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Xue S, Li C, Xiong Z. Preparation of Complex Polysaccharide Gels with Zanthoxylum bungeanum Essential Oil and Their Application in Fish Preservation. Gels 2024; 10:533. [PMID: 39195062 DOI: 10.3390/gels10080533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2024] [Revised: 08/08/2024] [Accepted: 08/10/2024] [Indexed: 08/29/2024] Open
Abstract
In this study, novel functional ZEO-complex gels were prepared using sodium alginate, inulin, grape seed extract (GSE), and Zanthoxylum bungeanum essential oil (ZEO) as the primary raw materials. The effect of the addition of inulin, GSE, and ZEO on water vapor permeability (WVP), tensile strength (TS), and elongation at break (EAB) of ZEO-complex polysaccharide gels was investigated. A comprehensive score (Y) for evaluating the characteristics of ZEO-complex polysaccharide gels was established by principal component analysis. MATLAB analysis and box-Behnken design describe each factor's four-dimensional and three-dimensional interactions. It was found that Y could reach the maximum value when the ZEO addition was at a moderate level (C = 2%). The optimum preparation process of ZEO-complex polysaccharide gels was as follows: the addition of inulin was at 0.84%, the addition of GSE was at 0.04%, and the addition of ZEO was at 2.0785%; in this way, the Y of ZEO-complex polysaccharide gels reached the maximum (0.82276). Optical scanning and X-ray diffraction tests confirmed that the prepared ZEO-complex gels have a smooth and continuous microstructure, good water insulation, and mechanical properties. The storage test results show that ZEO-complex polysaccharide gels could play a significant role in the storage and fresh-keeping of grass carp, and the physicochemical properties of complex polysaccharide gels were improved by adding ZEO. In addition, according to the correlation of fish index changes during storage, adding ZEO in complex polysaccharide gels was closely correlated with the changes in fish TBARS and TVB-N oxidation decay indices. In conclusion, the ZEO-complex polysaccharide gels prepared in this study had excellent water insulation, mechanical properties, and outstanding fresh-keeping effects on grass carp.
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Affiliation(s)
- Shan Xue
- College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, Zhangzhou 363000, China
- Zhangzhou Food Science Research Institute, Zhangzhou 363000, China
| | - Chao Li
- College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China
| | - Zhouyi Xiong
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
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2
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Xie L, Hao X, Xie J, Mo J, Yuan C, Chen W. Acetylated pelargonidin-3- O-glucoside alleviates hepatocyte lipid deposition through activating the AMPK-mediated lysosome-autophagy pathway and redox state. Food Funct 2024; 15:6929-6942. [PMID: 38659316 DOI: 10.1039/d4fo00185k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2024]
Abstract
Nonalcoholic fatty liver disease (NAFLD) is a worldwide public health issue, but a widely accepted therapy is still lacking until now. Anthocyanins are natural flavonoid compounds that possess various bioactivities, but their applications are limited due to their low bioavailability and stability. Acylated anthocyanins are reported to show higher stability, whereas their effects on NAFLD are still unclear. Herein, pelargonidin-3-O-(6''-acetyl)-glucoside (Ace Pg3G) was found to dose-dependently reduce intracellular lipid droplets and triglycerides, and improve cellular oxidative stress that accompanied lipid deposition. Besides, Ace Pg3G was proved to activate AMPK phosphorylation, thus stimulating AMPK-mediated lysosome-autophagy pathway to eliminate overloaded lipid. Further study unveiled that Ace Pg3G regulated genes related to lipid metabolism downstream of AMPK to inhibit lipid synthesis and accelerate lipid oxidation. Overall, this study provided the first evidence, to our best knowledge, that Ace Pg3G ameliorated free fatty acid-induced lipid deposition in hepatocytes through regulating AMPK-mediated autophagy pathways and redox state.
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Affiliation(s)
- Lianghua Xie
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, 310016, China.
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Xin Hao
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Jiahong Xie
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Jianling Mo
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, 310016, China.
| | - Changzheng Yuan
- School of Public Health, Zhejiang University School of Medicine, Hangzhou, 310058, China.
| | - Wei Chen
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, 310016, China.
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
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3
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Xue S, Huang Q. Preparation of Novel Flaxseed Oil/Beeswax Oleogel Systems and Its Application in the Improvement of Sodium Alginate Films. Gels 2024; 10:78. [PMID: 38275853 PMCID: PMC10815861 DOI: 10.3390/gels10010078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
The purpose of this study was to prepare a novel kind of flaxseed oil (FO)/beeswax oleogel system and apply it to improve the properties of sodium alginate films. Three single factors, namely the ratio of beeswax/FO, the addition of oleogel, and the addition of glycerol, were optimized based on the comprehensive score of film characteristics: elongation at break (EAB), tensile strength (TS), hydroxyl radical clearance (HRC), and water vapor permeability (WVP) of the film. When the ratio of beeswax/FO was 7.807%, the addition of oleogel was 4.829%, and the addition of glycerol was 31.088%, the comprehensive score of the film characteristics was maximum. Moreover, the Decapterus maruadsi preserved by the produced films were assessed for drip loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), and fatty acids composition. In comparison to the control, the produced films incorporated with linseed oil/beeswax oleogel had a longer shelf-life than Decapterus maruadsi. In conclusion, the oleogel system prepared via linseed oil/beeswax had good stability and hydrophobicity, which can significantly improve the characteristics of the film and extend the shelf-life of Decapterus maruadsi.
