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Wang Y, Wang X, Yang H. Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2197566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
- Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Xiaoyan Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, China
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Wang X, Lin S, Wang R, Chu J, Dong L, Zhang S. Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism. J Texture Stud 2023. [PMID: 37921240 DOI: 10.1111/jtxs.12811] [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: 06/27/2023] [Revised: 09/26/2023] [Accepted: 10/18/2023] [Indexed: 11/04/2023]
Abstract
The aim of this study was to investigate the effects of grape seed extract (GSE), acerola cherry extract (ACE), and blueberry extract (BBE) on the physicochemical properties and structure of the yellow croaker surimi gel. In addition, molecular docking and molecular dynamics (MD) simulation were utilized to study the binding mechanism of yellow croaker's fibrillin and fruit extracts. Surimi gel with 1.5% GSE, ACE, and BBE had the highest water holding capacity, hardness, chewability, cohesion, breaking force, breaking distance, gel strength, and densest 3D network structure, according to the experiment's findings. Nevertheless, the cross-linking of proteins in surimi was blocked with the further increase of fruit extract (1.5%-2.0%), and the existing network of surimi was weakened or even destroyed. Three fruit extracts had little effect on the secondary structure of the surimi gel. Besides, hydrophobic and disulfide bonds are the main chemical bonds of croaker surimi. Molecular docking showed that B-type procyanidine (BP) interacted with ASN-183, SER-571, ASP-525, ARG-350, LYS-188, GLU-349, CYS-353, and other active amino acids in croaker protein. Moreover, it can form strong hydrogen bond interaction with ASN-183, SER-571, ASP-525, and ARG-350 at the active sites of protein. The BP-Larimichthys crocea protein system's MD simulation was carried out, and calculations for the simulation's root mean square deviation, root mean square fluctuation, radius of gyration, solvent accessible surface area, and hydrogen bonds were made. It was found that these indices can demonstrate that the BP binding contributes to the stability of the yellow croaker structure.
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Affiliation(s)
- Xinyan Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- Liaoning Engineering Research Center of Special Dietary Food, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Ruichun Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Junbo Chu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Liu Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Simin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- Liaoning Engineering Research Center of Special Dietary Food, Dalian Polytechnic University, Dalian, People's Republic of China
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Sharma S, Majumdar RK, Mehta NK. Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta) peel extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6871-6883. [PMID: 37309565 DOI: 10.1002/jsfa.12769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/04/2023] [Accepted: 06/13/2023] [Indexed: 06/14/2023]
Abstract
BACKGROUND This investigation focused on the use of mosambi peel extract (MPE) fortification (at 0% to 1.50%, w/w) in silver carp surimi to improve the gelling, textural, and other physicochemical properties of the surimi. RESULTS The peels were extracted in ethanol (40-100% concentrations, v/v) and water. It was found that 100% ethanol had significantly (P < 0.05) higher yield and total phenolic, flavonoid, and tannin content. The fortification of MPE at optimum level (0.75%) improved the breaking force (55.1%) and gel strength (89.9%) significantly (P < 0.05) in comparison with 0% MPE gel samples. Moreover, 0.75% MPE-fortified gels had higher hydrogen and hydrophobic bonds, higher water-holding capacity, and lower sulfhydryl groups and free amino groups. The myosin heavy chain (MHC) bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) disappeared completely in the MPE-fortified gels. Fortification with MPE affected the secondary structures of protein as shifting of peaks was observed in Fourier-transform infrared (FTIR) spectra. Scanning electron microscopy (SEM) images showed relatively organized finer and denser gel networks in MPE-treated gels. CONCLUSION The surimi gels fortified with 0.75% MPE demonstrated improved gelling properties, with an overall higher acceptability than the unfortified gels (0% MPE). The fortified gels also became enriched with bioactive polyphenols, which are generally not present in surimi. This study provides an efficient way to utilize mosambi peel to develop functional surimi and surimi-based products with improved gel ability. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Sanjeev Sharma
- College of Fisheries, Central Agricultural University (Imphal), Lembucherra, India
| | | | - Naresh Kumar Mehta
- College of Fisheries, Central Agricultural University (Imphal), Lembucherra, India
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Sharma S, Majumdar RK, Mehta NK. Valorisation of pineapple peel waste as natural surimi gel enhancer and its optimization in Nile tilapia (Oreochromis niloticus) surimi gels. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-29527-0. [PMID: 37639097 DOI: 10.1007/s11356-023-29527-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 08/22/2023] [Indexed: 08/29/2023]
Abstract
This investigation explored the preparation of surimi gel enhancer from pineapple peel waste, hugely generated by industries and spreading serious environment pollutions. The peel extracted with 100% ethanol had higher bioactive and antioxidant attributes, which was subsequently fortified in tilapia surimi at levels of 0.20%-1.20%, w/w to improve its physiochemical, textural, protein structural and sensorial properties. Our finding demonstrated that surimi gels enriched with 0.80% ethanolic pineapple peel extract (PAPE) exhibited significant (p<0.05) improvement in water holding capacity, breaking force, gel strength, and other textural properties and sensory attributes. Furthermore, the surimi gels fortified with 0.80% PAPE exhibited the elevated levels of hydrogen and hydrophobic interactions, while sulfhydryl and free amino acid contents demonstrated a contrasting trend. The FTIR spectra displayed that the incorporation of PAPE influenced the secondary structure of the protein, as evidenced by shifts in the α-helix to β-sheet peaks. In addition, 0.80% PAPE added gels displayed a compact, uniform, and organized microstructure, featuring small cavities. In summary, the fortification of tilapia surimi gels with 0.80% PAPE could improve gelling and other technological properties with higher sensory scores. This study offers an effective approach to utilize the pineapple peel as a gel enhancer additive for the development of functional surimi and surimi-based products enriched with bioactive compounds.
