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Wen J, Xiang Q, Guo J, Zhang J, Yang N, Huang Y, Chen Y, Hu T, Rao C. Pharmacological activities of Zanthoxylum L. plants and its exploitation and utilization. Heliyon 2024; 10:e33207. [PMID: 39022083 PMCID: PMC11252797 DOI: 10.1016/j.heliyon.2024.e33207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/10/2024] [Accepted: 06/17/2024] [Indexed: 07/20/2024] Open
Abstract
The study aims to provide an up-to-date review at the advancements of the investigations on the ethnopharmacology, phytochemistry, pharmacological effect and exploitation and utilizations of Zanthoxylum L. Besides, the possible tendency and perspective for future research of this plant are discussed, as well. This article uses "Zanthoxylum L." "Zanthorylum bungeanum" as the keywords and collects relevant information on Zanthoxylum L. plants through electronic searches (Elsevier, PubMed, ACS, Web of Science, Science Direct, CNKI, Google Scholar), relevant books, and classic literature about Chinese herb. The plants of this genus are rich in volatile oils, alkaloids, amides, lignans, coumarins and organic acids, and has a wide range of pharmacological activities, including but not limited to anti-inflammatory, analgesic, anti-tumor, hypoglycemic, hypolipidemic, antioxidant and anti-infectious. This article reviewed both Chinese and international research progress on the active ingredients and pharmacological activities of Zanthoxylum L. as well as the applications of this genus in the fields of food, medicinal and daily chemicals, and clarified the material basis of its pharmacological activities. Based on traditional usage, phytochemicals, and pharmacological properties, of Zanthoxylum L. species, which indicate that they possess diverse bioactive metabolites with interesting bioactivities. Zanthoxylum L. is a potential medicinal and edible plant with diverse pharmacological effects. Due to its various advantages, it may have vast application potential in the food and medicinal industries and daily chemicals. Nonetheless, the currently available data has several gaps in understanding the herbal utilization of Zanthoxylum L. Thus, further research into their toxicity, mechanisms of actions of the isolated bioactive metabolites, as well as scientific connotations between the traditional medicinal uses and pharmacological properties is required to unravel their efficacy in therapeutic potential for safe clinical application.
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Affiliation(s)
- Jiayu Wen
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
| | - Qiwen Xiang
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
| | - Jiafu Guo
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
| | - Jian Zhang
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
| | - Nannan Yang
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
| | - Yan Huang
- Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
| | - Yan Chen
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
- Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
| | - Tingting Hu
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
| | - Chaolong Rao
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
- Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
- R&D Center for Efficiency, Safety and Application in Chinese Materia Medica with Medical and Edible Values, School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, 611137, China
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2
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Wang X, Jia W. Bio-based material-edible rosemary induced biodegradation of aflatoxin B1 via altering endogenous protective enzymes signatures in animal-derived foods. JOURNAL OF HAZARDOUS MATERIALS 2023; 458:132021. [PMID: 37437484 DOI: 10.1016/j.jhazmat.2023.132021] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/28/2023] [Accepted: 07/07/2023] [Indexed: 07/14/2023]
Abstract
Aflatoxin B1 (AFB1) is the most hazardous mycotoxin, posing risks to public health. Utilization of bio-based materials to biodegrade AFB1 is a green strategy to overcome this issue. The investigation aimed to screen for endogenous protective enzymes in bio-based material-edible rosemary based on ultra-high performance liquid chromatography coupled to hybrid quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS)-proteomics and ascertain their impacts on the biodegradation and biotransformation of AFB1, and the trade-offs of multilevel metabolism of the animal-derived foods through untargeted metabolomics. The proteomics results verified that bio-based material-edible rosemary (0.20%, w/w) significantly up-regulated glutathione S-transferase and stimulated the down-regulation of cytochrome P450 1A2 levels via activating AhR nuclear translocation in rosemary-pickled AFB1-contaminated goat meat. Metabolomics results demonstrated that edible rosemary substantially increased histidine and glutathione implicated in the antioxidant status of goat meat. More importantly, edible rosemary with high endogenous protective enzyme content could efficiently biodegrade AFB1 in goat meat. We first unveiled that rosemary could not only efficiently biodegrade AFB1 up to 90.20% (20.00-1.96 μg kg-1) but also elevate the bio-ingestion quality of goat meat. These findings suggest that the bio-based material-rosemary is an efficient and environmentally friendly approach for biodegrading AFB1 and elevating the bio-ingestion composition of goat meat.
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Affiliation(s)
- Xin Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
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3
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Zeng J, Song Y, Fan X, Luo J, Song J, Xu J, Xue C. Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37335143 DOI: 10.1080/10408398.2023.2224451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
Aquatic animals are viewed as a good source of healthy lipids. Although drying is an effective method for the preservation of aquatic animal products (AAPs), the whole process is accompanied by lipid oxidation. This article reviews the main mechanism of lipid oxidation in the drying process. It also summarizes the effects of lipid oxidation on the quality of dried aquatic animal products (DAAPs), including nutrients, color, flavor, and hazard components, especially for those harmful aldehydes and heterocyclic amines. In addition, it concluded that moderate lipid oxidation contributes to improving the quality of products. Still, excessive lipid oxidation produces hazardous substances and induces health risks. Hence, to obtain high-quality DAAPs, some effective control technologies to promote/prevent lipid oxidation are introduced and deeply discussed, including salting, high-pressure processing, irradiation, non-thermal plasma technology, defatting treatments, antioxidants, and edible coating. A systematic review of the effect of lipid oxidation on quality attributes and control technologies in DAAPs is presented, and some perspectives are made for future research.
