Goji Research Articles

Transcriptome analysis reveals the gene expression changes in postharvest goji berry (Lycium barbarum L.) in response to hydrogen sulfide treatment

Hydrogen sulfide (H2S) is recognized for its beneficial role in postharvest fruit and vegetable preservation. Postharvest goji berries are easy to mildew and rot which reduce the nutritional value, flavor, and shelf life. Hydrogen sulfide treatment could improve the quality attributes of postharvest goji berry (Lycium barbarum L.); however, it is not clear that the effects of H2S at the transcriptional level in postharvest goji berries. Our data revealed that the differentially expressed genes (DEGs) of fresh goji fruits after H2S treatment were different with different storage time. There were 523 DEGs in the three comparison groups after H2S treatment on the 2nd, 4th and 6th day of storage. In the pathway of KEGG metabolic function, most of the DEGs were conserved in carbohydrate metabolism, secondary metabolites biosynthesis, amino acid metabolism, lipid metabolism, energy metabolism, the metabolic pathways of terpenoids and polyketones. The genes in the phenylpropanoid biosynthesis, flavonoid biosynthesis, starch, and sucrose metabolism pathway were selected and validated by quantitative real-time PCR (qRT-PCR). Our results provide insights into the effect of H2S on postharvest goji berries at the transcriptional level and provide the basis for application of H2S as gas regulator for preservation of goji berry.

Water extract of goji berries improves neuroinflammation induced by a high-fat and high-fructose diet based on the bile acid-mediated gut-brain axis pathway.

The high-fat and high-fructose diet (HFFD) is a common diet in westernized societies, which worsens disturbances in gut microbiota and bile acid (BA) metabolism. Herein, the present study aimed to investigate the effects of the water extract of Lycium barbarum fruits (LBE) on gut microbiota and BA metabolism in mice with HFFD-induced neuroinflammation. The results showed that supplementation of LBE for 14 weeks remarkably ameliorated weight gain and insulin resistance and suppressed microglial activation and neural neuroinflammation induced by HFFD. The results of Morris water maze and Y-maze tests demonstrated that LBE attenuated HFFD-induced cognitive impairment. Moreover, LBE elevated hepatic BA biosynthesis and excretion of BAs and increased elimination of BAs via the feces. Notably, LBE supplementation resulted in the enrichment of tauroursodeoxycholic acid in the cortex and hippocampus. Furthermore, the 16S rDNA sequencing results showed that LBE could modulate the structure of gut microbiota, and in the meantime decrease the relative abundance of Clostridium_XlVa, which is associated with BA homeostasis. Additionally, LBE exerted neuroprotective effects involving the increment of Lactococcus, known as a potentially beneficial bacterium. These results demonstrated that LBE could ameliorate neuroinflammation and cognitive impairment in HFFD-induced mice through the gut-liver-brain axis, which might be due to the regulation of BA homeostasis and gut microbiota in mice.

Goji berry fruit extracts induce cytotoxicity and apoptotic cell death in breast cancer cells

Goji berry fruit extracts induce cytotoxicity and apoptotic cell death in breast cancer cells

Technologies of cultivation and processing of Lycium chinense Mill. and Lycium barbarum L. fruits in the conditions of Uzbekistan

The scientific article presents the study results of the effectiveness production of Goji berries in the conditions of Uzbekistan. The agrobiological features and cultivation technology of L. Chinense Mill and L. barbarum L. were studied. Planting of 2-3 year old seedlings is effective compared to annual plants. After planting of seedlings, irrigation was carried out 400-450 m3. Improving the efficiency of plant development depends on the introduction of humus, phosphorus and potash fertilizers. The fruit of L. chinense is 2 nested, syncarpous. The walls of the outer epidermis are thickened and cutinized. This explains that the plant can be grown in arid conditions. The yield is determined by the increase in soil quality, you can get 540 kg/ha. The amino acid composition of the fruits of Lycium barbarum L. is represented by 16 amino acids, including 9 essential ones. The technology of drying Goji fruits in the shade is considered the most acceptable, as it does not lose taste and juiciness. Introduced environmentally friendly methods of production and storage of products. The preparation of compote, conserve, jam and dried products is recommended. The plants were fed. Economic efficiency and production volume on plantations are shown.

