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Zhao J, Lan W, Xie J. Carvacrol-loaded nanoemulsions stabilized by soy protein isolate / chitooligosaccharide conjugates inhibited the oxidation and conformational variations of myofibrillar proteins in refrigerated sea bass (Lateolabrax maculatus). Food Chem 2024; 460:140442. [PMID: 39047475 DOI: 10.1016/j.foodchem.2024.140442] [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: 04/27/2024] [Revised: 06/16/2024] [Accepted: 07/10/2024] [Indexed: 07/27/2024]
Abstract
Soy isolate protein / chitooligosaccharide (SPI/COS) glycosylated conjugates was prepared and employed as an emulsifier to stabilize carvacrol-loaded nanoemulsions (CNE-SPI/COS). The effects of CNE-SPI/COS on the oxidation and aggregation of myofibrillar protein (MPs) from sea bass (Lateolabrax maculatus) were investigated. Samples were immersed in sterile water (CK), SPI/COS solution and CNE-SPI/COS solution, respectively, follow by a 15-day refrigerated storage. MPs were extracted from fish fillets at 3-day intervals, then assessed for the oxidation degree and conformational changes in MPs, as well as structural variations in myofibrils. Compared with the CK group, the results obtained from protein oxidation assessment clarified that the oxidation and aggregation of MPs was significantly reduced by the CNE-SPI/COS treatment, as evidenced by the higher total sulfhydryl content and Ca2+-ATPase activity and lower surface hydrophobicity. Conformational analysis of MPs showed that CNE-SPI/COS was effective in maintaining the ordered secondary structure of MPs and reducing the exposure of hydrophobic residues in the hydrophobic core of the tertiary structure. In addition, CNE-SPI/COS was found to be effective in protecting the microstructure of muscle fibers and myofibrils in fish fillets. These results suggest that CNE-SPI/COS can be a promising method to prevent protein oxidation and aggregation in fish.
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Affiliation(s)
- Jiaxin Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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2
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Li S, Wu W, Tang S, Wang J. Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress. Meat Sci 2024; 215:109550. [PMID: 38820704 DOI: 10.1016/j.meatsci.2024.109550] [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: 02/27/2024] [Revised: 04/30/2024] [Accepted: 05/27/2024] [Indexed: 06/02/2024]
Abstract
The influence of Eleutherine bulbosa (EB) extract at various levels (1, 4, 7, 10 or 13 g/kg) on the myofibrillar protein oxidation and moisture migration of yak meat in Fenton oxidation system was investigated. The results showed that inclusion of EB extract in yak meat efficiently inhibited carbonyl formation triggered by hydroxyl radicals. Supplementation of EB extract at 1-10 g/kg manifested more contents of the active sulfhydryl, ε-NH2 groups and α-helix structure, and higher solubility of myofibrillar proteins (MPs), but alleviated the turbidity of MPs. However, adding high level of EB extract (13 g/kg) induced the loss of free amine and α-helix content and resulted in more aggregation of MPs. The SDS-PAGE demonstrated that adding 1-7 g/kg EB extract had an obvious protective effect for myosin heavy chain and actin, whereas 10 or 13 g/kg EB extract led to weakened intensities of protein bands. DSC and LF-NMR analysis revealed that 7 g/kg EB extract had appreciable effects on thermal stabilities of MPs, and improved the hydration of yak meat induced by oxidation, while 13 g/kg EB extract accelerated MP structure destabilization and lowered water retention. Our results suggested that incorporation of low levels of EB extract (1-7 g/kg) effectively retarded the oxidative damage to MPs and EB extract could be a promising natural antioxidant in meat processing.
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Affiliation(s)
- Sining Li
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Wenjing Wu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Shanhu Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Jianxiang Wang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
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3
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Grasso F, Martínez MMA, Turrini F, Méndez Paz D, Vázquez Sobrado R, Orlandi V, Jenssen M, Lian K, Rombi J, Tiso M, Razzuoli E, Costas C, Boggia R. Antioxidant Marine Hydrolysates Isolated from Tuna Mixed Byproducts: An Example of Fishery Side Streams Upcycling. Antioxidants (Basel) 2024; 13:1011. [PMID: 39199255 PMCID: PMC11351660 DOI: 10.3390/antiox13081011] [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: 07/22/2024] [Revised: 08/13/2024] [Accepted: 08/16/2024] [Indexed: 09/01/2024] Open
Abstract
The aim of this research is to propose simple and scalable processes to obtain bioactive peptides extensively hydrolyzed starting from a tuna mixed biomass. The upcycling of this powdered biomass is challenging since it comes from the unsorted industrial side streams of the tuna canning process (cooked residues from fillet trimming) after a patented mild dehydration useful for preventing its degradation until its exploitation. Two different protocols were proposed, with and without the inclusion of an exogenous enzyme (Enzymatic-Assisted Extraction, EAE), with no relevant differences in yields (24% vs. 22%) and a comparable amino acid composition. Nevertheless, the former protocol (with EAE) provided peptides with an average molecular weight of 1.3 kDa, and the second one (without EAE) provided peptides with an average molecular weight of 2.2 kDa. The two corresponding types of tuna protein hydrolysates (Enzymatic Hydrolysates (EH) and Non-Enzymatic Hydrolysates (NEH)) were characterized by proximate compositions, pH, color profile, amino acid analysis, FTIR spectra, and molecular weight distribution. In addition, several biological analyses were performed to assess their potential use as nutraceutical supplements: special attention has been paid to antioxidant activity using three different methods to quantify it. EH showed the most promising antioxidant activity which could be exploited also in other fields (e.g., biomaterials, cosmetics).
