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Huang H, Xv Z, Yang J, Wu J, Li Y, Li Q, Sun T. Preparation, characterization of basil essential oil liposomes unidirectional single-conducting water sustained-release pads and their preservation properties to Lateolabrax japonicus fillets. Food Chem 2024; 440:137825. [PMID: 38159321 DOI: 10.1016/j.foodchem.2023.137825] [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: 07/31/2023] [Revised: 10/02/2023] [Accepted: 10/18/2023] [Indexed: 01/03/2024]
Abstract
The juice exudation of aquatic products oozes out during storage can influence storage quality. Herein, a novel basil essential oil liposome unidirectional water-conducting sustained-release preservation pads (BEOL/UCSP) were prepared with nylon mesh as water-conducting layer, basil essential oil liposome (BEOL) as sustained-release preservation layer, and diatomite and absorbent-cotton as water-absorbing layer. EL/UCSP, β-CL/UCSP, and BEO/UCSP were prepared after BEOL was replaced by eugenol liposome, β-caryophyllene liposome, and BEO. BEOL are microspheres with bilayer structure, had good storage stability, centrifugal stability, thermal stability, embedding capacity, sustained-release, and oxidation resistance, and the main components of preservatives had a synergistic effect on antibacterial properties. The pads without preservative can initially slow down quality deterioration. BEOL/UCSP can directionally absorb exudate and realize long-term sustained-release of preservative, has excellent antibacterial and antioxidant effect, and extended shelf life of Lateolabrax japonicus fillets from 6.0 days to 12.8 days. The BEOL/UCSP can provide technical theoretical support for preservation materials.
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Affiliation(s)
- Haitao Huang
- 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, Key Laboratory of Food Safety of Liaoning Province, Jinzhou 121013, China
| | - Zhaomeng Xv
- 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, Key Laboratory of Food Safety of Liaoning Province, Jinzhou 121013, China; Wuxi Pharmatech (Cayman) Inc., Shanghai 200131, China
| | - Junyi Yang
- 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, Key Laboratory of Food Safety of Liaoning Province, Jinzhou 121013, China
| | - Jiaqing Wu
- 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, Key Laboratory of Food Safety of Liaoning Province, Jinzhou 121013, China
| | - Yingchang 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, Key Laboratory of Food Safety of Liaoning Province, Jinzhou 121013, China
| | - 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, Key Laboratory of Food Safety of Liaoning Province, Jinzhou 121013, 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, Key Laboratory of Food Safety of Liaoning Province, Jinzhou 121013, China.
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Liu J, Zhu X, Shi W. Enhancement mechanism of glycation with l-arabinose and xylose on texture properties of silver carp mince gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4128-4135. [PMID: 38308538 DOI: 10.1002/jsfa.13294] [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: 12/03/2023] [Revised: 12/24/2023] [Accepted: 01/10/2024] [Indexed: 02/04/2024]
Abstract
BACKGROUND Glycation is a green processing technology. Based on our previous studies, glycation with l-arabinose and xylose was beneficial to enhance the texture properties of silver carp mince (SCM) gels. However, the possible enhancement mechanism remained unclear. Therefore, in this study, SCM gels with different types of reducing sugar (glucose, l-arabinose, and xylose) were prepared based on our previous study. The possible mechanism of texture enhancement of SCM gels was analyzed by investigating the changes in water distribution, protein structures, and microstructure in the gel system. RESULTS The glycation of l-arabinose and xylose enhanced the hardness, cohesiveness, chewiness, and resilience of SCM gels. Hardness increased from 1883.04 (control group) to 3624.54 (l-arabinose group) and 4348.18 (xylose group). Low-field nuclear magnetic resonance (LF-NMR) showed that glycation promoted the tight binding of immobilized water to proteins. Raman spectroscopic analysis showed that glycation increased the surface hydrophobicity and promoted the formation of disulfide bonds. Scanning electron microscopy (SEM) showed that glycation promoted the formation of uniform and dense three-dimensional network structure in SCM gels. CONCLUSION In summary, glycation enhanced the binding ability of immobilized water to proteins, improved the surface hydrophobicity, promoted the formation of disulfide bonds, and led to a more uniform and dense gel network structure of proteins, thus enhancing the texture properties of SCM gels. This research provided a theoretical basis for a better understanding of the mechanism of the effect of glycation on the quality of gel products and also provided technical support for the application of l-arabinose and xylose in new functional gel foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Junya Liu
