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当期目录

2023年, 第1期 刊出日期:2023-03-01 上一期   
Research Articles
Rapid fabrication of large-area and uniform surface-enhanced Raman spectroscopy substrate of Au nano-hemisphere array and its application in the detection of Malachite Green in tilapia   收藏
Qin Zhang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac061
摘要( 22 )  
Although surface-enhanced Raman spectroscopy (SERS) substrates have achieved high sensitivity, it is still difficult to apply these SERS protocols to the on-site detection of real samples due to the SERS substrate being fabrication-complexed, unstable, reproducible, or unable to be applied in batch production. Here, a large-scale ordered two-dimensional array of Au nano-hemispheres was developed through electron beam vaporization of Au onto the easy-available commercialized anodic aluminum oxide (AAO) template with two-layer nanostructures of different diameters. The uniform Au nano-hemisphere is reliable for SERS detection of malachite green (MG) due to the relative standard deviation (RSD) of the SERS intensities at different locations less than 10%. With the optimized excitation wavelength, solvent effect and pH environment, the linear range of MG detection spans from 10–10 to 10–6 mol/L with a limit of detection (LOD) of 4×10–10 mol/L. The enhancement factor can reach 1.2×106. After extraction with acetonitrile and dichloromethane, MG in the spiked tilapia was detected with satisfactory recovery. The results indicate that the Au nano-hemisphere array can be expected to greatly facilitate SERS practical applications in detecting harmful food additives and chemicals due to the advantages of chemical inertness, physical robustness, simple fabrication, controllability, large-area uniformity, and large-batch production.
Integrative metabolomics and transcriptomics analyses reveal pivotal regulatory mechanisms of 1-methylcyclopropene in maintaining postharvest storage quality of ‘Fuji’ apples   收藏
Lingling Zhang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac063
摘要( 5 )  
In this study, integrative metabolomics and transcriptomics analyses were conducted to investigate the effects of 1-methylcyclopropene (1-MCP) on apple fruit quality during long-term cold storage. The results showed that 1-MCP (1 μL/L) treatment could maintain fruits apparent quality (i.e. external color and firmness), inhibit the increase of rot rate and soluble solids content/titratable acidity ratio, decrease ethylene release, and respiratory intensity during cold storage, and extend shelf life. Moreover, 1-MCP had long-term effects on the accumulation of many qualities related to metabolite and gene expression in fruits. 1-MCP affected genes related to metabolism at the early stage of storage, specifically those of the glycolysis and tricarboxylic acid cycle pathways. Genes related to the degradation of sucrose, starch, and cellulose were inhibited, and some starch and cellulose synthesis genes were up-regulated by 1-MCP. Apart from ethylene synthesis and signal transduction being inhibited by 1-MCP, several enzymes (pectinesterase, pectate lyase, polygalacturonase) were involved in pectin degradation, and degradation products of the cell wall (i.e. D-galacturonic acid and D-glucuronic acid) were also strongly inhibited, further maintaining fruit firmness. Cysteine, as precursor glutathione (GSH) related to plant resistance, up-regulated the synthase gene. However, the expression of genes related to cyanoalanine synthase and amino acid utilization pathways was suppressed by 1-MCP. Collectively, 1-MCP could maintain the postharvest quality of apple fruits.
Reviews
Integrative analysis of transcriptome reveals the possible mechanism of delayed leaf senescence in pak choi (Brassica rapa subsp. chinensis) following melatonin treatment   收藏
Xuesong Liu
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac064
摘要( 3 )  
Melatonin (MT) is a low molecular weight compound with a wide variety of biological functions in plants. It is known to delay senescence in various fruits and vegetables. This study demonstrates that MT (100 μmol/L) delayed the senescence of pak choi stored at 20 °C. A total of 1121 differentially expressed genes (DEGs) were identified in an MT-treated group in comparison to untreated pak choi. Analysis of DEGs revealed that MT-induced delay in senescence involved reduction in the expression of chlorophyll metabolism genes and regulation of the expression of hormone-related genes and leaf senescence-related transcription factors. MT decreased the activity of chlorophyll metabolism-related enzymes Mg-dechelatase, pheophytinase, and pheide a oxygenase, decreased the concentrations of abscisic acid and jasmonic acid, and increased auxin concentration. MT delayed the impact of senescence-related transcription factors BcNAC41 and BcNAC87 on tobacco leaf senescence. This study provides an insight into the molecular mechanisms of MT-induced delay of postharvest senescence in pak choi and confirms its potential as a preservation technique.
Research Articles
Effects of homogenization and heat treatment on fatty acids in milk from five dairy species   收藏
Rongbo Fan
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac069
摘要( 13 )     PDF(0KB)( 61 )
Milk fatty acids significantly contribute to human nutrition and clinical health. However, previous evidence for changes in the fatty acid profiles of different dairy species following homogenization and heat treatment is lacking. Here, changes in fat globule particle size and fatty acids in samples of Holstein, goat, buffalo, yak, and camel milk following homogenization (20 MPa) and heat treatment (63 °C for 30 min and 90 °C for 15 min) were investigated using a laser particle sizer and gas chromatography approach. The results indicated that the milk fat globule particle size of all studied dairy species significantly decreased after homogenization and heat treatment, in which there was no difference. The fatty acid composition of C10:0 and medium-chain fatty acid in goat milk, C18:0 and long-chain fatty acid in camel milk, and C16:0 in buffalo and yak milk served as the characteristic traits of these milks. Changes in the relative contents of several fatty acids (C4:0, C10:0, C16:0, C18:0, C18:1n9c, and C18:3n3) were dependent on homogenization, heat treatment, and the type of dairy species. In particular, C18:3n3 significantly decreased in goat and camel milk after homogenization and heat treatment. These findings provide new insights into how homogenization and heat treatment affect the fatty acid profile and can be used to further improve the heat treatment of milk from minor dairy species.
