摘要：
The deterioration of food freshness and occurrence of spoilage is attributed to adverse external conditions during storage, leading to unnecessary waste and posing food safety concerns. Therefore, it is imperative to develop packaging that monitors and maintains food freshness. Intelligent and active packaging precisely meets these desired requirements. Intelligent packaging has the potential to offer real-time feedback on environmental changes within the packaging, providing valuable information about food quality and safety. On the other hand, active packaging represents a novel approach that incorporates active ingredients, such as antimicrobials into packages to enhance food quality. This review highlights recent advancements in dual -functional packaging utilizing various plant essential oils and pH -sensitive natural pigments. It explores different methods, with a focus on electrospinning, and also discusses existing challenges and future trends. This information aims to assist in the development of packaging systems, offering a new direction for the development of antibacterial and pHsensitive packaging.
期刊：
International Journal of Biological Macromolecules,2024年261(Pt 2):129900 ISSN：0141-8130
通讯作者：
Li, Peng
作者机构：
[Sun, Xinyang; Wu, Simiao; Jiang, Xiaoyi; Shao, Zhiying; Fang, Yong] College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China;[Shao, Zhiying] Key Laboratory of Modern Agriculture Equipment and Technology, School of Agricultural Engineering, Jiangsu University, Zhenjiang, China;[Lin, Qinlu] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China;[Zhao, Siming] College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China;[Cheng, Yunhui] College of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, China
通讯机构：
[Li, Peng] C;College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China. Electronic address:
关键词：
Apple juice;Hg(II) removal;Nano‑selenium functionalized chitosan gel beads
摘要：
The presence of potentially toxic elements and compounds poses threats to the quality and safety of fruit juices. Among these, Hg(II) is considered as one of the most poisonous heavy metals to human health. Traditional chitosan-based and selenide-based adsorbents face challenges such as poor adsorption capacity and inconvenient separation in juice applications. In this study, we prepared nano‑selenium functionalized chitosan gel beads (nanoSe@CBs) and illustrated the synergistic promotions between chitosan and nanoSe in removing Hg(II) from apple juice. The preparation conditions, adsorption behaviors, and adsorption mechanism of nanoSe@CBs were systematically investigated. The results revealed that the adsorption process was primarily controlled by chemical adsorption. At the 0.1% dosage, the adsorbent exhibited high uptake, and the maximum adsorption capacity from the Langmuir isotherm model could reach 376.5mg/g at room temperature. The adsorbent maintained high adsorption efficiency (> 90%) across a wide range of Hg(II) concentrations (0.01 to 10mg/L) and was unaffected by organic acids present in apple juice. Additionally, nanoSe@CBs showed negligible effects on the quality of apple juice. Overall, nanoSe@CBs open up possibilities to be used as a safe, low-cost and highly-efficient adsorbent for the removal of Hg(II) from juices and other liquid foods.
期刊：
JOURNAL OF EXPERIMENTAL BOTANY,2023年74(10):3003-3018 ISSN：0022-0957
通讯作者：
Feng Yu<&wdkj&>Qinlu Lin
作者机构：
[Tang, Yuqin; Li, Wanjing; He, Wei; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Peoples R China.;[Wang, Long; Yu, Feng; Luo, Xiao; He, Wei] Hunan Univ, Coll Biol, Key Lab Plant Funct Genom & Dev Regulat, Changsha 410082, Hunan, Peoples R China.;[Yu, Feng; Luo, Xiao] Hunan Acad Agr Sci, Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Peoples R China.