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Affiliation(s)
- Federica Grasso
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - María Mercedes Alonso Martínez
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (M.M.A.M.); (D.M.P.); (R.V.S.); (C.C.)
| | - Federica Turrini
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Center for the Development of New Technologies in Agriculture (Agritech), 80121 Napoli, Italy
| | - Diego Méndez Paz
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (M.M.A.M.); (D.M.P.); (R.V.S.); (C.C.)
| | - Rebeca Vázquez Sobrado
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (M.M.A.M.); (D.M.P.); (R.V.S.); (C.C.)
| | - Valentina Orlandi
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - Marte Jenssen
- Nofima, Muninbakken, 9-13, 9019 Tromsø, Norway; (M.J.); (K.L.)
| | - Kjersti Lian
- Nofima, Muninbakken, 9-13, 9019 Tromsø, Norway; (M.J.); (K.L.)
| | - Junio Rombi
- MICAMO LAB, Via XX Settembre 33/10, 16121 Genova, Italy; (J.R.); (M.T.)
| | - Micaela Tiso
- MICAMO LAB, Via XX Settembre 33/10, 16121 Genova, Italy; (J.R.); (M.T.)
| | - Elisabetta Razzuoli
- Sezione di Genova Portualità Marittima, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, 16129 Genova, Italy;
| | - Celina Costas
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (M.M.A.M.); (D.M.P.); (R.V.S.); (C.C.)
| | - Raffaella Boggia
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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4
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Mi H, Zhang Y, Zhao Y, Li J, Chen J, Li X. Cryoprotective effect of soluble soybean polysaccharides and enzymatic hydrolysates on the myofibrillar protein of Nemipterus virgatus surimi. Food Chem 2024; 446:138903. [PMID: 38452507 DOI: 10.1016/j.foodchem.2024.138903] [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: 12/17/2023] [Revised: 02/27/2024] [Accepted: 02/27/2024] [Indexed: 03/09/2024]
Abstract
Cryoprotective effect and potential mechanism of soluble soybean polysaccharides (SSPS) and enzymatic hydrolysates on surimi was investigated. After hydrolysis, the molecular weight of SSPS significantly decreased, and the hydrolysates prepared by endo-polygalacturonase (EPG-SSPS) was the lowest (154 kDa). Infrared spectrum analysis revealed that enzymatic hydrolysis didn't alter the functional groups of SSPS, but it did augment the exposure to hydroxyl groups. Surimi containing 5 % EPG-SSPS had the lowest freezable water after 20 days of frozen storage. Furthermore, the 5 % EPG-SSPS group manifested the highest metrics in total sulfhydryl (8.0 × 10-5 mol/g), active sulfhydryl content (6.7 × 10-5 mol/g), Ca2+-ATPase activity, and exhibited the lowest level in carbonyl content, surface hydrophobicity (153 μg). Notably, the 5 % EPG-SSPS maintained the stability of protein structure. Conclusively, SSPS enzymatic hydrolysate using endo-polygalacturonase imparted superior cryoprotective effect on the myofibrillar protein of surimi, and the mechanism might be a decrease in molecular weight and exposure of hydroxyl groups.