Determination of Shelf Life During Cold Storage of Fish Fingers Coated Addition of Goji Berry

The present study was aimed to evaluate shelf life of Pike Barbell (Luciobarbus esocinus Heckel, 1843) experimental samples of fish finger, that ordinarily packed and stored at 4±1°C. Together with the control group, three experimental groups fish finger were obtained with the addition of the goji berry extract into this content by 1% and 2%. According to the findings obtained in this study, it was concluded that fish fingers with goji berry addition had a positive effect on chemical, microbiological and sensory qualities and this study could also establish a basis for many scientific studies with the application of herbal extracts used in experimental samples on various fish products in more different concentration.

Goji berry (Lycium barbarum) inhibits the proliferation, adhesion, and migration of oral cancer cells by inhibiting the ERK, AKT, and CyclinD cell signaling pathways: an in-vitro study.

Background: Lycium barbarum (L. barbarum), popularly referred to as Goji berry, is a promising herb known for its powerful anti-antioxidant, antibacterial, and anti-inflammatory properties. It is used in traditional Chinese medicine due to its powerful antioxidant, antibacterial, and anti-inflammatory properties. It has also shown good anti-cancer properties and has been tested against liver, colon, prostate, breast, and cervical cancers. However, no study has yet evaluated the role of goji berries against oral cancer. Hence, the present paper aims to evaluate the anticancer properties of L. barbarum against oral squamous cell carcinoma. Method: Ethanolic extract of L. barbarum (EELB) was tested for its anticancer properties by performing the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) assay, colony formation, cell proliferation, and scratch wound test. The impact of EELB on the signaling transduction pathways of Extracellular signal-regulated kinase (ERK1/2), protein kinase (AKT1), cyclin D1 and epithelial-mesenchymal transition (EMT) was also assessed by western blot. Results: The results showed that EELB can impede CAL-27 cell growth, proliferation and migration in-vitro.. It even reduced the phosphorylation of ERK1/2 and AKT1 with concomitant downregulation of cyclin D1 (CCND1), cadherin 2 (CDH2), and vimentin (VIM) and upregulation of cadherin 1 (CDH1) expression suggesting its anti-proliferative and anti-EMT effects in oral cancer. Conclusion: Goji berry has good antiproliferative and anti-invasive properties. It affects potential EMT markers and signaling transduction pathways involved in oral cancers. Hence goji berry can be tried as a potential anticancer agent to manage oral squamous cell carcinoma.

Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries

This study explored the effect of three different industrial drying methods on the physicochemical, nutritional, and safety profile of goji berries. The hot-air (HD) and microwave drying (MD) methods yielded berries with relatively high polysaccharide content, while vacuum freeze-drying (FD) yielded dried berries with better sensory qualities but relatively less polysaccharide content. The polysaccharides obtained from the HD and MD berries had lower molecular weight, high antioxidant activity and high degrees of Maillard reaction. Further investigations revealed that all three methods, in particular HD and MD, generated high levels of intermediate Maillard reaction products (55.8–86.3 mg/kg) and advanced glycation end-products (fluorescent intensity of 26784–51712), based on significant reduction of reducing sugar and amino acids in the HD and MD berries (p < 0.05). These findings highlight the need to scrutinize the effectiveness of traditional and emerging drying technologies used to produce safe fruits.

