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1. Dynamic viscoelastic behaviour, gelling properties of myofibrillar proteins and histological changes in shrimp (L. vannamei) muscles during ice storage

Author:
Naresh Kumar Mehta; Banalata Rout; Amjad K. Balange; Binaya Bhusan Nayak
Source:
Aquaculture and fisheries 2023 v.8 no.2 pp. 180-189
ISSN:
2468-550X
Subject:
cold storage; storage modulus; storage time,   etc   ; adenosinetriphosphatase; aquaculture; calcium; emulsions; gel strength; histology; muscles; myosin; protein value; shrimp; shrimp meat; solubility; viscoelasticity;     Show all 16 Subjects
Abstract:
... Changes in protein quality during ice storage affects the muscle structure, the textural quality, functional properties and the eating quality. Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes in white leg shrimp muscles were assessed for 14 days in ice storage. Reduction in Ca²⁺ ATPase activity of fresh myofibrillar protein (MFP), fading of ...
DOI:
10.1016/j.aaf.2021.08.011

2. Effect of cold storage on some biological and physiological performance of Adalia decempunctata L.

Author:
Zahra Mojib-Haghghadam; Jalal Jalali Sendi; Arash Zibaee; Jafar Mohaghegh
Source:
Comparative biochemistry and physiology 2023 v.263 pp. 110797
ISSN:
1096-4959
Subject:
cold storage; storage time,   etc   ; Adalia; adults; antioxidants; energy; females; glucose; males; survival rate;     Show all 10 Subjects
Abstract:
... Adalia decempunctata (L.) is a common predator in agro ecosystems. Here, the effects of low-temperature storage on biological parameters, energy reserves, and antioxidant enzymes were investigated. Eggs, larvae, and pupae of this predator were maintained for 1–4 weeks and adults for different days (20, 35, 50, and 65 d) at 4, 7, and 10 °C in darkness and 70 ± 5% R.H. After storage of 20 days, the ...
DOI:
10.1016/j.cbpb.2022.110797

3. Ethylene promotes ester biosynthesis through PuERF13/PuDof2.5 synergically activated PuAAT1 during ripening of cold-stored ‘Nanguo’ pear

Author:
Xinyue Li; Siyang Gao; Liu Yang; Mingxin Yin; Jiaxin Li; He Zhang; Shujuan Ji
Source:
Postharvest biology and technology 2023 v.195 pp. 112108
ISSN:
0925-5214
Subject:
cold storage; storage time,   etc   ; Pyrus ussuriensis; biosynthesis; ethephon; ethylene; fruits; genes; odors; pears; refrigeration;     Show all 11 Subjects
Abstract:
... Aroma is an important trait of ‘Nanguo’ pear (Pyrus ussuriensis Maxim.), and esters are the main aroma components in the fruit. Refrigeration prolongs the storage period of the fruit but results in evident loss of esters. Here, we treated the refrigerated fruit with 1000 μL L⁻¹ Ethephon solution and found that exogenous ethylene treatment raised the biosynthesis of ten individual esters, and up-re ...
DOI:
10.1016/j.postharvbio.2022.112108

4. Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

Author:
Ishtiaq Ahmad; Zhouyi Xiong; Hanguo Xiong; Rana Muhammad Aadil; Nauman Khalid; Allah Bakash Jvaid Lakhoo; Zia-ud-din; Asad Nawaz; Noman Walayat; Rao Sanaullah Khan
Source:
Food science and human wellness 2023 v.12 no.1 pp. 69-78
ISSN:
2213-4530
Subject:
storage quality; storage time,   etc   ; antioxidant activity; enzymatic hydrolysis; food science; free radicals; humans; hysteresis; ingredients; pH; potatoes; refrigeration; temperature; viscosity; yogurt;     Show all 15 Subjects
Abstract:
... Evidences show that the storage period greatly affects the quality of yogurt. In this study, three types of yogurt: control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and enzymatically hydrolyzed potato powder yogurt (EHPPY) were prepared at 42 °C for 5 h and stored for 28 days at 4 °C. The yogurts were evaluated for quality characteristics at different storage periods. Negligible diff ...
DOI:
10.1016/j.fshw.2022.07.024

5. Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal

Author:
Marek Kowalczyk; Piotr Domaradzki; Małgorzata Materska; Mariusz Florek; Agnieszka Kaliniak-Dziura; Piotr Skałecki; Paweł Żółkiewski; Tomasz Grenda; Marzena Pabich
Source:
Food chemistry 2023 v.399 pp. 133978
ISSN:
0308-8146
Subject:
cold storage; storage time,   etc   ; alpha-tocopherol; color; consumer acceptance; food chemistry; leaf extracts; lipid peroxidation; pH; raw meat; sensory evaluation; texture; veal; water activity;     Show all 14 Subjects
Abstract:
... The occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat. The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assessed. The pH, water activity, texture, colour, d ...
DOI:
10.1016/j.foodchem.2022.133978

6. Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion

Author:
Caiyun Cheng; Chao Yuan; Bo Cui; Lu Lu; Jianpeng Li; Haojie Sha
Source:
Food hydrocolloids 2023 v.134 pp. 108104
ISSN:
0268-005X
Subject:
storage modulus; storage quality,   etc   ; adsorption; contact angle; crystal structure; cyclodextrins; droplet size; emulsions; homogenization; hydrocolloids; loss modulus; microstructure; oil-water interface; oils; rheology; solubility; surface tension;     Show all 17 Subjects
Abstract:
... An oil-in-water (O/W) Pickering emulsion stabilized by cyclodextrins (CDs), including α-, β-, γ-CD, and the hydroxypropyl (HP) derivatives, was prepared by high-speed homogenization. The interfacial behavior of CDs was studied by the contact angle, surface tension, interface tension, and adsorption kinetics. The physicochemical properties of CD Pickering emulsion were characterized by adsorption c ...
DOI:
10.1016/j.foodhyd.2022.108104

7. Diameter-based inkjet-printed paper devices for formaldehyde analysis in foods

Author:
Benjarat Tasangtong; Charles S. Henry; Yupaporn Sameenoi
Source:
Food control 2023 v.145 pp. 109408
ISSN:
0956-7135
Subject:
storage time,   etc   ; carcinogens; color; food safety; formaldehyde; paper; spoilage; titration;     Show all 8 Subjects
Abstract:
... In this work, we report a newly developed paper-based analytical device (PAD) for determining formaldehyde in foods. Formaldehyde (FA) is considered as a carcinogen and classified as a Type 2 hazardous substance but it is still illegally use as a preservative in many foods to prevent them from spoilage and increase storage time. Current technologies for quantifying FA in foods are expensive, requi ...
DOI:
10.1016/j.foodcont.2022.109408

8. Pulsed light influences several metabolic routes, delaying ripening and improving the postharvest quality of acerola

Author:
José J.N. Macedo; Alex G. Sanches; Marcela C. Rabelo; Mônica M.A. Lopes; Valdinéia S. Freitas; Amanda G. Silveira; Carlos F.H. Moura; Ebenezer O. Silva; Maria Izabel Gallão; Enéas Gomes-Filho; Elenilson G. Alves-Filho; Maria Raquel A. Miranda
Source:
Scientia horticulturae 2023 v.307 pp. 111505
ISSN:
0304-4238
Subject:
storage quality; storage time,   etc   ; acerolas; ascorbic acid; carbon dioxide; cell walls; climacteric fruits; elicitors; ethylene; hydrogen peroxide; hydrolysis; lipid peroxidation; metabolism; oxidation; polyamines; polyphenols; postharvest treatment; weight loss;     Show all 18 Subjects
Abstract:
... This study investigated how pulsed light (PL) postharvest treatment influences acerola ripening physiology and quality, thus physiologically mature acerola ‘Okinawa’ were treated with PL (0.6 J.cm⁻²) and stored for 16 days at 10 °C. Compared to untreated, PL-treated acerola showed a 5% reduction in climacteric respiration with 78.65 mol CO₂ kg⁻¹ h⁻¹ and a one-day delay in ethylene peak of 2.65 µL ...
DOI:
10.1016/j.scienta.2022.111505

