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Ren Z, Cui Y, Wang Y, Shi L, Yang S, Hao G, Qiu X, Wu Y, Zhao Y, Weng W. Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela). Food Res Int 2022; 157:111248. [DOI: 10.1016/j.foodres.2022.111248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 01/20/2023]
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Rodrigues R, Patil S, Dhakane‐Lad J, Nadanathangam V, Mahapatra A. Effect of green tea extract, ginger essential oil and nanofibrillated cellulose reinforcements in starch films on the keeping quality of strawberries. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16109] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Renette Rodrigues
- Department of Food Science & Technology, D. Y. Patil School of Biotechnology and Bioinformatics Navi Mumbai India
| | - Sharmila Patil
- Quality Evaluation and Improvement Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
| | - Jyoti Dhakane‐Lad
- Technology Transfer Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
| | - Vigneshwaran Nadanathangam
- Chemical and Biochemical Processing Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
| | - Archana Mahapatra
- Technology Transfer Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
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The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex. Food Chem 2021; 360:130005. [PMID: 33984565 DOI: 10.1016/j.foodchem.2021.130005] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 03/20/2021] [Accepted: 04/30/2021] [Indexed: 02/08/2023]
Abstract
The effects of mulberry polyphenols and malondialdehyde (MDA) on the emulsifying and gel properties of myofibrillar protein (MP) were studied. Emulsibility and gel properties of MP were compared in range of mulberry polyphenol/MDA concentrations by particle size, Zeta potential, antioxidant capacity, gel strength, water-holding capacity (WHC), rheological properties and microstructure. Mulberry polyphenols enhanced the inoxidizability of MP emulsion but decreased its emulsifying property. MDA at intermediate concentrations (5-20 mM) improved the elasticity, strength, and WHC of polyphenols-modified MP emulsion gel, while at high concentration (40 mM) it destroyed the emulsion gel, resulting in "oil leakage". Polyphenol is not conducive to the gelation but weaken the oxidative damage of MDA to protein. The gel structure of MP emulsion collapsed after high dose of polyphenols or MDA treated. Thus, to maintain uniform textural and antioxidant activity of meat product, both polyphenols addition and oxidation intensity should be controlled simultaneously.
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Ceballos RL, Ochoa-Yepes O, Goyanes S, Bernal C, Famá L. Effect of yerba mate extract on the performance of starch films obtained by extrusion and compression molding as active and smart packaging. Carbohydr Polym 2020; 244:116495. [PMID: 32536399 DOI: 10.1016/j.carbpol.2020.116495] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 12/25/2022]
Abstract
Native or hydrolyzed starch and yerba mate extract (10 wt.% or 20 wt.%) films prepared by extrusion and compression molding were investigated. Native starch material (TPNS) exhibited lower water vapor permeability and higher Young's Modulus (E) compared to hydrolyzed starch matrix (TPHS) but decreases in strain at break (εb) and toughness (T). The incorporation of 10 wt.% of extract in TPNS led to greater E and εb and it resulted the most hydrophobic material. Conversely, TPHS with 20 wt.% of additive resulted the film with the highest εb and T, indicating a plasticizing effect of the extract in this concentration and system. All materials disintegrated after 10 weeks of burial, contributing to waste reduction. Biofilms containing yerba mate extract showed antioxidant activity and color changes in different pH, indicating their promising role as active and smart packaging for food, in accordance with the new trends for biodegradable and functional packaging.
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Affiliation(s)
- Rocío L Ceballos
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina.
| | - Oswaldo Ochoa-Yepes
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina.
| | - Silvia Goyanes
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina.
| | - Celina Bernal
- Instituto de Tecnología en Polímeros y Nanotecnología ITPN, UBA-CONICET, Facultad de Ingeniería, Universidad de Buenos Aires, Av. Las Heras 2214 (1127), Buenos Aires, Argentina.
| | - Lucía Famá
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina.
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Li X, Liu C, Wang J, Zhou K, Yi S, Zhu W, Xu Y, Lin H, Li J. Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea). J Food Biochem 2019; 44:e13084. [PMID: 31642545 DOI: 10.1111/jfbc.13084] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/27/2019] [Accepted: 10/01/2019] [Indexed: 12/01/2022]
Abstract
The oxidative modification effect of hydroxyl radicals generated by an H2 O2 oxidative solution on the biochemical and functional characteristics of myofibrillar protein (MP) from large yellow croaker (Pseudosciaena crocea) was investigated. The results showed that MP of large yellow croakers was vulnerable to hydroxyl radicals. Incubation of MP with increased concentration of H2 O2 led to the gradual formation of carbonyl derivatives, disulphide bonds and dityrosine, and loss of available lysine, sulphydryl, and free ammonia. Surface hydrophobicity increased, while tryptophan residues decreased, indicating a conformational transition of MP. SDS-PAGE demonstrated that both disulphide and nondisulphide bonds were involved in MP aggregation. The MP functionalities were also affected by hydroxyl radicals, including reduced solubility, gelling, and emulsifying properties. Mild oxidation (0.1 mM H2 O2 ) slightly improved MP gel strength and water-holding capacity, while excessive oxidation caused a reduction in gel properties. The results suggested that the MP oxidation should be controlled. PRACTICAL APPLICATIONS: Protein oxidation mediated by hydroxyl radicals is one of the most crucial reasons affecting the quality of large yellow croaker during processing and storage. Additionally, it is well known that the quality of protein in fish systems directly determines the quality stability and nutritional value of the fish products. Hence, the study explored how the hydroxyl radicals influenced the physicochemical and functional properties of fish MP. The changes in amino acid residues (carbonyl, available lysine, sulphydryl, free ammonia, tryptophan residues, etc.) of MP and its gelling and emulsifying properties after oxidation not only benefit the awareness of quality deterioration and quality control of large yellow croaker, but also provide a basis for the understanding of protein oxidation on the nutritional value of aquatic products and human health.
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Affiliation(s)
- Xuepeng Li
- College of Food Science and Engineering, The Ocean University of China, Qingdao, China.,National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Cikun Liu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jinxiang Wang
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Kai Zhou
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shumin Yi
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Wenhui Zhu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yongxia Xu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Hong Lin
- College of Food Science and Engineering, The Ocean University of China, Qingdao, China
| | - Jianrong Li
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
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Wardana AA, Widyaningsih TD. Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator. ACTA ACUST UNITED AC 2018. [DOI: 10.1088/1755-1315/109/1/012031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Nowak A, Piotrowska M. Biochemical activities of Brochothrix thermosphacta. Meat Sci 2012; 90:410-3. [DOI: 10.1016/j.meatsci.2011.08.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2010] [Revised: 08/01/2011] [Accepted: 08/18/2011] [Indexed: 10/17/2022]
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