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Gao C, Zhao M, Wang X, Wang J, Li C, Dong X, Liu Z, Zhou D. Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence. Food Chem 2024; 447:138981. [PMID: 38518613 DOI: 10.1016/j.foodchem.2024.138981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/28/2024] [Accepted: 03/07/2024] [Indexed: 03/24/2024]
Abstract
In the current study, the preservation effect of plasma-activated water (PAW), coconut exocarp flavonoids (CF) and their combination on golden pompano fillets during refrigerated storage was investigated with emphasize on the treating sequence. PAW effectively inactivated spoilage bacteria and inhibited total volatile basic nitrogen (TVB-N) increase, while boosted the TBARS and carbonyl values. PAW+CF exerted synergistic effect on extending the period before total bacterial count and TVB-N content reaching acceptance limit than PAW or CF alone (P < 0.05). In addition, their combined treatment effectively reduced fillets discoloration and texture deterioration. Simultaneously, lipid and protein oxidation were significantly inhibited, which was comparable to CF. It was indicated that the treatment sequence of PAW and CF profoundly impact the preservation effect. Specifically, prior CF marinating followed by PAW was more effective than the opposite sequence. Thus, combination of CF followed by PAW served as promising technique for fish fillets preservation.
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Affiliation(s)
- Chengyan Gao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Mantong Zhao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Xinwen Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Jiamei Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Xiuping Dong
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhongyuan Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China.
| | - Dayong Zhou
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Zhang X, Ni N, Fei Z, Li X, Yang W, Siqin Q, Wang Z, Zhang Z. Effect of L-cysteine on the physicochemical properties of heat-induced sheep plasma protein gels. Food Chem 2024; 444:138508. [PMID: 38340502 DOI: 10.1016/j.foodchem.2024.138508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/02/2024] [Accepted: 01/17/2024] [Indexed: 02/12/2024]
Abstract
The effects of different l-Cysteine additions (0-2 %) on the gel properties, microstructure and physicochemical stability of sheep plasma protein gels were studied. The introduction of l-Cys significantly improved the water retention capacity and whiteness of the plasma protein gel (p < 0.05). The addition of 0.2 %-0.4 % l-Cys increased gel strength, but l-Cys had no significant effect on gel elasticity (p < 0.05). Scanning electron microscopy confirmed that the addition of l-Cys also promoted the formation of a porous three-dimensional network structure in the gel. Raman spectroscopy and SDS-PAGE revealed that the addition of l-Cys generally reduced α-helix structures in protein gels and promoted the formation of β-folds. Addition of 0.2 % l-Cys treatment leading to the greatest increase in disulfide bonds, and its surface hydrophobicity and endogenous fluorescence intensity were the largest. At this time, the comprehensive performance of sheep plasma protein gel is the best performance.
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Affiliation(s)
- Xudong Zhang
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China; Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Na Ni
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China.
| | - Zixuan Fei
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China
| | - Xiaoxue Li
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China
| | - Wanpeng Yang
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China
| | - Qimuge Siqin
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China
| | - Zhenyu Wang
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhiyong Zhang
- Tongliao Academy of Agricultural Sciences, Tongliao, Inner Mongolia 028015, China
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Qian R, Sun C, Bai T, Yan J, Cheng J, Zhang J. Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances. Front Nutr 2024; 11:1378884. [PMID: 38725578 PMCID: PMC11079221 DOI: 10.3389/fnut.2024.1378884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Accepted: 04/15/2024] [Indexed: 05/12/2024] Open
Abstract
Myofibrillar proteins are an important component of proteins. Flavor characteristics are the key attributes of food quality. The ability of proteins to bind flavor is one of their most fundamental functional properties. The dynamic balance of release and retention of volatile flavor compounds in protein-containing systems largely affects the sensory quality and consumer acceptability of foods. At present, research on flavor mainly focuses on the formation mechanism of flavor components, while there are few reports on the release and perception of flavor components. This review introduces the composition and structure of myofibrillar proteins, the classification of flavor substances, the physical binding and chemical adsorption of myofibrillar proteins and volatile flavor substances, as well as clarifies the regulation law of flavor substances from the viewpoint of endogenous flavor characteristics and exogenous environment factors, to provide a theoretical reference for the flavor regulation of meat products.