9. Cross-linked amorphous potassium titanate Nanobelts/Titanium carbide MXene nanoarchitectonics for efficient sodium storage at low temperature

Author:
Jiabao Li; Shaocong Tang; Ziqian Li; Zibiao Ding; Tianyi Wang; Chengyin Wang
Source:
Journal of colloid and interface science 2023 v.629 pp. 461-472
ISSN:
0021-9797
Subject:
cold storage,   etc   ; alkalinization; anodes; crosslinking; nanosheets; potassium; reaction kinetics; sodium; titanium;     Show all 9 Subjects
Abstract:
... One of the major challenges to improving the performance of sodium-ion batteries at low temperatures is to develop effective anode materials with novel structures and fast reaction kinetics. Currently, converting electrode materials from the crystalline to amorphous state is an effective approach to fabricate the electrode material with high sodium storage performance. Herein, a three-dimensional ...
DOI:
10.1016/j.jcis.2022.09.063

10. Anti-glycation level of pectic oligosaccharide in orange peel and its stability in accelerated storage temperature

Author:
Haixia Yan; Xiaoyu Zhang; Liu Yang; Yixiao Shen; Ling Liu
Source:
Food chemistry 2023 v.398 pp. 133886
ISSN:
0308-8146
Subject:
storage temperature,   etc   ; food chemistry; gel chromatography; glycation; oligosaccharides; orange peels; polymerization;     Show all 7 Subjects
Abstract:
... In this study, pectic oligosaccharides of orange peel (OPOs) were isolated and their structure characterized, and then screened according to anti-glycation level compared with aminoguanidine (AG). The results indicated that OPOs mainly included two components, and the main component has more than 50 % inhibition level for the seven glycation products at 60 °C for 40 h. At the accelerated storage t ...
DOI:
10.1016/j.foodchem.2022.133886

11. Laser scattering imaging combined with CNNs to model the textural variability in a vegetable food tissue

Author:
Samuel Verdú; José M. Barat; Raúl Grau
Source:
Journal of food engineering 2023 v.336 pp. 111199
ISSN:
0260-8774
Subject:
storage time,   etc   ; bananas; color; firmness; fruits; light transmission; texture; variance; vegetables;     Show all 9 Subjects
Abstract:
... In this work, the capacity of the laser scattering imaging, combined with predesigned convolutional neural networks was studied to model the textural variability of pre-processed banana as vegetable tissue. Three different imaging embedders (Inception V3, Painters and VGG19) and four types of images (based on colour channels RGB) were tested for that purpose. Two batches of bananas were stored for ...
DOI:
10.1016/j.jfoodeng.2022.111199

12. Globally optimal control of hybrid chilled water plants integrated with small-scale thermal energy storage for energy-efficient operation

Author:
Wenke Zou; Yongjun Sun; Dian-ce Gao; Xu Zhang
Source:
Energy 2023 v.262 pp. 125469
ISSN:
0360-5442
Subject:
water storage,   etc   ; carbon; energy efficiency; hybrids; temperature; thermal energy; water supply; weather;     Show all 8 Subjects
Abstract:
... The integration of thermal energy storage in chilled water systems is an effective way to improve energy efficiency and is essential for achieving carbon emission reduction. However, the commonly used large-scale thermal energy storage needs significantly larger space, which hinders the wide application of thermal storage in large number of existing buildings. Unlike previous studies, this study i ...
DOI:
10.1016/j.energy.2022.125469

