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Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp ( Penaeus monodon) during Refrigerated Storage. Foods 2023; 12:foods12051103. [PMID: 36900621 PMCID: PMC10000639 DOI: 10.3390/foods12051103] [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: 01/31/2023] [Revised: 02/27/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023] Open
Abstract
The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, 1.0, and 1.5%) was ultrasonicated at 210 W with a frequency of 20 kHz for 10 min and a pulse duration of 1s on and 4 off. After that, the coating emulsion was separated into four treatments (T): T1: Coating solution containing basic ALG composition and without the addition of LPE or ultrasonication treatment; T2: ALG coating solution converted into nano-sized particles with ultrasonication and containing 0.5% LPE; T3: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.0% LPE; T4: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.5% LPE. A control (C) was also used, where distilled water was used instead of ALG coating. Before coating the shrimp, all the coating materials were tested for pH, viscosity, turbidity, whiteness index, particle size, and polydispersity index. The control samples had the highest pH and whiteness index and was followed by the lowest viscosity and turbidity (p < 0.05). Among the T1-T4 coating materials, T4 coating had higher turbidity, particle size, polydispersity index, but lower pH, viscosity, and whiteness index (p < 0.05). To study the quality and shelf-life of the shrimp, all coated shrimp samples were refrigerated at 4 °C for a period of 14 days. At 2-day intervals, physiochemical and microbial analyses were performed. The coated shrimp also had a lower increase in pH and weight loss over the storage period (p < 0.05). Coatings containing 1.5% LPE significantly reduced the polyphenol oxidase activity in the shrimp (p > 0.05). The addition of LPE to NP-ALG coatings demonstrated dose-dependent antioxidant activity against protein and lipid oxidation. The highest LPE concentration (1.5%) led to increased total and reactive sulfhydryl content, along with a significant decrease in carbonyl content, peroxide value, thiobarbituric acid reactive substances, p-anisidine, and totox values at the end of the storage period (p < 0.05). Additionally, NP-ALG-LPE coated shrimp samples exhibited an excellent antimicrobial property and significantly inhibited the growth of total viable count, lactic acid bacteria, Enterobacteriaceae, and psychotropic bacteria during storage. These results suggested that NP-ALG-LPE 1.5% coatings effectively maintained the quality as well as extended the shelf-life of shrimp during 14 days of refrigerated storage. Therefore, the use of nanoparticle-based LPE edible coating could be a new and effective way to maintain the quality of shrimp during prolonged storage.
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2
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Ismail N, Abd Ghafar SA, Abu Bakar MZ. Antioxidant activity and phenolic content of black cumin seeds. BIOCHEMISTRY, NUTRITION, AND THERAPEUTICS OF BLACK CUMIN SEED 2023:169-188. [DOI: 10.1016/b978-0-323-90788-0.00006-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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3
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Saju AK, Blossom K, Thomas A, Safeena M. “Evaluation of Shelf Life Extension of Vacuum Packed Sardine Marinade Formulated with Leaves of Tamarind ( Tamarindus indica) and Malabar Tamarind ( Garcinia gummigutta).”. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2104771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Anjana K. Saju
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, India
| | - K.L Blossom
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, India
| | - Ancy Thomas
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, India
| | - M.P. Safeena
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, India
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4
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Malherbi NM, Grando RC, Fakhouri FM, Velasco JI, Tormen L, da Silva GHR, Yamashita F, Bertan LC. Effect of the addition of Euterpe oleracea Mart. extract on the properties of starch-based sachets and the impact on the shelf-life of olive oil. Food Chem 2022; 394:133503. [PMID: 35728472 DOI: 10.1016/j.foodchem.2022.133503] [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: 02/20/2022] [Revised: 06/10/2022] [Accepted: 06/15/2022] [Indexed: 11/19/2022]
Abstract
This study aimed to produce and characterized active biodegradable packages by extrusion of cassava starch, biodegradable polyester, plasticizer, and acai extract (EA 0, 1, 2, 3 and 4%) and to evaluate its effects on extra virgin olive oil (EVOO) for 120 days. All analyses were performed at the beginning (day 0) and the end of the experiment (day 120). The oil was characterized for acidity index (IA), peroxide index (IP), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), phenolic compounds (PC) and color parameters. The incorporation of EA at the initial time caused increased thickness, mechanical properties, solubility in water and oil in all formulations. The some values of properties increased or decreased, due to the interaction of the stored product and packaging. At the end of the storage period, the values of IA and IP were below the limits established by current legislation. The EVOO showed a gradual decrease in PC from day 1 to day 120, for all treatments.