Herbal supplement use among reproductive-aged women in an academic infertility practice

To address the knowledge gap surrounding herbal medicine and supplement usage patterns and supplement-prescription medication interactions among patients seeking treatment for infertility. Cross-sectional survey study. Academic infertility practice. Ninety-five reproductive-aged patients. Not applicable. Use of herbal medications and supplements, baseline demographics, history of infertility treatments, and potential supplement-medication interactions. We surveyed 95 participants with a median age of 35 years. Overall, 68.4% of patients reported ever having used supplements or herbal medicines in the past. Current use of herbal supplements and vitamins was reported by 53.7% and 93.7% of participants, respectively, with a median of 2 (range 19) supplements used per person. There were no significant associations between patient demographics, comorbidities, or infertility treatments with increased rates of supplement use. The most commonly used herbal supplements were: green tea (n = 14), chamomile (n = 12), peppermint (n = 9), turmeric (n = 8), elderberry (n = 7), ginger (n = 7), maca (6) with the most common modalities being pills/capsules (23.8%) and tea (42.3%). The most common reasons for use were: general health and wellness (24.5%), immune support (16.2%), stress (14.0%), and fertility (15.0%). Patients used maca (n = 5), chasteberry (n = 3), goji berry (n = 2), ginger (n = 2), yam-based progesterone (n = 2), and combination product (n = 2) for fertility purposes. A total of 7.9% of patients learned about these products from their general health care provider, and 33.3% of supplements were disclosed by patients to their provider. We identified 41 moderate-risk supplement-drug interactions, with 12 of these interactions attributed to infertility therapies. Based on the interaction checker, the most commonly proposed mechanisms of interaction were CYP3A4 and CYP2C19 inhibition. In terms of safety in pregnancy, cannabidiol and chasteberry were suggested to be "possibly unsafe in pregnancy," and red raspberry leaf "likely unsafe in pregnancy" without direct medical supervision. We found over two thirds of women seeking treatment for infertility reported past and over half reported current herbal medicine and supplement use. Notably, the Natural Medicines Interaction Checker suggested high rates of moderate-risk supplement-drug interactions and possible harmful effects in early pregnancy. Our results call for further investigation of clinically relevant supplement interactions with infertility therapies.

PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF SOME TROPICAL FRUITS

They were determined the physical and chemical properties, antioxidant capacity and mineral content of tropical fruit respectively: : passion fruit (Passiflora edulis), carambola (Averrhoa carambola), sweet pepino (Solanum muricatum), guava (Psidium guajava), goldenberry (Physalis peruviana) and goji berries (Lycium chinense. Fruits were purchased on the market from imports. It was found a wide variability concerning fruits size and weight by species. The fruit size index ranged from 9.24 in goji berries to 75.78 in sweet pepino. The individual fruit weight ranged between 0.45 g in goji berries to 208.7 g in sweet pepino. The highest content of dry matter was found in passion fruit (27.59%) and the lowest value was recorded in sweet pepino (5.93%). Also, in goji berries and goldenberry we found high values of dry matter content. It is found that all analyzed species contain appreciable amounts of polyphenols, ranging from 26 201 mg/ l equiv gallic acid in goldenberry fruits and 141.966 mg / l gallic acid equiv in goji berries. The highest values of potassium content was found in goji berries (422.34 mg/100 g fm) while carambola fruit were recorded the lowest values (140 832 mg/100 g fm).

Gou Qi Zi inhibits proliferation and induces apoptosis through the PI3K/AKT1 signaling pathway in non-small cell lung cancer.

