1
|
Su L, Yang W, Liu S, Yuan C, Huang T, Jia R, Wei H. Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions. Foods 2024; 13:1273. [PMID: 38672947 PMCID: PMC11048844 DOI: 10.3390/foods13081273] [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: 03/12/2024] [Revised: 04/07/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to investigate the effect of neutral protease treatment on the biochemical properties of various parts of Pacific oysters (Crassostrea gigas) under different storage conditions. The mechanism of quality degradation in the mantle, adductor muscle, gill, and trunk of treated oysters stored at -1.5 °C (superchilling) or 4 °C (refrigeration) for several days using different storage methods was studied. The results showed that the oyster treated with the enzyme exhibited higher glycogen content, flavor nucleotide content, and sensory scores compared to the control group. Superchilling at -1.5 °C was observed to slow the increase in total volatile basic nitrogen (TVB-N), total viable count (TVC), and pH, while maintaining sensory scores better than refrigeration at 4 °C. Both wet superchilling (WS) and dry exposed superchilling (DeS) methods effectively preserved freshness and quality at -1.5 °C. The freshness of the oysters' body trunk changed most significantly. K value, K' value, and AEC value, as the evaluation indexes of oyster freshness, were affected by the storage medium. Therefore, neutral protease enhances the flavor of oysters in a short time, and oysters stored in wet superchilling or dry exposed superchilling conditions have an extended shelf life.
Collapse
Affiliation(s)
- Lanxiang Su
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Wenge Yang
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Siyang Liu
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Chunhong Yuan
- Faculty of Agriculture, Iwate University, Ueda 3-18-8, Morioka 020-8550, Iwate, Japan
| | - Tao Huang
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Ru Jia
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Huamao Wei
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| |
Collapse
|
2
|
Nunes C, Silva M, Farinha D, Sales H, Pontes R, Nunes J. Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing. Foods 2023; 12:3308. [PMID: 37685240 PMCID: PMC10486622 DOI: 10.3390/foods12173308] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/16/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.
Collapse
Affiliation(s)
| | | | - Diana Farinha
- Association BLC3–Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição 2, Lagares da Beira, 3405-155 Oliveira do Hospital, Portugal; (C.N.); (M.S.); (H.S.); (R.P.); (J.N.)
| | | | | | | |
Collapse
|
3
|
Baek JH, Lee SY, Oh SW. Enhancing safety and quality of shrimp by nanoparticles of sodium alginate-based edible coating containing grapefruit seed extract. Int J Biol Macromol 2021; 189:84-90. [PMID: 34419539 DOI: 10.1016/j.ijbiomac.2021.08.118] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 07/27/2021] [Accepted: 08/15/2021] [Indexed: 11/20/2022]
Abstract
Edible coatings are safe and effective in extending the shelf life of foods. In this study, a nanoparticle-based edible coating solution was prepared, containing alginate as a coating agent and grapefruit seed extract as an antibacterial agent to improve the safety and quality of shrimp during storage. Shrimp coated with this formulation were maintained at 4°C for 8 days, and periodically analyzed for changes in sensory, chemical [total volatile basic nitrogen (TVB-N) and pH] and microbial parameters. The uncoated shrimp exceeded the microbiological limits at 7.87 log CFU/g on Day 4 of storage, whereas the nanoparticle-based coated shrimp did not exceed the limit by Day 8 of storage. In addition, uncoated shrimp tended to maintain their quality, while uncoated shrimp deteriorated due to increased TVB-N values, pH values, and off-flavors. Nanoparticles are easily dispersed in food to minimize flavor impact and enhance diffusion and bioactivity. We concluded that the nanoparticles coating extended the shelf life of shrimp by more than 5 days. Therefore, the use of nanoparticle-based coatings could be a new and effective way to maintain shrimp quality.