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Affiliation(s)
| | | | - Farayde Matta Fakhouri
- Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Poly2 Group, Terrassa, Spain.
| | - José Ignacio Velasco
- Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Poly2 Group, Terrassa, Spain
| | - Luciano Tormen
- Federal University of the Southern Border, Laranjeiras do Sul, Brazil
| | | | - Fábio Yamashita
- Department of Food Science and Technology, Londrina State University, Londrina, Brazil
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5
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Yu J, Guo M, Liu G, Zhang J, Fan N, Li X, Sun Y, Yuan J, Huang R. Lycium barbarum polysaccharide inhibits lipid
oxidation and protein degradation in Tan sheep meatballs during frozen
storage. Food Sci Anim Resour 2022; 42:580-592. [PMID: 35855275 PMCID: PMC9289809 DOI: 10.5851/kosfa.2022.e23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 04/02/2022] [Accepted: 04/29/2022] [Indexed: 11/25/2022] Open
Abstract
The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at –18±1°C for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y1+0.29589Y2 (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.
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Affiliation(s)
- Jiangyong Yu
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
- Wuzhong Grain and Oil Product Quality Inspection Station, Wuzhong Food and Strategic Reserves Administration, Wuzhong 751100, Ningxia, China
| | - Mei Guo
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
- Corresponding author: Guishan Liu, School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China, Tel: +86-13519502762, E-mail:
| | - Jingjing Zhang
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Naiyun Fan
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Xiaorui Li
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Yourui Sun
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Jiangtao Yuan
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Rui Huang
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
- Wuzhong Grain and Oil Product Quality Inspection Station, Wuzhong Food and Strategic Reserves Administration, Wuzhong 751100, Ningxia, China
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6
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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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7
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M. Rangaraj V, Rambabu K, Banat F, Mittal V. Natural antioxidants-based edible active food packaging: An overview of current advancements. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101251] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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Rapid determination of TBARS content by hyperspectral imaging for evaluating lipid oxidation in mutton. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104110] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Shi R, Li Y, Liu L. Synergistic anti-oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage. J Food Sci 2021; 86:4628-4636. [PMID: 34549438 DOI: 10.1111/1750-3841.15922] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/27/2022]
Abstract
This study investigated the effect of antioxidants on lipid stability of mackerel (Scomber japonicus) fish balls. Oat phenolic acid compounds (OPC) and ascorbate palmitoyl (AP) were used to prolong the shelf life of steamed mackerel fish balls. Fish balls were stored at 4°C for 21 days, and the total bacterial count, hardness, whiteness, water holding capacity (WHC), pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) value were monitored regularly. The results indicated that OPC+AP composite as a biological preservative could significantly inhibit the increase of the total bacterial count. Meanwhile, OPC and AP could maintain better hardness, whiteness, and WHC of fish balls during refrigerated storage. Furthermore, OPC and AP slowed down the increase of TVB-N and TBARS values. The results showed that OPC+AP had a synergistic effect on the storage time and could prolong the shelf life within the storage time. Adding OPC and AP was a promising strategy to improve the quality and shelf life of fish balls. PRACTICAL APPLICATION: The research provided a new application of OPC and AP for improving fish balls quality and shelf life during cold storage (4°C). OPC is a natural plant secondary metabolite from oat which exhibits excellent anti-oxidation. The research showed that OPC and AP combined with synergistic effect as biological preservatives can effectively inhibit the total bacterial count and reduce TBARS and TVB-N value of fish balls during the shelf life and maintain the hardness, which improved the quality and shelf life of fish balls.