通讯机构：
[Feng Yu] H;[Qinlu Lin] N;Hunan Province, Key Laboratory of Plant Functional Genomics and Developmental Regulation, College of Biology, Hunan University , Changsha 410082 , P. R. China<&wdkj&>State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences , Changsha, 410125 , P. R. China<&wdkj&>National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry and Technology , Changsha 410004 , P. R. China
摘要：
Chalky endosperm negatively affects the appearance, milling, and eating qualities of rice (Oryza sativa L.) grains. Here, we report the role of two receptor-like kinases, FERONIA-LIKE RECEPTOR 3 (FLR3) and FERONIA-LIKE RECEPTOR 14 (FLR14), in grain chalkiness and quality. Knockouts of FLR3 and/or FLR14 increased the number of white-core grains caused by aberrant accumulation of storage substances, resulting in poor grain quality. Conversely, the overexpression of FLR3 or FLR14 reduced grain chalkiness and improved grain quality. Transcriptome and metabolome analyses showed that genes and metabolites involved in the oxidative stress response were significantly up-regulated in flr3 and flr14 grains. The content of reactive oxygen species was significantly increased in flr3 and flr14 mutant endosperm but decreased in overexpression lines. This strong oxidative stress response induced the expression of programmed cell death (PCD)-related genes and caspase activity in endosperm, which further accelerated PCD, resulting in grain chalkiness. We also demonstrated that FLR3 and FLR14 reduced grain chalkiness by alleviating heat-induced oxidative stress in rice endosperm. Therefore, we report two positive regulators of grain quality that maintain redox homeostasis in the endosperm, with potential applications in breeding rice for optimal grain quality. Rice FLR3 and FLR14 positively regulate grain quality via maintaining endosperm redox homeostasis and alleviate endosperm oxidative stress caused by high temperature.
作者机构：
[Zhang, Biao; Ding, Yongbo; Jiang, Yuling; Chen, Huirong; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn,Natl Engn Res Ctr Rice & Byp, Hunan Key Lab Forestry Edible Sources Safety & Pr, Hunan Key Lab Processed Food Special Med Purpose, Changsha 410004, Hunan, Peoples R China.;[Fang, Yong] Nanjing Univ Finance & Econ, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Coll Food Sci & Engn, Nanjing 210023, Peoples R China.
通讯机构：
[Yongbo Ding] N;National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004 China
摘要：
Starch type affects the structural and digestibility properties of OCSNPs, OPtSNPs, and OPSNPs, with the most obvious effect observes for OPtSNPs. Abstract This study characterizes the digestibility properties and structural changes of octenyl succinic anhydride (OSA) modified starch nanoparticles (OSPNs) from corn, potato, and pea starches (codes as OCSNPs, OPtSNPs, and OPSNPs). After OSA modification, the average particle size and degree of substitution of OSPNs significantly (p < 0.05) increase compared to control samples, whereas the apparent amylose content, R1047/1022, relative crystallinity, and melting enthalpy are found to decrease significantly (p < 0.05), with the extent depending on the type of starch. In vitro digestibility tests show that OSA treatment converts part of rapidly digestible starch into slowly digestible starch and resistant starch for OSPNs, an effect that is more pronounced for OPtSNPs compared to OCSNPs and OPSNPs, corresponding to a reduce in equilibrium starch hydrolysis percentage and apparent digestion rate coefficient. Overall, the starch type affects the structural and digestibility properties of OCSNPs, OPtSNPs, and OPSNPs, with the most obvious effect observes for OPtSNPs.
期刊：
International Journal of Biological Macromolecules,2023年238:124115 ISSN：0141-8130
通讯作者：
Yongbo Ding
作者机构：
[Zhang, Biao; Ding, Yongbo; Jiang, Yuling; Chen, Huirong; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Hunan Key Lab Processed Food Special Med Purpose,H, Changsha 410004, Hunan, Peoples R China.;[Fang, Yong] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Nanjing 210023, Peoples R China.
通讯机构：
[Yongbo Ding] N;National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
摘要：
To apply octenyl succinic anhydride (OSA)-modified corn, potato and pea starch nanoparticles (OCSNPs, OPtSNPs and OPSNPs, respectively) as Pickering emulsion stabilizers, effect of environmental conditions such as 30days of storage period, pH of 1-11, ionic strength of 0.1-0.9mol/L and heat of 30-90°C on the stability of the emulsions was evaluated. Compared with emulsions stabilized by starch nanoparticles (SNPs), the emulsions stabilized by OSA-modified SNPs (OSNPs) kept stable against different environmental stresses (pH, ionic strength and heat) as well as for a storage period of 30days, especially for OPtSNPs. Additionally, oiling-off was not observed in OSNPs emulsions over the storage time. OSNPs emulsions also showed improved protection on curcumin during storage and controlled release during in vitro digestion. These findings enlarged the application of OCSNPs, OPtSNPs and OPSNPs stabilized-Pickering emulsion in food systems and deliver system.
