1
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Han G, Li Y. A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality. Food Chem 2024; 456:140002. [PMID: 38870812 DOI: 10.1016/j.foodchem.2024.140002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 05/19/2024] [Accepted: 06/05/2024] [Indexed: 06/15/2024]
Abstract
It is well known that aquatic products such as fish and shellfish, when stored for a long period of time under inappropriate conditions, can suffer from muscle softening. This phenomenon is mainly caused by endogenous proteases, which are activated during heating and accelerates the degradation of myofibrillar proteins, directly leading to weaker gels and poorer water retention capacity. This paper reviews the changes in fish proteins during storage after death and the factors affecting protein hydrolysis. A brief overview of the extraction of protease inhibitors, polysaccharides and proteins is given, as well as their mechanism of inhibition of protein hydrolysis in surimi and the current status of their application to improve the properties of surimi.
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Affiliation(s)
- Guilian Han
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University; Beijing 100048, China
| | - You Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University; Beijing 100048, China.
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2
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Fan Y, Dong R, Luo Y, Tan Y, Hong H, Ji Z, Shi C. Deep learning models with optimized fluorescence spectroscopy to advance freshness of rainbow trout predicting under nonisothermal storage conditions. Food Chem 2024; 454:139774. [PMID: 38810453 DOI: 10.1016/j.foodchem.2024.139774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 05/06/2024] [Accepted: 05/19/2024] [Indexed: 05/31/2024]
Abstract
This study established long short-term memory (LSTM), convolution neural network long short-term memory (CNN_LSTM), and radial basis function neural network (RBFNN) based on optimized excitation-emission matrix (EEM) from fish eye fluid to predict freshness changes of rainbow trout under nonisothermal storage conditions. The method of residual analysis, core consistency diagnostics, and split-half analysis of parallel factor analysis was used to optimize EEM data, and two characteristic components were extracted. LSTM, CNN_LSTM, and RBFNN models based on characteristic components of EEM used to predict the freshness indices. The results demonstrated the relative errors of RBFNN models with an R2 above 0.96 and relative errors less than 10% for K-value, total viable counts, and volatile base nitrogen, which were better than those of LSTM and CNN_LSTM models. This study presents a novel approach for predicting the freshness of rainbow trout under nonisothermal storage conditions.
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Affiliation(s)
- Yanwei Fan
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang 110866, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Ruize Dong
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zengtao Ji
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
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3
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Cui F, Zheng S, Wang D, Ren L, Meng Y, Ma R, Wang S, Li X, Li T, Li J. Development of machine learning-based shelf-life prediction models for multiple marine fish species and construction of a real-time prediction platform. Food Chem 2024; 450:139230. [PMID: 38626713 DOI: 10.1016/j.foodchem.2024.139230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 03/23/2024] [Accepted: 04/01/2024] [Indexed: 04/18/2024]
Abstract
At least 10 million tons of seafood products are spoiled or damaged during transportation or storage every year worldwide. Monitoring the freshness of seafood in real time has become especially important. In this study, four machine learning algorithms were used for the first time to develop a multi-objective model that can simultaneously predict the shelf-life of five marine fish species at multiple storage temperatures using 14 features such as species, temperature, total viable count, K-value, total volatile basic‑nitrogen, sensory and E-nose-GC-Ms/Ms. as inputs. Among them, the radial basis function model performed the best, and the absolute errors of all test samples were <0.5. With the optimal model as the base layer, a real-time prediction platform was developed to meet the needs of practical applications. This study successfully realized multi-objective real-time prediction with accurate prediction results, providing scientific basis and technical support for food safety and quality.
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Affiliation(s)
- Fangchao Cui
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China
| | - Shiwei Zheng
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China; College of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Likun Ren
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China
| | - Yuqiong Meng
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Rui Ma
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Shulin Wang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China.
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning, 116029, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China.
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4
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Jiao L, Li Y, Tian M, Zhao S, Zhang X, Benjakul S, Zhang B. Novel Halogenated Curcumin-Mediated Photodynamic Inactivation for the Preservation of Small Yellow Croaker ( Larimichthys polyactis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39068643 DOI: 10.1021/acs.jafc.4c03885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/30/2024]
Abstract
A novel class of halogenated curcumin, X-Cur (X = F, Cl, or Br), was synthesized, and its photosensitivity was evaluated. The results showed that Br-Cur with the highest singlet oxygen (1O2) generation capacity exhibited a better photodynamic inactivation (PDI) effect on the small yellow croaker (Larimichthys polyactis) than curcumin. This was attributed to the heavy atom effect of Br, which resulted in Br-Cur having the smallest singlet-triplet energy difference ΔEst(S1-T3) (0.140 eV) and the largest spin-orbit coupling value (0.642262 cm-1). When L. polyactis was treated with 0.025 wt % Br-Cur and exposed to blue LED irradiation (450 nm, 20 mW/cm2) for 20 min, the increase in the total volatile basic nitrogen content (28.23 ± 2.38 mg/100 g on day 6), pH, and total viable count (6.13 ± 0.06 log CFU/g on day 6) could be effectively controlled. Accordingly, Br-Cur is a promising photosensitizer for PDI preservation.
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Affiliation(s)
- Long Jiao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yuwei Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Mingyu Tian
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Shuyi Zhao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaoye Zhang
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan 316022, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
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5
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Pan C, Shi S, Yang X, Xiang H, Wang D, Zhao Y, Ouyang Q. Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon. Food Chem 2024; 457:140425. [PMID: 39043069 DOI: 10.1016/j.foodchem.2024.140425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 07/04/2024] [Accepted: 07/10/2024] [Indexed: 07/25/2024]
Abstract
The purpose of this study was to clarify effects of water changes on the quality and volatile compounds of Penaeus monodon during frozen storage. The content of immobilized water decreased significantly while the bound water and free water increased significantly. Total sulfhydryl content, and Ca2+-ATPase activity decreased significantly to 68.31 μmol/g and 0.127 U/mg, meantime, carbonyl content and MFI value increased significantly to 2.04 μmol/g prot and 55.10. Total of 50 volatile compounds were identified. Nonanal (M & D), 2-nonanone and octanal were only detected in fresh samples, while 3-hydroxy-2-butanone and 1-hydroxy-2-propanone were only found in the samples after 20 days of storage. Correlation analysis revealed that 6 of the volatile compounds were associated with the change of free water. Total of 28 and 17 volatile compounds showed significant correlations with the immobilized water and bound water, respectively. Four volatile compounds have the potential to be used as the flavor marker.
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Affiliation(s)
- Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Shuo Shi
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Di Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China.
| | - Qianqian Ouyang
- School of Ocean and Tropical Medicine, Guangdong Medical University, Zhanjiang, Guangdong 524023, China.
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6
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Feng Y, Lin J, Chen X, Chai H, Tian L, Zhang J, Sun Q, Yang Y, Li Y. Hybrid chiral nanocellulose-cyanidin composite with pH and humidity response for visual inspection and real-time tracking of shrimp quality and freshness. Food Chem 2024; 446:138885. [PMID: 38447387 DOI: 10.1016/j.foodchem.2024.138885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 01/31/2024] [Accepted: 02/25/2024] [Indexed: 03/08/2024]
Abstract
Biobased multi-stimulation materials have received considerable attention for intelligent packaging and anti-counterfeiting applications. Cellulose nanocrystals (CNCs) and cyanidins are good material candidates for monitoring food freshness as they are eco-friendly natural substances. This work incorporated cyanidin with a CNC-hosting substrate to develop a simple, environment-friendly colorimetric device to visualize food freshness. Across the pH range of 2-13, the indicator exhibited noticeable color changes ranging from red to gray and eventually to orange. The CNC-cyanidin (CC) film exhibited a dramatic color change from blue to dark red and high sensitivity at a relative humidity of 30 %-100 %. In corresponding to the total volatile elemental nitrogen (TVB-N) level of shrimp, the indicator showed distinguishable colors at different stages of shrimp. The findings imply that the samples have substantial potential for use as an intelligent indicator for tracking shrimp freshness.
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Affiliation(s)
- Yingxuan Feng
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Jian Lin
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Xinjie Chen
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Hao Chai
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Linping Tian
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Jiayi Zhang
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Qingfeng Sun
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
| | - Yushan Yang
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
| | - Yingying Li
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
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7
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Li X, Wang C, Yanagita T, Xue C, Zhang T, Wang Y. Trimethylamine N-Oxide in Aquatic Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14498-14520. [PMID: 38885200 DOI: 10.1021/acs.jafc.4c01974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
Trimethylamine N-oxide (TMAO), a characteristic nonprotein nitrogen compound, is widely present in seafood, which exhibits osmoregulatory effects for marine organisms in vivo and plays an important role in aquaculture and aquatic product preservation. However, much attention has been focused on the negative effect of TMAO since it has recently emerged as a putative promoter of chronic diseases. To get full knowledge and maximize our ability to balance the positive and negative aspects of TMAO, in this review, we comprehensively discuss the TMAO in aquatic products from the aspects of physiological functions for marine organisms, flavor, quality, the conversion of precursors, the influences on human health, and the seafood ingredients interaction consideration. Though the circulating TMAO level is inevitably enhanced after seafood consumption, dietary seafood still exhibits beneficial health effects and may provide nutraceuticals to balance the possible adverse effects of TMAO.