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Affiliation(s)
- Rong Qian
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Chang Sun
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ting Bai
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
- Meat Processing Key Laboratory of Sichuan Province, Chengdu, China
| | - Jing Yan
- Sichuan Laochuan East Food Co., Ltd., Chengdu, China
| | - Jie Cheng
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jiamin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu, China
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Wu R, Xie Y, Zhao L, Fu C, He W, Guo D, Xu W, Yi Y, Wang H. Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38568724 DOI: 10.1002/jsfa.13508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/24/2024] [Accepted: 03/25/2024] [Indexed: 04/17/2024]
Abstract
BACKGROUND Myoglobin (Mb) in duck meat is commonly over-oxidized when heated at high temperatures, which may worsen the color of the meat. Enhancing the oxidative stability of Mb is essential for improving the color of duck meat. Capsaicin and dihydrocapsaicin (CA-DI) in chili exhibit antioxidant properties. This study investigated the effects of CA-DI on the structure and oxidative damage of Mb by fluorescence spectroscopy, differential scanning calorimetry analysis and particle size in duck meat during heat treatment. RESULTS When the ratio of CA-DI to Mb was 10:1 g kg-1 and heat-treated for 36 min, oxymyoglobin significantly increased, and metmyoglobin significantly decreased compared with the control group (P < 0.05). In parallel, the carbonyl content of Mb in the CA-DI group decreased by 43.40 ± 0.10%, the sulfhydryl content increased by 188 ± 0.21%, and the free radical scavenging activity of Mb was significantly enhanced (P < 0.05). Moreover, the addition of CA-DI resulted in a significant decrease in the particle size of the Mb surface (P < 0.05). When the ratio of CA-DI to Mb was 10:1 g kg-1, CA-DI enhanced the thermal stability and significantly increased the thermal denaturation temperature of Mb. The molecular docking results indicated that hydrophobic interactions and hydrogen bonds were involved in the binding of CA-DI to Mb. CONCLUSION CA-DI could combine with Mb and improve the oxidation stability of Mb in duck meat. This suggested that CA-DI could be a potential natural antioxidant that improves the color of meat products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ruifang Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Yuqing Xie
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Lingling Zhao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Caiqi Fu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Wenjie He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Danjun Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Wei Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Yang Yi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Hongxun Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
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Xu Z, Du H, Manyande A, Xiong S. A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 304:123423. [PMID: 37742591 DOI: 10.1016/j.saa.2023.123423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 08/11/2023] [Accepted: 09/16/2023] [Indexed: 09/26/2023]
Abstract
Lipoxygenase (LOX) has the harmful effect of accelerating lipid oxidation, and polyphenols have the inhibitory effect on lipoxygenase. However, there were rare researches investigated on the interactions between polyphenols and LOX. In this study, the binding mechanisms between polyphenols (Jaceosidin-JSD and baicalein-BCL) and LOX were investigated by multi-spectroscopic analysis and computational study. Both JSD and BCL binding to LOX resulted in static fluorescence quenching, and the complexes of JSD-LOX and BCL-LOX were built at a molar ratio of 1:1, respectively. The binding constants of LOX-JSD (72.18 × 105 L/mol at 298 K) and LOX-BCL (12.43 × 105 L/mol at 298 K) indicated that LOX had stronger binding affinity to JSD compared to BCL. Compared with BCL-LOX, the JSD-LOX system formed more hydrogen bonds which ensured a stronger bond between JSD and LOX. The studies in molecular dynamics also demonstrated that the JSD-LOX complex is more stable, and the addition of JSD is more conducive to the complex formation. The current study provides some new insights for the study on the inhibition of lipid oxidation and affords a new strategy for the discovery of novel food preservatives.
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Affiliation(s)
- Zeru Xu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, PR China.