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Affiliation(s)
- Hongbo Mi
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Yuhang Zhang
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Yuming Zhao
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Jingxin Chen
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Institute of Ocean Research, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
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5
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Jules Christophe MK, Marlène YT, Valery Jean François N, Merlin NN, Inocent G, Mathieu N. Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon. Heliyon 2024; 10:e28316. [PMID: 38576585 PMCID: PMC10990866 DOI: 10.1016/j.heliyon.2024.e28316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/06/2024] Open
Abstract
The effects of smoking, boiling and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala was investigated. Fish samples from Cyprinus carpio, Arius parkii, Ethmalosa fimbriata and Polydactilis quadrifilis were collected at the Douala Fishing seaport, carried to the laboratory, washed with distilled water and processed. Proximate composition, mineral content, heavy metals and lipid quality were analyzed using AOAC standard methods. Estimated Daily Intake (EDI), Targeted Hazard Quotient (THQ), Hazard Index (HI) and Carcinogenic Risk (CR) were used to estimate the human health risk. Results showed that smoking and boiling increased significantly (P < 0.05) protein and ash levels. Lipid were reduced significantly (P < 0.05) with boiling and freezing compared to raw and smoked sample. Smoking increased significantly (P < 0.05) cadmium, lead, mercury and arsenic contents compared to boiling and freezing. EDI values of cadmium in all species of fish smoked were not acceptable for human consumption. THQ values of mercury in raw, smoked, boiled and frozen were not acceptable for human consumption. HI suggested a non potential carcinogenic effect for all fish while CR for cadmium and arsenic suggested a carcinogenic health risk for Arius parkii (smoked and boiled). All treatment decreased significantly (P < 0.05) iodine value and increased acid, peroxide, anisidine values, thiobarbituric acid reactive substances and total oxidation index compared to raw fish. Boiling was the best cooking method compared to smoking.
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Affiliation(s)
| | - Youogo Tegueu Marlène
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| | | | - Nchoutpouen Ngafon Merlin
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| | - Gouado Inocent
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| | - Ndomou Mathieu
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
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6
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Suárez-Medina MD, Sáez-Casado MI, Martínez-Moya T, Rincón-Cervera MÁ. The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies. Foods 2024; 13:1097. [PMID: 38611401 PMCID: PMC11011431 DOI: 10.3390/foods13071097] [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: 02/19/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.
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Affiliation(s)
- María Dolores Suárez-Medina
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - María Isabel Sáez-Casado
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Tomás Martínez-Moya
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Miguel Ángel Rincón-Cervera
- Institute of Nutrition and Food Technology, University of Chile, Santiago 7830490, Chile
- Food Technology Division, University of Almería, 04120 Almería, Spain
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7
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Quagliardi M, Frapiccini E, Marini M, Panfili M, Santanatoglia A, Kouamo Nguefang ML, Roncarati A, Vittori S, Borsetta G. Use of grape by-products in aquaculture: New frontiers for a circular economy application. Heliyon 2024; 10:e27443. [PMID: 38468965 PMCID: PMC10926132 DOI: 10.1016/j.heliyon.2024.e27443] [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: 10/31/2023] [Revised: 02/20/2024] [Accepted: 02/28/2024] [Indexed: 03/13/2024] Open
Abstract
Grape by-products have already been used in cosmetics, food industries, but also animal feed industry, especially monogastrics and in aquaculture. Grape by-products have been studied for a long time and their principal activities are antimicrobial and antioxidant. Concerning aquaculture, the great demand and necessity to replace animal sources with vegetable ones, has placed grape by-products as possible new phytonutrients with beneficial properties. The purpose of this review is to describe the use of grape by-products in aquaculture, during the last decade, concerning their effects on: 1) gut health and welfare status; 2) growth performances; 3) quality of fillets and flesh during the rearing cycle and shelf-life products. Although other studies highlighted that the high supplementation of grape by-products could negatively affect fish health and growth, due to antinutritional factors (tannins), grape by-products are proven to be valuable phytonutrients that can be incorporated into fish feed to enhance growth and health during rearing conditions. Even in fish products, their utilization has proven to elongate the properties and shelf-life of fillets and minces. Further studies to evaluate the possible integrations or replacements with grape by-products in fish feed in order to evaluate their effectiveness in aquaculture from a sustainable circular economy perspective will be desirable to enhance the use of these products.
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Affiliation(s)
- Martina Quagliardi
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, 62024, Italy
| | - Emanuela Frapiccini
- National Research Council—Institute of Marine Biological Resources and Biotechnologies (CNR-IRBIM), Ancona, 60125, Italy
| | - Mauro Marini
- National Research Council—Institute of Marine Biological Resources and Biotechnologies (CNR-IRBIM), Ancona, 60125, Italy
| | - Monica Panfili
- National Research Council—Institute of Marine Biological Resources and Biotechnologies (CNR-IRBIM), Ancona, 60125, Italy
| | | | | | - Alessandra Roncarati
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, 62024, Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, Camerino, 62032, Italy
| | - Germana Borsetta
- School of Pharmacy, University of Camerino, Camerino, 62032, Italy
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Faisal M, Kamaruzzaman S, Mukhlishien. Application of durian rind smoke powder to preserve chicken meatballs at room temperature. Heliyon 2023; 9:e19576. [PMID: 37681161 PMCID: PMC10481290 DOI: 10.1016/j.heliyon.2023.e19576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 08/22/2023] [Accepted: 08/26/2023] [Indexed: 09/09/2023] Open
Abstract
Smoke powder is a natural alternative to artificial preservatives for extending the shelf life of food products. This study assessed the use of smoke powder derived from durian rinds as a preservative for chicken meatballs. Durian rinds were pyrolyzed at 300 °C (T1), 340 °C (T2), and 380 °C (T3) to produce liquid smoke. After filtration to separate the remaining carbon, the resulting liquid smoke was purified by distillation at 190 °C and then converted into a smoke powder through the addition of maltodextrin and spray drying. The feasibility of smoke powder as a preservative for chicken meatballs was tested using total volatile base (TVB), total plate count (TPC), pH, and most probable number (MPN) tests for Escherichia coli. The findings demonstrated an upward trend in TVB, TPC, and MPN values over the storage duration. The TVB and TPC tests revealed that meatballs preserved with T3 smoke powder retained acceptable quality upon 64 h of storage. The MPN value of the T3 sample showed that E. coli bacterial contamination could still be tolerated up to 68 h of storage.
