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Xu L, Chen H, Liang Z, Chen S, Xia Y, Zhu S, Yu M. Growth Reduction of Vibrionaceae and Microflora Diversity in Ice-Stored Pacific White Shrimp ( Penaeus vannamei) Treated with a Low-Frequency Electric Field. Foods 2024; 13:1143. [PMID: 38672816 PMCID: PMC11049124 DOI: 10.3390/foods13081143] [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: 02/22/2024] [Revised: 03/23/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
A novel storage technique that combines the low-frequency electric field (LFEF) and ice temperature was used to extend the shelf life of Pacific white shrimp (Penaeus vannamei). The study investigated the effect of LFEF treatment on the quality and microbial composition of Penaeus vannamei during storage at ice temperature. The results showed that the LFEF treatment significantly extended the shelf life of shrimp during storage at ice temperature. The total volatile base nitrogen (TVB-N) and pH of samples increased over time, while the total viable count (TVC) showed a trend of first decreasing and then increasing. Obviously, shrimp samples treated with LFEF had a lower pH, TVB-N and TVC values than the untreated samples (p < 0.05) at the middle and late stages of storage. LFEF treatment increased the diversity and altered the composition of the microbial communities in Penaeus vannamei. Additionally, the treatment led to a decrease in the relative abundance of dominant spoilage bacteria, including Aliivibrio, Photobacterium and Moritella, in Penaeus vannamei stored at ice temperature for 11 days. Furthermore, correlation analysis indicated that TVB-N and pH had a significant and positive correlation with Pseudoalteromonas, suggesting that Pseudoalteromonas had a greater impact on shrimp quality. This study supports the practical application of accelerated low-frequency electric field-assisted shrimp preservation as an effective means of maintaining shrimp meat quality.
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Affiliation(s)
- Lijuan Xu
- Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China; (L.X.); (H.C.); (Z.L.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Haiqiang Chen
- Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China; (L.X.); (H.C.); (Z.L.)
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China
| | - Zuanhao Liang
- Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China; (L.X.); (H.C.); (Z.L.)
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China
| | - Shanshan Chen
- Institute of Food and Health, Yangtze Delta Region Institute of Tsinghua University Zhejiang, Jiaxing 314006, China; (S.C.); (Y.X.)
| | - Yu Xia
- Institute of Food and Health, Yangtze Delta Region Institute of Tsinghua University Zhejiang, Jiaxing 314006, China; (S.C.); (Y.X.)
| | - Siming Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Ming Yu
- Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China; (L.X.); (H.C.); (Z.L.)
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China
- Institute of Food and Health, Yangtze Delta Region Institute of Tsinghua University Zhejiang, Jiaxing 314006, China; (S.C.); (Y.X.)
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Qian YF, Lin T, Xie J, Yang SP. Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp ( Litopenaeus vannamei) during cold storage. FOOD SCI TECHNOL INT 2023; 29:809-817. [PMID: 35996328 DOI: 10.1177/10820132221121170] [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] [Indexed: 11/17/2022]
Abstract
In this study, the effect of modified atmosphere packaging with different gas mixtures on texture and muscle properties of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage was studied via texture profile, water holding capacity (WHC), protein properties (Ca2+-ATPase, TCA-soluble peptides, myofibrillar/sarcoplasmic protein content), and microbial counts. The results showed that the antibacterial effect of Modified atmosphere packaging (MAP) was correlated with the increase of CO2 with the presence of low level of O2. Though MAP without O2 had a higher whiteness value but also had higher bacterial counts and total volatile basic nitrogen (TVB-N) values compared with other MAP-groups. In general, a gas composition of 80% CO2 + 5%O2 + 15% N2 treatment had lowest microbial counts and reduced TVB-N values by 22.85% in comparison with the control on day 10. However, MAP was found to have a complicated impact on muscle protein and texture of shrimp. 60% CO2 + 5% O2 + 35% N2 and 40% CO2 + 5% O2 + 55% N2 had an advantage in maintaining springiness and the content of myofibrillar/sarcoplasmic proteins. The correlation analysis showed that WHC had stronger relationship with springiness, resilience, myofibrillar protein content. Therefore, regarding the texture and protein properties, the concentration of CO2 in MAP for Pacific white shrimp should not be higher than 60%.