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
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Chen M, Pan Q, Wu B, Wang H, Yi Y, Xu W, Guo D. Effect of Fenugreek ( Trigonella foenum-graecum L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck Meat. Foods 2023; 12:4482. [PMID: 38137286 PMCID: PMC10742523 DOI: 10.3390/foods12244482] [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: 11/13/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
The effect of fenugreek (Trigonella foenum-graecum L.) seed extracts (FSEs) on the structure of duck myofibrillar protein (MP) oxidation was researched via particle size, zeta potential, Fourier transform infrared (FTIR), fluorescence spectroscopy, SDS-PAGE, and scanning electron microscopy (SEM) in the Fenton oxidation system. FSE (0.3 mg/mL) could scavenge 58.79% of the hydroxyl radical and possessed good antioxidation. FSE could retard the oxidation of MP, and the carbonyl formation and total sulfhydryl loss of MP decreased by 42.00% and 105.94%, respectively, after 4.67% of FSE treatment. SDS-PAGE results showed that 0.67% and 2.67% of FSE decreased the strength of the myosin heavy chain (MHC) and actin bands of the oxidized MP, respectively. The FSE changed the secondary structures of the MP and promoted the unfolding of the MP structure and the transformation from α-helix to β-turn. When treated with 0.67% of FSE, the hydrophobicity of the MP declined by 26.14%, and solubility was improved by 37.21% compared with the oxidation group. After 0.67% of FSE treatment, the particle size and zeta potential of the MP returned to the level of the blank group. Scanning electron microscopy revealed that FSE improved the apparent morphology of the MP. Overall, FSE had positive effects on the antioxidation of the duck MP, and it could improve the structure and characteristics of the MP. It is hoped that FSE could be considered as a natural antioxidant to retard the oxidation of the MP in meat products.
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Affiliation(s)
- Mingyue Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Qingmei Pan
- Hongan County Public Inspection and Testing Center, Hongan 438400, China;
| | - Binbin Wu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Hongxun Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Yang Yi
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wei Xu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Danjun Guo
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
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Sun W, He W, Guo D, Xu W. Effect of Capsaicin and Dihydrocapsaicin in Capsicum on Myofibrillar Protein in Duck Meat. Foods 2023; 12:3532. [PMID: 37835186 PMCID: PMC10572423 DOI: 10.3390/foods12193532] [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: 08/09/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Spice and its extracts have gained widespread utilization as natural and eco-friendly additives, imparting enhancements in flavor, color, and antioxidative attributes to meat-based products. This work aims to study the effect mechanism of capsaicin (CA) and dihydrocapsaicin (DI) in capsicum (chili pepper) on the structure and function of myofibrillar proteins (MPs) in duck meat during thermal treatment. The results showed that at a CA-DI to MP ratio of 1:500 (g/g) following a 12 min heat treatment, the carbonyl content of MPs in duck meat decreased by 48.30%, and the sulfhydryl content increased by 53.42%. When the concentration was 1:500 (CA-DI, g/g) after 24 min of heat treatment, the •OH and DPPH radical scavenging rates were highest at 59.5% and 94.0%, respectively. And the initial denaturation temperature of MPs was the highest at 96.62 °C, and the thermal absorption was lowest at 200.24 J g-1. At the parameter, the smallest particle size and size distribution range of MP were 190 nm (9.51%). Furthermore, the interplay between CA-DI and MPs contributed to a reduction in the protein particle size and intrinsic fluorescence. In summary, the combination of CA-DI and MPs played a crucial role in inducing protein unfolding and disintegration.