- College of Life Science and Chemistry, Jiangsu Key Laboratory of Biofunctional Molecule, Jiangsu Second Normal University, Nanjing, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xueshen Zhu
- College of Life Science and Chemistry, Jiangsu Key Laboratory of Biofunctional Molecule, Jiangsu Second Normal University, Nanjing, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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Lan W, Shao Z, Lang A, Xie J. Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas). Int J Biol Macromol 2024; 260:129554. [PMID: 38246458 DOI: 10.1016/j.ijbiomac.2024.129554] [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: 11/03/2023] [Revised: 12/05/2023] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
In this study, a new natural preservative, ε-polylysine (ε-PL) and chitooligosaccharides (COS) Maillard reaction products (LC-MRPs), was prepared by Maillard reaction. The preservation effect of LC-MRPs combined with slightly acidic electrolyzed water (SAEW) pretreatment (SM) on vacuum-packed sea bass during refrigerated storage was evaluated. The results showed that after 16 days, SM treatment could effectively inhibit the microbial growth and prevent water migration in sea bass. In addition, the highest water holding capacity (69.79 %) and the best sensory characteristics, the lowest malonaldehyde (MDA) (58.96 nmol/g), trimethylamine (TMA) (3.35 mg/100 g), total volatile basic nitrogen (TVB-N) (16.93 mg N/100 g), myofibril fragmentation index (MFI) (92.2 %) and TCA-soluble peptides (2.16 μmol tyrosine/g meat) were related to SM group. Combined with sensory analysis, we can conclude that the combined treatment of SAEW and LC-MRPs could prolong the shelf-life of sea bass for another 11 days compared with the DW group. Results disclosed that the composite treatment of SAEW and LC-MRPs is a promising technology to improve the shelf-life of vacuum-packed sea bass during refrigerated storage.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Zhe Shao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ai Lang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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4
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Liu Y, Chen J, Li H, Wang Y. Nanocomplexes film composed of gallic acid loaded ovalbumin/chitosan nanoparticles and pectin with excellent antibacterial activity: Preparation, characterization and application in coating preservation of salmon fillets. Int J Biol Macromol 2024; 259:128934. [PMID: 38143052 DOI: 10.1016/j.ijbiomac.2023.128934] [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: 08/29/2023] [Revised: 12/06/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
Active packaging has been recognized as an effective approach to extend the shelf life of food, but the rapid release of active substances limits the preservation effect. In this study, gallic acid (GA)-loaded ovalbumin (OVA)/chitosan (CS) nanoparticles with slow-release properties were prepared and embedded into the pectin matrix to refine the rapid release of GA in the pectin and elongate the shelf life of salmon fillets. Our results showed that GA could be released continuously from the OVA/CS nanoparticles. The pectin film incorporated with GA-loaded OVA/CS nanoparticles exhibited good light barrier and mechanical properties. The opacity value of the film reached 1.65 ± 0.06 UA/mm, and the tensile strength and elongation at break were 15.97 ± 1.55 MPa and 7.29 ± 0.42 %, respectively. In addition, the pectin film combined with GA-loaded OVA/CS nanoparticles showed improved antibacterial activity against two common biogenic amine-producing bacteria (Morganella morganii and Escherichia coli). Moreover, the nanocomposite film delayed salmon fillets' biogenic amine generation, and the shelf life was extended by 3 days compared with the control group. These promising properties supported using the GA-loaded OVA/CS nanoparticle-pectin films as preservation materials for fish.