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Affiliation(s)
- Ranran Shi
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China
| | - Yueqin Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China
| | - Lianliang Liu
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China
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10
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Recent Developments in Seafood Packaging Technologies. Foods 2021; 10:foods10050940. [PMID: 33923022 PMCID: PMC8145365 DOI: 10.3390/foods10050940] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 11/17/2022] Open
Abstract
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
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11
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Tomé AC, Alves da Silva F, Monteiro ML, Mársico ET. Effect of Achachairu Skin on the Oxidative Stability of Mechanically Separated Tilapia Meat and a Sensory Evaluation of Its Use in a Restructured Product. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1850587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Alessandra Cristina Tomé
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Goiânia, Brazil
| | - Flávio Alves da Silva
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Goiânia, Brazil
| | - Maria Lúcia Monteiro
- Departament of Food Technology, Federal Fluminense University (UFF), Rio De Janeiro, Brazil
- Institute of Chemistry, Federal University of Rio De Janeiro (UFRJ), Rio De Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio De Janeiro (UFRJ), Rio De Janeiro, Brazil
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12
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The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at -18 °C. Food Chem 2020; 338:127867. [PMID: 32829293 DOI: 10.1016/j.foodchem.2020.127867] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 08/12/2020] [Accepted: 08/16/2020] [Indexed: 02/07/2023]
Abstract
This is the first time that active double-layered furcellaran/gelatin hydrolysate films containing Ala-Tyr peptide were developed and characterised for their properties. Afterwards, films were used on Atlantic mackerel stored at -18 °C for 4 months and samples were analysed for changes in their microbiological quality, TVB-N, biogenic amine content, fatty acid composition and TBARS. Active films had higher TS (13.4 MPa) and lower WS (62.8%). The films showed no DPPH radical scavenging properties but high FRAP (6.6 mMol Trolox/mg). No significant effects on the oxidation of fish samples were observed with TBARS increasing from 12.04 to 22.50 mg/kg. Freezing successfully inhibited the growth of microorganisms and no differences in microbiological growth or biogenic amine formation were observed. However, the application of films inhibited the formation of TVB-N. Antimicrobiological properties of the film should be further investigated during storage of perishable food products at temperatures above 0 °C.
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13
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Lázaro CA, Monteiro MLG, Conte-Junior CA. Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia ( Oreochromis niloticus) Fillets. Molecules 2020; 25:molecules25143222. [PMID: 32679681 PMCID: PMC7397001 DOI: 10.3390/molecules25143222] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 11/16/2022] Open
Abstract
This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.
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Affiliation(s)
- César A. Lázaro
- Departmento de Salud Animaly Salud Pública, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos (UNMSM), San Borja, Lima 15021, Peru;
| | - Maria Lúcia G. Monteiro
- Departmento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil
- Correspondence: ; Tel.: +55-21-3938-7825
| | - Carlos A. Conte-Junior
- Departmento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil
- Programa de Pós-graduação em Vigilância Sanitária, Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
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14
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Zhang Z, Xia G, Yang Q, Fan X, Lyu S. Effects of chitosan-based coatings on storage quality of Chinese shrimp. Food Sci Nutr 2019; 7:4085-4094. [PMID: 31890188 PMCID: PMC6924340 DOI: 10.1002/fsn3.1275] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 10/10/2019] [Accepted: 10/15/2019] [Indexed: 01/03/2023] Open
Abstract
We investigated the effects of chitosan-based coatings on the preservation quality of refrigerated Chinese shrimp for 12 days. Samples of Chinese shrimp were subjected to three different coating treatments, namely chitosan (CH), chitosan and ε-polylysine (CH + ε-PL), chitosan combined with ε-polylysine and carrageenan (CH + ε-PL + CA), and compared with a control. The bacteriological characteristics [total viable count (TVC)], chemical indexes including pH, thiobarbituric acid (TBA) value, K-value, and total volatile basic nitrogen (TVB-N), texture (hardness, chewiness, and elasticity), and sensory changes were assessed. The increases in TVC, pH, TBA, K-value, and TVB-N were observed to be delayed by preservation treatments, and the textural and sensory characteristics indicated that the treated shrimp were preserved more effectively than the control. Treatment with chitosan combined with ε-polylysine and carrageenan was the most effective preservation method than treatment with chitosan alone or chitosan and ε-polylysine; the shelf life was also prolonged. Therefore, treatment with chitosan combined with ε-polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage.