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Affiliation(s)
- Wei Sun
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wenjie He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
| | - Danjun Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wei Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
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8
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Ma Y, Zhang S, Feng Y, Wang H, Liu Y, Wang C. Modification of the Structural and Functional Characteristics of Mung Bean Globin Polyphenol Complexes: Exploration under Heat Treatment Conditions. Foods 2023; 12:foods12112091. [PMID: 37297336 DOI: 10.3390/foods12112091] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 05/09/2023] [Indexed: 06/12/2023] Open
Abstract
During the storage and processing of mung beans, proteins and polyphenols are highly susceptible to interactions with each other. Using globulin extracted from mung beans as the raw material, the study combined it with ferulic acid (FA; phenolic acid) and vitexin (flavonoid). Physical and chemical indicators were combined with spectroscopy and kinetic methods, relying on SPSS and peak fit data to statistically analyze the conformational and antioxidant activity changes of mung bean globulin and two polyphenol complexes before and after heat treatment and clarify the differences and the interaction mechanism between globulin and the two polyphenols. The results showed that, with the increase in polyphenol concentration, the antioxidant activity of the two compounds increased significantly. In addition, the antioxidant activity of the mung bean globulin-FA complex was stronger. However, after heat treatment, the antioxidant activity of the two compounds decreased significantly. The interaction mechanism of the mung bean globulin-FA/vitexin complex was static quenching, and heat treatment accelerated the occurrence of the quenching phenomenon. Mung bean globulin and two polyphenols were combined through a hydrophobic interaction. However, after heat treatment, the binding mode with vitexin changed to an electrostatic interaction. The infrared characteristic absorption peaks of the two compounds shifted to different degrees, and new peaks appeared in the areas of 827 cm-1, 1332 cm-1, and 812 cm-1. Following the interaction between mung bean globulin and FA/vitexin, the particle size decreased, the absolute value of zeta potential increased, and the surface hydrophobicity decreased. After heat treatment, the particle size and zeta potential of the two composites decreased significantly, and the surface hydrophobicity and stability increased significantly. The antioxidation and thermal stability of the mung bean globulin-FA were better than those of the mung bean globulin-vitexin complex. This study aimed to provide a theoretical reference for the protein-polyphenol interaction mechanism and a theoretical basis for the research and development of mung bean functional foods.
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Affiliation(s)
- Yantao Ma
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
- National Coarse Cereals Engineering Research Centre, Daqing 163319, China
| | - Yuchao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Haoyu Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Yuhang Liu
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
- National Coarse Cereals Engineering Research Centre, Daqing 163319, China
- Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing 163319, China
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9
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Nuerjiang M, Li Y, Yue X, Kong B, Liu H, Wu K, Xia X. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes. Food Res Int 2023; 164:112433. [PMID: 36738000 DOI: 10.1016/j.foodres.2022.112433] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
This study compared the effects of guava leaf polyphenol (GLP) on the aggregation and structural changes of myofibrillar proteins (MPs) from chicken meatballs, frozen for 6 months, with that of tea polyphenol (TP). The high antioxidation ability of 450 mg/L GLP was manifested by changes in 1, 1-diphenyl-2-picrylhydrazyl (DDPH), 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and the ferric reducing antioxidant power (FRAP) in vitro. Compared with the control, the carbonyl, disulfide bond content, particle size, zeta potential and turbidity of sample with GLP decreased by 25.9 %, 17.7 %, 18.2 %, 11.4 % and 11.7 %, respectively, while the solubility of the sample, after freezing it for 6 months, increased by 14.8 %. Meanwhile, in sustaining the structural stability of MPs, the GLP-treated group exhibited better microstructure (scanning electron microscopy, SEM), lower free amino and sulfhydryl loss, higher α-helix structure and fluorescence intensity than the control. Our results showed that GLP significantly inhibited MP aggregation, and was superior to TP in terms of its particle size, solubility, and turbidity, sulfhydryl content (P < 0.05). Overall, it was demonstrated that GLP has the potential to inhibit protein aggregation and enhance structural stability during frozen storage.
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Affiliation(s)
- Maheshati Nuerjiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaoxiang Yue
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Kairong Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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10
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Tan C, Xu QD, Chen N, He Q, Zeng WC. Cross-Linking Modifications of Different Phenolic Compounds on Myofibrillar Protein of Common Carp. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02958-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Influence mechanisms of different setting time at low temperature on the gel quality and protein structure of Solenocera crassicornis surimi. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures. Food Chem X 2022; 15:100396. [PMID: 36211727 PMCID: PMC9532728 DOI: 10.1016/j.fochx.2022.100396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 11/23/2022] Open
Abstract
Off-odors binding to MP via hydrophobic forces is a spontaneous process. Nonanal had the strongest binding ability to MP among the three off-odors. MD method provided a structural basis for the fluorescence spectroscopic analysis. Three off-odors, especially nonanal, could change the conformation of MP. Compared with others, nonanal formed more binding sites to Trp residues in Myosin1.