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Affiliation(s)
- Muhammad Faisal
- Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia
- Center for Sustainable Agricultural and Rural Development, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Halal Research Center, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
| | - Suraiya Kamaruzzaman
- Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia
| | - Mukhlishien
- Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia
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Drioiche A, Ailli A, Remok F, Saidi S, Gourich AA, Asbabou A, Kamaly OA, Saleh A, Bouhrim M, Tarik R, Kchibale A, Zair T. Analysis of the Chemical Composition and Evaluation of the Antioxidant, Antimicrobial, Anticoagulant, and Antidiabetic Properties of Pistacia lentiscus from Boulemane as a Natural Nutraceutical Preservative. Biomedicines 2023; 11:2372. [PMID: 37760813 PMCID: PMC10525226 DOI: 10.3390/biomedicines11092372] [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: 07/28/2023] [Revised: 08/13/2023] [Accepted: 08/16/2023] [Indexed: 09/29/2023] Open
Abstract
Pistacia lentiscus L. has traditionally been employed as a diuretic and stimulant in the treatment of hypertension. Our interest centered on analyzing the chemical profile of the plant's leaves and its in vitro, in vivo, and in silico antioxidant, antimicrobial, anticoagulant, and antidiabetic effects in order to valorize this species and prepare new high-value products that can be used in the agro-food and pharmaceutical industries. When this species' essential oil was hydrodistilled and subjected to GC-MS analysis, the results showed that the principal components were germacrene D (17.54%), spathulenol (17.38%), bicyclogermacrene (12.52%), and terpinen-4-ol (9.95%). The extraction of phenolic compounds was carried out by decoction and Soxhlet. The determination of total polyphenols, flavonoids, and tannins of aqueous and organic extracts by spectrophotometric methods demonstrated the richness of this species in phenolic compounds. Chromatographic analysis by HPLC/UV-ESI-MS of the aqueous extract of P. lentiscus revealed the presence of 3,5-di-O-galloyl quinic acid, gallic acid, and 3,4,5-tri-O-galloyl quinic acid specific to this species. The study of antioxidant activity by three methods (DPPH, FRAP, and Total Antioxidant Capacity) revealed that P. lentiscus is a very promising source of natural antioxidants. The antimicrobial activity of the essential oil and aqueous extract (E0) was studied by microdilution on the microplate. The results revealed the effectiveness of the aqueous extract compared to the essential oil against Gram-negative bacteria (K. pneumoniae, A. baumannii, E. aerogenes, E. cloacae, P. fluorescence, Salmonella sp., Shigella sp., and Y. enterolitica) and candidoses (C. krusei and C. albicans). The measurements of prothrombin time (PT) and activated partial thromboplastin time (aPTT) of the aqueous extract (E0) can significantly prolong these tests from concentrations of 2.875 and 5.750 mg/mL, respectively. The antihyperglycemic effect of the aqueous extract (E0) showed a strong in vitro inhibitory activity of α-amylase and α-glucosidase compared to acarbose. Thus, it significantly inhibited postprandial hyperglycemia in Wistar albino rats. The in-silico study of the major compounds of the essential oil and extract (E0) carried out using PASS, SwissADME, pkCSM, and molecular docking tools confirmed our in vitro and in vivo results. The studied compounds showed a strong ability to be absorbed by the gastrointestinal tract and to passively diffuse through the blood-brain barrier, a similarity to drugs, and water solubility. Molecular docking experiments deduced the probable mode of action of the identified compounds on their respective target proteins, such as NADPH oxidase, thrombin, α-amylase, and α-glucosidase. Furthermore, given the demonstrated antioxidant, antimicrobial, anticoagulant, and antidiabetic effects, we can affirm the richness of P. lentiscus in bioactive molecules and its use in traditional medicine as a source of preservative agent.