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Affiliation(s)
- Shan Xue
- College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China
- Engineering Research Center of Fujian Province for Fungal Industry, Zhangzhou 363000, China
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, Zhangzhou 363000, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, The Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China;
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4
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Williams M, Shamsi S, Williams T, Hernandez-Jover M. Bacteria of Zoonotic Interest Identified on Edible Freshwater Fish Imported to Australia. Foods 2023; 12:foods12061288. [PMID: 36981215 PMCID: PMC10048124 DOI: 10.3390/foods12061288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/06/2023] [Accepted: 03/10/2023] [Indexed: 03/22/2023] Open
Abstract
Previous research has shown that freshwater edible fish imported into Australia are not compliant with Australian importation guidelines and as a result may be high risk for bacterial contamination. In the present study, the outer surface of imported freshwater fish were swabbed, cultured, confirmatory tests performed and antimicrobial patterns investigated. Channidae fish (Sp. A/n = 66) were contaminated with zoonotic Salmonella sp./Staphylococcus aureus (n = 1/66) and other bacteria implicated in cases of opportunistic human infection, these being Pseudomonas sp. (including P. mendocina and P. pseudoalcaligenes (n = 34/66)); Micrococcus sp. (n = 32/66); Comamonas testosteroni (n = 27/66) and Rhizobium radiobacter (n = 3/66). Pangasiidae fish (Species B/n = 47) were contaminated with zoonotic Vibrio fluvialis (n = 10/47); Salmonella sp. (n = 6/47) and environmental bacteria Micrococcus sp. (n = 3/47). One sample was resistant to all antimicrobials tested and is considered to be Methicillin Resistant S. aureus. Mud, natural diet, or vegetation identified in Sp. A fish/or packaging were significantly associated with the presence of Pseudomonas spp. The study also showed that visibly clean fish (Sp. B) may harbour zoonotic bacteria and that certain types of bacteria are common to fish groups, preparations, and contaminants. Further investigations are required to support the development of appropriate food safety recommendations in Australia.
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Affiliation(s)
- Michelle Williams
- School of Agricultural, Environmental and Veterinary Sciences & Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
- Correspondence: or
| | - Shokoofeh Shamsi
- School of Agricultural, Environmental and Veterinary Sciences & Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Thomas Williams
- Institute for Future Farming Systems, CQUniversity, Rockhampton, QLD 4701, Australia
| | - Marta Hernandez-Jover
- School of Agricultural, Environmental and Veterinary Sciences & Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
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5
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Liu J, Cheng D, Zhang D, Han L, Gan Y, Zhang T, Yu Y. Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02908-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Wu J, Li C, Li L, Yang X, Wang Y, Zhou W. Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Cunha SC, Gadelha JR, Mello F, Marmelo I, Marques A, Fernandes JO. Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass. Molecules 2022; 27:molecules27154873. [PMID: 35956823 PMCID: PMC9370058 DOI: 10.3390/molecules27154873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/13/2022] [Accepted: 07/27/2022] [Indexed: 11/16/2022] Open
Abstract
Fish consumption is an indicator of human exposure to personal care products (PCP) such as tonalide (AHTN) and benzophenone 3 (BP3). Although most fish consumed is cooked, the impact of cooking procedures on PCP levels is difficult to evaluate. Hence, the aim of this work was to provide thorough information on the stability and bioaccessibility of AHTN and BP3 upon cooking and in vitro digestion. A green tea (Camellia sinensis) marinade, rich in polyphenol, was used as mitigating strategy to reduce these contaminants. Roasting and frying reduced AHTN and BP3 levels in European seabass (Dicentrarchus labrax) spiked samples. Additionally, the green tea marinade promoted a reduction of up to 47% AHTN and 35% BP3. Bioaccessibility of AHTN was higher (up to 45%), and increased with the use of green tea marinades. BP3 showed a bioaccessibility below 19% in all cooked samples. Overall, a decrease in PCP levels was observed after cooking; this decrease was even more pronounced when marination was previously used. However, this decrease is cancelled out by the fact that the bioaccessible fraction of the contaminants increases in an inverse way; therefore, none of these processes can be considered a mitigating alternative.
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Affiliation(s)
- Sara C. Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (J.R.G.); (F.M.); (J.O.F.)
- Correspondence: ; Tel.: +351-220428639; Fax: +351-226093390
| | - Juliana R. Gadelha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (J.R.G.); (F.M.); (J.O.F.)
| | - Flávia Mello
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (J.R.G.); (F.M.); (J.O.F.)
| | - Isa Marmelo
- IPMA, Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection (DivAV), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal; (I.M.); (A.M.)
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
- UCIBIO-REQUIMTE, Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal
| | - António Marques
- IPMA, Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection (DivAV), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal; (I.M.); (A.M.)
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - José O. Fernandes
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (J.R.G.); (F.M.); (J.O.F.)
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8
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Salman ASM, Hussain A, Sultana S, Bhattacharjee D, Jafor Bapary MA, Ahmmed MK, Islam J, Sayeed A. Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp ( Hypophthalmichthys molitrix). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2060054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- A. S. M. Salman
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Ashraf Hussain
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Soma Sultana
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Debarshi Bhattacharjee
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
- Department of Agricultural Sciences, Texas State University, San Marcos, Texas, USA
| | - Mohammad Abu Jafor Bapary
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Mirja Kaizer Ahmmed
- Department of Food Sciences, University of Otago, Dunedin, New Zealand
- Department of Fishing and Post-harvest Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Bangladesh
| | - Jakiul Islam
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
- Faculty of Biology and Chemistry, University of Bremen, Bremen, Germany
| | - Abu Sayeed
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
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9
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Wang D, Chen H, Li J, Li T, Ren L, Liu J, Shen Y. Screening and validation of quorum quenching enzyme PF2571 from Pseudomonas fluorescens strain PF08 to inhibit the spoilage of red sea bream filets. Int J Food Microbiol 2022; 362:109476. [PMID: 34798478 DOI: 10.1016/j.ijfoodmicro.2021.109476] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 11/07/2021] [Accepted: 11/10/2021] [Indexed: 01/27/2023]
Abstract
Bacteria are the main cause of spoilage for fish and fishery products. Through the inactivation of the quorum sensing (QS) system, quorum quenching (QQ) enzymes can block the synthesis of bacterial virulence factors and effectively inhibit bacteria-induced food spoilage. This study analyzed the changes of microbiota in red sea bream filets during refrigerated storage. The results showed a decrease in microbial diversity with storage time, with Aeromonas veronii becoming the dominant bacteria on day 4. A novel N-acyl homoserine lactones (AHL) acylase PF2571, from the screened QQ bacterium Pseudomonas fluorescens PF08, was identified and expressed in Escherichia coli to evaluate its QQ efficiency and effects on spoilage potential. Spoilage-related QS factors of A. veronii BY-8, including biofilm formation, motility, and protease, lipase, and alginate production, were inhibited by PF2571. Its inhibitory effect on red sea bream spoilage was demonstrated by the lower freshness indicators for PF2571 treated filets. Our study demonstrates the potential of the QQ enzyme for prolonging the shelf life of fish and fishery products.
