Search

Copyright of Coal Science & Technology (0253-2336) is the property of Coal Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to study the properties of composite preservation paper containing antagonistic fungi and the effect of the composite preservation paper on the physiological quality and preservation quality of Gala apples at room temperature, and at the same time to solve the limitations of the antagonistic fungi in the application of difficult to germinate, subject to the influence of the environment, etc., this study used Pichia membranaefaciens as the antagonistic fungi, added to the mixture of 1.16% gelatin and 2% trehalose solution, and combined with a paper-based material to prepare a composite preservation paper containing antagonistic fungi. The structure was characterized, and the physical properties and thermal stability performance of the composite preservation paper were measured. Effects of composite preservation on the natural disease incidence of Gala apples, spot diameter, weight loss, hardness, browning degree, reducing sugar, titratable acid, vitamin C and soluble solids content were analyzed to comprehensively evaluate the preservation effect of the composite preservation paper on Gala apples. Results showed that the composite preservation liquid containing antagonistic fungi caused the surface of Alternaria spp. spores to crumple and deform, and the morphology was destroyed. The composite preservation liquid containing antagonistic fungi at a concentration of 108 CFU/mL was tightly combined with the paper-based material. The water absorption rate of the composite preservation paper was 768.94%±38.05%, which was at a high level. The thickness of the composite preservation paper was 0.232±0.008 mm, the tensile strength was 13.88±0.59 N/mm2, and the percentage of breaking elongation was 6.33%±0.58%, indicating that it had good physical properties. There was a major mass loss in the range of 320~450 ℃, and the residual rate was 5.31% at 800 ℃, with good thermal stability. In vivo application showed that the composite preservation paper could effectively delay the expansion of spots in inoculated fruits, reduce the weight loss rate and browning degree of fruits and maintain the hardness of fruits, delay the reduction of vitamin C, reducing sugar and soluble solids content of fruits, maintain the good organoleptic and physiological qualities of fruits, and prolong the storage time. The composite preservation paper has good physical properties and thermal stability, and maintains the storage quality of Gala apples after harvesting, which not only provides new ideas for antagonistic yeast inhibition and preservation, but also provides a reference for the development of new biological preservation paper and preservation application.

Abstract To evaluate the effect of irradiation on the preservation of potatoes, fresh potatoes were selected as the irradiation objects, and irradiated with 60Co-γ radiation source for 0, 100, 200, 500 and 1000 Gy, respectively. During the irradiation, the well-packaged Y1.79Bi0.01Eu0.2MgTiO6 novel thermoluminescence dosimeter material was placed together with the potatoes at the same position. Then, the potatoes were stored in the same temperature and humidity environment, and the quality changes of the potatoes were observed. The Y1.79Bi0.01Eu0.2MgTiO6 material had good performance indicators, and was used to measure the irradiation dose of the potatoes. The experiment showed that irradiation could appropriately extend the storage time of potatoes, and gamma irradiation of about 1000 Gy could achieve the best preservation effect. The main pathogenic fungi that cause dry rot of potatoes were Fusarium solani and Fusarium oxysporum, and the appropriate dose of 60Co-γ irradiation could effectively inhibit the spread and growth of these fungi.

In order to evaluate the effect of lactic acid (LA)-assisted low-temperature plasma on the preservation of yellow-feathered broiler carcass, single factor experiments and response surface methodology were used to investigate total viable count (TVC), coliform count (CC) and fat oxidation value as a function of three variables, namely LA concentration (V/V), discharge voltage, and discharge time. Microbiological, physicochemical, and quality indicators of chicken were determined during storage after sterilization under optimized conditions. The results showed that the optimal sterilization parameters were LA concentration of 2.0%, discharge voltage of 150 kV, and discharge time of 115 s. Under these conditions, the TVC and CC on the surface of chicken and its fat oxidation value were 3.02, 1.00 (lg(CFU/g)) and 0.58 mg/kg, respectively. On the 7th day of storage, the inhibitory effects of LA-assisted low-temperature plasma on TVC and CC increased by 26.75% and 19.72% compared with those of LA, by 34.51% and 24.87% compared with those of low-temperature plasma, respectively, and the combination decreased the total volatile basic nitrogen (TVB-N) content by 27.35% and 12.25% compared with single treatments with LA and low-temperature plasma, respectively. In addition, the combination treatment delayed the increase in pH of chicken during storage, improved the texture, and significantly slowed down the deterioration of sensory quality (P < 0.05). Low-temperature plasma treatment increased the fat oxidation value at the early stage (from day 1 to 3) of storage, but did not have a significant impact on the sensory evaluation of meat in terms of odor or color. Overall, LA combined with low-temperature plasma was more effective in preserving yellow-feathered broiler carcass than either alone.

