当前位置： SCI文献检索 > FOOD CHEMISTRY期刊下所有文献 > Enzyme technology in food preservation: A promising and sustainable strategy for biocontrol of post-harvest fungal pathogens.

Enzyme technology in food preservation: A promising and sustainable strategy for biocontrol of post-harvest fungal pathogens.

Abstract：

:Population aging has reinforced the need for production of foods with high nutritional value, especially fresh fruits and vegetables. In general, due to their perishable nature, these foods are prone to spoilage by post-harvest microorganisms. For this reason, I aim to discuss in this article the alternative use of enzymes as biocontrol agents against fungal infections in post-harvest fruits and vegetables. This article therefore proposes a sustainable alternative with demonstrated success to improve the preservation of food in its fresh form and facilitating its storage, mainly in domestic space. Food spoilage caused by microorganisms has adverse economic effects. Pathogens such as Monilinia spp., Botrytis cinerea, and Penicillium expansum are important fungi that cause post-harvest spoilage of fruits.Thus, the application of enzymes in food chemistry offers a promising approach to improve the shelf life of foods without altering the organoleptical characteristics and nutritional content.

journal_name

Food Chem

journal_title

Food chemistry

authors

da Silva RR

doi

10.1016/j.foodchem.2018.11.022

subject

Has Abstract

pub_date

2019-03-30 00:00:00

pages

531-532

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(18)31960-5

journal_volume

277

pub_type

信件

相关文献

FOOD CHEMISTRY文献大全
  • Systematic assessment of oat β-glucan catabolism during in vitro digestion and fermentation.

    abstract：:β-Glucan as a component of grain cell walls is consumed daily. However, little is known about whether β-glucan is influenced by the gastrointestinal environment. In this study, we aim to investigate the integrated metabolic process of cereal β-glucan. In vitro simulated digestion and fermentation combined with microbi...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2021.129116

    authors： Bai J,Li T,Zhang W,Fan M,Qian H,Li Y,Wang L

    更新日期：2021-01-16 00:00:00

  • Complex coacervation of β-lactoglobulin - κ-carrageenan aqueous mixtures as affected by polysaccharide sonication.

    abstract：:The influence of κ-carrageenan (KC) depolymerization using ultrasound on its interaction with β-lactoglobulin (BLG) was investigated by isothermal titration calorimetry (ITC), turbidity measurement, dynamic light scattering and zeta-potential analyses. Time and amplitude of the sonication had a direct effect on the vi...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2013.02.090

    authors： Hosseini SM,Emam-Djomeh Z,Razavi SH,Moosavi-Movahedi AA,Saboury AA,Mohammadifar MA,Farahnaky A,Atri MS,Van der Meeren P

    更新日期：2013-11-01 00:00:00

  • Development of precise GC-EI-MS method to determine the residual fipronil and its metabolites in chicken egg.

    abstract：:Fipronil is a highly toxic insecticide, and fipronil egg scandal greatly threaten people's health. Herein, a precise and reliable method was developed for the determination of fipronil and three metabolites in chicken egg by GC-EI-MS. Sample pretreatment took about 20 min and baseline separation of four analytes were ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2018.12.041

    authors： Li X,Li H,Ma W,Guo Z,Li X,Song S,Tang H,Li X,Zhang Q

    更新日期：2019-05-30 00:00:00

  • Substrate specificity of glutamyl endopeptidase (GE): hydrolysis studies with a bovine α-casein preparation.

    abstract：:Glutamyl endopeptidase (GE) from Alcalase™ 2.4 L was purified using hydrophobic interaction (HIC) and ion-exchange (IEX) chromatography. The yield of GE obtained was approximately 42%. Bovine α-casein (containing α(s1)- and α(s2)-casein) was digested with GE at 37 and 50°C for 4h. Samples were withdrawn at various tim...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2012.08.038

    authors： Kalyankar P,Zhu Y,O'Keeffe M,O'Cuinn G,FitzGerald RJ

    更新日期：2013-01-15 00:00:00

  • Measuring parvalbumin levels in fish muscle tissue: relevance of muscle locations and storage conditions.

