S. Rahman, Islam Sharmeen, Junyu Pan, Dewei Kong, Qian Xi, Qijing Du, Yongxin Yang, Jun Wang, D. Oh, R. Han
The practice of utilizing various categories of ingredients for marination has been prevalent in both home cooking and the meat industry for an extended period. Meat and meat products treated with various marination ingredients either alone or in combination with multiple marination processes can enhance color, flavor, and tenderness, while also improving their shelf life by reducing the growth of pathogenic microorganisms and lipid oxidation. This narrative review aims to examine all recent scientific literature on various meat and meat products subjected to marination. Through Google Scholar, PubMed and Web of Science, the review summarizes all recent marinated and marination research articles, including types of marination ingredients, marination method, marinade mechanism, effect on sensory and nutritional quality, safety, shelf life, and health implications, resulting in a comprehensive overview of all information under marinades and marination for all scientists and food sectors concerned. The highlighted information will indicate future directions for the development of marination ingredients in the meat industry.
在很长一段时间内，在家庭烹饪和肉类工业中，使用各种成分进行腌制的做法都很普遍。用各种腌制成分单独或结合多种腌制工艺处理的肉类和肉制品可以增强颜色，风味和嫩度，同时还可以通过减少致病微生物的生长和脂质氧化来延长其保质期。这个叙述审查的目的是检查所有最近的科学文献对各种肉类和肉制品受到腌制。通过谷歌Scholar、PubMed和Web of Science，综述了最近所有腌制和腌制的研究文章，包括腌制成分的类型、腌制方法、腌制机制、对感官和营养质量的影响、安全性、保质期和健康影响，为所有科学家和食品部门提供了有关腌制和腌制的所有信息的全面概述。突出显示的信息将为肉类行业的腌制配料指明未来的发展方向。
{"title":"Marination ingredients on meat quality and safety – a review","authors":"S. Rahman, Islam Sharmeen, Junyu Pan, Dewei Kong, Qian Xi, Qijing Du, Yongxin Yang, Jun Wang, D. Oh, R. Han","doi":"10.1093/fqsafe/fyad027","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad027","url":null,"abstract":"\u0000 The practice of utilizing various categories of ingredients for marination has been prevalent in both home cooking and the meat industry for an extended period. Meat and meat products treated with various marination ingredients either alone or in combination with multiple marination processes can enhance color, flavor, and tenderness, while also improving their shelf life by reducing the growth of pathogenic microorganisms and lipid oxidation. This narrative review aims to examine all recent scientific literature on various meat and meat products subjected to marination. Through Google Scholar, PubMed and Web of Science, the review summarizes all recent marinated and marination research articles, including types of marination ingredients, marination method, marinade mechanism, effect on sensory and nutritional quality, safety, shelf life, and health implications, resulting in a comprehensive overview of all information under marinades and marination for all scientists and food sectors concerned. The highlighted information will indicate future directions for the development of marination ingredients in the meat industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42538686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yao Xie, Huijie Yu, Xin Zhao, Chuhan Bian, Hao Cheng, J. Mei, Jing Xie
The aim of the research was to investigate the effect of different concentrations of Melissa officinalis L. essential oil (MOEO) nanoemulsions on myofibrillar protein (MP) and lipid oxidation in sea bass (Lateolabrax japonicus) during refrigeration at 4 ℃. The results of thiobarbituric acid reactive substances and mitochondrial membrane potential showed that carboxymethyl chitosan/locust bean gum active coating solutions incorporating 2 % MOEO nanoemulsions (C/L-2M) was the most effective in inhibiting lipid oxidation that occurred in sea bass under attack by reactive oxygen species. Low-field nuclear magnetic resonance results showed that C/L-2M maximally slowed the conversion of bound water to free water during storage. The oxidation of lipids and MP disrupted the secondary and tertiary conformations of MP and accelerated protein aggregation and degradation. C/L-2M slowed down the oxidation of lipids and proteins by inhibiting the oxidation of reactive oxygen species. C/L-2M is a very promising preservative emulsion for the preservation of sea bass.