To evaluate the effect of irradiation on the preservation of potatoes, fresh potatoes were selected as the irradiation objects, and irradiated with 60Co-γ radiation source for 0, 100, 200, 500 and 1000 Gy, respectively. During the irradiation, the well-packaged Y1.79Bi0.01Eu0.2MgTiO6 novel thermoluminescence dosimeter material was placed together with the potatoes at the same position. Then, the potatoes were stored in the same temperature and humidity environment, and the quality changes of the potatoes were observed. The Y1.79Bi0.01Eu0.2MgTiO6 material had good performance indicators, and was used to measure the irradiation dose of the potatoes. The experiment showed that irradiation could appropriately extend the storage time of potatoes, and gamma irradiation of about 1000 Gy could achieve the best preservation effect. The main pathogenic fungi that cause dry rot of potatoes were Fusarium solani and Fusarium oxysporum, and the appropriate dose of 60Co-γ irradiation could effectively inhibit the spread and growth of these fungi. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] The objective of this study is to determine the optimal conditions for the combined treatment of fresh-cut ‘June Red Taro’ with L-ascorbic acid (AA) and ultrasound (US), and to investigate its preservation effects. [Method] Yongding ‘June Red Taro’ was used as the test material. Initially, 11 types of various preservative solutions, including tap water, pure water, deionized water, 9% sucrose solution, 1% sodium carbonate solution, 1% sodium chloride solution, 1% AA solution, and slightly acidic electrolyzed water (20, 40, 60, and 80 mg/L), were used to identify the most effective one for preserving fresh-cut ‘June Red Taro’. Subsequently, the preservative effects of AA and ethanol mixture on fresh-cut ‘June Red Taro’ was studied. The experimental results indicated that AA showed the best preservative effect. Based on this finding, a further exploration was conducted to investigate the specific impacts of AA and US combined treatment (AS) on the storage quality of fresh-cut ‘June Red Taro’. Metrics such as browning degree, hardness, pH value, relative conductivity, and sensory evaluation scores were measured to determine whether the AS treatment further enhanced the preservative effect. [Result] The experimental results demonstrated that the sensory quality of fresh-cut ‘June Red Taro’ could be effectively maintained when the AA concentration was 2%, soaking time was 15 minutes, US treatment time was 10 minutes, US frequency was 53 kHz, and US power was 400 W. The AS treatment effectively inhibited the increase in browning degree, maintained acidity stability, slowed down the decrease in hardness, preserved the integrity of cell membranes, and maintained a high sensory score. Therefore, these parameters were determined as the optimal conditions for AS treatment. [Conclusion] AA is selected as the best color-protecting solution from different soaking solutions, and the optimal conditions for the AS treatment of fresh-cut taro are determined. The AS treatment effectively improved the preservative effect of fresh-cut ‘June Red Taro’. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Refrigeration is the property of Journal of Refrigeration Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rainbow trout (Oncorhynchus mykiss) is a popular commercial fish in China owing to its delicious and nutritious meat. However, it is extremely prone to spoilage and deterioration during storage, transportation, and sale, which affects its edible value. To study the efficient preservation proposal for rainbow trout during storage and extend its shelf life, this study uses 4 ℃-cold storage as control and studies the effects of the ice temperature (0 ℃) storage combined with composite bio-preservatives (the mass concentration of chitosan, tea polyphenols, and lemon juice are 1.75%, 0.25%, and 4.98%, respectively) on the quality of rainbow trout by measuring the drip loss, pH, and total volatile base nitrogen (TVB-N) of meat samples under different experimental conditions. The results show that the various indicators and their increasing amplitudes over time of the 0 ℃ ice temperature storage group are better than those of the 4 ℃ storage group, which can effectively slow down the spoilage process of rainbow trout meat. On the 12th day, the pH and TVB-N values of the 4 ℃ and 0 ℃ groups are 6.86 and 51.89 mg/100g, and 6.56 and 31.82 mg/100g, respectively, whereas those of the 0 ℃ with bio-preservative group are only 6.32 and 16.96 mg/100g, respectively. This scheme has a better preservation effect on rainbow trout meat and can effectively extend its shelf life.