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Affiliation(s)
- Zhen Zhang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Guanghui Xia
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Qiang Yang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Xinwen Fan
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Shuxia Lyu
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
- College of Bioscience and BiotechnologyShenyang Agricultural UniversityShenyangChina
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15
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Aheto JH, Huang X, Xiaoyu T, Bonah E, Ren Y, Alenyorege EA, Chunxia D. Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14197] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Xingyi Huang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Tian Xiaoyu
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Ernest Bonah
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- Laboratory Services Department Food and Drugs Authority Cantonments Accra Ghana
| | - Yi Ren
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- School of smart agriculture Suzhou Polytechnic Institute of Agriculture Suzhou P.R. China
| | - Evans Adingba Alenyorege
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- Faculty of Agriculture University for Development Studies Tamale Ghana
| | - Dai Chunxia
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- School of Electrical and Information Engineering Jiangsu University Zhenjiang P.R. China
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16
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Fortunato AR, Monteiro MLG, Costa‐Lima BRC, Cunha LCM, Guedes‐Oliveira JM, Conte‐Junior CA. Effect of Brazilian pepper (
Schinus terebinthifolius
Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14187] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Maria Lúcia Guerra Monteiro
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Bruno Reis Carneiro Costa‐Lima
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Department of Animal and Food Sciences University of Kentucky Lexington Kentucky
| | | | - Juliana Maria Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Instituto Federal de Educação, Ciência e Tecnologia da Paraíba João Pessoa Brasil
| | - Carlos Adam Conte‐Junior
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz Rio de Janeiro Brasil
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Gokoglu N. Innovations in Seafood Packaging Technologies: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649689] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Nalan Gokoglu
- Fisheries Faculty, Akdeniz University, Antalya, Turkey
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Monteiro ML, Mársico ET, Rosenthal A, Conte-Junior CA. Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4474-4481. [PMID: 30868583 DOI: 10.1002/jsfa.9685] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 02/28/2019] [Accepted: 03/07/2019] [Indexed: 06/09/2023]
Affiliation(s)
- Maria Lg Monteiro
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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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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Shi J, Lei Y, Shen H, Hong H, Yu X, Zhu B, Luo Y. Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage. Food Chem 2019; 272:604-612. [DOI: 10.1016/j.foodchem.2018.08.056] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 08/10/2018] [Accepted: 08/13/2018] [Indexed: 02/08/2023]
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21
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Coutinho NM, Canto ACVDCS, Mársico ET, Silva FAD, Keller LAM, Conte-Junior CA, Monteiro MLG. Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.13218] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.
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The physicochemical, antifungal and antioxidant properties of a mixed polyphenol based bioactive film. Heliyon 2018; 4:e00942. [PMID: 30582030 PMCID: PMC6298942 DOI: 10.1016/j.heliyon.2018.e00942] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 06/25/2018] [Accepted: 11/13/2018] [Indexed: 11/24/2022] Open
Abstract
Physicochemical, antifungal and antioxidant properties of a pectin – aloe mucilage – candelilla wax – Larrea tridentata polyphenols based bioactive film were evaluated. Antifungal capacity was analyzed against Botrytis cinerea, Colletotrichum gloeosporioides, Fusarium oxysporum and Alternaria alternata. The main antioxidants in Larrea tridentata polyphenols were identified by HPLC-MS. Water vapor permeability (WVP) was measured in the film. Antioxidant capacities for ABTS·+, DPPH·, lipid oxidation inhibition (LOI) and ferric reducing antioxidant power (FRAP) (97, 92, and 57 %, 0.73 mM Fe, respectively) were evaluated. It was possible to determine the MIC50 for the fungi evaluated at concentrations of 558–612 ppm of polyphenols. Antioxidants identified were nordihydroguaiaretic acid (NDGA), Quercetin, and Kaenpherol. Treatment with 1.1 % of pectin, 0.16 % candelilla wax, 0.3 % glycerol, 5 % AM and 4 % extract of polyphenols showed values of thickness and WVP suitable to be applied on model fruits.