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Affiliation(s)
- Yanan Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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5
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Yu H, Zhou Q, He D, Yang J, Wu K, Chai X, Xiang Y, Duan X, Wu X. Enhanced mechanical and functional properties of chitosan/polyvinyl alcohol/hydroxypropyl methylcellulose/alizarin composite film by incorporating cinnamon essential oil and tea polyphenols. Int J Biol Macromol 2023; 253:126859. [PMID: 37714243 DOI: 10.1016/j.ijbiomac.2023.126859] [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: 06/29/2023] [Revised: 09/01/2023] [Accepted: 09/09/2023] [Indexed: 09/17/2023]
Abstract
In this study, cinnamon essential oil and tea polyphenols were added to chitosan/ polyvinyl alcohol/ hydroxypropyl methylcellulose/ alizarin composite films to enhance their mechanical and functional properties. Their addition to the composite films enhanced their antibacterial and antioxidant properties and significantly improved its elongation at break (p < 0.05). Cinnamon essential oil reduced the water vapor permeability, water content, and water solubility of composite films and improved their transparency. The composite films with additive exhibited excellent UV-barrier ability and pH responsivity. Fourier Transform infrared spectroscopy and X-Ray Diffraction analyses confirmed hydrogen bond formation between the polymer molecules and additives. The results of Scanning Electron Microscope-Focused Ion Beam revealed improved surface and cross-section morphology of the films, leading to the generation of a cross-linked structure. Thermogravimetric and differential scanning calorimetry analysis indicated enhanced thermal stability of the composite films upon cinnamon essential oil addition. Analysis of storage quality indicators (TBARS value, TVC, and TVB-N) revealed that the composite films could prolong the freshness of surimi. The incorporation of cinnamon essential oil and tea polyphenols into the composite films has demonstrated significant potential as an effective and natural alternative for active food packaging.
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Affiliation(s)
- Hongpeng Yu
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Qing Zhou
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Dong He
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China.
| | - JinJin Yang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Kegang Wu
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Yujuan Xiang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xiqin Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
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Sun K, Pan C, Chen S, Wu H, Liu S, Hao S, Huang H, Xiang H. Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage. Food Chem 2023; 416:135836. [PMID: 36893640 DOI: 10.1016/j.foodchem.2023.135836] [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: 11/07/2022] [Revised: 02/09/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
The correlation between water changes and quality deterioration of Litopenaeus vannamei during partial freezing storage was evaluated in this study. Significant increases in cross-sectional area and equivalent diameter are detected, but the roundness and longiness of the ice crystals show irregular growth. Within the extension of storage, the bound water (T2b) and immobilized water (T21) decreased significantly. However, the free water (T22) increased significantly. Quality determination showed significant decrease in total sulfhydryl and Ca2+-ATPase, but significant increase in disulfide bonds during storage. Correlation analysis revealed that cross-sectional area showed significant negative correlation with total sulfhydryl and Ca2+-ATPase, while significant positive correlation with disulfide bonds, respectively. The correlation between water distribution index and Ca2+-ATPase, disulfide bonds was significant, respectively. Predicted models for the growth of ice crystals with respect to cross-sectional area and equivalent diameter size have been developed with the help of the Arrhenius model.
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Affiliation(s)
- Kangting Sun
- 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; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - 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; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Shengjun Chen
- 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; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Key Laboratory of Efficient Utilizationand Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572000, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Haiyun Wu
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 1088477, Japan
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shuxian Hao
- 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
| | - Hui Huang
- 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
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Chu Y, Ding Z, Wang J, Xie J, Ding Y. Factors affecting the quality of frozen large yellow croaker ( Pseudosciaena crocea) in cold chain logistics: Retention time and temperature fluctuation. Food Chem X 2023; 18:100742. [PMID: 37397216 PMCID: PMC10314198 DOI: 10.1016/j.fochx.2023.100742] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 07/04/2023] Open
Abstract
The purpose of this study is to provide a reference for avoiding the quality loss of large yellow croaker in cold chain transportation. The effects of retention time before freezing and temperature fluctuation caused by transshipment in logistics were evaluated by TVB-N, K value, TMA value, BAs, FAAs content and protein-related characteristics. The results showed that the retention would lead to the rapid increase of TVB-N, K value, and TMA value. And the temperature fluctuation would further lead to deterioration of these indicators. We concluded that the influence of retention time was far greater than that of temperature fluctuation. In addition, the bitter free amino acids (FAAs) were highly correlated with the freshness-related indicators, which could reflect the freshness changes of samples, especially the quantity of histidine. Therefore, it is suggested to freeze samples immediately after catching and try to avoid temperature fluctuations during cold chain to maintain the quality.