This study revealed the interaction mechanism between silver carp myofibrillar protein (MP) and key off-odors by combining fluorescence spectroscopy with molecular dynamics (MD) simulation. Spectroscopic results exhibited a dynamic quenching mechanism between MP and off-odors. Thermodynamic analysis indicated that the MP/off-odors interaction was spontaneous (ΔG° < 0) and dominated by hydrophobic interactions (ΔH° > 0, ΔS° > 0). Meanwhile, the binding affinity was in the order of nonanal (n = 1.38) > hexanal (n = 0.89) > 1-octen-3-ol (n = 0.65), which was further verified by the MD results. Among off-odors, nonanal had the highest binding energy with myosin (8105.66 kJ/mol) and formed more hydrophobic binding sites to Trp residues in myosin head (e.g., Trp820 and Trp822), thereby changing myosin conformations via both physical and chemical interactions. Additionally, higher binding energies of myosin/off-odors were observed at oral temperature (37 °C) than at cold storage temperature (4 °C), implying that less off-odors were released at 37 °C.
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13
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Zhao S, Deng Y, Yan T, Yang X, Xu W, Liu D, Wang W. Explore the Interaction between Ellagic Acid and Zein Using Multi-Spectroscopy Analysis and Molecular Docking. Foods 2022; 11:foods11182764. [PMID: 36140892 PMCID: PMC9497675 DOI: 10.3390/foods11182764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/09/2022] [Accepted: 08/28/2022] [Indexed: 11/23/2022] Open
Abstract
With the increasing interest in value-added maize products, the interaction of zein with bioactive molecules to become more nutritional and beneficial to human health has gained a lot of attention. To broaden the application of ellagic acid (EA) in maize flour products, we investigated the interaction between zein and EA. The fluorescence quenching type of zein interacting with EA was mainly static quenching through hydrophobic interaction, as demonstrated by quenching behavior modeling, and ultraviolet-visible spectroscopy confirmed the formation of zein–EA complexes. Synchronous fluorescence spectroscopy showed that EA reduced the polarity of zein around tyrosine residues, which were exposed to a more hydrophobic microenvironment. Meanwhile, circular dichroism suggested that EA noticeably changed the secondary structure of zein, which was mainly reflected in the increase of α-helix and β-sheet content and the decrease of random coil content. Finally, the molecular docking simulation found that zein could have five active sites binding to EA and there was hydrogen bond interaction besides hydrophobic interaction. The findings of this study provided a basis for a theory for the interaction mechanism between zein and EA, which could be essential for developing value-added plant-derived protein products using EA as a functional component.
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Affiliation(s)
- Shunan Zhao
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaoling Yang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
| | - Weidong Xu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Wenjun Wang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
- Correspondence:
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14
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Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties. Food Res Int 2022; 162:111983. [DOI: 10.1016/j.foodres.2022.111983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/24/2022] [Accepted: 09/26/2022] [Indexed: 11/20/2022]
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15
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Tan C, Xu Q, Chen N, He Q, Sun Q, Yu Z, Zeng W. Effects of tea polyphenols on the quality of common carp (
Cyprinus carpio
) meat during freezing process and its action mechanism. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chong Tan
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
| | - Qian‐Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu PR China
| | - Qun Sun
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu PR China
| | - Zhi‐Long Yu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences McGill University QC Canada
| | - Wei‐Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu PR China
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16
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Zhou Z, Xu Q, Chen L, Chen N, Gao H, Sun Q, Zeng W. Interaction and action mechanism of quercetin and myofibrillar protein and its effects on the quality of cured meat. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhi‐Qiang Zhou
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
| | - Qian‐Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
| | - Lin Chen
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
| | - Hao‐Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
| | - Qun Sun
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu PR China
| | - Wei‐Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu PR China
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17
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Xu QD, Yu ZL, Zeng WC. Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball. Food Res Int 2021; 148:110593. [PMID: 34507738 DOI: 10.1016/j.foodres.2021.110593] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 11/24/2022]
