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Beňo F, Velková A, Hruška F, Ševčík R. Use of Lactoperoxidase Inhibitory Effects to Extend the Shelf Life of Meat and Meat Products. Microorganisms 2024; 12:1010. [PMID: 38792839 PMCID: PMC11124385 DOI: 10.3390/microorganisms12051010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 05/14/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
Lactoperoxidase (LP) is an important enzyme of the salivary and mammary glands. It has been proven to increase the shelf life of raw milk by inhibiting the growth of bacteria, especially Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Pseudomonas spp. The aim of this work was to verify the use of LP to extend the shelf life of meat products. In vitro experiments showed inhibitory effects on the selected bacteria (Listeria innocua (ATCC 33090), Staphylococcus saprophyticus (CP054440.1), and Pseudomonas fluorescens (ATCC 13525) due to a prolongation of the lag phase of growth curves. A lower increase in viable counts (p < 0.05) was also found by testing pork cubes' surface treated with LP solution (5%) + L. innocua and stored for 7 days at 15 °C. LP has also been studied at concentrations of 0.25 and 0.50% in meat products (pork ham and pâté) during refrigerated storage (4 °C for 28 days). Lower viable counts were observed throughout the storage experiment, especially for 0.50% LP (p < 0.05). Meat products containing LP also showed lower levels of oxidation (MAD) (p < 0.05). According to these results, LP could extend the shelf life of a wider range of products.
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Affiliation(s)
- Filip Beňo
- Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | | | | | - Rudolf Ševčík
- Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
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2
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Caglak E, Karsli B. Use of dill extracts as a natural preservative on shelf-life extension of rainbow trout croquettes during refrigerator storage. Food Sci Nutr 2023; 11:7330-7340. [PMID: 37970397 PMCID: PMC10630790 DOI: 10.1002/fsn3.3658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 08/10/2023] [Accepted: 08/17/2023] [Indexed: 11/17/2023] Open
Abstract
In this study, changes in quality parameters of rainbow trout croquettes treated with dill extracts obtained by brewing (BDA) and distillation (DDA) methods were investigated during 61 days of refrigerated storage (+2 ± 1°C). Physicochemical, microbial, and sensory parameters of the rainbow trout croquettes were analyzed once every 4 days. It was observed that the precooking process and additives influenced the nutrient composition and color change of the croquettes. Total volatile base nitrogen and thiobarbituric acid values did not exceed the limit values in any group during refrigerated storage and these values were found as 23.10 ± 0.89 mg/100 g and 3.13 ± 0.08 mg MDA/kg in the control group (C), 21.00 ± 0.92 mg/100 g and 2.77 ± 0.14 mg MDA/kg in BDA group, and 21.70 ± 0.92 mg/100 g and 2.85 ± 0.07 mg MDA/kg in DDA group, respectively. Extract treatments, especially DDA, resulted in a significant reduction in the counts of total aerobic mesophilic and psychotropic bacteria in trout croquettes compared to the control group. It was determined that the sensory scores of all croquette groups decreased during storage and the acceptability scores of the C, BDA, and DDA groups reached on the 33rd, 57th, and 61st days of storage, respectively. According to the results, this work demonstrated that the dill extracts both distilled and brewed can be used as a natural additive to improve the quality and extend the shelf life of rainbow trout croquettes.
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Affiliation(s)
- Emre Caglak
- Faculty of FisheriesRecep Tayyip Erdogan UniversityRizeTurkey
| | - Baris Karsli
- Faculty of FisheriesRecep Tayyip Erdogan UniversityRizeTurkey
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3
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Zhang R, Cheng Z, Liang Y, Hu X, Shen T, Li Y, Han Z, Zhang X, Zou X. A Novel Strategy for Accelerating Pumpable Ice Slurry Production with Ozone Micro-Nano Bubbles and Extending the Shelf Life of Larimichthys polyactis. Foods 2023; 12:foods12112206. [PMID: 37297451 DOI: 10.3390/foods12112206] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/27/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, a novel strategy for accelerating the production of pumpable ice slurry (PIS) by using ozone micro-nano bubbles (O3-MNBs) was proposed. The effect of PIS containing sodium alginate (SA) and O3-MNBs on the preservation of small yellow croaker (Larimichthys polyactis) was investigated. The results indicate that using SA solution containing O3-MNBs instead of only SA solution resulted in quicker production of PIS by promoting ice nucleation and eliminating supercooling. The distribution and positive effect of O3-MNBs as a nucleation agent on freezing characteristics were discussed. Microbial concentrations, pH, total volatile basic nitrogen, and thiobarbituric acid reactive substance content were also examined. Storage in novel PIS (containing O3-MNBs) had higher performance than storage in flake ice or conventional PIS due to the strong bacteriostatic ability of O3. Therefore, O3-MNBs injection can be used as a novel method for PIS production and the preservation of fresh marine products.