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Affiliation(s)
- Xiaoyue Li
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Chengcheng Wang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Teruyoshi Yanagita
- Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University, Saga 840-8502, Japan
| | - Changhu Xue
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Tiantian Zhang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yuming Wang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572024, China
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8
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Wang Y, Zhang X, Wei M, Kang H, Zhang Z, Wang X, Ma C. Green manufacturing of a hypoxanthine enzyme sensor for fish freshness based on modified nitrocellulose surface with chito-oligosaccharide. Talanta 2024; 274:126007. [PMID: 38583331 DOI: 10.1016/j.talanta.2024.126007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/09/2024]
Abstract
Hypoxanthine (Hx), produced by adenosine triphosphate (ATP) metabolism, is a valuable indicator that determines the quality and degradation status of meat products and is also an important biochemical marker to certain diseases such as gout. The rapid emergence of paper-based enzyme biosensors has already revolutionized its on-site determination. But it is still limited by the complex patterning and fabrication, unstable enzyme and uneven coloration. This work aims to develop an eco-friendly method to construct engineered paper microfluidic, which seeks to produce reaction and non-reaction zones without any patterning procedure. Chito-oligosaccharide (COS), derived from shrimp shells, was used to modify nitrocellulose membranes and immobilize xanthine oxidase (XOD) and chromogenic agent of nitro blue tetrazolium chloride (NBT). After modification, micro fluids could converge into the modification area and Hx could be detected by XOD-catalyzed conversion. Due to the positively charged cationic basic properties of COS, the enzyme storage stability and the color homogeneity could be greatly strengthened through the electrostatic attraction between COS and XOD and formazan product. The detection limit (LOD) is 2.30 μM; the linear range is 0.05-0.35 mM; the complete test time can be as short as 5 min. The COS-based biosensor shows high specificity and can be used directly for Hx in complex samples such as fish and shrimp samples, and different broths. This biosensor is eco-friendly, nontechnical, economical and therefore a compelling platform for on-site or home-based detection of food freshness.
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Affiliation(s)
- Yilin Wang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Xiaoyun Zhang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Maole Wei
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Huigang Kang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Zhenqiang Zhang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Xiudan Wang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China; College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, China.
| | - Cuiping Ma
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China.
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Jiao L, Li Y, Hu J, Zhao S, Zhang X, Benjakul S, Zhang B. Curcumin-loaded food-grade nano-silica hybrid material exhibiting improved photodynamic effect and its application for the preservation of small yellow croaker (Larimichthys polyactis). Food Res Int 2024; 188:114492. [PMID: 38823875 DOI: 10.1016/j.foodres.2024.114492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 05/03/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Two types of curcumin-loaded food-grade nano-silica (F-SiO2) hybrid materials were successfully synthesized using the rotary evaporation method (F-SiO2@Cur) and the adsorption method (Cur@F-SiO2). The microstructure and spectral analyses confirmed that the curcumin in F-SiO2@Cur was loaded within the nanopores in a non-aggregate form rather than being adsorbed onto the surface (Cur@F-SiO2). Additionally, F-SiO2@Cur exhibited remarkable water solubility (1510 ± 50.33 µg/mL) and photostability (a photodegradation ratio of only 59.22 %). Importantly, F-SiO2@Cur obtained a higher capacity for the generation of singlet oxygen (1O2) compared to control groups. Consequently, F-SiO2@Cur-mediated photodynamic inactivation (PDI) group attained the highest score in sensory evaluation and the best color protection effect in PDI experiment of small yellow croaker (Larimichthys polyactis) at 4 °C. Moreover, F-SiO2@Cur could effectively controlled total volatile basic nitrogen (TVB-N) content, pH, and total viable count (TVC), thereby prolonging the shelf life. Therefore, F-SiO2@Cur-mediated PDI is an effective fresh-keeping technology for aquatic products.
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Affiliation(s)
- Long Jiao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yuwei Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jiajie Hu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Shuyi Zhao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaoye Zhang
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China.
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10
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Fan X, Song Y, Liu Y, Song J, Zeng J, Li Z, Xu J, Xue C. Effect of cytochrome c release on the mitochondrial-dependent apoptosis and quality deterioration of black rockfish (Sebastes schlegelii) postmortem storage. Food Chem 2024; 458:140283. [PMID: 38959796 DOI: 10.1016/j.foodchem.2024.140283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 05/26/2024] [Accepted: 06/28/2024] [Indexed: 07/05/2024]
Abstract
Apoptosis was associated with decreased sensory quality attributes of fish during postmortem storage. Based on cytochrome c (cyt-c) release plays a crucial role in apoptosis, the study aims to investigate the factors regulating cyt-c release and whether cyt-c acts as an endogenous pro-oxidant to trigger lipid oxidation. Within 12 h postmortem, dramatic changes in the intramuscular environment (glycogen from 1.57 mg/g to 0.65 mg/g; ATP reduced by 92.91%; pH value reaching the lowest (pH = 7.14)) and the mitochondrial environment (accumulation of mitochondrial ROS and Ca2+ levels) are induced mitochondrial swelling and opening of the MPTP (increased 34.35% and 31.91%), leading to the release of cyt-c from the mitochondria into the cytoplasm and the activation of caspase-3. This leads to lipid oxidation and degradation of myofibrillar proteins, accelerating quality deterioration in color and texture. The results suggest that cyt-c is involved in lipid oxidation during postmortem through the apoptotic mitochondrial pathway.
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Affiliation(s)
- Xiaowei Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China
| | - Yu Song
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China.
| | - Yanjun Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China.
| | - Junyi Song
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China
| | - Junpeng Zeng
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China
| | - Zhaojie Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China.
| | - Jie Xu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China.
| | - Changhu Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China; Qingdao Marine Science and Technology Center, Qingdao, Shandong Province 266235, China.
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11
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Zhang Y, Zareef M, Rong Y, Lin H, Chen Q, Ouyang Q. Application of colorimetric sensor array coupled with chemometric methods for monitoring the freshness of snakehead fillets. Food Chem 2024; 439:138172. [PMID: 38091785 DOI: 10.1016/j.foodchem.2023.138172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 11/07/2023] [Accepted: 12/05/2023] [Indexed: 01/10/2024]
Abstract
Total volatile basic nitrogen content (TVB-N) is an important index of freshness for snakehead. This paper attempted the feasibility of determining TVB-N content level in snakehead fillets by a colorimetric sensor array (CSA) composed of twelve porphyrin materials and eight pH indicators. The nine feature variables in RGB, HSV and CIE L*a*b* color spaces were obtained by differentiating the images of the CSA before and after exposure to the headspace-gas of the samples. Competitive adaptive reweighted sampling combined with partial least squares regression (CARS-PLS) was used to build the relationship between the TVB-N content and the feature variables of CSA, and to select meaningful color-sensitive materials. The results showed that CARS-PLS had a correlation coefficient of 0.9325 in the prediction set and selected 13 informative color-sensitive materials. This study demonstrated that the CSA with CARS-PLS algorithm could be used successfully to quantify and monitor the TVB-N in snakehead fillets.
