The roles of novel chitooligosaccharide-peanut oligopeptide carbon dots in improving the flavor quality of Chinese cabbage.

新型壳寡糖 - 花生寡肽碳点在改善大白菜风味品质中的作用.

• 影响指数: 6.443
• 发表时间: 2023 Dec 30
• 来源期刊: Food Chem X
• DOI: 10.1016/j.fochx.2023.100963
• PMID: 38144843
• 文章类型: Journal Article
• 作者列表: Lu B,Chen X,Ouyang X,Li Z,Yang X,Khan Z,Duan S,Shen H

关键词: Chinese cabbage; Chitooligosaccharide-peanut oligopeptide-carbon dots; Flavor quality; Fluorescent properties; Retain freshness

Abstract

Carbon dots (CDs), a novel type of nanomaterial, play crucial roles in the agriculture field. However, it remains unclear their impacts on the flavor quality of vegetables. The present study synthesized a novel chitooligosaccharide-peanut oligopeptide-carbon dots (COS-POP-CDs) material through the chitooligosaccharide (COS) and peanut oligopeptide (POP) high temperature Maillard reactions and studied its effect on the flavor quality of Chinese cabbage (Choy sum). Results indicated that COS-POP-CDs emit blue visible light that readily absorbed by chloroplasts, while also demonstrating some degree of antibacterial and antioxidant activities. After transplanting of Choy sum, foliar spraying 0.12 mg/mL COS-POP-CDs twice can increase the content of soluble proteins, Vitamin C, and enhance the strawberry and spicy flavors of Choy Sum. After harvest of Choy Sum, foliar spraying 0.12 mg/mL COS-POP-CDs once can slow down the spoilage. These results suggest that COS-POP-CDs have significant potential to improve crop quality.

摘要

碳点（CD），一种新型的纳米材料，在农业领域发挥着至关重要的作用。然而,目前尚不清楚它们对蔬菜风味质量的影响。本研究通过壳寡糖（COS）和花生寡肽（POP）高温美拉德反应合成了一种新型的壳寡糖-花生寡肽-碳点（COS-POP-CD）材料，并研究了其对大白菜风味品质的影响（Choysum）。结果表明，COS-POP-CD发出的蓝色可见光容易被叶绿体吸收，同时还表现出一定程度的抗菌和抗氧化活性。Choysum移植后，叶面喷施0.12mg/mLCOS-POP-CD两次可以增加可溶性蛋白质的含量，维生素C,并增强菜香的草莓和辛辣风味。采收后，叶面喷施0.12mg/mLCOS-POP-CD一次可以减缓腐败。这些结果表明，COS-POP-CD具有改善作物品质的巨大潜力。