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Affiliation(s)
- Yun-Fang Qian
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ting Lin
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Sheng-Ping Yang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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Ahmad AS, Sae-leaw T, Zhang B, Singh P, Kim JT, Benjakul S. Impact of Ethanolic Thai Indigenous Leaf Extracts on Melanosis Prevention and Shelf-Life Extension of Refrigerated Pacific White Shrimp. Foods 2023; 12:3649. [PMID: 37835302 PMCID: PMC10572463 DOI: 10.3390/foods12193649] [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: 09/10/2023] [Revised: 09/28/2023] [Accepted: 09/30/2023] [Indexed: 10/15/2023] Open
Abstract
Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions. Melanosis is a major cause of discoloration associated with consumer rejection. All ethanolic extracts from different leaves including soursop, noni, and Jik leaves were dechlorophyllized via the "Green" sedimentation method before being used. The inhibitory activity against polyphenoloxidase (PPO) from Pacific white shrimp (Litopeneous vannamei) and the copper-chelating properties of varying extracts were compared. Soursop leaf extract (SLE) showed higher PPO inhibitory activity and copper-chelating ability than others (p < 0.05). Based on LC-MS, aempferol-3-O-rutinoside was identified as the most abundant compound, followed by catechin and neocholorigenic acid. The efficacy of SLE at different levels (0.25-1%) for inhibiting melanosis and preserving the quality of Pacific white shrimp was evaluated during refrigerated storage at 4 °C for 12 days in comparison with that of a 1.25% sodium metabisulfite (SMS)-treated sample. SLE at a level of 1% effectively retarded melanosis and bacterial growth, in which the total viable count did not exceed the microbial limit within 12 days. In addition, 1% SLE treatment impeded autolysis, reduced protein degradation and decomposition, and minimized lipid oxidation, as witnessed by the lower increases in pH, TVB-N, and TBARS values. Sensory evaluation indicated higher likeness scores and overall acceptability for SLE-1% and SMS-1.25% shrimps than those of the control and other samples. Therefore, SLE could be used as a natural alternative that effectively lowered the melanosis and quality loss of shrimp during refrigerated storage.
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Affiliation(s)
- Abubakar Saleh Ahmad
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.S.A.); (T.S.-l.)
| | - Thanasak Sae-leaw
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.S.A.); (T.S.-l.)
| | - 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;
| | - Prabjeet Singh
- College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India;
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea;
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.S.A.); (T.S.-l.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea;
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Effects of extremely low frequency pulsed electric field (ELF-PEF) on the quality and microstructure of tilapia during cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Zhang L, Li Q, Bao Y, Tan Y, Lametsch R, Hong H, Luo Y. Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Crit Rev Food Sci Nutr 2022; 64:1572-1591. [PMID: 36122384 DOI: 10.1080/10408398.2022.2117788] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly recognized as a major cause for quality deterioration of muscle-based foods. Although protein oxidation in muscle-based foods has attracted tremendous interest in the past decade, specific oxidative pathways and underlying mechanisms of protein oxidation in aquatic products remain largely unexplored. The present review covers the aspects of the origin and site-specific nature of protein oxidation, progress on the characterization of protein oxidation, oxidized proteins in aquatic products, and impact of protein oxidation on protein functionalities. Compared to meat protein oxidation, aquatic proteins demonstrate a less extent of oxidation on aromatic amino acids and are more susceptible to be indirectly oxidized by lipid peroxidation products. Different from traditional measurement of protein carbonyls and thiols, proteomics-based strategy better characterizes the targeted oxidation sites within proteins. The future trends using more robust and accurate targeted proteomics, such as parallel reaction monitoring strategy, to characterize protein oxidation in aquatic products are also given.