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Affiliation(s)
- Yuxin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yanna Rong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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12
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Cheng H, Mei J, Xie J. Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2959-2970. [PMID: 38050785 DOI: 10.1002/jsfa.13188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/01/2023] [Accepted: 12/05/2023] [Indexed: 12/06/2023]
Abstract
BACKGROUND Aquatic products are rich in nutrients and unique in flavor, and are popular among the public. However, aquatic products are extremely susceptible to quality degradation during storage, of which odor deterioration is the most obvious and influential aspect. Odor deterioration in aquatic products is widespread and severely affects overall flavor and quality. In this study, odor deterioration and flavor-related quality degradation of tilapia during cold storage are discussed, focusing on the changes in volatile compounds and the evolution of free fatty acids (FFAs), free amino acids (FAAs), nucleotides, and microbial diversity. RESULTS A total of 63 volatile compounds were detected by gas chromatography-mass spectrometry, including 11 hydrocarbons, 10 alcohols, 6 aldehydes, 8 ketones, 6 esters, 9 aromatics, 3 phenols, and 10 other compounds. Microbial diversity analysis revealed that Acinetobacter, Psychrobacter, Vagococcus, and Myroides were the main dominant species of tilapia at the end of cold storage and predicted that microorganisms could influence the flavor of tilapia by participating in important metabolic pathways. Meanwhile, the evolution of FFAs, FAAs, and nucleotides also had a significant impact on odor deterioration, as evidenced by the contribution of unsaturated fatty acids (such as oleic acid and linoleic acid), Lys, and off-flavor nucleotides (HxR and Hx) to the undesirable flavor. Oxidation of oleic acid and linoleic acid resulted in changes in aldehydes, with Lys, HxR, and Hx being key flavor precursors and off-flavor contributors. CONCLUSION This study contributes to a comprehensive overview of odor deterioration and the evolution of flavor-related quality in tilapia during cold storage, providing new insights into the regulation of overall flavor and quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Beijing, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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13
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Tian F, Gu X, Li Y, Cai L. Evaluating the effects of graphene nanoparticles combined radio-frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2809-2819. [PMID: 38009613 DOI: 10.1002/jsfa.13169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 11/19/2023] [Accepted: 11/23/2023] [Indexed: 11/29/2023]
Abstract
BACKGROUND The thawing process is an essential step for a frozen marine fish. The present study aimed to investigate the effects of graphene magnetic nanoparticles combined radio-frequency thawing methods on frozen hairtail (Trichiurus lepturus) dorsal muscle. Seven thawing methods were used: air thawing, 4 °C cold storage thawing, water thawing, radio-frequency thawing (RT), radio frequency thawing combined with graphene nanoparticles (G-RT), radio frequency thawing combined with graphene oxide nanoparticles (GO-RT) and radio-frequency thawing combined with graphene magnetic nanoparticles (GM-RT). The thawing loss and centrifugal loss, electric conductivity, total volatile basic nitrogen, thiobarbituric acid reactive substances and color of thawed hairtail dorsal muscle were determined. The carbonyl content, total sulfhydryl groups, Ca2+ -ATPase activity, raman spectroscopy measurements and Fourier-transform infrared spectrometry measurements were determined using myofibrillar extracted from the dorsal muscle of hairtail. The water distribution was determined using low-field NMR techniques. RESULTS The results demonstrated that the RT, G-RT, GO-RT and GM-RT could significantly shorten the thawing time. Moreover, GO-RT and GM-RT efficiently preserved the color of fish dorsal muscle and reduced the impact of thawing on fish quality by reducing lipid and protein oxidation. Meanwhile, the myofibrillar protein structure thawed by GO-RT and GM-RT were more stable and had a more stable secondary structure, which maintained strong systemic stability at the same time as slowing down protein oxidation. CONCLUSION The results showed that GO-RT and GM-RT can significantly improve the thawing efficiency at the same time as effectively maintaining and improving the color and texture of thawed fish, slowing down the oxidation of proteins and lipids, and maintaining a good quality of thawed fish meat. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fang Tian
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Xiaohan Gu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo, China
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Luyun Cai
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo, China
- College of Biological and Chemical Engineering, Zhejiang Engineering Research Center for Intelligent Marine Ranch Equipment, NingboTech University, Ningbo, China
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14
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Li Q, Zhou W, Yu X, Cui F, Tan X, Sun T, Li J. Preparation and characterization of zein/gelatin electrospun film loaded with ε-polylysine and gallic acid as tuna packaging system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1942-1952. [PMID: 37886811 DOI: 10.1002/jsfa.13080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 08/29/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Composite nanofiber films loaded with ε-polylysine (PL) and gallic acid (GA) were prepared using a zein/gelatin (ZG) electrospinning method to develop effective active packaging films for tuna preservation. The morphology, structure, thermal stability, hydrophobicity, antibacterial, and antioxidant properties of the films, and their application for tuna during a period of storage of 4 °C were investigated. RESULTS PL reduced the average diameter of ZG fibers, whereas GA increased it. The PL/GA/ZG film possessed a well distributed fiber morphology with an average diameter of 810 ± 150 nm. Fourier-transform infrared spectroscopy and X-ray diffraction results showed the physical loading of PL and GA in ZG film with the main chemical bonds and crystal structure unchanged. The addition of both PL and GA reduced hydrophobicity of the ZG film while the PL/GA/ZG film was still hydrophobic. GA enhanced its thermal stability and contributed to its antioxidant activity. PL and GA synergetically enhanced the antibacterial activity of ZG film against Shewanella putrefaciens. PL combined with GA is more suitable for modifying ZG film than GA alone. The PL/GA/ZG film effectively inhibited total viable counts, total volatile base nitrogen, fat oxidation, and texture deterioration of tuna fillets at 4 °C storage, and could extend the shelf life by 3 days. CONCLUSIONS The PL/GA/ZG nanofiber film demonstrated promising potential for application in the preservation of aquatic products as a new antibacterial and antioxidant food packaging. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiuying Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Wenxuan Zhou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Xinrui Yu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Fangchao Cui
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Xiqian Tan
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Tong Sun
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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15
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Jafarzadeh S, Yildiz Z, Yildiz P, Strachowski P, Forough M, Esmaeili Y, Naebe M, Abdollahi M. Advanced technologies in biodegradable packaging using intelligent sensing to fight food waste. Int J Biol Macromol 2024; 261:129647. [PMID: 38281527 DOI: 10.1016/j.ijbiomac.2024.129647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 01/07/2024] [Accepted: 01/18/2024] [Indexed: 01/30/2024]
Abstract
The limitation of conventional packaging in demonstrating accurate and real-time food expiration dates leads to food waste and foodborne diseases. Real-time food quality monitoring via intelligent packaging could be an effective solution to reduce food waste and foodborne illnesses. This review focuses on recent technological advances incorporated into food packaging for monitoring food spoilage, with a major focus on paper-based sensors and their combination with smartphone. This review paper offers a comprehensive exploration of advanced macromolecular technologies in biodegradable packaging, a general overview of paper-based probes and their incorporation into food packaging coupled with intelligent sensing mechanisms for monitoring food freshness. Given the escalating global concerns surrounding food waste, our manuscript serves as a pivotal resource, consolidating current research findings and highlighting the transformative potential of these innovative packaging solutions. We also highlight the current intelligent paper-based food freshness sensors and their various advantages and limitations. Examples of implementation of paper-based sensors/probes for food storage and their accuracy are presented. Finally, we examined how intelligent packaging can be an alternative to reduce food waste. Several technologies discussed here have good potential to be used in food packaging for real-time food monitoring, especially when combined with smartphone diagnosis.
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Affiliation(s)
- Shima Jafarzadeh
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds Campus, Geelong, Victoria 3217, Australia.
| | - Zeynep Yildiz
- Department of Chemistry, Middle East Technical University, 06800 Çankaya, Ankara, Turkey
| | - Pelin Yildiz
- Department of Chemistry, Middle East Technical University, 06800 Çankaya, Ankara, Turkey
| | - Przemyslaw Strachowski
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, 06800 Çankaya, Ankara, Turkey
| | - Yasaman Esmaeili
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Minoo Naebe
- Institute for Frontier Materials, Deakin University, Waurn Ponds Campus, Geelong, Victoria 3216, Australia.
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
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16
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Huang Y, Nie Y, Zhou F, Li B, Luo Q, Zhang B, Zeng Q, Huang Y. Effects of collagen-based coating with chitosan and ε-polylysine on sensory, texture, and biochemical changes of refrigerated Nemipterus virgatus fillets. Food Sci Nutr 2024; 12:2145-2152. [PMID: 38455186 PMCID: PMC10916661 DOI: 10.1002/fsn3.3916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 12/12/2023] [Accepted: 12/13/2023] [Indexed: 03/09/2024] Open
Abstract
In order to evaluate the effects of chitosan, ε-polylysine, and collagen on the preservation properties of refrigerated Nemipterus virgatus, samples were tested with different treatments for 10 days, namely chitosan, ε-polylysine and collagen (CH + ε-PL + CA), chitosan and ε-polylysine (CH + ε-PL), chitosan and collagen (CH + CA), ε-polylysine and collagen (ε-PL + CA), and the uncoated sample (CK). The results demonstrated that the bio-coating exhibited better preservation effects. The CH + ε-PL + CA, CH + ε-PL, CH + CA, ε-PL + CA treatments could significantly inhibit bacterial growth and retard the increase of total volatile base nitrogen (TVB-N), 2-thiobarbituric acid (TBA), K-value, and total viable counts (TVC) in N. virgatus fillets. The pH of all samples decreased and reached its lowest value on day 6, then increased significantly at the end of the experiment (p < .05). Water-holding capacity (WHC) of all the groups decreased continuously throughout storage, and CK reached 66.03% on day 6, which is significantly lower than CH + ε-PL + CA, CH + ε-PL, CH + CA, and ε-PL + CA (p < .05). On the contrary, the sensory scores of CH + ε-PL + CA, CH + ε-PL, CH + CA, and ε-PL + CA were significantly higher than the control, and the score of CH + ε-PL + CA (p < .05) was the best among all the groups. In terms of texture, CH + PL + CA also showed less cell shrinkage and tighter muscle fiber arrangement compared to other treatments. To sum up, the CH + PL + CA bio-coating proved to be a promising method for maintaining the storage quality of N. virgatus under refrigerated storage conditions.
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Affiliation(s)
- Yongping Huang
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Ying Nie
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Fei Zhou
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Biansheng Li
- College of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Qiulan Luo
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Bin Zhang
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Qinpei Zeng
- Guangdong Wuqiong Food Group Co., LTDChaozhouChina
| | - Yisheng Huang
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
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17
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Pan Z, Huang M, Zhu Q, Zhao X. Developing a Portable Fluorescence Imaging Device for Fish Freshness Detection. SENSORS (BASEL, SWITZERLAND) 2024; 24:1401. [PMID: 38474936 DOI: 10.3390/s24051401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 01/30/2024] [Accepted: 02/14/2024] [Indexed: 03/14/2024]
Abstract
Rapid detection of fish freshness is of vital importance to ensuring the safety of aquatic product consumption. Currently, the widely used optical detecting methods of fish freshness are faced with multiple challenges, including low detecting efficiency, high cost, large size and low integration of detecting equipment. This research aims to address these issues by developing a low-cost portable fluorescence imaging device for rapid fish freshness detection. The developed device employs ultraviolet-light-emitting diode (UV-LED) lamp beads (365 nm, 10 W) as excitation light sources, and a low-cost field programmable gate array (FPGA) board (model: ZYNQ XC7Z020) as the master control unit. The fluorescence images captured by a complementary metal oxide semiconductor (CMOS) camera are processed by the YOLOv4-Tiny model embedded in FPGA to obtain the ultimate results of fish freshness. The circuit for the YOLOv4-Tiny model is optimized to make full use of FPGA resources and to increase computing efficiency. The performance of the device is evaluated by using grass carp fillets as the research object. The average accuracy of freshness detection reaches up to 97.10%. Moreover, the detection time of below 1 s per sample and the overall power consumption of 47.1 W (including 42.4 W light source power consumption) indicate that the device has good real-time performance and low power consumption. The research provides a potential tool for fish freshness evaluation in a low-cost and rapid manner.