It has great significance to maintain the natural state of food and reduce the environmental pollution that use of bio-based packaging materials to research and development food packaging, because it has been unable to meet the demand of consumers for green, environmental protection and high-efficiency, for traditional food packaging. Edible films are attracting great attentions in food packaging due to their safety and zero waste property, among which, the protein often used in the preparation of edible films because of good mechanical properties and nutritional value. Essential oils extracted from aromatic plants, the broad-spectrum antibacterial and antioxidant properties give it great potential in food packaging. Incorporation of essential oils into edible protein-based films can effectively improve their properties, and cover the strong sensory properties of essential oils, meanwhile, the release rate of essential oils is controlled. This review covers the recent developments in protein/essential oils-based composite films, the formation mechanism of protein/essential oils-based composite films is discussed, the two composite methods of single essential oil and complex essential oil with protein-based composite films is introduced. Meanwhile, the application of protein/essential oils-based composite films in food is summarized. This study can provide some reference for the future development of protein/essential oils-based composite films.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the effects of different concentrations of antimicrobial peptide from marine Bacillus subtilis on the quality changes of freshly squeezed cucumber juice during the storage period (5 d) at room temperature. Sensory evaluation, physicochemical analysis (pH, stability coefficient, total sugar content, total bacteria count), and electronic nose technique (principal component analysis, radar plot, corresponding values of primary flavor components sensors) were used to comprehensively evaluate the effect of freshness preservation. The results showed that the concentration of antimicrobial peptide was positively correlated with various physicochemical indexes. And 2×MIC concentration of antimicrobial peptide had the best effect, with the highest sensory score (7.03), pH (4.97), stability factor (32.86%), total sugar content (5.11 mg/mL), and the best antibacterial effect (0.88 log CFU/mL). Principal component analysis (PCA) showed that the flavor characteristics of cucumber juice in each antimicrobial peptide treatment group were similar, while the flavor characteristics of cucumber juice in the control group and the potassium sorbate treatment group were similar. The radar plot revealed that the flavor components of cucumber juice in each antimicrobial peptide treatment group increased at the later stage of storage (5th d), while the flavor components of cucumber juice in the control and potassium sorbate treatment groups remained unchanged basically during the storage period. The analysis of the response values of the flavor component sensors showed that the antibacterial peptide from Bacillus subtilis BBW1542 had a certain impact on the volatile flavor compounds in freshly squeezed cucumber juice. In conclusion, the preservation effect of antimicrobial peptide from B. subtilis BBW1542 was significantly better than that of the chemical preservative group (P

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cetaceans are unique ecological engineers, and their restoration may have a crucial impact on the future structure of aquatic ecosystems, which calls for more investigations into their trophic ecology. Among current techniques, stable isotope analysis (SIA) has the advantages of non-invasive sampling and long timescales. However, the full benefits of SIA in cetacean research may not be achieved due to issues like different types of tissue between sampling methods and use of chemical preservation solutions in historical specimens. To address these challenges, we conducted a study on Narrow-ridged Finless Porpoises (Neophocaena asiaeorientalis). Multiple tissues from freshwater and marine subspecies, as well as tissues preserved using different solutions such as ethanol and formalin were collected for SIA. Linear mixed effects models were used for data analysis. Our results showed that, except for blubber, kidney, and stomach, differences between other tissues were correctable. In tissues from live sampling, we found no significant difference between blood and muscle, and skin could also be used for isotope analysis after proper correction. Ethanol preservation caused significant positive changes in δ13C and δ15N values of muscle, while formalin preservation caused negative changes in δ13C and δ15N. Our findings provide valuable insight into unifying data from stranded carcasses and live sampling, as well as correcting for the effect of chemical preservation on museum specimens. Findings from this research support further application of stable isotope analysis in the conservation of endangered finless porpoises, offer a reference for other similar cetaceans, and also provide guidance for chemical preservation when freezing conditions are not available.

