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Zhao M, Sun Y, Huang Y, Yang W, Shi H, Wang J, Liu Z, Zhang X, Li C, Xia G, Wu H, Shen X, Zhou D. Effects of phenolic acid grafted-chitosan hydrocolloids on the aldehyde contents from lipid oxidation in golden pompano (Trachinotus blochii) fillets during pan-frying. Food Chem 2025; 463:141270. [PMID: 39293380 DOI: 10.1016/j.foodchem.2024.141270] [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: 04/09/2024] [Revised: 08/04/2024] [Accepted: 09/11/2024] [Indexed: 09/20/2024]
Abstract
The effects of phenolic acid grafted-chitosan hydrocolloids (CS-g-GA/FA) on aldehyde contents from lipid oxidation in golden pompano fillets during pan-frying was investigated with an established high-performance liquid chromatography-mass spectrum method. Results indicated that pan-frying induced profound lipid oxidation and aldehydes generation with propanal, hexanal, nonanal, trans, trans-2,4-decadienal, and 4-hydroxy-2-nonenal as the abundant species. CS-g-FA and CS-g-GA effectively decreased their contents by 23.74-27.42 %, 61.69-67.42 %, 41.83-53.91 %, 29.91-48.79 %, and 61.57-65.39 % after 3 min. Most aldehyde contents decreased with the extension of pan-frying time due to the volatilization and reaction. In terms of substrate depletion, CS-g-phenolic acids effectively inhibited unsaturated fatty acids oxidation due to their decent antioxidant activity than CS. The significant lower retention rates of aldehydes in the CS-g-phenolic acids groups compared with control in chemical mode confirmed the carbonyl ammonia condensation. These results suggested that CS-g-phenolic acids serve as novel coating to reduce hazardous compounds during aquatic products thermal processing.
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Affiliation(s)
- Mantong Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ying Sun
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Yikai Huang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Wei Yang
- Hainan Xiangtai Fishery Co., Ltd, Chengmai, 571924, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Jiamei Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Chuan Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Haohao Wu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Dayong Zhou
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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2
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Zhang H, Zhao J, Li X, Kang H. Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid. Meat Sci 2024; 218:109629. [PMID: 39159509 DOI: 10.1016/j.meatsci.2024.109629] [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: 04/02/2024] [Revised: 08/11/2024] [Accepted: 08/14/2024] [Indexed: 08/21/2024]
Abstract
The objective of this research was to examine the effectiveness of chitosan (CH)-gallic acid (GA) conjugate (CH-g-GA) as an edible coating in improving the physicochemical properties and oxidative stability of deep-fat fried pork meatballs. The meatballs were coated with either CH alone, a combination of CH and GA, or CH-g-GA before being fried at 180 °C for 5 min. The viscosity of the coating solutions influenced the amount of coating picked up by the meatballs, with higher viscosity coatings showing increased pickup. The application of chitosan-based coatings in deep-fried meatballs resulted in a decrease in moisture loss and oil uptake, as well as decreased b* values and hardness, while maintaining consistent cooking yield. Furthermore, compared to the control group, the chitosan-based coatings treatment significantly increased the ratio of immobilized water and decreased the ratio of free water (P < 0.05), as well as effectively inhibited lipid oxidation in deep-fried meatballs (P < 0.05). Among the different coatings tested, CH-g-GA coating exhibited the highest effectiveness. The research findings suggest that the CH-g-GA edible coating has significant potential in enhancing the overall quality of deep-fried meatballs.
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Affiliation(s)
- Huiyun Zhang
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471003, China.
| | - Junren Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Guangdong 525000, China
| | - Xinling Li
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471003, China
| | - Huaibin Kang
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471003, China.
