1
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Jia XY, Liu WY, Huang GQ, Xiao JX. Antibacterial activity of lysozyme after association with carboxymethyl konjac glucomannan. Food Chem 2024; 449:139229. [PMID: 38581793 DOI: 10.1016/j.foodchem.2024.139229] [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: 01/16/2024] [Revised: 03/19/2024] [Accepted: 04/01/2024] [Indexed: 04/08/2024]
Abstract
The unique high isoelectric point of lysozyme (LYZ) restricts its application in composite antibacterial coating due to the unfavorable liability to electrostatic interaction with other components. In this work, the antibacterial activity of a dispersible LYZ-carboxymethyl konjac glucomannan (CMKGM) polyelectrolyte complex was evaluated. Kinetic analysis revealed that, compared with free LYZ, the complexed enzyme exhibited decreased affinity (Km) but markedly increased Vmax against Micrococcus lysodeikticus, and QCM and dynamic light scattering analysis confirmed that the complex could bind with the substrate but in a much lower ratio. The complexation with CMKGM did not alter the antibacterial spectrum of LYZ, and the complex exerted antibacterial function by delaying the logarithmic growth phase and impairing the cell integrity of Staphylococcus aureus. Since the LYZ-CMKGM complex is dispersible in water and could be assembled easily, it has great potential as an edible coating in food preservation.
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Affiliation(s)
- Xin-Yue Jia
- College of Food Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Wen-Yu Liu
- College of Food Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Guo-Qing Huang
- College of Food Engineering, Qingdao Agricultural University, Qingdao 266109, China; Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China
| | - Jun-Xia Xiao
- College of Food Engineering, Qingdao Agricultural University, Qingdao 266109, China; Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China.
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2
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Dong H, Xu Y, Zhang Q, Li H, Chen L. Activity and safety evaluation of natural preservatives. Food Res Int 2024; 190:114548. [PMID: 38945593 DOI: 10.1016/j.foodres.2024.114548] [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: 12/08/2023] [Revised: 02/29/2024] [Accepted: 05/25/2024] [Indexed: 07/02/2024]
Abstract
Synthetic preservatives are widely used in the food industry to control spoilage and growth of pathogenic microorganisms, inhibit lipid oxidation processes and extend the shelf life of food. However, synthetic preservatives have some side effects that can lead to poisoning, cancer and other degenerative diseases. With the improvement of living standards, people are developing safer natural preservatives to replace synthetic preservatives, including plant derived preservatives (polyphenols, essential oils, flavonoids), animal derived preservatives (lysozyme, antimicrobial peptide, chitosan) and microorganism derived preservatives (nisin, natamycin, ε-polylysine, phage). These natural preservatives exert antibacterial effects by disrupting microbial cell wall/membrane structures, interfering with DNA/RNA replication and transcription, and affecting protein synthesis and metabolism. This review summarizes the natural bioactive compounds (polyphenols, flavonoids and terpenoids, etc.) in these preservatives, their antioxidant and antibacterial activities, and safety evaluation in various products.
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Affiliation(s)
- Huiying Dong
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Yang Xu
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Qingqing Zhang
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Hua Li
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China; Institute of Structural Pharmacology & TCM Chemical Biology, Fujian Key Laboratory of Chinese Materia Medica, College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.
| | - Lixia Chen
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China.
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3
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Zhang Q, Zhao Y, Yao Y, Wu N, Chen S, Xu L, Tu Y. Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review. Food Res Int 2024; 181:114114. [PMID: 38448098 DOI: 10.1016/j.foodres.2024.114114] [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: 11/07/2023] [Revised: 02/02/2024] [Accepted: 02/07/2024] [Indexed: 03/08/2024]
Abstract
Hen egg white lysozyme (HEWL) is used as a food additive in China due to its outstanding antibacterial properties. It is listed as GRAS grade (generally recognized as safe) by the United States Food and Drug Administration (FDA, US) and has been extensively researched and used in food preservation. And the industrial production of HEWL already been realized. Given the complex food system that can affect the antibacterial activity of HEWL, and the limitations of HEWL itself on Gram-negative bacteria. Based on the structure and main biological characteristics of HEWL, this paper focuses on reviewing methods to enhance the stability and antibacterial properties of HEWL. Immobilization tactics such as chemically driven self-assembly, embedding and adsorption address the restriction of poor HEWL antibacterial activity effected by external factors. Both intermolecular and intramolecular modification strategies break the bactericidal deficiencies of HEWL itself. It also comprehensively analyzes the current application status and future prospects of HEWL in the food preservation. There was limited research on the biological methods in modifying HEWL. If the HEWL is genetically engineered, it can broaden its antimicrobial spectrum, improve its other biological activities, so as to further expand its application in the food industry. At present, research on HEWL mainly focused on its antibacterial properties, whereas its application in anti-inflammatory and antioxidant effects also presented great potential.