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Affiliation(s)
- Dangfeng Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jianrong Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresource Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning 116029, China
| | - Likun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
| | - Jingyun Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yue Shen
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
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10
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Huynh TKD, Nguyen LAD, Nguyen TNH, Nguyen Q, Tomoaki H, Tran MP. Effects of green tea (
Camellia sinensis
) and guava (
Psidium guajava
) extracts on the quality of snakehead (
Channa striata
) fillets during ice storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Thi Kim Duyen Huynh
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Le Anh Dao Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Thị Nhu Ha Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Quoc Thinh Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Hagiwara Tomoaki
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Minh Phu Tran
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
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11
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Wang Z, Han L, Tian X, Ma H. The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1989493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhengrong Wang
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
- Handan Key Laboratory of Natural Products and Functional Food Development, Hebei Engineering University, Handan, China
| | - Lichun Han
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
| | - Xiaolei Tian
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
| | - Hanjun Ma
- Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang, China
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12
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Ashour EA, Farsi RM, Alaidaroos BA, Abdel-Moneim AME, El-Saadony MT, Osman AO, Abou Sayed-Ahmed ET, Albaqami NM, Shafi ME, Taha AE, Abd El-Hack ME. Impacts of dietary supplementation of pyocyanin powder on growth performance, carcase traits, blood chemistry, meat quality and gut microbial activity of broilers. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1924087] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Reem M. Farsi
- Department of Biological Sciences, Zoology, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Bothaina A. Alaidaroos
- Department of Biological Sciences, Zoology, King Abdulaziz University, Jeddah, Saudi Arabia
| | | | | | - Ali O. Osman
- Biochemistry Department, Zagazig University, Zagazig, Egypt
| | | | - Najah M. Albaqami
- Department of Biological Sciences, Zoology, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Manal E. Shafi
- Department of Biological Sciences, Zoology, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Alexandria University, Alexandria, Egypt
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13
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Preparation of pH-sensitive polylactic acid-naringin coaxial electrospun fiber membranes for maintaining and monitoring salmon freshness. Int J Biol Macromol 2021; 188:708-718. [PMID: 34403673 DOI: 10.1016/j.ijbiomac.2021.08.087] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 07/05/2021] [Accepted: 08/10/2021] [Indexed: 11/20/2022]
Abstract
Seafood spoilage can be prevented by inhibiting the quorum sensing (QS) system between bacteria. However, membrane materials combining freshness indicators with QS inhibition features have rarely been reported. Therefore, in this study, pH-sensitive polylactic acid-naringin coaxial electrospun fibers capable of maintaining and monitoring freshness were prepared and investigated. Surface analysis revealed that the fiber membranes exhibited a smooth surface and an average diameter of 243 nm. FTIR spectroscopy analysis revealed characteristic absorption peaks at 3265 and 1124 cm-1, confirming the successful loading of naringin and bromocresol purple. Release behavior analysis verified the uninterrupted release of naringin within 192 h, which enabled the fibers to achieve a protease inhibitory activity rate of 35.94%. Furthermore, the coaxial fibers successfully inhibited the expression of rhlI, rhlR, aprA, and fliA in Pseudomonas fluorescens. The real-world applicability of the coaxial fibers was evaluated by the salmon spoilage assay, where a 4-d extension to the shelf life of the coated fillets was attained. Additionally, the color of the coaxial fibers changed with the deterioration of salmon quality and the ΔE value increased from 4.75 to 26.51. These results verify that the prepared fibers can effectively monitor the freshness of seafood products and improve their storage conditions.
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14
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Shi R, Li Y, Liu L. Synergistic anti-oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage. J Food Sci 2021; 86:4628-4636. [PMID: 34549438 DOI: 10.1111/1750-3841.15922] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/27/2022]
Abstract
This study investigated the effect of antioxidants on lipid stability of mackerel (Scomber japonicus) fish balls. Oat phenolic acid compounds (OPC) and ascorbate palmitoyl (AP) were used to prolong the shelf life of steamed mackerel fish balls. Fish balls were stored at 4°C for 21 days, and the total bacterial count, hardness, whiteness, water holding capacity (WHC), pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) value were monitored regularly. The results indicated that OPC+AP composite as a biological preservative could significantly inhibit the increase of the total bacterial count. Meanwhile, OPC and AP could maintain better hardness, whiteness, and WHC of fish balls during refrigerated storage. Furthermore, OPC and AP slowed down the increase of TVB-N and TBARS values. The results showed that OPC+AP had a synergistic effect on the storage time and could prolong the shelf life within the storage time. Adding OPC and AP was a promising strategy to improve the quality and shelf life of fish balls. PRACTICAL APPLICATION: The research provided a new application of OPC and AP for improving fish balls quality and shelf life during cold storage (4°C). OPC is a natural plant secondary metabolite from oat which exhibits excellent anti-oxidation. The research showed that OPC and AP combined with synergistic effect as biological preservatives can effectively inhibit the total bacterial count and reduce TBARS and TVB-N value of fish balls during the shelf life and maintain the hardness, which improved the quality and shelf life of fish balls.