{"title":"The application of Melissa officinalis L. essential oil nanoemulsions protects sea bass (Lateolabrax japonicus) against myofibrillar protein and lipid oxidation during refrigeration","authors":"Yao Xie, Huijie Yu, Xin Zhao, Chuhan Bian, Hao Cheng, J. Mei, Jing Xie","doi":"10.1093/fqsafe/fyad024","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad024","url":null,"abstract":"\u0000 The aim of the research was to investigate the effect of different concentrations of Melissa officinalis L. essential oil (MOEO) nanoemulsions on myofibrillar protein (MP) and lipid oxidation in sea bass (Lateolabrax japonicus) during refrigeration at 4 ℃. The results of thiobarbituric acid reactive substances and mitochondrial membrane potential showed that carboxymethyl chitosan/locust bean gum active coating solutions incorporating 2 % MOEO nanoemulsions (C/L-2M) was the most effective in inhibiting lipid oxidation that occurred in sea bass under attack by reactive oxygen species. Low-field nuclear magnetic resonance results showed that C/L-2M maximally slowed the conversion of bound water to free water during storage. The oxidation of lipids and MP disrupted the secondary and tertiary conformations of MP and accelerated protein aggregation and degradation. C/L-2M slowed down the oxidation of lipids and proteins by inhibiting the oxidation of reactive oxygen species. C/L-2M is a very promising preservative emulsion for the preservation of sea bass.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48873744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The quality of the fruit seriously affects the economic value of the fruit. Fruit quality is related to many ripening parameters, such as soluble solid content (SSC), PH, firmness (FM), etc., and is a complex process. Traditional methods are inefficient, do not guarantee quality, and do not adapt to the current rhythm of the fruit market. In this paper, a digital 12-channel flexible Vis/NIR optical sensing system was designed and implemented for quality prediction and maturity level classification of Philippine Cavendish bananas. Our device can be compared with traditional forms of quality measurement. The experimental results show that the established predictive model with specific preprocessing and modeling algorithms can effectively determine various banana quality parameters (SSC, PH, FM, L*, a*, and b*). The RPD values of SSC and a* were greater than 3, the RPD values of L* and b* were between 2 and 2.5, and the PH and FM were between 2 and 2.5. In addition, a new banana maturity level classification method (FSC) was proposed, and the results showed that the method could effectively classify the maturity level classes (i.e., four maturity levels) with an accuracy rate of up to 97.5%. Finally, import the MLR and FSC models into the MCU to realize the near-range and long-range real-time display of data. These methods can also be applied more broadly to fruit quality detection, providing a basic framework for future research.
{"title":"Flexible Vis/NIR wireless sensing system for banana monitoring","authors":"Meng-jiao Wang, Bingbing Wang, Rui Zhang, Zihao Wu, Xinqing Xiao","doi":"10.1093/fqsafe/fyad025","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad025","url":null,"abstract":"\u0000 The quality of the fruit seriously affects the economic value of the fruit. Fruit quality is related to many ripening parameters, such as soluble solid content (SSC), PH, firmness (FM), etc., and is a complex process. Traditional methods are inefficient, do not guarantee quality, and do not adapt to the current rhythm of the fruit market. In this paper, a digital 12-channel flexible Vis/NIR optical sensing system was designed and implemented for quality prediction and maturity level classification of Philippine Cavendish bananas. Our device can be compared with traditional forms of quality measurement. The experimental results show that the established predictive model with specific preprocessing and modeling algorithms can effectively determine various banana quality parameters (SSC, PH, FM, L*, a*, and b*). The RPD values of SSC and a* were greater than 3, the RPD values of L* and b* were between 2 and 2.5, and the PH and FM were between 2 and 2.5. In addition, a new banana maturity level classification method (FSC) was proposed, and the results showed that the method could effectively classify the maturity level classes (i.e., four maturity levels) with an accuracy rate of up to 97.5%. Finally, import the MLR and FSC models into the MCU to realize the near-range and long-range real-time display of data. These methods can also be applied more broadly to fruit quality detection, providing a basic framework for future research.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45763958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, a fast rancidification detection method was developed for Huangjiu in pottery jars based on the principle of electrical conductivity changes caused by microbial contamination. The change of total acid in Huangjiu was positively correlated with the increase of electrical conductivity. This method was applied to an online monitoring system for Huangjiu storage in stainless steel tanks. When the electrical conductivity exceeds the normal fluctuation range (Mean + 3 standard deviations) of previous data, the monitoring system recognizes the microbial contamination. By optimizing the conductivity-temperature compensation coefficient and conductivity statistical method, the standard deviation of the method was reduced and the sensitivity of microbial pollution monitoring was improved. The ranges of conductivity and compensation coefficient of common types of Huangjiu were estimated. Interference in conductivity measurements due to environmental factors was minimised through the synchronous comparison of conductivity data for multiple tanks of Huangjiu. The standard deviation (SD), which indicates the fluctuation range of the system, decreased from 143 μS/cm to 2 μS/cm. The monitoring system was then applied in Huangjiu storage tanks with capacities of 60 t and 300 t. Through the comparison of conductivity data change, the abnormal signals caused by microbial contamination during the storage of Huangjiu were found in time. Meanwhile, through off-line detection of total acid of Huangjiu, the effectiveness of microbial contamination on-line detection was verified.