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Affiliation(s)
- Qingqing Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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4
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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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5
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Kumar A, Yadav S, Pramanik J, Sivamaruthi BS, Jayeoye TJ, Prajapati BG, Chaiyasut C. Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications. Polymers (Basel) 2023; 15:3150. [PMID: 37571044 PMCID: PMC10421092 DOI: 10.3390/polym15153150] [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: 07/05/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 08/13/2023] Open
Abstract
Chitin, which may be the second-most common polymer after cellulose, is the raw material of chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to improve its biological and physiological properties. Chitosan's physicochemical properties are enhanced by blending, making them potential candidates that can be utilized in multifunctional areas, including food processing, nutraceuticals, food quality monitoring, food packaging, and storage. Chitosan-based biomaterials are biocompatible, biodegradable, low toxic, mucoadhesive, and regulate chemical release. Therefore, they are used in the biomedical field. The present manuscript highlights the application of chitosan-based composites in the food and biomedical industries.
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Affiliation(s)
- Akash Kumar
- Department of Food Technology, SRM University, Sonipat 131029, India
- MM Institute of Hotel Management, Maharishi Markandeshwar (Deemed to be University), Mullana 133207, India
| | - Sangeeta Yadav
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India
| | - Jhilam Pramanik
- Department of Food Technology, William Carey University, Shillong 793019, India
| | - Bhagavathi Sundaram Sivamaruthi
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand;
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Bhupendra G. Prajapati
- Shree S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Mehsana 384012, India
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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6
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Zhang J, Fei L, Cui P, Walayat N, Ji S, Chen Y, Lyu F, Ding Y. Effect of low voltage electrostatic field combined with partial freezing on the quality and microbial community of large yellow croaker. Food Res Int 2023; 169:112933. [PMID: 37254359 DOI: 10.1016/j.foodres.2023.112933] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 03/30/2023] [Accepted: 05/01/2023] [Indexed: 06/01/2023]
Abstract
The effect of low voltage electrostatic field combined with partial freezing (LVEF- PF) treatment on storage quality and microbial community of large yellow croaker was studied. Three different methods including chilled (C), partial freezing (PF) and 6 kV/m electrostatic field combined partial freezing storage were used to preserve large yellow croaker for 18 days. Total viable counts (TVC), sensory evaluation, and physiochemical index including pH, total volatile basic nitrogen (TVB-N), K value and centrifugal loss were examined. During storage, the large yellow croaker was susceptible to microbial growth and spoilage. However, LVEF-PF treatment was found to be effective in enhancing sensory quality, inhibiting microbial growth, and maintaining myofibril microstructure. Low field nuclear magnetic resonance showed that LVEF-PF treatment reduced the migration of immobilized water to free water. At 18th day, the TVC value of LVEF-PF, PF and chilled group were 3.56 log CFU/g, 5.11 log CFU/g, 7.73 log CFU/g, respectively. Therefore, from the results of TVB-N and TVC value, the shelf life of LVEF-PF group was at least 3 days longer than PF group, and 6 days longer than the chilled group. High-throughput sequencing showed that the microbial community diversity significantly decreased during storage. The predominant bacteria in chilled, PF, LVEF-PF group at 18th day were Pseudomonas, Psychrobacter and Shewanella, respectively, and the relative abundance of spoilage bacteria such as Pseudomonas and Psychrobacter were reduced by LVEF-PF treatment, that corresponding with lower values of TVB-N and TVC value. LVEF-PF treatment could be used as a new processing and storage method to delay deterioration and prolong shelf life of large yellow croaker.