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Affiliation(s)
- Ranran Shi
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China
| | - Yueqin Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China
| | - Lianliang Liu
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China
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15
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Zhou Y, Liu JJH, Kang Y, Cui H, Yang H. Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage. Food Res Int 2021; 145:110424. [PMID: 34112426 DOI: 10.1016/j.foodres.2021.110424] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 05/04/2021] [Accepted: 05/11/2021] [Indexed: 10/21/2022]
Abstract
Microbial, physicochemical, rheological, and microstructural changes of surimi prepared by pH shift methods and the traditional water-washing method during cold storage were investigated. The starting aerobic mesophilic count (AMC) of pH shift surimi was around 1 log CFU/g lower than water-washed surimi, suggesting antimicrobial effects of the pH shift. All samples could be stored for 5 to 6 days based on the AMC results. Throughout the storage, the gel strength of alkaline-treated surimi increased from 204.2 to 491.9 g, while water-washed surimi decreased from 462.1 to 172.9 g. After the storage, alkaline-treated surimi showed lower total volatile basic nitrogen (TVB-N) value and smaller network hole size that was suitable for incorporation of moisture and starch. It also remained its rheological properties comparing with acid-treated surimi, with better odour properties, less protein degradation, and better network formation. The results indicate that alkaline-treated surimi is more suitable for cold storage.
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Affiliation(s)
- Yige Zhou
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Jonathan Jia He Liu
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore
| | - Ying Kang
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hanjing Cui
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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16
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Wu Q, Zhou J. The application of polyphenols in food preservation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:35-99. [PMID: 34507646 DOI: 10.1016/bs.afnr.2021.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Polyphenols are a kind of complex secondary metabolites in nature, widely exist in the flowers, bark, roots, stems, leaves, and fruits of plants. Numerous studies have shown that plant-derived polyphenols have a variety of bioactivities due to their unique chemical structure, such as antioxidant, antimicrobial, and prevention of chronic diseases, cardiovascular disease, cancer, osteoporosis, and neurodegeneration. With the gradual rise of natural product development, plant polyphenols have gradually become one of the research hotspots in the field of food science due to their wide distribution in the plants, and the diversity of physiological functions. Owing to the extraordinary antioxidant and antibacterial activity of polyphenols, plant-derived polyphenols offer an alternative to chemical additives used in the food industry, such as oil, seafood, meat, beverages, and food package materials. Based on this, this chapter provides an overview of the potential antioxidant and antibacterial mechanisms of plant polyphenols and their application in food preservation, it would be providing a reference for the future development of polyphenols in the food industry.
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Affiliation(s)
- Qian Wu
- Hubei University of Technology, Wuhan, China.
| | - Jie Zhou
- Northwest Agriculture & Forestry University, Yangling, China
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17
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Xue S, He L. Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shan Xue
- College of Biological Science and Technology Minnan Normal University Zhangzhou PR China
| | - Li He
- College of Biological Science and Technology Minnan Normal University Zhangzhou PR China
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18
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Li T, Wang D, Ren L, Mei Y, Ding T, Li Q, Chen H, Li J. Involvement of Exogenous N-Acyl-Homoserine Lactones in Spoilage Potential of Pseudomonas fluorescens Isolated From Refrigerated Turbot. Front Microbiol 2019; 10:2716. [PMID: 31849873 PMCID: PMC6895499 DOI: 10.3389/fmicb.2019.02716] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Accepted: 11/08/2019] [Indexed: 01/18/2023] Open
Abstract
Some bacteria can modulate their spoilage potential by responding to environmental signaling molecules via the quorum sensing (QS) system. However, the ability of Pseudomonas fluorescens, the specific spoilage organism (SSO) of turbot, to response to environmental signaling molecules remains unclear. This study investigated the effects of six synthetic N-acyl homoserine lactones (AHLs) on typical behaviors mediated by QS in P. fluorescens, such as biofilm formation and extracellular protease activity. Total volatile basic nitrogen (TVB-N) was used as a spoilage indicator to evaluate quality changes in AHL-treated turbot filets during storage. The results confirm the enhancing effect of environmental AHLs on QS-dependent factors of P. fluorescens and quality deterioration of turbot filets, with C4-HSL and C14-HSL being the most effective. Moreover, the content decrease of exogenous AHLs was also validated by gas chromatography–mass spectrometry analysis. Further, changes in rhlR transcription levels in P. fluorescens suggest that this bacterium can sense environmental AHLs. Finally, molecular docking analysis demonstrates the potential interactions of RhlR protein with various exogenous AHLs. These findings strongly implicate environmental AHLs in turbot spoilage caused by P. fluorescens, suggesting preservation of turbot should not exclusively consider the elimination of SSO-secreted AHLs.