{"title":"Development of a Monitoring System for Huangjiu Storage based on Electrical Conductivity","authors":"Jian Hu, Shuangping Liu, Mujia Nan, Caixia Liu, Xiao Han, Jian Mao","doi":"10.1093/fqsafe/fyad026","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad026","url":null,"abstract":"\u0000 In this study, a fast rancidification detection method was developed for Huangjiu in pottery jars based on the principle of electrical conductivity changes caused by microbial contamination. The change of total acid in Huangjiu was positively correlated with the increase of electrical conductivity. This method was applied to an online monitoring system for Huangjiu storage in stainless steel tanks. When the electrical conductivity exceeds the normal fluctuation range (Mean + 3 standard deviations) of previous data, the monitoring system recognizes the microbial contamination. By optimizing the conductivity-temperature compensation coefficient and conductivity statistical method, the standard deviation of the method was reduced and the sensitivity of microbial pollution monitoring was improved. The ranges of conductivity and compensation coefficient of common types of Huangjiu were estimated. Interference in conductivity measurements due to environmental factors was minimised through the synchronous comparison of conductivity data for multiple tanks of Huangjiu. The standard deviation (SD), which indicates the fluctuation range of the system, decreased from 143 μS/cm to 2 μS/cm. The monitoring system was then applied in Huangjiu storage tanks with capacities of 60 t and 300 t. Through the comparison of conductivity data change, the abnormal signals caused by microbial contamination during the storage of Huangjiu were found in time. Meanwhile, through off-line detection of total acid of Huangjiu, the effectiveness of microbial contamination on-line detection was verified.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47582017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bacillus cereus, a spore-forming bacterium and frequent cause of food poisoning, poses a safety threat to dairy and rice industries due to its high contamination rates and ability to produce toxins like cereulide. Because of widespread presence and thermal resistance of the spores, B. cereus cannot be eliminated from the environment and may survive in processing plants. Survived spores can develop into vegetative cells, leading to a heightened risk of cereulide production in the processing environment. Both spores and vegetative cells have an ability to adhere to the surfaces of dairy plants and form biofilm, serving as the site for cereulide production and accumulation. Therefore, it is crucial for the food industry to address potential sources and pathways of B. cereus contamination and their connections to cereulide production in processing lines. In this review, the sources of contamination of B. cereus, including spores, vegetative cells, and biofilms, and analyzes their potential role in cereulide production at each stage of dairy and cooked rice processing were analyzed. In addition, the controlling methods to prevent B. cereus contamination and cereulide production in the processing lines were proposed, offering valuable insights for improving microbial risk management in the food industry.
