the extent of cell death. Collectively, our findings suggest that iron overload is involved in AA-induced hepatocyte ferroptosis and that this process is regulated by ER stress-mediated ferritinophagy. This study suggests potential therapeutic strategies for treating liver diseases related to lipid metabolism disorders by intervening in the ferroptosis process.
Afficher plus [+] Moins [-]Innovative packaging materials and methods for flavor regulation of prepared aquatic products: Mechanism, classification and future prospective Texte intégral
2023
Xi Zhao | Jian Chen | Huan Li | Yunyun Chen | Renjie Lian | Yanbo Wang
Prepared aquatic products refer to ready-to-eat, heated, ready-to-cook, and paired food derived from marine products, which are growing as attractive convenience food. Flavor is a vital factor for consumers in choosing prepared aquatic products. Suitable packaging materials and methods are the crucial pathways used to maintain the flavor and control the off-flavor of prepared aquatic products. Compared to vacuum packaging and modified atmosphere packaging, innovative packaging, including biodegradable, edible, active, and intelligent packaging, has received attention due to the potential advantages of flavor regulation. The mechanism of flavor change in package-associated prepared aquatic products is surveyed in this paper according to the reaction of lipids, proteins, microorganisms, and enzymes. Further, the effects of innovative packaging materials and methods on the flavor regulation of prepared aquatic products are summarized under the investigation of typical packaging. Moreover, prospects for innovative packaging materials and methods for flavor regulation in prepared aquatic products are proposed. This review provides references and bases for developing innovative packaging that maintain the flavor and wipes off-flavor.
Afficher plus [+] Moins [-]Hydroxycinnamic acid decarboxylase activity of yeast and its effect on the quality of fruit wines Texte intégral
2025
Yuyan Peng | Yiding Xie | Hui Zhou | Fang Zhou | Jicheng Zhan | Weidong Huang | Yilin You
Hydroxycinnamic acid decarboxylase activity of yeast and its effect on the quality of fruit wines Texte intégral
2025
Yuyan Peng | Yiding Xie | Hui Zhou | Fang Zhou | Jicheng Zhan | Weidong Huang | Yilin You
The production process of fruit wines is significantly hindered by the color instability of fruit juices, primarily due to their high anthocyanin content. Recent advancements have introduced yeast strains that produce hydroxycinnamic acid decarboxylase (HCDC) into the brewing process, which have demonstrated considerable efficacy in enhancing color stability and mitigating undesirable odors in fruit wines. This review aims to elucidate the mechanism by which HCDC facilitates the synthesis of vinylphenolic pyranoanthocyanins (VPA). Additionally, we will discuss methodologies for assessing the enzyme's activity and compare the enzymatic activities derived from various sources. Furthermore, we will summarize the application of HCDC from yeast during fermentation, to provide a comprehensive scientific foundation, and reference for the utilization of this enzyme in fruit wines and other fermented wines.
Afficher plus [+] Moins [-]Hydroxycinnamic acid decarboxylase activity of yeast and its effect on the quality of fruit wines Texte intégral
2025
Yuyan Peng | Yiding Xie | Hui Zhou | Fang Zhou | Jicheng Zhan | Weidong Huang | Yilin You
The production process of fruit wines is significantly hindered by the color instability of fruit juices, primarily due to their high anthocyanin content. Recent advancements have introduced yeast strains that produce hydroxycinnamic acid decarboxylase (HCDC) into the brewing process, which have demonstrated considerable efficacy in enhancing color stability and mitigating undesirable odors in fruit wines. This review aims to elucidate the mechanism by which HCDC facilitates the synthesis of vinylphenolic pyranoanthocyanins (VPA). Additionally, we will discuss methodologies for assessing the enzyme's activity and compare the enzymatic activities derived from various sources. Furthermore, we will summarize the application of HCDC from yeast during fermentation, to provide a comprehensive scientific foundation, and reference for the utilization of this enzyme in fruit wines and other fermented wines.