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Monteiro MLG, Mársico ET, Mano SB, da Silveira Alvares T, Rosenthal A, Lemos M, Ferrari E, Lázaro CA, Conte-Junior CA. Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets. Sci Rep 2018; 8:9524. [PMID: 29934566 PMCID: PMC6015073 DOI: 10.1038/s41598-018-27861-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Accepted: 06/12/2018] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm2, and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil.,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Sérgio Borges Mano
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | | | | | - Mosar Lemos
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Elisa Ferrari
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Cesar Aquiles Lázaro
- Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, 03-5137, Lima, Peru
| | - Carlos Adam Conte-Junior
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil. .,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil. .,National Institute of Health Quality Control, Fundação Oswaldo Cruz, 21040-900, Rio de Janeiro, Brazil.
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Shi J, Zhang L, Lu H, Shen H, Yu X, Luo Y. Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage: chemical properties and their prediction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1361973] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Jing Shi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Han Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Huixing Shen
- College of Science, China Agricultural University, Beijing, China
| | - Xunpei Yu
- Product Development Department, Zhejiang Tianhe Aquatic Products Co., Ltd., Taizhou, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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25
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Aguirre-Joya JA, Ventura-Sobrevilla J, Martínez-Vazquez G, Ruelas-Chacón X, Rojas R, Rodríguez-Herrera R, Aguilar CN. Effects of a natural bioactive coating on the quality and shelf life prolongation at different storage conditions of avocado (Persea americana Mill.) cv. Hass. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.09.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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26
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Hashemi SMB, Raeisi S. Evaluation of antifungal and antioxidant properties of edible coating based on apricot (Prunus armeniaca) gum containing Satureja intermedia extract in fresh wild almond (Amygdalus scoparia) kernels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9648-5] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ganiari S, Choulitoudi E, Oreopoulou V. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Chen CW, Xie J, Yang FX, Zhang HL, Xu ZW, Liu JL, Chen YJ. Development of moisture-absorbing and antioxidant active packaging film based on poly(vinyl alcohol) incorporated with green tea extract and its effect on the quality of dried eel. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13374] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chen-Wei Chen
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Shanghai 201306, China
| | - Fu-Xin Yang
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Shanghai 201306, China
| | - Hai-Lin Zhang
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
| | - Zhe-Wei Xu
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
| | - Jin-Liang Liu
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
| | - You-Ji Chen
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
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Choulitoudi E, Ganiari S, Tsironi T, Ntzimani A, Tsimogiannis D, Taoukis P, Oreopoulou V. Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.04.009] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Monteiro MLG, Mársico ET, Canto ACVDCS, Costa-Lima BRCD, Costa MPD, Viana FM, Silva TJPD, Conte-Junior CA. Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets. J Food Sci 2017; 82:1028-1036. [DOI: 10.1111/1750-3841.13685] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 01/12/2017] [Accepted: 02/03/2017] [Indexed: 01/12/2023]
Affiliation(s)
| | - Eliane T. Mársico
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
| | - Anna Carolina V. da C. S. Canto
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY40546 U.S.A
- Inst. of Chemistry; Univ. Federal do Rio de Janeiro; Rio de Janeiro 21941-909 Brazil
| | - Bruno R. C. da Costa-Lima
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY40546 U.S.A
| | - Marion P. da Costa
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
| | - Fernanda M. Viana
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Inst. of Chemistry; Univ. Federal do Rio de Janeiro; Rio de Janeiro 21941-909 Brazil
| | | | - Carlos A. Conte-Junior
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Inst. of Chemistry; Univ. Federal do Rio de Janeiro; Rio de Janeiro 21941-909 Brazil
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31
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Mi HB, Guo X, Li JR. Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.004] [Citation(s) in RCA: 94] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Cheng JH, Sun DW, Zhu Z. Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
| | - Da-Wen Sun
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
- Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre; University College Dublin, National University of Ireland; Dublin 4 Ireland
| | - Zhiwei Zhu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
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Kong C, Wang H, Li D, Zhang Y, Pan J, Zhu B, Luo Y. Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage. Food Chem 2016; 201:327-33. [PMID: 26868584 DOI: 10.1016/j.foodchem.2016.01.088] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 12/02/2015] [Accepted: 01/20/2016] [Indexed: 12/16/2022]
Abstract
To investigate and predict quality of 2% brined common carp (Cyprinus carpio) fillets during frozen storage, free fatty acids (FFA), salt extractable protein (SEP), total sulfhydryl (SH) content, and Ca(2+)-ATPase activity were determined at 261 K, 253 K, and 245 K, respectively. There was a dramatic increase (P<0.05) in FFA and a sharp decrease (P<0.05) in SH at 261 K during the first 3 weeks. SEP decreased to 67.31% after 17 weeks at 245 K, whereas it took about 7 weeks and 13 weeks to decrease to the same extent at 261 K and 253 K, respectively. Ca(2+)-ATPase activity kept decreasing to 18.28% after 7 weeks at 261 K. Furthermore, radial basis function neural networks (RBFNNs) were developed to predict quality (FFA, SEP, SH, and Ca(2+)-ATPase activity) of brined carp fillets during frozen storage with relative errors all within ±5%. Thus, RBFNN is a promising method to predict quality of carp fillets during storage at 245-261 K.
