1
|
Liu X, Suo R, Wang H, Wang W, Sun J, Wang J. TMT proteomics establishes correlations between solar drying and quality modifications in Penaeus vannamei. Food Chem 2024; 441:138330. [PMID: 38199104 DOI: 10.1016/j.foodchem.2023.138330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 12/07/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
This study investigated proteomic changes in Penaeus vannamei in half-dried and dried shrimp using tandem mass-tag technology. After performing the drying treatment, the tandem mass-tag results revealed 1,162,306 spectra, 2997 quantifiable proteins, and 72 differentially expressed proteins (DEPs) compared with that in the untreated group. A total of 29 DEPs were found in the half-dried shrimp, while 49 DEPs were found in the dried shrimp. Bioinformatic analyses based on Gene Ontology term enrichment, Kyoto Encyclopedia of Genes and Genomes pathway enrichment, and protein-protein interactions showed that the DEPs were primarily involved in protein structure and fat metabolism. A correlation analysis between the DEPs and quality indicators showed that 45 DEPs were significantly associated with shrimp quality traits, with certain proteins potentially representing markers of color and texture. Of these, arthrodial cuticle protein AMP16.3 might be a protein marker for color, while heat shock protein 21, WH2 domain-containing protein, and myosin heavy chain 1 might be markers of shrimp muscle textural properties. These results provide a systematic understanding of the quality difference between half-dried and dried P. vannamei from the perspective of proteomics and have potential scientific significance and practical value for improving the quality of dried products.
Collapse
Affiliation(s)
- Xingbo Liu
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Ran Suo
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Haoran Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China.
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China.
| |
Collapse
|
2
|
Araujo TDS, Ribeiro FDOS, Araujo-Nobre ARD, Nadvorny D, Canuto KM, Pereira RDCA, Souza ASDQ, Brito ALDC, Menezes FGRD, Silva ALCD, Fogaça FHDS, Silva DAD, de Souza BWS. Effectiveness of a formulation based on Ocimum gratissimum essential oil and cashew gum as inhibitors of quality loss and melanosis in shrimp. Int J Biol Macromol 2024; 268:131661. [PMID: 38641286 DOI: 10.1016/j.ijbiomac.2024.131661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 04/09/2024] [Accepted: 04/15/2024] [Indexed: 04/21/2024]
Abstract
In this study, two nanoemulsions were formulated with essential oil (EO) of Ocimum gratissimum with (EON) or without (EOE) cashew gum (CG). Subsequently, inhibition of melanosis and preservation of the quality of shrimp stored for 16 days at 4 ± 0.5 °C were evaluated. A computational approach was performed to predict the system interactions. Dynamic light scattering (DLS) and atomic force microscopy (AFM) were used for nanoparticle analysis. Gas chromatography and flame ionization detector (GC-FID) determined the chemical composition of the EO constituents. Shrimps were evaluated according to melanosis's appearance, psychrotrophic bacteria's count, pH, total volatile basic nitrogen, and thiobarbituric acid reactive substances. EON exhibited a particle size three times smaller than EOE. The shrimp treated with EON showed a more pronounced sensory inhibition of melanosis, which was considered mild by the 16th day. Meanwhile, in the other groups, melanosis was moderate (EOE) or severe (untreated group). Both EON and EOE treatments exhibited inhibition of psychrotrophic bacteria and demonstrated the potential to prevent lipid oxidation, thus extending the shelf life compared to untreated fresh shrimp. EON with cashew gum, seems more promising due to its physicochemical characteristics and superior sensory performance in inhibiting melanosis during shrimp preservation.