In order to determine the effect of VC combined with Nisin coating on postharvest Agaricus bisporus fruitum storage and preservation, a composite preservative of 0.8 g/L VC+0.4 g/L Nisin+5.4 g/L carrageenan was used to soak the fruit body of Agaricus bisporus for 30 s. The results showed that the compound preservative could effectively reduce the decay rate and weight loss rate of fruitum of Agaricus bisporus during storage, delay the browning of tissue, and maintain a higher level of hardness. At the same time, it could delay the degradation of flavonoids, endogenous VC, soluble sugar and soluble protein, and further studies showed that it could maintain strong ABTS+, DPPH free radical scavenging ability of Agaricus bisporus tissue. The compound preservative maintained the storage quality of Agaricus bisporus well, and would provide some theoretical guidance for the development of new preservative for edible fungi.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the effects of antagonistic bacterium treatment on the preservation effect and protective enzyme activity of muskmelon, this study selected Xizhoumi 25 melon as the research object, and inoculated the melon surface with Bacillus velezensis BG-2 at 25 ℃ and 4 ℃. The colonization characteristics, preservation effect, peroxidase (POD), polyphenol oxidase (PPO) and phenylalnine ammonialyase (PAL) of antagonistic bacteria on melon surface during storage were determined. Under the conditions of 25 ℃ and 4 ℃, the number of antagonistic bacteria on melon surface increased firstly and then decreased. The fresh-keeping effect, pH and soluble solid content decreased of muskmelon inoculated with antagonistic bacteria were significantly better than those of control group. POD and PAL activities increased first and then decreased, PPO activity increased first and then decreased at room temperature, and slowly increased at 4 ℃. At 25 ℃, the enzyme activity of POD, PAL and PPO in antagonistic treatment group was the highest on the 20th day, and the highest on the 10th day. Under 4 ℃, POD and PAL activity were the highest on the 20th day. The highest enzyme activity on the 40th day of PPO treatment. The enzyme activity of the antagonistic bacterium treatment was always higher than pathogen treatment. Bacillus BG-2 could stably colony on the epidermal of muskmelon at both 25 ℃ and 4 ℃, inhibited the decaed of muskmelon during storage, delayed the decreased of pH, soluble solids content, POD, PPO and PAL enzyme activities, and the combinated of BG-2 and low temperature had better effect on the above. This study provided a theoretical basis for prolonged the storage period of Xinjiang muskmelon and provided technical support for the antagonistic bacterium effect of muskmelon after harvest.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to solve the problem that broccoli could not be precooled in time, 1 μL/L 1-methylcyclopropene (1-MCP) was used to treat broccoli at 20±2 ℃ for 6 h. The effects of 1-MCP on the preservation of broccoli were studied by measuring the basic physiological and biochemical indexes and related antioxidant enzyme activities. The results showed that 1-MCP treatment could significantly improve the sensory quality of broccoli during one day storage, inhibit the respiratory intensity, maintain a higher total glucosinolates content, and improve the activities of POD, APX and SOD. 1-MCP treatment and precooling and cold storage treatment stimulated H2O2 production and inhibited CAT activity. The results of principal component analysis showed that color difference a*, respiratory intensity, hydrogen peroxide content, glucosinolates content and CAT activity were the key indexes in broccoli preservation. This study showed that 1-MCP treatment could achieve good preservation effect immediately after the broccoli was harvested, which could play a substitute role when it could not be precooled in time. It would provide a theoretical basis for the cold chain transportation and industrialization of broccoli.

In this study, using mint and clove as raw materials for extraction of effective substances, single factor and response surface methods were used to determine the best ratio of preservative. The results showed that when the content of mint, clove, chitosan were 2%, 3% and 1.5%, the antifungal activity against Cytospora sp. was 95.03%. During the storage of fresh-cut apples for 2~10 days, the optimal treatment group had the best preservative effect, which could delay decay rate of apples, inhibit the increase of weight loss rate, delay the degradation of ascorbic acid, reducing sugar, titratable acid and soluble solids, inhibit the growth of microbial colonies, and can better maintain the sensory quality of fresh-cut apples. The research results provided a certain reference value for the application of mint, clove and chitosan in the preservation of fresh-cut fruits.