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Affiliation(s)
- Junpeng Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xiaowei Fan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jingyi Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Junyi Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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4
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Jia W, Wang X. Zanthoxylum bungeanum as a natural pickling spice alleviates health risks in animal-derived foods via up-regulating glutathione S-transferase, down-regulating cytochrome P450 1A. Food Chem 2023; 411:135535. [PMID: 36701916 DOI: 10.1016/j.foodchem.2023.135535] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/13/2023] [Accepted: 01/19/2023] [Indexed: 01/22/2023]
Abstract
Endogenous aflatoxin B1 (AFB1) was quantified in five hundred and forty Hengshan goat meat samples (0.00 ± 23.09 μg kg-1). Zanthoxylum bungeanum (Z. bungeanum), as a natural pickling spice, can ameliorate the flavor of animal-derived food (goat meat). Yet, considering the direct administration of Z. bungeanum in AFB1-contaminated goat meat, the degradation mechanisms of AFB1 remain elusive. Here, UHPLC-Q-Orbitrap HRMS-based integrative metabolomics (LOQ: 1.74-59.54 μg kg-1) and proteomics analyses were executed to determine the effects of Z. bungeanum in the biotransformation of AFB1. Z. bungeanum (1.50 %, w/w) application mediated the metabolism of xenobiotics by cytochrome P450, significantly down-regulated cytochrome P450 1A and stimulated the up-regulation of glutathione S-transferase levels in AFB1-contaminated goat meat, leading to degradation of AFB1 (20.00-3.39 μg kg-1). Metabolomics assays indicated that Z. bungeanum up-regulated l-histidine (1.43-2.21 mg kg-1) and l-arginine, manifesting potential applications for the contribution of Z. bungeanum to the nutritional value of goat meat.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Xin Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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5
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Guo X, Xu S, Meng X, Peng Z. Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress. Foods 2023; 12:foods12081684. [PMID: 37107482 PMCID: PMC10137490 DOI: 10.3390/foods12081684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/13/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
The effects of HYP (10, 50, and 250 μM/g protein) on the physicochemical and gel properties of myofibrillar proteins (MPs) at different NaCl concentrations under oxidative stress were explored. The incorporation of HYP significantly reduced carbonyl content and decreased the loss of free amine groups in a dose-dependent manner, regardless of NaCl concentration. In addition, HYP induced a dose-dependent decrement in total sulfhydryl content regardless of NaCl concentration, which might result from the formation of thiol-quinone adducts via Michael addition. The surface hydrophobicity was significantly increased with HYP addition. Nevertheless, compared with samples treated with 50 μM/g HYP, 250 μM/g HYP caused a significant decrease in surface hydrophobicity, which might be due to the increase in the extent of MPs unfolding and the concomitant aggregation of MPs by hydrophobic interaction. Furthermore, HYP also showed a dose-dependent increment in the water-holding capacity (WHC) and gel strength of MPs gels, which might be due to more orderly crosslinks via fibrous filaments at 0.2 M NaCl and more regular and lamellar structures with smaller and more homogeneous pores at 0.6 M NaCl. In summary, HYP reduced the oxidation-mediated changes of physicochemical characteristics, preventing the oxidative damage of MPs and reinforcing the ordered crosslinks of MPs-MPs and MPs-HYP during thermal gelation, ultimately resulting in a better gel quality. These results provide a theoretical support for the practical application of HYP as a natural antioxidant in gel-type meat products.
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Affiliation(s)
- Xiuyun Guo
- School of Turism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Shuangyi Xu
- School of Turism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Xiangren Meng
- School of Turism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Zengqi Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Wang L, Zang M, Zhao X, Cheng X, Li X, Bai J. Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01888-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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7
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Li H, Zhao L, Dai Q, Mo H, Liu Z, Pu H, Zhu X, Yao L, Xu D, Hu L. Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton. Meat Sci 2023; 200:109173. [PMID: 37001444 DOI: 10.1016/j.meatsci.2023.109173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
Microbial pollution and fat oxidation are the main factors that induce the deterioration in the quality of chilled fresh mutton. This study evaluated the effects of cumin (Cuminum cyminum) essential oil (CEO), Zanthoxylum essential oil (ZEO), and blended cumin/zanthoxylum essential oil (BEO) on the antibacterial, preservation of freshness, and flavor improvement of chilled fresh mutton. The results show that BEO exerts a good inhibition effect on microbial growth, lipid oxidation, and the formation of TVB-N, as well as slowing down the rate of juice loss under chilled conditions. GC-IMS assay results showed that BEO can enrich the flavor of roasted mutton with a higher level of volatile organic substances, such as ethyl acetate D. In conclusion, BEO treatments were more efficient than single treatments in ensuring the quality of lamb to improve microbiological safety and improve the flavor of roasted lamb stored under chilled conditions. Overall research indicates that BEO is an effective natural addition that can be used to preserve the quality and safety of chilled fresh mutton during storage.
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Ali A, Wei S, Ali A, Khan I, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu S. Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review. Foods 2022; 11:foods11223669. [PMID: 36429260 PMCID: PMC9689683 DOI: 10.3390/foods11223669] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/09/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.
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Affiliation(s)
- Ahtisham Ali
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Correspondence: (S.W.); (S.L.)
| | - Adnan Ali
- Livestock & Dairy Development Department, Abbottabad 22080, Pakistan
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur 22620, Pakistan
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (S.W.); (S.L.)
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Xie H, Chen H, Yuechen L, Fan F. Effects of Different Antioxidants of Bamboo Leaves Treatments on Lipid Oxidation of Scallop ( Argopecten irradians) Adductor Muscle During Hot Air Drying. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2119910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Hongkai Xie
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hui Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Linrui Yuechen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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Su K, Sun J, Han J, Zheng T, Sun B, Liu S. Combined morphological and multi-omics analyses to reveal the developmental mechanism of Zanthoxylum bungeanum prickles. FRONTIERS IN PLANT SCIENCE 2022; 13:950084. [PMID: 36072325 PMCID: PMC9441855 DOI: 10.3389/fpls.2022.950084] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Accepted: 07/27/2022] [Indexed: 06/15/2023]
Abstract
Zanthoxylum bungeanum Maxim. as an important economic forest, its epidermis bears prickles which complicate the harvesting process and increase the labor costs. To explore the developmental mechanism of prickles, three varieties of Zanthoxylum bungeanum (PZB, SZB, GSZB) were selected for morphological and multi-omics analyses. The absorption spectra of prickles and stems were detected using Fourier-transform infrared spectroscopy (FTIR), and they were found different at 1617, 1110, 3319, and 1999 cm-1. The morphology of prickles and stems were observed using light microscopy and transmission electron microscopy (TEM). The growth direction of cells on the prickle side and stem side were perpendicular to each other, and there was a resembling abscission zone (RAZ) between them. The vacuolar deposits of prickle cells were much more than stem cells, indicating that the lignification degree of prickles was higher than stems. In addition, 9 candidate genes (ZbYABBY2, ZbYABBY1, ZbYABBY5, ZbWRKY, ZbLOG5, ZbAZG2, ZbGh16, ZbIAA33, and ZbGh16X1) were screened out and validated base on transcriptome and qRT-PCA. As well as, 30 key metabolites were found related to prickle development base on metabolome analysis. Among them, 4-hydroxy-2-oxopentanoate, trans-2-hydroxy-cinnamate, trans-cinnamate, polyhydroxy-fatty acid, 10,16-dihydroxypalmitate, cinnamic acid were related to the biosynthesis of cutin, suberine and wax. Indole-3-acetate, tryptamine, anthranilate, fromylanthranilate, N6-(delta2-isopentenyl)-adenine were related to plant hormone signal transduction. Generally, this is the first study to reveal the developmental mechanism of prickles. The results of this study lay the foundation for the breeding of non-prickle Zanthoxylum bungeanum.
