1
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Abbasi E, Basiri S, Shekarforoush SS, Gholamhosseini A. The efficacy of tragacanth gel incorporated with cell-free supernatants of Lactobacillus sakei and Lactobacillus curvatus for preserving Pacific white shrimp. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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2
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Curcumin-loaded emulsions stabilized by the succinylated Antarctic krill proteins: Establishment of photodynamic inactivation to preserve salmon. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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3
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Wang F, Lin YN, Xu Y, Ba YB, Zhang ZH, Zhao L, Lam W, Guan FL, Zhao Y, Xu CH. Mechanisms of acidic electrolyzed water killing bacteria. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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4
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Sun J, Jiang X, Chen Y, Lin M, Tang J, Lin Q, Fang L, Li M, Hung YC, Lin H. Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control. Food Chem 2022; 369:130873. [PMID: 34479004 DOI: 10.1016/j.foodchem.2021.130873] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 08/09/2021] [Accepted: 08/14/2021] [Indexed: 12/27/2022]
Abstract
With the growing demand for safe and nutritious foods, some novel food nonthermal sterilization technologies were developed in recent years. Electrolyzed oxidizing water (EOW) has the characteristics of strong antimicrobial ability, wide sterilization range, and posing no threat to the humans and environment. Furthermore, EOW can be used as a green disinfectant to replace conventional production water used in the food industry since it can be converted to the ordinary water after sterilization. This review summarizes recent developments of the EOW technology in food industry. It also reviews the preparation principles, physical and chemical characteristics, antimicrobial mechanisms of EOW, and inactivation of toxins using EOW. In addition, this study highlights the applications of EOW in food preservation and safety control, as well as the future prospects of this novel technology. EOW is a promising nonthermal sterilization technology that has great potential for applications in the food industry.
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Affiliation(s)
- Junzheng Sun
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Xuanjing Jiang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65211-5160, United States
| | - Jinyan Tang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Qin Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Ling Fang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Meiling Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, United States
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
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5
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Herianto S, Shih MK, Lin CM, Hung YC, Hsieh CW, Wu JS, Chen MH, Chen HL, Hou CY. The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112547] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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6
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Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
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Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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7
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Speranza B, Racioppo A, Bevilacqua A, Buzzo V, Marigliano P, Mocerino E, Scognamiglio R, Corbo MR, Scognamiglio G, Sinigaglia M. Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods 2021; 10:2854. [PMID: 34829142 PMCID: PMC8622261 DOI: 10.3390/foods10112854] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/13/2021] [Accepted: 11/15/2021] [Indexed: 11/25/2022] Open
Abstract
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers' demand.
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Affiliation(s)
- Barbara Speranza
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Angela Racioppo
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Antonio Bevilacqua
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Veronica Buzzo
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Piera Marigliano
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Ester Mocerino
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Raffaella Scognamiglio
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Maria Rosaria Corbo
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Gennaro Scognamiglio
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Milena Sinigaglia
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
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8
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9
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Huang J, Chen B, Zeng QH, Liu Y, Liu H, Zhao Y, Wang JJ. Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes. Food Chem 2021; 359:129974. [PMID: 33964662 DOI: 10.1016/j.foodchem.2021.129974] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 04/15/2021] [Accepted: 04/25/2021] [Indexed: 10/21/2022]
Abstract
The effect of curcumin-mediated blue light-emitting diode (LED) photodynamic inactivation (PDI) for preserving the quality of salmon contaminated with Listeria monocytogenes was investigated by microbiological, physical, chemical and histological methods during sample storage at 4 ℃ and 25 ℃. The results showed that PDI decelerated the proliferation of L. monocytogenes on salmon during storage at 25 ℃, with the maximum inhibition reaching 4.0 log10 CFU/g (99.99%), compared to the negative control. Moreover, PDI greatly retarded the increase in pH (P < 0.05) and the production of TVB-N, retarded the accumulation of free fatty acids, and decelerated the degradation of proteins, ultimately preserving the high nutritional value of the salmon. In addition, PDI effectively prevented a change in colour and retarded the loss of water from the salmon, thereby conserving its texture and sensory properties. Therefore, PDI is a promising and valid non-thermal technology to use for fish preservation.