{"title":"The Sources of Bacillus cereus Contamination and their Association with Cereulide Production in Dairy and Cooked Rice Processing Lines","authors":"Shuo Yang, Yating Wang, Fanchong Ren, Xu Wang, Wantong Zhang, X. Pei, Qingli Dong","doi":"10.1093/fqsafe/fyad023","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad023","url":null,"abstract":"\u0000 Bacillus cereus, a spore-forming bacterium and frequent cause of food poisoning, poses a safety threat to dairy and rice industries due to its high contamination rates and ability to produce toxins like cereulide. Because of widespread presence and thermal resistance of the spores, B. cereus cannot be eliminated from the environment and may survive in processing plants. Survived spores can develop into vegetative cells, leading to a heightened risk of cereulide production in the processing environment. Both spores and vegetative cells have an ability to adhere to the surfaces of dairy plants and form biofilm, serving as the site for cereulide production and accumulation. Therefore, it is crucial for the food industry to address potential sources and pathways of B. cereus contamination and their connections to cereulide production in processing lines. In this review, the sources of contamination of B. cereus, including spores, vegetative cells, and biofilms, and analyzes their potential role in cereulide production at each stage of dairy and cooked rice processing were analyzed. In addition, the controlling methods to prevent B. cereus contamination and cereulide production in the processing lines were proposed, offering valuable insights for improving microbial risk management in the food industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43585839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Chen, Xixiong Shi, Ru Zhao, Zhu Tian, Li Zhang, Qunli Yu, Cheng Chen
Pomegranate peel extract (PPE), rich in phenolic compounds, is an undervalued by-product during making pomegranate products. However, there are very few studies on the inhibitory of PPE on harmful substances during meat processing. This study was intended to investigate the influence of different contents of PPE (0.50%, 1% and 1.50%) on the generation of heterocyclic amines (HCAs) and some quality attributes in mutton meatballs. All samples with the addition of PPE (0, 0.50%, 1% and 1.50%) were fried for different time (2.5 and 5 min) at 175±5℃, and the contents of 14 HCAs, color, thiobarbituric acid reactive substances and carbonyls values of fried mutton meatballs were evaluated. The results showed that samples fried at 2.5 min had low contents of HCAs, and the contents of HCAs enhanced significantly when the frying time rose from 2.5 to 5 min (P<0.05). Contrasted to the control group, PPE could significantly inhibit the generation of total HCAs in fried mutton meatballs (P<0.05), and the total HCAs contents decreased with the increase of PPE contents. PPE significantly reduced carbonyl and TBARS values in fried mutton meatballs (P<0.05). Besides, PPE resulted in a significant increase in a* values and b* values as well as decrease in L* values of fried mutton meatballs (P<0.05). In conclusion, PPE could inhibit the formation of HCAs and improve the quality of mutton meatballs, which could be considered as a kind of nature source to inhibit HCAs in fried meat products.
{"title":"Effect of pomegranate peel extract on the reduction of heterocyclic amines and quality characteristics of mutton meatballs","authors":"J. Chen, Xixiong Shi, Ru Zhao, Zhu Tian, Li Zhang, Qunli Yu, Cheng Chen","doi":"10.1093/fqsafe/fyac073","DOIUrl":"https://doi.org/10.1093/fqsafe/fyac073","url":null,"abstract":"Pomegranate peel extract (PPE), rich in phenolic compounds, is an undervalued by-product during making pomegranate products. However, there are very few studies on the inhibitory of PPE on harmful substances during meat processing. This study was intended to investigate the influence of different contents of PPE (0.50%, 1% and 1.50%) on the generation of heterocyclic amines (HCAs) and some quality attributes in mutton meatballs. All samples with the addition of PPE (0, 0.50%, 1% and 1.50%) were fried for different time (2.5 and 5 min) at 175±5℃, and the contents of 14 HCAs, color, thiobarbituric acid reactive substances and carbonyls values of fried mutton meatballs were evaluated. The results showed that samples fried at 2.5 min had low contents of HCAs, and the contents of HCAs enhanced significantly when the frying time rose from 2.5 to 5 min (P<0.05). Contrasted to the control group, PPE could significantly inhibit the generation of total HCAs in fried mutton meatballs (P<0.05), and the total HCAs contents decreased with the increase of PPE contents. PPE significantly reduced carbonyl and TBARS values in fried mutton meatballs (P<0.05). Besides, PPE resulted in a significant increase in a* values and b* values as well as decrease in L* values of fried mutton meatballs (P<0.05). In conclusion, PPE could inhibit the formation of HCAs and improve the quality of mutton meatballs, which could be considered as a kind of nature source to inhibit HCAs in fried meat products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47733776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xiaojing Chen, Yanan Chen, Xi Chen, Lei-ming Yuan, Chengxi Jiang, Guangzao Huang, Wen Shi