Gaussian process regression for prediction and confidence analysis of fruit traits by near-infrared spectroscopy   收藏
Xiaojing Chen
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac068
摘要( 3 )     PDF(0KB)( 54 )
Detection of fruit traits by using near-infrared (NIR) spectroscopy may encounter out-of-distribution samples that exceed the generalization ability of a constructed calibration model. Therefore, confidence analysis for a given prediction is required, but this cannot be done using common calibration models of NIR spectroscopy. To address this issue, this paper studied the Gaussian process regression (GPR) for fruit traits detection using NIR spectroscopy. The mean and variance of the GPR were used as the predicted value and confidence, respectively. To show this, a real NIR data set related to dry matter content measurements in mango was used. Compared to partial least squares regression (PLSR), GPR showed approximately 14% lower root mean squared error (RMSE) for the in-distribution test set. Compared with no confidence analysis, using the variance of GPR to remove abnormal samples made GPR and PLSR showed approximately 58% and 10% lower RMSE on the mixed distribution test set, respectively (when the type 1 error rate was set to 0.1). Compared with traditional one-class classification methods, the variance of the GPR can be used to effectively eliminate poorly predicted samples.
Detection of skin defects on loquat using hyperspectral imaging combining both band radio and improved three-phase level set segmentation method   收藏
Zhaoyang Han
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac065
摘要( 5 )  
Background and objectives Skin defects are one of the primary problems that occur in post-harvest grading and processing of loquats. Skin defects lead to the loquat being easily destroyed during transportation and storage, which causes the risk of other loquats being infected, affecting the selling price. Materials and Methods In this paper, a method combining band radio image with an improved three-phase level set segmentation algorithm (ITPLSSM) is proposed to achieve high accuracy, rapid, and non-destructive detection of skin defects of loquats. Principal component analysis (PCA) was used to find the characteristic wavelength and PC images to distinguish four types of skin defects. The best band ratio image based on characteristic wavelength was determined. Results The band ratio image (Q782/944) based on PC2 image is the best segmented image. Based on pseudo-color image enhancement, morphological processing, and local clustering criteria, the band ratio image (Q782/944) has better contrast between defective and normal areas in loquat. Finally, the ITPLSSM was used to segment the processing band ratio image (Q782/944), with an accuracy of 95.28%. Conclusions The proposed ITPLSSM method is effective in distinguishing four types of skin defects. Meanwhile, it also effectively segments images with intensity inhomogeneities.
Differentiation of qualified tea beverages from spoiled ones by the LC-MS–based analysis of their polycarboxylic acids   收藏
Yuting Kang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac067
摘要( 17 )     PDF(0KB)( 15 )
Polycarboxylic acids (PACs) are important metabolic products in almost all living bodies, yet current analytical methods for detection of PACs in tea beverages are still unsatisfactory due to the complex matrix and physicochemical properties of PACs. In this work, a rapid method was developed for the simultaneous determination of 7 PACs, including tartaric acid, α-ketoglutaric acid, malic acid, malonic acid, cis-aconitic acid, succinic acid, and fumaric acid, in beverages, based on selective removal of the matrix in combination with liquid chromatography–mass spectrometry (LC-MS) analysis. By stirring with activated carbon and the Na2CO3 solution, the matrix in beverages was selectively removed, and PACs were almost retained in the supernatant of diluted Na2CO3 solution. Under optimized parameters, the limit of quantitation for the PACs was in the range of 1–50 ng/mL, and the content of the PACs in 8 beverages was determined with the recovery range of 72.2%–122.5%. The contents of malic acid, malonic acid, and succinic acid in tea beverages were found to be greater than those in non-tea beverages. Moreover, the concentration of these PACs in beverages was found to be multiplied many times in their deterioration period, especially for fumaric acid and α-ketoglutaric acid. These results indicated that PACs can be selected as a criterion to differentiate qualified tea beverages from spoiled beverages.
Sulfur-fumigated ginger identification via brightness information and voting mechanism   收藏
Tianshu Wang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac070
摘要( 3 )     PDF(0KB)( 4 )
As a food consumed worldwide, ginger is often sulfur-fumigated. Sulfur-fumigated ginger is harmful to health. However, traditional methods to detect sulfur-fumigated ginger are expensive and unpractical for the general public. In this paper, we present an efficient and convenient identification method based on image processing. First, rapid detection kits were employed to mark three levels of sulfur-fumigated gingers, and the RGB images of the gingers of each sulfur-fumigated level are collected. Second, the brightness and texture features were extracted from the images. Three machine learning methods, Support Vector Machine, Back Propagation Neural Network and Random Forest, were applied to establish prediction models. Third, the accuracy of each model was calculated and different weights were assigned for different models. Finally, models with different weights determined whether the ginger was sulfur-fumigated or non-sulfur-fumigated, and then the results were summarized to establish the final identification model. The experimental results show that the proposed method is robust. When the training set occupies 90%, the prediction accuracy is up to 100%. When the training set only occupies 10%, the accuracy remains high at 80%. Meanwhile, the proposed method is more competitive than other methods in terms of accuracy.