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized by a free radical-regulated grafting approach. The conjugates were further developed into films by casting, and their characteristics and preservative effects on fresh-cut jackfruit were evaluated. Compared to the CS film, the PA-g-CS film showed comprehensive performance improvements, including enhancements of water solubility, anti-ultraviolet capacity, antioxidation, and antibacterial activity. Moreover, compared with CS film, some appreciable and favorable changes of physical properties were observed in the PA-g-CS films, which included water vapor permeability, oxygen permeability, surface morphology, moisture content, and mechanical intensity. Furthermore, compared to CS alone, the application of PA-g-CS films to fresh-cut jackfruit exerted a beneficial effect on the quality of products, as indicated by the inhibition of weight loss, softening, and membrane damage, the maintenance of soluble solids and ascorbic acids contents, as well as a reduced bacterial count and a higher sensory score. Among these PA-g-CS films, the best preservation effect was achieved with the highest degree of grafting (PA-g-CS III). The results suggested that the PA-g-CS film has the potential to be explored as a new type of packaging material for the preservation of fresh-cut fruits and vegetables. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this study was to evaluate the preservation effects of konjac glucomannan (KGM)/oregano essential oil (OEO) Pickering emulsion-based pads (K/OPE pads) on large yellow croaker (Pseudosciaena crocea) fillets stored at 4 °C. The K/OPE pads were fabricated using a freeze-drying technique. The homogeneous distribution of the OEO Pickering emulsions in the KGM matrix was observed using scanning electron microscopy. Fourier transform infrared spectroscopy confirmed that the OEO emulsions were encapsulated in the KGM and there was hydrogen bonding interaction between them. Compared with the KGM pads, the K/OPE pad groups demonstrated enhanced antioxidant and antimicrobial properties. When the content of OPE was increased from 20 % to 40 %, the antioxidant performance of the K/OPE pads increased from 48.09 % ± 0.03 % to 86.65 % ± 0.02 % and the inhibition range of Escherichia coli and Staphylococcus aureus increased to 13.84 ± 0.81 and 16.87 ± 1.53 mm, respectively. At the same time, K/OPE pads were more effective in inhibiting the formation of total volatile alkaline nitrogen and the production of thiobarbituric acid-reactive substances, thereby helping in reducing water loss and maintaining the muscle tissue structure of fish fillets for a longer storage time. Consequently, these K/OPE 40 pads extended the shelf life of the fish fillets by an additional 4 days and delayed spoilage during refrigerated storage. The findings suggest that the K/OPE pads can effectively safeguard the quality of refrigerated large yellow croaker fillets, presenting their potential as an active packaging material in the fish preservation industry. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized by a free radical-regulated grafting approach. The conjugates were further developed into films by casting, and their characteristics and preservative effects on fresh-cut jackfruit were evaluated. Compared to the CS film, the PA-g-CS film showed comprehensive performance improvements, including enhancements of water solubility, anti-ultraviolet capacity, antioxidation, and antibacterial activity. Moreover, compared with CS film, some appreciable and favorable changes of physical properties were observed in the PA-g-CS films, which included water vapor permeability, oxygen permeability, surface morphology, moisture content, and mechanical intensity. Furthermore, compared to CS alone, the application of PA-g-CS films to fresh-cut jackfruit exerted a beneficial effect on the quality of products, as indicated by the inhibition of weight loss, softening, and membrane damage, the maintenance of soluble solids and ascorbic acids contents, as well as a reduced bacterial count and a higher sensory score. Among these PA-g-CS films, the best preservation effect was achieved with the highest degree of grafting (PA-g-CS III). The results suggested that the PA-g-CS film has the potential to be explored as a new type of packaging material for the preservation of fresh-cut fruits and vegetables.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective The high prevalence of cigarette smoking in schizophrenia (SZ) is generally explained by the self-medication theory. However, its neurobiological mechanism remains unclear. The impaired dynamic of influences among unifying neuropsychiatric triple networks in SZ, including the central executive network (CEN), the default mode network (DMN), and the salience network (SN), might explain the nature of their syndromes, whereas smoking could regulate the dynamics within networks. Therefore, this study examined whether cigarette smoking could elicit a distinct improvement in the dynamics of triple networks in SZ and associated with the alleviation of symptoms. Methods Four groups were recruited, namely, SZ smoking (n = 22)/nonsmoking (n = 25), and healthy controls smoking (n = 22)/nonsmoking (n = 21). All participants underwent a resting-state functional magnetic resonance imaging (fMRI). The dynamics among unifying neuropsychiatric triple networks were measured using Granger causality analysis on the resting-sate fMRI signal. Interaction effects between SZ and smoking on dynamics were detected using 2-way analysis of covariance, correcting for sex, age, and education level. Results Whereas smoking reduced SN→DMN dynamic in healthy controls, it preserved the dynamic in SZ, thus suggesting a preservation effect. Moreover, smoking additionally increased DMN→CEN dynamic in SZ. Conclusions This finding from neural pathways shed new insights into the prevailing self-medication hypothesis in SZ. More broadly, this study elaborates on the neurobiological dynamics that may assist in the treatment of the symptomatology of SZ. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract The aim of this study was to evaluate the preservation effect of chitosan (CS) and lysozyme (Lys) coating on the quality of large yellow croaker (Larimichthys crocea) via physicochemical analyses, microbiological and sensorial assessments during refrigerated storage. Results showed that CS films incorporated with 0.6 mg·mL−1 of lysozyme exhibited the strongest inhibition effect against S. aureus , whose inhibition zone was 16.10 ± 0.71 mm. The utilization of CS singly, or CS-lysozyme (Lys) coating significantly reduced lipid oxidation (thiobarbituric acid value, TBA) and improved the sensorial scores of fishes. Control and treated groups exceeded the maximum permissible level (30 mg N/100 g) of total volatile basic nitrogen (TVB-N) in fishery products on days 6 (control) and 9 (CS or CS-Lys treated), respectively. Fish samples reached the value of 7.0 Log CFU/g (Total Viable Count, TVC) on days 15 (control), whereas both CS and CS-Lys treated flesh samples never exceed this limit value during the refrigerated storage. Results of our study indicate CS-Lys have high efficiency in inhibiting microorganism growth and lipid oxidation and in maintaining sensorial quality, which is a promising method to maintain the quality and extend the shelf life of refrigerated fishes. Highlights • CS-Lys film was prepared and characterized. • CS-Lys film showed the improved efficiency against four bacteria compared to CS film. • CS or CS-Lys film could improve the quality of fish muscle. [ABSTRACT FROM AUTHOR]

To explore a safe, environmentally friendly, and efficient preservation technology for blueberry ( Semen trigonellae ), “Bluecrop” blueberry fruits were treated with different irradiation doses. During cold storage at 0 ± 5 °C, the decay rate, fruit firmness, and indices relating to respiration and reactive-oxygen metabolism were detected regularly. Results showed that irradiation treatment with 1.0 kGy to 2.5 kGy doses was able to inhibit the respiration intensity, ethylene production, and the improvement of lipoxygenase (LOX) activity, thus reducing the increase of malondialdehyde (MDA) content and the permeability of cell membranes. In addition, irradiation treatment can improve the activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) to eliminate, on a continual basis, the constantly generated superoxide anions (O 2 − ) and hydrogen peroxide (H 2 O 2 ), keeping them at a low level: ultimately, this effectively guaranteed the storage quality and postponed the senescence process in the blueberry fruits. Meanwhile, those irradiated at 2.5 kGy presented optimal preservation effects as the respiration was inhibited to the utmost extent and the anti-oxidisation effect was enhanced. The results prove that the 60 Co γ-irradiation treatment at proper doses is an effective method of storing post-harvest blueberry fruits at low temperatures. [ABSTRACT FROM AUTHOR]

Xinyu tangerine is a citrus fruit that has enjoyed great popularity in China for its fewer dregs and abundant nutrients. However, it is considered an easily perishable fruit that is vulnerable to various pathogenic fungal infections, especially by Penicillium italicum, which reduces its storage life and commercial value. Normally, to reduce the losses caused by fungal deterioration of harvested fruit, polysaccharide-based edible coating, containing natural antimicrobial agents (e.g., plant extracts), have been applied. In current study, we evaluated the effects of Ficus hirta Vahl. fruits extract (FFE)⁻incorporated chitosan (CS) edible coating on Xinyu tangerines during cold storage at 5 °C. The results showed FFE has efficacy as an antifungal against P. italicum in a dose-dependent manner in vivo, with an EC50 value of 12.543 mg·mL−1. It was found that the edible coating of FFE⁻CS exhibited a higher reduction of total soluble solid (TSS), titrable acid (TA), and ascorbic acid (AsA) content by reducing the fruit decay rate, weight loss, respiration rate, and malondialdehyde (MDA) content during cold storage at 5 °C. Moreover, the activities of protective enzyme such as superoxide dismutase (SOD), peroxidase (POD), and phenylalanine ammonia-lyase (PAL), which have been linked with reactive oxygen species (ROS) and the phenylpropanoid pathway, were higher in the FFE⁻CS-coated fruits. On the basis of these study results, the FFE⁻CS edible coating could reduce postharvest loss and enhance the storability of Xinyu tangerines due to the in vivo antifungal activity of FFE.