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Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Zhaoyang Ding
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
| | - Yuting Ding
- College of Food Science & Technology, Zhejiang University of Technology, Hangzhou, China
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8
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Wang K, Wang H, Wu Y, Yi C, Lv Y, Luo H, Yang T. The antibacterial mechanism of compound preservatives combined with low voltage electric fields on the preservation of steamed mussels (Mytilus edulis) stored at ice-temperature. Front Nutr 2023; 10:1126456. [PMID: 37006930 PMCID: PMC10063890 DOI: 10.3389/fnut.2023.1126456] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Accepted: 03/01/2023] [Indexed: 03/19/2023] Open
Abstract
Mussels are a kind of economically valuable ocean bivalve shellfish. It has a short harvest period and is susceptible to contamination during storage and processing. Having proper preservation methods is critical to prevent quality deterioration. However, the effect of low voltage variable frequency electric field and compound preservative on the freshness of steamed mussels in ice-temperature storage are still unknown. We utilized the method of coefficient variation weighting to calculate the overall scores of steamed mussels stored under different preservation conditions. The protein physicochemical properties of samples, the growth curves of two dominant spoilage bacteria; Bacillus subtilis and Pseudomonas in the mussels as well as the Structural changes of the cell membranes were mensurated. The results show that compared with the preservative group and the low voltage variable frequency electric field group, the compound preservatives combined with the electric field group had the highest overall score and thus the best preservation effect. Compared with the blank group, the total sulfhydryl content and myogenic fibrin content of the combined group decreased at the slowest rate, 19.46%, and 44.92%, respectively. The hydrophobicity of the protein surface increased by only 5.67%, with the best water retention, indicating that the samples of the combined group had the least protein deterioration in the combined group. The inhibition mechanism of the combined group inhibited the growth of two dominant spoilage bacteria: Bacillus subtilis and Pseudomonas, in the mussels, destroying the integrity of the cell membrane structure and changing the cell morphology. Overall, we found that the combination of the composite preservatives and the low voltage variable frequency electric field can maintain the best quality of steamed mussels during ice-temperature storage and slow down the rate of protein deterioration during storage. This study proposed a new method of mussel preservation, which provides a new idea for the application of low voltage variable frequency electric field and compound preservative in the preservation of aquatic products.
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Affiliation(s)
- Kunmei Wang
- 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, China
| | - Han Wang
- 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, China
| | - Yue Wu
- 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, China
| | - Chong Yi
- 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, China
| | - Yanxia Lv
- 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, China
| | - Hongyu Luo
- 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, China
- *Correspondence: Hongyu Luo, ; Tao Yang,
| | - Tao Yang
- Yantai Marine Economic Research Institute, Yantai, China
- *Correspondence: Hongyu Luo, ; Tao Yang,
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Kumar S, Reddy ARL, Basumatary IB, Nayak A, Dutta D, Konwar J, Purkayastha MD, Mukherjee A. Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review. Int J Biol Macromol 2023; 239:124281. [PMID: 37001777 DOI: 10.1016/j.ijbiomac.2023.124281] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/04/2023] [Accepted: 03/28/2023] [Indexed: 03/30/2023]
Abstract
Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.
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Tang Z, Qian Y, Li Y, Wang R, Liu Z. Exploring the effect of Lactiplantibacillus plantarum Lac 9-3 with high adhesion on refrigerated shrimp: Adhesion modeling and biopreservation evaluation. Food Res Int 2023; 164:112462. [PMID: 36738013 DOI: 10.1016/j.foodres.2023.112462] [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: 08/09/2022] [Revised: 12/30/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Lactic acid bacteria (LAB) have recently become ideal candidates for developing food biopreservatives. Adhesion is critical for LAB to perform biocontrol functions in food processing and preservation. In this study, we innovatively proposed an effective adhesion evaluation model related to the surface properties of LAB to excavate a LAB strain with high adhesion on the surface of shrimp. Then, the biocontrol potential regarding the quality of refrigerated shrimp was explored, especially for protein quality. The screening of highly adherent LAB was performed using 54 LAB strains tolerant to the low temperature (4 °C) and present antimicrobial activity. Based on surface hydrophobicity, autoaggregation, and biofilm formation, a new method for predicting LAB adhesion was established by stepwise multiple linear regression. The most relevant relationship between adhesion and biofilm formation was derived from the model. Lactiplantibacillus plantarum Lac 9-3 stood out for the strongest adhesion on the shrimp surface and the highest antimicrobial activity. The preservation results showed that Lac 9-3 significantly (p < 0.05) retarded the accumulation of total volatile basic nitrogen (TVB-N) and the growth of spoilage bacteria. The damage to the texture properties of shrimp was inhibited. Meanwhile, the degradation of myofibrillar protein was alleviated, including a significant delay (p < 0.05) in sulfhydryl (SH) group reduction, surface hydrophobicity increases, and protein conformation changes. This research optimized the evaluation of the bacteria adhesion potential, providing a new idea for developing biocontrol strategies to extend the commercial life of aquatic products.