摘要：
This study aimed to improve the complexing degree, digestibility and controlled release properties of the potato starch (PS)-linoleic acid (LA) complexes by encapsulating PS-LA complexes to sodium alginate (AG) beads. The results revealed that AG had a positive effect on the complexing index, R(1047/1022) values, relative crystallinity, enthalpy and morphological structure of PS-LA-AG films, especially for PS-LA-AG film with the PS-LA: AG of 5:1. The in vitro digestion and hydrolysis kinetic analysis indicated that AG addition reduced the digestibility of PS-LA-AG films to a higher slowly digestible starch content and resistant starch content and a lower equilibrium hydrolysis percentage and kinetic constant. Furthermore, in vivo release study of PS-LA-AG films indicated a restrained release in simulated gastrointestinal conditions. Consequently, the results indicated that AG addition significantly improved the inclusion efficiency for the complex formation between PS and LA, which was beneficial for the design of resistant films to entrap and control release of unsaturated fatty.
通讯机构：
[Qinlu Lin] N;National Engineering Laboratory for Rice and By-Products Further Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China<&wdkj&>Author to whom correspondence should be addressed.
关键词：
Au nanostars;Green/Red channel intensities (G/R ratios);dark-field microscopy;laser;single nanoparticle imaging
摘要：
Single nanoparticle imaging is a significant technique to help reveal the reaction mechanism and provides insight into the nanoparticle transformation. Here, we monitor the in situ morphological transformation of Au nanostars (GNSs) induced by iodide (I(-)) in real time using dark-field microscopy (DFM) with 638 nm red (R) and 534 nm green (G) laser coillumination. The two lasers are selected because the longitudinal localized surface plasmon resonance of GNSs is located at 638 nm and that for GNSs after transformation is at 534 nm. Interestingly, I(-) can interact with GNSs directly without the engagement of other reagents, and upon increasing I(-) concentrations, GNSs undergo color changes from red to orange, yellow, and green under DFM. Accordingly, green/red channel intensities (G/R ratios) are extracted by obtaining red and green channel intensities of single nanoparticles to weigh the morphological changes and quantify I(-). A single nanoparticle sensor is constructed for I(-) detection with a detection limit of 6.9 nM. Finally, a novel mechanism is proposed to elucidate this shape transformation. I(-) absorbed onto the surface of GNSs binds with Au atoms to form AuI(-), lowering the energy of its bond with other Au atoms, which facilitates the diffusion of this atom across the nanoparticle surface to low-energy sites at the concaves, thus deforming to spherical Au nanoparticles.
摘要：
Starch biosynthesis during rice endosperm development is important for grain quality, as it influences grain size and physico-chemical properties, which together determine rice eating quality. Cereal starch biosynthetic pathways have been comprehensively investigated; however, their regulation, especially by transcriptional repressors remains largely unknown. Here, we identified a DUF1645 domain-containing protein, STRESS_tolerance and GRAIN_LENGTH (OsSGL), that participates in regulating rice starch biosynthesis. Overexpression of OsSGL reduced total starch and amylose content in the endosperm compared with the wild type. Chromatin immunoprecipitation sequencing and RNA-seq analyses indicated that OsSGL targets the transcriptional activity of several starch and sucrose metabolism genes. In addition, ChIP-qPCR, yeast one-hybrid, EMSA and dual-luciferase assays demonstrated that OsSGL directly inhibits the expression of SUCROSE SYNTHASE 1 (OsSUS1) in the endosperm. Furthermore, OsSUS1 interacts with OsSGL to release its transcriptional repression ability. Unexpectedly, our results also show that knock down and mutation of OsSGL disrupts the starch biosynthetic pathway, causing lower starch and amylose content. Therefore, our findings demonstrate that accurate control of OsSGL homeostasis is essential for starch synthesis and grain quality. In addition, we revealed the molecular mechanism of OsSGL in regulating starch biosynthesis-related genes, which are required for grain quality. A DUF1645 domain-containing protein, OsSGL, participates in regulating rice starch synthesis and directly inhibits the expression of SUCROSE SYNTHASE 1(OsSUS1) in the endosperm.
作者机构：
[李玉珍; 曹丹] School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou, 412000, China;[赵谋明] College of Food Science and Engineering, South China University of Technology, Guangzhou, 510000, China;[林亲录] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China;[肖怀秋] School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou, 412000, China, College of Food Science and Engineering, South China University of Technology, Guangzhou, 510000, China
通讯机构：
[Li, Y.] S;School of Pharmaceutical and Bioengineering, China
作者机构：
[曹丹; 王琳; 李玉珍; Zeng M.] School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou, 412000, China;[赵谋明] College of Food Science and Engineering, South China University of Technology, Guangzhou, 510000, China;[林亲录] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China;[肖怀秋] School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou, 412000, China, College of Food Science and Engineering, South China University of Technology, Guangzhou, 510000, China
通讯机构：
[Xiao, H.] S;School of Pharmaceutical and Bioengineering, China
期刊：
FRONTIERS IN PLANT SCIENCE,2022年13:857390 ISSN：1664-462X
通讯作者：
Yu, F.;Wang, L.
