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Cui R, Che X, Li L, Sun-Waterhouse D, Wang J, Wang Y. Engineered lipase from Janibacter sp. with high thermal stability to efficiently produce long-medium-long triacylglycerols. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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2
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Waste Management in the Agri-Food Industry: The Conversion of Eggshells, Spent Coffee Grounds, and Brown Onion Skins into Carriers for Lipase Immobilization. Foods 2022; 11:foods11030409. [PMID: 35159559 PMCID: PMC8834226 DOI: 10.3390/foods11030409] [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: 01/09/2022] [Revised: 01/25/2022] [Accepted: 01/28/2022] [Indexed: 11/17/2022] Open
Abstract
One of the major challenges in sustainable waste management in the agri-food industry following the “zero waste” model is the application of the circular economy strategy, including the development of innovative waste utilization techniques. The conversion of agri-food waste into carriers for the immobilization of enzymes is one such technique. Replacing chemical catalysts with immobilized enzymes (i.e., immobilized/heterogeneous biocatalysts) could help reduce the energy efficiency and environmental sustainability problems of existing chemically catalysed processes. On the other hand, the economics of the process strongly depend on the price of the immobilized enzyme. The conversion of agricultural and food wastes into low-cost enzyme carriers could lead to the development of immobilized enzymes with desirable operating characteristics and subsequently lower the price of immobilized enzymes for use in biocatalytic production. In this context, this review provides insight into the possibilities of reusing food industry wastes, namely, eggshells, coffee grounds, and brown onion skins, as carriers for lipase immobilization.
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3
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Preparation of Human Milk Fat Substitutes: A Review. Life (Basel) 2022; 12:life12020187. [PMID: 35207476 PMCID: PMC8874823 DOI: 10.3390/life12020187] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022] Open
Abstract
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition. Lipid intake in infants not only affects their energy intake but also affects their metabolic mode and overall development. Infant formula is the best substitute for human milk when breastfeeding is not possible. As the main energy source in infant formula, human milk fat substitutes (HMFSs) should have a composition similar to that of HMF in order to meet the nutritional needs of infant growth and development. At present, HMFS preparation mainly focuses on the simulation of fatty acid composition, the application of structured lipids and the addition of milk fat globule membrane (MFGM) supplements. This paper first reviews the composition and structure of HMF, and then the preparation development of structured lipids and MFGM supplements are summarized. Additionally, the evaluation and regulation of HMFSs in infant formula are also presented.
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Jin J, Jin Q, Akoh CC, Wang X. StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Wang X, Zhao Y, Jiang C, Chang M, Huang J, Xie D. Enzymatic synthesis of bornyl linoleate in a solvent-free system. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100947] [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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6
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Agapay RC, Ju Y, Tran‐Nguyen PL, Ismadji S, Angkawijaya AE, Go AW. Process evaluation of solvent‐free lipase‐catalyzed esterification schemes in the synthesis of structured triglycerides from oleic and palmitic acids. ASIA-PAC J CHEM ENG 2020. [DOI: 10.1002/apj.2606] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ramelito Casado Agapay
- Department of Chemical Engineering National Taiwan University of Science and Technology Taipei Taiwan
| | - Yi‐Hsu Ju
- Department of Chemical Engineering National Taiwan University of Science and Technology Taipei Taiwan
- Graduate Institute of Applied Science and Technology National Taiwan University of Science and Technology Taipei Taiwan
- Taiwan Building Technology Center National Taiwan University of Science and Technology Taipei Taiwan
| | | | - Suryadi Ismadji
- Department of Chemical Engineering Widya Mandala Surabaya Catholic University Surabaya Indonesia
| | - Artik Elisa Angkawijaya
- Graduate Institute of Applied Science and Technology National Taiwan University of Science and Technology Taipei Taiwan
| | - Alchris Woo Go
- Graduate Institute of Applied Science and Technology National Taiwan University of Science and Technology Taipei Taiwan
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7
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Huang Z, Guo Z, Xie D, Cao Z, Chen L, Wang H, Jiang L, Shen Q. Rhizomucor miehei lipase-catalysed synthesis of cocoa butter equivalent from palm mid-fraction and stearic acid: Characteristics and feasibility as cocoa butter alternative. Food Chem 2020; 343:128407. [PMID: 33129620 DOI: 10.1016/j.foodchem.2020.128407] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/12/2020] [Accepted: 10/12/2020] [Indexed: 01/17/2023]
Abstract
In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed. PMF and stearic acid (at a mass ratio of 1:2) were catalysed by 80 g kg-1 enzyme loading of Lipozyme RM IM fromRhizomucor mieheiat 60 °C for 120 min. The yield of the CBE product was more than 92%, and the CBE resembled cocoa butter (CB) in terms of its triacylglycerol composition. The hardness of the CBE product was higher than that of CB at different storage temperatures, but this difference was not obvious at 25 °C. The polymorphic structures and SFC curve of the CBE were similar to those of the CB. In addition, the CBE could be mixed with CB in any ratio without an obvious eutectic phenomena. Up to 40% CBE could be added to CB without significantly affecting the thermodynamic properties of CB. Thus, replacing CB with the CBE product is feasible.