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Affiliation(s)
- Zheng Pan
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Min Huang
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Qibing Zhu
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Xin Zhao
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi 214122, China
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18
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Ibrahim A, Fahmy HM, Mahmoud GAE, Soliman M, Elshahawy AM. New strategies for sterilization and preservation of fresh fish skin grafts. Sci Rep 2024; 14:1253. [PMID: 38218988 PMCID: PMC10787751 DOI: 10.1038/s41598-024-51608-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Accepted: 01/07/2024] [Indexed: 01/15/2024] Open
Abstract
The introduction of fish skin as a biological dressing for treating burns and wounds holds great promise, offering an alternative to existing management strategies. However, the risk of disease transmission is a significant concern. Therefore, this study aimed to examine how established sterilization and preservation procedures affected fish skin grafts' microbiological and histological properties for long-term usage. Lyophilization of the fish skin graft followed by rehydration in normal saline for 15 min did not change the collagen content. Furthermore, gamma irradiation of the lyophilized fish skin graft at different lengths 5, 10, and 25 KGy showed a significant reduction in microbial growth (aerobic bacteria, aerobic yeasts, and fungi) at 15- and 30 days after the irradiation. However, exposure to 10 KGy was found to be the most effective intensity among the different gamma irradiation lengths since it preserved the collagen fiber content and intensity in the lyophilized fish skin grafts at 15- and 30 days after the irradiation. These findings provide efficient preservation and sterilization methods for long-term usage of the fresh Tilapia skin grafts used for biological dressings.
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Affiliation(s)
- Ahmed Ibrahim
- Veterinary Teaching Hospital, Faculty of Veterinary Medicine, Assiut University, Assiut, 71526, Egypt.
| | - Hossam M Fahmy
- Laboratory and Transfusion Medicine, Faculty of Medicine, Ain Shams University, Cairo, Egypt
| | | | - Mahmoud Soliman
- Department of Veterinary Pathology and Clinical Pathology, Faculty of Veterinary Medicine, Assiut University, Assiut, 71526, Egypt
- Department of Immunology, University of Texas Southwestern Medical Center, Dallas, TX, 75235, USA
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19
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Madhubhashini MN, Liyanage CP, Alahakoon AU, Liyanage RP. Current applications and future trends of artificial senses in fish freshness determination: A review. J Food Sci 2024; 89:33-50. [PMID: 38051021 DOI: 10.1111/1750-3841.16865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 10/16/2023] [Accepted: 11/16/2023] [Indexed: 12/07/2023]
Abstract
Fish is a highly demanding food product and the determination of fish freshness is crucial as it is a fundamental factor in fish quality. Therefore, the fishery industry has been working on developing rapid fish freshness determination methods to monitor freshness levels. Artificial senses that mimic human senses are developed as convenient emerging technologies for fish freshness determination. Computer vision, electronic nose (e-nose), and electronic tongue (e-tongue) are the emerging artificial senses for fish freshness determination. This review article is uniquely worked upon to investigate the current applications of the artificial senses in fish freshness determination while describing the steps, and fundamental principles behind each artificial sense, comparing them with their advantages and limitations, and future trends related to fish freshness determination. Among the artificial senses, computer vision determines the freshness of fish in a completely nondestructive way while the e-tongue determines the freshness of fish in a completely destructive way. There are developed e-noses for fish freshness determination in both destructive and nondestructive ways. By analyzing visual cues such as color, computer vision systems can assess fish quality without the need for physical contact and it makes computer vision suitable for large-scale industrial fish quality assessing applications. Overall, this review study reveals artificial senses as a proven replacement for traditional sensory panels in determining fish freshness precisely and conveniently. As future trends, there is a demand for developing applications for consumers to determine fish freshness based on artificial senses.
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Affiliation(s)
- M Nerandi Madhubhashini
- Department of Information and Communication Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Chamara P Liyanage
- Department of Information and Communication Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Amali U Alahakoon
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Rumesh Prasanga Liyanage
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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20
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An N, Wang H, Li J, He L, Gao Y, Li L, Wang Q, Cui Z, Qu K, Hu Q. The characteristics of trimethylamine N-oxide content in different classes of marine animals over the coastal and offshore areas of China. MARINE POLLUTION BULLETIN 2023; 197:115706. [PMID: 37951126 DOI: 10.1016/j.marpolbul.2023.115706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 11/13/2023]
Abstract
Trimethylamine N-oxide (TMAO) is widely present in marine animals. However, the characteristics of TMAO content in different classes of marine animals are insufficiently understood. In this study, the TMAO content in 79 marine animals (48 species, 7 classes) collected in the coastal and offshore areas of China during year 2019-2022 was analysed. The results showed that the TMAO content of the total samples varied from 0 to 139.19 mmol kg-1. The TMAO content in the classes Bivalvia, Gastropoda, Polychaeta and Holothuroidea varied from 0.06 ± 0.09 to 0.38 ± 0.63 mmol kg-1, but it varied from 30.20 ± 24.20 to 75.90 ± 38.59 mmol kg-1 in the classes Crustacea, Cephalopoda, and Osteichthyes. The TMAO content in the latter 3 classes was 2-3 orders of magnitude higher than that of the former 4 classes. It was inferred that the significant difference was related to the food sources or physiological metabolic mechanisms of different classes.
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Affiliation(s)
- Ning An
- College of fisheries, Tianjin Agricultural University, Tianjin 300392, China; State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China
| | - Hongsheng Wang
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China; Key Laboratory of Sustainable Development of Marine Fisheries, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China
| | - Jianwei Li
- CNOOC Energy Technology & Services Limited, Safety & Environmental Protection Branch, Tianjin 300450, China
| | - Lanlan He
- College of fisheries, Tianjin Agricultural University, Tianjin 300392, China; State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China
| | - Yufeng Gao
- College of fisheries, Tianjin Agricultural University, Tianjin 300392, China; State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China
| | - Lingxiao Li
- College of fisheries, Tianjin Agricultural University, Tianjin 300392, China; State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China
| | - Qingkui Wang
- College of fisheries, Tianjin Agricultural University, Tianjin 300392, China.
| | - Zhengguo Cui
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China; Key Laboratory of Sustainable Development of Marine Fisheries, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China; Function Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, Qingdao 266237, China
| | - Keming Qu
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China; Key Laboratory of Sustainable Development of Marine Fisheries, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China; Function Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, Qingdao 266237, China
| | - Qingjing Hu
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China; Key Laboratory of Sustainable Development of Marine Fisheries, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China; Function Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, Qingdao 266237, China.
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21
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Velumani K, Arasu A, Issac PK, Kishore Kumar MS, Guru A, Arockiaraj J. Advancements of fish-derived peptides for mucormycosis: a novel strategy to treat diabetic compilation. Mol Biol Rep 2023; 50:10485-10507. [PMID: 37917415 DOI: 10.1007/s11033-023-08882-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 10/03/2023] [Indexed: 11/04/2023]
Abstract
Mucormycosis, an extremely fatal fungal infection, is a major hurdle in the treatment of diabetes consequences. The increasing prevalence and restricted treatment choices urge the investigation of novel therapeutic techniques. Because of their effective antimicrobial characteristics and varied modes of action, fish-derived peptides have lately emerged as viable options in the fight against mucormycosis. This review examines the potential further application of fish-derived peptides in diagnosing and managing mucormycosis in relation to diabetic complications. First, we examine the pathophysiology of mucormycosis and the difficulties in treating it in diabetics. We emphasize the critical need for alternative therapeutic methods for tackling the limitations of currently available antifungal medicines. The possibility of fish-derived peptides as an innovative approach to combat mucormycosis is then investigated. These peptides, derived from several fish species, provide wide antimicrobial properties against a variety of diseases. They also have distinct modes of action, such as rupture of cell membranes, suppression of development, and modification of the host immunological response. Furthermore, we investigate the problems and prospects connected with the clinical application of fish-derived peptides. Ultimately, future advances in fish-derived peptides, offer interesting avenues for the management of mucormycosis in the context of diabetic comorbidities. More research and clinical trials are needed to properly investigate these peptide's therapeutic potential and pave the way for their adoption into future antifungal therapies.
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Affiliation(s)
- Kadhirmathiyan Velumani
- Institute of Biotechnology, Department of Medical Biotechnology and Integrative Physiology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai, Tamil Nadu, 602 105, India
| | - Abirami Arasu
- Department of Microbiology, SRM Arts and Science College, Kattankulathur, Chennai, Tamil Nadu, 603 203, India
| | - Praveen Kumar Issac
- Institute of Biotechnology, Department of Medical Biotechnology and Integrative Physiology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai, Tamil Nadu, 602 105, India.
| | - Meenakshi Sundaram Kishore Kumar
- Biomedical Research Unit and Laboratory Animal Centre (BRULAC), Department of Anatomy, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 600 077, India
| | - Ajay Guru
- Department of Cariology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, India.
| | - Jesu Arockiaraj
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu District, Tamil Nadu, 603203, India.