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Affiliation(s)
- Roujia Zhang
- Instrumental Analysis Center, Jiangsu University, Zhenjiang 212013, China
| | - Zhiming Cheng
- National Research Center of Pumps and Pumping System Engineering and Technology, Jiangsu University, Zhenjiang 212013, China
| | - Yuting Liang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xuetao Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tingting Shen
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanxiao Li
- Instrumental Analysis Center, Jiangsu University, Zhenjiang 212013, China
| | - Zhi Han
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xinai Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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4
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Osanloo M, Eskandari Z, Zarenezhad E, Qasemi H, Nematollahi A. Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containing
Zataria multiflora
and
Cuminum cyminum
essential oils. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023] Open
Affiliation(s)
- Mahmoud Osanloo
- Department of Medical Nanotechnology, School of Advanced Technologies in Medicine Fasa University of Medical Sciences Fasa Iran
| | - Zahra Eskandari
- Student Research Committee Fasa University of Medical Sciences Fasa Iran
| | - Elham Zarenezhad
- Noncommunicable Diseases Research Center Fasa University of Medical Sciences Fasa Iran
| | - Hajar Qasemi
- Noncommunicable Diseases Research Center Fasa University of Medical Sciences Fasa Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health Fasa University of Medical Sciences Fasa Iran
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5
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Plasma activated water offers food security opportunities by increasing shelf life of freshwater fisheries products in South Africa. Food Secur 2023. [DOI: 10.1007/s12571-022-01334-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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6
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Lan W, Chen X, Zhao Y, Xie J. The effects of tea polyphenol-ozonated slurry ice treatment on the quality of large yellow croaker (Pseudosciaena crocea) during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7052-7061. [PMID: 35690887 DOI: 10.1002/jsfa.12066] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/04/2022] [Accepted: 06/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The aim of the current study was to evaluate the synergistic effects of tea polyphenol-ozonated slurry ice on the quality, physicochemical and protein characteristics of large yellow croaker (Pseudosciaena crocea) during chilled (4 °C) storage. To 0.3% tea polyphenol combined with ozone water was added sodium chloride until the salt concentration reached 3.3% and with the use of an ice machine the mixture formed the tea polyphenol-ozonated slurry ice. Microbial [total viable count (TVC)], physicochemical [total volatile basic nitrogen (TVB-N), K value], myofibrillar fragmentation index (MFI), Ca2+ -ATPase activity, total sulfhydryl content, intrinsic fluorescence intensity (IFI), Fourier-transform infrared (FTIR), scanning electron microscopy (SEM) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were analyzed during chilled (4 °C) storage for up to 20 days. RESULTS The results showed that tea polyphenol-ozonated slurry ice could effectively inhibit the increase of TVC and TVB-N, reduce the degree of adenosine triphosphate (ATP) degradation. In addition, the tea polyphenol-ozonated slurry ice treatment could protect the integrity of myosin in myofibrillar proteins (MPs) by inhibiting the decrease of Ca2+ -ATPase activity and the content of total sulfhydryl. Furthermore, the tea polyphenol-ozonated slurry ice presented a superiorly protective effect on protein structure in MPs as manifested by the results of IFI, FTIR and SDS-PAGE. It was possible that due to the addition of tea polyphenol, the antioxidant activity of this complex was significantly improved. CONCLUSION The tea polyphenol-ozonated slurry ice treatment can maintain the quality of large yellow croaker by decreasing the damage of MP caused by the interaction between microorganisms and endogenous enzymes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
| | - Xuening Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yanan Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
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7
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Wang D, Li X, Yang X, Chen S, Li L, Wang Y, Pan C, Zhao Y. Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili). Front Nutr 2022; 9:1035714. [DOI: 10.3389/fnut.2022.1035714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Accepted: 10/31/2022] [Indexed: 11/19/2022] Open
Abstract
The combined effect of ε-polylysine (PL) and modified atmosphere packaging (MAP; 60% CO2/40% N2) on the bacterial community of greater amberjack filets and their physicochemical properties was evaluated at 4°C. The total viable counts (TVC), psychrotrophic bacterial count, sensory index, texture analysis, and total volatile basic nitrogen (TVB-N) revealed that PL, MAP, and MAP + PL treatment delayed the deterioration of greater amberjack filets. These treatment groups also showed decreased accumulation of biogenic amines. High-throughput 16S rRNA gene sequencing results indicated that these treatments suppressed the growth of Pseudomonas in greater amberjack filets. Furthermore, the MAP + PL treatment group was observed to be more effective than the PL and MAP groups, extending the shelf life of greater amberjack filets by 6 days. This investigation showed that the combination of PL and MAP has the potential to retain the quality and extend the shelf life of greater amberjack.
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8
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Sun M, Wei Y, Feng X, Fan J, Chen X. Composition, anti-LDL oxidation, and non-enzymatic glycosylation inhibitory activities of the flavonoids from Mesembryanthemum crystallinum. Front Nutr 2022; 9:963858. [PMID: 36185681 PMCID: PMC9521712 DOI: 10.3389/fnut.2022.963858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Accepted: 08/25/2022] [Indexed: 11/13/2022] Open
Abstract
This study identified the constituents of purified flavonoid (PEF) isolated from Mesembryanthemum crystallinum and examined their inhibitory effects on low-density lipoprotein (LDL) oxidation and non-enzymatic glycosylation. More than 30 kinds of flavonoid compounds were identified in M. crystallinum, including tangeretin, nobiletin, farrerol, protocatechuic aldehyde, diosmin, and rutin. Moreover, tangeretin corresponds to approximately 51% of the total identified flavonoids. PEF had a low IC50 value for 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH·), hydroxyl radical (·OH), and superoxide anion free radical (O2-·) scavenging. They were found to effectively delay and inhibit the production of conjugated diene (CD) and thiobarbituric acid reactive substance (TBARS) during LDL oxidation. Meanwhile, scanning electron microscopy (SEM) of the LDL oxidation incubation system with PEF showed a smooth and dense surface, with no obvious cavitation phenomenon. Furthermore, PEF effectively inhibited the production of LDL glycosylation products and showed a strong inhibitory effect in the latter stage. The electrophoresis of advanced glycosylation end products (AGEs) further confirmed that PEF can effectively prevent the cross-linking between glucose and proteins, protecting LDL from glycosylation-induced damage.