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Affiliation(s)
- Zhaoxian Huang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dan Xie
- College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Zhenyu Cao
- Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Liang Chen
- Jiangsu Yiming Biological Technology Co., Ltd, Taizhou 225300, China
| | - Hong Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Qi Shen
- Aarhuskarlshamn (Shanghai) Co., Ltd, Shanghai 200125, China.
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8
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Gao L, Cheng X, Yu X, Wang X, Jin Q, Wang X. Lipase-mediated production of 1-oleoyl-2-palmitoyl-3-linoleoylglycerol by a two-step method. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100678] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Abed SM, Elbandy M, Abdel-Samie MA, Ali AH, Korma SA, Noman A, Wei W, Jin Q. Screening of lipases for production of novel structured lipids from single cell oils. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.12.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Wang X, Jiang C, Xu W, Miu Z, Jin Q, Wang X. Enzymatic synthesis of structured triacylglycerols rich in 1,3-dioleoyl-2-palmitoylglycerol and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol in a solvent-free system. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108798] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Yue C, Ben H, Wang J, Li T, Yu G. Ultrasonic Pretreatment in Synthesis of Caprylic-Rich Structured Lipids by Lipase-Catalyzed Acidolysis of Corn Oil in Organic System and Its Physicochemical Properties. Foods 2019; 8:foods8110566. [PMID: 31718043 PMCID: PMC6915483 DOI: 10.3390/foods8110566] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/31/2019] [Accepted: 11/08/2019] [Indexed: 12/16/2022] Open
Abstract
The current work was to evaluate the lipase-catalyzed acidolysis of corn oil with caprylic acid (CA) in organic system under bath ultrasonic pretreatment and to analyze the physicochemical properties of structured lipids (SLs). Under optimum conditions (Novozym 40086 lipase, 200 W ultrasound power, 10 min ultrasound pretreatment time, 12% dosage of lipase, Triacylglycerol (TAG)/Free fatty acids (FFA): 1/8, 40 °C for 6 h), a 45.55% CA incorporation was obtained (named SLs-U). The highest CA incorporation was 32.75% for conventional method at reaction time of 10 h (named SLs-N). The predominant TAG types of SLs were MLM (medium-, long- and medium-chain-type TAGs) and MLL (medium-, long- and long-chain-type TAGs). X-ray diffraction analysis revealed that both SLs-U and SLs-N present β form. Differential scanning calorimetry (DSC) analysis showed that both SLs-U and SLs-N show a lower melting and crystallization temperature than corn oil. This study suggested that bath ultrasonic pretreatment can accelerate lipase-catalyzed acidolysis synthesis of MLM structured lipids in an organic system, and two kinds of structured lipids show similar physicochemical properties.