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Affiliation(s)
- Sanjeev Sharma
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura, 799210, India
| | - Ranendra Kumar Majumdar
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura, 799210, India
| | - Naresh Kumar Mehta
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura, 799210, India.
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Zhong Q, Wang Y, Tian Y, Zhuang Y, Yang H. Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel. J Texture Stud 2023; 54:541-549. [PMID: 36918727 DOI: 10.1111/jtxs.12750] [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: 01/05/2023] [Revised: 03/07/2023] [Accepted: 03/10/2023] [Indexed: 03/16/2023]
Abstract
The objective of this study was to investigate effects of anthocyanins (AC) and microbial transglutaminase (MTGase) on the physicochemical properties of surimi gels from silver carp. The addition of AC and MTGase significantly increased gel strength and water holding capacity (WHC) of surimi gels, but the effect of MTGase was much stronger (p < .05). There were the highest gel strength, storage modulus (G') and WHC with 0.1 g/100 g AC and 0.4 g/100 g MTGase, while they were higher than that with AC or MTGase alone. AC promoted the cross-linking mainly by covalent and non-covalent bonds in surimi gels, while MTGase did mainly through covalent bonds. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the results of gel strength, WHC, chemical interactions and G' of surimi gel or paste with AC and MTGase. In general, AC and MTGase could synergistically improve the physicochemical properties of surimi gels and potentially enhance the quality of surimi-based product from silver carp.
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Affiliation(s)
- Qian Zhong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Yuxin Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, 430070, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, 430070, China
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Buamard N, Singh A, Zhang B, Hong H, Singh P, Benjakul S. Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel. Foods 2023; 12:foods12081635. [PMID: 37107429 PMCID: PMC10137442 DOI: 10.3390/foods12081635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/07/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. Apart from the presence of phenolic compounds, Duea ching fruit is rich in calcium, which can activate indigenous transglutaminase or form the salt bridge between protein chains. Its extract can serve as a potential additive for surimi. The effect of different media for the extraction of Duea ching was studied and the use of the extract in sardine surimi gel was also investigated. The Duea ching fruit extract (DCE) was prepared using distilled water and ethanol (EtOH) at varying concentrations. The DCE prepared using 60% EtOH (DCE-60) had the highest antioxidant activity and total phenolic content. When DCE-60 (0-0.125%; w/w) was added to the sardine surimi gel, the breaking force (BF), deformation (DF) and water holding capacity (WHC) of the gel upsurged and the highest values were attained with the 0.05% DCE-60 addition (p < 0.05). However, the whiteness of the gel decreased when DCE-60 levels were augmented. The gel containing 0.05% DCE-60, namely D60-0.05, showed a denser network and had a higher overall likeness score than the control. When the D60-0.05 gel was packed in air, under vacuum or modified atmospheric packaging and stored at 4 °C, BF, DF, WHC and whiteness gradually decreased throughout 12 days of storage. However, the D60-0.05 gel sample showed lower deterioration than the control, regardless of the packaging. Moreover, the gel packaged under vacuum conditions showed the lowest reduction in properties throughout the storage than those packaged with another two conditions. Thus, the incorporation of 0.05% DCE-60 could improve the properties of sardine surimi gel and the deterioration of the resulting gel was retarded when stored at 4 °C under vacuum packaging conditions.
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Affiliation(s)
- Natchaphol Buamard
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand
| | - Bin Zhang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Prabjeet Singh
- College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
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