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食品品质与安全研究（英文版）
食品品质与安全研究（英文版）
食品品质与安全研究（英文版）/Journal Food Quality and SafetyCSCDSCI
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    Guest editorial:Special Issue of Agrofood Quality

    Yanna ShiJun Mei
    485-487页
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    Development and prospect of gene-edited fruits and vegetables

    张思远朱鸿亮
    488-502页
    查看更多>>摘要：As global climate change progresses and the demand for nutritional value in food increases,new challenges have been posed for the cultivation of grains,fruits,and vegetables and the functionality of food.Traditional breeding combined with hybridization enhances grain yield,boosts fruit and vegetable production,and augments the beneficial components of food.However,these approaches fail to satisfy the diverse requirements.Gene-editing technology offers new tools like clustered regularly interspaced short palindromic repeats(CRISPR),CRISPR-associated protein 9(Cas9),transcription activator-like effector nucleases(TALENs),and zinc finger nucleases(ZFNs),enabling precise modifications of plant or animal genes to enhance their characteristics.Gene-edited foods offer numerous advantages,such as increased crop yields,improved nutri-tional value,enhanced stress resistance,and disease resistance.However,promoting genetically edited food faces several challenges,such as safety research,international regulatory differences,and public perception and acceptance.To achieve widespread application of gene-edited food,strengthening safety research,harmonizing international regulations,and raising public awareness are essential.This review highlights the development of gene-editing technology and its application in fruits and vegetables,reviews the legal regulations and attitudes of different countries towards gene-edited food,and provides perspectives on the future of gene-edited food.
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    Can natural preservatives serve as a new line of protective technology against bacterial pathogens in meat and meat products?

    Changyong ChengLingli JiangXiaoliang LiHouhui Song...
    503-519页
    查看更多>>摘要：Contamination of meats and meat products by pathogenic microorganisms is responsible for a significant percentage of outbreaks of foodborne illness.There are also concerns over the carcinogenic potential of dietary nitrate and nitrite in processed meat products.The past few decades have seen an extensive search for novel technologies alternative to synthetic chemical preservatives to reduce the level of contamination of foods by pathogenic and spoilage microbes.This review provides a general overview of natural preservatives with potential applications in the meat industry,including phages and their endolysins,bacteriocins,microbial lipopeptides,antimicrobial peptides of plant or insect origin,and es-sential oils or extracts of plant origins.Instead of providing summary data from the published literature,we attempt to elaborate the challenges facing the development of novel natural preservatives as antimicrobial hurdles,taking into consideration the sharp contrast between extensive studies in this particular field and very limited industrial use.More specifically,we emphasize the great importance of having streamlined ap-proaches and methodological guidelines in the research and development of natural preservatives so that the journey to their industrial use for safer meats and meat products could be shortened or made easier.
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    Comparative metabolomics analysis of unique yellow hawthorn(Crataegus pinnatifida)and red-skinned cultivars reveals a different polyphenol biosynthesis flux and antioxidative and antidiabetic potential

    刘意隆尤文雯王若绮曾涛...
    520-533页
    查看更多>>摘要：Objectives:This paper aims to investigate the polyphenol metabolite variation and bioactivities of different-colored hawthorn berries(Crataegus pinnatifida).Materials and Methods:Comparative metabolomics analysis between peel and flesh of yellow hawthorn'Jinruyi'(JRY)and red-skinned ones was carried out by UPLC-MS/MS.Antioxidant activities and α-glucosidase inhibition capacity were also tested among different colored hawthorn samples.Results:A total of 453 polyphenols was characterized,among which phenolic acids and flavonoids were abundant,and were closely relevant to the antioxidant capacity of hawthorn fruits.Polyphenol profile showed accession-specific accumulation in peel or flesh of different colored hawthorn.The unique yellow hawthorn was found to have few anthocyanins but showed enhanced flux to synthesize flavones and flavonols,especially flavone C-glycosides and acylated flavonol glycosides.The specific acylation decoration included acetylation,p-coumaroylation,and malonylation.In addition,yellow hawthorn showed excellent α-glucosidase inhibitory effect,which might be associated with the high concentra-tion of 8 polyphenols including 5 phenolic acids,2 flavone C-glycosides,and an acylated flavonol glycoside,namely,quercetin-7-O-(6"-malonyl)glucoside.Such acylated flavonol showed the strongest correlation with the inhibition effect of hawthorn fruits on α-glucosidase,and was pre-dicted to have the lowest binding energy with the enzyme according to molecular docking analysis,indicating its great potential as a strongα-glucosidase inhibitor and an important antidiabetic ingredient in yellow hawthorn.Conclusions:The acylated flavonol glycosides and C-glycosyl flavones might be chemotaxonomic markers differentiating varieties and bioactivities of yellow hawthorn from the traditional red-skinned ones.These findings complement the existing knowledge on the metabolite composition and nutritional properties of hawthorn fruits.
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    Exogenous L-tryptophan treatment increases the concentrations of melatonin and aroma compounds in grape berries and wine