Gou Qi Zi (Lycium barbarum) is a traditional herbal medicine with antioxidative effects. Although Gou Qi Zi has been used to prevent premature aging and in the treatment of non-small cell lung cancer (NSCLC), its mechanism of action in NSCLC remains unclear. The present study utilized network pharmacology to assess the potential mechanism of action of Gou Qi Zi in the treatment of NSCLC. The TCMSP, TCMID, SwissTargetPrediction, DrugBank, DisGeNET, GeneCards, OMIM and TTD databases were searched for the active components of Gou Qi Zi and their potential therapeutic targets in NSCLC. Protein-protein interaction networks were identified and the interactions of target proteins were analyzed. Involved pathways were determined by GO enrichment and KEGG pathway analyses using the Metascape database, and molecular docking technology was used to study the interactions between active compounds and potential targets. These results were verified by cell counting kit-8 assays, BrdU labeling, flow cytometry, immunohistochemistry, western blotting, and qRT-PCR. Database searches identified 33 active components in Gou Qi Zi, 199 predicted biological targets and 113 NSCLC-related targets. A network of targets of traditional Chinese medicine compounds and potential targets of Gou Qi Zi in NSCLC was constructed. GO enrichment analysis showed that Gou Qi Zi targeting of NSCLC was mainly due to the effect of its associated lipopolysaccharide. KEGG pathway analysis showed that Gou Qi Zi acted mainly through the PI3K/AKT1 signaling pathway in the treatment of NSCLC. Molecular docking experiments showed that the bioactive compounds of Gou Qi Zi could bind to AKT1, C-MYC and TP53. These results were verified by experimental assays. Gou Qi Zi induces apoptosis and inhibits proliferation of NSCLC in vitro and in vivo by inhibiting the PI3K/AKT1 signaling pathway.

Characterizing Aqueous Cd2+ Removal by Plant Biochars from Qinghai–Tibet Plateau

Increased anthropogenic activities have caused cadmium pollution in Qinghai–Tibet Plateau, which is harmful to human health. This paper investigated aqueous Cd2+ adsorption using biochar of three typical vegetation types in cold and arid areas of the Qinghai–Tibet Plateau: (i) Chinese wolfberry (GBB), (ii) highland barley (QBB), and (iii) seabuckthorn (SBB). In order to investigate the effect of pyrolysis temperature on the performance of biochar for cadmium adsorption, three types of biochar were prepared at 350 °C, 500 °C, and 650 °C. The as-prepared biochar was characterized by scanning electron microscopy (SEM), Thermogravimetric (TG), Fourier transform infrared spectroscopy (FT-IR), and Brauer–Emmett–Teller (BET) analysis. The results showed that the biochar prepared at 650 °C had the best adsorption capacity. Compared with QBB and SBB, the GBB had a higher Cd2+ adsorption capacity of 19.48 mg/g. Moreover, the effects of biochar dosage, experimental temperature, and biochar preparation temperature on the adsorption of Cd2+ by biochar and the interaction between the factors were investigated using Box–Behnken Design (BBD). As a result, the amount of biochar dosage showed the most obvious influence on Cd2+ adsorption capacity, followed by sample preparation temperature and experimental adsorption temperature. This study paves the way for the design of biochar for Cd2+ adsorption in wastewater.

Effect of Leaf Extract from Lycium barbarum on Preservation of Cherry Tomato Fruit

The preservation of cherry tomatoes is a challenge for farmers, sellers, and processors. In recent years, natural extracts of plants have been increasingly used for the preservation of fruits and vegetables. In this study, we investigated the effect of treatment with goji berry (Lycium barbarum) leaf extract on the postharvest freshness of cherry tomatoes, and we determined the active ingredients, antioxidant capacity, and antifungal activity of the extract. Goji leaf extracts were tested at different concentrations (0.2–1.0 g/L) to assess their effects on preserving the freshness of cherry tomatoes at 5 °C and 20 °C. The goji berry leaf extract was rich in polysaccharides, saponins, polyphenols, and other active ingredients (1.11–45.83 mg/g), and the antioxidant capacity and antifungal activity were outstanding. Treatments with 0.2, 0.4, and 0.6 g/L of goji berry leaf extract at 20 °C helped to preserve tomato fruit, where 0.4 g/L was the most effective, followed by 0.2 and 0.6 g/L. However, 0.8 and 1.0 g/L had no effect. Treatment with 1.0 g/L of goji berry leaf extract at 5 °C effectively reduced the loss of quality of tomato fruit. This treatment maintained the firmness and color of the tomatoes and maintained the levels of nutrients such as vitamin C, total acids, and total soluble solids. The next most effective doses were 0.8 g/L and 0.6 g/L. Cherry tomatoes treated with goji berry leaf extract could be stored for 21 days at 20 °C and for 35 days at 5 °C. Compared with the control groups treated with distilled water and no treatment, the storage period was extended by 3–6 days at 20 °C and by 7–14 days at 5 °C. The results obtained in this study provide a theoretical basis for extending the storage period of cherry tomatoes using goji berry leaf extract and the development of natural preservatives as well as enhancing the utilization of germplasm resources.

Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation

Lactic acid bacteria (LAB) have exhibited strain/species specificity for different food matrices. We investigated the impact of LAB fermentation on the flavor, chemical profile, and bioactivity of goji juice. The colony counts of five selected strains reached above 8.5 log CFU/mL. The fermentation increased the organic acids, decreased the sugars, and improved the sensory quality of goji juice. The majority of the strains had increased acetic acid, heptanoic acid, ethyl phenylacetate, and linalool levels. Specific strains suppressed α-glucosidase and pancreatic lipase activities and increased the antioxidant activities of fermented goji juice. Based on non-targeted metabolomics and activities, 23 important differential metabolites were screened among 453 metabolites. The quantification results showed that isoquercitrin and m-coumaric content varied among strains, reflecting the strain specificity in flavone and flavonol biosynthesis and phenylalanine, tyrosine, and tryptophan biosynthesis. These findings will provide useful information for fermented goji juice biochemistry research.

Antimicrobial, anti-adhesion, anti-biofilm properties of goji berry (Lycium barbarum) against periodontal bacteria: potential benefits for periodontal diseases.

Lycium barbarum, commonly known as goji berry, Himalayan berry, or Tibetian berry, is emerging asapopular "superfood" with anti-inflammatory and antioxidant properties. However, its use for the management of oral inflammatory diseases has not been explored. The present study aims to evaluate the antimicrobial, anti-adhesion, anti-biofilm, and cytotoxic properties of an ethanolic extract of L.barbarum (LBE) against common oral and periodontal pathogens. The antimicrobial properties of LBE against fivepotential periodontal pathogens (Porphyromonas gingivalis, Aggregatibacter actinomycetemcomitans, Fusobacterium nucleatum, Prevotella intermedia, Tanerella forsythia) were tested and compared to chlorhexidine anddoxycycline using serial dilution and disc diffusion assay. The MTT Assay was performed for evaluating thecytotoxicity and cell viability of the LBE on the gingivalfibroblast and modified keratinocyte cell lines. The anti-adhesion and anti-biofilm properties of LBE against P.gingivalis at its minimal bactericidal value were also assessed. LBE inhibited the growth of periodontal pathogens as compared to control, however, the zone of inhibition of LBE was less when compared to doxycycline and chlorhexidine. The de novo extract showed a maximum zone of inhibition against Tf and Aa. The LBEextract was also compatible to gingival fibroblast tissues and oral keratinocytes at 1mg/mL. L.barbarum is a promising alternative to Chlorhexidine for the management of oral and periodontal infections.

Assessment of the Bioaccessibility of Carotenoids in Goji Berry (Lycium barbarum L.) in Three Forms: In Vitro Digestion Model and Metabolomics Approach.