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Affiliation(s)
- Kexing Su
- College of Science, Northwest Agriculture and Forestry University, Xianyang, China
| | - Jiaqian Sun
- Powerchina Northwest Engineering Corporation Limited, Xi’an, China
- Shaanxi Union Research Center of University and Enterprise for River and Lake Ecosystems Protection and Restoration, Xi’an, China
| | - Jun Han
- Forestry and Grassland Bureau of Xunhua County, Qinghai, China
| | - Tao Zheng
- College of Science, Northwest Agriculture and Forestry University, Xianyang, China
| | - Bingyin Sun
- Department of Ecological Engineering, Yangling Vocational and Technical College, Xianyang, China
| | - Shuming Liu
- College of Science, Northwest Agriculture and Forestry University, Xianyang, China
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11
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Evaluating the Impacts of Climate Factors and Flavonoids Content on Chinese Prickly Ash Peel Color Based on HPLC-MS and Structural Equation Model. Foods 2022; 11:foods11162539. [PMID: 36010539 PMCID: PMC9407495 DOI: 10.3390/foods11162539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 11/17/2022] Open
Abstract
Climate affects Chinese prickly ash peel color directly through temperature and illumination and indirectly influences it through its effect on flavonoid compounds. In this study, a comprehensive evaluation strategy based on high performance liquid chromatography-mass spectrometry (HPLC-MS) technology and a structural equation model was applied to evaluate the effects of climate factors and flavonoids on Chinese prickly ash peel color. There were obvious geographical variations of peel color and flavonoid compounds with an obvious east–west distribution trend which were divided into high-altitude type and low-altitude type. Through path analysis, the wind speed, temperature and annual sunshine duration were found to be the key environmental factors affecting the flavonoids content and peel color, and their direct effects were higher than their indirect effect. Based on HPLC-MS technology and a structural equation model, correlation models of climatic factors and flavonoids with peel color were established, and the factors that had greater weight on pericarp color were obtained. Our results provide experimental evidence that climate factors affect the peel color by affecting flavonoid biosynthesis and accumulation, reveal the geographical variation of peel color and flavonoid component contents in Chinese prickly ash peel, establish a quantization color method for rapid evaluation of peel quality, expand on the influence of climatic factors on flavonoids content and peel coloration and promote agricultural practice in areas with similar climatic conditions.
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Meng FB, Lei YT, Zhang Q, Li YC, Chen WJ, Liu DY. Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4035-4045. [PMID: 34997590 DOI: 10.1002/jsfa.11752] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 12/10/2021] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Zanthoxylum bungeanum essential oil (ZBEO) is a popular seasoning, commonly used in the food industry. It contains many easily degraded and highly volatile bioactive substances. Control of the stability of the bioactive substances in ZBEO is therefore very important in the food industry. RESULTS In this study, microencapsulation was applied to improve ZBEO stability. The key parameters for microcapsule preparation were optimized by the Box-Behnken design method, and the optimum conditions were as follows: ratio of core to wall, 1:8; ratio of hydroxypropyl-α-cyclodextrin (HPCD) to soy protein isolate (SPI), 4; total solids content, 12%; and homogenization speed, 12 000 rpm. Antioxidant experiments have indicated that tea polyphenols (TPPs) effectively inhibited hydroxy-α-sanshool degradation in ZBEO microcapsules. Application of ZBEO microcapsules in Chinese-style sausage effectively inhibited lipid oxidation in sausages and protected hydroxy-α-sanshool and typical volatiles from volatilization and degradation during sausage storage. CONCLUSION The results suggested that ZBEO microencapsulation is an effective strategy for improving the stability of its bioactive components and flavor ingredients during food processing. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Fan-Bing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, PR China
| | - Yu-Ting Lei
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
| | - Qian Zhang
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
| | - Yun-Cheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, PR China
| | - Wei-Jun Chen
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
| | - Da-Yu Liu
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
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Hu H, Fei X, He B, Chen X, Ma L, Han P, Luo Y, Liu Y, Wei A. UPLC-MS/MS Profile Combined With RNA-Seq Reveals the Amino Acid Metabolism in Zanthoxylum bungeanum Leaves Under Drought Stress. Front Nutr 2022; 9:921742. [PMID: 35873434 PMCID: PMC9301252 DOI: 10.3389/fnut.2022.921742] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Accepted: 06/16/2022] [Indexed: 11/13/2022] Open
Abstract
Zanthoxylum bungeanum leaves have a unique taste and incomparable nutritional value and hence are popular as a food item and traditional medicine in China. However, the studies on the metabolites in Z. bungeanum leaves are quite limited, especially for amino acids. Therefore, this study explored the amino acid component in Z. bungeanum leaves and also the accumulation mechanism under drought stress in two Z. bungeanum cultivars using the widely targeted metabolome combined with transcriptome analysis. A total of 56 amino acids and their derivatives were identified in Z. bungeanum leaves, including eight essential amino acids. The total amino acid content with most individual amino acids increased under progressive drought stress. More differentially accumulated amino acids (DAAs) and differentially expressed genes (DEGs) were found in FJ (Z. bungeanum cv. ‘Fengjiao’) than in HJ (Z. bungeanum cv. ‘Hanjiao’). The orthogonal projections to latent structures discriminant analysis identified nine and seven indicator DAAs in FJ and HJ leaves, respectively. The weighted gene co-expression network analysis (WGCNA) showed that the green module was significantly correlated with most indicator DAAs and revealed the important role of FBA3, DELTA-OAT, PROC, and 15 transcription factor genes in regulating the amino acid synthesis. Furthermore, the correlation analysis and redundancy analysis (RDA) identified four candidate synthesis genes (ASNS, AK, ASPS, and PK) in amino acid biosynthesis pathway. This study provided useful information for the development of Z. bungeanum leaves in food and nutrition industry and also laid the foundations for future molecular breeding.
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Affiliation(s)
- Haichao Hu
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Xitong Fei
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Beibei He
- College of Horticulture, Northwest Agriculture and Forestry University, Xianyang, China
| | - Xin Chen
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Lei Ma
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Peilin Han
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Yingli Luo
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Yonghong Liu
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Anzhi Wei
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
- *Correspondence: Anzhi Wei,
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14
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Zhao S, Yuan X, Li Z, Zhao Y, Zhou H, Kang Z, Ma H. Inhibitory effects of pepper (
Zanthoxylum bungeanum
Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Xiaorui Yuan
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhao Li
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Yanyan Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Haixu Zhou
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhuangli Kang
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Hanjun Ma
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
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15
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Xie H, Yuechen L, Fan F. Different tea polyphenol treatments on lipid oxidation of scallop (
Argopecten irradians
) adductor muscle during hot air drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongkai Xie
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University , Dalian 116034 China
| | - Linrui Yuechen
- College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing 210023 China
| | - Fengjiao Fan
- College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing 210023 China
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16
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Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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17
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Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves. Food Chem 2022; 369:130936. [PMID: 34474285 DOI: 10.1016/j.foodchem.2021.130936] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/29/2021] [Accepted: 08/20/2021] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop, and the deterrent effect of natural antioxidants extracted from bamboo leaves (AOB). Results showed that roasting process significantly increased the peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), p-Anisidine value (p-AV), and total oxidation (TOTOX) in scallop lipids. Besides, 16 different aldehydes in scallop lipids were detected using an HPLC-ESI-MS/MS method. Among them, the content of hexanal, pentanal, nonanal, trans, trans-2,4-octadienal, and 4-hydroxy-2-hexenal increased in a time- and temperature-dependent manner during the roasting process. After roasting at 210 °C for 40 min, their content increased by 1.23, 0.81, 1.44, 0.59, and 2.12 folds compared with the unroasted group, respectively. However, pretreatment with AOB effectively prevented aldehyde formation in roasted scallops by reducing the oxidation of polyunsaturated fatty acids and scavenging free radicals.