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Affiliation(s)
- Meiling Sun
- Department of Food Science and Engineering, College of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - Ying Wei
- Department of Food Science and Engineering, College of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - Xiaoguang Feng
- Beijing Unong High-Quality Farm Products Planning Limited Company, Beijing, China
| | - Junfeng Fan
- Beijing Key Laboratory of Forest Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Xiangning Chen
- Department of Food Science and Engineering, College of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
- *Correspondence: Xiangning Chen
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9
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Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products. Foods 2022; 11:foods11152352. [PMID: 35954118 PMCID: PMC9368463 DOI: 10.3390/foods11152352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 08/02/2022] [Accepted: 08/02/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of this work was to evaluate the antimicrobial potential of different extracts of Simira ecuadorensis, a characteristic plant of Ecuador, and to validate its potential as a food preservative. Four extracts referred to as ethanol, ethanol-water (50:50 v/v), spray-dried, and freeze-dried were obtained under different processes. Initially, their antimicrobial activities were evaluated against a wide group of microorganisms consisting of 20 pathogenic and spoilage microbial strains found in foods through the agar diffusion method. Then, the extracts with the best yields and antimicrobial properties against microorganisms of greatest interest were selected to determine their effect on model foods preserved under normal commercial conditions through challenge tests. Spray-dried and ethanol-water extracts were tested for their ability to inhibit C. jejuni in chicken model products, where is a common pathogen and Shew. putrefaciens in fish model products as it is a spoilage microorganism frequently found in fish. One solid and one liquid were chosen as model foods: burger and broth, respectively. Campylobacter jejuni and Shewanella putrefaciens were effectively inhibited by the four extracts with minimum inhibitory concentration (MIC) of 80 mg/mL. Bacillus cereus, Yersinia enterocolitica, Clostridium perfringens, and Leuconostoc mesenteroides were also inhibited by ethanolic extract. The ethanol-water extract showed greater antimicrobial activity in fish products, whereas spray-dried extract had low growth inhibition of C. jejuni in chicken burgers; however, it was quite effective on C. jejuni in broth. The spray-dried extract significantly decreased the pH of the chicken burgers, while the ethanolic extract had a slight impact on the pH of the fish burgers. The presence of antibacterial effects revealed that the S. ecuadorensis extracts could be potentially used in food preservation and as a natural antimicrobial.
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10
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Ma J, Pan D, Dong Y, Diao J, Chen H. The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar Protein. Foods 2022; 11:foods11131970. [PMID: 35804785 PMCID: PMC9265466 DOI: 10.3390/foods11131970] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/27/2022] [Accepted: 06/30/2022] [Indexed: 02/06/2023] Open
Abstract
This study aimed to investigate the structural characteristics and gelation behavior of myofibrillar proteins (MPs) with or without clove extract (CE) at different oxidation times (0, 1, 3, and 5 h). Circular dichroism spectra and Fourier transform infrared spectra showed that samples with CE addition had significantly higher α-helix content after oxidation than those without CE addition. However, prolonged oxidation (5 h) would make the effect of CE addition less pronounced. Similarly, the ultraviolet-visible (UV) spectra analysis revealed that CE controlled the oxidative stretching of the protein tertiary structure and reduced the exposure of aromatic amino acids. In addition, the particle size and turbidity values of the CE group significantly decreased after oxidation compared to the non-CE group. CE increased the gel strength by 10.05% after 5 h of oxidation, which could be observed by scanning electron microscopy (SEM) as a more homogeneous, dense, less porous, network-like gel structure. Therefore, these results showed that oxidation induced significant changes in the structure and gel properties of MPs, but the addition of CE effectively inhibited these destructive changes.
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Affiliation(s)
- Jinming Ma
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; (J.M.); (D.P.)
| | - Deyin Pan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; (J.M.); (D.P.)
| | - Ying Dong
- Huangpu Customs Technology Center, Dongguan 523000, China;
| | - Jingjing Diao
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
| | - Hongsheng Chen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; (J.M.); (D.P.)
