Journal of Future Foods最新文献_第7页

Bioactive compounds and nutritional composition of butternut pumpkins (Cucurbita moschata) cultivated in Saudi Arabia 沙特阿拉伯栽培冬南瓜（Cucurbita moschata）的生物活性化合物和营养成分

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-05-06 DOI: 10.1016/j.jfutfo.2024.08.015

Nashi K. Alqahtani

This study analyzed the bioactive compound content and nutritional composition of Hassawi Popper (Cucurbita moschata), a local landrace of pumpkin cultivated in Saudi Arabia, and compared it with other pumpkin cultivars from different regions imported to Saudi Arabia. The chemical composition, pH, color parameters, amino acid profile, mineral composition, carotenoid profile, vitamin content, phenolic acid and flavonoid content, and antioxidant activity of Hassawi Popper and two other pumpkin varieties (Cucurbita maxima and Cucurbita pepo) were determined using various analytical methods. The results showed that Hassawi Popper had higher levels of protein, ash, total dietary fiber, calcium, magnesium, phosphorus, manganese, iron, zinc, copper, lysine, isoleucine, phenylalanine, aspartic acid, serine, glutamic acid, glycine, alanine, proline, cysteine, beta-carotene, alpha-carotene, vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B9, total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), and antioxidant activity than the other two varieties. These findings suggest that Hassawi Popper is a valuable source of bioactive compounds and nutrients that can provide health benefits for consumers. The study also provides useful information for further research on the genetic diversity and phytochemical properties of Cucurbita moschata cultivars from different regions.

本研究分析了沙特阿拉伯本土南瓜品种Hassawi Popper （Cucurbita moschata）的生物活性化合物含量和营养成分，并与沙特阿拉伯进口的其他不同地区南瓜品种进行了比较。采用不同的分析方法测定了Hassawi Popper和另外两个南瓜品种（Cucurbita maxima和Cucurbita pepo）的化学成分、pH值、颜色参数、氨基酸谱、矿物成分、类胡萝卜素谱、维生素含量、酚酸和类黄酮含量以及抗氧化活性。结果表明，哈萨维波具有较高的蛋白质、灰分、总膳食纤维、钙、镁、磷、锰、铁、锌、铜、赖氨酸、异亮氨酸、苯丙氨酸、天冬氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、脯氨酸、半胱氨酸、β -胡萝卜素、α -胡萝卜素、维生素C、维生素B1、维生素B2、维生素B3、维生素B5、维生素B6、维生素B9、总酚含量（TPC）、总黄酮含量（TFC）、缩合单宁含量（CTC）、和抗氧化活性比其他两个品种。这些发现表明，哈萨维波普是生物活性化合物和营养素的宝贵来源，可以为消费者提供健康益处。该研究为进一步研究不同地区番瓜品种的遗传多样性和植物化学特性提供了有益的信息。

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引用次数: 0

Effect of green coffee beans fermentation with and without ohmic heating: Physicochemical and sensory properties 有无欧姆加热对绿咖啡豆发酵的影响：物理化学和感官特性

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-05-05 DOI: 10.1016/j.jfutfo.2024.06.001

Diang Sagita , Jaka Rukmana , Dinari Utami , Raden Cecep Erwan Andriansyah , Riyanti Ekafitri , Dita Kristanti , Rima Kumalasari , Woro Setiaboma , Lista Eka Yulianti , Devry Pramesti Putri , Dadang Dayat Hidayat

Fermentation of green coffee beans is a promising method for enhancing coffee quality. However, to maintain the consistency of the coffee produced, a controlled and consistent process is required using a fermenter (fermentation vessel). This study aimed to evaluate the effect of ohmic heating (OH) and fermentation duration on the properties of coffee beans (Robusta variety). Experiments were performed by combining two factors: fermentation type (with and without OH) and fermentation duration (6, 12, and 18 h). The results showed that the fermentation time significantly affected the pH value of the fermented liquid, total acidity of the coffee, coffee bean colour, and caffeine content. OH-assisted fermentation reduced the caffeine content and increased the total acidity of Robusta coffee, with the 18-hour treatment yielding the lowest caffeine content. Additionally, a sensory analysis using the Specialty Coffee Association of America method revealed that coffee produced using OH-assisted fermentation for 18 h resulted in a higher score of 82.75, classified as a specialty grade. This study suggests that OH-assisted fermentation could improve sensory quality and reduce caffeine content in Robusta green coffee beans, making it suitable for people who are sensitive to caffeine.