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Affiliation(s)
- Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Lifeng Fei
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Pengbo Cui
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Shengqiang Ji
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yiling Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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7
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Yang M, Huan W, Zhang G, Li J, Xia F, Durrani R, Zhao W, Lu J, Peng X, Gao F. Identification of Protein Quality Markers in Toad Venom from Bufo gargarizans. Molecules 2023; 28:molecules28083628. [PMID: 37110862 PMCID: PMC10141085 DOI: 10.3390/molecules28083628] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/05/2023] [Accepted: 04/09/2023] [Indexed: 04/29/2023] Open
Abstract
Toad venom is a traditional Chinese medicine with high medicinal value. The existing quality evaluation standards of toad venom have obvious limitations because of the lack of research on proteins. Thus, it is necessary to screen suitable quality markers and establish appropriate quality evaluation methods for toad venom proteins to guarantee their safety and efficacy in clinical applications. SDS-PAGE, HPLC, and cytotoxicity assays were used to analyze differences in protein components of toad venom from different areas. Functional proteins were screened as potential quality markers by proteomic and bioinformatic analyses. The protein components and small molecular components of toad venom were not correlated in content. Additionally, the protein component had strong cytotoxicity. Proteomics analysis showed that 13 antimicrobial proteins, four anti-inflammatory and analgesic proteins, and 20 antitumor proteins were differentially expressed extracellular proteins. A candidate list of functional proteins was coded as potential quality markers. Moreover, Lysozyme C-1, which has antimicrobial activity, and Neuropeptide B (NPB), which has anti-inflammatory and analgesic activity, were identified as potential quality markers for toad venom proteins. Quality markers can be used as the basis of quality studies of toad venom proteins and help to construct and improve safe, scientific, and comprehensive quality evaluation methods.
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Affiliation(s)
- Meiyun Yang
- Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Zhejiang A&F University, Hangzhou 311300, China
| | - Weiwei Huan
- Zhejiang Provincial Key Laboratory of Chemical Utilization of Forestry Biomass, College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou 311300, China
| | - Guobing Zhang
- Department of Pharmacy, Zhejiang Province People's Hospital, Hangzhou 310014, China
| | - Jie Li
- Zhejiang Provincial Key Laboratory of Chemical Utilization of Forestry Biomass, College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou 311300, China
| | - Fengyan Xia
- The Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 313000, China
| | - Rabia Durrani
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China
| | - Wei Zhao
- Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Zhejiang A&F University, Hangzhou 311300, China
| | - Jidong Lu
- Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Zhejiang A&F University, Hangzhou 311300, China
| | - Xinmeng Peng
- Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Zhejiang A&F University, Hangzhou 311300, China
| | - Fei Gao
- Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Zhejiang A&F University, Hangzhou 311300, China
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8
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Hou BY, Wang BJ, Weng YM. Transglutaminase Cross-Linked and Lysozyme-Incorporated Antimicrobial Tilapia Collagen Edible Films: Development and Characterization. Foods 2023; 12:foods12071475. [PMID: 37048296 PMCID: PMC10094419 DOI: 10.3390/foods12071475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/17/2023] [Accepted: 03/27/2023] [Indexed: 04/01/2023] Open
Abstract
To improve the mechanical properties and confer antimicrobial activity, transglutaminase (TGase) was used as a cross-linking agent and lysozyme (LYS) was incorporated as an antimicrobial agent to prepare novel active tilapia collagen (TC) films. While the difference in visual appearance was not obvious, the LYS incorporation increased the opacity of TC films. The water vapor permeability of all TGase cross-linked TC films was significantly (p < 0.05) lower than that of the control film (prepared without TGase and LYS). In addition, while the tensile strength and Young’s modulus of all TGase cross-linked TC films were significantly (p < 0.05) higher than those of the control film, elongation at break of all TGase cross-linked TC films was significantly (p < 0.05) lower than that of the control film. LYS incorporated TC films showed antimicrobial activity against E. coli, Staphylococcus aureus, Enterococcus faecium, Bacillus subtilis and Pseudomonas fluorescens. Collectively, TC films with improved physiochemical properties and antimicrobial activity have a good potential to serve as active food packaging materials.
