Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106410 - 106410

Опубликована: Март 1, 2025

Язык: Английский

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Transcriptomic Analysis of the Mechanisms Underlying Delayed Quality Deterioration in Fresh‐Cut Asparagus Lettuce Using Ascorbic Acid and L‐Cysteine in a Sodium Carboxymethyl Cellulose Coating

Journal of Food Biochemistry, Год журнала: 2025, Номер 2025(1)

Опубликована: Янв. 1, 2025

Browning and green loss are two typical characteristics of quality deterioration in fresh‐cut asparagus lettuce ( Lactuca sativa var. angustata). In the present study, mechanism underlying delay by solution was elucidated through transcriptomic analysis. Fresh‐cut immersed a containing 0.67% sodium carboxymethyl cellulose (CMC‐Na), 0.85% L‐cysteine (L‐Cys), 0.38% ascorbic acid (AsA), distilled water (control) for 10 min, respectively. Both treated control samples were stored dark at 4°C with 80%–90% relative humidity eight days. The results showed that treatment retarded cut surface browning color extended shelf life lettuce. comparison to group, effectively attenuated upregulation LsACO3 LsACS1 genes; it downregulated expression phospholipase‐related genes LsNPC6 , LsPLC2 At2g42690 . Conversely, there substantial gene related L. calmodulin‐like proteins calcium‐dependent protein kinases, along activation mitogen‐activated kinase (MAPK) signaling pathway significant associated jasmonic biosynthesis involved defense response. conclusion, our findings indicated delays during storage inhibiting endogenous ethylene synthesis, mitigating reactive oxygen damage, enhancing disease resistance, thereby providing superior preservation its texture. provide an alternative method delaying produce.

Язык: Английский

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Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics

Food Chemistry X, Год журнала: 2025, Номер 27, С. 102424 - 102424

Опубликована: Апрель 1, 2025

Ripened Pu-erh tea (RPT) is renowned for its distinctive flavor and health benefits. However, complex fermentation process poses challenges in ensuring consistency production. This study investigated RPT formation through sensory evaluation, multi-omics analysis, multivariate statistical approaches. By day 24, the exhibited a reddish-brown infusion mellow, thick taste (MT_RPT), achieving highest score (94.0, P < 0.05). Sixteen flavor-related chemical components significant changes (P The contents of free amino acids, L-theanine, polyphenols, flavonoids, catechins, thearubigins decreased. In contrast, total soluble sugars, caffeine, theobromine, epicatechin, theabrownins (TBs) increased, reaching 74.1 mg/g, 65.38 3.13 3.33 134.84 respectively. Additionally, 33 nonvolatile metabolites (e.g., pelargonidin 3-O-glucoside, dihydroisorhamnetin, puerarin) were significantly correlated with MT_RPT (VIP > 1, |r| ≥ 0.8, 0.05) influenced by key functional microbes, including Pantoea, Aspergillus, Brachybacterium, Staphylococcus. 30, darkened, scores declined (81.4, 0.05), attributed to dominance Brevibacterium. microbial shift reduced water-soluble pectin, 11 while increasing TBs theophylline (219.33 mg/g 0.09 respectively). Therefore, identified as crucial indicator optimal fermentation. Moreover, redundancy analysis indicated that pile's central temperature, moisture content, pH essential parameters These findings deepen our understanding development mechanisms provide valuable insights into precise control.

Язык: Английский

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Xanthan gum and carboxymethyl cellulose-based coating maintain postharvest quality and organic acids of button mushrooms (Agaricus bisporus)

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Апрель 2, 2025

Язык: Английский

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An impedance-based beef freshness detection method using GcForest learning model

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Апрель 9, 2025

Язык: Английский

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