Afficher plus [+] Moins [-]Resveratrol promotes spherical nano-self-assembly of egg white protein to enhance emulsification performance Texte intégral
2025
Yuxin Kang | Nan Xiao | Haodong Wu | Zhixiong Pan | Weiwei Chen | Minmin Ai
Resveratrol promotes spherical nano-self-assembly of egg white protein to enhance emulsification performance Texte intégral
2025
Yuxin Kang | Nan Xiao | Haodong Wu | Zhixiong Pan | Weiwei Chen | Minmin Ai
In this paper, using a single-step method, resveratrol (RES)-loaded egg white protein (EWP) nanospheric particles were successfully prepared. The micelle behavior, micromorphology, molecular structure changes, and emulsifying properties of the nanoparticle were analyzed, and the molecular interaction between EWP and RES and the environmental response stability of the nanoparticle was characterized. The results show that I373/I385 dropped from 1.1 to about 0.8, indicating that high concentration of ethanol induced EWP to form a more hydrophobic and less polar structure. RES promoted the uniformity of the nanoparticle and formed a tightly-packed spherical three-dimensional structure by characterizing microstructure. Raman and infrared spectroscopy revealed enhanced hydrogen bonding between EWP and RES, increased g-g-g and t-g-t disulfide bonds, and the formation of three-dimensional helical structures due to the opening of flexible structural intervals. Molecular docking analysis identified hydrogen bonds and hydrophobic interactions as the main forces facilitating the binding between RES and EWP. Particle size analysis showed that D3,2 decreased from 30.51 to 17.88 μm, indicating better emulsion stability. The preservation of RES at 0.4 mg/mL was 94.49% in 50 mM NaCl and 83.68% in 500 mM NaCl, with no significant stability change (p > 0.05) over 48 h, revealing a concentration dependence of salt ions and storage stability of RES in the nanoparticle. This study establishes a foundation for exploring the incorporation of high-value hydrophobic compounds into EWP.
Afficher plus [+] Moins [-]Resveratrol promotes spherical nano-self-assembly of egg white protein to enhance emulsification performance Texte intégral
2025
Yuxin Kang | Nan Xiao | Haodong Wu | Zhixiong Pan | Weiwei Chen | Minmin Ai
In this paper, using a single-step method, resveratrol (RES)-loaded egg white protein (EWP) nanospheric particles were successfully prepared. The micelle behavior, micromorphology, molecular structure changes, and emulsifying properties of the nanoparticle were analyzed, and the molecular interaction between EWP and RES and the environmental response stability of the nanoparticle was characterized. The results show that I373/I385 dropped from 1.1 to about 0.8, indicating that high concentration of ethanol induced EWP to form a more hydrophobic and less polar structure. RES promoted the uniformity of the nanoparticle and formed a tightly-packed spherical three-dimensional structure by characterizing microstructure. Raman and infrared spectroscopy revealed enhanced hydrogen bonding between EWP and RES, increased g-g-g and t-g-t disulfide bonds, and the formation of three-dimensional helical structures due to the opening of flexible structural intervals. Molecular docking analysis identified hydrogen bonds and hydrophobic interactions as the main forces facilitating the binding between RES and EWP. Particle size analysis showed that D3,2 decreased from 30.51 to 17.88 μm, indicating better emulsion stability. The preservation of RES at 0.4 mg/mL was 94.49% in 50 mM NaCl and 83.68% in 500 mM NaCl, with no significant stability change (p > 0.05) over 48 h, revealing a concentration dependence of salt ions and storage stability of RES in the nanoparticle. This study establishes a foundation for exploring the incorporation of high-value hydrophobic compounds into EWP.