    Guangqing XiangRunpu JiaFei WangShengnan Wang...
    534-544页
    查看更多>>摘要：L-Tryptophan(Trp)is a substrate for the biosynthesis of melatonin,and melatonin is a signal molecule that alters the secondary metabolite profile;whetherTrp treatments promote the biosynthesis of melatonin to regulate aroma compounds in grape berries and wine remains unclear.Here,the content of melatonin was higher in Marselan grapes and wine than that in other grape cultivars.Marselan grapes were subjected to 30 differentTrp treatments.The content of melatonin and aroma compounds in Marselan grapes was increased by several treatments.Increases in the content of volatiles were mainly driven by increases in aldehydes.Hexanal,the most abundant aldehyde compound,was the main con-tributor to increases in aldehydes following Trp treatment.The results of our study indicate that the root application of 250 mg/L L-tryptophan during the fruiting expansion stage and the spraying application of 50 mg/L L-tryptophan spray during the veraison stage were the optimal treat-ments because the content of melatonin and aroma compounds,as well as other basic quality parameters,were highest in Trp-treated grape berries and wine in these treatments.Overall,these two effectiveTrp treatments could be used to enhance the content of melatonin and aroma compounds in Marselan grapes,and this could increase the economic value of this cultivar.
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    Effects of thidiazuron on the quality and storage properties of mango fruit during postharvest

    江唐鑫罗聪万雯梁容真...
    545-555页
    查看更多>>摘要：Thidiazuron(TDZ)is used for the expansion of fruits,but excessive levels of TDZ lead to a decline in fruit quality.The appropriate concentration of TDZ for mango expansion without a decline in quality is not clear.In the present study,four different concentrations(5,10,15,and 20 mg/L)of TDZ were applied via spraying on mango plants,and several physiological and biochemical indicators were measured.The results showed thatTDZ treatment significantly increased mango fruit size and single-fruit weight.In mango fruit,TDZ treatment decreased the disease index,delayed the increase in the malondialdehyde and H2O2 content,and maintained firmness and antioxidant capacities at a relatively high level during postharvest storage.At the same time,TDZ treatment delayed the decrease in the giberellin,indoleacetic acid and jasmonic acid content in mango,and reduced the accumulation of abscisic acid and ethylene.These trends are consistent with TDZ treatment leading to extension of the shelf life of mango.Furthermore,ethylene biosynthesis,signal transduction,and cell wall dismantling-related genes were investigated.The results indicated that the expression of the MiACS,MiETR2,MiERF113,MiERF010,MiERF054,MiEXP,MiPG14,MiPG21,MiCEL,and MiPEL genes in mango was inhibited underTDZ treatment compared with the control.In summary,TDZ treatment can significantly increase the size and weight of mango fruit and can extend its shelf life.The most suitable concentration is 10-15 mg/LTDZ,which will not affect the quality of mango fruit.
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    Anthocyanin treatment delays the senescence of blueberry fruit by regulating abscisic acid and anthocyanin synthesis processes

    Hongyu DaiBin LiZichong SongJinlong Tian...
    556-564页
    查看更多>>摘要：Objectives:The purpose of this work was to examine the general effects of exogenous anthocyanins treatment on the synthesis of abscisic acid(ABA)and anthocyanin in blueberry fruit during postharvest storage under room temperature conditions.Materials and Methods:Fresh blueberry fruit were treated with 3.0 g/L anthocyanins and stored at room temperature to investigate the effects of the treatment on fruit firmness and nutritional quality.The fruit firmness,ABA content,anthocyanin content and the relative expression levels of key genes were evaluated.Results:The results demonstrated that anthocyanins treatment decreased the ABA level by inhibiting the expression of the VcNCED1 gene implicated in ABA synthesis.At the same time,the treatment increased the content of endogenous anthocyanin by promoting the expression of anthocyanin biosynthesis genes such as VcC4H,VcF3H,VcF3'5'H,VcANS,and VcAT.Conclusions:Postharvest anthocyanins treatment promoted the synthesis of endogenous anthocyanin,inhibited the accumulation of en-dogenous ABA,and delayed the senescence of blueberries by inhibiting fruit softening and the accumulation of active oxygen.
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    Effects of mango and partridge tea extracts on microbial,physical,and chemical properties of tilapia fillets treated with in-package cold plasma during refrigerator storage