Goji berry (Lycium barbarum L., LBL) is a good source of carotenoids, while the bioaccessibility of various types of LBL carotenoids has not been explored. In the study, eight carotenoids, three carotenoid esters and two carotenoid glycosylated derivatives were identified by a non-targeted metabolomics approach. The dried LBL (DRI), LBL in water (WAT), and LBL in "Baijiu" (WIN) were used to recreate the three regularly chosen types of utilization, and the in vitro digestion model showed that the bioaccessibility of the carotenoids increased significantly from the oral to the gastric and intestinal phase (p &lt; 0.05). The bioaccessibility of LBL carotenoids was the most elevated for DRI (at 28.2%), followed by WIN and WAT (at 24.9% and 20.3%, respectively). Among the three carotenoids, zeaxanthin dipalmitate showed the highest bioaccessibility (51.8-57.1%), followed by β-carotene (51.1-55.6%) and zeaxanthin (45.2-56.3%). However, the zeaxanthin from DRI exhibited significantly higher bioaccessibility (up to 58.3%) than WAT and WIN in both the gastric and intestinal phases (p &lt; 0.05). Results of antioxidant activity tests based on DPPH, FRAP, and ABTS showed that the addition of lipids improved the bioaccessibility of the carotenoids. (p &lt; 0.05).

Quality of Goji Berry Fruit (Lycium barbarum L.) Stored at Different Temperatures.

Goji berries are widely known for their outstanding nutritional and medicinal properties; they are usually found in the market as dried fruit or as juice because the fruit has a short shelf-life, and little information is available about its postharvest behavior at low temperatures. This study aimed to determine the storage performance of goji berry fruit by evaluating physicochemical, and sensorial attributes during storage at three different temperatures (0, 5, and 7 °C) for 12 days in a range that has not been extensively studied before. In addition, fruit respiration and ethylene production rates were also measured at the three temperatures. Fruit stored at 0 °C showed the lowest respiration rate and ethylene production (5.8 mg CO2 kg-1h-1 and 0.7 µg C2H4 kg-1h-1, respectively); however, at this temperature, the incidence and severity of pitting and electrolytic leakage were the highest. In contrast, 5 °C was found to be the best storage temperature for goji berry fruit; the fruit appeared fresh and healthy, had the highest scores during sensory analysis with an acceptable general impression, and had the lowest amount of damage attributable to chilling injury, with 17.1% fruit presenting with shriveling, 12.5% pitting, 6.7% mold, and 35% electrolytic leakage on day 9 of storage. Storage of goji berries at 7 °C resulted in the lowest marketability and the highest incidence of decay. Significant differences were also found in the phytochemical attributes, vitamin C content, soluble solid content (SSC), titratable acidity (TA), SSC/TA ratio, total polyphenol content, 2,2-diphenylpicrylhydrazy (DPPH), and anthocyanin content. This study revealed that a storage temperature of 5 °C for 9 days is recommended to maintain the quality of fresh goji berry. Thus, broadening the existing knowledge of the postharvest behavior of fresh goji berries; our results can help improve the commercial life of goji berries and ensure high-quality attributes throughout distribution.

Calibration and Testing of Discrete Element Modeling Parameters for Fresh Goji Berries

This paper aims at the standard grading of fresh goji berries and develops a variable gap-type fresh goji berry grading machine. To establish a complete simulation model, the discrete element parameters of the model were calibrated by a combination of physical experiments and simulation experiments. The outline of the goji berry was extracted by the SFM-CMVS technique, and a goji berry model was obtained using the multi-spherical particle model filling method in the EDEM software. By designing the free-fall, suspension collision, slope slip, and slope rolling experiments, we obtained the discrete element simulation parameters: the inter-particle collision restitution coefficient was 0.158, the collision restitution coefficient of fresh goji berry–silicone rubber material was 0.195, the static friction coefficient of fresh goji berry–silicone rubber material was 0.377, and the rolling friction coefficient of fresh goji berry–silicone rubber material was 0.063. By designing the steepest ascent search and central composite design experiments with the angle of repose (AoR) value obtained from the physical experiment as the target value (31.27°), we determined the inter-particle static friction coefficient to be 0.454 and the inter-particle rolling friction coefficient to be 0.037. Validation tests were conducted on the calibrated discrete element modeling parameters, and the results showed that the established fresh goji berry model and the optimally calibrated parameter combination are effective for discrete element studies on fresh goji berries.