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18
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Effect of pepper ( Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:179-191. [PMID: 35068562 PMCID: PMC8758852 DOI: 10.1007/s13197-021-04998-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023]
Abstract
In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty was evaluated. Furthermore, kinetics models were employed to calculate the lipid oxidation induction period and microbial growth lag time. GC-MS analysis revealed that the major chemical components in ZBMEO included linalool, limonene, and sabinene. Results of the storage experiment indicated that ZBMEO had a good inhibition effect on lipid and protein oxidation, microbial growth, and formation of TVB-N, as well as slowed down the rate of change in color and pH during the 12 days storage time of rabbit meat. The models showed that adding ZBMEO could delay the lipid oxidation induction period, and extend the microbial growth lag time. Overall data showed that ZBMEO is a promising natural additive to maintain the quality of rabbit meat patty.
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19
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Liu H, Yang G, Zhao Q, Li H, Niu L, Wu H, Yu H. Antioxidant Effects of
Stevia rebaudiana
Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (
Cololabis saira
) During Processing. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Haimei Liu
- School of Food Engineering Ludong University Yantai 264025 P.R. China
| | - Gangqiang Yang
- School of Pharmacy Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University) Ministry of Education Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong Yantai University Yantai 264005 P.R. China
| | - Qin Zhao
- School of Food Engineering Ludong University Yantai 264025 P.R. China
| | - Haiyan Li
- School of Food Engineering Ludong University Yantai 264025 P.R. China
| | - Lihong Niu
- School of Food Engineering Ludong University Yantai 264025 P.R. China
| | - Hongyan Wu
- School of Life Science Ludong University Yantai 264025 P.R. China
| | - Hui Yu
- School of Food Engineering Ludong University Yantai 264025 P.R. China
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20
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Zhou Y, Li B, Wang L. Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering Jilin University Changchun People’s Republic of China
| | - Bin Li
- College of Food Science and Engineering Jilin University Changchun People’s Republic of China
| | - Lu Wang
- College of Food Science and Engineering Jilin University Changchun People’s Republic of China
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21
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Phetsang H, Panpipat W, Panya A, Phonsatta N, Cheong L, Chaijan M. Chemical characteristics and volatile compounds profiles in different muscle part of the farmed hybrid catfish (
Clarias macrocephalus
×
Clarias gariepinus
). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hatairad Phetsang
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat 80160 Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat 80160 Thailand
| | - Atikorn Panya
- Food Biotechnology Research Team Functional Ingredients and Food Innovation Research Group National Centre for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park Phaholyothin Rd. Khlong Nueng Pathumthani 12120 Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team Functional Ingredients and Food Innovation Research Group National Centre for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park Phaholyothin Rd. Khlong Nueng Pathumthani 12120 Thailand
| | - Ling‐Zhi Cheong
- Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat 80160 Thailand
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22
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Wang W, Ren X, Bao Y, Zhu Y, Zhang Y, Li J, Peng Z. Inhibitory effects of hyperoside and quercitrin from Zanthoxylum bungeanum Maxim. leaf on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine formation by trapping phenylacetaldehyde. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03676-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Abstract2-amino-1-methyl-6-phenylimidazole[4,5-b]pyridine (PhIP) is one of the most abundant Heterocyclic amines (HAs) in meat products. Zanthoxylum bungeanum Maxim. leaf (ZML) extract has been shown to be rich in polyphenols, which are gaining increasing interest as efficient tools for inhibiting the formation of HAs. In the present work, the effects of ZML extract, major polyphenols, chlorogenic acid, hyperoside and quercitrin on the formation of PhIP in both roast beef patties and chemical model systems were investigated. UPLC-MS showed that ZML extract and those three polyphenols effectively inhibited PhIP formation. Additionally, GC-MS analysis showed that those three polyphenols significantly reduced the content of phenylacetaldehyde in the model systems, a key intermediate involved in PhIP formation. The subsequent UPLC-MS and TOF-MS/MS analysis found that hyperoside and quercitrin reacted with phenyacetaldehyde to form those four adducts, 8-C-(E-Phenylethenyl)hyperoside, 6-C-(E-Phenylethenyl)hyperoside, 8-C-(E-Phenylethenyl)quercitrin and 6-C-(E-Phenylethenyl)quercitrin, respectively. The results revealed that hyperoside and quercitrin could trap phenylacetaldehyde to form adducts, thereby, retarding the reaction of phenylacetaldehyde and creatinine, blocking the generation of PhIP.
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23
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Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish ( Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis. Foods 2021; 10:foods10081841. [PMID: 34441618 PMCID: PMC8392030 DOI: 10.3390/foods10081841] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 08/02/2021] [Accepted: 08/07/2021] [Indexed: 12/28/2022] Open
Abstract
The goal of this study was to examine the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish (i.e., dorsal, lateral line and ventral muscles) during a 15-day period of refrigerated storage. Trichloroacetic acid-soluble peptides, free fatty acid, total volatile base-nitrogen (TVB-N), and non-heme iron levels in all muscles increased as storage time proceeded. The levels of trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) were higher than their thresholds, which was connected to a stronger earthy odor. The concentrations of geosmin and 2-MIB in all muscles increased, although there was a consistent trend of earthy odor throughout storage; this phenomenon could be attributed to the masking effect of other off-odors. During storage, the largest lipid oxidation was found in ventral muscle, as measured by peroxide value and thiobarbituric acid reactive substances. During storage, the formation of the most volatile products increased in the lateral line and ventral muscle, whereas the dorsal muscle had the lowest concentration. As storage time proceeded, the strength of spoiled, fishy, rancid, and overall off-odor intensity of all tested muscles tended to rise. Those alterations were linked to higher levels of TVB-N and trimethylamine, as well as all other volatile lipid oxidation products (e.g., hexanal, propanal, 2,4 heptadienal, 1-octen-3-ol, octanal, nonanal, trans-2-heptenal, and 1-hexanol).