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Affiliation(s)
- Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian Minzu University, Dalian, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Likun Ren
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yongchao Mei
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Ting Ding
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qiuying Li
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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19
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Li T, Wang D, Ren L, Mei Y, Ding T, Li Q, Chen H, Li J. Involvement of Exogenous N-Acyl-Homoserine Lactones in Spoilage Potential of Pseudomonas fluorescens Isolated From Refrigerated Turbot. Front Microbiol 2019; 10:2716. [PMID: 31849873 DOI: 10.3389/fmicb.2019.0271610.3389/fmicb.2019.02716.s001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Accepted: 11/08/2019] [Indexed: 05/28/2023] Open
Abstract
Some bacteria can modulate their spoilage potential by responding to environmental signaling molecules via the quorum sensing (QS) system. However, the ability of Pseudomonas fluorescens, the specific spoilage organism (SSO) of turbot, to response to environmental signaling molecules remains unclear. This study investigated the effects of six synthetic N-acyl homoserine lactones (AHLs) on typical behaviors mediated by QS in P. fluorescens, such as biofilm formation and extracellular protease activity. Total volatile basic nitrogen (TVB-N) was used as a spoilage indicator to evaluate quality changes in AHL-treated turbot filets during storage. The results confirm the enhancing effect of environmental AHLs on QS-dependent factors of P. fluorescens and quality deterioration of turbot filets, with C4-HSL and C14-HSL being the most effective. Moreover, the content decrease of exogenous AHLs was also validated by gas chromatography-mass spectrometry analysis. Further, changes in rhlR transcription levels in P. fluorescens suggest that this bacterium can sense environmental AHLs. Finally, molecular docking analysis demonstrates the potential interactions of RhlR protein with various exogenous AHLs. These findings strongly implicate environmental AHLs in turbot spoilage caused by P. fluorescens, suggesting preservation of turbot should not exclusively consider the elimination of SSO-secreted AHLs.
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Affiliation(s)
- Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian Minzu University, Dalian, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Likun Ren
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yongchao Mei
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Ting Ding
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qiuying Li
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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20
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Baptista RC, Horita CN, Sant'Ana AS. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. Food Res Int 2019; 127:108762. [PMID: 31882098 DOI: 10.1016/j.foodres.2019.108762] [Citation(s) in RCA: 109] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/13/2019] [Accepted: 10/18/2019] [Indexed: 02/07/2023]
Abstract
Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety. Several natural preservatives have highlighted and gained considerable attention from the scientific community, consumers, industry, and health sectors as a method with broad action antimicrobial and generally economical. Natural preservatives, from different sources, have been widely studied, such as chitosan from animal sources, essential oils, and plant extracts from a plant source, lactic acid bacteria, and bacteriocins from microbiological sources and organic acid from different sources, all with great potential for use in seafood systems. This review focuses on the natural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Claudia N Horita
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
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21
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Zhao Y, Kong H, Zhang X, Hu X, Wang M. The effect of Perilla ( Perilla frutescens) leaf extracts on the quality of surimi fish balls. Food Sci Nutr 2019; 7:2083-2090. [PMID: 31289656 PMCID: PMC6593365 DOI: 10.1002/fsn3.1049] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 04/08/2019] [Accepted: 04/10/2019] [Indexed: 01/13/2023] Open
Abstract
The effects of Perilla frutescens leaf extract (PLE) on the quality of surimi fish balls were investigated in the present study. Firstly, the extract was prepared by solvent extraction using 95% ethanol. Then, the phenolics in the extract were analyzed by instrumental analysis. The total phenolic content in the PLE was found to be 14.51 mg gallic acid equivalent (GAE)/g dry weight (DW). The amount of caffeic acid, ferulic acid, rosmarinic acid, quercetin, and apigenin, determined by high-performance liquid chromatography (HPLC), was 4.80, 5.10, 2.95, 6.46, and 3.93 mg/g DW, respectively. Furthermore, the PLE was found to show high free radical scavenging activity toward DPPH and ABTS radicals with IC50 values of 12.15 and 7.26 μg/ml, respectively. When PLE was fortified into surimi fish balls at 0.03% and stored at 4°C, it was found to slow down lipid and protein oxidation during storage of surimi fish balls as evidenced by the significant reduction in TBARS values and protein carbonyl contents (p < 0.05). PLE (0.03%) also decreased the formation of total volatile basic nitrogen (TVB-N) and inhibited the growth of E. coli compared with the control group (p < 0.05). In addition, the overall acceptability of PLE-added (0.03%) samples was higher than control samples during the storage process (p < 0.05) by sensory analysis. Overall, PLE have the potential to be used as a natural food additive to improve the shelf life and sensorial qualities of surimi fish ball.
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Affiliation(s)
- Yueliang Zhao
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)Ministry of AgricultureShanghaiChina
| | - Hongyun Kong
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)Ministry of AgricultureShanghaiChina
| | - Xu Zhang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)Ministry of AgricultureShanghaiChina
| | - Xiaoqian Hu
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)Ministry of AgricultureShanghaiChina
| | - Mingfu Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)Ministry of AgricultureShanghaiChina
- School of Biological SciencesThe University of Hong KongHong KongChina
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22
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Wei XQ, Li XP, Wu CL, Yi SM, Zhong KL, Sun T, Li JR. The Modification of In Situ SiOx Chitosan Coatings by ZnO/TiO 2 NPs and Its Preservation Properties to Silver Carp Fish Balls. J Food Sci 2018; 83:2992-3001. [PMID: 30516277 DOI: 10.1111/1750-3841.14381] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 09/26/2018] [Accepted: 10/02/2018] [Indexed: 11/29/2022]
Abstract
The composite chitosan coatings were prepared and characterized to evaluate their preservation properties for silver carp fish balls, and the microstructures and physicochemical properties of the coatings were improved by in situ nano silicon oxide (SiOx) and zinc oxide/titania (ZnO/TiO2 ) nano-particles (NPs). In the chitosan coatings, when the chitosan combines with NPs by chemical bonds, the crystal lattice is slightly changed due to the modification of NPs. The chitosan coatings modified by NPs showed few cracks, among which sodium hexametaphosphate (SHMP) modified ZnO/TiO2 /SiOx-chitosan (ZTS-CS) coating is proved to be the optimal one. The change of the freshness index and the texture of the fish balls are delayed by the coatings due to their gas permeability and antibacterial properties. The preservation properties of the chitosan coatings for Silver Carp fish balls are improved by in situ SiOx, and further improved by co-modification of ZnO/TiO2 NPs. Furthermore, the surface modification of ZnO/TiO2 NPs enhances the preservation properties of the chitosan coating. PRACTICAL APPLICATION: In our previous study, in situ SiOx was found to improve antibacterial and preservation properties of chitosan coating, leading to extending shelf time of Sciaenops ocellatus. In order to further improve properties of chitosan coatings, we added nontoxic edible nano materials to the in situ SiOx chitosan coatings. In situ SiOx modified by ZnO/TiO2 NPs were synthesized, measured, and characterized in this study, and were applied for the preservation of silver carp fish balls. It could serve as a potential preservation material due to the increasing mechanical preservation properties. Through the results, the ZnO/TiO2 /SiOx-chitosan (ZTS-CS) coatings have potential as application in the food industry to guarantee food quality and extend shelf life of products.