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22
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Wu H, Xu Z, Xiong D, Qin X, Liu G, Zhang H. Two dimensional iron metal-organic framework nanosheet with peroxidase-mimicking activity for colorimetric detection of hypoxanthine related to shrimp freshness. Talanta 2023; 265:124833. [PMID: 37348352 DOI: 10.1016/j.talanta.2023.124833] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 06/12/2023] [Accepted: 06/16/2023] [Indexed: 06/24/2023]
Abstract
Two dimensional iron metal-organic framework nanosheet (2D Fe MOF) was facilely synthesized at room temperature by simple stirring of iron salts and terephthalic acid ligand in a mixed solution containing triethylamine. Its morphology and structure were fully characterized by TEM, AFM, XPS and TEM element mapping. Then, its peroxidase-mimicking activity was studied by using H2O2 and 3, 3', 5, 5'- tetramethylbenzidine as substrate. Km and Vmax of 2D Fe MOF towards H2O2 were 0.02 mM and 2.08 × 10-8 M s-1, respectively. Through the formation of cascade reaction between xanthine oxidase and 2D Fe MOF, a visual method for hypoxanthine (Hx) detection was constructed to evaluate aquatic products freshness. After effective validation, this method presented wide linear range (5.0-500.0 μM), low limit of detection (3.29 μM), satisfied accuracy (recovery of 94.78-99.85%), and good selectivity. By using this method, Hx content in shrimp samples at different storage time were determined.
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Affiliation(s)
- Hongyuan Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Zhuolan Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Danni Xiong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Xinguang Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Gang Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Haizhi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
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23
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Das J, Mishra HN. A comprehensive review of the spoilage of shrimp and advances in various indicators/sensors for shrimp spoilage monitoring. Food Res Int 2023; 173:113270. [PMID: 37803582 DOI: 10.1016/j.foodres.2023.113270] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
Shrimp is a popular internationally traded shellfish due to its unique taste, texture, and nutritional value. Shrimp is highly perishable because it has enough free amino acids, high moisture levels, non-nitrogenous compounds used for microbial growth, and melanosis. Shrimp spoilage after death is caused by various reasons, like autolysis (endogenous proteinases actions during shrimp storage), growth of spoilage microorganisms, ATP degradation, melanin formation, and lipid peroxidation. A microbial byproduct, total volatile basic nitrogen, is one of the major reasons for the generation of foul odors from shrimp spoilage. Shrimp freshness monitoring is crucial for market sellers and exporters. Traditional methods for estimating shrimp freshness are expensive and inaccessible to the general public. Sensors are rapid, sensitive, selective, and portable food toxins' detection tools, devoid of expensive instruments, skilled people, sample pretreatment, and a long detection time. This review addresses shrimp spoilage causes. The mechanisms of different stages of shrimp spoilage after death, like rigor mortis, dissolution of rigor mortis, autolysis, and microbial spoilage mechanisms, are discussed. This review highlights the last five years' advances in shrimp freshness detection sensors and indicators like colorimetric pH indicators, fluorescence sensors, electronic noses, and biosensors, their working principles, and their sensitivities. Commercially available indicators and sensors for shrimp spoilage monitoring are also discussed. A review highlighting the applications of the different sensors and indicators for monitoring shrimp freshness is unavailable to date. Challenges and future perspectives in this field are explained at the end.
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Affiliation(s)
- Joyati Das
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India.
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
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24
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Belleggia L, Osimani A. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. Food Res Int 2023; 172:113112. [PMID: 37689879 DOI: 10.1016/j.foodres.2023.113112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/04/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Fermented fish and fermented fish-based products are part of the diet of many countries all over the world. Their popularity is not only due to the unique flavor, the distinct texture, and the good nutritional quality, but also to the easiness of the production process, that is commonly based on empirical traditional methods. Fish fermentation techniques ususally rely on the combination of some key steps, including salting, addition of spices or additives, and maintenance of anaerobic conditions, thus selecting for the multiplication of some pro-technological microorganisms. The objective of the present review was to provide an overview of the current knowledge of the microbial communities occurring in fermented fish and fish-based products. Specific information was collected from scientific publications published from 2000 to 2022 with the aim of generating a comprehensive database. The production of fermented fish and fish-based foods was mostly localized in West African countries, Northern European countries, and Southeast Asian countries. Based on the available literature, the microbial composition of fermented fish and fish-based products was delineated by using viable counting combined with identification of isolates, and culture-independent techniques. The data obtained from viable counting highlighted the occurrence of microbial groups usually associated with food fermentation, namely lactic acid bacteria, staphylococci, Bacillus spp., and yeasts. The identification of isolates combined with culture-independent methods showed that the fermentative process of fish-based products was generally guided by lactobacilli (Lactiplantibacillus plantarum, Latilactobacillus sakei, and Latilactobacillus curvatus) or Tetragenococcus spp. depending on the salt concentration. Among lactic acid bacteria populations, Lactococcus spp., Pediococcus spp., Leuconostoc spp., Weissella spp., Enterococcus spp., Streptococcus spp., and Vagococcus spp. were frequently identified. Staphylococcus spp. and Bacillus spp. confirmed a great adaptation to fermented fish-based products. Other noteworthy bacterial taxa included Micrococcus spp., Pseudomonas spp., Psychrobacter spp., Halanaerobium spp., and Halomonas spp. Among human pathogenic bacteria, the occurrence of Clostridium spp. and Vibrio spp. was documented. As for yeast populations, the predominance of Candida spp., Debaryomyces spp., and Saccharomyces spp. was evidenced. The present literature review could serve as comprehensive database for the scientific community, and as a reference for the food industry in order to formulate tailored starter or adjunctive cultures for product improvement.
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Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy.
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25
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Xu Z, Cheng Z, Tang Q, Huang K, Li H, Zou Z. Ammonia-sensitive cellulose acetate-based films incorporated with Co-BIT microcrystals for smart packaging application. Carbohydr Polym 2023; 316:121045. [PMID: 37321738 DOI: 10.1016/j.carbpol.2023.121045] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 06/17/2023]
Abstract
Nowadays, there is an increasing demand for smart packaging materials capable of effectively monitoring the food freshness. In this study, new Co-based MOF (Co-BIT) microcrystals with ammonia-sensitivity and antibacterial function were constructed and then loaded within cellulose acetate (CA) matrix to create smart active packaging materials. The influences of Co-BIT loading upon structure, physical, and functional properties of the CA films were then thoroughly explored. It was observed that microcrystalline Co-BIT was uniformly integrated inside CA matrix, which caused significant promotions in mechanical strength (from 24.12 to 39.76 MPa), water barrier (from 9.32 × 10-6 to 2.73 × 10-6 g/m·h·Pa) and ultraviolet light protection performances of CA film. Additionally, the created CA/Co-BIT films displayed striking antibacterial efficacy (>95.0 % for both Escherichia coli and Staphylococcus aureus), favorable ammonia-sensitivity function as well as color stability. Finally, the CA/Co-BIT films were successfully applied for indicating the spoilage of shrimp through discernible color changes. These findings suggest that Co-BIT loaded CA composite films have great potential for use as smart active packaging.
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Affiliation(s)
- Zongshu Xu
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Ze Cheng
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Qun Tang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China.
| | - Kangqi Huang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Heping Li
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Zhiming Zou
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China.
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26
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Ismail A, Ryu J, Yim DG, Kim G, Kim SS, Lee HJ, Jo C. Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis. Food Sci Anim Resour 2023; 43:840-858. [PMID: 37701741 PMCID: PMC10493566 DOI: 10.5851/kosfa.2023.e39] [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: 06/13/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 09/14/2023] Open
Abstract
This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4°C (R group); iced at 5±3°C (I group); kept at an ambient of 17±2°C (A group); frozen at -18°C for 24 h and thawed in a refrigerator at 4°C for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HSI integrated with the partial least squares model yielded reliable and efficient results, with high R2cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.
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Affiliation(s)
- Azfar Ismail
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
- Department of Aquaculture, Faculty of
Agriculture, Universiti Putra Malaysia, Selangor 43400,
Malaysia
| | - Jiwon Ryu
- Department of Biosystems and Biomaterials
Science and Engineering, Seoul National University, Seoul
08826, Korea
- Integrated Major in Global Smart Farm,
College of Agriculture and Life Sciences, Seoul National
University, Seoul 08826, Korea
| | - Dong-Gyun Yim
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Ghiseok Kim
- Department of Biosystems and Biomaterials
Science and Engineering, Seoul National University, Seoul
08826, Korea
- Integrated Major in Global Smart Farm,
College of Agriculture and Life Sciences, Seoul National
University, Seoul 08826, Korea
| | - Sung-Su Kim
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Hag Ju Lee
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
- Institute of Green Bio Science and
Technology, Seoul National University, Pyeongchang 25354,
Korea
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27
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Yang J, Shin J, Kim H, Sim Y, Cha E, Yang J. Analysis of metabolite differences between South Korean and Chinese yellow goosefish (Lophius litulon) using capillary electrophoresis time-of-flight mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci 2023; 1228:123863. [PMID: 37639994 DOI: 10.1016/j.jchromb.2023.123863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/02/2023] [Accepted: 08/19/2023] [Indexed: 08/31/2023]
Abstract
The yellow goosefish is a benthic fish that belongs to the family Lophiidae and order Lophiiformes and is distributed in the Yellow and East China Seas. This study aimed to distinguish between yellow goosefish from different geographical origins by analyzing their metabolites. Capillary electrophoresis time-of-flight mass spectrometry was used to analyze metabolite profiles in the muscle tissues of yellow goosefish to distinguish between Korean and Chinese yellow goosefish. In total, 271 putative metabolites were extracted using 50% acetonitrile in water. Principal component analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to distinguish different geographical origins using the metabolite profiles obtained. The R2 and Q2 values of the OPLS-DA model were 0.856 and 0.695, respectively, indicating that the model was well-fitted and had good predictability. The heat map revealed that nucleic acid and amino compounds differed between the Korean and Chinese fish, and the variable importance in the projection scores obtained from OPLS-DA showed that there were geographical differences in the primary metabolites (5'-methylthioadenosine, adenosine, uridine 5-diphosphate, guanosine 5-diphosphate, urea, homocarnosine, O-acetylcarnitine, cycloleucine, cycloleucine S-adenosylmethionine, S-adenosylhomocysteine, ethanolamine, myo-inositol 1-phosphate), which were identified as potential candidate biomarkers.