Collapse
Affiliation(s)
- Thais Danyelle Santos Araujo
- Department of Fisheries Engineering, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil; Biodiversity and Biotechnology Research Center (BIOTEC), Parnaíba Delta Federal University, Parnaíba, Piauí, Brazil
| | | | | | - Daniela Nadvorny
- Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | | | | | | | - Anna Luisa de Carvalho Brito
- Postgraduate Program in Biotechnology of Natural Resources, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil
| | | | - André Luis Coelho da Silva
- Postgraduate Program in Biotechnology of Natural Resources, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil; Molecular and Structural Biotechnology Group, Department of Biochemistry and Biology, Federal University of Ceará, Fortaleza, Brazil
| | | | - Durcilene Alves da Silva
- Biodiversity and Biotechnology Research Center (BIOTEC), Parnaíba Delta Federal University, Parnaíba, Piauí, Brazil
| | - Bartolomeu Warlene Silva de Souza
- Department of Fisheries Engineering, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil; Postgraduate Program in Biotechnology of Natural Resources, Federal University of Ceará (UFC), Campus Pici, Fortaleza, Ceará, Brazil.
| |
Collapse
|
3
|
Guan W, Nong W, Wei X, Chen R, Huang Z, Ding Y, Qin X, Cai L, Mao L. Influences of two transport strategies on AMPK-mediated metabolism and flesh quality of shrimp (Litopenaeus vannamei). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:727-736. [PMID: 37658680 DOI: 10.1002/jsfa.12963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 08/12/2023] [Accepted: 09/02/2023] [Indexed: 09/03/2023]
Abstract
BACKGROUND Water-free transportation (WFT), as a novel strategy for express delivery of live shrimp (Litopenaeus vannamei), was developed recently. However, air exposure during this transportation arouses a series of abiotic stress to the shrimp. In the present study, the influences of WFT stress on glycolysis and lipolysis metabolism and meat quality (umami flavor and drip loss) were investigated in comparison with conventional water transportation (WT). RESULTS The results showed that type II muscle fibers with the feature of anaerobic metabolism were dominated in shrimp flesh. In addition, the increments of intracellular Ca2+ was detected in WFT and WT, which then activated the AMP-activated protein kinase pathway and promoted the consumption of glycogen, as well as the accumulation of lactate and lipolysis, under the enzymolysis of hexokinase, pyruvate kinase, lactate dehydrogenase and adipose triglyceride lipase. Glycogen glycolyzed to latate. Meanwhile, ATP degraded along with glycolysis resulting in the generation of ATP-related adenosine phosphates such as inosine monophosphate with umami flavor and phosphoric acid. More remarkable (P < 0.05) physiological changes (except lactate dehydrogenase and lactate) were observed in WFT compared to WT. Additionally, the fatty acid profile also slightly changed. CONCLUSION The transport stress induced significant energy metabolism changes of shrimp flesh and therefore effected the flesh quality. The intensifications of freshness (K-value) of shrimp flesh were detected as a result of ATP degradation, which were more pronounced after WFT. However, the drip loss of shrimp flesh was more significantly increased (P < 0.05) after WFT compared to WT. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Weiliang Guan
- Department of Food Science, Guangxi University, Nanning, China
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Wenqian Nong
- Institute of Oncology, Guangxi Academy of Medical Sciences, Nanning, China
| | - Xiaobo Wei
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Renchi Chen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Zhihai Huang
- Department of Food Science, Guangxi University, Nanning, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaoming Qin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Luyun Cai
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Linchun Mao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| |
Collapse
|
4
|
Huang Z, Guan W, Lyu X, Chen R, Wu Y, Zheng G, Mao L. Impacts of long-time transportation on whiteleg shrimp (Penaeus vannamei) muscle quality and underlying biochemical mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7590-7599. [PMID: 37421411 DOI: 10.1002/jsfa.12841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 07/02/2023] [Accepted: 07/08/2023] [Indexed: 07/10/2023]
Abstract