Collapse
Affiliation(s)
- Ji Hye Baek
- Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea
| | - So-Young Lee
- Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea
| | - Se-Wook Oh
- Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea.
| |
Collapse
|
4
|
Recent Developments in Seafood Packaging Technologies. Foods 2021; 10:foods10050940. [PMID: 33923022 PMCID: PMC8145365 DOI: 10.3390/foods10050940] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 11/17/2022] Open
Abstract
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
Collapse
|
5
|
Suhag R, Kumar N, Petkoska AT, Upadhyay A. Film formation and deposition methods of edible coating on food products: A review. Food Res Int 2020; 136:109582. [PMID: 32846613 DOI: 10.1016/j.foodres.2020.109582] [Citation(s) in RCA: 166] [Impact Index Per Article: 41.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 12/13/2022]
Abstract
The greatest challenge encountered by the food manufacturer is the loss of quality of food products during storage, which eventually adds to the waste. Edible packaging is known as a potential alternative to protecting food quality and improving shelf life by delaying microbial spoilage and providing moisture and gas barrier properties. Developments in edible packaging and technology have shown promising results in enhancing the shelf life of food products. In 2016, the edible packaging market was valued at $697 million and by 2023 is expected to hit $1097 million growing at a compound annual growth rate (CGAR) of 6.81% from 2017 to 2023 at global level. In global edible packaging markets specific industries including MonoSol LLC, Tate & Lyle Plc, WikiCell Designs Inc., JRF Technology LLC, Safetraces, Inc., BluWrap, Skipping Rocks Lab, Tipa Corp., Watson Inc., and Devro plc have played a key role. Edible packaging can be applied in two forms: (i) edible coating applied directly on the food product or (ii) preformed film wrapped around the food product. The aim of this study is to review different methods of film formation and edible coating depositions. Edible films can be produced using two methods, wet (casting) and dry (extrusion) processes; and methods such as dipping, spraying, fluidized-bed, and panning are used for deposition of edible coatings on the surface of food product. Casting and dipping methods for film formation and coating deposition, respectively, are easy to use and are preferred methods on a lab scale; whereas extrusion and spraying are preferred methods for film formation and coating deposition, respectively, on a commercial scale. This work can help researchers and industries to select an efficient and cost-effective method for the development of edible film/coating for specific application. Further study and evaluation of practical applications of methods of edible packaging should be carried out within the main purpose of keeping food safe with acceptable quality for extended period of time.
Collapse
Affiliation(s)
- Rajat Suhag
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
| | - Nishant Kumar
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India.
| | - Anka Trajkovska Petkoska
- St. Kliment Ohridski University - Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov, 4000 Veles, The Former Yugolav Republic of Macedonia, Macedonia
| | - Ashutosh Upadhyay
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
| |
Collapse
|
6
|
Soares LS, Vieira ACF, Fidler F, Fritz ARM, Di Luccio M. Pervaporation as an alternative for adding value to residues of oyster (Crassostrea gigas) processing. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2019.115968] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
7
|
Shelf-life of shucked oyster in epigallocatechin-3-gallate with slightly acidic electrolyzed water washing under refrigeration temperature. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108733] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
8
|
Kumar N, Neeraj. Polysaccharide-based component and their relevance in edible film/coating: a review. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-10-2018-0294] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.
Design/methodology/approach
In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.
Findings
From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.
Originality/value
Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.