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Affiliation(s)
- Zhixin Tang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Yuan Li
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Rongrong Wang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China.
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Gum tragacanth-sodium alginate active coatings containing epigallocatechin gallate reduce hydrogen peroxide content and inhibit lipid and protein oxidations of large yellow croaker (Larimichthys crocea) during superchilling storage. Food Chem 2022; 397:133792. [DOI: 10.1016/j.foodchem.2022.133792] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 07/11/2022] [Accepted: 07/24/2022] [Indexed: 12/16/2022]
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Yang X, Lan W, Zhao X, Lang A, Xie J. Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 °C. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6236-6245. [PMID: 35502594 DOI: 10.1002/jsfa.11972] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/24/2022] [Accepted: 05/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Sea bass (Lateolabrax japonicus), a marine fish, is prone to spoilage due to its high nutritional value. Preservatives are commonly used for storage for the production of fish fillets. In this work, chitosan (CS) was grafted onto chlorogenic acid (CA) to obtain a new preservative, chitosan grafted chlorogenic acid (CS-g-CA), which could enhance the biochemical properties of chitosan and obtain better antibacterial and antibacterial properties. This study therefore investigated the inhibitory effects of CS-g-CA on antioxidant enzyme activity, and lipid and protein oxidation of sea bass fillets stored at 4 °C. RESULTS Compared with the control group on day 9, the activity of 63% catalase (CAT), 78% superoxide diamidase (SOD), 73% glutathione peroxide enzyme (GSH-Px) and 60% DPPH scavenging activity was retained by CS-g-CA treatment. Changes in thiobarbituric acid (TBA) and conjugated diene (CD) values were delayed by CS-g-CA treatment. The use of CS-g-CA retards protein oxidation by inhibiting the formation of free amino acid and carbonyl groups, and maintaining a higher sulfhydryl content. Regarding myofibril degradation, CS-g-CA could maintain protein secondary structure by increasing the ratio of α-helices. CONCLUSIONS Chitosan-grafted chlorogenic acid could protect the activity of antioxidant enzymes and inhibit lipid oxidation by slowing down the production of lipid oxidation products. It also delayed protein oxidation by inhibiting oxidation product generation and stabilizing protein structure. It could therefore be used as a promising preservative for seafood. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xin Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - XinYu Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ai Lang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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Huang J, Hu Z, Hu L, Li G, Yuan C, Chen J, Hu Y. The modification effects of roselle anthocyanin film on shrimp texture via water distribution controlling and protein conformation maintenance. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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14
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Zong L, Gao H, Chen C, Xie J. Effects of starch/polyvinyl alcohol active film containing cinnamaldehyde on the quality of large yellow croaker (Pseudosciaena crocea) proteins during frozen storage. Food Chem 2022; 389:133065. [PMID: 35489262 DOI: 10.1016/j.foodchem.2022.133065] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 03/17/2022] [Accepted: 04/21/2022] [Indexed: 11/15/2022]
Abstract
This study aimed to investigate the effects of starch/polyvinyl alcohol (starch/PVA) film containing cinnamaldehyde (CIN) with different humidity treatment on the quality changes of large yellow croaker (Pseudosciaena crocea) under vacuum packaging during frozen storage. It was evaluated by measuring the water loss, water migration, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), free amino acids (FAA) content, myofibril secondary and tertiary structure and microstructure of large yellow croaker. Compared with control group, the starch/PVA films could inhibit the water loss, water migration, protein degradation, lipid oxidation and microstructure damage of fish. The film containing CIN with higher humidity treatment showed the best protective effect for large yellow croaker. The film with higher humidity treatment showed better to maintain the quality of fish than that with low humidity treatment. Therefore, starch/PVA active film containing CIN with high humidity treatment showed good fresh-keeping potential in the frozen storage of aquatic products.