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Affiliation(s)
- Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Laorenza Y, Chonhenchob V, Bumbudsanpharoke N, Jittanit W, Sae-tan S, Rachtanapun C, Chanput WP, Charoensiddhi S, Srisa A, Promhuad K, Wongphan P, Harnkarnsujarit N. Polymeric Packaging Applications for Seafood Products: Packaging-Deterioration Relevance, Technology and Trends. Polymers (Basel) 2022; 14:polym14183706. [PMID: 36145850 PMCID: PMC9504574 DOI: 10.3390/polym14183706] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 12/17/2022] Open
Abstract
Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and microbial deterioration. These post-harvest losses can be properly handled if the appropriate packaging technology has been applied. Therefore, it is necessary for packaging deterioration relevance to be clearly understood. This review demonstrates recent polymeric packaging technology for seafood products. Relationship between packaging and quality deterioration, including microbial growth and chemical and biochemical reactions, are discussed. Recent technology and trends in the development of seafood packaging are demonstrated by recent research articles and patents. Development of functional polymers for active packaging is the largest area for seafood applications. Intelligent packaging, modified atmosphere packaging, thermal insulator cartons, as well as the method of removing a fishy aroma have been widely developed and patented to solve the specific and comprehensive quality issues in seafood products. Many active antioxidant and antimicrobial compounds have been found and successfully incorporated with polymers to preserve the quality and monitor the fish freshness. A thermal insulator has also been developed for seafood packaging to preserve its freshness and avoid deterioration by microbial growth and enzymatic activity. Moreover, the enhanced biodegradable tray is also innovative as a single or bulk fish container for marketing and distribution. Accordingly, this review shows emerging polymeric packaging technology for seafood products and the relevance between packaging and seafood qualities.
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Affiliation(s)
- Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nattinee Bumbudsanpharoke
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Weerachet Jittanit
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Sudathip Sae-tan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Chitsiri Rachtanapun
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Wasaporn Pretescille Chanput
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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Li J, Shi J, Wang T, Huang X, Zou X, Li Z, Zhang D, Zhang W, Xu Y. Effects of pulsed electric field pretreatment on mass transfer kinetics of pickled lotus root (Nelumbo nucifera Gaertn.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112205] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Chakraborty S, Dutta H. Use of nature‐derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Himjyoti Dutta
- Department of Food Technology Mizoram University Aizawl India
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Olatunde OO, Shiekh KA, Ma L, Ying X, Zhang B, Benjakul S. Effect of the extract from custard apple (
Annona squamosa
) leaves prepared with pulsed electric field‐assisted process on the diversity of microorganisms and shelf‐life of refrigerated squid rings. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15355] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Oladipupo Odunayo Olatunde
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Khursheed Ahmad Shiekh
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
- Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan 316022 China
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang 316022 China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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Combined hurdle effects of pulsed electric field and vacuum impregnation of Chamuang leaf extract on quality and shelf-life of Pacific white shrimp subjected to high voltage cold atmospheric plasma. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100660] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Shiekh KA, Zhou P, Benjakul S. Combined effects of pulsed electric field, Chamuang leaf extract and cold plasma on quality and shelf-life of Litopenaeus vannamei. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100975] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ahmad Shiekh K, Odunayo Olatunde O, Zhang B, Huda N, Benjakul S. Pulsed electric field assisted process for extraction of bioactive compounds from custard apple (Annona squamosa) leaves. Food Chem 2021; 359:129976. [PMID: 33957326 DOI: 10.1016/j.foodchem.2021.129976] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/08/2021] [Accepted: 04/26/2021] [Indexed: 12/13/2022]
Abstract
Impact of pulsed electric field (PEF) assisted process on preparation of custard apple leaf extract (CALE) using ethanol (70%, v/v) was studied. Different electric field strengths (2-6 kV/cm), pulse numbers (100-300 pulses) with specific energies (45-142 kJ/kg) for 2.5 to 5 min were implemented. Cell disintegration index was higher in CALE when PEF 6 kV/cm, 300 pulses, 142 kJ/kg for 5 min was applied. Extraction yield was higher (+5.2%) than the untreated counterpart (13.28%). Chlorophyll A and B contents were negligible in PEF pre-treated CALE. PEF improved radical scavenging activities assessed by DPPH, ABTS radical scavening activities and FRAP. The antibacterial properties of CALE against Staphylococcus aureus and Escherichia coli were highest. Purpureacin 2 and rutin were abundant in PEF pre-treated CALE. Therefore PEF was the potential aid in augmenting extraction yield and bioactivities of the extract from custard apple leaves.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Oladipupo Odunayo Olatunde
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Bin Zhang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah 88400, Malaysia
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
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