BACKGROUND Shrimp is widely consumed around the world. Since muscle is the primary edible component of shrimp, muscle quality (particularly texture) has a direct impact on the economic value of shrimp products. However, reports on the shrimp muscle quality influenced by transportation are rather limited, and the underlying mechanism remains unknown. RESULTS During the simulated transportation, the water pH and total ammonia-nitrogen content and un-ionized ammonia contents were elevated. Furthermore, reductions in shrimp muscle water-holding capacity, hardness, and shear value with intensive myofibrillar protein degradation were detected. Simulated transportation decreased the pH and glycogen content of shrimp muscle while increasing lactic dehydrogenase activity and lactate content, resulting in an elevated level of free calcium ions and increased μ-calpain and general proteolytic activities. Water exchange could improve the water quality and reduce the mortality of shrimp during transportation, as well as decrease muscle textural softening by alleviating these stress responses. CONCLUSIONS Maintaining water quality and, in particular, reducing ammonia are critical to improving shrimp survival and muscle quality during live transportation. This study is of great significance for the better maintenance of the textural properties of shrimp meat. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhihai Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Weiliang Guan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Xiamin Lyu
- Zhejiang Citrus Research Institute, Taizhou, China
| | - Renchi Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yingyin Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Gaohai Zheng
- Bureau of Agriculture and Rural Affairs of Sanmen County, Taizhou, China
| | - Linchun Mao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| |
Collapse
|
5
|
Garcia-Perez P, Cassani L, Garcia-Oliveira P, Xiao J, Simal-Gandara J, Prieto MA, Lucini L. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics. Food Chem 2023; 409:135295. [PMID: 36603477 DOI: 10.1016/j.foodchem.2022.135295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/16/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022]
Abstract
The current consumers' demand for food naturalness is urging the search for new functional foods of natural origin with enhanced health-promoting properties. In this sense, algae constitute an underexplored biological source of nutraceuticals that can be used to fortify food products. Both marine macroalgae (or seaweeds) and microalgae exhibit a myriad of chemical constituents with associated features as a result of their primary and secondary metabolism. Thus, primary metabolites, especially polysaccharides and phycobiliproteins, present interesting properties to improve the rheological and nutritional properties of food matrices, whereas secondary metabolites, such as polyphenols and xanthophylls, may provide interesting bioactivities, including antioxidant or cytotoxic effects. Due to the interest in algae as a source of nutraceuticals by the food and related industries, novel strategies should be undertaken to add value to their derived functional components. As a result, metabolomics is considered a high throughput technology to get insight into the full metabolic profile of biological samples, and it opens a wide perspective in the study of algae metabolism, whose knowledge is still little explored. This review focuses on algae metabolism and its applications in the food industry, paying attention to the promising metabolomic approaches to be developed aiming at the functional characterization of these organisms.
Collapse
Affiliation(s)
- Pascual Garcia-Perez
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Lucia Cassani
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
6
|
Zhang X, Wu YT, Wei XY, Xie YY, Zhou T. Preparation, antioxidant and tyrosinase inhibitory activities of chitosan oligosaccharide-hydroxypyridinone conjugates. Food Chem 2023; 420:136093. [PMID: 37062084 DOI: 10.1016/j.foodchem.2023.136093] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/24/2023] [Accepted: 03/30/2023] [Indexed: 04/18/2023]
Abstract
Two novel chitosan oligosaccharide (COS)-hydroxypyridone (HPO) conjugates were prepared by reacting chitosan oligosaccharide with 2-chloromethyl-5-hydroxypyridone (HPO), which was synthesized by a series of reactions starting from kojic acid. The degree of substitution of COS-HPO2 reached 1.2, with a yield of 74.9%. The structure of the two conjugates (COS-HPO1 and COS-HPO2) was identified by NMR and FT-IR analysis. The two conjugates showed significantly higher free radical (DPPH•, ABTS+• and •OH) scavenging activity and reducing power than those of COS and HPO (p < 0.05). Both COS-HPO1 and COS-HPO2 possessed significantly stronger tyrosinase inhibitory activity than those of COS, with IC50 values of 0.67 and 0.28 mg/mL for monophenolase, 0.73 and 0.30 mg/mL for diphenolase, respectively. In addition, the conjugates were found to be non-toxic to RAW264.7 macrophages and MRC-5 human lung cells. This work proposes a facile method to enhance the oxidative and tyrosinase inhibitory properties of COS.