A method combing one-class classifier and laser-induced breakdown spectrometry (LIBS) to quickly identify healthy Tegillarca granosa (T.granosa) in this study. The sum of ranking differences (SRD) was used to fuse multiple anomaly detection metrics to build the one-class classifier, which was only trained with healthy T.granosa. The one-class classifier can identify healthy T.granosa to exclude non-healthy T.granosa. The proposed method calculated multiple anomaly detection metrics and standardized them to obtain a fusion matrix. Based on the fusion matrix, the samples were ranked by SRD and the ones ranked lowest and below the threshold were considered to be unhealthy. Multiple anomaly detection metrics were fused by the SRD algorithm and tested on each band, and the final fusion model achieved an accuracy rate of 98.46%, a sensitivity of 100%, and a specificity of 80%. The remaining three single classification models obtained the following results: the SVDD model achieved an accuracy rate of 87.69%, a sensitivity of 90%, and a specificity of 60%; the OCSVM model achieved an accuracy rate of 80%, a sensitivity of 76.67%, and a specificity of 60%; the DD-SIMCA model achieved an accuracy rate of 95.38%, a sensitivity of 98.33%, and a specificity of 60%. The experimental results showed that the proposed method achieved better results than the traditional one-class classification methods with a single metric. Therefore, the fusion method effectively improves the performance of traditional one-class classifiers when using LIBS to quickly identify healthy substances (healthy T.granosa).
{"title":"Rapid identification of healthy Tegillarca granosa using laser-induced breakdown spectroscopy and fusion model","authors":"Xiaojing Chen, Yanan Chen, Xi Chen, Lei-ming Yuan, Chengxi Jiang, Guangzao Huang, Wen Shi","doi":"10.1093/fqsafe/fyad022","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad022","url":null,"abstract":"\u0000 \u0000 \u0000 A method combing one-class classifier and laser-induced breakdown spectrometry (LIBS) to quickly identify healthy Tegillarca granosa (T.granosa) in this study.\u0000 \u0000 \u0000 \u0000 The sum of ranking differences (SRD) was used to fuse multiple anomaly detection metrics to build the one-class classifier, which was only trained with healthy T.granosa. The one-class classifier can identify healthy T.granosa to exclude non-healthy T.granosa. The proposed method calculated multiple anomaly detection metrics and standardized them to obtain a fusion matrix. Based on the fusion matrix, the samples were ranked by SRD and the ones ranked lowest and below the threshold were considered to be unhealthy.\u0000 \u0000 \u0000 \u0000 Multiple anomaly detection metrics were fused by the SRD algorithm and tested on each band, and the final fusion model achieved an accuracy rate of 98.46%, a sensitivity of 100%, and a specificity of 80%. The remaining three single classification models obtained the following results: the SVDD model achieved an accuracy rate of 87.69%, a sensitivity of 90%, and a specificity of 60%; the OCSVM model achieved an accuracy rate of 80%, a sensitivity of 76.67%, and a specificity of 60%; the DD-SIMCA model achieved an accuracy rate of 95.38%, a sensitivity of 98.33%, and a specificity of 60%.\u0000 \u0000 \u0000 \u0000 The experimental results showed that the proposed method achieved better results than the traditional one-class classification methods with a single metric. Therefore, the fusion method effectively improves the performance of traditional one-class classifiers when using LIBS to quickly identify healthy substances (healthy T.granosa).\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42832888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cultivated strawberry (Fragaria × ananassa), a world-famous fruit, is subjected to rapid softening during ripening, resulting in a shorter shelf life and severe economic losses during storage and transportation. However, there is limited understanding of the molecular mechanism underlying differences in fruit firmness during ripening and postharvest among cultivated strawberries. Here, we explored this molecular mechanism by comparing three cultivated strawberries via firmness measurement, transcriptome analysis, quantitative real-time PCR, and correlation analysis, and revealed that FaEXP7, FaPG2, FaPLA, and Faβ-Gal4, as potential softening activators expressed before harvest to determine fruit with more softened texture and shorter shelf life, and the extremely high expression levels of FaCEL1-1 and FaCEL1-3 during ripening might be accelerators to intensify this situation. Additionally, both the enzyme activities of FaCEL and the expression pattern of FaCEL1-3 showed a significantly negative correlation with fruit firmness after harvest, suggesting that FaCEL1-3 might play a key role in promoting strawberry fruit softening not only during ripening but also postharvest. These results showed that the difference in fruit firmness and shelf life among cultivated strawberries was controlled by the temporal expression pattern of a legion of cell wall-associated genes during ripening and postharvest.