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Affiliation(s)
- Xu-Qing Wei
- College of Food Science and Engineering, Bohai Univ., Jinzhou, Liaoning, 121013, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Xue-Peng Li
- College of Food Science and Engineering, Bohai Univ., Jinzhou, Liaoning, 121013, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Chao-Ling Wu
- College of Food Science and Engineering, Bohai Univ., Jinzhou, Liaoning, 121013, China.,Gansu Jinwei Environmental Protection Technology Co., Ltd, Lanzhou, Gansu, 730070, China
| | - Shu-Min Yi
- College of Food Science and Engineering, Bohai Univ., Jinzhou, Liaoning, 121013, China
| | - Ke-Li Zhong
- College of Food Science and Engineering, Bohai Univ., Jinzhou, Liaoning, 121013, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Tong Sun
- College of Food Science and Engineering, Bohai Univ., Jinzhou, Liaoning, 121013, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Jian-Rong Li
- College of Food Science and Engineering, Bohai Univ., Jinzhou, Liaoning, 121013, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
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23
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He Q, Gong B, He J, Yang X, Xiao K, Zhu L. A novel superchilling storage - ice glazing (SS-IG) approach using biopolymer-based composite hydrogel to delay microbiological spoilage and organic oxidation of preserved tilapia. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5045-5051. [PMID: 29603240 DOI: 10.1002/jsfa.9040] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 03/23/2018] [Accepted: 03/26/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Most aquatic products are highly susceptible to deterioration and microbial spoilage during storage. Cold storage is a frequently used method to preserve them. However, products preserved by traditional frozen method are prone to suffer damage. This can significantly impair the quality of the products. To solve the problem, this work established a novel superchilling storage-ice glazing (SS-IG) approach using chitosan-catechin composite material. It can maximize the postmortem quality of preserved products during storage, avoiding damage. RESULTS During storage at -1.5 ± 0.2 °C for 25 days, the SS-IG approach using 5 g L-1 chitosan and 1∼3 g L-1 catechin as IG layers can effectively enhance the postmortem quality of preserved tilapia fillets. The sensory qualities of these fillets were effectively maintained. The microbial counts in these fillets were strongly suppressed. Oxidative rancidity in these fillets was observably inhibited. Less biogenic amine was produced in these fillets. CONCLUSION The results indicated that the SS-IG with chitosan-catechin composite-ice glazing layers can be effective in maintaining the postmortem quality of tilapia fillets. This will have a wide potential application. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Qi He
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Bin Gong
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jiapeng He
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaocui Yang
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Kaijun Xiao
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Liang Zhu
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
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24
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Nie X, Wang L, Wang Q, Lei J, Hong W, Huang B, Zhang C. Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets. J Food Sci 2018; 83:1695-1700. [PMID: 29799117 DOI: 10.1111/1750-3841.14184] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 04/05/2018] [Accepted: 04/12/2018] [Indexed: 12/01/2022]
Abstract
Sodium alginate (SA) and tea polyphenols (TP) are natural preservatives commonly used in the food industry, including the production of fish products. The effect of SA coating infused with TP on the quality of fresh Japanese sea bass (Lateolabrax japonicas) fillets was evaluated over a 20-day period at 4 °C. SA (1.5%, w/v) or TP (0.5%, w/v) treatment alone, and the SA coating infused with TP (SA-TP) all reduced microbial counts, with the SA-TP providing the greatest effect. Fish fillet samples treated with SA-TP had significantly lower levels of total volatile basic nitrogen, lipid oxidation, and protein decomposition during the storage period, relative to the remaining treatments. The samples treated with SA-TP had the highest sensory quality rating as well. Collectively, sodium alginate coating infused with tea polyphenols may represent a promising treatment for preservation of Japanese sea bass fillets during cold storage. PRACTICAL APPLICATION The sodium alginate-tea polyphenols composite coating has strong potential to be used as a new biopreservative for maintaining fish fillet quality.