- China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing 163319, China
- Correspondence:
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11
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Yavuzer E, Köse M. Prediction of fish quality level with machine learning. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emre Yavuzer
- Department of Food Engineering, Faculty of Engineering and Architecture Kırşehir Ahi Evran University 40100 Kırşehir Turkey
| | - Memduh Köse
- Department of Electrical Electronics Engineering, Faculty of Engineering and Architecture Kırşehir Ahi Evran University 40100 Kırşehir Turkey
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12
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Zhang R, Cheng Z, Ding F, Hua L, Fang Y, Han Z, Shi J, Zou X, Xiao J. Improvements in chitosan-based slurry ice production and its application in precooling and storage of Pampus argenteus. Food Chem 2022; 393:133266. [PMID: 35653987 DOI: 10.1016/j.foodchem.2022.133266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/10/2022] [Accepted: 05/18/2022] [Indexed: 11/30/2022]
Abstract
The effects of microbubbles in chitosan-based slurry ice production were investigated, and the efficiency of chitosan-based slurry ice was evaluated for silver pomfret (Pampus argenteus) precooling and storage at 0 °C. Microbubbles generated though agitation accelerated slurry ice production by promoting ice nucleation and eliminating supercooling. Higher bubble counts improved freezing, but overly large bubbles reduced the performance. The rheological properties of chitosan solutions were also investigaed, and solutions with higher viscosity formed more bubbles. Experiments investigating precooling rates, microbial concentrations, pH, thiobarbituric-acid-reactive substances, and total volatile basic nitrogen all confirmed that chitosan-based slurry ice had higher performance than flake ice or conventional slurry ice. Chitosan-based slurry ice can be used for precooling in the fish industry to reduce energy consumption, accelerate precooling, reduce microbial growth, and improve shelf life.
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Affiliation(s)
- Roujia Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhiming Cheng
- National Research Center of Pumps and Pumping System Engineering and Technology, Jiangsu University, Zhenjiang 212013, China
| | - Fuyuan Ding
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Linhui Hua
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China
| | - Yunrui Fang
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China
| | - Zhi Han
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, China.
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
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13
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Huynh TKD, Nguyen LAD, Nguyen TNH, Nguyen Q, Tomoaki H, Tran MP. Effects of green tea (
Camellia sinensis
) and guava (
Psidium guajava
) extracts on the quality of snakehead (
Channa striata
) fillets during ice storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Thi Kim Duyen Huynh
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Le Anh Dao Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Thị Nhu Ha Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Quoc Thinh Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Hagiwara Tomoaki
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Minh Phu Tran
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
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14
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Karimi-Dehkordi M, Ghaffarnezhad M, Mohammadi F, Ghirati M, Rezaeifar M, Rajabi N, Alizadeh O. Whey protein coating incorporated with essential oil, bioactive peptides and nanoparticle extends shelf-life of chicken breast slices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01088-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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15
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Lekshmi S, Xavier KAM, Kumar S, Balange AK. The preservative impact of the brown seaweed (
Padina tetrastromatica
) extract on the quality of tilapia (
Oreochromis mossambicus
) during chilled storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sivaraman Lekshmi
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India
| | - K. A. Martin Xavier
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India
| | - Sanath Kumar
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India
| | - Amjad Khansaheb Balange
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India
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16
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Hussain MA, Sumon TA, Mazumder SK, Ali MM, Jang WJ, Abualreesh MH, Sharifuzzaman S, Brown CL, Lee HT, Lee EW, Hasan MT. Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108244] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Pandiyan P, Soni A, Elumalai P. Effects of lemon and pomelo peel extracts on quality and melanosis of Indian white prawn during chilled storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15952] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Praveenkumar Pandiyan
- Department of Fish Processing Technology (Biochemistry) Kerala University of Fisheries and Ocean Studies Kochi India
| | - Ajeet Soni
- Department of Fish Processing Technology (Biochemistry) Kerala University of Fisheries and Ocean Studies Kochi India
| | - Preetham Elumalai
- Department of Fish Processing Technology (Biochemistry) Kerala University of Fisheries and Ocean Studies Kochi India
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18
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Aubourg SP. Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood-A Review. Antioxidants (Basel) 2021; 10:antiox10091499. [PMID: 34573131 PMCID: PMC8471806 DOI: 10.3390/antiox10091499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 11/16/2022] Open
Abstract
Marine species deteriorate rapidly post-mortem as a consequence of a variety of biochemical and microbial breakdown mechanisms. Due to the increasing demand for high-quality fresh seafood, different strategies are now available to retard spoilage for as long as possible. The present study provides an overview of a recently proposed strategy based on the addition of natural compounds to marine species. In this strategy, different kinds of natural preservative compounds are included in the flake-ice medium that is commonly used for chilled storage. Natural sources tested for this purpose include low-molecular-weight organic acids and different kinds of extracts of plants, macroalgae, and by-products resulting from marine species commercialization. The preservative action of such treatments is analyzed according to the effect on different deteriorative mechanisms (i.e., lipid hydrolysis, oxidation, and microbial activity development), as well as on the resulting sensory acceptability and shelf-life time. The basic objective of this review is to provide an overview concerning the positive effect that the presence in an icing system of natural preserving compounds may have on the quality of chilled marine species. Furthermore, various potential avenues are proposed to develop the practical and commercial employment of this technological strategy.
