A5075345084- Nanocomposite Films for Food Packaging
- Iron Metabolism and Disorders
- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
Tianjin University of Science and Technology
2024
Abstract Fresh‐cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the whole nectarines pretreated with 100% O 2 (pure oxygen, PO) h stored at near‐freezing temperature (NFT, −1.5 ± 0.1°C) 9 days after cutting. We investigated changes of samples in browning degree, enzyme activity, cell membrane permeability, antioxidant components. Specifically, PO pretreatment increased peroxidase (POD)...
To establish macrophage iron overload model in vitro by co-culture macrophages with iron, and to explore the effect of on cell reactive oxygen species (ROS) impact ROS macrophages.Iron group were treated different concentrations (0, 5, 10, 20, 40, 80 μmol/L respectively) ferric ammonium citrate (FAC). The control was without FAC treatment. We detected number state cells, metabolic activity, change phagocytosis, levels nitrogen, changes related oxidative stress signaling pathways groups....