生咖啡豆发酵是一种很有前途的提高咖啡品质的方法。然而，为了保持咖啡的稠度，需要使用发酵器（发酵容器）控制和一致的过程。本研究旨在评价欧姆加热（OH）和发酵时间对罗布斯塔（Robusta）品种咖啡豆特性的影响。实验将发酵类型（含和不含OH）和发酵时间（6、12和18 h）两个因素结合起来进行。结果表明，发酵时间对发酵液的pH值、咖啡的总酸度、咖啡豆颜色和咖啡因含量有显著影响。oh辅助发酵降低了咖啡因含量，增加了罗布斯塔咖啡的总酸度，18小时的处理产生的咖啡因含量最低。此外，使用美国精品咖啡协会方法进行的感官分析显示，使用oh辅助发酵18小时生产的咖啡获得了82.75分的高分，被归类为精品级。这项研究表明，oh辅助发酵可以提高罗布斯塔绿咖啡豆的感官质量，降低咖啡因含量，使其适合对咖啡因敏感的人。

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引用次数: 0

Lycium barbarum polysaccharide regulates serum metabolites in type 2 diabetic patients with the metabolomics-based approach of GC-TOF-MS 基于GC-TOF-MS代谢组学方法的枸杞多糖调节2型糖尿病患者血清代谢物

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-05-03 DOI: 10.1016/j.jfutfo.2024.12.001

Zixuan Zhu , Jing Sui , Huizhen Cai , Beijia Zhou , Bihuan Hu , Ying Wang , Daochen Gong , Shaokang Wang , Ligang Yang , Wang Liao , Guiju Sun , Hui Xia

Lycium barbarum polysaccharide (LBP) has displayed beneficial effects against type 2 diabetes (T2D), such as reducing blood glucose and lipids. We utilized a metabolomics method to explore the effects of LBP on the regulation of diabetes. Twenty T2D patients were included and provided with LBP (300 mg/d) for 3 months. LBP reduced the fasting blood glucose levels of participants after 3 months (P = 0.057) and significantly improved serum insulin-like growth factor binding protein (IGFBP) levels. In addition, LBP significantly regulated 24 serum metabolites, and the following KEGG pathway analysis indicated that LBP primarily affected glutamine and glutamate metabolism. Overall, LBP consumption influenced serum metabolites and displayed hypoglycemic effects by regulating the metabolic pathway modulating glutamine and glutamate.

枸杞多糖（LBP）已显示出对2型糖尿病（T2D）的有益作用，如降低血糖和血脂。我们利用代谢组学方法来探讨LBP对糖尿病的调节作用。纳入20例T2D患者，给予LBP （300 mg/d）治疗3个月。LBP在3个月后降低了参与者的空腹血糖水平（P = 0.057），并显著提高了血清胰岛素样生长因子结合蛋白（IGFBP）水平。此外，LBP显著调节24种血清代谢物，随后的KEGG通路分析表明，LBP主要影响谷氨酰胺和谷氨酸代谢。总之，LBP消耗影响血清代谢物，并通过调节谷氨酰胺和谷氨酸的代谢途径发挥降糖作用。