    abstract：:Fish is an allergenic food capable of provoking severe anaphylactic reactions. Parvalbumin is the major allergen identified in fish and frog muscles. Antibodies against fish and frog parvalbumin have been used to quantify parvalbumin levels from fish. However, these antibodies react variably with parvalbumin from diff...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2012.05.030

    authors： Lee PW,Nordlee JA,Koppelman SJ,Baumert JL,Taylor SL

    更新日期：2012-11-15 00:00:00

  • Highly-sensitive and rapid determination of sunset yellow using functionalized montmorillonite-modified electrode.

    abstract：:Montmorillonite calcium (MMT-Ca) was functionalized with cetyltrimethylammonium bromide (CTAB) via cationic exchange effects. Compared with MMT-Ca, the resulting CTAB functionalized MMT-Ca (CTAB/MMT-Ca) greatly increased the oxidation peak current of sunset yellow, indicative of strong signal enhancement effects. The ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2014.10.075

    authors： Songyang Y,Yang X,Xie S,Hao H,Song J

    更新日期：2015-04-15 00:00:00

  • The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine.

    abstract：:Solid-phase extraction has previously been used to fractionate copper and iron into hydrophobic, cationic and residual forms. This study showed the change in fractionated copper and iron in Chardonnay wines with 1-year of bottle aging under variable oxygen and protein concentrations. Wines containing protein in low ox...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.02.065

    authors： Kontoudakis N,Guo A,Scollary GR,Clark AC

    更新日期：2017-08-15 00:00:00

  • A case of milk traceability in small-scale districts-Inner Mongolia of China by nutritional and geographical parameters.

    abstract：:As far as we known, recent studies on the origin of agricultural products rarely focus on the source of cities or counties even small-scale districts, but traceability of small-scale districts of food is the research trend and difficulty of future researches. The most commonly used methods of origin tracing researches...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.126332

    authors： Xie L,Zhao S,Rogers KM,Xia Y,Zhang B,Suo R,Zhao Y

    更新日期：2020-06-30 00:00:00

  • Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylase.

    abstract：:The binding interactions between young apple polyphenols and porcine pancreatic α-amylase were investigated through isothermal titration calorimetry (ITC), differential scanning calorimetry (DSC) and molecular docking. The results obtained were compared with those obtained through inhibition kinetics and fluorescence ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2019.01.087

    authors： Sun L,Warren FJ,Gidley MJ,Guo Y,Miao M

    更新日期：2019-06-15 00:00:00

  • Investigation of antiradical activity of plant material by thin-layer chromatography with image processing.

    abstract：:A novel, easy, and cheap technique for preliminary quantitative evaluation of antiradical activity, based on HPTLC, has been proposed. This method combines chromatographic separation of polar compounds, present in plant extracts, with data analysis by means of image processing software. Bleaching of the purple DPPH co...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2011.10.067

    authors： Olech M,Komsta Ł,Nowak R,Cieśla Ł,Waksmundzka-Hajnos M

    更新日期：2012-05-01 00:00:00

  • Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu.

    abstract：:Short-chain fatty acid esters are important flavor chemicals in Chinese traditional fermented Baijiu. Monascus purpureus was recognized as an important microorganism contributing to ester synthesis. However, the molecular basis for ester synthesis was still lacking. The present work combined genome sequencing, transcr...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.128025

    authors： Xu Y,Wang X,Liu X,Li X,Zhang C,Li W,Sun X,Wang W,Sun B

    更新日期：2021-02-15 00:00:00

  • Two-dimensional Au@Ag nanodot array for sensing dual-fungicides in fruit juices with surface-enhanced Raman spectroscopy technique.

    abstract：:The design of a novel and reliable plasmonic platform for detecting multiple chemical contaminants in the complex matrix is an exciting topic in the food industry. Herein, a high-performance surface-enhanced Raman scattering (SERS) two-dimensional (2D) nanodot array was designed through liquid-liquid interfacial self-...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2019.125923

    authors： Wang K,Sun DW,Pu H,Wei Q

    更新日期：2020-04-25 00:00:00

  • Evaluation of QuEChERS sample preparation and liquid chromatography-triple-quadrupole mass spectrometry method for the determination of 109 pesticide residues in tomatoes.

    abstract：:A multiresidue method based on modified QuEChERS (quick, easy, cheap, effective, rugged and safe) sample preparation, followed by liquid chromatography tandem mass spectrometry (LC-MS/MS) was developed and validated for the determination of 109 selected multiclass pesticides in tomatoes. The recovery yields ranged fro...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2014.12.083

    authors： Golge O,Kabak B

    更新日期：2015-06-01 00:00:00

  • Development and validation of an analytical method for the determination of 4-hexylresorcinol in food.