Prediction and determination of mildew grade in grain storage based on FOA-SVM algorithm   收藏
Jianghao Yuan
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac071
摘要( 14 )     PDF(0KB)( 4 )
Grain mildew is a significant hazard that causes food loss and poses a serious threat to human health when severe. Therefore, effective prediction and determination of mildew grade is essential for the prevention and control of mildew and global food security. In the present study, a model for predicting and determining the mildew grade of rice was constructed using logistic regression, back propagation neural network and GS-SVM (a grid search-based support vector machine algorithm) based on laboratory culture data and actual data from a granary, respectively. The results show that the GS-SVM model has a better prediction effect, but the model cannot automatically adjust the parameters and is more subjective, and the accuracy may decrease when the data set changes. Therefore, this paper establishes a new model for a support vector machine based on a fruit fly optimization algorithm (FOA-SVM), which can achieve automatic parameter search and automatically adjust its parameters to find the best result when the data set changes, with a strong ability of self-adjustment of parameters. In addition, the FOA-SVM converges quickly and the model is stable. The results of this study provide a technical method for early identification of mildew grade during grain storage, which is beneficial for the prevention and control of rice mildew during grain storage.
Influence of stir-frying on the lipid stability and flavor substances in oat flour during storage using HS-SPME-GC-MS and electronic nose   收藏
Yuanyuan Zhang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac066
摘要( 4 )     PDF(0KB)( 9 )
Objectives We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the storage quality of oat flour. Materials and Methods The HS-SPME-GC-MS method combined with electronic nose technology was used to understand the lipid stability and analyze the changes in the flavor of the substances during the entire storage period. Results It was observed that during the storage period, stir-fried oat flour contained less water than raw oat flavor. The former was characterized by a lower fatty acid value, lower acid value, and lower linoleic acid content, but higher oleic acid content and palmitic acid content compared to the latter. With the passage of storage time, the palmitic acid content significantly increased, and the linoleic acid content significantly decreased in raw and stir-fried oats flour (P<0.05). The sulfur and methyl contents in the stir-fried oat flour were higher than those in the raw flour, while nitrogen oxide content in the former was lower than that in the latter. Stir-fried oat flour possessed a total of 78 identified flavor substances. The process of stir-frying boosts the oxidation decomposition of unsaturated fatty acids aldehydes and heterocyclic compounds produced by the Maillard reaction, so the flavor substances of stir-fried oat flour are richer. Conclusions Stir-fried oat flour, containing diverse types of flavor substances, experienced more obvious flavor changes throughout the storage period than raw oat flour.
Research Articles
Effects of 1-methylcyclopropene treatment on the quality of red ‘Fuji’ apples fruit during short-term storage   收藏
Zhenzhen Peng
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac074
摘要( 4 )  
Objectives The aim of this study is to determine the mechanism through which 1-methylcyclopropene (1-MCP) affects the quality of red ‘Fuji’ apples, which were stored for a short duration. Materials and Methods Red ‘Fuji’ apples were treated with 1-MCP (1.0 μl/L), stored at 25 °C for 0, 12, 24, 48, 72, and 96 h, and ethylene production was measured. An integrated metabolomic and transcriptomic analysis was performed on apples stored for 24 h. Results The release of ethylene was significantly delayed from red ‘Fuji’ apples subjected to 1-MCP treatment. By performing an integrated transcriptome and metabolome analyses, we identified 117 differentially expressed genes (DEGs) and 44 differentially accumulated metabolites (DAMs). By performing functional enrichment analysis, we found that DEGs were involved in the following pathways: carbon metabolism (LPD2, gpmA, LTA2, ACC, PSAT1, MdCAS2), phytohormone signal transduction (EBF1), amino acid metabolism (MdACS-1), fatty acid metabolism (LOX1.5, KCS4, KAS1), energy metabolism (Lhcb1, Lhcb6, PsbY, GPDHC1, PUMP5), metabolic pathways (TRE1, HEXO1) and cell wall metabolism (CSLG2). Thus, these DEGs were involved in the ripening of fruits, and they controlled the quality of fruits at the post-harvest stage. The metabolites were enriched with DAMs. These were found to be individually involved in the metabolic pathway, secondary metabolite biosynthesis, phenylpropanoid biosynthesis, flavonoids, and flavonol synthesis. Conclusions The results indicate that 1-MCP inhibits the biosynthesis of ethylene and suppresses energy metabolism. Moreover, it also downregulates metabolic pathways and the enzymatic genes related to fruit quality. Therefore, 1-MCP delays the ripening of fruits at the post-harvest stage. This study helps us understand how 1-MCP treatment affects the ripening and quality of fruits.
Challenges in the implementation of food safety and quality assurance systems in small-scale fisheries   收藏
Esther GarridoGamarro
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad007
摘要( 2 )     PDF(0KB)( 3 )
Ninety percent of the world’s fishers are directly involved in small-scale fisheries (SSFs), and many food safety and quality issues along the food value chains may be both irreversible and cumulative. Ensuring safe, high-quality aquatic products are key to sustaining life, promoting good health, and avoiding adverse health effects. Objective This paper aimed to highlight factors preventing the implementation of safety and quality assurance systems in SSFs by analysing the results from surveys on the implementation of Article 11 of the Food and Agriculture Organization of the United Nations (FAO) Code of Conduct for Responsible Fisheries (2017, 2019, and 2022). Materials and methods The analysis considered responses to 15 closed-ended questions on food safety and quality obtained from 143 FAO Members and the European Union, and 87 open-ended replies addressing challenges in SSFs. Results The major factors preventing the implementation of the Code’s food safety and quality provisions were lack of sanitation and monitoring programmes, lack of infrastructure (particularly refrigeration facilities) lack of technical capacities and limited management of food safety risks along the value chains. Safety and quality assurance efforts were focused on international markets, resulting in less attention being paid to domestic markets where a high degree of informality was reported. Conclusions Improved implementation of safety and quality assurance systems will lead to safer food with higher nutritional quality, extended shelf-life and reduced post-harvest loss. Increased awareness of food safety issues in SSFs is a prerequisite for achieving several of the UN Sustainable Development Goals.