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Affiliation(s)
- Jiaming Huang
- Department of Food Science, Foshan University, Foshan, 528000, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Bowen Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan, 528000, China
| | - Yang Liu
- Department of Food Science, Foshan University, Foshan, 528000, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Jing Jing Wang
- Department of Food Science, Foshan University, Foshan, 528000, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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10
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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]
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11
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Zhang J, Wang J, Zhao D, Hao J. Efficacy of the two-step disinfection with slightly acidic electrolyzed water for reduction of Listeria monocytogenes contamination on food raw materials. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110699] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
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13
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Esua OJ, Cheng JH, Sun DW. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Crit Rev Food Sci Nutr 2020; 61:431-449. [PMID: 32216453 DOI: 10.1080/10408398.2020.1735297] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed.Functionalization of water is a promising approach for the microbiological safety and quality of meat and seafood products and possesses synergistic effects when combined with other decontamination approaches. However, functionalized water is often misused since the active antimicrobial component is applied at a much higher concentration, despite the availability of applicable regulations. Functionalized water also shows reduced antimicrobial efficiency and may produce disinfection by-products (DBPs) in the presence of organic matter, especially at a higher concentration of active microbial component. Utilization should be encouraged within regulated guidelines, especially as hurdle technology, while plasma functionalized water which emerges with great potentials should be exploited for future applications. It is hoped that this review should encourage the industry to adopt the functionalized water as an effective alternative technique for the food industry.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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14
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Xu D, Sun L, Li C, Wang Y, Ye R. Inhibitory effect of glucose oxidase from Bacillus sp. CAMT22370 on the quality deterioration of Pacific white shrimp during cold storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Zhao L, Zhang Z, Wang M, Sun J, Li H, Malakar PK, Liu H, Pan Y, Zhao Y. New Insights into the Changes of the Proteome and Microbiome of Shrimp ( Litopenaeus vannamei) Stored in Acidic Electrolyzed Water Ice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4966-4976. [PMID: 29708332 DOI: 10.1021/acs.jafc.8b00498] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Acidic electrolyzed water (AEW) ice is a novel technique for prolonging the shelf life of foods, but there is limited knowledge of its preservation mechanism. A proteomics approach and 16S rRNA-based Illumina sequencing were employed to investigate the changes of key proteins and bacterial communities in shrimp stored in AEW ice and tap water ice (TW ice) for 7 days. Compared with TW ice, AEW ice markedly retards the degradation of myofibrillar proteins in shrimp, including myosin, actin, and tropomyosin. Moreover, sarcoplasmatic proteins that participate in the carbohydrate catabolic process and amino acid metabolism were also influenced. Furthermore, the growth of spoilage bacteria, which includes the genera Psychrobacter, Shewanella, and Flavobacterium, was significantly inhibited by AEW ice, and the inhibition rates at day 7 were 71.6, 47.8, and 100%, respectively ( p < 0.05). Further correlation analysis showed the links between spoilage bacteria and protein changes can be broken by AEW ice treatment. Collectively, our findings indicated AEW ice can improve the quality of shrimp via previously undescribed mechanisms, which retarded the degradation of myofibrillar proteins and inhibited the growth of spoilage bacteria.
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Affiliation(s)
- Li Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Zhaohuan Zhang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Meng Wang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Jiangping Sun
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Huan Li
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Pradeep K Malakar
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Haiquan Liu
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
- Engineering Research Center of Food Thermal-Processing Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Yingjie Pan
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
| | - Yong Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
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16
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Lv Y, Cai L, Yang M, Liu X, Hui N, Li J. Purification, characterisation, and thermal denaturation of polyphenoloxidase from prawns (Penaeus vannamei). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1354019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Yanfang Lv
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
- College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Luyun Cai
- College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Mingduo Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xinxin Liu
- Department of Environment Sciences, University of Helsinki, Lathi, Finland
| | - Nan Hui
- Department of Environment Sciences, University of Helsinki, Lathi, Finland
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
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17
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Ming R, Zhu Y, Deng L, Zhang A, Wang J, Han Y, Chai B, Ren Z. Effect of electrode material and electrolysis process on the preparation of electrolyzed oxidizing water. NEW J CHEM 2018. [DOI: 10.1039/c8nj01076e] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The efficient preparation of EO water can be controlled by different electrode materials and electrolysis processes.