    abstract：:This study presents a method validation for extraction and quantitative analysis of 4-hexylresorcinol residues in shrimp and crab meat using HPLC-FLD. We were focused on the collaboratively analysis of each shrimp and crab meat samples, and developed LC-MS/MS method for the correct confirmation of the identity of comp...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.06.051

    authors： Kim YH,Kim JM,Lee JS,Gang SR,Lim HS,Kim M,Lee OH

    更新日期：2016-01-01 00:00:00

  • A quinone-dependent dehydrogenase and two NADPH-dependent aldo/keto reductases detoxify deoxynivalenol in wheat via epimerization in a Devosia strain.

    abstract：:The Fusarium mycotoxin deoxynivalenol (DON) is typically controlled by fungicides. Here, we report DON detoxification using enzymes from the highly active Devosia strain D6-9 which degraded DON at 2.5 μg/min/108 cells. Strain D6-9 catabolized DON to 3-keto-DON and 3-epi-DON, completely removing DON in wheat. Genome an...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.126703

    authors： He WJ,Shi MM,Yang P,Huang T,Zhao Y,Wu AB,Dong WB,Li HP,Zhang JB,Liao YC

    更新日期：2020-08-15 00:00:00

  • Heavy metals determination in water and food samples after preconcentration by a new nanoporous adsorbent.

    abstract：:In this work, SBA-15 mesoporous silica has been chemically functionalized with guanidin groups. The resulting material has been characterised and employed as solid phase extractant for preconcentration of Pb(2+), Cu(2+), Zn(2+) and Cd(2+) ions. The ions were identified by flame atomic absorption spectrometry (FAAS). T...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2013.04.096

    authors： Hajiaghababaei L,Tajmiri T,Badiei A,Ganjali MR,Khaniani Y,Ziarani GM

    更新日期：2013-12-01 00:00:00

  • Simultaneous analysis of carotenoids and tocopherols in botanical species using one step solid-liquid extraction followed by high performance liquid chromatography.

    abstract：:Carotenoids and tocopherols from botanical species abundant in Atlantic mountain grasslands were simultaneously extracted using one-step solid-liquid phase. A single n-hexane/2-propanol extract containing both types of compounds was injected twice under two different sets of HPLC conditions to separate the tocopherols...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2014.10.090

    authors： Valdivielso I,Bustamante MÁ,Ruiz de Gordoa JC,Nájera AI,de Renobales M,Barron LJ

    更新日期：2015-04-15 00:00:00

  • Simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids in commonly consumed vegetables by ultra-performance liquid chromatography-tandem mass spectrometry.

    abstract：:A sensitive and reliable method was developed and validated for the simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids based on a rapid metabolomic extraction procedure combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in a single chromato...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.128712

    authors： Zhao L,Zhao X,Xu Y,Liu X,Zhang J,He Z

    更新日期：2021-05-15 00:00:00

  • Proton NMR relaxation study of swelling and gelatinisation process in rice starch-water samples.

    abstract：:Proton transverse magnetization decay curves of rice flour starch-water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three mor...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2008.01.048

    authors： Ritota M,Gianferri R,Bucci R,Brosio E

    更新日期：2008-09-01 00:00:00

  • Sucrose transportation control mediates the fresh-keeping effects of burdock fructooligosaccharide in 'Crimson Seedless' grapes.

    abstract：:In 'Crimson Seedless' grapes, the appearance of senescence caused by abnormal dark red color, the loss of crisp taste caused by the decrease in firmness, and the fading of sweetness caused by the decrease in total soluble sugar (TSS) are the main problems affecting its edible qualities after storage. In the mesocarp, ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.127437

    authors： Sun F,Zhu L,Wang X,Cheng J,Cui B,Liu J,Tan F,Fu M

    更新日期：2020-12-01 00:00:00

  • The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.

    abstract：:This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromat...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2018.05.005

    authors： Colangelo D,Torchio F,De Faveri DM,Lambri M

    更新日期：2018-10-30 00:00:00

  • Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline.

    abstract：:2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribution to the aroma in both fragrant and non-fragrant rice, sensory profiling was conducted with a trained panel to examine the sensory prope...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.128077

    authors： Wei X,Sun Q,Methven L,Elmore JS

    更新日期：2021-03-01 00:00:00

  • Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment.

