为进一步推广弱酸性电位水(SAEW)在生鲜果蔬表面除菌上的应用,以樱桃番茄和草莓为原料,探究了不同浸泡时间(0、1、3、5、10 min)下SAEW的除菌效果。结果发现,樱桃番茄最适浸泡时间为3min,此时其表面菌落总数、霉菌和酵母、鼠伤寒沙门氏...为进一步推广弱酸性电位水(SAEW)在生鲜果蔬表面除菌上的应用,以樱桃番茄和草莓为原料,探究了不同浸泡时间(0、1、3、5、10 min)下SAEW的除菌效果。结果发现,樱桃番茄最适浸泡时间为3min,此时其表面菌落总数、霉菌和酵母、鼠伤寒沙门氏菌分别减少了1.38、1.29、1.27 lg CFU/g;浸泡时间5min后,草莓表面微生物降低值基本不再提高,菌落总数、霉菌和酵母、鼠伤寒沙门氏菌分别降低1.03、0.91、1.24 lg CFU/g。同时,研究还发现,SAEW处理后样品的呼吸速率会加快,但硬度、可滴定酸、可溶性固形物、维生素C、花青素等各项品质参数基本无变化,SAEW浸泡不会导致样品品质下降。展开更多
Postharvest Chinese olives are prone to quality deterioration,spoilage,and decay,which lead to postharvest loss and shorten the shelf life of fresh Chinese olives.Slightly acidic electrolyzed water(SAEW)is an economic...Postharvest Chinese olives are prone to quality deterioration,spoilage,and decay,which lead to postharvest loss and shorten the shelf life of fresh Chinese olives.Slightly acidic electrolyzed water(SAEW)is an economical,safe,and environmentally friendly postharvest technology for fresh produce.The effects of SAEW at 40 mg/L available chlorine concentration(ACC)on the storage behaviour and quality performance of Chinese olives were explored.In contrast with the control sample,SAEW-treated Chinese olives presented a lower pericarp greenness(-)-redness(+)(a^(*))value,a lower percentage of fruit weight loss,a lower fruit respiration rate,a higher percentage of healthy fruit,and higher values of pericarp lightness(L^(*)),blueness(-)-yellowness(+)(b^(*)),chroma(C),and hue angle(h°).Additionally,SAEW treatment helped delay the declines in the levels of pericarp chlorophyll,pulp sucrose,total soluble solids,titratable acid,vitamin C,and total soluble sugars,as well as reduce the increases in pericarp carotenoid and pulp-reducing sugar.These data suggest that SAEW treatment could efficaciously elevate the storage performance and quality maintenance of postharvest Chinese olives,thereby lengthening the storage life of fresh Chinese olives.展开更多
Slightly acidic electrolyzed water(SAEW)has proven to be an efficient and novel sanitizer in food and agriculture field.This study assessed the efficacy of SAEW(30 mg/L)at 40℃on the inactivation of foodbome pathogens...Slightly acidic electrolyzed water(SAEW)has proven to be an efficient and novel sanitizer in food and agriculture field.This study assessed the efficacy of SAEW(30 mg/L)at 40℃on the inactivation of foodbome pathogens and detachment of multi-resistant Staphylococcus aureus(MRSA)biofilm.Furthermore.the underlying mechanism of MRS A biofilm under heated SAEW at 40℃treatment on metabolic profiles was investigated.The results showed that the heated SAEW at 40℃significantly effectively against foodbome pathogens of 1.96-7.56(lg(CFU/g))reduction in pork,chicken,spinach,and lettuce.The heated SAEW at 40℃treatment significantly reduced MRS A biofilm cells by 2.41(lg(CFU/cm^(2))).The synergistic effect of SAEW treatment showed intense anti-biofilm activity in decreasing cell density and impairing biofilm cell membranes.Global metabolic response of MRSA biofilms,treated by SAEW at 40℃,revealed the alterations of intracellular metabolites,including amino acids,organic acid,fatty acid,and lipid.Moreover,signaling pathways involved in amino acid metabolism,energy metabolism,nucleotide synthesis,carbohydrate metabolites,and lipid biosynthesis were functionally disrupted by the SAEW at 40℃treatment.As per our knowledge,this is the first research to uncover the potential mechanism of heated SAEW treatment against MRSA biofilm on food contact surface.展开更多
The growing recognition of a healthy lifestyle framework has promoted the development of novel functional foods or superfoods with abundant nutrients and health-promoting properties.Therefore,the influence of slightly...The growing recognition of a healthy lifestyle framework has promoted the development of novel functional foods or superfoods with abundant nutrients and health-promoting properties.Therefore,the influence of slightly acidic electrolyzed water(SAEW)as an elicitor on broccoli sprouts was investigated.The increase of electrolyte leakage percentage,thiobarbituric acid reactive substances levels and proline concentration indicated that the defense system of broccoli sprouts had responded to stress caused by SAEW.Furthermore,the antioxidant enzymes and secondary metabolites,phenolic compounds,were evaluated and revealed the enhancement of antioxidant enzymes(superoxide dismutase,peroxidases,catalase,and ascorbate peroxidase)activities and phenolic compounds content in broccoli sprouts with SAEW treatment.The major groups of phenolic composition in broccoli sprouts were phenolic acids and flavonoids.The Folin-Ciocalteu index and antioxidant activity assay also proved the enhancement of antioxidant capacity of broccoli sprouts with SAEW treatment.Results from this study indicated that SAEW treatment could increase the antioxidant ability of broccoli sprouts.展开更多
文摘为进一步推广弱酸性电位水(SAEW)在生鲜果蔬表面除菌上的应用,以樱桃番茄和草莓为原料,探究了不同浸泡时间(0、1、3、5、10 min)下SAEW的除菌效果。结果发现,樱桃番茄最适浸泡时间为3min,此时其表面菌落总数、霉菌和酵母、鼠伤寒沙门氏菌分别减少了1.38、1.29、1.27 lg CFU/g;浸泡时间5min后,草莓表面微生物降低值基本不再提高,菌落总数、霉菌和酵母、鼠伤寒沙门氏菌分别降低1.03、0.91、1.24 lg CFU/g。同时,研究还发现,SAEW处理后样品的呼吸速率会加快,但硬度、可滴定酸、可溶性固形物、维生素C、花青素等各项品质参数基本无变化,SAEW浸泡不会导致样品品质下降。
基金funded by the National Natural Science Foundation of China(No.31871860)the Science and Technology Innovation Foundation at Fujian Agriculture and Forestry University of China(No.KFb22079XA).