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3
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Bhuiyan MHR, Ngadi M. Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chem 2024; 453:139655. [PMID: 38805942 DOI: 10.1016/j.foodchem.2024.139655] [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: 01/15/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
Abstract
Food surface modulation by batter coating is a promising approach to reduce the presence of oil in fried products. This review critically discussed the functionalities, mechanism of actions, rheology, ingredients of formulation, mathematical modeling of the process, cooking method, safety and regulatory aspects, physicochemical, thermal-microstructural characterization of batter coatings, and future research directions. Enormous list of ingredients could be used in preparation of oil-reducing viscoelastic batter coating that includes mostly flours, hydrocolloids, and starches. Bioactive compounds, enzymes, minerals, herbal extracts, baking agents, sugar alcohols, etc. could be incorporated in batter formulation to affect the taste and texture of coated products. Overall mass-transfer process of batter-coated fried foods could be characterized by several mathematical models (Fick, Newton, Page, Henderson & Pabis, modified Page, Arrhenius). Surface and internal microstructural characterization techniques, thermal probing, physicochemical characterization techniques and artificial intelligence can characterize different functionalities of batter coatings including oil reduction and textural evolution.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
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Basawa R, Kabra S, Khile DA, Faruk Abbu RU, Parekkadan SJ, Thomas NA, Kim SK, Raval R. Repurposing chitin-rich seafood waste for warm-water fish farming. Heliyon 2023; 9:e18197. [PMID: 37519647 PMCID: PMC10372652 DOI: 10.1016/j.heliyon.2023.e18197] [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: 01/29/2023] [Revised: 07/03/2023] [Accepted: 07/11/2023] [Indexed: 08/01/2023] Open
Abstract
The pisciculture industry has grown multi-fold over the past few decades. However, a surge in development and nutrient demand has led to the establishment of numerous challenges. Being a potential solution, chitosan has gained attention as a bio nanocomposite for its well-acclaimed properties including biodegradability, non-toxicity, immunomodulatory effects, antimicrobial activity, and biocompatibility. This biopolymer and its derivatives can be transformed into various structures, like micro and nanoparticles, for various purposes. Consequently, with regards to these properties chitin and its derivatives extend their application into drug delivery, food supplementation, vaccination, and preservation. This review focuses on the clinical advancements made in fish biotechnology via chitosan and its derivatives and highlights its prospective expansion into the pisciculture industry-in particular, warm-water species.
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Affiliation(s)
- Renuka Basawa
- Department of Biotechnology, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
- Manipal Biomachines, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
| | - Suhani Kabra
- Department of Biotechnology, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
- Manipal Biomachines, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
| | - Dnyanada Anil Khile
- Department of Biotechnology, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
- Manipal Biomachines, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
| | - Rahil Ummar Faruk Abbu
- Department of Biotechnology, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
- Manipal Biomachines, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
| | - Serin Joby Parekkadan
- Department of Biotechnology, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
- Manipal Biomachines, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
| | - Naomi Ann Thomas
- Department of Biotechnology, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
- Manipal Biomachines, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
| | - Se Kwon Kim
- Department of Marine Science and Convergence Engineering, College of Science and Technology, Hanyang University, Erica 55 Hanyangdae-ro, Sangnol-gu, Ansan-si 11558, Gyeonggi-do, Republic of Korea
| | - Ritu Raval
- Department of Biotechnology, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
- Manipal Biomachines, Manipal Institute of Technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
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5
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Compr Rev Food Sci Food Saf 2023; 22:1418-1437. [PMID: 36717375 DOI: 10.1111/1541-4337.13116] [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: 08/06/2022] [Revised: 12/21/2022] [Accepted: 01/15/2023] [Indexed: 02/01/2023]
Abstract
Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings have been widely applied to deep-fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose- and chitosan-based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep-frying. Considering the potential for positive health outcomes, cellulose- and chitosan-based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep-fried foods.
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Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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6
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Chattopadhyay K, Xavier KAM, Ngasotter S, Karmakar S, Balange A, Nayak BB. Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages. ACS OMEGA 2023; 8:7829-7837. [PMID: 36873013 PMCID: PMC9979340 DOI: 10.1021/acsomega.2c07538] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 02/06/2023] [Indexed: 06/06/2023]
Abstract
Citric acid is a popular food acidulant with versatile utility as a preservative and acidity regulator in the meat industry, owing to its unique three pK a values, which can be combined with the natural biopolymer chitosan to improve food quality. The scientific incorporation of a minimal range of chitosan and pH through organic acid additions for chitosan solubilization in the fish sausages can effectively improve their quality through their synergistic effect. Optimum conditions for emulsion stability, gel strength, and water holding capacity were found to be at a low concentration of chitosan, that is, 0.15 g at pH of 5.0, with their corresponding values of 42.55 ± 0.43 N mm, 94.91 ± 0.24, and 90.67 ± 0.50%. Lower pH ranges increased hardness and springiness values, and higher pH levels increased cohesiveness values at varying ranges of chitosan. Sensory analysis revealed tangy and sour flavors in the samples with lower pH.