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Affiliation(s)
- Aziz Drioiche
- Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco; (A.A.); (F.R.); (S.S.); (A.A.G.); (A.A.); (R.T.); (A.K.)
- Medical Microbiology Laboratory, Mohamed V. Hospital, Meknes 50000, Morocco
| | - Atika Ailli
- Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco; (A.A.); (F.R.); (S.S.); (A.A.G.); (A.A.); (R.T.); (A.K.)
| | - Firdaous Remok
- Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco; (A.A.); (F.R.); (S.S.); (A.A.G.); (A.A.); (R.T.); (A.K.)
| | - Soukaina Saidi
- Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco; (A.A.); (F.R.); (S.S.); (A.A.G.); (A.A.); (R.T.); (A.K.)
| | - Aman Allah Gourich
- Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco; (A.A.); (F.R.); (S.S.); (A.A.G.); (A.A.); (R.T.); (A.K.)
| | - Ayoub Asbabou
- Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco; (A.A.); (F.R.); (S.S.); (A.A.G.); (A.A.); (R.T.); (A.K.)
| | - Omkulthom Al Kamaly
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia; (O.A.K.); (A.S.)
| | - Asmaa Saleh
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia; (O.A.K.); (A.S.)
| | - Mohamed Bouhrim
- Team of Functional and Pathological Biology, Laboratory of Biological Engineering, Faculty of Sciences and Technology Beni Mellal, University Sultan Moulay Slimane, Beni Mellal 23000, Morocco;
| | - Redouane Tarik
- Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco; (A.A.); (F.R.); (S.S.); (A.A.G.); (A.A.); (R.T.); (A.K.)
| | - Amale Kchibale
- Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco; (A.A.); (F.R.); (S.S.); (A.A.G.); (A.A.); (R.T.); (A.K.)
| | - Touriya Zair
- Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco; (A.A.); (F.R.); (S.S.); (A.A.G.); (A.A.); (R.T.); (A.K.)
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10
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Bao Y, Zhang Y, Xu W. Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass ( Micropterus salmoides). Molecules 2023; 28:5432. [PMID: 37513304 PMCID: PMC10385098 DOI: 10.3390/molecules28145432] [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: 05/23/2023] [Revised: 07/09/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
In order to clarify the individual role of freezing and frozen storage on the quality of fish, fillets of large-mouth bass (Micropterus salmoides) were subjected to different freezing rates (freezing with -18 °C (A), -60 °C (B), and -60 °C with forced air circulation at 2 m/s (C), respectively) followed by frozen storage at -18 °C for 30 and 90 days. Another two groups were frozen at -60 °C, followed by storage at -40 °C (D) and -60 °C (E), respectively. Results showed that water-holding and TVBN were mainly affected by storage time. No significant changes were found in free thiol content among treatments. A greater freezing rate and lower storage temperature generally led to lower TBARS. GC × GC-TOFMS revealed a total of 66 volatile compounds, which were related to lipid oxidation. PLS-DA showed that fresh samples were separated from the frozen-thawed ones, and fillets in groups D and E were relatively close to fresh fillets in the composition of oxidation-related volatiles. In conclusion, freezing rate and storage temperature had a significant impact on lipid oxidation and protein denaturation in the fillets of large-mouth bass, while protein oxidation was more affected by freezing rate.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yaqi Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wanjun Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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11
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Gao S, Fu Z, Zhang L, Li B, Tan Y, Hong H, Luo Y. Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage. Food Chem 2023; 428:136747. [PMID: 37413834 DOI: 10.1016/j.foodchem.2023.136747] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 06/18/2023] [Accepted: 06/26/2023] [Indexed: 07/08/2023]
Abstract
This study examined the effects of protein oxidation on digestion behavior. The oxidation levels and in vitro digestibility of myofibrillar proteins from fresh-brined and frozen bighead carp fillets were investigated, and the intestinal transport property was characterized by comparing the peptides on both sides of the intestinal membrane. Frozen fillets showed high oxidation levels, low amino acid content and in vitro protein digestibility, which were further increased by brining. After storage, the number of modified peptides from myosin heavy chain (MHC) increased over 10-fold in NaCl-treated samples (2.0 M). Various types of side-chain modifications in amino acids were identified, such as di-oxidation, α-aminoadipic semialdehyde (AAS), γ-glutamic semialdehyde (GGS), and protein-malondialdehyde (MDA) adducts, mainly originating from MHC. The Lysine/Arginine-MDA adducts, AAS, and GGS decreased protein digestibility and their intestinal transportation. These findings suggest that oxidation impacts protein digestion and should be considered in food processing and preservation strategies.
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Affiliation(s)
- Song Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zixin Fu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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12
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Plaskova A, Mlcek J. New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Front Nutr 2023; 10:1118761. [PMID: 37057062 PMCID: PMC10086256 DOI: 10.3389/fnut.2023.1118761] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.