文摘Postharvest Chinese olives are prone to quality deterioration,spoilage,and decay,which lead to postharvest loss and shorten the shelf life of fresh Chinese olives.Slightly acidic electrolyzed water(SAEW)is an economical,safe,and environmentally friendly postharvest technology for fresh produce.The effects of SAEW at 40 mg/L available chlorine concentration(ACC)on the storage behaviour and quality performance of Chinese olives were explored.In contrast with the control sample,SAEW-treated Chinese olives presented a lower pericarp greenness(-)-redness(+)(a^(*))value,a lower percentage of fruit weight loss,a lower fruit respiration rate,a higher percentage of healthy fruit,and higher values of pericarp lightness(L^(*)),blueness(-)-yellowness(+)(b^(*)),chroma(C),and hue angle(h°).Additionally,SAEW treatment helped delay the declines in the levels of pericarp chlorophyll,pulp sucrose,total soluble solids,titratable acid,vitamin C,and total soluble sugars,as well as reduce the increases in pericarp carotenoid and pulp-reducing sugar.These data suggest that SAEW treatment could efficaciously elevate the storage performance and quality maintenance of postharvest Chinese olives,thereby lengthening the storage life of fresh Chinese olives.
基金supported by Brain Korea (BK)21 Plus Project (4299990913942)funded by the Korean Government,Koreathe Collabo Project funded by the Ministry of SMEs and Startups (C1016120-01-02)the National Research Foundation of Korea (NRF) (2018007551)。
文摘Slightly acidic electrolyzed water(SAEW)has proven to be an efficient and novel sanitizer in food and agriculture field.This study assessed the efficacy of SAEW(30 mg/L)at 40℃on the inactivation of foodbome pathogens and detachment of multi-resistant Staphylococcus aureus(MRSA)biofilm.Furthermore.the underlying mechanism of MRS A biofilm under heated SAEW at 40℃treatment on metabolic profiles was investigated.The results showed that the heated SAEW at 40℃significantly effectively against foodbome pathogens of 1.96-7.56(lg(CFU/g))reduction in pork,chicken,spinach,and lettuce.The heated SAEW at 40℃treatment significantly reduced MRS A biofilm cells by 2.41(lg(CFU/cm^(2))).The synergistic effect of SAEW treatment showed intense anti-biofilm activity in decreasing cell density and impairing biofilm cell membranes.Global metabolic response of MRSA biofilms,treated by SAEW at 40℃,revealed the alterations of intracellular metabolites,including amino acids,organic acid,fatty acid,and lipid.Moreover,signaling pathways involved in amino acid metabolism,energy metabolism,nucleotide synthesis,carbohydrate metabolites,and lipid biosynthesis were functionally disrupted by the SAEW at 40℃treatment.As per our knowledge,this is the first research to uncover the potential mechanism of heated SAEW treatment against MRSA biofilm on food contact surface.
基金supported by the National Key Research and Development Program(2017YFE0114500-4)the National Science Foundation of China(NSFC),“Regulations of production conditions and transformation mechanism of sulforaphane in broccoli sprouts with CaCl2-HCl electrolyzed water”(No.31972091).
文摘The growing recognition of a healthy lifestyle framework has promoted the development of novel functional foods or superfoods with abundant nutrients and health-promoting properties.Therefore,the influence of slightly acidic electrolyzed water(SAEW)as an elicitor on broccoli sprouts was investigated.The increase of electrolyte leakage percentage,thiobarbituric acid reactive substances levels and proline concentration indicated that the defense system of broccoli sprouts had responded to stress caused by SAEW.Furthermore,the antioxidant enzymes and secondary metabolites,phenolic compounds,were evaluated and revealed the enhancement of antioxidant enzymes(superoxide dismutase,peroxidases,catalase,and ascorbate peroxidase)activities and phenolic compounds content in broccoli sprouts with SAEW treatment.The major groups of phenolic composition in broccoli sprouts were phenolic acids and flavonoids.The Folin-Ciocalteu index and antioxidant activity assay also proved the enhancement of antioxidant capacity of broccoli sprouts with SAEW treatment.Results from this study indicated that SAEW treatment could increase the antioxidant ability of broccoli sprouts.