1-Methylcyclopropene retards pak choi (Brassica rapa subsp. chinensis) yellowing via BcNAC055-, BcMYB44-, and BcOBF1-mediated regulation of the key chlorophyll degrading gene BcNYC1 during storage at 20 °C   收藏
Liuli Song
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac075
摘要( 3 )     PDF(0KB)( 5 )
The objective of this study was to investigate the molecular regulatory mechanism of 1-methylcyclopropene (1-MCP) treatment on leaf yellowing of pak choi during storage at 20 °C. In the present study, compared with the control and 10 μL/L ethylene-treated pak choi, 5.0 μL/L 1-MCP fumigation alleviated the yellowing process of pak choi as proved by the maintenance of higher levels of colour, chlorophyll content, and appearance. 1-MCP treatment decreased chlorophyll breakdown by downregulating the activity of chlorophyll-degrading enzymes (chlorophyll b reductase (CBR) and pheophytinase (PPH)) and the expression of their related genes (BcNYC1 and BcPPH). The application of 1-MCP also inhibited the transcript abundance of ethylene biosynthesis and signal transduction genes (BcACO, BcEIN3, and BcERF) and reduced ethylene production, thus helping to maintain the green colour of pak choi; however, ethylene treatment exerted the opposite function. Meanwhile, three transcription factors (BcNAC055, BcMYB44, and BcOBF1) were successfully cloned. Experiments performed using yeast one-hybrid assay, dual-luciferase reporter system and in vivo bioluminescence imaging assay, confirmed that BcNAC055, BcMYB44, and BcOBF1 directly bound to the BcNYC1 promoter. 1-MCP inhibited the expression levels of BcNAC055, BcMYB44, BcOBF1, and BcNYC1 during storage, while the application of ethylene activated their expression. In conclusion, 1-MCP downregulated the expression of the key chlorophyll degradation gene BcNYC1 by inhibiting the transcript level of its three positive regulators (BcNAC055, BcMYB44, and BcOBF1) and lowered the activity of chlorophyll-degrading enzyme CBR, thereby helping mitigate chlorophyll breakdown to retard leaf yellowing in pak choi. The results of this work extend our understanding of 1-MCP-delayed yellowing in postharvest pak choi.
Research Articles
Rational hapten design and establishment of broad-spectrum indirect competitive enzyme-linked immunosorbent assay for benzimidazoles monitoring in milk   收藏
Zile Wang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac072
摘要( 4 )  
Objectives Benzimidazoles (BZs) are commonly used for the treatment of soil-transmitted helminth infections in veterinary clinics; however, misuse and overdosing of BZs will cause residual problems and have the potential to damage human health through the food chain. Thus, the existence of BZs in foods needs more attention. This study aims to establish a broad-spectrum immunoassay for rapid detection and to simultaneously monitor BZs in milk. Materials and Methods Based on structure analysis, a ‘zero epitope loss’ strategy, which introduced a spacer arm into the imino group of the imidazole ring of albendazole, was first adopted for hapten modification to obtain an ultra-sensitive and broad-spectrum antibody. An indirect competitive enzyme-linked immunosorbent assay (icELISA) was established for the detection of 18 BZs in milk sample with a single-step pretreatment. A quantitative structure–activity relationship model was constructed to interpret and predict the recognition. Results The antibody could recognize 20 BZs and the half-inhibitory concentrations ranged from 0.054 to 417.58 ng/mL, the limits of detection of icELISA ranged from 0.4 to 89.4 ng/mL, and the mean recovery rates ranged from 76.49% to 120.40%, with a coefficient of variation <20%. Substituent R1 of BZs was considered to be the main influencing factor for recognition, and the comparative molecular field analysis model (q2=0.724, r2=0.998) was finally chosen for further prediction. Conclusions The results indicated that the established icELISA could simultaneously identify 18 BZs, with good accuracy and precision, which was suitable for rapid detection of BZs in milk.
Achieving robustness to temperature change of a NIR model for apple soluble solids content   收藏
Xiaogang Jiang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad002
摘要( 5 )  
The temperature difference of fruit itself will affect its near infrared spectrum and the accuracy of its soluble solids content (SSC) prediction model. To eliminate the influence of apple temperature difference on the SSC model, a diffuse transmission dynamic online detection device was used to collect the spectral data of apples at different temperatures, and four methods were used to establish partial least squares correction models: global correction, orthogonal signal processing, generalized least squares weighting and external parameter orthogonal (EPO). The results show that the temperature has a strong influence on the diffuse transmission spectrum of apples. The 20 ºC model can get a satisfactory prediction result when the temperature is constant, and there will be great errors when detecting samples at other temperatures. The effect of temperature must be corrected to establish a more general model. These methods all improve the accuracy of the model, with the EPO method giving the best results; the prediction set correlation coefficient is 0.947, the root mean square error of prediction is 0.489%, and the prediction bias is 0.009%. The research results are of great significance to the practical application of SSC prediction of fruits in sorting workshops or orchards.