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Affiliation(s)
- Santiago P Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), Calle Eduardo Cabello, 6, 36208 Vigo, Spain
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19
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Ekin MM, Kutlu N, Meral R, Ceylan Z, Cavidoglu İ. A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101184] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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20
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Miranda JM, Zhang B, Barros-Velázquez J, Aubourg SP. Preservative Effect of Aqueous and Ethanolic Extracts of the Macroalga Bifurcaria bifurcata on the Quality of Chilled Hake ( Merluccius merluccius). Molecules 2021; 26:3774. [PMID: 34205746 PMCID: PMC8235199 DOI: 10.3390/molecules26123774] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/14/2021] [Accepted: 06/17/2021] [Indexed: 12/14/2022] Open
Abstract
This work addressed the preservative behaviour of different icing media containing extracts from the alga Bifurcaria bifurcata. A comparative study of the antimicrobial and antioxidant effects of aqueous and ethanolic extracts of this macroalga was carried out. Whole hake (Merluccius merluccius) pieces were stored in ice containing either kind of extract and analysed for quality changes throughout a 13-day storage period. A progressive loss of microbial and biochemical quality was detected in all batches as chilling time increased. A significant inhibitory effect (p < 0.05) on microbial activity could be observed as a result of including the aqueous (lowering of psychrotrophic and lipolytic counts and pH value) and ethanolic (lowering of psychrotrophic and lipolytic counts) extracts. Additionally, both kinds of extract led to a substantial inhibition (p < 0.05) in the lipid hydrolysis rate (formation of free fatty acids), greater in the case of the batch containing ethanolic extract. Concerning lipid oxidation, a similar inhibitory effect (p < 0.05) on the formation of secondary compounds (thiobarbituric acid substances) was noticed in fish specimens corresponding to both alga extracts; however, more (p < 0.05) peroxide formation was detected in fish corresponding to the ethanolic extract batch. A preservative effect can be concluded for both kinds of extract; this effect agrees with previous studies reporting the presence of hydrophilic and lipophilic bioactive compounds in B. bifurcata.
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Affiliation(s)
- José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Avenida Carvallo Calero, s/n, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, No 1, Haida South Road, 1, Lincheng Changzhi, Zhoushan 316022, China;
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Avenida Carvallo Calero, s/n, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Santiago P. Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain
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21
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Pourmollaei F, Sarvari Nouri S, Jafarpour A, Mokhtarpour A. The Preservative Effects of Marjoram (Origanum majorana L.) And Zataria (Zataria multiflora) Essential Oils on Common Carp (Cyprinus carpio) Surimi Quality during Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1937423] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Fatemeh Pourmollaei
- Department of Fishery Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Sahand Sarvari Nouri
- Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ali Jafarpour
- Research Group for Bioactives – Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark
| | - Amir Mokhtarpour
- Research Center of Special Domestic Animals, University of Zabol, Zabol, Iran
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22
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Freitas J, Vaz-Pires P, Câmara JS. Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Šimat V, Čagalj M, Skroza D, Gardini F, Tabanelli G, Montanari C, Hassoun A, Ozogul F. Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:55-118. [PMID: 34311904 DOI: 10.1016/bs.afnr.2021.03.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The contribution of food in promotion of health has become of most importance. The challenges that lie before the global food supply chain, such as climate changes, food contamination, and antimicrobial resistance may compromise food safety at international scale. Compounds with strong antimicrobial and antioxidant activity can be extracted from different natural and sustainable sources and may contribute to extend the shelf life of meat and seafood products, enhance food safety and enrich foods with additional biologically active and functional ingredients. This chapter describes the use of bioprotective cultures, essential oils, plant extracts, seaweed extracts and grape pomace compounds in production of value-added meat and seafood products with improved shelf life and safety, following the requests from the market and consumers.
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Affiliation(s)
- Vida Šimat
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Split, Croatia
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Tromsø, Norway
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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24
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Garcinia spp. extract incorporated icing medium as a natural preservative for shelf life enhancement of chilled Indian mackerel (Rastrelliger kanagurta). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110086] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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25
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Hassoun A, Carpena M, Prieto MA, Simal-Gandara J, Özogul F, Özogul Y, Çoban ÖE, Guðjónsdóttir M, Barba FJ, Marti-Quijal FJ, Jambrak AR, Maltar-Strmečki N, Kljusurić JG, Regenstein JM. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel) 2020; 9:E882. [PMID: 32957633 PMCID: PMC7555908 DOI: 10.3390/antiox9090882] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/15/2020] [Indexed: 01/12/2023] Open
Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | - Yeşim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | | | - María Guðjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland;
- Matis, Food and Biotech R&D, 113 Reykjavík, Iceland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Francisco J. Marti-Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Nadica Maltar-Strmečki
- Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia;
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
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26
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Pankyamma V, K. SR, P. K. B. Gravading process of Nile tilapia (
Oreochromis niloticus
) and evaluation of its biochemical and sensory changes during refrigerated storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Viji Pankyamma
- Visakhapatnam Research Centre of ICAR‐Central Institute of Fisheries Technology Visakhapatnam India
| | | | - Binsi P. K.
- ICAR‐Central Institute of Fisheries Technology Kochi India
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27
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Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts. PLANTS 2020; 9:plants9050659. [PMID: 32456111 PMCID: PMC7284376 DOI: 10.3390/plants9050659] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/16/2020] [Accepted: 05/18/2020] [Indexed: 02/07/2023]
Abstract
The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.