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Affiliation(s)
- Lin Zong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hao Gao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Chenwei Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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15
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Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel ( Muraenesox cinereus) during Chilled Storage. Foods 2022; 11:foods11172701. [PMID: 36076886 PMCID: PMC9455464 DOI: 10.3390/foods11172701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/18/2022] Open
Abstract
The effects of vacuum-packaging and stable chlorine dioxide treatments on the quality of pike-eel fillets were investigated during chilled storage for a period of up to 10 days. The results reveal that the sensory scores, total volatile basic nitrogen (TVB-N) content, total viable count (TVC), malondialdehyde (MDA) content, and the myofibrillar protein (MP) content of pike-eel fillets with different packing treatments all decreased significantly over 10 days of storage. However, the vacuum-packaging and stable chlorine dioxide pretreatment showed positive effects on the protein stability of pike-eel samples. Compared with the simple packaging (SP) and vacuum packing (VP) treatments, the combination treatments (CP) significantly inhibited the rapid increases in the TVB-N content, TVC values, and MDA content. Moreover, the comparative stability in the MP and its carbonyl content were maintained. Furthermore, our volatile organic compounds (VOCs) analysis confirmed that the combined packaging treatments significantly hindered protein and lipid oxidation, inhibited the growth of spoilage bacteria, and maintained the volatile flavors of pike-eel samples during chilled storage.
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Effect of ultrasound-assisted freezing combined with potassium alginate on the quality attributes and myofibril structure of large yellow croaker (Pseudosciaena crocea). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Abelti AL, Teka TA, Fikreyesus Forsido S, Tamiru M, Bultosa G, Alkhtib A, Burton E. Bio-based smart materials for fish product packaging: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2066121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Alemu Lema Abelti
- Batu Fish and other Aquatic Life Research Center, Oromia Agricultural Research Institute, Batu, Ethiopia
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Tilahun A. Teka
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Sirawdink Fikreyesus Forsido
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Metekia Tamiru
- Department of Animal Science, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Gaborone, Botswana
| | - Ashraf Alkhtib
- Nottingham Trent University, School of Animal, Rural and Environmental Sciences, Brackenhurst Campus, Southwell, UK, NG25 0QF
| | - Emily Burton
- Nottingham Trent University, School of Animal, Rural and Environmental Sciences, Brackenhurst Campus, Southwell, UK, NG25 0QF
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Lv Y, Xie J. Effects of Freeze-Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish. Foods 2021; 10:2576. [PMID: 34828857 PMCID: PMC8620184 DOI: 10.3390/foods10112576] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/16/2021] [Accepted: 10/21/2021] [Indexed: 11/16/2022] Open
Abstract
This study was conducted to analyze the effects of multiple freeze-thaw (F-T) cycles on microstructural disruption, water migration, protein oxidation and textural properties of cuttlefish. Low-field nuclear magnetic resonance (LF-NMR) showed an increase in the proportion of free water in cuttlefish flesh. It was also observed by scanning electron microscopy (SEM) that multiple F-T cycles increased the gap between muscle fibers and disrupted the original intact and compact structure. The results of Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, Ca2+ATPase content, sulfhydryl content and free amino acid content indirectly prove that multiple F-T cycles can lead to the destruction of the a-helical structure of cuttlefish myofibril protein and the content of irregular curls increased, protein aggregation and degradation, and tryptophan oxidation. In addition, after repeated freezing and thawing, the water holding capacity, whiteness value, elasticity and chewiness of cuttlefish flesh decreased, the total volatile base nitrogen content increased. It can be concluded that the freeze-thaw cycles are very harmful to the quality of the frozen foods, so it is important to keep the temperature stable in the low-temperature food logistics.
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Affiliation(s)
- Ying Lv
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
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