Sucrose enhances the chromogenic ability of Staphylococcus xylosus by improving nitric oxide synthase activity   收藏
Zhiqiang Xu
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad009
摘要( 8 )  
In this paper, the effect of different concentrations of sucrose stress on color formation of the Staphylococcus xylosus was investigated. The results showed that the highest a* value and the best coloring effect similar to those of nitrite were observed after the addition of 0.05 g/mL sucrose to stress the S. xylosus. UV-Vis and electron spin resonance spectra analysis showed that production of coloring product Mb-NO was significantly enhanced after 0.05 g/mL sucrose stress. The growth curve, reactive oxygen content, cell cycle, nitric oxide synthase (NOS) activity, zeta potential, cell size, and protein composition of S. xylosus were investigated to reveal the mechanism of sucrose stress to enhance the coloring effect of the strain. The result showed that sucrose inhibited the growth of S. xylosus, which changed the physiological state by activating the oxidative stress response. The stress altered the rate of intracellular metabolism of S. xylosus by delaying the cell cycle and increasing cell surface zeta potential and cell particle size. These changes altered the protein composition of the cells and significantly enhanced the activity of intracellular NOS, which could improve the chromogenic ability of S. xylosus. This study will provide theoretical support for sucrose stress on S. xylosus to enhance its coloring effect, and sucrose stress for S. xylosus might be a promising biological alternative to nitrite in meat products.
Methods to improve the quality of low-salt meat products: a meta-analysis   收藏
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac076
摘要( 9 )     PDF(0KB)( 13 )
Low-salt meat (salt content <2%) is gaining popularity for its lower health risks, while the food industry faces technical challenges in improving its quality. Twenty-one studies involving meat quality improvement measures in low-salt meat products were included in this meta-analysis. The outcomes of these studies were assessed to derive conclusions about their effects on meat hardness and cooking losses. The results demonstrated that higher power ultrasound treatments (300–1500 W) significantly increased the hardness of low-salt meat, while a similar outcome was also achieved by low-strength (50–200 MPa) high-pressure processing (HPP) treatment, which was beneficial for alleviating the undesirable too-soft texture of the low-salt meat products. Furthermore, when salt reduction was greater than 50%, the application of ultrasonic treatment and HPP of 50–200 MPa significantly reduced the cooking losses, and the addition of hydrocolloids also increased the cooking yield of the salt-reduced meat products. Among all the interventions, HPP exhibited the most significant effects in low-salt meat quality improvement, which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.
Non-destructive detection of tea stalk and insect foreign bodies based on THz-TDS combination of electromagnetic vibration feeder   收藏
Xudong Sun
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad004
摘要( 12 )     PDF(0KB)( 4 )
Background and objectives Current technology of X-ray imaging can recognize hard foreign materials (FMs) such as metal and high-density plastic. However, low-density foreign bodies are still a challenge for food quality and safety assessment. Materials and methods An electromagnetic vibration feeder aided by terahertz time-domain spectroscopy (THz-TDS) and imaging was investigated for non-destructively detecting tea stalk and insect FMs mixed with tea leaves. Results THz time-domain signals were employed directly to develop the K-nearest neighbor model with a precision of 100%, accuracy of 95.6% and recall of 98.7% in predicting the unknown samples. High contrast THz-TDS images were obtained by the separation method for the samples using electromagnetic vibration feeder. The characteristic parameters of the ratio of maximum length (L) to maximum width (W) and hue extracted from THz-TDS images indicated significant difference between tea leaves and FMs. Conclusions The results suggested that electromagnetic vibration feeder combination with THz-TDS was feasible for detecting FMs in finishing tea products.
Research Articles
Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster (Crassostrea gigas)   收藏
Shiliang Dong
Food Qual Safet. 2023 (1): 1-9.   DOI: https://doi.org/10.1093/fqsafe/fyad008
摘要( 14 )     PDF(0KB)( 5 )
The quality changes of shelled Pacific oysters (Crassostrea gigas) were examined in relation to the effects of superchilling storage at −1 °C for 28 d by measuring changes in biochemical properties (microbial analysis, adenosine triphosphate (ATP)-related compounds, pH, free amino acids) and sensory evaluations in this study. The results indicated that microorganism growth was significantly inhibited during superchilling storage. Adenosine diphosphate (ADP) and adenosine monophosphate (AMP) accumulated while ATP rapidly decreased in the adductor muscle. ATP and ADP were the primary components in the other 3 tissues including mantle, gill, and body trunk of oysters, and they remained ­relatively stable over time. The pH and adenylate energy charge in the adductor muscle could be utilized as freshness indicators for shelled oysters. However, there were no significant differences (P>0.05) among the free amino acids during whole storage. According to the sensory evaluations, oysters could be alive and tolerated up to 21 d at −1 °C storage. The study demonstrated that superchilling storage at −1 °C could better maintain the eating quality of shelled oysters and the shelf life was extended to 21 d.
Effects of lactic acid bacteria fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou (Citrus aurantium ‘Changshan-huyou’) peel and pomace   收藏
Yake He
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad003
摘要( 5 )     PDF(0KB)( 3 )
Using lactic acid bacteria (LAB) to ferment Huyou peel and pomace could provide a reference for making full use of Huyou resources and provide valuable suggestions for the industrial production of functional foods. The effects of LAB fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou peel and pomace were studied. Results showed that both Huyou peel and pomace were good substrates for LAB growth. LAB had remarkable influence on bioconversion of organic acids, among which ascorbic acid content was increased significantly. In addition, LAB could produce flavonoids with enhanced bioactivity and absorption. In particular, the contents of rhoifolin, quercitrin and quercetin were increased by over 100%. Besides, the volatile compounds contents and aroma complexity were improved. Furthermore, the antioxidant activity was enhanced. Thus, our study provides high-value applications of Huyou, and fermented products with improved nutritional value and flavor are potentially beneficial to human health.