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9
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Association between Lysozyme and Carboxymethyl Konjac Glucomannan to Produce Dispersible Coacervates. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-022-09774-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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10
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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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11
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Khanjari A, Esmaeili H, Hamedi M. Shelf life extension of minced squab using poly-lactic acid films containing Cinnamomum verum essential oil. Int J Food Microbiol 2023; 385:109982. [DOI: 10.1016/j.ijfoodmicro.2022.109982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 10/01/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
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12
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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13
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Ren HT, An HY, Du MX, Zhou J. Effects of Zinc Adaptation on Histological Morphology, Antioxidant Responses, and Expression of Immune-Related Genes of Grass Carp (Ctenopharyngodon idella). Biol Trace Elem Res 2022; 200:5251-5259. [PMID: 35015244 DOI: 10.1007/s12011-022-03112-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 01/08/2022] [Indexed: 11/02/2022]
Abstract
The study was conducted to evaluate the effect of zinc adaptation on histological morphology and antioxidant and immune responses of grass carp(Ctenopharyngodon idella). A total of 180 young grass carp (20.0 ± 2.0 g) was equally distributed into 9 groups, and triplicate groups were subjected to 0 μg/L Zn2+ (control group), 200 μg/L Zn2+, and 300 μg/L Zn2+ solution for 42 days, respectively. The results indicated that the liver and gill have obvious pathological changes after long-term adaptation to zinc except the intestine; the zinc adaptation can positively influence intestinal morphology. The activities of GPX (glutathione peroxidase activity), SOD (superoxide dismutase), and CAT (Catalase) were significantly increased in zinc treatment groups (P < 0.05). The genes expression levels of CuZnSOD (copper zinc superoxide dismutase), CAT, Hsp70 (heat shock protein-70), IL-1b (interleukin-1-b), and TGF-β1 (transforming growth factor-β1) were upregulated in the gill and intestine of grass carp following waterborne adaptation to zinc solution for 42 days (P < 0.05). In conclusion, zinc adaptation has different effects on organs of grass carp and may reduce the inflammatory response of the body's gills and intestines by improving the body's antioxidant and anti-stress defense capabilities.
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Affiliation(s)
- Hong Tao Ren
- Animal Science and Technology College, Henan University of Science and Technology, Luoyang, 471003, China.
| | - Hui Ying An
- Animal Science and Technology College, Henan University of Science and Technology, Luoyang, 471003, China
| | - Ming Xing Du
- Animal Science and Technology College, Henan University of Science and Technology, Luoyang, 471003, China
| | - Jian Zhou
- Animal Science and Technology College, Henan University of Science and Technology, Luoyang, 471003, China
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14
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Ali A, Wei S, Ali A, Khan I, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu S. Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review. Foods 2022; 11:foods11223669. [PMID: 36429260 PMCID: PMC9689683 DOI: 10.3390/foods11223669] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/09/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.
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Affiliation(s)
- Ahtisham Ali
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Correspondence: (S.W.); (S.L.)
| | - Adnan Ali
- Livestock & Dairy Development Department, Abbottabad 22080, Pakistan
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur 22620, Pakistan
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (S.W.); (S.L.)
