I-Corps: Activated carbon pad to deliver glucosinolates and myrosinase enzymes to extend the shelf-life of strawberries

I-Corps：活性炭垫，可提供芥子油苷和黑芥子酶，以延长草莓的保质期

• 批准号: 2210277
• 负责人: Zhengrong Gu
• 金额: $ 5万
• 依托单位: South Dakota State University
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2022
• 资助国家: 美国
• 起止时间: 2022-04-01 至 2023-09-30
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=2210277&HistoricalAwards=false
• 关键词: Corps; Activated; carbon; pad; deliver

The broader impact/commercial potential of this I-Corps project is the development of a technology to extend the shelf life of strawberries and other fruits and vegetables. Spoilage is a large economic driver behind the high price of fresh foods, and strawberries are one of the fresh foods with the highest spoilage with upwards of 40% of harvested strawberries never being consumed and discarded due to microbial spoilage. Established technologies like refrigeration fail to directly address microbial food spoilage as chilling the produce only delays an inevitable outcome. The proposed technology is designed to directly address food spoilage through the elimination of microbes. This is not expected to replace washing or cooking foods before consumption but to delay spoilage prior to consumption. In addition to strawberry preservation, other foods or microbial vulnerable biomaterials may be protected that are too sensitive for conventional packaging technologies.This I-Corps project is based on the development an activated carbon pad that delivers glucosinolates and myrosinase enzyme together to extend shelf-life of strawberries when exposed to moisture. The unique properties of activated carbon allow for the glucosinolates and myrosinase to be separated but delivered together in one product. The activated carbon may act to sort the molecules with its different pore sizes. The large myrosinase enzyme will stay on the outer surface and glucosinolates will be adsorbed into the smaller micropores. When moisture is introduced, the glucosinolates will be carried out of the pores by capillary action and diffuse across the surface. The free glucosinolates will hydrolyze with the myrosinase enzyme on the carbon surface, releasing a gaseous antimicrobial compound, isothiocyanate. This creates an atmosphere that has a bacteriostatic or bactericidal effect, depending on the reaction rate and gaseous concentration of isothiocyanates. In addition, the proposed technology has been shown to have a minimal impact on the taste and texture of food preserved with gaseous isothiocyanates.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.

该I-Corps项目的更广泛的影响/商业潜力是开发一种技术，以延长草莓以及其他水果和蔬菜的保质期。 破坏是在新鲜食品价格高昂的高价之后的大型经济驱动力，草莓是新鲜食品之一，最高的食物之一，由于微生物变质而从未食用并丢弃40％的收获草莓。 诸如冷藏之类的既定技术无法直接解决微生物食品变质，因为冷却农产品只会延迟不可避免的结果。 拟议的技术旨在通过消除微生物直接解决食物变质。预计在食用前会取代洗涤或烹饪食物，而是在消费前延迟变质。 除了草莓保存外，其他食物或微生物脆弱的生物材料也可能受到对传统包装技术过于敏感的保护。此I-Corps项目基于开发的活化碳垫，该开发的葡萄糖苷和桃金蛋白酶酶将其延伸到水上呈湿生生时，以延长湿生生物的湿生生物。 活性炭的独特特性使葡萄糖醇酸盐和酪蛋白酶可以分离，但在一种产品中一起递送。 活性碳可以用不同的孔径对分子进行分类。 大型霉菌酶将留在外表面上，糖苷酸盐将被吸附到较小的微孔中。 当引入水分时，将通过毛细管作用从毛孔中进行葡萄糖醇，并在整个表面上扩散。 游离的葡萄糖醇将用碳表面上的霉菌酶水解水解，释放出气态抗菌化合物，异硫氰酸盐。 这会产生一种具有抑制性或杀菌作用的大气，具体取决于异硫氰酸盐的反应速率和气态浓度。 此外，拟议的技术已被证明对用气态异硫氰酸盐保存的食物的口味和质地产生了最小的影响。该奖项反映了NSF的法定任务，并认为值得通过基金会的知识分子优点和更广泛影响的评估标准通过评估来获得支持。