Characterization of the chemical fungicides-responsive and bacterial pathogen-preventing Bacillus licheniformis in rice spikelet   收藏
Chengfang Zhan
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad005
摘要( 18 )     PDF(0KB)( 3 )
Seed-borne bacterial pathogens cause severe yield loss and biotoxin contamination in rice, leading to increasing concern on the global food supply and environmental safety. Plant native microbes play an important role in defending against diseases, but their actions are often influenced by the chemical fungicides applied in the field. Here, Bacillus licheniformis mmj was isolated from rice spikelet, which uniquely showed not only fungicide-responsiveness but also broad-spectrum antimicrobial activity against major rice bacterial pathogens including Xanthomonas oryzae pv. oryzae, Burkholderia plantarii and Burkholderia glumae. To understand the hallmark underlying the environmental adaptation and antimicrobial activity of B. licheniformis mmj, the genome sequence was determined by SMRT and subjected to bioinformatics analysis. Genome sequence analysis enabled the identification of a set of antimicrobial-resistance and antibacterial activity genes together with an array of harsh environment-adaptive genes. Moreover, B. licheniformis mmj metabolites were analyzed with gas chromatography coupled to triple quadrupole mass spectrometry, and the volatile components that were linked with the antimicrobial activity were preliminarily profiled. Collectively, the present findings reveal the genomic and metabolic landscapes underlying fungicide-responsive B. licheniformis, which offers a new opportunity to design harsh environment-adaptive biopesticides to cope with prevalent bacterial phytopathogens.
Structure and effect on Bifidobacterium longum of exopolysaccharide produced by Weissella cibaria using cost-effective substrates   收藏
Xiaoying Wang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad012
摘要( 2 )     PDF(0KB)( 14 )
Maize straw, an abundant agricultural residue, has potential as an eco-friendly resource. The aim of this study was to investigate the structure and effect on Bifidobacterium longum of exopolysaccharide produced by Weissella cibaria using maize straw as a carbon source. In this work, an exopolysaccharide-producing strain was isolated from vegetable juice, which was identified as W. cibaria. Our results demonstrated that exopolysaccharide produced by W. cibaria is a linear glucan containing an α-1,6 glycosidic bond with a molecular weight of 9462 Da. In addition, scanning electron microscopy of exopolysaccharide from W. cibaria revealed the flake structures. In vitro assays showed that the exopolysaccharide from W. cibaria has the ability to stimulate the proliferation of B. longum strain and its metabolism to produce acetic acid. This work provides a scientific reference for the potential application of maize straw and a new insight into an eco-friendly carbon source to produce exopolysaccharide.
Integrative cytology and proteome alterations unravel the multitarget effect of a novel alkaloid antofine against Penicillium italicum   收藏
Xuan Peng
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad001
摘要( 10 )     PDF(0KB)( 2 )
Penicillium italicum is the causal agent of citrus blue mold, which is a major threat to the global citrus fruit industry. Antofine, a natural phenanthroindolizidine alkaloid, is water-soluble and exhibits a broad range of biological activities. However, whether it can inhibit P. italicum growth and the potential inhibitory mechanism remains to be elucidated. This study aimed to investigate the antifungal mechanism of antofine against P. italicum using scanning electron microscopy, transmission electron microscopy (TEM), propidium iodide staining, and tandem mass tag-labeled quantitative proteomic analysis. Antofine was found to exhibit its preeminent antifungal activity against P. italicum with a minimum inhibitory concentration of 1.56 mg/L and a minimum fungicidal concentration of 6.25 mg/L. The challenge test revealed that antofine inhibited the development of citrus blue mold during a 6-d P. italicum-infected period. Antofine acted on its potential multitargets to inhibit P. italicum growth by synergistically activating oxidative stress through accumulating excess reactive oxygen species, impairing membrane integrity, inducing membrane lipid peroxidation, and disrupting mitochondrial function, thereby disrupting the membrane system and reducing cell viability. Moreover, antofine treatment downregulated most differentially expressed proteins involved in carbon metabolism, pyruvate metabolism, and the tricarboxylic acid cycle (TCA) in P. italicum mycelia, which may explain the mitochondrial decomposition observed by TEM and the declines in ATP levels as well as the activities of TCA-related enzymes. These results indicate that antofine treatment inhibited P. italicum growth by targeting the cell membrane and mitochondria.
Research Articles
Epsilon-poly-L-lysine increases disease resistance of citrus against postharvest green mold by activating amino acid metabolism and phenolic compounds biosynthesis   收藏
Xiong Zhang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad010
摘要( 31 )     PDF(0KB)( 7 )
As a famous fruit worldwide, citrus is susceptible to green mold caused by Penicillium digitatum, which causes large economic losses every year. ε-Poly-L-lysine (ε-PL) is a novel preservative with strong inhibitory effects on fungi, and has the capacity to induce disease resistance in fruit, but the mechanism has been reported rarely, especially in citrus. In the present study, 800 μg/mL ε-PL and P. digitatum spores were inoculated in two different wounds on the citrus pericarp at an interval of 24 h. The results revealed that ε-PL inhibited that the development of green mold without direct contact with P. digitatum, indicating that the disease resistance of citrus was activated. Transcriptome analysis revealed that ε-PL activated amino acid metabolism and phenylpropanoid biosynthesis. Besides, the accumulation of glutamic acid, proline, arginine, serine, lysine, phenylalanine, and tyrosine were changed during storage. In phenylpropanoid biosynthesis, ε-PL increased phenylalanine ammonia-lyase (PAL), cinnamate 4-hydroxylase (C4H), and 4-coumarate:coenzyme A ligase (4CL) activities and total phenolic and flavonoid contents. Importantly, among these phenolic compounds, ε-PL promoted the accumulation of individual phenolic compounds including ferulic acid, chlorogenic acid, p-coumaric acid, caffeic acid, gallic acid, catechins, epicatechin, and narirutin. In conclusion, ε-PL enhanced the resistance of citrus through amino acid metabolism and accumulation of phenolic compounds. These results improved the knowledge of the mechanism of ε-PL–induced disease resistance and provided a fresh theoretical basis for the use of ε-PL in postharvest citrus preservation.