Collapse
Affiliation(s)
- Xu Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Yun-Tao Wu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Xiao-Yi Wei
- Department of Food Science, Faculty of Hospitality Management, Shanghai Business School, Shanghai 200235, PR China
| | - Yuan-Yuan Xie
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
| |
Collapse
|
7
|
Yu Q, Liu J, Yang J, Lou Y, Li Y, Zhang M. Postharvest Preservation Technologies for Marine-Capture Shrimp: A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03049-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
|
8
|
Kamali M, Shabanpour B, Pourashouri P, Kordjazi M. Effect of chitosan-coated Ulva intestinalis sulfated polysaccharide nanoliposome on melanosis and quality of Pacific white shrimp during ice storage. Int J Biol Macromol 2023; 230:123275. [PMID: 36646348 DOI: 10.1016/j.ijbiomac.2023.123275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/22/2022] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
This study investigates chitosan coating containing nanoliposome of Ulva intestinalis sulfated polysaccharide, its effect on melanosis, as well as the quality of Pacific white shrimp during 20 days of storage in ice. The sulfated polysaccharide was extracted from Ulva intestinalis (USP), and its impact on the shrimp's polyphenol oxidase (PPO) enzyme inhibition in different concentrations was measured. The optimum concentration of USP with the highest inhibition percentage was selected and used. USPs were loaded in nanoliposome or coated in chitosan then shrimps were immersed in these coatings. 1.5 % USP showed the highest inhibitory effect of PPO enzyme after 1 and 3 min with values of 63.03 % and 48.74 %. The melanosis of shrimps with different types of USP coating was significantly lower than the control. The lowest color change (ΔE), total viable counts (TVC) bacterial, TVN content, and weight loss were achieved in the Ch-USP treatment. The highest sensory score was found in the Ch-N-USP treatment. This coverage delayed the increase of psychrophilic bacteria (PBC) and chemical tests (TBA, FFA, and PV). Therefore, Ch-USP and Ch-N-USP treatments can be used as a natural substitute for sodium metabisulfite to increase the shelf life and shrimp quality during ice storage.
Collapse
Affiliation(s)
- Masume Kamali
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran.
| | - Bahareh Shabanpour
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Parastoo Pourashouri
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Moazameh Kordjazi
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
9
|
Zheng H, Zhao Y, Guo L. A Bioactive Substance Derived from Brown Seaweeds: Phlorotannins. Mar Drugs 2022; 20:742. [PMID: 36547889 PMCID: PMC9785976 DOI: 10.3390/md20120742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Phlorotannins are a type of natural active substance extracted from brown algae, which belong to a type of important plant polyphenol. Phloroglucinol is the basic unit in its structure. Phlorotannins have a wide range of biological activities, such as antioxidant, antibacterial, antiviral, anti-tumor, anti-hypertensive, hypoglycemic, whitening, anti-allergic and anti-inflammatory, etc. Phlorotannins are mainly used in the fields of medicine, food and cosmetics. This paper reviews the research progress of extraction, separation technology and biological activity of phlorotannins, which will help the scientific community investigate the greater biological significance of phlorotannins.
Collapse
Affiliation(s)
- Hongli Zheng
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Key Laboratory of Marine Biotechnology, School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yanan Zhao
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Key Laboratory of Marine Biotechnology, School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Lei Guo
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Key Laboratory of Marine Biotechnology, School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| |
Collapse
|
10
|
Ding X, Cai S, Chen X, Wang L, Hong C, Liu G. Fabrication and Electrochemical Study of [(2,2′-bipy/P2Mo18)10] Multilayer Composite Film Modified Electrode for Electrocatalytic Detection of Tyrosinase in Penaeus vannamei. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02391-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
11
|
Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films. Int J Biol Macromol 2022; 203:40-48. [PMID: 35077750 DOI: 10.1016/j.ijbiomac.2022.01.128] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/12/2022] [Accepted: 01/19/2022] [Indexed: 01/14/2023]
Abstract
Advanced carboxymethyl chitosan (CMCS) based functional films were fabricated by involving some amounts of gliadin/phlorotannin nanoparticles (GPNPs) using a solution casting method. GPNPs were synthesized by an antisolvent precipitation approach, and they presented a spherical morphology with a mean diameter of 145.30 ± 2.06 nm. The effect of GPNPs concentration on the structural, physical, antioxidant and antimicrobial properties of CMCS-GPNPs (C-G) functional films was evaluated. It was found that the added GPNPs were homogeneously distributed over the whole CMCS matrix, allowing to reduce the free volume of the nanocomposite matrix and subsequently improve the physical properties of the final film (evidenced by mechanical and water barrier properties). FT-IR spectra indicated the intermolecular interactions, such as hydrogen bonds and electrostatic interaction, within the matrix of the nanocomposite films were increased. Impressively, the anti-ultraviolet properties, antioxidant activity and antimicrobial behaviors of the as-formed C-G functional films were greatly enhanced compared to the pure CMCS film. All these results suggested that our as-prepared C-G nanocomposite films could be a promising food packaging material.