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24
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Rathod NB, Ranveer RC, Benjakul S, Kim SK, Pagarkar AU, Patange S, Ozogul F. Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Compr Rev Food Sci Food Saf 2021; 20:4182-4210. [PMID: 34146459 DOI: 10.1111/1541-4337.12787] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/18/2021] [Accepted: 05/18/2021] [Indexed: 12/23/2022]
Abstract
Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery-derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Rahul Chudaman Ranveer
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Se-Kwon Kim
- Department of Marine Science & Convergence Engineering, College of Science & Technology Hanyang University Erica, Ansan-si, Gyeonggi-do, South Korea
| | - Asif Umar Pagarkar
- Marine Biological Research Station, (DBSKKV), Ratnagiri, Maharashtra, 415 612, India
| | - Surendra Patange
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey, 01330, Turkey
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25
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Feng H, Lan W, Sun X, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus). J Food Sci 2021; 86:484-494. [PMID: 33449364 DOI: 10.1111/1750-3841.15596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 12/05/2020] [Accepted: 12/17/2020] [Indexed: 01/06/2023]
Abstract
This study assessed the effects of ε-polylysine hydrochloride (ε-PLH) and rosemary extract (RE) combined with slightly acidic electrolyzed water (SAEW) on the shelf life of obscure pufferfish (Takifugu obscurus) during refrigerated storage at (4 ± 1 °C). The samples were first dipped in SAEW and then treated with sterilized water (CK) and other solutions (0.2% RE [RE], 0.3% ε-PLH [PLH], and 0.2% RE + 0.3% ε-PLH [RE+PLH], respectively). Afterwards, microbiological, physicochemical, water migration, and sensory attributes were periodically assessed. The results showed that compared with CK and RE groups, ε-PLH treatment could effectively inhibit microbial growth and delay the increase in total volatile base nitrogen (TVB-N). In addition, microbial indexes, TVB-N, thiobarbituric acid, and metmyoglobin value in the samples treated with RE+ε-PLH were lower than those with ε-PLH or RE alone during storage. Meanwhile, samples treated with RE+ε-PLH exhibited the best sensory properties and no effect on color parameters. Based on the results of microbiological analysis, the shelf life of obscure pufferfish treated with RE+ε-PLH was 14 days during refrigerated storage at (4 ± 1 °C). PRACTICAL APPLICATION: In our study, the combined application of ε-PLH, RE, and SAEW was effective to extend the shelf life of obscure pufferfish. Based on the results of total viable counts, the RE+PLH group had a shelf life of approximately 14 days. Accordingly, bio-preservatives combined with SAEW technology have a broad application potential in the storage of obscure pufferfish.
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Affiliation(s)
- Haojie Feng
- 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
| | - Xiaohong Sun
- 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
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26
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Yang Q, Mei X, Wang Z, Chen X, Zhang R, Chen Q, Kan J. Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique. Food Chem 2021; 347:129085. [PMID: 33493837 DOI: 10.1016/j.foodchem.2021.129085] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 12/14/2022]
Abstract
Zanthoxylum Bungeanum Maxim. is an important seasoning in Chinese cooking, but its bitter taste limits its use by some consumers. In this study, metabolomic analysis based on ultra-high-performance liquid chromatograph-tandem mass spectrometry (UPLC-MS) was used to screen out a vast number of potential non-volatile bitter compounds in Z. bungeanum. Results showed that there were 37 potential bitter compounds in Z. bungeanum, and possible mechanisms underlying its bitter taste were provided. Further, instrumental analyses combined with sensory evaluation were used to identify the key bitter compounds in Gou jiao, a wild variant of Z. Bungeanum with a strong bitter taste. Totally 15 key bitter compounds were identified, most of which have a low bitterness recognition threshold. This study is the first comprehensive identification of non-volatile bitter compounds in Z. bungeanum and provides a basis for future investigations into mitigating bitterness and uncovering how the interaction between different bitter compounds affects taste.
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Affiliation(s)
- Qingqing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Xiaofei Mei
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Zhirong Wang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Xuhui Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Rui Zhang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Qiaoli Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China.
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27
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Lyu B, Luo K, Gao D, Wang Y, Ma J. Modified layered double hydroxide/zanthoxylum bungeanum seed oil composites to improve the flame retardant of leather. Polym Degrad Stab 2021. [DOI: 10.1016/j.polymdegradstab.2020.109430] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Hu D, Xu Y, Yu D, Xia W, Jiang Q. The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp (
Ctenopharyngodon idellus
) fillets stored at 4°C. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14817] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dan Hu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China
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29
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Bao Y, Ren X, Zhu Y, Zhang Y, Peng Z, Zhou G. Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109626] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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30
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Sun J, Sun B, Ren F, Chen H, Zhang N, Zhang Y. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper ( Zanthoxylum bungeanum) Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6403-6411. [PMID: 32423215 DOI: 10.1021/acs.jafc.0c02026] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fried pepper (Zanthoxylum bungeanum Maxim.) oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing. Thus, the aroma profiles of Hancheng pepper oil (HCPO) and Hanyuan pepper oil (HYPO) from two regions were investigated by aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Results from AEDA showed that more aroma compounds with flavor dilution factors ≥9 were detected in HCPO than in HYPO. The odor activity values (OAVs) revealed 28 odorants with OAVs ≥1 in HCPO or HYPO. High OAVs were in particular obtained for 1,8-cineole, (E)-2-heptenal, β-myrcene, β-ocimene, limonene, and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that β-phellandrene, p-cymene, acetic acid octyl ester, octanal, citronellol, and sabinene played key roles in aroma differences between HCPO and HYPO. In addition, varying enantiomeric ratios of linalool (floral) and limonene (citrus-like and lemon-like) in HCPO and HYPO were observed by chiral GC-MS, and the odor impressions of limonene and linalool were in good agreement with the odor descriptions of S-(-)-limonene and S-(+)-linalool.
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Affiliation(s)
- Jie Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
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31
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Li DY, Zhou DY, Yin FW, Dong XP, Xie HK, Liu ZY, Li A, Li JX, Rakariyatham K, Shahidi F. Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2544-2553. [PMID: 32017121 DOI: 10.1002/jsfa.10280] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 01/16/2020] [Accepted: 01/17/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Fresh shrimp (Penaeus vannamei) deteriorates easily and the drying process is an important processing method for prolonging the shelf life of shrimp. The traditional drying method is hot-air-drying (HD), which can cause some problems such as nutrient loss, discoloration and lipid oxidation. In recent years, freeze-drying (FD) has been popular for removing moisture from food at lower temperatures, maintaining the structure of raw materials, and improving storage stability of products. In the present study, the effects of HD and FD on lipid and color of P. vannamei and the mechanisms involved were investigated. RESULTS FD caused less lipid oxidation compared to HD; consequently, FD-processed shrimps had lower levels of primary and secondary oxidation products, as well as acid value, and higher contents of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, eicosapentaenoic acid and docosahexaenoic acid compared to HD-processed samples. Lipase and lipoxygenase played a role in the oxidation and hydrolysis of lipids during drying process. FD-processed shrimps had lower yellowness value and chromatic aberrations but a higher whiteness value compared to HD-processed samples. Correlation analysis showed that lipid oxidation, astaxanthin degradation and the Maillard reaction contributed to the changes of color. Principal component analysis indicated that FD caused less deterioration in quality compared to HD. CONCLUSION In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control. © 2020 Society of Chemical Industry.