引用次数: 0

Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts 不同烹调方法对花生芽营养成分和食性的影响比较分析

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.03.001

Miao Yu , Haolin Qu , Liangchen Zhang , Mengxi Xie , Taiyuan Shi

This study investigated the effects of different cooking methods on the nutritional composition and eating quality of peanut sprouts (PS). Five cooking methods including boiling, steaming, microwave heating, roasting, and deep-frying were tested. Microwave heating resulted in the highest retention of crude protein (98.0%) and carbohydrate content (92.9%), while fatty acid content did not significantly differ from levels detected in untreated PS. Compared to uncooked sprouts, cooked PS exhibited increased levels of ash, fat, protein, carbohydrate, fiber, and fatty acid with a decreased moisture content. Steamed PS retained better structural integrity with higher viscosity. Microwaved and roasted PS received higher sensory scores and similar textural properties. Regarding color, microwaved and roasted PS received the highest brightness value (L*), with moderate redness (a*) and yellowness (b*) values. The sensory evaluation results aligned with the textural and color data, suggesting that microwaved PS would be generally accepted by the public.

研究了不同烹调方法对花生芽营养成分和食性的影响。试验了煮、蒸、微波加热、烤、油炸五种烹饪方法。微波加热后豆芽的粗蛋白质和碳水化合物含量最高（98.0%），而脂肪酸含量与未煮豆芽相比差异不显著。与未煮豆芽相比，煮豆芽的灰分、脂肪、蛋白质、碳水化合物、纤维和脂肪酸含量增加，而水分含量降低。蒸制后的PS粘度较高，结构完整性较好。微波和烘烤的PS具有更高的感官得分和相似的质地特性。在颜色方面，微波和烘烤的PS亮度值最高（L*），红度（a*）和黄度（b*）适中。感官评价结果与纹理和颜色数据一致，表明微波PS将被公众普遍接受。

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引用次数: 0

Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress 盐胁迫下萌发大麦幼苗酚类化合物组成及抗氧化性能的研究

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.005

Mian Wang , Ye Yuan , Weijie Lan , Yahui Zhu , Pei Wang , Runqiang Yang , Chong Xie

Barley is gaining popularity worldwide due to its health-promoting properties and germination can effectively enhance its function through enrichment of some phytochemicals, such as phenolic compounds. To better explore the potential of barley seedling as a functional food ingredient, in the present study, the profile and in vitro antioxidant properties of phenolic compound extract from barley germinated under NaCl stress were investigated. A total of 37 kinds of phenolic compounds were identified in phenolic compound extract by a liquid chromatography-tandem mass spectrometry system. Meanwhile, phenolic compound extracts at a concentration of 30 μg/mL significantly improved the viability of H₂O₂-treated HepG2 cells and maintained the cell membrane stability. These effects can be attributed to the reduction of intracellular reactive oxygen species level and enhancement of the expression and activity of some key antioxidant enzymes. Notably, addition of phenolic compound extracts up-regulated the nuclear factor erythroid 2-related factor 2 antioxidant responsive element signaling pathway, thereby leading to the increase of activities of glutathione peroxidase, superoxide dismutase, catalase and heme oxygenase-1 by 27.21%, 24.61%, 61.71% and 50.43%, respectively. In conclusion, the present study can provide a novel perspective on understanding the molecular mechanism responsible for antioxidant capacity of barley seedling.

大麦因其具有促进健康的特性而越来越受到人们的欢迎，而发芽可以通过丰富一些植物化学物质，如酚类化合物，有效地增强其功能。为了更好地挖掘大麦幼苗作为功能性食品原料的潜力，本研究对NaCl胁迫下萌发的大麦酚类化合物提取物进行了体外抗氧化特性研究。采用液相色谱-串联质谱联用技术，从酚类化合物提取物中鉴定出37种酚类化合物。同时，30 μg/mL的酚类化合物提取物可显著提高h2o2处理的HepG2细胞的活力，维持细胞膜的稳定性。这些作用可能与降低细胞内活性氧水平和增强一些关键抗氧化酶的表达和活性有关。值得注意的是，添加酚类化合物提取物上调核因子红系2相关因子2抗氧化应答元件信号通路，使谷胱甘肽过氧化物酶、超氧化物歧化酶、过氧化氢酶和血红素加氧酶-1活性分别提高27.21%、24.61%、61.71%和50.43%。综上所述，本研究为了解大麦幼苗抗氧化能力的分子机制提供了新的视角。