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12
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Rodrigues RC, Virgen-Ortíz JJ, dos Santos JC, Berenguer-Murcia Á, Alcantara AR, Barbosa O, Ortiz C, Fernandez-Lafuente R. Immobilization of lipases on hydrophobic supports: immobilization mechanism, advantages, problems, and solutions. Biotechnol Adv 2019; 37:746-770. [DOI: 10.1016/j.biotechadv.2019.04.003] [Citation(s) in RCA: 287] [Impact Index Per Article: 57.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 04/02/2019] [Accepted: 04/03/2019] [Indexed: 12/13/2022]
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13
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Wang Z, Liu L, Liu L, Liu T, Li C, Sun L. 1,3-Dioleoyl-2-palmitoylglycerol-rich triacylglycerol characterization by three processing methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1632345] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Zhiyu Wang
- Key Laboratory of Dairy Sciences, College of Food Sciences, Northeast Agricultural University, Harbin China
| | - Lihua Liu
- Institute of Animal Science (IAS), Chinese Academy of Agricultural Sciences (CAAS), Beijing China
| | - Libo Liu
- Key Laboratory of Dairy Sciences, College of Food Sciences, Northeast Agricultural University, Harbin China
| | - Tingting Liu
- Key Laboratory of Dairy Sciences, College of Food Sciences, Northeast Agricultural University, Harbin China
| | - Chun Li
- Key Laboratory of Dairy Sciences, College of Food Sciences, Northeast Agricultural University, Harbin China
| | - Lihua Sun
- Research and Development Department (R&D), Hubei UBT Biological Engineering CO. LTD, Huang Gang, China
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Wang X, Zou S, Miu Z, Jin Q, Wang X. Enzymatic preparation of structured triacylglycerols with arachidonic and palmitic acids at the sn-2 position for infant formula use. Food Chem 2019; 283:331-337. [DOI: 10.1016/j.foodchem.2019.01.057] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 01/13/2019] [Accepted: 01/15/2019] [Indexed: 11/29/2022]
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15
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Ghazani SM, Marangoni AG. Facile lipase-catalyzed synthesis of a chocolate fat mimetic. Sci Rep 2018; 8:15271. [PMID: 30323241 PMCID: PMC6189139 DOI: 10.1038/s41598-018-33600-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Accepted: 10/02/2018] [Indexed: 12/04/2022] Open
Abstract
A cocoa butter equivalent (CBE) was synthesized enzymatically from readily available edible fats with fatty acid and triacylglycerol compositions that closely resemble the fat present in chocolate, cocoa butter. A commercially available immobilized fungal lipase, Lipozyme RM IM, was used as the reaction catalyst. Reaction parameters were a temperature of 65 °C, water activity of 0.11, a 4 h reaction time, and a substrate mass ratio of a commercial enzymatically synthesized shea stearin (SS) to palm mid-fraction (PMF) of 6:4 (w/w). Fractionation was also used after reaction completion to further approach the triacylglycerol composition of cocoa butter by removing trisaturated and unsaturated triacylglycerols. The yield of the triglyceride 1-palmitoyl-2-oleoyl, 3-stearoyl-glycerol (POS) produced was 57.7% (w/w). The amounts of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), (POS) and 1,3-stearoyl-2-oleoyl-glycerol (SOS) in the final CBE were 11.2%, 36.3%, and 34.8%, respectively. In comparison, the amounts of POP, POS and SOS in the cocoa butter used in this study were 15.2%, 38.2%, and 27.8%, respectively. No significant differences (P > 0.05) in melting point and enthalpy of fusion between CB and the CBE were observed. In comparison, a non-interesterified blend of SS and PMF (60:40 w/w) showed significantly (P < 0.05) higher melting point and lower enthalpy of fusion compared to CB. The crystal polymorphic form V of CB (β2-3L) was similar to that of CBE and SS/PMF (60:40 w/w). The solid fat content (SFC) vs. temperature profile of the CBE generally resembled that of CB, except that the CBE had significantly (P < 0.05) higher SFCs at 5, 10, 15, 20 and 25 °C compared to both CB and SS/PMF (60:40 w/w). Addition of 15% (w/w) CBE to CB did not cause any changes in physical properties (melting point, SFC and crystal polymorphic forms) of the CB. This study demonstrates the potential for synthesizing a CB-like CBE using a green, rapid, straightforward one step enzymatic conversion followed by fractionation from widely available edible fats.