Collapse
|
12
|
Yu Q, Pan H, Qian C, Shao H, Han J, Li Y, Lou Y. Determination of the optimal electron beam irradiation dose for treating shrimp (Solenocera melantho) by means of physical and chemical properties and bacterial communities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
13
|
Khaledian S, Basiri S. The Persian lime peel extract‐loaded tragacanth gel coating for sodium metabisulfite reduction in Pacific white shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saeed Khaledian
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
| | - Sara Basiri
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
| |
Collapse
|
14
|
Kumar LRG, Paul PT, Anas KK, Tejpal CS, Chatterjee NS, Anupama TK, Mathew S, Ravishankar CN. Phlorotannins-bioactivity and extraction perspectives. JOURNAL OF APPLIED PHYCOLOGY 2022; 34:2173-2185. [PMID: 35601997 PMCID: PMC9112266 DOI: 10.1007/s10811-022-02749-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 04/05/2022] [Accepted: 04/05/2022] [Indexed: 05/09/2023]
Abstract
Phlorotannins, a seaweed based class of polyphenolic compounds, have proven to possess potential bioactivities such as antioxidant, antimicrobial, anti-allergic, anti-diabetic, anti-inflammatory, anti-cancerous, neuroprotection etc. These bioactivities have further increased demand globally and sustainable techniques such as supercritical fluid extraction, microwave assisted extraction, enzyme assisted extraction, extraction using deep eutectic solvents etc. are being explored currently for production of phlorotannin-rich extracts. In spite of such well documented bioactivities, very few phlorotannin-based nutraceuticals are available commercially which highlights the significance of generating consumer awareness about their physiological benefits. However, for industry level commercialization accurate quantification of phlorotannins with respect to the different classes is vital requiring sophisticated analytical techniques such as mass spectrometry, 1H-NMR spectroscopy etc. owing to the wide structural diversity. This review summarizes the extraction and bioactivities of phlorotannins based on the findings of in vivo and in vitro studies.
Collapse
Affiliation(s)
- Lekshmi R. G. Kumar
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - Preethy Treesa Paul
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - K. K. Anas
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - C. S. Tejpal
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - N. S. Chatterjee
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - T. K. Anupama
- ICAR-Central Institute of Fisheries Technology (CIFT), Veraval Research Centre, Veraval, India
| | - Suseela Mathew
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| | - C. N. Ravishankar
- ICAR-Central Institute of Fisheries Technology (CIFT), Cochin-29, Cochin, India
| |
Collapse
|
15
|
Meng W, Mu T, Sun H, Garcia-Vaquero M. Phlorotannins: A review of extraction methods, structural characteristics, bioactivities, bioavailability, and future trends. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102484] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
16
|
Soni A, Pandiyan P, Elumalai P. Effective Treatment of Curry (Murraya koenigii) and Moringa (Moringa oleifera) Leaves Extracts on Melanosis of Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1988792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ajeet Soni
- Department of Fish Processing Technology (Biochemistry), Kerala University of Fisheries and Ocean Studies, Kochi, India
| | - Praveenkumar Pandiyan
- 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
| |
Collapse
|
17
|
Almeida B, Barroso S, Ferreira ASD, Adão P, Mendes S, Gil MM. Seasonal Evaluation of Phlorotannin-Enriched Extracts from Brown Macroalgae Fucus spiralis. Molecules 2021; 26:4287. [PMID: 34299561 PMCID: PMC8304218 DOI: 10.3390/molecules26144287] [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: 06/11/2021] [Revised: 07/02/2021] [Accepted: 07/12/2021] [Indexed: 11/17/2022] Open
Abstract
Fucus spiralis that was collected in the four seasons was submitted to an extraction with ethanol:water (crude extracts Et80), followed by a liquid-liquid fractionation with organic solvents (fraction He from n-hexane; aqueous fractions AQ1, AQ2, AQ3 and AQ4; ethyl acetate fraction EA), with the aim of obtaining phlorotannin-enriched extracts. All the extracts (Et80, He, AQ1, AQ2, AQ3, AQ4 and EA) that were obtained for the F. spiralis of the four seasons were evaluated for their antioxidant capacity and total phenolic compounds. The summer extracts presented the highest contents in polyphenols (TPC), as well as the highest ferric reducing antioxidant power (FRAP), when compared to the samples from the other seasons. The reductive percentage of the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) compound was similar between the seasons. For all the seasons, the EA extract showed the highest polyphenol content (TPC), and the highest antioxidant capacity (highest ferric reducing power (FRAP) and lowest concentration needed to reduce 50% of the DPPH compound), which is in agreement with a phlorotannin-enriched fraction. This study revealed that the polyphenol content and antioxidant power of the F. spiralis extracts are influenced by the time of harvest, as well as by the solvents used for their extraction.