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引用次数: 0

Integrated UHPLC-Q-Exactive-MS/MS metabolomics and network pharmacology to explore the potential mechanism of obesity prevention in Pleurotus eryngii treated with different cooking procedures uhplc - q - exative -MS/MS代谢组学与网络药理学相结合，探讨不同炮制方法对杏鲍菇预防肥胖的潜在机制

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.08.012

RuiXue Yu , Hejiang Zhou , Miao Xiong , JunQuan Chen , ShuangPing Wang , Wen Xu , Yang Tian , LingYan Su

Most of the Pleurotus eryngii (PE) are consumed after cooking. The aim of this study was to investigate the metabolites and flavour changes of PE under four cooking methods, namely, air frying, boiling, frying and steaming, by using metabolomics techniques, and to screen the components for network prediction of components that have the potential to prevent obesity, and to explore the underlying mechanisms. We used the UHPLC-Q-Exactive-MS/MS metabolomics method to identify and screen 35 metabolites as the major chemical components of PE, including lipids and lipid-like molecules, organic acids and derivatives, nucleosides, nucleotides, analogues, and other small molecules. In addition, a network pharmacology approach was used to identify targets such as STAT3, CASP3, and JUN were identified as playing important roles in the network. The results were validated by molecular docking. This study provides a basis for the optimization of cooking methods for PE and offers new insights for future research.

杏鲍菇（Pleurotus eyngii， PE）大部分是在烹饪后食用的。本研究旨在利用代谢组学技术，研究PE在空气煎炸、水煮、煎炸和蒸煮四种烹饪方法下的代谢物和风味变化，筛选具有预防肥胖潜力成分的网络预测成分，并探讨其潜在机制。我们使用UHPLC-Q-Exactive-MS/MS代谢组学方法鉴定并筛选了35种代谢物作为PE的主要化学成分，包括脂质和类脂分子、有机酸及其衍生物、核苷、核苷酸、类似物和其他小分子。此外，使用网络药理学方法确定STAT3、CASP3和JUN等靶点在网络中发挥重要作用。结果通过分子对接得到了验证。本研究为PE烹饪方法的优化提供了依据，并为今后的研究提供了新的见解。

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引用次数: 0

Synergistic effect on nonalcoholic fatty liver disease by aptamer functionalized liposome loading allicin 装载大蒜素的适体功能化脂质体对非酒精性脂肪肝的协同作用

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.003

Jingjing Li , Kunlun Huang , Yuhan Song , Yanan Wang , Jun Li , Xiaoyun He

Nonalcoholic fatty liver disease (NAFLD) is a global public health problem with no clinically specific drug. Therefore, it is critical to develop safe and effective drugs with minimal side effects for the treatment of NAFLD. In this study, we constructed aptamer-functionalized liposome, namely LAA (liposome-allicin-aptamer), targeted to NAFLD cell to effectively deliver allicin to improve NAFLD. Our in vitro results showed that allicin loaded in liposome reduced oleic acid-induced intracellular lipid droplet accumulation and triglyceride synthesis in HepG2 cells. In vivo, it also significantly reduced lipid accumulation and improved liver injury in high fat diet induced obesity (DIO) mice. In addition, allicin was found to reduce the expression of genes involved in lipid synthesis, include acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), stearoyl-CoA desaturase 1 (SCD-1), sterol regulatory element binding protein 1-C (SREBP1-C), and peroxisome proliferator-activated receptor-γ (PPARγ) in vitro and in vivo. Markedly, the LAA showed superior performance in improving NAFLD compared with free allicin, that provide a new strategy for the delivery of allicin.