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Affiliation(s)
- Xiaobao Nie
- College of Ocean and Earth Sciences, Xiamen Univ., Xiamen, 361102, China.,Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, 250103, China
| | - Lihong Wang
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, 250103, China.,the National Engineering Research Center for Agricultural Products Logistics, Jinan, 250103, China
| | - Qi Wang
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, 250103, China.,the National Engineering Research Center for Agricultural Products Logistics, Jinan, 250103, China
| | - Jilin Lei
- Yellow Sea Fisheries Research Inst., Chinese Acad. of Fishery Sciences, Qingdao, 266071, China
| | - Wanshu Hong
- College of Ocean and Earth Sciences, Xiamen Univ., Xiamen, 361102, China
| | - Baosheng Huang
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, 250103, China.,the National Engineering Research Center for Agricultural Products Logistics, Jinan, 250103, China
| | - Changfeng Zhang
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, 250103, China.,the National Engineering Research Center for Agricultural Products Logistics, Jinan, 250103, China
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25
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Kong H, Zhou B, Hu X, Wang X, Wang M. Protective effect of Perilla (Perilla frutescens)
leaf essential oil on the quality of a surimi-based food. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13540] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hongyun Kong
- College of Food Science and Technology, Shanghai Ocean University; Shanghai People's Republic of China
| | - Bin Zhou
- College of Food Science and Technology, Shanghai Ocean University; Shanghai People's Republic of China
| | - Xiaoqian Hu
- College of Food Science and Technology, Shanghai Ocean University; Shanghai People's Republic of China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai); Ministry of Agriculture; Shanghai, 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University; Shanghai People's Republic of China
| | - Mingfu Wang
- College of Food Science and Technology, Shanghai Ocean University; Shanghai People's Republic of China
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26
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Zhang QQ, Rui X, Guo Y, He M, Xu XL, Dong MS. Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets. J Food Sci 2017; 82:2121-2127. [DOI: 10.1111/1750-3841.13810] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 06/05/2017] [Accepted: 06/14/2017] [Indexed: 12/27/2022]
Affiliation(s)
- Qiu Qin Zhang
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Xin Rui
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Yi Guo
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Min He
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Xing Lian Xu
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Ming Sheng Dong
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 PR China
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27
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Zhang J, Chen W, Li S, Xue Z, Zheng W, Guo Y. Antibacterial activity and preservative properties of thinned young apples extracts for fish flesh. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13435] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Juan Zhang
- The College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityShaanxi, Xi'an, 710119 People's Republic of China
| | - Weiqi Chen
- The College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityShaanxi, Xi'an, 710119 People's Republic of China
| | - Shuai Li
- The College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityShaanxi, Xi'an, 710119 People's Republic of China
| | - Zhanfeng Xue
- The College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityShaanxi, Xi'an, 710119 People's Republic of China
| | - Wenlong Zheng
- The College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityShaanxi, Xi'an, 710119 People's Republic of China
| | - Yurong Guo
- The College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityShaanxi, Xi'an, 710119 People's Republic of China
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Feng X, Zhu Y, Liu Q, Lai S, Yang H. Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1963-7] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Liu X, Shen B, Du P, Wang N, Wang J, Li J, Sun A. Transcriptomic analysis of the response of Pseudomonas fluorescens to epigallocatechin gallate by RNA-seq. PLoS One 2017; 12:e0177938. [PMID: 28545064 PMCID: PMC5435343 DOI: 10.1371/journal.pone.0177938] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Accepted: 05/05/2017] [Indexed: 12/19/2022] Open
Abstract
Epigallocatechin gallate (EGCG) is a main constituent of green tea polyphenols that are widely used as food preservatives and are considered to be safe for consumption. However, the underlying antimicrobial mechanism of EGCG and the bacterial response to EGCG are not clearly understood. In the present study, a genome-wide transcriptional analysis of a typical spoilage bacterium, Pseudomonas fluorescens that responded to EGCG was performed using RNA-seq technology. A total of 26,365,414 and 23,287,092 clean reads were generated from P. fluorescens treated with or without 1 mM EGCG and the clean reads were aligned to the reference genome. Differential expression analysis revealed 291 upregulated genes and 134 downregulated genes and the differentially expressed genes (DEGs) were verified using RT-qPCR. Most of the DGEs involved in iron uptake, antioxidation, DNA repair, efflux system, cell envelope and cell-surface component synthesis were significantly upregulated by EGCG treatment, while most genes associated with energy production were downregulated. These transcriptomic changes are likely to be adaptive responses of P. fluorescens to iron limitation and oxidative stress, as well as DNA and envelope damage caused by EGCG. The expression of specific genes encoding the extra-cytoplasmic function sigma factor (PvdS, RpoE and AlgU) and the two-component sensor histidine kinase (BaeS and RpfG) were markedly changed by EGCG treatment, which may play important roles in regulating the stress responses of P. fluorescens to EGCG. The present data provides important insights into the molecular action of EGCG and the possible cross-resistance mediated by EGCG on P. fluorescens, which may ultimately contribute to the optimal application of green tea polyphenols in food preservation.
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Affiliation(s)
- Xiaoxiang Liu
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Bimiao Shen
- Department of Laboratory Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Peng Du
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Nan Wang
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, P.R. China
| | - Jiaxue Wang
- Department of Laboratory Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Jianrong Li
- Food Safety Key Lab of Liaoning Province, Bohai University, Jinzhou, Liaoning, China
| | - Aihua Sun
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
- * E-mail:
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Yang A, Cheng F, Tong P, Chen H. Effect of tea polyphenol and nisin on the quality of tortoise (Trachemys scripta elegans
) meat during chilled storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13308] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Anshu Yang
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Fenfen Cheng
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
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Feng X, Fu C, Yang H. Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.024] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Khorshidi Z, Sarvi Moghanlou K, Imani A, Behrouzi S. The Interactive Effect of Dietary Curcumin and Silver Nanoparticles on Gut Microbiota of Common Carp (Cyprinus carpio). IRANIAN JOURNAL OF SCIENCE AND TECHNOLOGY TRANSACTION A-SCIENCE 2016. [DOI: 10.1007/s40995-016-0130-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1798-7] [Citation(s) in RCA: 148] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Bansal S, Choudhary S, Sharma M, Kumar SS, Lohan S, Bhardwaj V, Syan N, Jyoti S. Tea: A native source of antimicrobial agents. Food Res Int 2013. [PMCID: PMC7126541 DOI: 10.1016/j.foodres.2013.01.032] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Tea (Camellia sinensis) is one of the most popular nonalcoholic beverages, consumed by over two-thirds of the world's population because of its refreshing, mild stimulant and medicinal properties. It is processed in different ways in different parts of the world to give green, black, oolong, and pu-erh tea. Among all tea polyphenols, epigallocatechin-3-gallate has been responsible for much of the health promoting abilities of tea including anti-inflammatory, antimicrobial, antitumour, anti-oxidative, protection from cardiovascular disease, anti-obesity, and anti-aging properties. In the present review, the antibacterial, antiviral, and antifungal activities of different types of tea and their polyphenols are reported, highlighting their mechanisms of action and structure–activity relationship. Moreover, considering that the changing patterns of infectious diseases and the emergence of microbial strains resistant to current antibiotics, there is an urgent need to find out new potent antimicrobial agents as adjuvants to antibiotic therapy. The synergistic effect of tea polyphenols in combination with conventional antimicrobial agents against clinical multidrug-resistant microorganisms has also been discussed in this review.