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Affiliation(s)
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czechia
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13
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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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14
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Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107761] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Chen X, Chen K, Zhang L, Liang L, Xu X. Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2089681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Kaiwen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lingying Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
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16
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Nardella S, Conte A, Del Nobile MA. State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life. Foods 2022; 11:foods11050665. [PMID: 35267298 PMCID: PMC8909788 DOI: 10.3390/foods11050665] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/08/2022] [Accepted: 02/16/2022] [Indexed: 12/12/2022] Open
Abstract
Annually, 1.3 billion tons of food are wasted and this plays a major role in increasing pollution. Food waste increases domestic greenhouse gas emissions mainly due to the gas emissions associated with its production. Fruit and vegetable industrial by-products occur in the form of leaves, peel, seeds, pulp, as well as a mixture of them and represent the most abundant food waste. The disposal of agricultural by-products costs a large amount of money under certain governmental regulations. However, fruit and vegetable by-products are rich in valuable bioactive compounds, thus justifying their use as food fortifier, active food packaging or as food ingredients to preserve food quality over time. The present review collects the most recent utilization carried out at lab-scale on Mediterranean fruit and vegetable by-products as valid components to prolong food shelf life, providing a detailed picture of the state-of-art of literature on the topic. Bibliographic research was conducted by applying many keywords and filters in the last 10 years. Several scientific findings demonstrate that by-products, and in particular their extracts, are effectively capable of prolonging the shelf life of dairy food, fresh-cut produce, meat and fish-based products, oil, wine, paste and bakery products. All of the studies provide clear advances in terms of food sustainability, highlight the potential of by-products as a source of bioactive compounds, and promote a culture in which foods are intended to receive a second useful life. The same final considerations were also included regarding the current situation, which still limits by-products diffusion. In addition, a conclusion on a future perspective for by-products recycling was provided. The most important efforts have to be conducted by research since only a multidisciplinary approach for an advantageous investigation could be an efficient method to promote the scale up of by-products and encourage their adoption at the industrial level.
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17
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Wu H, Richards MP, Undeland I. Lipid oxidation and antioxidant delivery systems in muscle food. Compr Rev Food Sci Food Saf 2022; 21:1275-1299. [PMID: 35080797 DOI: 10.1111/1541-4337.12890] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/24/2021] [Accepted: 11/06/2021] [Indexed: 12/12/2022]
Abstract
Lipid oxidation accelerates quality deterioration in muscle-based foods (fish, red meat, and poultry), resulting in off-odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off-flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross-processing with nonmuscle antioxidant-containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant-containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Mark P Richards
- Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
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18
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Zhang G, Zhu C, Walayat N, Nawaz A, Ding Y, Liu J. Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein. Crit Rev Food Sci Nutr 2022; 63:5874-5889. [PMID: 34996325 DOI: 10.1080/10408398.2022.2025534] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Frozen storage is most widely adopted preservation method to maintain food freshness and nutritional attributes. However, at low temperature, food is prone to chemical changes such as protein denaturation and lipid oxidation. In this review, we discussed the reasons and influencing factors that cause protein denaturation during freezing, such as freezing rate, freezing temperature, freezing method, etc. From the previous literatures, it was found that frozen storage is commonly used to prevent freeze induced protein denaturation by adding cryoprotectants to food. Some widely used cryoprotectants (for example, sucrose and sorbitol) have been reported with higher sweetness and weaker cryoprotective abilities. Therefore, this article comprehensively discusses the new cryopreservation methods and providing comparative study to the conventional frozen storage. Meanwhile, this article sheds light on the freeze induced alterations, such as change in functional and gelling properties. In addition, this article could be helpful for the prolonged frozen storage of food with minimum quality related changes. Meanwhile, it could also improve the commercial values and consumer satisfaction of frozen food as well.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Chunyan Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, P.R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
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19
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Silveira Alexandre AC, Corrêa Albergaria F, dos Santos Ferraz e Silva LM, Carneiro Fernandes LA, de Sousa Gomes ME, Pimenta CJ. Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Lan W, Sun Y, Chen M, Li H, Ren Z, Lu Z, Xie J. Effects of pectin combined with plant essential oils on water migration, myofibrillar proteins and muscle tissue enzyme activity of vacuum packaged large yellow croaker (Pseudosciaena crocea) during ice storage. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100699] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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21
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Tian J, Walayat N, Ding Y, Liu J. The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations. Compr Rev Food Sci Food Saf 2021; 21:321-339. [PMID: 34766434 DOI: 10.1111/1541-4337.12865] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 09/06/2021] [Accepted: 10/05/2021] [Indexed: 11/26/2022]
Abstract
Freeze-induced changes including protein denaturation, ice crystals formation and lipid oxidation are mainly responsible for the quality deterioration persistent in aquatic foods. Here, for the first time, the cryoprotectants with trifunctional properties have been suggested for aquatic food cryopreservation and have exhibited exceptional cryoprotective abilities. In this study, in-depth discussion of protein denaturation, ice crystal formation and lipid oxidation is added in order to understand their mechanism, emphasizing on the necessity and use of trifunctional cryoprotectants in aquatic foods during frozen storage. Trifunctional cryoprotectants have strong abilities to prevent the formation of malondihaldehyde and aldehydes resulting from lipid oxidation, which further interact with proteins, subsequently lead to protein denaturation. Besides these all cryoprotective properties, ice crystal binding abilities distinguish trifunctional cryoprotectants from conventional cryoprotectants. Moreover, this study added with recent advances in cryoprotectants including antifreeze proteins and protein hydrolysates with their role in retarded freeze-induced changes. This study concluded that trifunctional cryoprotectants are effective owing to their hydrophilic amino acid chains, radical scavenging, water entrapping abilities, as well as the hydroxyl groups, which interact at the functional sites of protein molecules. Furthermore, polysaccharides and protein hydrolysates are the potential ingredients with trifunctional cryoproperties. However, more scientific research is required for material optimization to attain the desired level of cryoprotection.