    Chencheng LiuJiamei WangWeiming SuGu Chen...
    565-576页
    查看更多>>摘要：Objectives:The effect of natural extracts on the oxidative quality of cold plasma(CP)-treated tilapia fillets during 9 d refrigerator storage was explored by adding mango and partridge tea extracts as natural antioxidants.Materials and Methods:The effects of mango and partridge tea extracts on the fish during storage were evaluated using the total viable count(TVC),total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substance(TBARS),carbonyl values,and color.Results:The results showed that on the ninth day,the TVC of the mango extract(ME)-CP group was 3.52±0.08 log colony-forming units/g,which was significantly(P＜0.05)lower than that of the other groups,while theTBARS of ME-CP and partridge tea extract(MOE)-CP was similar.TheTVB-N values in the ME-CP and MOE-CP groups were 10.21±0.7 mg/100 g and 14.27±0.31 mg/100 g,respectively,which were within the acceptable values.The sulfhydryl and carbonyl contents in ME-CP were lower than those in MOE-CP;however,no significant variation was de-tected in texture.No significant changes were observed in the L*values among the treatment groups,while the b*values in the MOE-CP group were significantly increased(P＜0.05).Conclusions:Therefore,the addition of ME combined with CP treatment can inhibit microbial growth,lipid oxidation,and protein oxidation in tilapia fillets without significantly impacting their color.
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    Effect of gum tragacanth-sodium alginate coatings incorporated with epigallocatechin gallate on the quality and shelf life of large yellow croaker(Larimichthys crocea)during superchilling storage

    徐智龙裴聚鑫梅俊郁慧洁...
    577-588页
    查看更多>>摘要：The effect of gum tragacanth(GT)and sodium alginate(SA)active coatings incorporated with epigallocatechin gallate(EGCG;0.16％,0.32％,and 0.64％,respectively)on the quality of large yellow croaker fillets was evaluated during superchilling storage at-3 ℃for 42 d.The results revealed that the GT-SA-EGCG active coatings delayed microbial spoilage by reducing the total viable counts of Pseudomonas spp.and psychrophile bac-teria and retarded the degradation of the physical properties of water-holding capacity,cooking loss,color,odor and texture.GT-SA-EGCG coat-ings could also maintain fillet freshness by maintaining lower total volatile basic nitrogen,K value,and histidine content,inhibiting myofibrillar protein degradation during superchilling storage.These results suggested that the active coatings embedded with GT-SA-EGCG could be used as a preservative to enhance the quality of large yellow croaker and prolong the shelf life by 7-14 d during superchilling storage at-3 ℃.
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    Effects of different dietary lipid levels on physiological metabolism and odor quality of hepatopancreas in adult female Chinese mitten crab(Eriocheir sinensis)

    吴菁菁张龙姜晓东吴旭干...
    589-602页
    查看更多>>摘要：Objectives:This study aimed to investigate the impact of different dietary lipid levels on the physiological metabolism and odor quality of adult female Eriocheir sinensis during the fattening phase.Materials and Methods:Five dietary schemes,each containing different total lipid levels(4％,7％,10％,13％,and 16％),were administered over a 60-d fattening period for adult female crab(approximately 50 g,n=60).Chromatography and spectroscopy techniques were used for the detection of aroma and key aroma precursors.Results:Dietary lipids had no significant effect on growth performance and hepatopancreas index(P＜0.05).The carotenoid content showed an increasing and then decreasing trend,with a significant increase to 1312.51 mg/kg(P＜0.05)at 7％lipid content of the diet.In contrast,a diet with a 13％lipid level led to a significant increase in total unsaturated fatty acids(115.3 mg/g,P＜0.05),which maximized the contents of major fatty acids(oleic,linoleic,and linolenic,among others),and presented a fluctuating trend.A diet with higher lipid levels(16％)inhibited fatty acid accumulation.Moreover,a 13％dietary lipid level enhanced characteristic aroma compounds(for example,nonanal,octanal,hexanal,3-methylbutanal,and 2-heptanone)in E.sinensis cooked hepatopancreas.Through an orthogonal partial least squares discriminant analysis model,it becomes evident that lipids and carotenoids together promote aroma formation in hepatopancreas.Conclusions:Based on the current findings,the optimal dietary lipid level for enhancing the odor quality of hepatopancreas in adult female E.sinensis during the fattening phase was 13％.This study provides more precise options for the high-quality cultivation of E.sinensis.
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