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Affiliation(s)
- Ruoxi Ming
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Yuchan Zhu
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Li Deng
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Ailian Zhang
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Ju Wang
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Yongqi Han
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Bo Chai
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Zhandong Ren
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
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18
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Sun J, Wang M, Liu H, Xie J, Pan Y, Xu C, Zhao Y. Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:147-153. [PMID: 28547775 DOI: 10.1002/jsfa.8449] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2016] [Revised: 05/15/2017] [Accepted: 05/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Browning frequently occurs at fruits, vegetables and aquatic products during storage, and it drastically reduces the consumer's acceptability, with considerable financial loss. The objective of this paper was to investigate the effects of acidic electrolysed water (AEW) technology on polyphenoloxidase (PPO), which is an essential enzyme for browning. RESULTS AEW ice exhibited a good ability in delaying browning in shrimp. Kinetic study revealed that AEW exhibited the mixed type inhibition of PPO with a Ki value of 1.96 mmol L-1 . Moreover, both the circular dichroism spectrum and Fourier transform infrared spectroscopy analyses revealed that the α-helix in PPO decreased whereas random coil increased which indicates that PPO conformation was destroyed. CONCLUSION Thus, this paper may provide a deeper understanding of the application of AEW technology for preventing browning in the food industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jiangping Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Meng Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China
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Thorn RMS, Pendred J, Reynolds DM. Assessing the antimicrobial potential of aerosolised electrochemically activated solutions (ECAS) for reducing the microbial bio-burden on fresh food produce held under cooled or cold storage conditions. Food Microbiol 2017; 68:41-50. [PMID: 28800824 DOI: 10.1016/j.fm.2017.06.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 06/16/2017] [Accepted: 06/26/2017] [Indexed: 11/19/2022]
Abstract
The main aim of this study was to assess the antimicrobial efficacy of electrochemically activated fog (ECAF) for reducing the microbial bio-burden on artificially inoculated fresh produce held under cooled (cucumber and vine tomatoes) or cold (rocket and broccoli) storage conditions. The ECAF treatment (1100 ± 5 mV ORP; 50 ± 5 mg L-1 free chlorine; 2.7 ± 0.1 pH) resulted in a significant log reduction in the potential pathogen E. coli recovered from rocket (2.644 Log10 CFU g-1), broccoli (4.204 Log10 CFU g-1), cucumber (3.951 Log10 CFU g-1) and tomatoes (2.535 Log10 CFU g-1) after 5 days. ECAF treatment also resulted in a significant log reduction in potential spoilage organisms, whereby a 3.533 Log10 CFU g-1, 2.174 Log10 CFU g-1 and 1.430 Log10 CFU g-1 reduction in presumptive Pseudomonads was observed for rocket, broccoli and cucumber respectively, and a 3.527 Log10 CFU g-1 reduction in presumptive Penicillium spp. was observed for tomatoes (after 5 days). No adverse visual effects on produce were recorded. The results of this study will inform industrial scale-up trials within commercial facilities (assessing shelf-life, microbial quality and organoleptic assessment) to assess the developed ECAF technology platform within a real food processing environment.
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Affiliation(s)
- R M S Thorn
- Centre for Research in Biosciences, Department of Applied Sciences, University of the West of England, Bristol, Frenchay Campus, Coldharbour Lane, BS16 1QY, UK
| | - J Pendred
- Pendred Humidification and Water Systems, Worsley Bridge Rd, London, SE26 5BN, UK
| | - D M Reynolds
- Centre for Research in Biosciences, Department of Applied Sciences, University of the West of England, Bristol, Frenchay Campus, Coldharbour Lane, BS16 1QY, UK.
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Dewi FR, Stanley R, Powell SM, Burke CM. Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1321-1332. [PMID: 28416883 PMCID: PMC5380643 DOI: 10.1007/s13197-017-2577-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2017] [Accepted: 02/28/2017] [Indexed: 12/17/2022]
Abstract
Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic bacteria such as Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria. However it can only lower, but not eliminate, bacteria on processed seafoods. More research is required to understand and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial growth, shelf life, sensory and safety outcomes for packaged seafood products.
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Affiliation(s)
- Fera R. Dewi
- School of Land and Food, University of Tasmania, Newnham Drive, Newnham, Locked Bag 1351, Launceston, TAS 7250 Australia
| | - Roger Stanley
- Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia
| | - Shane M. Powell
- Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia
| | - Christopher M. Burke
- Institute of Marine and Antarctic Studies, University of Tasmania, Old School Road, Newnham, Private Bag 1370, Launceston, TAS 7250 Australia
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Tang W, Li Y, Li W, Chen X, Zeng X. Preparation of a coated Ti anode for producing acidic electrolyzed oxidizing water. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Chen J, Xu B, Deng S, Huang Y. Effect of Combined Pretreatment with Slightly Acidic Electrolyzed Water and Botanic Biopreservative on Quality and Shelf Life of Bombay Duck (Harpadon nehereus
). J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12182] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Jing Chen
- School of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316000 China
| | - Bin Xu
- School of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316000 China
| | - Shanggui Deng
- School of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316000 China
| | - Yuting Huang
- School of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316000 China
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24
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Choi EJ, Chung YB, Han AR, Chun HH. Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage. ACTA ACUST UNITED AC 2015. [DOI: 10.3746/jkfn.2015.44.11.1715] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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25
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Arancibia M, López-Caballero M, Gómez-Guillén M, Montero P. Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.004] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Wang M, Wang JJ, Sun XH, Pan YJ, Zhao Y. Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp. Food Chem 2015; 176:333-41. [DOI: 10.1016/j.foodchem.2014.12.089] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 12/15/2014] [Accepted: 12/19/2014] [Indexed: 12/18/2022]
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27
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Zhang B, Ma LK, Deng SG, Xie C, Qiu XH. Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.016] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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Changes in physicochemical properties and bactericidal efficiency of acidic electrolyzed water ice and available chlorine decay kinetics during storage. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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