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Affiliation(s)
- Jing Tian
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China.,National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P. R. China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China.,National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P. R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China.,National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P. R. China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China.,National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P. R. China
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22
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Bao Y, Ertbjerg P, Estévez M, Yuan L, Gao R. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation. Compr Rev Food Sci Food Saf 2021; 20:5548-5569. [PMID: 34564951 DOI: 10.1111/1541-4337.12841] [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: 03/27/2021] [Revised: 07/03/2021] [Accepted: 08/24/2021] [Indexed: 12/24/2022]
Abstract
Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mario Estévez
- Meat and Meat Products Research Institute, University of Extremadura, Cáceres, Spain
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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23
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Khalid W, Arshad MS, Yasin M, Imran A, Ahmad MH. Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1963274] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Yasin
- Food Safety Group, Nuclear Institute for Agriculture and Biology, Pakistan Atomic Energy Commission, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
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24
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New insights into chemical compositions and health promoting effects of edible oils from new resources. Food Chem 2021; 364:130363. [PMID: 34175621 DOI: 10.1016/j.foodchem.2021.130363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/13/2021] [Accepted: 06/13/2021] [Indexed: 11/20/2022]
Abstract
This paper discusses the chemical compositions and health benefits of several kinds of oils which are extracted from new resources, including avocado seed oil, jackfruit seed oil, papaya seed oil, custard-apple seed oil, pomegranate seed oil, cherry seed oil, and pumpkin seed oil. In addition, the beneficial components found in these oils provide a future trend towards the utilization of seed oils as functional foods in the prevention and management of various chronic diseases. Nevertheless, the development prospects of some seed oils, such as papaya seed oil or custard-apple seed oil, need to be further studied and reconsidered due to the unconfirmed edibility. Furthermore, some other hindrances need to be solved to make better use of these valuable food industry by-products.
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Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review. Antioxidants (Basel) 2021; 10:antiox10020263. [PMID: 33572049 PMCID: PMC7915777 DOI: 10.3390/antiox10020263] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/30/2021] [Accepted: 02/01/2021] [Indexed: 02/01/2023] Open
Abstract
Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
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GÜner S, YaĞiz Y, Topalcengİz Z, Kristinsson HG, Baker G, Sarnoski P, Welt BA, Simonne A, Marshall MR. Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems. Turk J Chem 2021; 44:1528-1538. [PMID: 33488249 PMCID: PMC7763107 DOI: 10.3906/kim-2004-47] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Accepted: 08/24/2020] [Indexed: 11/06/2022] Open
Abstract
The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts (ROSEs) treated with washed tilapia muscle model systems (WTMS). Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS were treated with2 different concentrations of red onion skin prior to storage for 5 days. Lipid oxidation was investigated via peroxide values (PVs), thiobarbituric acid reactive substances (TBARS), and the formation of volatile compounds. Fatty acid profiles of the samples were also identified. The ROSEs were able to significantly suppress the PV (~71%) and TBARS (~42%) formation. Hexanal and octanal formations in the WTMS were relatively less in the ROSE-treated samples. The WTMS samples prepared at pH 6.3 were more vulnerable to lipid oxidation than those prepared at pH 6.8. Red onion skin polyphenols may increase the lag phase of lipid oxidation, depending on pH levels, resulting in the shelf life extension of raw fish.