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Affiliation(s)
- De-Yang Li
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Fa-Wen Yin
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Hong-Kai Xie
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China
| | - Zhong-Yuan Liu
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Ao Li
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Jia-Xuan Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Kanyasiri Rakariyatham
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St John's, NL, Canada
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32
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Li J, Liu Q, Wang J, Liu Q, Peng Z. Effect of red pepper ( Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp. Food Sci Nutr 2020; 8:1355-1364. [PMID: 32180945 PMCID: PMC7063358 DOI: 10.1002/fsn3.1380] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 10/24/2019] [Accepted: 10/29/2019] [Indexed: 11/13/2022] Open
Abstract
Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract was added to salted silver carp. The effect of ZML extract on volatile compounds formation of both dorsal and ventral muscle of salted fish was investigated. Lipid oxidation of salted fish with ZML extract was alleviated with lower peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) values than that of the control. Therefore, the contents of some volatile compounds formed mainly by oxidation such as benzene, methylbenzene, 1-octene-3-ol, hexanal, and methyl ketone, which attributed off-odor of salted fish, were reduced. Principal component analysis results showed that the first principal component (PC1) and the second principal component (PC2) explained 62% and 31% of total variance, respectively, and volatile compounds of the dorsal and ventral of control group differentiated from treatment group. These results showed that ZML extract can be a source of natural antioxidants and food additives for improving flavor of salted fish.
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Affiliation(s)
- Junke Li
- College of Food EngineeringLuDong UniversityYantaiChina
| | - Qiyi Liu
- College of Food EngineeringLuDong UniversityYantaiChina
| | - Jing Wang
- College of Food EngineeringLuDong UniversityYantaiChina
| | - Quanwen Liu
- College of Food EngineeringLuDong UniversityYantaiChina
| | - Zengqi Peng
- College of Food Science and TechnologyNational Center of Meat Quality and Safety ControlNanjing Agriculture UniversityNanjingChina
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33
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Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method. Food Chem 2020; 308:125650. [DOI: 10.1016/j.foodchem.2019.125650] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 09/10/2019] [Accepted: 10/04/2019] [Indexed: 01/11/2023]
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35
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Su K, Zheng T, Chen H, Zhang Q, Liu S. Climate Effects on Flavonoid Content of Zanthoxylum bungeanum Leaves in Different Development Stages. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.805] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kexing Su
- Northwest Agriculture and Forestry University, College of Science
| | - Tao Zheng
- Northwest Agriculture and Forestry University, College of Science
| | | | - Qun Zhang
- Northwest Agriculture and Forestry University, College of Science
| | - Shuming Liu
- Northwest Agriculture and Forestry University, College of Science
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36
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Yang S, Wu Y, Cai Q, Li L, Zhao Y, Wang Y, Huang H. Composition and viriation of the polar lipids in round scad (
Decapterus maruadsi
) and hairtail (
Trichiurus lepturus
) during salt‐drying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14356] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Shaoling Yang
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Huaihai Institute of Technology Lianyungang PR China
| | - Qiuxing Cai
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
- Guangxi Colleges and Universities Key Laboratory Development and High‐value Utilization of Beibu Gulf Seafood Resources College of Food Engineering Beibu Gulf University Qinzhou PR China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
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37
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Cao Q, Du H, Huang Y, Hu Y, You J, Liu R, Xiong S, Manyande A. The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02365-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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38
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Preliminary Studies of Chemical and Physical Properties of Two Varieties of Avocado Seeds Grown in Chile. J FOOD QUALITY 2019. [DOI: 10.1155/2019/3563750] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In Chile, the most cultivated avocado varieties are Hass and Negra de la Cruz. The increase in the production of fast food preparations, salads, and avocado oil has generated large amounts of seeds and husks as waste, which may constitute a possible new source of bioactive compounds, of great interest to the food and pharmaceutical industry. Therefore, the objective of this study was to determine different nutritional, biochemical, antimicrobial, and physical properties of the SH and SNC seeds grown in Chile. In SH and SNC, their nutritional composition, lipophilic components, and total phenols (PTs) were determined. The antioxidant and antibacterial activity of extracts were measured in different solvent combinations. In addition, the color change of seeds (ΔE) during the browning, the mechanical resistance to the cut, and their thermal transitions by differential calorimetry (DSC) were determined. The results indicated that SH has a higher protein content and lipophilic components. In the ethanol extract, SNC showed greater antiradical activity and is an inhibitor of Gram (+) bacteria. The SNC browning given by ΔEwas greater and adjusted well to kinetic and enzymatic models. The physical analyses of the seeds indicated that SNC presented higher cut resistance and lower transition temperature (Tg) with a lower thermal fusion of its lipids, which would be due to its higher unsaturated composition. These properties of SH and SNC can be useful for the agrifood, pharmaceutical, and chemical industries.
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39
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Wu Y, Cai Q, Li L, Wang Y, Yang X. Comparison of the Changes in Fatty Acids and Triacylglycerols between Decapterus maruadsi and Trichiurus lepturus during Salt-dried Process. J Oleo Sci 2019; 68:769-779. [PMID: 31292339 DOI: 10.5650/jos.ess19032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In order to reveal changes in fatty acids and triglycerides during the pickling process of white-fleshed and dark-fleshed fish with high-fat, to compare the changes of triacylglycerols (TAGs) and fatty acids (FAs) in round scad (Decapterus maruadsi, dark-fleshed) and hairtail (Trichiurus lepturus, white-fleshed) during salt-dried processing, ESI-MS/MS and GC-MS techniques were used to quantify. Lipid oxidation was evaluated via peroxide values (POVs), and thiobarbituric reactive substances (TBARS). A total of 31 and 27 FAs, 45 and 44 TAGs were quantified in round scad and hairtail, respectively. DHA (C22:6n3), palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1n9) were the main FAs in round scad. POO (16:0/18:1/18:1), PPO (16:0/16:0/18:1), POD (16:0/18:1/22:6), and PPaO (16:0/16:1/18:1) were dominant TAGs in both species. Salt-dried processing significantly affected (p < 0.001) 7/5 FAs and 24/29 TAGs in round scad/hairtail. MUFAs changed significantly (p < 0.05) in dark-fleshed round scad; only SFAs and PUFAs changed in white-fleshed hairtail. Both species exhibited near-identical TAG compositions with different variation trends. More significant changes were observed in FAs at the half-dried stages and in TAGs (p < 0.05) at the salted stage. This coincided with the changing stages of POV and TBARS values that also increased significantly (p < 0.05) at the salted stages but peaked at the half-dried stages of both species.
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Affiliation(s)
- Yanyan Wu
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China
| | - Qiuxing Cai
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China.,Guangxi College and Universities Key Laboratory Development and High-value Utilization of Beibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University.,College of Food Science and Engineering, Ocean University of China
| | - Laihao Li
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China
| | - Yueqi Wang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China.,College of Food Science and Engineering, Ocean University of China
| | - Xianqing Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China
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40
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Xie HK, Zhou DY, Yin FW, Rakariyatham K, Zhao MT, Liu ZY, Li DY, Zhao Q, Liu YX, Shahidi F, Zhu BW. Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process. Food Chem 2019; 281:251-260. [PMID: 30658755 DOI: 10.1016/j.foodchem.2018.12.108] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 12/21/2018] [Accepted: 12/25/2018] [Indexed: 12/13/2022]
Abstract
Lipid hydrolysis and oxidation occurred in Argopecten irradians adductor muscle during hot air drying. Using an in vivo imaging system, we found that antioxidants of bamboo leaves (AOB) could diffuse into the adductor muscle upon marinating. Both tea polyphenols (TP) and AOB efficiently retarded lipid oxidation but had a slight effect on lipid hydrolysis during drying process. The in situ antioxidant mechanisms of AOB as well as TP were revealed, including quenching of free radicals detected by electron spin resonance, chelating metal ions determined by confocal laser scanning microscopy and inhibiting lipoxygenase. Less than 8% of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in AOB and TP marinated adductor muscle were decreased compared to more than 28% decrease in control adductor muscle during the drying process. Overall, these natural antioxidants, TP and AOB, efficiently maintained high nutritive value of adductor muscle, especially, their lipid quality.