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Affiliation(s)
- Junho Yang
- Department of Food Science & Technology, Pukyong National University, Busan 48513, South Korea.
| | - Jiyoung Shin
- Department of Food Science & Technology, Pukyong National University, Busan 48513, South Korea.
| | - Hyunsuk Kim
- Department of Food Science & Technology, Pukyong National University, Busan 48513, South Korea.
| | - Yikang Sim
- Department of Food Science & Technology, Pukyong National University, Busan 48513, South Korea.
| | - Eunji Cha
- Department of Food Science & Technology, Pukyong National University, Busan 48513, South Korea.
| | - Jiyoung Yang
- Department of Food Science & Technology, Pukyong National University, Busan 48513, South Korea.
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28
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Martin D, Joly C, Dupas-Farrugia C, Adt I, Oulahal N, Degraeve P. Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish. Foods 2023; 12:2657. [PMID: 37509749 PMCID: PMC10378619 DOI: 10.3390/foods12142657] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/27/2023] [Accepted: 07/01/2023] [Indexed: 07/30/2023] Open
Abstract
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as "electronic nose" allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition.
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Affiliation(s)
- Doriane Martin
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Catherine Joly
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Coralie Dupas-Farrugia
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Isabelle Adt
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Nadia Oulahal
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
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29
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Li N, Xie J, Chu YM. Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review. Food Sci Biotechnol 2023; 32:1005-1018. [PMID: 37215253 PMCID: PMC10195969 DOI: 10.1007/s10068-023-01291-4] [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: 10/17/2022] [Revised: 02/21/2023] [Accepted: 03/02/2023] [Indexed: 03/18/2023] Open
Abstract
Myofibril proteins degradation constitutes an important factor in quality deterioration, procedural activation or inhibition of endogenous protease potential regulates autolytic proteolysis-induced softening of post mortem fish muscle. Based on the brief introduction of myofibril proteins degradation in fish skeletal muscle, a detailed description of the main myofibril degradation properties and the distinct role played by endogenous proteases were proposed, which reflects the limitations and challenges of the current research on myofibril hydrolysis mechanisms based on the varied surrounding conditions. In addition, the latest researches on the evaluation method of myofibril proteins degradation were comprehensively reviewed. The potential use of label-free proteomics combined with bioinformatics was also emphasized and has become an important means to in-depth understand protein degradation mechanism.
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Affiliation(s)
- Na Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- College of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai, 201415 China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
- Shanghai Engineering Research Center of Aquatic Product Processing and
Preservation, Shanghai, 201306 China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment
Performance and Energy Saving Evaluation, Shanghai, 201306 China
| | - Yuan Ming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
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30
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Du X, Kong B, He J, Zhang Q, An G, Zhang T, Xia X. Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi. Food Chem 2023; 426:136633. [PMID: 37329788 DOI: 10.1016/j.foodchem.2023.136633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/19/2023]
Abstract
The inhibitory effect of water-tailored natural deep eutectic solvents (NADES) constructed from citric acid and trehalose with different amounts on the quality deterioration and oxidation of frozen-thawed (F-T) mirror carp (Cyprinus carpio L.) surimi was studied. NADES was obtained by citric acid to trehalose and the effect of moisture addition (v/v) on the structure, physicochemical, and anti-freezing capacity of NADES was assessed. NADES + 10 % H2O has relatively low viscosity (25 %) and strong freezing resistance. However, a 50 % H2O addition leads to the disappearance of the hydrogen bond. The addition of NADES effectively inhibits water loss, migration, and mechanical damage on F-T surimi. An inhibitory effect of 4 % (w/w) NADES on oxidation was verified by a decrease in carbonyl contents (17.4 %, 8.63 %) and TBARS (37.9 %, 15.2 %) of surimi compared with control (P < 0.05) and sucrose + sorbitol after 5F-T cycles, suggesting the potential of NADES as a cryoprotectant for the food industry.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Junjie He
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Geer An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tingting Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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31
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Damdam AN, Ozay LO, Ozcan CK, Alzahrani A, Helabi R, Salama KN. IoT-Enabled Electronic Nose System for Beef Quality Monitoring and Spoilage Detection. Foods 2023; 12:foods12112227. [PMID: 37297471 DOI: 10.3390/foods12112227] [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: 04/18/2023] [Revised: 05/23/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
Food spoilage is a major concern in the food industry, especially for highly perishable foods such as beef. In this paper, we present a versatile Internet of Things (IoT)-enabled electronic nose system to monitor food quality by evaluating the concentrations of volatile organic compounds (VOCs). The IoT system consists mainly of an electronic nose, temperature/humidity sensors, and an ESP32-S3 microcontroller to send the sensors' data to the server. The electronic nose consists of a carbon dioxide gas sensor, an ammonia gas sensor, and an ethylene gas sensor. This paper's primary focus is to use the system for identifying beef spoilage. Hence, the system performance was examined on four beef samples stored at different temperatures: two at 4 °C and two at 21 °C. Microbial population quantifications of aerobic bacteria, Lactic Acid Bacteria (LAB), and Pseudomonas spp., in addition to pH measurements, were conducted to evaluate the beef quality during a period of 7 days to identify the VOCs concentrations that are associated with raw beef spoilage. The spoilage concentrations that were identified using the carbon dioxide, ammonia, and ethylene sensors were 552 ppm-4751 ppm, 6 ppm-8 ppm, and 18.4 ppm-21.1 ppm, respectively, as determined using a 500 mL gas sensing chamber. Statistical analysis was conducted to correlate the bacterial growth with the VOCs production, where it was found that aerobic bacteria and Pseudomonas spp. are responsible for most of the VOCs production in raw beef.
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Affiliation(s)
- Asrar Nabil Damdam
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Levent Osman Ozay
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Cagri Kaan Ozcan
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Ashwaq Alzahrani
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Raghad Helabi
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Kahled Nabil Salama
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia
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Villarino N, Lavilla I, Pena-Pereira F, Bendicho C. Droplet-based luminescent sensor supported onto hydrophobic cellulose substrate for assessing fish freshness following smartphone readout. Food Chem 2023; 424:136475. [PMID: 37269633 DOI: 10.1016/j.foodchem.2023.136475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 05/16/2023] [Accepted: 05/26/2023] [Indexed: 06/05/2023]
Abstract
In this work, two sensitive droplet-based luminescent assays with smartphone readout for the determination of trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) are reported. Both assays exploit the luminescence quenching of copper nanoclusters (CuNCs) produced when exposed to volatile nitrogen bases. In addition, hydrophobic-based cellulose substrates demonstrated their suitability as holders for both in-drop volatile enrichment and subsequent smartphone-based digitization of the enriched colloidal solution of CuNCs. Under optimal conditions, enrichment factors of 181 and 153 were obtained with the reported assays for TMA-N and TVB-N, respectively, leading to methodological LODs of 0.11 mg/100 g and 0.27 mg/100 g for TMA-N and TVB-N, respectively. The repeatability, expressed as RSD, was 5.2% and 5.6% for TMA-N and TVB-N, respectively (N = 8). The reported luminescent assays were successfully applied to the analysis of fish samples, showing statistically comparable results to those obtained with the reference methods of analysis.
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Affiliation(s)
- Nerea Villarino
- Centro de Investigación Mariña, Universidade de Vigo, Departamento de Química Analítica e alimentaria, Grupo QA2, Edificio CC Experimentais, Campus de Vigo, As Lagoas, Marcosende, 36310 Vigo, Spain
| | - Isela Lavilla
- Centro de Investigación Mariña, Universidade de Vigo, Departamento de Química Analítica e alimentaria, Grupo QA2, Edificio CC Experimentais, Campus de Vigo, As Lagoas, Marcosende, 36310 Vigo, Spain
| | - Francisco Pena-Pereira
- Centro de Investigación Mariña, Universidade de Vigo, Departamento de Química Analítica e alimentaria, Grupo QA2, Edificio CC Experimentais, Campus de Vigo, As Lagoas, Marcosende, 36310 Vigo, Spain.
| | - Carlos Bendicho
- Centro de Investigación Mariña, Universidade de Vigo, Departamento de Química Analítica e alimentaria, Grupo QA2, Edificio CC Experimentais, Campus de Vigo, As Lagoas, Marcosende, 36310 Vigo, Spain.
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Li H, Chang L, Pan N, Du X, Shi S, Zhang Q, An G, Xia X, Zhang L. Dynamic changes in postmortem quality of mirror carp (Cyprinus carpio L.): Based on oxidation reaction and mitochondrial function properties. Food Chem 2023; 425:136426. [PMID: 37245464 DOI: 10.1016/j.foodchem.2023.136426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 05/04/2023] [Accepted: 05/17/2023] [Indexed: 05/30/2023]
Abstract
The dynamic changes in the postmortem quality of mirror carp (Cyprinus carpio L.) were investigated. With extended postmortem time, conductivity, redness, lipid oxidation, and protein oxidation all increased, while lightness, whiteness, and freshness decreased. At 4 h postmortem, the pH value reached a minimum (6.58), while the centrifugal loss and hardness reached a maximum (17.13% and 2539 g). Additionally, variations in mitochondria-related parameters during apoptosis were studied. Within 72 h postmortem, the content of reactive oxygen species initially decreased and subsequently increased; furthermore, there was a significant increase in the mitochondrial membrane permeability transition pore, membrane fluidity, and swelling (P < 0.05). Meanwhile, the cytosolic cytochrome c level decreased from 0.71 to 0.23, which indicated potential mitochondrial damage. Thus, mitochondrial dysfunction during postmortem aging can give rise to oxidation and the production of ammonia and amine compounds, which leads to flesh quality deterioration.