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Affiliation(s)
- Saeed M Ghazani
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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16
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Buscato MHM, Hara LM, Bonomi ÉC, Calligaris GDA, Cardoso LP, Grimaldi R, Kieckbusch TG. Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin. Food Chem 2018; 256:390-396. [PMID: 29606464 DOI: 10.1016/j.foodchem.2018.02.127] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Revised: 02/17/2018] [Accepted: 02/25/2018] [Indexed: 11/15/2022]
Abstract
Two formulations of dark chocolate were developed by adding cocoa butter stearin (CBSt) or sorbitan monostearate (SMS) and compared to a standard formulation in order to investigate fat bloom formation over time. Fat bloom was monitored by Whiteness Index (WI), melting behavior and polymorphism determinations, in bars stored during 90 days at 20 °C and under oscillating temperature between 20 and 32 °C. All samples stored at 20 °C did not develop fat bloom and the required β(V) form was maintained. Under oscillating storage condition, samples with CBSt (6.0%, w/w) and SMS (0.15%, w/w) delayed the surface fat bloom formation by at least 45 and 15 days, respectively, compared to standard chocolate, observed visually and through WI increments. The β(V) to β(VI) polymorphic transition correlated well with the WI, and also with changes in DSC thermograms, confirming the higher effectiveness of specific triacylglycerol (mainly StOSt) in delaying bloom formation.
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Affiliation(s)
| | - Larissa Miho Hara
- School of Chemical Engineering, University of Campinas, 13083-852 Campinas, SP, Brazil
| | - Élida Castilho Bonomi
- School of Chemical Engineering, University of Campinas, 13083-852 Campinas, SP, Brazil
| | | | - Lisandro Pavie Cardoso
- Institute of Physics Gleb Wataghin, University of Campinas, 13083-859 Campinas, SP, Brazil.
| | - Renato Grimaldi
- School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
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17
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Jin J, Zheng L, Mwinyi Pembe W, Zhang J, Xie D, Wang X, Huang J, Jin Q, Wang X. Production of sn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane. Food Chem 2017; 234:46-54. [PMID: 28551261 DOI: 10.1016/j.foodchem.2017.04.165] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2016] [Revised: 04/16/2017] [Accepted: 04/26/2017] [Indexed: 11/17/2022]
Abstract
High-purity isohexane containing 88.12% 2-methylpentane, which has a higher polarity than industrial hexane, was selected to selectively fractionate mango kernel fat to produce 1,3-distearoyl-2-oleoyl-glycerol (SOS)-rich fat. The three-stage fractionation process was optimized by considering the stearin yield and its SOS content to obtain a third stearin (TS). This fat contained a high percentage of SOS (69.2%) with only 0.8% diacylglycerol. Mass spectra and sn-2 fatty acid analyses further revealed that the TS was mainly composed of symmetrical monounsaturated triacylglycerols. Compared with cocoa butter (CB), the unique composition of the TS improved its thermal properties (35.6% and 0% solid fat content at 35°C for the TS and CB, respectively). In particular, tempered binary fat blends, which were composed of 20-50% TS and 50-80% CB, showed acceptable compatibility at 20-28°C. The TS could be utilized by chocolate manufacturers to make products suitable for sale and consumption in tropical conditions.
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Affiliation(s)
- Jun Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Liyou Zheng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Warda Mwinyi Pembe
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; Ministry of Health, Zanzibar Food and Drugs Board, Airport Road, Mombasa, Zanzibar, Tanzania
| | - Jinfang Zhang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Dan Xie
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd, Jiangnan University National University Science Park, 100 Jinxi Road, Wuxi, Jiangsu 214125, PR China
| | - Xiaosan Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
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