Collapse
Affiliation(s)
- Belén Almeida
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (B.A.); (P.A.)
| | - Sónia Barroso
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (B.A.); (P.A.)
| | - Ana S. D. Ferreira
- Associate Laboratory i4HB—Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal;
- UCIBIO—Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal
| | - Pedro Adão
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (B.A.); (P.A.)
| | - Susana Mendes
- MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (S.M.); (M.M.G.)
| | - Maria M. Gil
- MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (S.M.); (M.M.G.)
| |
Collapse
|
18
|
Zhang X, Lan W, Xie J. Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15614] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xi Zhang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - 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
| | - 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
| |
Collapse
|
19
|
Khaledian S, Basiri S, Shekarforoush SS. Shelf-life extension of pacific white shrimp using tragacanth gum -based coatings containing Persian lime peel (Citrus latifolia) extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110937] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
20
|
Cassani L, Gomez-Zavaglia A, Jimenez-Lopez C, Lourenço-Lopes C, Prieto MA, Simal-Gandara J. Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods. Food Res Int 2020; 137:109676. [PMID: 33233253 DOI: 10.1016/j.foodres.2020.109676] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 08/03/2020] [Accepted: 09/06/2020] [Indexed: 12/13/2022]
Abstract
Adding value to seaweed by extracting their different bioactive compounds and incorporating them into foods represent an interesting and strategic approach to diversify the functional foods offer. However, once harvested, fresh seaweed must overcome a sequence of crucial steps to confer their biological activity. Pre-processing operations and extraction processes, as well as long-term storage, play important roles in improving or decreasing the phlorotannins content. In their way to the gut (biological target), phlorotannins are exposed to the human gastrointestinal tract (GIT), where the physiological pH and digestive enzymes can significantly affect the phlorotannins' stability and thus, alter their biological activity. Besides, the subsequent incorporation into foodstuffs could be limited due to sensory issues, as tannins have been associated with astringency and bitter taste, and thus effective phlorotannins doses may negatively affect the sensory attributes of foods. These drawbacks expose the need of applying smart strategies to develop a final product providing the necessary protective mechanisms to maintain the active molecular form of phlorotannins up to the consumption time, also controlling their release upon arrival to the gut. In this context, the impact of these technological processes (from pre-processing to the passage through the GIT) on phlorotannins stability, as well as the innovative developed approaches to overcome these issues will be deeply discussed in this review. Besides, recent findings related to the phlorotannins' health benefits will be pointed out. Special attention on the potential incorporation of phlorotannins into functional foods will be also put it on.
Collapse
Affiliation(s)
- Lucia Cassani
- Research Group of Food Engineering, Faculty of Engineering, National University of Mar del Plata, RA7600 Mar del Plata, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| | - Andrea Gomez-Zavaglia
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
| |
Collapse
|
21
|
Effect of pulsed electric field and modified atmospheric packaging on melanosis and quality of refrigerated Pacific white shrimp treated with leaf extract of Chamuang (Garcinia cowa Roxb.). Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100544] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
22
|
Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102435] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|