Collapse
|
9
|
Lekjing S, Venkatachalam K. Effects of Modified Atmospheric Packaging Conditions on the Quality Changes of Pasteurized Oyster (Crassostrea belcheri) Meat during Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1534917] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Somwang Lekjing
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University, Makhamtia, Muang, Thailand
| | - Karthikeyan Venkatachalam
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University, Makhamtia, Muang, Thailand
| |
Collapse
|
10
|
|
11
|
Edible films and coatings in seafood preservation: A review. Food Chem 2018; 240:505-513. [DOI: 10.1016/j.foodchem.2017.07.034] [Citation(s) in RCA: 283] [Impact Index Per Article: 47.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 06/29/2017] [Accepted: 07/10/2017] [Indexed: 11/20/2022]
|
12
|
Ricardo F, Pimentel T, Maciel E, Moreira AS, Rosário Domingues M, Calado R. Fatty acid dynamics of the adductor muscle of live cockles ( Cerastoderma edule ) during their shelf-life and its relevance for traceability of geographic origin. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.01.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
13
|
State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. COATINGS 2017. [DOI: 10.3390/coatings7040056] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
14
|
Ngo AN, Ezoulin MJM, Murowchick JB, Gounev AD, Youan BBC. Sodium Acetate Coated Tenofovir-Loaded Chitosan Nanoparticles for Improved Physico-Chemical Properties. Pharm Res 2015; 33:367-83. [PMID: 26553351 DOI: 10.1007/s11095-015-1795-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 09/14/2015] [Indexed: 12/30/2022]
Abstract
PURPOSE It is hypothesized that sodium acetate (SA) can be used for in situ coating of drug loaded chitosan NPs for improved physico-chemical properties. METHODS Tenofovir (TFV) is used as a model drug. Uncoated chitosan NPs are prepared by ionic gelation. SA is generated in situ from half neutralization of acetic acid with sodium hydroxide, and coats chitosan NPs during freeze-drying. The NPs' physico-chemical properties [e.g., particle mean diameters (PMD) zeta potential (ζ), EE%, drug release profile, morphology] are characterized by dynamic light scattering, spectrophotometry, Korsmeyer-Peppas model, transmission electron microscopy (TEM), respectively. Melting point (MP), non-aqueous titration, Fourier transform infrared (FTIR) analysis, and powder X-ray diffractometry (XRD) pattern evaluate the SA coated chitosan NPs. The NPs' cytotoxicity on macrophages Raw 264.7 is assessed by neutral red, resazurin, nitrite oxide (NO) and cytokines assays. RESULTS Collectively, FTIR, ζ, XRD, MP, and TEM data confirm that SA coats chitosan NPs. The PMD range is 136-348 nm (uncoated) and 171-379 nm (coated NPs). The ζ values range is +24.3-28.5 mV (uncoated) and 0.1-3.1 mV (coated NPs). The EE% ranges from 5.5 to 11.7% (uncoated NPs) and increased up to 86.3-92.7%(8-17-fold) after coating. The SA also prevents NPs aggregation during the freeze-drying and aqueous dispersion. The core-shell NPs exhibited a sustain release of TFV following anomalous transport mechanism (R(2) ~ 0.99). The coated NPs are non-cytotoxic (cell viability ~100%) and without any proinflammatory response. CONCLUSIONS This SA coating chitosan NPs mechanism may be useful for (i) efficient encapsulation, (ii) stabilizing colloidal dispersions, (iii) controlling the release and solubility of bioactive agents.
Collapse
Affiliation(s)
- Albert N Ngo
- Laboratory of Future Nanomedicines and Theoretical Chronopharmaceutics, Division of Pharmaceutical Sciences, University of Missouri-Kansas City, New Health Sciences Building, 2464 Charlotte Street, Kansas City, Missouri, 64108, USA
| | - Miezan J M Ezoulin
- Laboratory of Future Nanomedicines and Theoretical Chronopharmaceutics, Division of Pharmaceutical Sciences, University of Missouri-Kansas City, New Health Sciences Building, 2464 Charlotte Street, Kansas City, Missouri, 64108, USA
| | - James B Murowchick
- Department of Geosciences, University of Missouri-Kansas City, 420 Flarsheim Hall, 5110 Rockhill Rd., Kansas City, Missouri, 64110, USA
| | - Andrea D Gounev
- Department of Chemistry, University of Missouri-Kansas City, 510D Flarsheim Hall, 5110, Rockhill Rd., Kansas City, Missouri, 64110, USA
| | - Bi-Botti C Youan
- Laboratory of Future Nanomedicines and Theoretical Chronopharmaceutics, Division of Pharmaceutical Sciences, University of Missouri-Kansas City, New Health Sciences Building, 2464 Charlotte Street, Kansas City, Missouri, 64108, USA.
| |
Collapse
|