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28
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Skjold V, Joensen JK, Esaiassen M, Olsen RL. Determination of pH in Pre rigor Fish Muscle – Method Matters. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1748781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Vetle Skjold
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
| | - Jóan Karl Joensen
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
| | - Margrethe Esaiassen
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
| | - Ragnar L. Olsen
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
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29
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Baptista RC, Horita CN, Sant'Ana AS. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. Food Res Int 2019; 127:108762. [PMID: 31882098 DOI: 10.1016/j.foodres.2019.108762] [Citation(s) in RCA: 109] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/13/2019] [Accepted: 10/18/2019] [Indexed: 02/07/2023]
Abstract
Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety. Several natural preservatives have highlighted and gained considerable attention from the scientific community, consumers, industry, and health sectors as a method with broad action antimicrobial and generally economical. Natural preservatives, from different sources, have been widely studied, such as chitosan from animal sources, essential oils, and plant extracts from a plant source, lactic acid bacteria, and bacteriocins from microbiological sources and organic acid from different sources, all with great potential for use in seafood systems. This review focuses on the natural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Claudia N Horita
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
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30
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Cropotova J, Mozuraityte R, Standal IB, Rustad T. The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1604595] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Janna Cropotova
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | | | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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31
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Gokoglu N. Novel natural food preservatives and applications in seafood preservation: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2068-2077. [PMID: 30318589 DOI: 10.1002/jsfa.9416] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 09/26/2018] [Accepted: 10/10/2018] [Indexed: 05/09/2023]
Abstract
Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Nalan Gokoglu
- Department of Fish Processing Technology, Fisheries Faculty, Akdeniz University, Antalya, Turkey
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32
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Mehdizadeh T, Tajik H, Jafarie S, Kaboudari A. Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet. Food Sci Biotechnol 2019; 28:1499-1506. [PMID: 31695949 DOI: 10.1007/s10068-019-00575-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 01/22/2019] [Accepted: 01/28/2019] [Indexed: 12/19/2022] Open
Abstract
The present study aimed at extending shelf life of rainbow trout fillet. Fish and seafoods are the most valuable nutrients, however, high levels of moisture, free amino acids, unsaturated fatty acids, and the content of nutrients make them to be categorized as spoilable and unstable foods. The objective of this research was to study of the shelf life of rainbow trout fillets using Salvia officinalis L. extract. Chemical and microbial analyses were performed on treatments. The usage of hydro-ethanol extract of S. officinalis L. significantly decreased microbial growth in fish fillet and there were significant differences among concentrations of the extract (p ≤ 0.05). The presence of extract of S. officinalis L. resulted in an inhibitory effect on the formation of TVB-N and FFA in comparison with the control group at all analytical times. In conclusion, the shelf life of fish fillets was increased noticeably using extract at 4 ± 1 °C.
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Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Sima Jafarie
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ata Kaboudari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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33
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Otero‐Tuárez V, Carrión‐Granda X, Fernández‐Pan I, Fernández T, Maté JI. Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf‐life of fresh hake (
Merluccius merluccius
) medallions. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Víctor Otero‐Tuárez
- Faculty of Agricultural Sciences Universidad Laica Eloy Alfaro de Manabí 130214 Manta Ecuador
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra 31006 Pamplona Spain
| | - Ximena Carrión‐Granda
- S.A. R+D Department Viscofan Polígono Industrial Berroa C/Berroa 15‐4 Tajonar 31192 Navarra Spain
| | - Idoya Fernández‐Pan
- BCC Innovation Basque Culinary Center Paseo Juan Avelino Barriola 101, 20009 Donostia‐San Sebastian Spain
| | - Teresa Fernández
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra 31006 Pamplona Spain
| | - Juan I. Maté
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra 31006 Pamplona Spain
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34
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Liao X, Su Y, Liu D, Chen S, Hu Y, Ye X, Wang J, Ding T. Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis). Food Control 2018. [DOI: 10.1016/j.foodcont.2018.07.026] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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35
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Noori SMA, Khanzadi S, Fazlara A, Najafzadehvarzi H, Azizzadeh M. Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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36
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Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.052] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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37
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Olatunde OO, Benjakul S. Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit. Compr Rev Food Sci Food Saf 2018; 17:1595-1612. [PMID: 33350137 DOI: 10.1111/1541-4337.12390] [Citation(s) in RCA: 132] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 07/24/2018] [Accepted: 07/27/2018] [Indexed: 11/30/2022]
Abstract
Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf-life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.
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Affiliation(s)
| | - Soottawat Benjakul
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Songkhla, 90112, Thailand
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38
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Farshidi M, Yousefi M, Ehsani A. The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp ( Penaeus merguiensis) during cold storage (4 ± 1°C). Food Sci Nutr 2018; 6:1378-1386. [PMID: 30258579 PMCID: PMC6145278 DOI: 10.1002/fsn3.669] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/30/2018] [Accepted: 04/08/2018] [Indexed: 11/25/2022] Open
Abstract
Growth and reproduction of gram-negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, the shrimp samples were coated with immersion method and stored in the refrigerator for 16 days. In this period, the microbial tests of psychrotrophic bacteria, mesophilic bacteria, Pseudomonas fluorescens, Pseudomonas spp., and Shewanella putrefaciens, chemical tests of total volatile basic nitrogen, thiobarbituric acid, and pH, and sensory evaluation were carried out on the days of 0, 4, 8, 12, and 16. Adding LPOS in the coating resulted in a decrease in the total specific spoilage organisms and TVB-N. There was no significant effect for the TBA test. The levels of LPOS showed a positive correlation with the acceptable measurement in the sensory evaluation.