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Affiliation(s)
- Sumit Bansal
- Department of Pharmacy, Jaypee University of Information Technology, Waknaghat, Himachal Pradesh, India
- Corresponding author. Tel.: + 91 1792 239219; fax: + 91 1792 245362.
| | - Shivani Choudhary
- Department of Pharmaceutical Chemistry, Manipal College of Pharmaceutical Sciences, Manipal, Karnataka, India
| | - Manu Sharma
- Department of Pharmacy, Jaypee University of Information Technology, Waknaghat, Himachal Pradesh, India
| | - Suthar Sharad Kumar
- Department of Pharmacy, Jaypee University of Information Technology, Waknaghat, Himachal Pradesh, India
| | - Sandeep Lohan
- Department of Pharmacy, Jaypee University of Information Technology, Waknaghat, Himachal Pradesh, India
| | - Varun Bhardwaj
- Department of Pharmacy, Jaypee University of Information Technology, Waknaghat, Himachal Pradesh, India
| | - Navneet Syan
- Department of Pharmaceutical Chemistry, Ganpati Institute of Pharmacy, Bilaspur, Haryana, India
| | - Saras Jyoti
- Department of Biotechnology & Bioinformatics, Jaypee University of Information Technology, Waknaghat, Himachal Pradesh, India
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Yi S, Wang W, Bai F, Zhu J, Li J, Li X, Xu Y, Sun T, He Y. Antimicrobial effect and membrane-active mechanism of tea polyphenols against Serratia marcescens. World J Microbiol Biotechnol 2013; 30:451-60. [PMID: 23979827 DOI: 10.1007/s11274-013-1464-4] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2012] [Accepted: 08/13/2013] [Indexed: 01/03/2023]
Abstract
In this study, we investigated the antimicrobial effect of tea polyphenols (TP) against Serratia marcescens and examined the related mechanism. Morphology changes of S. marcescens were first observed by transmission electron microscopy after treatment with TP, which indicated that the primary inhibition action of TP was to damage the bacterial cell membranes. The permeability of the outer and inner membrane of S. marcescens dramatically increased after TP treatment, which caused severe disruption of cell membrane, followed by the release of small cellular molecules. Furthermore, a proteomics approach based on two-dimensional gel electrophoresis and MALDI-TOF/TOF MS analysis was used to study the difference of membrane protein expression in the control and TP treatment S. marcescens. The results showed that the expression of some metabolism enzymes and chaperones in TP-treated S. marcescens significantly increased compared to the untreated group, which might result in the metabolic disorder of this bacteria. Taken together, our results first demonstrated that TP had a significant growth inhibition effect on S. marcescens through cell membrane damage.
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Affiliation(s)
- Shumin Yi
- College of Chemistry, Chemical Engineering and Food Safety, Bohai University, 19 KeJi Road, Jinzhou, 121013, Liaoning, People's Republic of China
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Lu H, Luo Y, Zhou Z, Bao Y, Feng L. The Quality Changes of Songpu Mirror Carp (Cyprinus carpio
) during Partial Freezing and Chilled Storage. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12049] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Han Lu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
| | - Zhongyun Zhou
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
| | - Yulong Bao
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
| | - Ligeng Feng
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
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Li J, Han Q, Chen W, Ye L. Antimicrobial activity of Chinese bayberry extract for the preservation of surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2358-2365. [PMID: 22419228 DOI: 10.1002/jsfa.5641] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2011] [Revised: 12/03/2011] [Accepted: 01/31/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND Chemical preservatives such as sodium nitrite and potassium sorbate have been widely used to keep surimi products fresh. However, the potential harmfulness to human health cannot be ignored. This study was conducted to develop natural preservatives for the storage of Collichthys surimi. RESULTS Among the eight Chinese traditional herbs and fruits, Chinese bayberry extract showed the greatest inhibitory effect against surimi spoilage bacteria Serratia marcescens and Pseudomonas aeruginosa. Moreover, N-butanol phase extract of bayberry (NB) showed the greatest activity among the different phases of bayberry extract. When Chinese bayberry extract was combined with tea polyphenol, an additive inhibitory effect was observed on growth of Hansenula anomala, Micrococcus luteus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. Our results further indicated that the shelf life of surimi products stored at room temperature can be extended when supplemented with Chinese bayberry extract. CONCLUSION Our results suggest that Chinese bayberry extract can be used as a natural preservative for the storage of Collichthys surimi.
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Affiliation(s)
- Jianrong Li
- Food Safety Key Laboratory of Liaoning Province, Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province, Bohai University, Jinzhou 121013, China.
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Liu X, Li J, Yang Y, Chen X. Exposure of Pseudomonas aeruginosa to green tea polyphenols enhances the tolerance to various environmental stresses. World J Microbiol Biotechnol 2012; 28:3373-80. [DOI: 10.1007/s11274-012-1149-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2012] [Accepted: 08/06/2012] [Indexed: 01/22/2023]
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