非酒精性脂肪性肝病（NAFLD）是一个全球性的公共卫生问题，目前尚无临床特异性药物。因此，开发安全有效、副作用最小的药物治疗NAFLD至关重要。本研究构建适配体功能化脂质体LAA （liposome-allicin-aptamer）靶向NAFLD细胞，有效递送大蒜素改善NAFLD。我们的体外实验结果表明，负载在脂质体中的大蒜素减少了油酸诱导的HepG2细胞内脂滴积累和甘油三酯合成。在体内，它还能显著减少高脂饮食诱导肥胖（DIO）小鼠的脂质积累，改善肝损伤。此外，在体外和体内均发现大蒜素可降低脂质合成相关基因的表达，包括乙酰辅酶a羧化酶（ACC）、脂肪酸合成酶（FAS）、硬脂酰辅酶a去饱和酶1 （SCD-1）、固醇调节元件结合蛋白1- c （SREBP1-C）和过氧化物酶体增殖物激活受体-γ (PPARγ)。与游离大蒜素相比，LAA在改善NAFLD方面表现出明显的优势，为大蒜素的给药提供了新的策略。

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引用次数: 0

Development of eugenol nanoemulsion loaded shellac-based formulations for extending postharvest shelf-life of Kaji lemon (Citrus jambhiri) 丁香酚纳米乳液负载虫胶基延长卡吉柠檬采后保质期配方的研制

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.006

L. Susmita Devi , Bhaswati Das , Avik Mukherjee , Vimal Katiyar , Santosh Kumar

Kaji lemon (Citrus jambhiri) is a variety of lemon known for its high concentration of ascorbic acid, natural compounds, and cholesterol-lowering effects. However, a lack of appropriate postharvest storage can negatively affect lemon fruits’ shelf life and marketability, causing significant quality loss. Shellac wax is well-known for its film-forming, water-resistant, and gas- and moisture-barrier properties, which can be used as a coating material. In this research, shellac wax-based coating formulations were prepared by incorporating Aloe vera (AV) gel and eugenol as antioxidant and antibacterial agents to preserve the postharvest qualities of Kaji lemons during postharvest storage. The effectiveness of the coated fruits was determined by assessing various physicochemical quality parameters, including weight loss, total soluble solids, firmness, pH, acidity, and decay index, periodically at 5-day intervals during ambient storage. The obtained results revealed that the fruits treated with shellac wax containing eugenol nanoemulsion (ENE) and AV exhibited promising outcomes and prolonged shelf life of the fruits for 21 days with minimal weight loss, maintained firmness, and exhibited the least decay during ambient storage conditions. Moreover, the incorporation of eugenol oil nanoemulsion and AV gel into the coatings improved their physicochemical and functional characteristics, including enhanced antimicrobial activities against foodborne bacterial pathogens (Escherichia coli and Bacillus subtilis).

Kaji柠檬（Citrus jambhiri）是一种柠檬，以其高浓度的抗坏血酸、天然化合物和降低胆固醇的作用而闻名。然而，缺乏适当的采后储存会对柠檬水果的保质期和适销性产生负面影响，造成重大的质量损失。紫胶蜡以其成膜、防水、防气防潮等特性而闻名，可用作涂料。本研究以芦荟凝胶和丁香酚为抗氧化剂和抗菌剂，制备了紫胶蜡基涂层配方，以保持卡吉柠檬采后贮藏的品质。包衣果实的有效性是通过评估各种理化品质参数来确定的，包括失重、总可溶性固形物、硬度、pH值、酸度和腐烂指数，在环境储存期间每隔5天定期评估一次。结果表明，用含有丁香酚纳米乳液（ENE）和AV的紫胶蜡处理的果实具有良好的效果，在环境储存条件下，果实的保质期延长了21天，重量损失最小，硬度保持不变，腐烂率最低。此外，丁香酚油纳米乳和AV凝胶的掺入改善了涂层的物理化学和功能特性，包括增强了对食源性细菌病原体（大肠杆菌和枯草芽孢杆菌）的抗菌活性。

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引用次数: 0

Multi-omics association analysis reveals the pathogenesis of Parkinson's disease and the treatment mechanisms of a medicinal and food plant: Cistanches Herba 多组学关联分析揭示了一种药用和食用植物肉苁茸的帕金森病发病机制和治疗机制

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.08.014

Guoxue Zhu , Wang Wang , Yuwen Wang , Wei Li , Shilin Yi , Kai Wang , Lu Fan , Xinyu Lu , Juanjuan Tang , Ruini Chen