Afficher plus [+] Moins [-]Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review Texte intégral
2025
Jia-Neng Pan | Jinyue Sun | Qian-Jun Shen | Xiaodong Zheng | Wen-Wen Zhou
Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review Texte intégral
2025
Jia-Neng Pan | Jinyue Sun | Qian-Jun Shen | Xiaodong Zheng | Wen-Wen Zhou
In the process of post-harvest storage and transportation, the quality of fresh fruits and vegetables are decreased due to the autogenetic physiological effect and microbial pollution, which causes great losses to the food industry. Food packaging using edible film and coatings is an emerging environmentally friendly method of fruits and vegetable preservation. This review provides an overview of various film fabrication techniques, including solution casting, extrusion, electrospinning, and 3D printing, while examining the advantages and limitations of each method. A detailed analysis is offered on the key performance parameters of these films, such as mechanical strength, water vapor permeability, antioxidant activity, antimicrobial properties, and their effectiveness in preserving fruits and vegetables. Additionally, strategies to enhance the performance of edible films through incorporating nanoparticles, natural additives, and crosslinking methods are explored. The review aims to establish a comprehensive theoretical foundation and offer practical insights to support the further development and application of edible film technology in fruits and vegetables preservation.
Afficher plus [+] Moins [-]Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review Texte intégral
2025
Jia-Neng Pan | Jinyue Sun | Qian-Jun Shen | Xiaodong Zheng | Wen-Wen Zhou
In the process of post-harvest storage and transportation, the quality of fresh fruits and vegetables are decreased due to the autogenetic physiological effect and microbial pollution, which causes great losses to the food industry. Food packaging using edible film and coatings is an emerging environmentally friendly method of fruits and vegetable preservation. This review provides an overview of various film fabrication techniques, including solution casting, extrusion, electrospinning, and 3D printing, while examining the advantages and limitations of each method. A detailed analysis is offered on the key performance parameters of these films, such as mechanical strength, water vapor permeability, antioxidant activity, antimicrobial properties, and their effectiveness in preserving fruits and vegetables. Additionally, strategies to enhance the performance of edible films through incorporating nanoparticles, natural additives, and crosslinking methods are explored. The review aims to establish a comprehensive theoretical foundation and offer practical insights to support the further development and application of edible film technology in fruits and vegetables preservation.
Afficher plus [+] Moins [-]Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries Texte intégral
2025
Yiran Ren | Xinglong Ji | Jingwei Wu | Guo Wei | Xin Sun | Min Wang | Wen Liu | Zhenhua Cui | Xiaozhao Xu | Yanhua Li | Qian Mu | Li Li | Bo Li | Jinggui Fang | Xiangpeng Leng
Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries Texte intégral
2025
Yiran Ren | Xinglong Ji | Jingwei Wu | Guo Wei | Xin Sun | Min Wang | Wen Liu | Zhenhua Cui | Xiaozhao Xu | Yanhua Li | Qian Mu | Li Li | Bo Li | Jinggui Fang | Xiangpeng Leng
Protected cultivation is an effective measure for high-end grape production. Nevertheless, the long-time application of plastic film negatively influences the light environment, and results in a certain decrease in berry quality. In this study, six different light treatments, including white (W), red (R), blue (B), and three different combinations with different ratios of red and blue light (1:1, 4:1, 1:4, respectively), were applied to monitor the quality and sensory properties of 'Queen Nina' grapes. Compared to the control group (without supplemental light), all light treatments significantly increased the size and weight of berries, as well as improved their sugar, anthocyanins, flavonoids, and volatile organic compounds (VOCs) content, whereas all light treatments decreased the levels of chlorophylls and organic acids. Furthermore, the R1B4 treatment improved the content of cyanidin-3-O-glucoside (Cy) and peonidin-3-O-glucoside (Pn), which are the dominant anthocyanin compounds in red grape berry. Additionally, esters, accounting for more than 42% of the VOCs, are the main volatile compounds in 'Queen Nina' grape, and R1B4 treatment was the most favorable treatment for VOCs accumulation. The combination of red and blue light at the 1:4 ratio (R1B4) obtained the highest composite and sensory scores and had the most positive impact on berry coloration, sugars, anthocyanins, flavonoids, and VOCs accumulation, followed by the blue light treatment. In summary, the present results highlight the effective strategy of R1B4 light treatment to increase the berry quality of 'Queen Nina' grape berries.