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Affiliation(s)
- Kasturi Chattopadhyay
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - K. A. Martin Xavier
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - Soibam Ngasotter
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - Sutanu Karmakar
- Department
of Aquatic Environment Management, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India
| | - Amjad Balange
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - Binaya Bhusan Nayak
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
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7
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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8
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Xin KQ, Liao J, Tian K, Yu QL, Tang DF, Han L. Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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Wu J, Li C, Li L, Yang X, Wang Y, Zhou W. Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Park SY, Kim HY. Effect of lyophilized chive ( Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin. Food Chem X 2022; 13:100216. [PMID: 35498993 PMCID: PMC9039885 DOI: 10.1016/j.fochx.2022.100216] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/24/2021] [Accepted: 01/14/2022] [Indexed: 01/10/2023] Open
Abstract
Batter mixtures for frying chicken breasts and tenderloins were supplemented with different amounts (0, 3, 5, and 7%) of lyophilized chives (Allium wakegi Araki). The viscosity of the batter mixture, crispness of the fried batter, fat and ash contents, caloric value, coating pickup, and frying yield were directly proportional, whereas the lightness, redness, yellowness, and pH were inversely proportional, to the amount of lyophilized chives in the batter. Principal component analysis revealed that the aromatic profiles varied between the 0%, 3%, and 5% lyophilized chive-supplemented groups in both the breast and tenderloin samples. However, the aromatic profiles of the 7% and 5% lyophilized chive-supplemented samples were similar. The taste profile of the 7% lyophilized chive-supplemented sample was different from those of the 0%, 3%, or 5% lyophilized chive-supplemented samples. The sensory characteristics of the 5% lyophilized chive-supplemented breast samples and 3% or 5% lyophilized chive-supplemented tenderloin samples received the best scores by sensory panelists.
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Affiliation(s)
- Sin-Young Park
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Republic of Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Republic of Korea
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11
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Rasweefali M, Sabu S, Sunooj K, Sasidharan A, Xavier KM. Consequences of chemical deacetylation on physicochemical, structural and functional characteristics of chitosan extracted from deep-sea mud shrimp. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2020.100032] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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12
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De Aguiar Saldanha Pinheiro AC, Martí-Quijal FJ, Barba FJ, Tappi S, Rocculi P. Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products-An Opportunity for a Circular Economy Approach. Foods 2021; 10:2030. [PMID: 34574140 PMCID: PMC8465042 DOI: 10.3390/foods10092030] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/25/2022] Open
Abstract
The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoids, especially astaxanthin and chitin. When isolated, these valuable compounds are characterized by bioactivities such as anti-microbial, antioxidant, and anti-cancer ones, and that could be used as nutraceutical ingredients or additives in the food, pharmaceutical, and cosmetic industries. Different innovative non-thermal technologies have appeared as promising, safe, and efficient tools to recover these valuable compounds. This review aims at providing a summary of the main compounds that can be extracted from crustacean by-products, and of the results obtained by applying the main innovative non-thermal processes for recovering such high-value products. Moreover, from the perspective of the circular economy approach, specific case studies on some current applications of the recovered compounds in the seafood industry are presented. The extraction of valuable components from crustacean by-products, combined with the development of novel technological strategies aimed at their recovery and purification, will allow for important results related to the long-term sustainability of the seafood industry to be obtained. Furthermore, the reuse of extracted components in seafood products is an interesting strategy to increase the value of the seafood sector overall. However, to date, there are limited industrial applications for this promising approach.