Abstract
Effects of different phenolic compounds on the structural and functional properties of myofibrillar protein (MP) were investigated, and the phenolic compounds were applied as natural modifiers in pork meatball. Interactions between MP and phenolic compounds were determined via molecular docking to elucidate the modification mechanisms. Tannic acid, gallic acid, (-)-epigallocatechin gallate, and epigallocatechin interacted with MP primarily through hydrogen bonds, which unfolded the secondary structures of MP and lowered surface hydrophobicity. Accordingly, the solubility, gel properties, and oxidation stability of MP were improved, while the emulsifying properties significantly decreased. Quercetin and quercitrin showed electrostatic interactions with MP, which preserved α-helix structures and increased surface hydrophobicity. While, the modifications lent MP the enhanced emulsifying properties, thermal stability, and oxidation stability, but the gel properties and solubility were mitigated. In addition, the incorporation of phenolic compounds prevented MP oxidation based upon their antioxidant abilities deriving from hydroxyl groups. Once the phenolic compounds were used in pork meatball, a minced meat model, they significantly improved the quality of meatball by bettering the texture properties and controlling the oxidation level. The results suggest that phenolic compounds have great potential to be employed as natural additives in minced meat products for the modification of functional properties.
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Affiliation(s)
- Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China
| | - Zhi-Long Yu
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Saint-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China.
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18
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Du H, Liu C, Unsalan O, Altunayar-Unsalan C, Xiong S, Manyande A, Chen H. Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage. Int J Biol Macromol 2021; 184:463-475. [PMID: 34171252 DOI: 10.1016/j.ijbiomac.2021.06.121] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 01/15/2023]
Abstract
Biofilm composition from fish myofibrillar protein (FMP) and chitosan solution (CS) incorporated with rosemary extract (RE) was developed and applied to monitor the freshness of fish fillets. The effects of different concentrations of RE as well as physical, mechanical, structural and functional properties of FMP/CS films were investigated. Films containing RE showed reduced water solubility and water vapor permeability and enhanced tensile strength and elongation at break. Results also showed good compatibility of the components and good dispersion of RE in the matrix. However, the content of RE (0.2%, v/v) added in the composite films produced aggregations and had negative effects on their film-forming properties. The antioxidant capacity of composite films was related to the level of RE and demonstrated by the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. Chilled grass carp fillets wrapped with different films to evaluate the preservative effect. Results of thiobarbituric acid reactive substances, pH value, Free amino acid and total volatile basic nitrogen indicated that FMP/CS/RE composite film could protect the fish fillet well and inhibit the lipid oxidation. The developed FMP/CS/RE composite films possess the potential to be applied as edible films in the food packaging industry and food cold chain transportation.
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Affiliation(s)
- Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
| | - Chen Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Ozan Unsalan
- Ege University, Faculty of Science, Department of Physics, 35100 Bornova, Izmir, Turkey
| | - Cisem Altunayar-Unsalan
- Ege University Central Research Testing and Analysis Laboratory Research and Application Center, 35100 Bornova, Izmir, Turkey
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
| | - Hongli Chen
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Key Laboratory of Nonferrous Metal Chemistry and Resources Utilization of Gansu Province, Lanzhou University, Lanzhou 730000, PR China.
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19
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Hassoun A, Carpena M, Prieto MA, Simal-Gandara J, Özogul F, Özogul Y, Çoban ÖE, Guðjónsdóttir M, Barba FJ, Marti-Quijal FJ, Jambrak AR, Maltar-Strmečki N, Kljusurić JG, Regenstein JM. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel) 2020; 9:E882. [PMID: 32957633 PMCID: PMC7555908 DOI: 10.3390/antiox9090882] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/15/2020] [Indexed: 01/12/2023] Open
Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | - Yeşim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | | | - María Guðjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland;
- Matis, Food and Biotech R&D, 113 Reykjavík, Iceland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Francisco J. Marti-Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Nadica Maltar-Strmečki
- Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia;
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
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