Bioactivities and Microbial Quality of Lycium Fruits (Goji) Extracts Derived by Various Solvents and Green Extraction Methods.

Goji berries, known for their health-promoting properties, are increasingly consumed around the world, often in the form of naturally- or freeze-dried fruits, further unprocessed. The aim of the study was to obtain dried goji berries extracts, characterized by high bioactivity and safety in terms of microbial contamination for the consumer. In the study, various solvents (water, ethanol, acetone, ethyl lactate, sunflower oil) and green extraction methods (heating and ultrasound-assisted extraction (UAE)) were used. In goji extracts, antioxidant activity and carotenoids content as bioactivity indicators, as well as total number of microorganisms were determined. Boiling of powdered dried goji fruits in water resulted in extracts with the best features, i.e., with high antioxidant properties (2.75-4.06 μmol of Trolox equivalent (TE)/mL), moderate to high content of carotenoids (0.67-1.86 mg/mL), and a reduced number of microorganisms compared with fruits. Extracts in 50% ethanol and 50% acetone were characterized primarily by very high antioxidant activity (3.09-4.90 μmol TE/mL). The high content of carotenoids (0.98-3.79 mg/mL) and high microbial quality (&lt;10 CFU/g) were obtained by extraction in ethyl lactate by the UAE method. The results could be useful in the development of functional food based on goji berry ingredients.

Hydrogen sulfide treatment improves quality attributes via regulating the antioxidant system in goji berry (Lycium barbarum L.)

Hydrogen sulfide (H2S) has been identified as a critical gaseous signaling chemical. Herein, the effects of H2S treatment on the postharvest goji berries and antioxidant enzyme activities were determined. H2S application delayed the decay index, loss of firmness, color, flavor, and total sugars and loss of total protein, betaine and ascorbic acid in goji berries during postharvest storage. Meanwhile, H2S noticeably reduced the MDA, H2O2, and O2− accumulation. Additionally, it was shown that H2S increased the activity of catalase (CAT), ascorbate peroxidase (APX), peroxidase (POD), glutathione reductase (GR) and superoxide dismutase (SOD) while decreased the quantity of lipoxygenase (LOX). The mRNA expression of LDC, DCD, CAT, APX, POD, GR and SOD was up-regulated but LOX, RBOH-b and RBOH-e was down-regulated in goji berries after H2S treatment. Altogether, H2S could efficiently delay the senescence, improves postharvest quality, increase the bioactive compounds accumulation, and boost the antioxidant capacity of goji berries through modulating antioxidant enzyme system.

Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry

A decrease in the nutritional value and a reduction in the shelf life of meat and meat products occurs primarily due to lipid peroxidation and microbial contamination of the product during the cold chain. The intensive development of organic animal husbandry requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at production facilities. However, although plant extracts look promising as an alternative to antibiotics or chemical preservatives, there is extraordinarily little available information about the effective dose that can be used without the risk of toxic effects in consumers, which determined the relevance of this study. The purpose of this study was to analyse the effectiveness of using plant extracts as natural antioxidants for the meat processing industry. To fulfil the purpose of this study, an analytical method was used. The main factors that reduce the quality and safety of food products during storage were analysed. The paper analyses the effectiveness of using natural, biologically safe antioxidants for the meat processing industry. It was found that the use of bioantioxidants allows minimising oxidative changes and microbial contamination, which can adversely affect the quality of meat and meatbased products. Based on the literature data, it was found that extracts of spicy plants (rosemary, green tea, sage, cloves, mustard, nutmeg, licorice root, ginger, garlic), berries (black currant, cranberry, strawberry, pomegranate, Maki and goji berries, grapes, barberry, plum) and their compositions are effective natural antioxidants that ensure long-term food storage. The intensive development of organic animal husbandry on the territory of Ukraine requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at the production facilities of market operators