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Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lixin Chang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Geer An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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Bertini A, Iaccheri E, Magnani M, Badiani A, Bonaldo A, Ragni L, Berardinelli A. Nondestructive rainbow trout (Oncorhynchus mykiss) freshness estimation by using an affordable open-ended coaxial technique. J Food Sci 2023. [PMID: 37129882 DOI: 10.1111/1750-3841.16584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 03/17/2023] [Accepted: 04/01/2023] [Indexed: 05/03/2023]
Abstract
In the present work, a nondestructive device set up for a rapid and reliable freshness assessment of rainbow trout during 10 days of storage in ice was evaluated. The device was characterized by a vector network analyzer interfaced with an open coaxial probe to be placed in contact with the fish eye. The acquisition of the reflected scattering parameter (S11), which is the ratio between the amplitude of the reflected and the incident signal, was assessed in the 50 kHz-3 GHz spectral range. S11 is composed of a real part and an imaginary part, and both parts were used to predict quality index method for freshness evaluations. Partial least squares regression predictive models of the demerit scores related to fish eye attributes (eye pupil and eye shape) and the day of storage were set up. The main results showed that both the real and imaginary parts of the S11 decrease as a function of storage time. The combination with multivariate analysis allowed to set up predictive models of the storage time and the demerit scores with R2 values up to 0.946 (root mean square error [RMSE] = 0.88 days) and 0.942 (RMSE = 3.17 demerit scores related to the fish eyes attributes), respectively (external validation). According to our results, the proposed cheap solution appears a useful tool for the freshness assessment of rainbow trout. PRACTICAL APPLICATION: This work shows that dielectric properties have the potential to discriminate stored fish according to their freshness quality. A device based on this principle can play a significant role in the postharvest processes, contributing to higher product quality and safety and supporting producers and retailers during the qualitative inspections.
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Affiliation(s)
- Andrea Bertini
- Centre Agriculture Food Environment, University of Trento, San Michele all'Adige, Italy
| | - Eleonora Iaccheri
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
| | - Martina Magnani
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano Emilia, Italy
| | - Anna Badiani
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano Emilia, Italy
| | - Alessio Bonaldo
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano Emilia, Italy
| | - Luigi Ragni
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
| | - Annachiara Berardinelli
- Centre Agriculture Food Environment, University of Trento, San Michele all'Adige, Italy
- Department of Industrial Engineering, University of Trento, Povo, Italy
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Wang JY, Chen LJ, Zhao X, Yan XP. Silk fibroin-based colorimetric microneedle patch for rapid detection of spoilage in packaged salmon samples. Food Chem 2023; 406:135039. [PMID: 36446279 DOI: 10.1016/j.foodchem.2022.135039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 10/28/2022] [Accepted: 11/20/2022] [Indexed: 11/24/2022]
Abstract
Spoiled salmon can cause foodborne diseases and severely affects human health. Herein, we report a pH-responsive colorimetric microneedle (MN) patch fabricated from bromothymol blue (BTB) and silk fibroin meth acryloyl (SilMA) (BTB/SilMA@MN patch) for sensing salmon spoilage. The needle tips of MN could penetrate food cling film and insert into fish to extract tissue fluids directly and transport the extracted fluids to the backing layer for color displaying. The color change of BTB/SilMA@MN patches depended on the pH variation resulting from the increase of total volatile basic nitrogen in salmon during storage. The color of MN patches changed from yellow to yellowish green and to final green, indicating salmon changed from fresh to medium fresh and then to putrefied, respectively. Salmon spoilage can be rapidly determined via naked eye recognition and also analyzed on a smartphone in a nondestructive way, allowing consumers to estimate food quality easily and reliably.
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Affiliation(s)
- Jiang-Yue Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li-Jian Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xu Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiu-Ping Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China.
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Biodegradable fish gelatin/chitosan-based active films alter chill-stored golden pomfret (Trachinotus blochii) metabolites mainly through modulating four metabolic pathways. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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37
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Das J, Mishra HN. Electrochemical biosensor for monitoring fish spoilage based on nanocellulose as enzyme immobilization matrix. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01917-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Ciampa A, Picone G. Application of HR-NMR for the Metabolic Kinetic Assessment of Red Mullet (Mullus barbatus) and Bogue (Boops boops) Samples during Different Temperature Storage. Metabolites 2023; 13:metabo13040482. [PMID: 37110141 PMCID: PMC10143401 DOI: 10.3390/metabo13040482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023] Open
Abstract
Fish freshness and quality can be measured through several indices that can be both chemical and physical. The storage temperature and the time that elapses following the catching of the fish are fundamental parameters that define and influence both the degree of freshness and nutritional quality. Moreover, they particularly effect the kind of fish we considered. In this research, it was observed how different temperatures of storage and shelf-life (+4 °C and 0 °C) may affect the metabolic profile of red mullet (Mullus barbatus) and bogue (Boops boops) fish samples over time, specifically observing the alteration of freshness and quality. In particular, a High-Resolution Nuclear Magnetic Resonance (HR-NMR)-based metabolomics approach was applied to study the metabolic profile changes that occur in fish spoilage. The HR-NMR spectroscopy data were useful for calculating a kinetic model that was able to predict the evolution of different compounds related to fish freshness, such as trimethylamine (TMA-N) and adenosine-5′-triphosphate (ATP) catabolites for the K-index. Furthermore, NMR in combination with chemometrics allowed us to estimate a further kinetic model able to represent the spoilage evolution by considering the entire metabolome. In this way, it was also possible to detect further biomarkers characterizing the freshness and quality status of both red mullets and bogues.
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Cardoso PG, Gonçalves O, Cavalheri T, Amorim VE, Cao W, Alexandrino DAM, Jia Z, Carvalho MF, Vaz-Pires P, Ozório ROA. Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, Dicentrarchus labrax. Animals (Basel) 2023; 13:ani13061068. [PMID: 36978609 PMCID: PMC10044243 DOI: 10.3390/ani13061068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 02/19/2023] [Accepted: 03/12/2023] [Indexed: 03/18/2023] Open
Abstract
A fish trial was carried out to evaluate the combined effects of temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (Dicentrarchus labrax). Fish were kept for 56 days at 20 °C and 24 °C and fed on two diets, with 16% and 20% lipid. At the end of the trial, fish were euthanized at two temperature conditions (0.6 °C or −0.6 °C) and kept on ice for 10 days at 4 °C to evaluate their freshness condition. Findings demonstrated that fish reared at 24 °C presented a lower lipid level and a higher daily growth index than those at 20 °C. Additionally, sensory analysis (Quality Index Method—QIM) and microbiological analysis revealed that fish reared at 24 °C showed better freshness conditions than those at 20 °C. However, the 16S rRNA metabarcoding analyses revealed a higher proliferation of genera associated with fish-spoiling bacteria in the skin microbiome of fish reared at 24 °C, i.e., Vibrio and Acinetobacter, which was not observed in the skin microbiome of fish reared at 20 °C. Nevertheless, the dietary lipid level did not have any influence on fish freshness. Therefore, our data suggest that the increase in temperature to 24 °C is beneficial for the growth and freshness profile (lower QIM and lower CFUs/cm2) of this particular species. Additionally, the lower euthanasia temperature (−0.6 °C) seems to lead to higher fish freshness than the normal temperature (0.6 °C).
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Affiliation(s)
- Patrícia G. Cardoso
- CIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
- Correspondence:
| | - Odete Gonçalves
- CIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Thais Cavalheri
- CIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Vânia E. Amorim
- CIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Weiwei Cao
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China
| | - Diogo A. M. Alexandrino
- CIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
- Department of Environmental Health, School of Health, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 400, 4200-072 Porto, Portugal
| | - Zhongjun Jia
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China
| | - Maria F. Carvalho
- CIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
- ICBAS—School of Medicine and Biomedical Sciences, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Paulo Vaz-Pires
- CIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
- ICBAS—School of Medicine and Biomedical Sciences, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Rodrigo O. A. Ozório
- CIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
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The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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41
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Mao S, Zhou J, Hao M, Ding A, Li X, Wu W, Qiao Y, Wang L, Xiong G, Shi L. BP neural network to predict shelf life of channel catfish fillets based on near infrared transmittance (NIT) spectroscopy. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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42
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Wu K, Debliquy M, Zhang C. Metal-oxide-semiconductor resistive gas sensors for fish freshness detection. Compr Rev Food Sci Food Saf 2023; 22:913-945. [PMID: 36537904 DOI: 10.1111/1541-4337.13095] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 10/09/2022] [Accepted: 11/29/2022] [Indexed: 12/24/2022]
Abstract
Fish are prone to spoilage and deterioration during processing, storage, or transportation. Therefore, there is a need for rapid and efficient techniques to detect and evaluate fish freshness during different periods or conditions. Gas sensors are increasingly important in the qualitative and quantitative evaluation of high-protein foods, including fish. Among them, metal-oxide-semiconductor resistive (MOSR) sensors with advantages such as low cost, small size, easy integration, and high sensitivity have been extensively studied in the past few years, which gradually show promising practical application prospects. Herein, we take the detection, classification, and assessment of fish freshness as the actual demand, and summarize the physical and chemical changes of fish during the spoilage process, the volatile marker gases released, and their production mechanisms. Then, we introduce the advantages, performance parameters, and working principles of gas sensors, and summarize the MOSR gas sensors aimed at detecting different kinds of volatile marker gases of fish spoiling in the last 5 years. After that, this paper reviews the research and application progress of MOSR gas sensor arrays and electronic nose technology for various odor indicators and fish freshness detection. Finally, this review points out the multifaceted challenges (sampling system, sensing module, and pattern recognition technology) faced by the rapid detection technology of fish freshness based on metal oxide gas sensors, and the potential solutions and development directions are proposed from the view of multidisciplinary intersection.