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Affiliation(s)
- Maryam Farshidi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Mohammad Yousefi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
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39
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Bilgin Fıçıcılar B, Gençcelep H, Özen T. Effects of bay leaf ( Laurus nobilis) and green tea ( Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1485747] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Bilge Bilgin Fıçıcılar
- Department of Food Engineering, Ondokuz Mayıs University, Samsun, Turkey
- Department of Fisheries Technology Engineering, Ordu University, Ordu, Turkey
| | - Hüseyin Gençcelep
- Department of Food Engineering, Ondokuz Mayıs University, Samsun, Turkey
| | - Tevfik Özen
- Department of Chemistry, Ondokuz Mayis University, Samsun, Turkey
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40
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Liu N, Zhu Q, Zeng X, Yang B, Liang M, Deng L, He L, Liang C, Zhang R, Zhou J. Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period. Korean J Food Sci Anim Resour 2018; 38:636-652. [PMID: 30018506 PMCID: PMC6048367 DOI: 10.5851/kosfa.2018.38.3.636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 05/21/2018] [Accepted: 05/22/2018] [Indexed: 11/12/2022] Open
Abstract
The study aims to determine the optimum sterilization rate and water activity of
Chinese traditional smoke-cured bacon product (Larou) in the preservation with
natural coating solution. With the response surface methodology (RSM), we
analyzed 3 factors of processing conditions (the concentration of lysozyme,
concentration of sodium alginate, and concentration of chitosan) and 2 response
factors (sterilization rate and water activity). Sterilization rate and water
activity of Larou were largely affected by the concentration of lysozyme,
concentration of sodium alginate, and concentration of chitosan. The final
optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09,
1.40, and 1.60% and realized the high sterilization rate. Water activity of
sliced Larou was significantly correlated with the sterilization rate. Low-field
nuclear magnetic resonance analysis verified the optimum processing conditions.
The coating resulted in 99.69% rate of reducing bacteria after 30-day storage.
The data of the total number of colony, peroxidation value, moisture content,
pH, and sensory evaluation provided the theoretical basis for extending the
shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural
coating solution.
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Affiliation(s)
- Na Liu
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Qiujin Zhu
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Bowen Yang
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Meilian Liang
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Li Deng
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cai Liang
- Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China
| | - Ruping Zhang
- Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China
| | - Juan Zhou
- Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China
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41
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Caprioli G, Maggi F, Bendif H, Miara MD, Cinque B, Lizzi AR, Brisdelli F, Celenza G. Thymus lanceolatus ethanolic extract protects human cells from t-BHP induced oxidative damage. Food Funct 2018; 9:3665-3672. [PMID: 29932202 DOI: 10.1039/c8fo00568k] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
This study aimed to investigate the ethanolic extract of T. lanceolatus, a species native to north-western Algeria, traditionally used as herbal tea, seasoning and a preservative for meat and poultry. HPLC analysis showed the presence of fourteen bioactive compounds, among which rosmarinic acid is by far the most abundant one (15440.9 mg kg-1). Its biological activity on proliferation, viability and ROS protection was investigated towards K562, CaCo-2 and SH-SY5Y human cancer cell lines. Cell proliferation was inhibited in K562 and SH-SY5Y cells in the first 48 h at 500 μg mL-1 but slowly resumed after 72 h. A weak cytotoxic effect can be observed at 24, 48 and 72 hours: 12.8%, 14.9% and 24.2% reduction in K562 viability, and 11%, 15% and 12.7% in SH-SY5Y. No cytotoxicity was observed in CaCo-2 cells under the same experimental conditions. Even at the lowest concentrations (50 μg mL-1), the extract was efficiently able to protect human cells against t-BHP-induced oxidative damage. For instance, the highest concentration of the extract (100 μg mL-1) decreases ROS generation by about 30% in SH-SY5Y and 70% in CaCo-2 and K562 cells. The study confirms the very low cytotoxicity of the T. lanceolatus ethanolic extract and highlights its nutraceutical properties as an antioxidative and preservative agent and its possible use as an ingredient in functional foods.
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42
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Tavakoli S, Naseri M, Abedi E, Imani A. Shelf-life enhancement of whole rainbow trout ( Oncorhynchus mykiss) treated with Reshgak ice coverage. Food Sci Nutr 2018; 6:953-961. [PMID: 29983958 PMCID: PMC6021725 DOI: 10.1002/fsn3.636] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 12/21/2017] [Accepted: 01/08/2018] [Indexed: 12/03/2022] Open
Abstract
The effect of ice coverage comprised of Reshgak extract and Reshgak essential oil on shelf-life extension of chilled whole rainbow trout (Oncorhynchus mykiss) was evaluated. Chemical (peroxide value (PV), thiobarbituric acids (TBA), total volatile nitrogen base (TVB-N), and free fatty acids (FFA)), microbiological (total viable count (TVC) and psychrotrophic viable count (PVC)), and sensory evaluations (texture, color, flavor, and general acceptance) were investigated every 4 days during a 20-day storage period. Results revealed that the effect of both icing systems led to considerably lower bacterial counts and chemical indices in comparison with the traditional ice coverage without such phytogenic. According to sensory analyses, fish stored in ice containing Reshgak essential oil had a longer shelf-life (>16 days) and those stored in ice medium included with Reshgak extract possessed a shelf-life of 16 days, whereas lot stored in traditional ice showed a shorter shelf-life of 12 days.