A rapid method of identifying mastitis degrees of bovines based on dielectric spectra of raw milk   收藏
Zhuozhuo Zhu
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad014
摘要( 4 )     PDF(0KB)( 2 )
Bovine mastitis is the most complex and costly disease in the dairy industry worldwide. Somatic cell count (SCC) is accepted as an international standard for diagnosing mastitis in cows, but most instruments used to detect SCC are expensive, or the detection speed is very low. To develop a rapid method for identifying mastitis degree, the dielectric spectra of 301 raw milk samples at three mastitis grades, i.e., negative, weakly positive, and positive grades based on SCC, were obtained in the frequency range of 20–4500 MHz using coaxial probe technology. Variable importance in the projection method was used to select characteristic variables, and principal component analysis (PCA) and partial least squares (PLS) were used to reduce data dimension. Linear discriminant analysis, support vector classification (SVC), and feed-forward neural network models were established to predict the mastitis degrees of cows based on 22 principal components and 24 latent variables obtained by PCA and PLS, respectively. The results showed that the SVC model with PCA had the best classification performance with an accuracy rate of 95.8% for the prediction set. The research indicates that dielectric spectroscopy technology has great potential in developing a rapid detector to diagnose mastitis in cows in situ or online.
Universal probe with oriented antibody to improve the immunochromatographic assay of lead ions in Procambarus clarkii   收藏
Yangyang Li
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad015
摘要( 10 )     PDF(0KB)( 1 )
Objectives Based on the information from the random inspection of foods by the China Food and Drug Administration in 2022, the contamination levels of lead ions are high in many edible products. Traditional methods of detecting lead ions cannot meet the requirements of on-site analysis of food due to the need for large equipment. The immunochromatographic assay (ICA) is an effective, rapid, on-site analytical technique for determining lead ions in foods. However, the performance of ICA based on the traditional probe (AuNP-mAb) is limited by ignoring the influence of the antibody orientation. Materials and Methods In this study, we developed an efficient technology for constructing a universal probe (AuNP-PrA-mAb) based on the oriented immobilization of antibody. The performance of ICA was largely improved due to specific binding of the Fc region of the antibody with recombinant protein A (PrA) on the surface of a gold nanoparticle (AuNP). The ICA based on a universal probe was applied for the qualitative and quantitative detection of lead ions in Procambarus clarkii within 30 min. Meanwhile, a simple and fast pretreatment method based on dilute acid extraction was developed for pretreating the P. clarkii containing lead ions. Results The visual limit of detection and the scanning limit of quantization of the developed ICA strip for lead ions were 0.5 ng/mL and 0.28 ng/mL, respectively. The sensitivity of ICA based on universal probe was 10-fold higher than that of the ICA using traditional probe. Furthermore, the detection results had no obvious difference between the ICA and ICP-MS with t-test statistical method. Conclusions The developed ICA based on a universal probe presented broad application prospects in detecting contaminants in foods.
Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality   收藏
Haoxin Cui
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad011
摘要( 25 )     PDF(0KB)( 100 )
Refrigeration is considered a prime technology for preserving meat products. Temperature alterations are commonly ignored by industry during refrigeration, which have impacts on product quality. Thus, we conducted research on pork loin and salmon fillets that were preserved for 0, 5, 9, 12, and 15 d, where different temperature fluctuations and shocks were established on 4 °C. Data revealed that several meat parameters such as total volatile basic nitrogen, total viable count, and lipid oxidation were significantly changed in the ±2 °C fluctuations group compared with the constant temperature group. Additionally, both the temperature fluctuations and shocks groups had accelerated myofibril protein degradation, while desmin expression and species richness/diversity of bacteria were significantly reduced in the ±2 °C fluctuations group compared with the constant temperature group. Briefly, temperature fluctuations and shocks accelerated the destruction of muscle structural integrity. Furthermore, both conditions accelerated meat spoilage by progressively expanding the water-loss channels, which can reduce meat edibility. This study provides a new theoretical basis for the proper use of refrigerated temperatures for storing meat products.
Malondialdehyde treatment reduced immunoreactivity of amandin and delayed its digestion   收藏
Xin Luo
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad013
摘要( 15 )     PDF(0KB)( 1 )
Objectives The secondary products of lipid oxidation are one of the main factors inducing protein oxidation. The effects of oxidation treatment with malondialdehyde (MDA) on the immunoreactivity of amandin and its digestion were studied. Materials and Methods The rabbit IgG binding ability of amandin was analyzed by western blotting, and the changes in amandin oxidation and immunoreactivity during digestion of amandin with different degrees of oxidation were investigated in combination with an almond allergen enzyme-linked immunosorbent assay kit. Alteration of linear epitopes of amandin by oxidation was investigated by liquid chromatography–tandem mass spectrometry (LC-MS/MS). Results The results showed that the immunoreactivity of amandin was significantly reduced after 1 mmol/L MDA and 100 mmol/L MDA treatment. However, the 1 mmol/L MDA treatment was owing to cleavage of linear epitope peptide in amandin and oxidation of the active amino acid. The 100 mmol/L MDA treatment was due to aggregation of amandin and significant decrease in its solubility. Oxidation also reduced digestibility of amandin and significantly affected immunoreactivity during digestion. LC-MS/MS also identified four oxidation-prone methionine sites (aa 264–274, 298–308, 220–240, and 275–297) in gamma conglutinin 1. Conclusions MDA treatment reduced the immunoreactivity of amandin. MDA treatment also led to protein aggregation, which slowed down the digestion of amandin and altered the immunoreactivity of amandin during digestion.