    abstract：:Grape seed extract and grape pomace are rich sources of polyphenols. The aim of this study was to evaluate the release of polyphenols, the solubilisation of carbohydrate, and the antioxidant capacity of these grape by-products after enzymatic reaction with carbohydrases (cellulolytic and pectinolytic activities) and t...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2012.01.031

    authors： Chamorro S,Viveros A,Alvarez I,Vega E,Brenes A

    更新日期：2012-07-15 00:00:00

  • Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates.

    abstract：:Multi-functional phenolic emulsifiers were prepared by covalently coupling β-Lactoglobulin (βLg) to caffeic acid (CA) using crosslinker chemistry at different pH conditions (pH 2.5, 6.0, and 8.5). The resulting bioconjugates were characterized by MALDI-TOF MS, differential scanning calorimetry (DSC), fluorescence-quen...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.08.101

    authors： Abd El-Maksoud AA,Abd El-Ghany IH,El-Beltagi HS,Anankanbil S,Banerjee C,Petersen SV,Pérez B,Guo Z

    更新日期：2018-02-15 00:00:00

  • Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef.

    abstract：:Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef were studied. Increased air velocities and stepwise ageing regime had no effect (P > 0.05) on dry-aged beef lipid and protein oxidative stab...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.128601

    authors： Zhang R,Yoo MJY,Farouk MM

    更新日期：2021-05-15 00:00:00

  • Morphology-maintaining synthesis of copper hydroxy phosphate@metal-organic framework composite for extraction and determination of trace mercury in rice.

    abstract：:A novel copper hydroxy phosphate@MOF composite DMP-Cu decorated by 2, 5-dimercapto-1, 3, 4-thiadiazol was facilely prepared and characterized. A dispersive SPE strategy using DMP-Cu as adsorbent combined with atomic fluorescence spectroscopy was developed for the selective capture of trace total mercury in rice sample...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.128508

    authors： Song C,Zhang Y,Li X,Ouyang G,Cui J,Zhang L,Yu A,Zhang S,Cui Y

    更新日期：2021-05-01 00:00:00

  • Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataegus spp.) fruits by high performance liquid chromatography-electrospray ionisation mass spectrometry.

    abstract：:Eleven major phenolic compounds (hyperoside, isoquercitrin, chlorogenic acid, ideain, epicatechin, two procyanidin (PA) dimers, three PA trimers and a PA dimer-hexoside) were quantified in the fruits of 22 cultivars/origins of three species of the Chinese hawthorn (Crataegus spp.) by HPLC-ESI-MS-SIR. Hyperoside (0.1-0...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2011.01.103

    authors： Liu P,Kallio H,Lü D,Zhou C,Yang B

    更新日期：2011-08-01 00:00:00

  • Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes.

    abstract：:Fresh coriander leaves were steam- and water-blanched at 100 °C and at 90 and 100 °C, respectively, for 1-10 min, and subsequently comminuted to form a paste. Pasty products obtained from coriander fruits were processed after water-blanching applying the same time-temperature regimes. Among the 11 phenolics characteri...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2013.02.077

    authors： Kaiser A,Kammerer DR,Carle R

    更新日期：2013-09-01 00:00:00

  • Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution.

    abstract：:The present study investigated the changes in phytochemicals and antioxidant activities in 25 leafy vegetables with two common boiling practices viz., with 5% NaCl solution (BSW) and normal water (BNW) in a domestic microwave oven. Fresh samples (100g) were rich in polyphenols (58.8-296.9mg), tannin (402.0-519.4mg), f...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2014.12.068

    authors： Singh S,Swain S,Singh DR,Salim KM,Nayak D,Roy SD

    更新日期：2015-06-01 00:00:00

  • The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation.

    abstract：:Effects of different levels of rutin (0, 10, 50, 100 and 200 μmol/g protein) on the conformational changes and gel properties of myofibrillar protein (MP) were investigated. Rutin at 200 μmol/g caused the greatest carbonyl content. The incorporation of rutin caused the losses of thiol, free amine and α-helix contents,...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2019.125206

    authors： Jia N,Zhang F,Liu Q,Wang L,Lin S,Liu D

    更新日期：2019-12-15 00:00:00