13. Prediction of high-density polyethylene pyrolysis using kinetic parameters based on thermogravimetric and artificial neural networks

Author:
Xiaoxiao Yin; Junyu Tao; Guanyi Chen; Xilei Yao; Pengpeng Luan; Zhanjun Cheng; Ning Li; Zhongyue Zhou; Beibei Yan
Source:
Frontiers of environmental science & engineering 2023 v.17 no.1 pp. 6
ISSN:
2095-2201
Subject:
information storage,   etc   ; activation energy; neural networks; polyethylene; prediction; pyrolysis; thermogravimetry; weight loss;     Show all 8 Subjects
Abstract:
... Pyrolysis is considered an attractive option and a promising way to dispose waste plastics. The thermogravimetric experiments of high-density polyethylene (HDPE) were conducted from 105 °C to 900 °C at different heating rates (10 °C/min, 20 °C/min, and 30 °C/min) to investigate their thermal pyrolysis behavior. We investigated four methods including three model-free methods and one model-fitting m ...
DOI:
10.1007/s11783-023-1606-3

14. Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan

Author:
Xueqing Li; Liuping Fan; Jinwei Li
Source:
Food hydrocolloids 2023 v.134 pp. 108036
ISSN:
0268-005X
Subject:
storage modulus,   etc   ; chitosan; electrostatic interactions; emulsions; extrusion; hydrocolloids; hydrogen; pH; surface tension; wettability;     Show all 10 Subjects
Abstract:
... β-cyclodextrin (β-CD) modified by chitosan (CS) via electrostatic interactions and hydrogen bonds was used to fabricate high internal phase emulsions (HIPEs) for food 3D printing. The most promising ink for 3D printing was screened among HIPEs stabilized by polysaccharide complexes at CS concentrations of 0.08–0.40 wt% and pH values of 3–7. The β-CD/CD complexes formed by 1.20 wt% β-CD and 0.32 wt ...
DOI:
10.1016/j.foodhyd.2022.108036

15. Effects of a novel combination of gallic acid, hydrogen peroxide and lactic acid on pathogen inactivation and shelf-life of baby spinach

Author:
Bin Zhou; Yaguang Luo; Xiangwu Nou; Esther Mwangi; Elena Poverenov; Victor Rodov; Philip Demokritou; Jorge M. Fonseca
Source:
Food control 2023 v.143 pp. 109284
ISSN:
0956-7135
Subject:
cold storage; storage time,   etc   ; Escherichia coli O157; Listeria monocytogenes; chlorine; food safety; foodborne illness; fresh produce; gallic acid; humans; hydrogen peroxide; industry; lactic acid; leaves; organic foods; peracetic acid; shelf life; spinach;     Show all 18 Subjects
Abstract:
... Recurring foodborne illness outbreaks associated with the consumption of contaminated leafy greens attest to the challenges facing the produce industry. Here we report the effects of a novel combination of gallic acid (1500 mg/L), hydrogen peroxide (30 mg/L), and lactic acid (1800 mg/L) (GHL) on inactivation of foodborne human pathogens on baby spinach. Fresh baby spinach samples inoculated with E ...
DOI:
10.1016/j.foodcont.2022.109284

16. An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study

Author:
Giuseppe Natrella; Giuseppe Gambacorta; Michele Faccia
Source:
International dairy journal 2023 v.136 pp. 105499
ISSN:
0958-6946
Subject:
cold storage,   etc   ; acidification; beta-galactosidase; galactose; glucose; lactose; lactose free diet; odors; proteolysis; taste;     Show all 10 Subjects
Abstract:
... Many lactose-free dairy products are produced using commercial lactase, but not without problems such as the sweetish taste due to the presence of free glucose and galactose. The aim of the present study was to obtain a lactose-free version of direct-acidified mozzarella without using the enzyme, but removing lactose by curd washing and pressing. The best results were obtained with double curd was ...
DOI:
10.1016/j.idairyj.2022.105499

17. Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS

Author:
Yu Liu; Xin Guo; Niannian Wang; Shiling Lu; Juan Dong; Zeliang Qi; Junrong Zhou; Qingling Wang
Source:
Food chemistry 2023 v.398 pp. 133931
ISSN:
0308-8146
Subject:
storage time,   etc   ; diacylglycerols; egg yolk; food chemistry; glycerophospholipids; lipidomics; lysophospholipids; metabolism; metabolites; sphingolipids; sterols;     Show all 11 Subjects
Abstract:
... A comprehensive UPLC-MS/MS-based lipidomics analysis of egg yolk at different storage periods was performed. Through the analysis, 836 lipid species from 27 subclasses were detected, including 159 significantly different lipid species. Glycerolipids (GL) and glycerophospholipids (GP) were the most abundant lipids, followed by fatty acyls (FA), sphingolipids (SP), sterol lipids (ST), and prenol lip ...
DOI:
10.1016/j.foodchem.2022.133931

18. A new pre-gelatinized starch preparing by spray drying and electron beam irradiation of oat starch

Author:
Huishan Shen; Jiangtao Yu; Junqing Bai; Yili Liu; Xiangzhen Ge; Wenhao Li; Jianmei Zheng
Source:
Food chemistry 2023 v.398 pp. 133938
ISSN:
0308-8146
Subject:
storage modulus,   etc   ; amylopectin; depolymerization; food chemistry; gelatinization; irradiation; oat starch; solubility; spray drying; viscosity;     Show all 10 Subjects
Abstract:
... As a green and safe physical technology, irradiation is increasingly used to improve starch properties. In the study, oat starch was pre-gelatinized at 70 °C followed by spray drying. Subsequently, the spray-dried starch (SDS) was exposed to electron beam (e-beam) irradiation at different doses to obtain new pre-gelatinized starch. Spray drying caused a decrement in the ratio of long B3 chains and ...
DOI:
10.1016/j.foodchem.2022.133938

19. Exogenous 24-epibrassinolide alleviates chilling injury in peach fruit through modulating PpGATA12-mediated sucrose and energy metabolisms

Author:
Shunqing Hu; Yuanyuan Hou; Liangyi Zhao; Yonghua Zheng; Peng Jin
Source:
Food chemistry 2023 v.400 pp. 133996
ISSN:
0308-8146
Subject:
cold storage,   etc   ; energy; food chemistry; molecular biology; peaches; sucrose; transcription (genetics); zinc finger motif;     Show all 8 Subjects
Abstract:
... 24-Epibrassinolide (EBR) may act as a modulator for chilling injury in peach fruit during cold storage. In this study, we screened a EBR-induced GATA-type zinc finger protein PpGATA12. The objective of this study was to investigate the potential roles of EBR treatment and transcriptional regulation of PpGATA12 in regulating chilling resistance of peaches. In the current study, we found that EBR tr ...
DOI:
10.1016/j.foodchem.2022.133996

20. Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage

Author:
Chao Zhang; Yuexin Li; Xiufang Xia; Qinxiu Sun; Fangda Sun; Baohua Kong
Source:
Food chemistry 2023 v.398 pp. 133874
ISSN:
0308-8146
Subject:
frozen storage,   etc   ; air; breasts; chickens; food chemistry; hydrophobicity; oxidation; protein structure; thermal stability; ultrasonic treatment;     Show all 10 Subjects
Abstract:
... The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on the protein oxidation, structure, and thermal stability of chicken breast during frozen storage was evaluated in this study. Compared to IF and AF samples, the UF samples had a lower carbonyl content, dityrosine content, and surface hydrophobicity of myofibrillar protein (MP) (P < 0.05), ...
DOI:
10.1016/j.foodchem.2022.133874