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Affiliation(s)
- Hong-Kai Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Fa-Wen Yin
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Kanyasiri Rakariyatham
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Man-Tong Zhao
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zhong-Yuan Liu
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - De-Yang Li
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Qi Zhao
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada
| | - Bei-Wei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, PR China.
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41
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Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures. Meat Sci 2019; 147:70-81. [DOI: 10.1016/j.meatsci.2018.08.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 07/10/2018] [Accepted: 08/31/2018] [Indexed: 11/23/2022]
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42
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Fan XJ, Liu SZ, Li HH, He J, Feng JT, Zhang X, Yan H. Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage. Meat Sci 2019; 147:82-90. [DOI: 10.1016/j.meatsci.2018.08.022] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 08/23/2018] [Accepted: 08/25/2018] [Indexed: 11/27/2022]
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43
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Perichet C, Philippe F, Dupouyet A, Marteaux B, Schnaebele N, Dubrulle N, Lavoine-Hanneguelle S, Giraud N. Study of Some Zanthoxylum
Species by Chemical and DNA Analysis Approaches. Chem Biodivers 2018; 15:e1800251. [DOI: 10.1002/cbdv.201800251] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 08/06/2018] [Indexed: 11/09/2022]
Affiliation(s)
| | - Florian Philippe
- DNA Gensee; 17 rue du Lac St André 73370 Le Bourget du Lac France
| | - Alice Dupouyet
- Charabot-Robertet; 10 Avenue Y.E. Baudoin 06130 Grasse France
| | | | | | - Nelly Dubrulle
- DNA Gensee; 17 rue du Lac St André 73370 Le Bourget du Lac France
| | | | - Nicole Giraud
- DNA Gensee; 17 rue du Lac St André 73370 Le Bourget du Lac France
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44
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Wu Z, Wang W, He F, Li D, Wang D. Simultaneous Enrichment and Separation of Four Flavonoids from Zanthoxylum bungeanum Leaves by Ultrasound-Assisted Extraction and Macroporous Resins with Evaluation of Antioxidant Activities. J Food Sci 2018; 83:2109-2118. [PMID: 30080245 DOI: 10.1111/1750-3841.14282] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2018] [Revised: 05/25/2018] [Accepted: 06/14/2018] [Indexed: 11/28/2022]
Abstract
Quercitrin, hyperoside, rutin, and afzelin are the dominant flavonoids compounds from Zanthoxylum bungeanum leaves, and they play major roles in the antioxidant activity. Macroporous adsorption resin (MAR) treatment, a simple, low-cost and efficient method, was combined with ultrasound-assisted extraction (UAE) to enrich and purify these four flavonoids from Z. bungeanum leaves efficiently. The optimal conditions for UAE based on Response Surface Methodology (RSM) were determined to be an ethanol concentration of 60%, leaves size of 40 mesh, temperature of 50 °C and ultrasonic power of 400 W with four flavonoids contents of 120.84 mg/g. After the extraction process, five kinds of MARs (D4020, D-101, NKA-9, AB-8, and X-5) were tested through static adsorption/desorption to enrich and purify the ultrasonic-assisted extracts, and D-101 was selected as the most suitable resin. The optimal adsorption conditions were 5 bed volumes (BV) of sample solution with an initial concentration of 7.5 mg/mL and pH 5.0. Meanwhile, the optimal desorption parameters were 5 BV each of deionized water and 30% ethanol, then 10 BV 70% ethanol, and a flow rate of 2 BV/hr. Under the optimized conditions, the contents of quercitrin, hyperoside, rutin, and afzelin increased by 276.39%, 187.46%, 221.81%, and 288.45%, respectively, and the recovery yields were 85.47%, 73.53%, 81.35%, and 65.06%. In addition, laboratory preparative-scale separation indicated that the preparative separation of four flavonoids was feasible and easy. Moreover, the antioxidant activities of the purified products were significantly increased after enrichment. In conclusion, all of the results indicated that these methods are highly efficient, low cost, environmentally friendly and easy to scale up. PRACTICAL APPLICATION This study provided an environmentally friendly, rapid, and highly productive method for the extraction and purification of four active compounds from Zanthoxylum bungeanum leaves. The results can be used for the utilization of Z. bungeanum leaves as a kind of food supplement in an industrial setting.
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Affiliation(s)
- Zhaochen Wu
- the College of Forestry, Northwest A & F Univ., Yangling, Shaanxi, 712100, China
| | - Wei Wang
- the College of Forestry, Northwest A & F Univ., Yangling, Shaanxi, 712100, China
| | - Fengyuan He
- the College of Forestry, Northwest A & F Univ., Yangling, Shaanxi, 712100, China
| | - Dengwu Li
- the College of Forestry, Northwest A & F Univ., Yangling, Shaanxi, 712100, China
| | - Dongmei Wang
- the College of Forestry, Northwest A & F Univ., Yangling, Shaanxi, 712100, China
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45
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Li J, Wang M, Liu Q, Zhang Y, Peng Z. Validation of UPLC method on the determination of formaldehyde in smoked meat products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1479714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Junke Li
- College of Food Engineering, LuDong University, Yantai, China
| | - Min Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, China
| | - Qiyi Liu
- College of Food Engineering, LuDong University, Yantai, China
| | - Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, China
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, China
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Chen X, Wei Z, Zhu L, Yuan X, Wei D, Peng W, Wu C. Efficient Approach for the Extraction and Identification of Red Pigment from Zanthoxylum bungeanum Maxim and Its Antioxidant Activity. Molecules 2018; 23:E1109. [PMID: 29738434 PMCID: PMC6100252 DOI: 10.3390/molecules23051109] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 04/25/2018] [Accepted: 04/27/2018] [Indexed: 12/18/2022] Open
Abstract
Red pigment (RP) was extracted from the peels of Zanthoxylum bungeanum Maxim (PZB) by ultrasonic-assisted extraction (UAE) in this work. Box⁻Behnken design⁻response surface methodology (BBD-RSM) was employed to research the efficiency of the RP extraction. Based on the optimization of RSM, results showed that the optimal extraction conditions were as follows: liquid⁻solid ratio of 31 mL/g, extraction time of 41 min, and extraction temperature of 27 °C, and under these conditions, the actual absorbance value was 0.615 ± 0.13%, highly agreeing with the predicted value by the model. Furthermore, ultra-performance liquid chromatography⁻mass spectrometry (UPLC-MS) was used to separate and analyze RP. The compounds of RP were mainly flavonoids, and there were five compounds detected for the first time in PZB. In addition, RP showed significant antioxidant activities in vitro, which could be developed for anti-aging candidate drugs and functional foods. In conclusion, ultrasound-assisted extraction with BBD-RSM and chromatographic separation technology with UPLC-MS are efficient strategies for the isolation and identification of RP from PZB.