Parkinson's disease (PD) is a progressive neurodegenerative disorder affecting movement, with no treatments currently available to halt or slow its progression. Therefore, the development of new anti-PD drugs is urgently needed. As a kind of medicine and food homologous plant, Cistanches Herba has a promising future for the treatment of PD. In this study, a 1-methyl-4-phenyl-1,2,3,6-tetrahydropy ridine (MPTP)-induced PD mouse model was used to detect Cistanches Herba's anti-PD effects via histopathology and molecular biology. Simultaneously, the effect of Cistanches Herba on the "gut microbiota-barrier axis" was assessed through gut microbiota and intestinal barrier function in mice. Finally, transcriptomics analysis was conducted to further verify the results. As a result, 37 differential metabolites and 16 microbial genera were screened and tentatively identified. Thirty-two metabolites and sixteen microbial genera were simultaneously altered with opposing trends in variation after MPTP and Cistanches Herba treatments. We built a framework for predicting targets and hostmicrobe interaction mechanisms, as well as identifying alternative treatment for PD, which should be validated further for clinical application. In conclusion, Cistanches Herba exerts a protective effect against the development of PD by manipulating the structural feature of intestinal flora to influence the host metabolites.

帕金森病（PD）是一种影响运动的进行性神经退行性疾病，目前尚无治疗方法可以阻止或减缓其进展。因此，迫切需要开发新的抗pd药物。肉苁蓉作为一种药食同源植物，在帕金森病的治疗中具有广阔的应用前景。本研究采用1-甲基-4-苯基-1,2,3,6-四氢吡啶（MPTP）诱导PD小鼠模型，通过组织病理学和分子生物学方法检测肉苁苓的抗PD作用。同时，通过小鼠肠道菌群和肠道屏障功能评估肉苁蓉对“肠道菌群-屏障轴”的影响。最后进行转录组学分析进一步验证结果。结果，筛选并初步鉴定了37种差异代谢物和16种微生物属。经MPTP和肉苁蓉处理后，32种代谢物和16种微生物属同时发生变化，且变化趋势相反。我们建立了一个预测靶点和宿主微生物相互作用机制的框架，并确定了PD的替代治疗方法，该框架有待于进一步验证以用于临床应用。综上所述，肉苁蓉通过调控肠道菌群结构特征，影响宿主代谢产物，对帕金森病的发生具有保护作用。

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引用次数: 0

Recent advances in the sustained-release technology for improving the antifungal potential of essential oil in food preservation 提高食品保鲜中精油抗真菌潜力的缓释技术研究进展

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-04-21 DOI: 10.1016/j.jfutfo.2024.04.001

Jiayu Xu , Ziyi Han , Jian Wang , Yan Wang

As a green and safe natural anti-mildew agent, plant essential oils (EOs) can effectively reduce the losses of agricultural products caused by toxigenic fungi contamination. However, EOs generally have the disadvantages of volatility, easy oxidation, and strong influence of pungent odors. The new sustained-release technology, such as encapsulation, nanoemulsion, Pickering emulsion, electrostatic spinning and gelation, helps to enhance the sustained release and retention of EOs in active packaging, to improve the biocompatibility and antifungal effect of EOs in food system. In this review, we summarized the encapsulation of EOs by 5 sustained-release technologies and their application in improving the antifungal potential and reducing mycotoxin contamination in food preservation.

植物精油是一种绿色、安全的天然防霉剂，可有效减少产毒真菌污染对农产品造成的损失。然而，EOs通常具有挥发性，易氧化，刺激性气味影响强的缺点。胶囊化、纳米乳、皮克林乳、静电纺丝和凝胶等新型缓释技术有助于增强活性包装中EOs的缓释和滞留性，提高EOs在食品体系中的生物相容性和抗真菌效果。本文综述了5种缓释技术对果胶的包封及其在提高果胶抗真菌能力和减少食品中霉菌毒素污染方面的应用。

引用次数: 0