{"title":"Comparative analysis of fruit firmness and genes associated with cell wall metabolisms in three cultivated strawberries during ripening and postharvest","authors":"Yi-Bo Ren, Bai-Jun Li, Hao-Ran Jia, Xiaofang Yang, Yunfan Sun, Jia-Han Shou, G. Jiang, Yanna Shi, Kun-song Chen","doi":"10.1093/fqsafe/fyad020","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad020","url":null,"abstract":"\u0000 Cultivated strawberry (Fragaria × ananassa), a world-famous fruit, is subjected to rapid softening during ripening, resulting in a shorter shelf life and severe economic losses during storage and transportation. However, there is limited understanding of the molecular mechanism underlying differences in fruit firmness during ripening and postharvest among cultivated strawberries. Here, we explored this molecular mechanism by comparing three cultivated strawberries via firmness measurement, transcriptome analysis, quantitative real-time PCR, and correlation analysis, and revealed that FaEXP7, FaPG2, FaPLA, and Faβ-Gal4, as potential softening activators expressed before harvest to determine fruit with more softened texture and shorter shelf life, and the extremely high expression levels of FaCEL1-1 and FaCEL1-3 during ripening might be accelerators to intensify this situation. Additionally, both the enzyme activities of FaCEL and the expression pattern of FaCEL1-3 showed a significantly negative correlation with fruit firmness after harvest, suggesting that FaCEL1-3 might play a key role in promoting strawberry fruit softening not only during ripening but also postharvest. These results showed that the difference in fruit firmness and shelf life among cultivated strawberries was controlled by the temporal expression pattern of a legion of cell wall-associated genes during ripening and postharvest.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46836693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xue-Jiao Tang, Congling Huang, Jianxiang Huang, Jiale Wang, Zhiting Chen, Yan Chen, Zemiao Xiao, K. Wan
Cowpea (Vigna unguiculata L. Walp.) is an economically important crop. It is nutritious and popular with consumers. However, it has been listed as one of the agricultural products of critical concern about safety in China and cyromazine is the major risk factor. This study analyzed the dissipation and permeation kinetics of cyromazine residue in cowpea, to offer a scientific basis for the rational use of pesticide and ensuring the safety of agricultural products. Investigated the dissipation and residue level of the systemic insecticide cyromazine on cowpea under field and stored conditions. Subsequently, studied the spatial distribution of cyromazine using MSI to visualize the dynamic processes of permeation and migration in the tissues post pesticide application. The dissipation processing of cyromazine in cowpea was shown to follow the first-order kinetics and half-life was 7.76 days in the field. In cowpea, the permeation and migration rate of cyromazine was quite faster than that in the kidney beans and accumulation mainly in the pulp. It is not safe to apply cyromazine to cowpeas with reference to the application method on kidney beans. These findings present vital data for the determination of risks linked with cowpea consumption and pesticide intake.
