Frontiers in Nutrition,
Год журнала:
2024,
Номер
11
Опубликована: Май 3, 2024
Essential
oils
have
been
recognized
for
their
strong
antibacterial
property,
making
them
an
innovative
approach
preserving
meat.
However,
chemical
instability
and
direct
impact
on
meat
proteins
limit
application.
To
overcome
these
limitations,
various
loading
systems
explored.
This
study
aimed
to
compare
the
effect
of
cinnamon
essential
oil
(CEO)
loaded
in
a
liposome
emulsion
system
proteolysis
minced
pork
evaluate
advantages
each
delivery
preventing
microorganism-induced
quality
deterioration
Minced
treated
with
CEO-liposomes
exhibited
lower
pH,
total
volatile
basic
nitrogen
(TVB-N),
viable
count
(TVC)
values
than
CEO-emulsions
provided
better
protection
against
microorganisms.
SDS-polyacrylamide
gel
electrophoresis
(PAGE)
analysis
confirmed
that
CEO-liposome
was
more
effective
protecting
from
degradation.
Moreover,
produced
amount
bitter
amino
acids
harmful
biogenic
amines.
Antibacterial
mechanisms
indicated
stronger
inhibitory
major
spoilage
bacteria
products
by
increasing
cell
membrane
permeability.
The
damage
further
supported
increase
conductivity
leakage
nucleic
acids.
Compared
CEO-emulsion
system,
emerged
as
preservative
pork.
These
results
important
theoretical
support
using
bioactive
compound
prevent
Foods,
Год журнала:
2025,
Номер
14(5), С. 843 - 843
Опубликована: Фев. 28, 2025
To
develop
and
utilize
Folium
Artemisia
argyi
(FAA)
tea
resources,
UPLC-MS/MS,
HS-GC-IMS,
HS-SPME/GC×GC-TOFMS
were
adopted
to
analyze
its
volatile
non-volatile
compounds,
when
harvested
from
March
June,
in
combination
with
antioxidant
activity.
Here,
1742
compounds
8726
identified,
75
differential
metabolites
36
key
flavor
screened.
Notably,
1-octen-3-one,
(E)-2-octenal,
(E)-2-undecenal,
heptanal
identified
as
major
contributors
the
sweet,
fruity,
green,
herbal
aromas,
concentration
of
them
was
highest
June-harvest
FAA
tea.
Furthermore,
metabolomics
revealed
that
there
154
at
four
harvest
times,
which
mainly
related
amino
acid
biosynthetic
pathways.
Samples
June
also
showed
strongest
capacity,
positively
correlated
D-xylitol,
L-glutamic
acid,
honokiol,
costunolide.
These
findings
highlight
optimal
time,
providing
superior
enhanced
properties,
underscoring
potential
a
valuable
resource
for
functional
food
development.
Plant Growth Regulation,
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 17, 2025
The
tea
aphid
Toxoptera
aurantii
Boyer,
is
a
devastating
pest
to
the
plant
(Camellia
sinensis).
Tea
plants
can
emit
broad
spectrum
of
volatile
organic
compounds
(VOCs),
and
patterns
emission
are
significantly
influenced
by
type
herbivory.
In
current
work,
we
examined
how
overall
profile
volatiles
changes
in
response
varying
levels
infestation
multivariate
network
analysis.
Notable
profiles
were
found
upon
infestation.
Multiple
dimension
reduction
methods
demonstrated
that
emissions
from
underwent
systemic
densities
feeding.
As
intensified,
Shannon
entropy
uniformity
abundances
intricately
adjusted,
providing
key
insights
into
dynamically
modulates
against
herbivore
attack.
complexity
was
obviously
increased,
accompanied
decreased
modularity
enhanced
positive
associations.
Our
work
interprets
as
an
integrated
system,
exploring
association
within
rewired
combinatorial
application
analyses
offers
novel
perspective
for
studying
volatiles,
enhancing
our
understanding
their
roles
Foods,
Год журнала:
2025,
Номер
14(7), С. 1283 - 1283
Опубликована: Апрель 7, 2025
In
this
study,
the
ball
milling
method
was
used
to
produce
superfine
green
tea
powder
(SGTP).
We
contents
of
chlorophyll,
caffeine,
polyphenols,
and
total
free
amino
acids
as
indicators
combined
analytic
hierarchy
process
(AHP)
fuzzy
comprehensive
evaluation
establish
an
AHP-fuzzy
approach
applicable
SGTP.
The
production
SGTP
optimized
using
response
surface
methodology
(RSM).
results
showed
that
three
factors
grinding
time,
rotation
speed,
ball-to-material
ratio
had
significant
effects
on
content
main
components
powder,
order
follows:
>
time
speed.
optimal
for
preparation
were
5.85
h,
397
r/min,
9.2:1,
respectively.
also
found
that,
compared
with
made
traditional
crushing
method,
prepared
under
these
conditions
possessed
strong
advantages
in
terms
particle
size,
dissolution
major
components,
antioxidant
capacity.
optimization
is
initially
discussed,
then,
a
new
proposed,
providing
technical
support
improving
quality
powder.
approach,
by
quantifying
qualitative
assessments,
significantly
refined
our
process,
enabling
more
precise
determination
parameters.
Beverages,
Год журнала:
2024,
Номер
10(2), С. 35 - 35
Опубликована: Май 11, 2024
This
study
investigated
the
impact
of
storage
temperatures
(−20
°C,
room
temperature,
and
40
°C)
on
sensory
evaluation,
metabolites,
volatile
compounds
green
tea
stored
for
12
months.
The
evaluation
revealed
that
samples
at
−20
°C
retained
their
emerald
colour,
tender
aroma,
refreshing
taste.
Green
biochemical
constituents,
including
water
extracts
total
free
amino
acids,
were
measured
by
Chinese
National
Standard
Methods
(GB/T
8305-2013
GB/T
8314-2013).
Tea
polyphenols
flavonoids
determined
using
spectrophotometric
methods,
while
phytochemicals
detected
validated
HPLC,
gas
chromatography
coupled
with
triple
quadrupole
mass
spectrometry.
analysis
showed
highest
significantly
reduced
higher
temperatures.
A
similar
trend
was
observed
soluble
sugar
content,
extracts.
catechins,
(-)-epigallocatechin-3-gallate
(EGCG)
(-)-gallocatechin
gallate
(GCG),
showing
susceptibility
to
temperature.
compound
distinct
profiles
variations
in
abundance
compounds,
such
as
di-methyl
sulfide,
phenyl
ethyl
alcohol,
indole,
benzaldehyde.
identifies
temperature-sensitive
providing
insights
into
mechanisms
underlying
quality
deterioration
during
storage.