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Affiliation(s)
- Kaidi Wu
- College of Mechanical Engineering, Yangzhou University, Yangzhou, China
- Service de Science des Matériaux, Faculté Polytechnique, Université de Mons, Mons, Belgium
| | - Marc Debliquy
- Service de Science des Matériaux, Faculté Polytechnique, Université de Mons, Mons, Belgium
| | - Chao Zhang
- College of Mechanical Engineering, Yangzhou University, Yangzhou, China
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43
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Wang X, Wang Y, Guo C, Zhang X, Wang Y, Lv L, Wang X, Wei M. A pattern-free paper enzyme biosensor for one-step detection of fish freshness indicator hypoxanthine with a microfluidic aggregation effect. Food Chem 2023; 405:134811. [DOI: 10.1016/j.foodchem.2022.134811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022]
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44
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Abedi-Firoozjah R, Salim SA, Hasanvand S, Assadpour E, Azizi-Lalabadi M, Prieto MA, Jafari SM. Application of smart packaging for seafood: A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:1438-1461. [PMID: 36717376 DOI: 10.1111/1541-4337.13117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 12/29/2022] [Accepted: 01/16/2023] [Indexed: 02/01/2023]
Abstract
Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time-temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio-frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information-based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real-time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3), which are the considerable factors of n-3 polyunsaturated fatty acids for human.
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Affiliation(s)
- Reza Abedi-Firoozjah
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shamimeh Azimi Salim
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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45
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Developing strong and tough cellulose acetate/ZIF67 intelligent active films for shrimp freshness monitoring. Carbohydr Polym 2023; 302:120375. [PMID: 36604053 DOI: 10.1016/j.carbpol.2022.120375] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 10/27/2022] [Accepted: 11/17/2022] [Indexed: 11/24/2022]
Abstract
There is a growing demand for the development of intelligent active packaging films to maintain and monitor the freshness of meat food. Herein, nano Co-based MOF (ZIF67) with ammonia-sensitive and antimicrobial functions was successfully synthesized and then integrated into cellulose acetate (CA) matrix to prepare intelligent active films. The impacts of ZIF67 incorporation on the structure, physical and functional characteristics of CA film were fully investigated. The results demonstrated that the ZIF67 nanofillers were evenly dispersed in CA matrix, resulting in remarkable improvement on tensile strength, toughness, thermal stability, UV barrier, hydrophobicity and water vapor barrier ability of CA film. Furthermore, the prepared CA/ZIF67 films exhibited superb antimicrobial and ammonia-sensitive functions. The CA/ZIF67 intelligent films turned their color from blue at beginning to brown during progressive spoilage of shrimp. These results revealed that the CA/ZIF67 films with excellent antimicrobial and ammonia-sensitive functions could be applied in intelligent active food packaging.
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46
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Walayat N, Tang W, Wang X, Yi M, Guo L, Ding Y, Liu J, Ahmad I, Ranjha MMAN. Quality evaluation of frozen and chilled fish: A review. EFOOD 2023. [DOI: 10.1002/efd2.67] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023] Open
Affiliation(s)
- Noman Walayat
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China
| | - Wei Tang
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China
| | | | - Minghua Yi
- Department of Health and Tourism Hangzhou Wanxiang Polytechnic Hangzhou China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Yuting Ding
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China
| | - Jianhua Liu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China
| | - Ishtiaq Ahmad
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
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Pennisi LM, Di Rosa AR, Nalbone L, Giarratana F. Quality index method developed for raw anglerfish ( Lophius piscatorius) stored in ice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:621-629. [PMID: 36712225 PMCID: PMC9873846 DOI: 10.1007/s13197-022-05647-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2022] [Accepted: 11/09/2022] [Indexed: 12/03/2022]
Abstract
The quality index method (QIM) is a widely accepted solution to establish the state of fish freshness quickly and effectively. The present study aims to determine increasingly reliable freshness parameters for fresh and whole Lophius piscatorius stored in ice. Sensory and microbiological analyses were performed on 148 anglerfishes. Sensory evaluations were performed based on the QIM, updating a previously proposed quality index (QI) scheme. Total viable count and specific spoilage organisms were determined through microbiological analyses of the tail musculature, evaluating their correlations with the QI scores over time. The updated QI scheme included 3 characters, namely appearance, eye, and fin, for a total of 18 demerits points. A positive linear correlation between QI score and storage time was observed such that the sensory rejection time (8th day) can be predicted within ± 1 day with the developed scheme. At the sensory rejection point, loads of the spoilage microbial flora were not high enough to be relatable to the appreciated alterations probably due to the anglerfish morphology in which the tail musculature is isolated from the gills and viscera, the main sources of bacterial contamination. The proposed scheme offers a ready-to-use freshness assessment of the anglerfish although further validations are needed.
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Affiliation(s)
- Luca Maria Pennisi
- Faculty of Veterinary Medicine, University of Teramo, Località Piano d’Accio, 64100 Teramo, Italy
| | - Ambra Rita Di Rosa
- Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy
| | - Luca Nalbone
- Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy
| | - Filippo Giarratana
- Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy
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Robotti E, Belay MH, Calà E, Benedetto A, Cerruti S, Pezzolato M, Pennisi F, Abete MC, Marengo E, Brizio P. Identification of Illicit Conservation Treatments in Fresh Fish by Micro-Raman Spectroscopy and Chemometric Methods. Foods 2023; 12:foods12030449. [PMID: 36765978 PMCID: PMC9913940 DOI: 10.3390/foods12030449] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
In the field of food control for fresh products, the identification of foods subjected to illicit conservation treatments to extend their shelf life is fundamental. Fresh fish products are particularly subjected to this type of fraud due to their high commercial value and the fact that they often have to be transported over a long distance, keeping their organoleptic characteristics unaltered. Treatments of this type involve, e.g., the bleaching of the meat and/or the momentary abatement of the microbial load, while the degradation process continues. It is therefore important to find rapid methods that allow the identification of illicit treatments. The study presented here was performed on 24 sea bass samples divided into four groups: 12 controls (stored on ice in the fridge for 3 or 24 h), and 12 treated with a Cafodos-like solution for 3 or 24 h. Muscle and skin samples were then characterized using micro-Raman spectroscopy. The data were pre-processed by smoothing and taking the first derivative and then PLS-DA models were built to identify short- and long- term effects on the fish's muscle and skin. All the models provided the perfect classification of the samples both in fitting and cross-validation and an analysis of the bands responsible for the effects was also reported. To the best of the authors' knowledge, this is the first time Raman spectroscopy has been applied for the identification of a Cafodos-like illicit treatment, focusing on both fish muscle and skin evaluation. The procedure could pave the way for a future application directly on the market through the use of a portable device.
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Affiliation(s)
- Elisa Robotti
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
- Correspondence: ; Tel.: +39-0131-360272
| | - Masho Hilawie Belay
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
| | - Elisa Calà
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
| | - Alessandro Benedetto
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Simone Cerruti
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
| | - Marzia Pezzolato
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Francesco Pennisi
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Maria Cesarina Abete
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Emilio Marengo
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
| | - Paola Brizio
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
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Wu J, Mao H, Dai Z. Role of Microorganisms in the Development of Quality during the Fermentation of Salted White Herring ( Ilisha elongata). Foods 2023; 12:foods12020406. [PMID: 36673497 PMCID: PMC9857776 DOI: 10.3390/foods12020406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/05/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
Salted white herring (Ilisha elongata) is a popular fish product in the coastal region of China. The complex endogenous enzymes and microbial action determine the quality of a traditionally salted herring. In order to investigate the role of microorganisms in the quality formation of salted herring, three groups for different salting processes were established: traditional salted (TS), non-starter salted (NS), and starter culture salted (SS). The predominant microorganism in each processing group was Staphylococcus spp., as inferred by next-generation sequencing data. Different physicochemical parameters were obtained in each of the three processing groups (TCA-soluble peptide (trichloroacetic acid-soluble peptide), TVB-N (Total volatile basic nitrogen), and TBA values (thiobarbituric acid-reactive substance)). The TS group had the maximum level of total biogenic amines, while the SS group had the lowest. A strong positive correlation was found between Staphylococcus and 14 aromatic compounds, of which 5 were odor-active compounds that created fishy, grassy, fatty, and fruity flavors. Shewanella may produce trimethylamine, which is responsible for the salted herrings’ fishy, salty, and deteriorating flavor. The findings demonstrated that autochthonous strains of Staphylococcus saprophyticus M90−61 were useful in improving product quality because they adapted quickly to the high osmotic environment.
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Affiliation(s)
- Jiajia Wu
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012, China
- Correspondence: ; Tel.: +86-180-5818-2612
| | - Haiping Mao
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Zhiyuan Dai
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012, China
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50
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Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09327-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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