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Affiliation(s)
- Senem GÜner
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL USA
| | - Yavuz YaĞiz
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL USA
| | - Zeynal Topalcengİz
- Department of Food Engineering, Faculty of Engineering and Architecture, Muş Alparslan University,Muş Turkey
| | - Hordur G Kristinsson
- Department of Food Engineering, Faculty of Engineering and Architecture, Muş Alparslan University,Muş Turkey
| | - George Baker
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL USA
| | - Paul Sarnoski
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL USA
| | - Bruce A Welt
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL USA
| | - Amarat Simonne
- Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL USA
| | - Maurice R Marshall
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL USA
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Hellwig M. Analysis of Protein Oxidation in Food and Feed Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12870-12885. [PMID: 32237708 DOI: 10.1021/acs.jafc.0c00711] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Food and feed proteins are subject to oxidation reactions during production, processing, and storage. Several individual oxidized amino acids have been described in model systems and food; however, protein oxidation in food is still mostly assessed by the analysis of protein carbonylation. In the present review, the chemistry of protein oxidation and its implications for protein functionality, food flavor, and nutritional physiology are briefly summarized. Limitations of generic methods targeting redox-relevant functional groups and properties of typical reaction products, such as the determination of protein carbonyls and fluorescence spectroscopy, are presented. Methods for the quantitation of individual oxidation products of susceptible amino acids, such as cysteine, methionine, phenylalanine, tyrosine, and tryptophan, are reported. Special regard is paid to limitations resulting from the required hydrolysis procedures and unintended formation of the analytes during sample pretreatment. If available, results from food analysis obtained by different methods are compared. Suggestions and requirements for future works on protein oxidation in food and nutrition are given.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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28
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Sveinsdóttir HI, Karlsdóttir MG, Arason S, Stefánsson G, Sone I, Skåra T, Rustad T, Larsson K, Undeland I, Gudjónsdóttir M. Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage. Food Chem 2020; 321:126744. [PMID: 32278986 DOI: 10.1016/j.foodchem.2020.126744] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 04/02/2020] [Accepted: 04/02/2020] [Indexed: 12/01/2022]
Abstract
This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at -25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.
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Affiliation(s)
- Hildur Inga Sveinsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland.
| | - Magnea G Karlsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | - Sigurjón Arason
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | | | - Izumi Sone
- Nofima, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway
| | | | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, Sem Sælandsvei 6-8, Kjemiblokk 3, 139, 7491 Trondheim, Norway
| | - Karin Larsson
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - Ingrid Undeland
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - María Gudjónsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
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29
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Pérez-Andrés JM, de Alba M, Harrison SM, Brunton NP, Cullen P, Tiwari BK. Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108697] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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30
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Mei J, Ma X, Xie J. Review on Natural Preservatives for Extending Fish Shelf Life. Foods 2019; 8:E490. [PMID: 31614926 PMCID: PMC6835557 DOI: 10.3390/foods8100490] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/10/2019] [Accepted: 10/11/2019] [Indexed: 12/22/2022] Open
Abstract
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.
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Affiliation(s)
- Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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31
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Zhao X, Zhou Y, Zhao L, Chen L, He Y, Yang H. Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets. Food Chem 2019; 294:316-325. [DOI: 10.1016/j.foodchem.2019.05.054] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Revised: 05/06/2019] [Accepted: 05/07/2019] [Indexed: 11/28/2022]
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32
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Zhuang S, Li Y, Jia S, Hong H, Liu Y, Luo Y. Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage. Food Microbiol 2019; 82:445-454. [DOI: 10.1016/j.fm.2019.03.019] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 01/25/2019] [Accepted: 03/17/2019] [Indexed: 01/03/2023]
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Castro FVR, Andrade MA, Sanches Silva A, Vaz MF, Vilarinho F. The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon ( Salmo salar L.). Foods 2019; 8:E327. [PMID: 31398827 PMCID: PMC6723522 DOI: 10.3390/foods8080327] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 07/29/2019] [Accepted: 08/01/2019] [Indexed: 11/16/2022] Open
Abstract
Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant's extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC-GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.
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Affiliation(s)
- Frederico V R Castro
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
- Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
| | - Mariana A Andrade
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
- Faculty of Pharmacy, University of Coimbra, Pólo III - Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-354 Coimbra, Portugal
| | - Ana Sanches Silva
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vairão, Vila do Conde, Portugal.
- Center for Study in Animal Science (CECA), ICETA, University of Porto, 4050-313 Porto, Portugal.
| | - Maria Fátima Vaz
- IDMEC, Instituto Superior Técnico, Departamento de Engenharia Mecânica, University of Lisbon, 1049-001 Lisbon, Portugal
| | - Fernanda Vilarinho
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
- IDMEC, Instituto Superior Técnico, Departamento de Engenharia Mecânica, University of Lisbon, 1049-001 Lisbon, Portugal
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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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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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36
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Andrade MA, Lima V, Sanches Silva A, Vilarinho F, Castilho MC, Khwaldia K, Ramos F. Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications? Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.010] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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