豇豆(Vigna unguiculata L. Walp.)是重要的经济作物。它营养丰富，深受消费者欢迎。然而，在中国，它已被列为严重安全问题农产品之一，而环丙嗪是主要的危险因素。本研究分析了豇豆中氰嗪残留的耗散和渗透动力学，为合理使用农药和保证农产品安全提供科学依据。研究了系统杀虫剂氯氰嗪在豇豆上田间和贮藏条件下的耗散和残留情况。随后，利用MSI技术研究了氯胺嘧啶在施用农药后的空间分布，可视化了其在组织中渗透和迁移的动态过程。在豇豆中，胞嘧啶的耗散过程符合一级动力学，田间半衰期为7.76 d。在豇豆中，氯丙嗪的渗透和迁移速度明显快于芸豆，且主要积聚在果肉中。参照芸豆的施用方法，在豇豆上施用氯丙嗪不安全。这些发现为确定豇豆消费和农药摄入之间的风险提供了重要数据。
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Wheat flour maturation affects the aggregation and structural stability of proteins. The number of high-molecular-weight glutenin subunits (HMW-GSs) differs in various wheat varieties. The effects of Dx2 absence on the protein aggregation characteristics and thermal stability of flour were investigated during 120 days of maturation using near-isogenic lines (NILs). The absence of Dx2 delayed and decreased the protein aggregation of flours during the maturation, i.e., the maturation-induced increases were later and smaller for glutenin, glutenin macropolymer (GMP), glutenin/gliadin ratio, 𝛽-sheets, and 𝛽-sheet/𝛼-helix ratio in HMW-D1a without Dx2 than those in HMW-D1p with Dx2; these differences were ascribed to the weaker interactions between the sulfhydryl (-SH) groups, disulfide bonds (-S-S-), and hydrophobicity in the flours without Dx2. Flour maturation caused the dough microstructures to be more compact and denser, thereby increasing the flour thermal stability as observed by a higher denaturation peak temperature (Tp), enthalpy of thermal transition (ΔH), and degradation temperature (Td), These changes led to better dough properties such as dough development time, dough stability time, and protein weakening, but the optimal stage in HMW-D1a without Dx2 was reached later. These findings deepen the understanding of how HMW-GS Dx2 modifies protein structures during flour maturation.
小麦粉的成熟影响蛋白质的聚集和结构稳定性。高分子量谷蛋白亚基(HMW-GSs)的数量在不同的小麦品种中是不同的。采用近等基因系(NILs)研究了Dx2缺失对成熟120 d面粉蛋白质聚集特性和热稳定性的影响。Dx2的缺失延迟和降低了成熟过程中面粉的蛋白质聚集，即与添加Dx2的HMW-D1a相比，不添加Dx2的HMW-D1a中谷蛋白、谷蛋白大聚物(GMP)、谷蛋白/麦胶蛋白比值、𝛽-sheets和𝛽-sheet/𝛼-helix比值的成熟诱导增加更晚、更小;这些差异归因于在不含Dx2的面粉中，巯基(- sh)基团、二硫键(- s - s -)和疏水性之间的相互作用较弱。面粉的成熟使面团的微观结构更加致密，从而提高了面粉的热稳定性，变性峰值温度(Tp)、热转变焓(ΔH)和降解温度(Td)均有所提高，这些变化导致面团发育时间、稳定时间和蛋白质弱化等面团性能的改善，但在不添加Dx2的HMW-D1a中达到最佳阶段的时间较晚。这些发现加深了对HMW-GS Dx2在面粉成熟过程中如何改变蛋白质结构的理解。
{"title":"Effects of HMW-GS Dx2 absence on the protein aggregation characteristics and thermal stability of wheat flour during maturation","authors":"Liye Zhao, Lijun Song, Liqun Li, Xuejun Li","doi":"10.1093/fqsafe/fyad019","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad019","url":null,"abstract":"\u0000 \u0000 \u0000 Wheat flour maturation affects the aggregation and structural stability of proteins. The number of high-molecular-weight glutenin subunits (HMW-GSs) differs in various wheat varieties. The effects of Dx2 absence on the protein aggregation characteristics and thermal stability of flour were investigated during 120 days of maturation using near-isogenic lines (NILs).\u0000 \u0000 \u0000 \u0000 The absence of Dx2 delayed and decreased the protein aggregation of flours during the maturation, i.e., the maturation-induced increases were later and smaller for glutenin, glutenin macropolymer (GMP), glutenin/gliadin ratio, 𝛽-sheets, and 𝛽-sheet/𝛼-helix ratio in HMW-D1a without Dx2 than those in HMW-D1p with Dx2; these differences were ascribed to the weaker interactions between the sulfhydryl (-SH) groups, disulfide bonds (-S-S-), and hydrophobicity in the flours without Dx2. Flour maturation caused the dough microstructures to be more compact and denser, thereby increasing the flour thermal stability as observed by a higher denaturation peak temperature (Tp), enthalpy of thermal transition (ΔH), and degradation temperature (Td), These changes led to better dough properties such as dough development time, dough stability time, and protein weakening, but the optimal stage in HMW-D1a without Dx2 was reached later.\u0000 \u0000 \u0000 \u0000 These findings deepen the understanding of how HMW-GS Dx2 modifies protein structures during flour maturation.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43354766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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