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Affiliation(s)
- Chunli Kong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Huiyi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Dapeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuemei Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jinfeng Pan
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Beiwei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Reis LCB, de Souza CO, da Silva JBA, Martins AC, Nunes IL, Druzian JI. Active biocomposites of cassava starch: The effect of yerba mate extract and mango pulp as antioxidant additives on the properties and the stability of a packaged product. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.05.004] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet. Food Chem 2015; 171:258-65. [DOI: 10.1016/j.foodchem.2014.08.124] [Citation(s) in RCA: 107] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 08/25/2014] [Accepted: 08/30/2014] [Indexed: 11/21/2022]
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39
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Xiong Z, Sun DW, Pu H, Xie A, Han Z, Luo M. Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging. Food Chem 2015; 179:175-81. [PMID: 25722152 DOI: 10.1016/j.foodchem.2015.01.116] [Citation(s) in RCA: 146] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 01/14/2015] [Accepted: 01/25/2015] [Indexed: 11/18/2022]
Abstract
This study examined the potential of hyperspectral imaging (HSI) for rapid prediction of 2-thiobarbituric acid reactive substances (TBARS) content in chicken meat during refrigerated storage. Using the spectral data and the reference values of TBARS, a partial least square regression (PLSR) model was established and yielded acceptable results with regression coefficients in prediction (Rp) of 0.944 and root mean squared errors estimated by prediction (RMSEP) of 0.081. To simplify the calibration model, ten optimal wavelengths were selected by successive projections algorithm (SPA). Then, a new SPA-PLSR model based on the selected wavelengths was built and showed good results with Rp of 0.801 and RMSEP of 0.157. Finally, an image algorithm was developed to achieve image visualization of TBARS values in some representative samples. The encouraging results of this study demonstrated that HSI is suitable for determination of TBARS values for freshness evaluation in chicken meat.
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Affiliation(s)
- Zhenjie Xiong
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
| | - Da-Wen Sun
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China; Food Refrigeration and Computerised Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
| | - Hongbin Pu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
| | - Anguo Xie
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
| | - Zhong Han
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
| | - Man Luo
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
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Velioğlu HM, Temiz HT, Boyaci IH. Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis. Food Chem 2014; 172:283-90. [PMID: 25442555 DOI: 10.1016/j.foodchem.2014.09.073] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2014] [Revised: 08/31/2014] [Accepted: 09/12/2014] [Indexed: 10/24/2022]
Abstract
The potential of Raman spectroscopy was investigated in terms of its capability to discriminate the species of the fish samples and determine their freshness according to the number of freezing/thawing cycles they exposed. Species discrimination analysis was carried out on sixty-four fish samples from six different species, namely horse mackerel (Trachurus trachurus), European anchovy (Engraulis encrasicolus), red mullet (Mullus surmuletus), Bluefish (Pomatamus saltatrix), Atlantic salmon (Salmo salar) and flying gurnard (Trigla lucerna). Afterwards, fish samples were exposed to different numbers of freezing/thawing cycles and separated into three batches, namely (i) fresh, (ii) once frozen-thawed (OF) and (iii) twice frozen-thawed (TF) samples, in order to perform the freshness analysis. Raman data collected were used as inputs for chemometric analysis, which enabled us to develop two main PCA models to successfully terminate the studies for both species discrimination and freshness determination analysis.