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Affiliation(s)
- Xi Chen
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Zhiqiang Wei
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Lei Zhu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Xing Yuan
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Daneng Wei
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Wei Peng
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Chunjie Wu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
- Key Research Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine of China, Chengdu 611137, China.
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Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum Bungeanum Maxim.) Based on Sensory Characteristics and Chemometric Techniques. Molecules 2018; 23:molecules23051001. [PMID: 29695128 PMCID: PMC6099695 DOI: 10.3390/molecules23051001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 04/19/2018] [Accepted: 04/21/2018] [Indexed: 11/29/2022] Open
Abstract
In this paper, principal component analysis (PCA), linear discriminant analysis (LDAp, artificial neural networks (ANN), and support vector machine (SVM) were applied to discriminate the geographical origin of Chinese red peppers (Zanthoxylum bungeanum Maxim.). The models based on color, smell and taste may discriminate quickly and effectively the geographical origin of Chinese red peppers from different regions, but the successful identification rates may vary with different kinds of parameters and chemometric methods. Among them, all models based on taste indexes showed an excellent ability to discriminate the geographical origin of Chinese red peppers with correct classifications of 100% for the training set and the 100% for test set. The present study provided a simple, efficient, inexpensive, practical and fast method to discriminate the geographical origin of Chinese red peppers from different regions, which was of great importance for both consumers and producers.
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48
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Fei X, Shi Q, Yang T, Fei Z, Wei A. Expression Stabilities of Ten Candidate Reference Genes for RT-qPCR in Zanthoxylum bungeanum Maxim. Molecules 2018; 23:molecules23040802. [PMID: 29601541 PMCID: PMC6017173 DOI: 10.3390/molecules23040802] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 03/29/2018] [Accepted: 03/30/2018] [Indexed: 01/26/2023] Open
Abstract
Real-time reverse transcription quantitative PCR has become a common method for studying gene expression, however, the optimal selection of stable reference genes is a prerequisite for obtaining accurate quantification of transcript abundance. Suitable reference genes for RT-qPCR have not yet been identified for Chinese prickly ash (Zanthoxylum bungeanum Maxim.). Chinese prickly ash is the source of an important food seasoning in China. In recent years, Chinese prickly ash has also been developed as a medicinal plant. The expression stabilities of ten genes (18S, 28S, EF, UBA, UBQ, TIF, NTB, TUA, RPS, and TIF5A) were evaluated in roots, stems, leaves, flowers and fruits at five developmental stages and also under stress from cold, drought, and salt. To do this we used three different statistical algorithms: geNorm, NormFinder and BestKeeper. Among the genes investigated, UBA and UBQ were found to be most stable for the different cultivars and different tissues examined, UBQ and TIF for fruit developmental stage. Meanwhile, EF and TUA were most stable under cold treatment, EF and UBQ under drought treatment and NTB and RPS under salt treatment. UBA and UBQ for all samples evaluated were most stably expressed, but 18S, TUA and RPS were found to be generally unreliable as reference genes. Our results provide a basis for the future selection of reference genes for biological research with Chinese prickly ash, under a variety of conditions.
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Affiliation(s)
- Xitong Fei
- College of Forestry, Northwest A&F University, Yangling 712100, China.
| | - Qianqian Shi
- College of Forestry, Northwest A&F University, Yangling 712100, China.
| | - Tuxi Yang
- College of Forestry, Northwest A&F University, Yangling 712100, China.
| | - Zhaoxue Fei
- College of Forestry, Northwest A&F University, Yangling 712100, China.
| | - Anzhi Wei
- College of Forestry, Northwest A&F University, Yangling 712100, China.
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49
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Nazeri FS, Soltanizadeh N, Goli SAH, Mazaheri S. Chemical stability of rainbow trout in icing medium containing pistachio ( Pistachia vera) green hull extract during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:449-456. [PMID: 29391608 PMCID: PMC5785369 DOI: 10.1007/s13197-017-2797-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2017] [Accepted: 08/10/2017] [Indexed: 10/18/2022]
Abstract
In this study, the effect of icing medium containing different concentration of pistachio (Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free fatty acids, peroxide and thiobarbituric acid index (TBA-i) were periodically evaluated. In all experiments, a significant difference was evident between control and fish muscles stored in ice containing PHE. Fish icing with 0.3% PHE could considerably retard the oxidative and hydrolytic rancidity. In addition, it had significant effect on prevention of pH increase and production of volatile basic nitrogen during 12 days storage. PHE could diminish histamine accumulation in fish muscle and improve safety of rainbow trout. Consequently, PHE could have potential of application in icing medium for preservation of fish quality especially fatty ones.
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Affiliation(s)
- Fatemeh Sadat Nazeri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Sheida Mazaheri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
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50
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Zhang M, Wang J, Zhu L, Li T, Jiang W, Zhou J, Peng W, Wu C. Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology. Int J Mol Sci 2017; 18:E2172. [PMID: 29057808 PMCID: PMC5666853 DOI: 10.3390/ijms18102172] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 10/10/2017] [Accepted: 10/12/2017] [Indexed: 11/16/2022] Open
Abstract
Zanthoxylum bungeanum Maxim. (Rutaceae) is a popular food additive and traditional Chinese herbal medicine commonly named HuaJiao in China. This plant is widely distributed in Asian countries. The aim of this paper is to provide a systematic review on the traditional usages, botany, phytochemistry, pharmacology, pharmacokinetics, and toxicology of this plant. Furthermore, the possible development and perspectives for future research on this plant are also discussed. To date, over 140 compounds have been isolated and identified from Z. bungeanum, including alkaloids, terpenoids, flavonoids, and free fatty acids. The extracts and compounds have been shown to possess wide-ranging biological activity, such as anti-inflammatory and analgesic effects, antioxidant and anti-tumor effects, antibacterial and antifungal effects, as well as regulatory effects on the gastrointestinal system and nervous system, and other effects. As a traditional herbal medicine, Z. bungeanum has been widely used to treat many diseases, especially digestive disorders, toothache, stomach ache, and diarrhea. Many traditional usages of this plant have been validated by present investigations. However, further research elucidating the structure-function relationship among chemical compounds, understanding the mechanism of unique sensation, as well as exploring new clinical effects and establishing criteria for quality control for Z. bungeanum should be further studied.
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Affiliation(s)
- Mengmeng Zhang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Jiaolong Wang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Lei Zhu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Tao Li
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Weidong Jiang
- Sichuan Institute for Food and Drug Control, Chengdu 611731, China.
| | - Juan Zhou
- Sichuan Institute for Food and Drug Control, Chengdu 611731, China.
| | - Wei Peng
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Chunjie Wu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
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