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Affiliation(s)
- Samad Tavakoli
- Department of Natural Resources and EnvironmentalSchool of AgricultureShiraz UniversityShirazFarsIran
| | - Mahmood Naseri
- Department of Natural Resources and EnvironmentalSchool of AgricultureShiraz UniversityShirazFarsIran
| | - Elahe Abedi
- Department of Food Science and TechnologyFasa UniversityFasaIran
| | - Ahmad Imani
- Department of FisheriesFaculty of Natural ResourcesUrmia UniversityUrmiaIran
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43
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The effect of essential oils on microbial composition and quality of grass carp ( Ctenopharyngodon idellus ) fillets during chilled storage. Int J Food Microbiol 2018; 266:52-59. [DOI: 10.1016/j.ijfoodmicro.2017.11.003] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 10/05/2017] [Accepted: 11/05/2017] [Indexed: 11/23/2022]
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44
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Nazeri FS, Soltanizadeh N, Goli SAH, Mazaheri S. Chemical stability of rainbow trout in icing medium containing pistachio ( Pistachia vera) green hull extract during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:449-456. [PMID: 29391608 PMCID: PMC5785369 DOI: 10.1007/s13197-017-2797-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2017] [Accepted: 08/10/2017] [Indexed: 10/18/2022]
Abstract
In this study, the effect of icing medium containing different concentration of pistachio (Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free fatty acids, peroxide and thiobarbituric acid index (TBA-i) were periodically evaluated. In all experiments, a significant difference was evident between control and fish muscles stored in ice containing PHE. Fish icing with 0.3% PHE could considerably retard the oxidative and hydrolytic rancidity. In addition, it had significant effect on prevention of pH increase and production of volatile basic nitrogen during 12 days storage. PHE could diminish histamine accumulation in fish muscle and improve safety of rainbow trout. Consequently, PHE could have potential of application in icing medium for preservation of fish quality especially fatty ones.
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Affiliation(s)
- Fatemeh Sadat Nazeri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Sheida Mazaheri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
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45
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Yousefi M, Farshidi M, Ehsani A. Effects of lactoperoxidase system-alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage. J Food Saf 2018. [DOI: 10.1111/jfs.12449] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Yousefi
- Talented Students Center, Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran
| | - Maryam Farshidi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran
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46
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Shokri S, Ehsani A. Efficacy of whey protein coating incorporated with lactoperoxidase and α-tocopherol in shelf life extension of Pike-Perch fillets during refrigeration. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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47
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TAŞKAYA L, HASANHOCAOĞLU YAPICI H, METİN C, ALPARSLAN Y. The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.12417] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Özogul F, Tugce Aksun E, Öztekin R, Lorenzo JM. Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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49
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Mi H, Zhao B, Wang C, Xu Y, Ma Y, Mao L, Li J. Effect of Chitosan Coating Enriched with 6-gingerol on Red Drum Fillets Quality and Shelf Life during Refrigerated Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1375587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hongbo Mi
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of China
- Department of Food Science and Technology, Zhejiang Industrial Group Co., Ltd., Zhoushan, People’s Republic of China
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People’s Republic of China
| | - Bo Zhao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People’s Republic of China
| | - Cong Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People’s Republic of China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People’s Republic of China
| | - Yongjun Ma
- Department of Food Science and Technology, Zhejiang Industrial Group Co., Ltd., Zhoushan, People’s Republic of China
| | - Linchun Mao
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People’s Republic of China
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50
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Jung S, Ko BS, Jang HJ, Park HJ, Oh SW. Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole ( Pleuronectes herzensteini). Food Sci Biotechnol 2017; 27:261-267. [PMID: 30263748 DOI: 10.1007/s10068-017-0198-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/18/2017] [Accepted: 08/30/2017] [Indexed: 11/24/2022] Open
Abstract
The effects of slightly acidic electrolyzed water ice (SAEW-ice) and grapefruit seed extract ice (GSE-ice) on changes in brown sole quality during storage were determined using microbial, chemical, and sensory analyses to prolong the shelf life of brown sole. Microbiological analyses showed that GSE-ice storage was more effective for inhibiting the growth of total plate count, Pseudomonas, and H2S-producing bacteria than SAEW-ice storage. Chemical indexes of brown sole showed that SAEW-ice and GSE-ice storage extended the shelf life of fish compared with TW-ice. Sensory scores following GSE-ice storage were higher than those following storage under the other conditions. Taken together, the present study indicated that the quality of brown sole was maintained for 9-10 days in TW-ice, and 11-12 days in SAEW-ice and 12-13 days in GSE-ice. Therefore, ice storage using SAEW-ice and GSE-ice effectively extended the shelf life of brown sole.
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Affiliation(s)
- Sun Jung
- 1Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
| | - Bong Soo Ko
- Research and Development Center, Namyang Diary Products Corporation, Sejong, 30055 Korea
| | - Hye-Jin Jang
- 3Korea Food Research Institute, Seongnam, Gyeonggi-do 13539 Korea
| | - Hee Jung Park
- 1Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
| | - Se-Wook Oh
- 1Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
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