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Affiliation(s)
- Hasan Murat Velioğlu
- Namık Kemal University, Faculty of Agriculture, Department of Agricultural Biotechnology, 59030 Tekirdag, Turkey
| | - Havva Tümay Temiz
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Ismail Hakki Boyaci
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey; Food Research Center, Hacettepe University, Beytepe, Ankara 06800, Turkey.
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41
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Quality Changes and Establishment of Predictive Models for Bighead Carp (Aristichthys nobilis) Fillets During Frozen Storage. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1340-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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Effect of Longan Seed Extract and BHT on Physical and Chemical Properties of Gelatin Based Film. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9345-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Sanches-Silva A, Costa D, Albuquerque TG, Buonocore GG, Ramos F, Castilho MC, Machado AV, Costa HS. Trends in the use of natural antioxidants in active food packaging: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:374-95. [PMID: 24405324 DOI: 10.1080/19440049.2013.879215] [Citation(s) in RCA: 103] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers' demands and industry trends are also addressed.
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Affiliation(s)
- Ana Sanches-Silva
- a Department of Food and Nutrition , National Institute of Health Dr. Ricardo Jorge , Lisbon , Portugal
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Tian F, Decker EA, Goddard JM. Controlling lipid oxidation of food by active packaging technologies. Food Funct 2014; 4:669-80. [PMID: 23576007 DOI: 10.1039/c3fo30360h] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Active packaging is an innovative strategy in preventing lipid oxidation. Different active substances with different mechanisms of action have been investigated for imparting antioxidant activity to active packaging systems, including free radical scavengers, metal chelators, ultraviolet (UV) absorbers, oxygen scavengers, and singlet oxygen quenchers. Antioxidant agents have been incorporated into active packaging systems in different forms, mainly including independent sachet packages, adhesive-bonded labels, physical adsorption/coating on packaging material surface, being incorporated into packaging polymer matrix, multilayer films, and covalent immobilization onto the food contact packaging surface. In this paper, we review recent advances in antioxidant active packaging with the highlight of the development and application of non-migratory active packaging systems. The potential use of emerging technologies in antioxidant active packaging is also emphasized. We further describe challenges and opportunities towards the commercial application of such antioxidant active packaging systems, with a focus on maintaining safety, quality and nutrition of packaged foods.
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Affiliation(s)
- Fang Tian
- Department of Food Science, University of Massachusetts, Chenoweth Lab, 102 Holdsworth Way, Amherst, Massachusetts 01003, USA
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Emir Çoban Ö, Pelin Can Ö. The Effect of Active Packaging Film Containing Rosemary Extract on the Quality of Smoked Rainbow Trout (Oncorhynchus mykiss). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2011.652766] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Preparation of a barley bran protein–gelatin composite film containing grapefruit seed extract and its application in salmon packaging. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.07.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Li T, Li J, Hu W, Li X. Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives. Food Chem 2012; 138:821-6. [PMID: 23411183 DOI: 10.1016/j.foodchem.2012.11.092] [Citation(s) in RCA: 140] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 11/14/2012] [Accepted: 11/21/2012] [Indexed: 11/16/2022]
Abstract
The present work was undertaken to examine the influence of grape seed extract (GS) and tea polyphenols (TP), as natural preservatives, combined with chitosan (Ch), on the quality of red drum (Sciaenops ocellatus) fillets during refrigerated storage. Two different treatments (Ch+GS and Ch+TP) and a control were prepared. The samples were stored (4 ± 1°C) for 20 days and the sampling was done at 0, 4, 8, 12, 16, 20 days. Microbiological, physicochemical and sensory attributes were periodically assessed. The results indicated that the two pretreatments could more effectively maintain quality and could extend the shelf life by 6-8 days compared with the control group during refrigerated storage.
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Affiliation(s)
- Tingting Li
- College of Life Science, Dalian Nationalities University, Dalian 116029, China.
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Kindleysides S, Quek SY, Miller MR. Inhibition of fish oil oxidation and the radical scavenging activity of New Zealand seaweed extracts. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.068] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Pereira de Abreu DA, Cruz JM, Paseiro Losada P. Active and Intelligent Packaging for the Food Industry. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.595022] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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