作者机构：
[Wang, Bingqian; Jiang, Lingli; Wang, Long; Yu, Feng; Wang, Songyang] Hunan Univ, Coll Biol, State Key Lab Chemo Biosensing & Chemometr, Hunan Prov Key Lab Plant Funct Genom & Dev Regulat, Changsha, Peoples R China.;[Tang, Yuqin; He, Wei; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl EngineeringLaboratory Rice & By Prod Deep Pro, Changsha, Peoples R China.;[Wang, Long] Longping Agr Sci & Technol Huangpu Res Inst, Guangzhou, Peoples R China.
通讯机构：
[Yu, F.; Wang, L.] S;State Key Laboratory of Chemo/Biosensing and Chemometrics, Hunan Province Key Laboratory of Plant Functional Genomics and Developmental Regulation, College of Biology, Hunan University, Changsha, China
期刊：
Critical Reviews in Food Science and Nutrition,2022年:1-12 ISSN：1040-8398
通讯作者：
Jing Deng<&wdkj&>Qinlu Lin<&wdkj&>Wen Li
作者机构：
[Deng, Jing; Peng, Qiong; Li, Wen; Lin, Qinlu; Bao, Feng] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byprod Deep Proc, Changsha, Peoples R China.;[Li, Wen; Lin, Qinlu; Bao, Feng; Fang, Yong] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Nanjing, Jiangsu, Peoples R China.;[Liang, Zhao] Ningbo Univ Technol, Inst Micro Nano Mat & Devices, Ningbo, Peoples R China.
通讯机构：
[Jing Deng; Qinlu Lin; Wen Li] H;Hunan Province Key Laboratory of Edible forestry Resource Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China<&wdkj&>Hunan Province Key Laboratory of Edible forestry Resource Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China<&wdkj&>College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, JiangShu, Nanjing, China<&wdkj&>Hunan Province Key Laboratory of Edible forestry Resource Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China<&wdkj&>College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, JiangShu, Nanjing, China
摘要：
Microorganisms in food do harms to human. They can cause serious adverse reactions and sometimes even death. So it is an urgent matter to find an effective method to control them. The research of intelligent- biosensor packaging is in the ascendant in recent years, which is mainly promoted by reflecting on food safety and reducing resource waste. Intelligent biosensor-packaging is an instant and efficient intelligent packaging technology, which can directly and scientifically manifest the quality of food without complex operation. In this review, the purposes of providing relevant information on intelligent biosensor-packaging are reviewed, such as types of biosensors for monitoring foodborne microorganism, the suitable material for intelligent biosensor-packaging and design and fabrication of intelligent biosensor-packaging. The potential of intelligent biosensor-packaging in the detection of foodborne microorganisms is emphasized. The challenges and directions of the intelligent biosensor-packaging in the detection of foodborne pathogens are discussed. With the development of science and technology in the future, the intelligent biosensor-packaging should be commercialized in a real sense. And it is expected that commercial products can be manufactured in the future, which will provide a far-reaching approach in food safety and food prevention. HighlightsSeveral biosensors are suitable for the detection of food microorganisms.Plastic polymer is an excellent choice for the construction of intelligent biosensor packaging.Design and fabrication can lay the foundation for intelligent-biosensor packaging.Intelligent biosensor-packaging can realize fast and real-time detection of microorganisms in food.
作者机构：
[周全; 李玉珍; 赵一纯] School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou, 412000, China;[林亲录] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China;[赵谋明] College of Food Science and Engineering, South China University of Technology, Guangzhou, 510000, China;[肖怀秋] School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou, 412000, China, College of Food Science and Engineering, South China University of Technology, Guangzhou, 510000, China
通讯机构：
[Li, Y.] S;School of Pharmaceutical and Bioengineering, China
通讯机构：
[Binjia Zhang] G;[Fengwei Xie] S;Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China<&wdkj&>School of Engineering, Newcastle University, Newcastle upon Tyne, UK