Afficher plus [+] Moins [-]Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries Texte intégral
2025
Yiran Ren | Xinglong Ji | Jingwei Wu | Guo Wei | Xin Sun | Min Wang | Wen Liu | Zhenhua Cui | Xiaozhao Xu | Yanhua Li | Qian Mu | Li Li | Bo Li | Jinggui Fang | Xiangpeng Leng
Protected cultivation is an effective measure for high-end grape production. Nevertheless, the long-time application of plastic film negatively influences the light environment, and results in a certain decrease in berry quality. In this study, six different light treatments, including white (W), red (R), blue (B), and three different combinations with different ratios of red and blue light (1:1, 4:1, 1:4, respectively), were applied to monitor the quality and sensory properties of 'Queen Nina' grapes. Compared to the control group (without supplemental light), all light treatments significantly increased the size and weight of berries, as well as improved their sugar, anthocyanins, flavonoids, and volatile organic compounds (VOCs) content, whereas all light treatments decreased the levels of chlorophylls and organic acids. Furthermore, the R1B4 treatment improved the content of cyanidin-3-O-glucoside (Cy) and peonidin-3-O-glucoside (Pn), which are the dominant anthocyanin compounds in red grape berry. Additionally, esters, accounting for more than 42% of the VOCs, are the main volatile compounds in 'Queen Nina' grape, and R1B4 treatment was the most favorable treatment for VOCs accumulation. The combination of red and blue light at the 1:4 ratio (R1B4) obtained the highest composite and sensory scores and had the most positive impact on berry coloration, sugars, anthocyanins, flavonoids, and VOCs accumulation, followed by the blue light treatment. In summary, the present results highlight the effective strategy of R1B4 light treatment to increase the berry quality of 'Queen Nina' grape berries.
Afficher plus [+] Moins [-]Integrating machine learning, optical sensors, and robotics for advanced food quality assessment and food processing Texte intégral
2025
In-Hwan Lee | Luyao Ma
Integrating machine learning, optical sensors, and robotics for advanced food quality assessment and food processing Texte intégral
2025
In-Hwan Lee | Luyao Ma
Machine learning, in combination with optical sensing, extracts key features from high-dimensional data for non-destructive food quality assessment. This approach overcomes the limitations of traditional destructive and labor-intensive methods, facilitating real-time decision-making for food quality profiling and robotic handling. This mini-review highlights various optical techniques integrated with machine learning for assessing food quality, including chemical profiling methods such as near-infrared, Raman, and hyperspectral imaging spectroscopy, as well as visual analysis such as RGB imaging. In addition, the review presents the application of robotics and computer vision techniques to assess food quality and then drives the automation of food harvesting, grading, and processing. Lastly, the review discusses current challenges and opportunities for future research.
Afficher plus [+] Moins [-]Integrating machine learning, optical sensors, and robotics for advanced food quality assessment and food processing Texte intégral
2025
In-Hwan Lee | Luyao Ma
Machine learning, in combination with optical sensing, extracts key features from high-dimensional data for non-destructive food quality assessment. This approach overcomes the limitations of traditional destructive and labor-intensive methods, facilitating real-time decision-making for food quality profiling and robotic handling. This mini-review highlights various optical techniques integrated with machine learning for assessing food quality, including chemical profiling methods such as near-infrared, Raman, and hyperspectral imaging spectroscopy, as well as visual analysis such as RGB imaging. In addition, the review presents the application of robotics and computer vision techniques to assess food quality and then drives the automation of food harvesting, grading, and processing. Lastly, the review discusses current challenges and opportunities for future research.
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