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Affiliation(s)
- Ana Cristina De Aguiar Saldanha Pinheiro
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
| | - Francisco J. Martí-Quijal
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
| | - Silvia Tappi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
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Lv P, Wang D, Chen Y, Zhu S, Zhang J, Mao L, Gao Y, Yuan F. Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105992] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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14
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Nanda C, Chattopadhyay K, Reddy R, Javith MA, Kisore Das S, Balange AK, Nayak BB, Xavier KAM. Evaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1786205] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Chinmaya Nanda
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Kasturi Chattopadhyay
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Ramakrishna Reddy
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Mohammed Akram Javith
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Sambit Kisore Das
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Amjad K. Balange
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - K. A. Martin Xavier
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
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15
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Nawaz A, Xiong Z, Li Q, Xiong H, Irshad S, Chen L, Wang P, Zhang M, Hina S, Regenstein JM. Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5771-5777. [PMID: 31162676 DOI: 10.1002/jsfa.9845] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 05/17/2019] [Accepted: 05/31/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Red fish meat (a by-product of fillet processing from grass carp) is a rich source of good-quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100-300 g kg-1 ) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed. RESULTS The addition of RFM significantly (P < 0.05) increased protein, fat, moisture and ash contents, while texture (breakage force) was improved. Expansion and water hydration capacity were decreased with increasing content of RFM. Lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of RFM. Scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when RFM was added. Moreover, in vitro protein digestibility was also increased in samples prepared with RFM compared with the control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2-fold compared with the control) with increasing RFM content. CONCLUSION The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhouyi Xiong
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China
| | - Qing Li
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan, China
| | - Lei Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Pengkai Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Mongchao Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Sundas Hina
- Department of Food Science and Technology, Government College, Woman University, Faisalabad, Pakistan
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Liberty JT, Dehghannya J, Ngadi MO. Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.050] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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17
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Chattopadhyay K, Xavier KM, Layana P, Balange AK, Nayak BB. Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities. Int J Biol Macromol 2019; 134:1063-1069. [DOI: 10.1016/j.ijbiomac.2019.05.148] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 05/09/2019] [Accepted: 05/21/2019] [Indexed: 01/12/2023]
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18
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Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films. Int J Biol Macromol 2019; 125:149-158. [DOI: 10.1016/j.ijbiomac.2018.12.060] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 11/29/2018] [Accepted: 12/04/2018] [Indexed: 01/27/2023]
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20
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Kulawik P, Jamróz E, Özogul F. Chitosan for Seafood Processing and Preservation. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Nawaz A, Xiong Z, Xiong H, Irshad S, Chen L, Wang PK, Ahsan HM, Walayat N, Qamar SH. The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat. Food Funct 2019; 10:6927-6935. [DOI: 10.1039/c9fo01312a] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydrophillic emulsifiers strengthened the starch–protein interaction which resulted in improved physio-chemical properties of friend snacks based on fish meat.
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Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
- Jiangsu Key Laboratory of Crop Genetics and Physiology
| | - Zhouyi Xiong
- Fisheries Research Institute
- Wuhan Academy of Agricultural Sciences
- Wuhan 430207
- PR China
| | - Hanguo Xiong
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Sana Irshad
- School of Environmental Studies
- China University of Geo Sciences
- Wuhan 430074
- PR China
| | - Lei Chen
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Peng-kai Wang
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Hafiz Muhammad Ahsan
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Noman Walayat
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Sajid Hussain Qamar
- Institute of Animal Nutrition
- Key Laboratory for Animal Disease-Resistance Nutrition of China
- Ministry of Education
- Sichuan Agricultural University
- Chengdu
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22
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Kumar R, Xavier KM, Lekshmi M, Balange A, Gudipati V. Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality. Carbohydr Polym 2018; 194:267-273. [DOI: 10.1016/j.carbpol.2018.04.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/02/2018] [Accepted: 04/11/2018] [Indexed: 12/22/2022]
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23
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Electrochemical behavior of polypyrrole/chitosan composite coating on Ti metal for biomedical applications. Carbohydr Polym 2018; 189:126-137. [DOI: 10.1016/j.carbpol.2018.01.042] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 01/04/2018] [Accepted: 01/13/2018] [Indexed: 11/19/2022]
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