Effect of different forms of selenium in osteoporosis rat model induced by retinoic acid   收藏
Haitao Li
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad017
摘要( 3 )     PDF(0KB)( 1 )
Osteoporosis is a typical physiological disease, the main symptoms of which are brittle fracture, bone pain and easily deformed. As an individual ages, the prevalence of osteoporosis increases year by year. In the present study, selenium with antioxidant, immunomodulatory and anti-tumor effects was used to prevent osteoporosis induced by retinoic acid. The serum calcium contents in the selenium-treated groups (sodium selenite and selenomethionine) were significantly higher (P<0.05) than those in the model group in both the prevention and treatment studies. After prevention, glutamic-oxalacetic transaminase transaminase (GOT), glutamate transaminase (GPT), alkaline phosphatase (ALP) and tartrate-resistant acid phosphatase (TRACP) levels were significantly (P<0.05) decreased. In the treatment study, the serum calcium and phosphorus contents of the rats increased after selenium treatment. There was no significant change (P>0.05) in the activity of GOT and GPT. The content of ALP decreased obviously and the TRACP enzyme activity increased. Overall, these results showed that different forms of selenium compounds have great potential in preventing and treating osteoporosis.
Characterization of a novel Bacillus methylotrophicus phage BM-P1   收藏
Ruirui Lv
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad016
摘要( 4 )     PDF(0KB)( 2 )
Bacillus species have been widely used as probiotics in a number of food products. However, these are vulnerable to bacteriophage infections, which poses fermentation failure and eventually result in economic losses. Given this, we designed this study in which the bacteriophage of lysogenic Bacillus methylotrophicus, phage BM-P1, was induced successfully, and its biological characteristics and genome information were researched. The obtained results showed that phage BM-P1 belonged to Myoviridae family. The maximum number of infections for this phage was 10, with a burst size of 104.48±2.70 counts expressed per milliliter per infective center. Additionally, this phage was temperature- and pH-sensitive and divalent ions (Ca2+, Mg2+) and chloramphenicol did not have a significant influence on its adsorption capacity. Genomic analysis revealed that the genome size of phage BM-P1 was 153 087 bp with 41.94% GC content, including 258 coding sequences. Furthermore, 52 bacteriophages of Bacillus were classified into two clades by using phylogenetic analysis. Among them, phage BM-P1 with phage VB_BsuM-Goe3 and vB_BveM-Goe7 had the highest average nucleotide identity values, 95.23% and 95.28%, respectively. However, synteny analysis revealed transposition, deletion, and insertion in the genome of BM-P1. Considering this, it could be extrapolated that this phage is a new lysogenic phage. In conclusion, this study furthers the knowledge on the properties of B. methylotrophicus phages and provides seminal insights for designing effective antiphage strategies for fermentation industry.
The difference in composition and nutritional potency of honey extracted by centrifugation and pressed processes   收藏
Yueyang Hu
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad018
摘要( 3 )     PDF(0KB)( 1 )
In traditional beekeeping, the two most important methods for extracting honey are centrifugation and honeycomb-pressing. In this study, the physicochemical composition of honey samples extracted using two distinct procedures was compared, as well as the impact of antioxidant capacity and nutritional potency on the lifespan and learning memory of worker bees. Honey samples were collected from ten colonies of Apis cerana: five samples via centrifugation and five via honeycomb-pressing. Our results showed that honey extraction methods influence the nutritional composition and potency of honey. Most parameters were superior in pressed honey, and the amylase activity in centrifuged honey was higher. The effects of antioxidant capacity and nutritional potency on worker bees’ lifespans and learning memory were also superior in pressed honey. Pressed honey had higher nutritional composition and potency. However, whether pressed honey, which is rich in pollen, spoils more easily requires further investigation.
Effects of HMW-GS Dx2 absence on the protein aggregation characteristics and thermal stability of wheat flour during maturation   收藏
Liye Zhao
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad019
摘要( 6 )     PDF(0KB)( 36 )
Background 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 d of maturation using near-isogenic lines (NILs). Results The absence of Dx2 delayed and decreased the protein aggregation of flours during 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 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. Conclusion These findings deepen the understanding of how HMW-GS Dx2 modifies protein structures during flour maturation.
The synthesis, biological activities and applications of protein–polysaccharide conjugates in food system: a review   收藏
Shixuan Zhang
Food Qual Safet. 2023 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad006
摘要( 2 )     PDF(0KB)( 3 )
Proteins are important ingredients in the food industry for their excellent nutritional, functional and biological properties, while the application is limited by their sensitivity to environmental stresses such as high temperature, pH changes and ionic strength. The Maillard reaction and transglutaminase-catalyzed glycosylation are the two main effective glycosylation ways to improve the stability and biological properties of proteins by mainly attaching monosaccharides or disaccharides to proteins, while protein–polysaccharide conjugates with superior functional properties are rarely discussed. Therefore, the present study reviews current state of the synthesis, biological activities and applications in the food system of protein–polysaccharide conjugates formed via the Maillard reaction and transglutaminase-catalyzed glycosylation. The biological activities including antioxidant, antimicrobial and immunomodulatory activities of proteins are improved after glycosylation, and the formed protein–polysaccharide conjugates can be applied to stabilize emulsions or deliver bioactive compounds in foods. The bioactivities produced under precisely controlled glycosylation conditions would make protein–polysaccharide conjugates a promising application in foods with healthy properties.