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15
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Dai W, Wang W, Gu S, Xu M, Yao H, Zhou X, Ding Y. Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Dai W, Yan C, Ding Y, Wang W, Gu S, Xu Z, Zhou X, Ding Y. Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage. Int J Biol Macromol 2022; 219:1272-1283. [PMID: 36058394 DOI: 10.1016/j.ijbiomac.2022.08.180] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/05/2022] [Accepted: 08/26/2022] [Indexed: 11/05/2022]
Abstract
The objective of this study was to investigate the potential application of chitosan coatings incorporating epigallocatechin gallate (EGCG) for preserving fillets of bighead carp during chilled storage. The fillets were coated with acetic acid and glycerol, chitosan, and chitosan-EGCG, respectively, and the changes in their physicochemical, microbiological, and sensory characteristics during storage at 4 °C were determined. Notably, total volatile basic nitrogen, thiobarbituric-acid-reactive substances, and K value of chitosan-EGCG coated fillets sampled on day 15 were 48.04 %, 60.19 %, and 32.91 % lower than untreated fillets, respectively. Microbial enumeration suggested that the inclusion of EGCG significantly improved the inhibitory effect of pure chitosan coating on the proliferation of microorganisms. Furthermore, the chitosan-EGCG coated fillets also performed the best in terms of color, texture, and sensory analysis, and extended the shelf-life of the fillets for at least 6 days. A principal component analysis further confirmed the preserving effect of the chitosan-EGCG coating. Mantel test results suggested that the fillets' organoleptic characteristics strongly correlated with physicochemical and microbiological indicators. Overall, this work provides an effective protocol for food quality control and the extension of shelf life during chilled storage, and it clarifies the relationships between organoleptic characteristics and physicochemical and microbiological indexes.
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Affiliation(s)
- Wangli Dai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Chen Yan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Wenjie Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Saiqi Gu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China..
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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17
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Rathod NB, Bangar SP, Šimat V, Ozogul F. Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Graduate Institute of Post‐Harvest Management Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Maharashtra State India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University 29634 Clemson USA
| | - Vida Šimat
- University of Split Department of Marine Studies, R. Boškovića 37, HR‐21000 Split Croatia
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries Cukurova University 01330 Adana Turkey
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18
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Wang X, Xie X, Zhang T, Zheng Y, Guo Q. Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18 °C: With emphasis on the correlation between water status and classical quality indices. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113514] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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19
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Sun Y, Lan W, Liu S, Guan Y, Zhu S, Xie J. Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2835-2845. [PMID: 34741318 DOI: 10.1002/jsfa.11624] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 10/11/2021] [Accepted: 11/05/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The present study aimed to investigate the preservative effect of chitosan-caffeic acid grafts coating (CS-g-CA) on the quality and microbial characteristics of pompano (Trachinotus ovatus) during iced storage. CS-g-CA was prepared by a 1-(3-dimethylaminopropyl)-3-ethylcarbodiimidehydro/N-hydroxysuccinimide coupling reaction. The grafting of CS-g-CA was confirmed by UV-visible and Fourier-transform infrared spectra. Samples were treated with distilled water (control), chitosan (CS), caffeic acid (CA) and CS-g-CA for 10 min, respectively. Microbiological [total viable count (TVC), H2 S-producing bacteria count, Pseudomonas bacteria count], physicochemical indicators [water holding capacity (WHC), cooking loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis, free amino acids] and sensory evaluation were investigated during ice storage at 4 °C for up to 27 days. RESULTS The results showed that the antioxidant and antibacterial activities of CS could be improved by grafting CA onto CS. CS-g-CA coating could greatly slow down the speed of water loss and maintain WHC. Furthermore, CS-g-CA coating showed superior antibacterial activities by inhibiting the growth of TVC, delayed the decline of flavor amino acids and reduced sensory change. In addition, CS-g-CA coating reduced lipid oxidation and protein degradation as indicated by the decrease in TBA and TVB-N, possibly as a result of the addition of CA into CS membrane significantly improving the antioxidant activity of CS. CONCLUSION Compared with the control group, CS-g-CA coating had the optimal effect and could enhance the shelf-life of Trachinotus ovatus for at least another 9 days. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yuqing Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- College of Food Science & Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang, 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
| | - Shucheng Liu
- College of Food Science & Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang, China
| | - Yuan Guan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Shengyun Zhu
- 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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20
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Zhang W, Rhim JW. Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108670] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031703] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
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22
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Pei J, Mei J, Yu H, Qiu W, Xie J. Effect of Gum Tragacanth-Sodium Alginate Active Coatings Incorporated With Epigallocatechin Gallate and Lysozyme on the Quality of Large Yellow Croaker at Superchilling Condition. Front Nutr 2022; 8:812741. [PMID: 35118111 PMCID: PMC8804529 DOI: 10.3389/fnut.2021.812741] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 12/08/2021] [Indexed: 01/05/2023] Open
Abstract
This research was done to investigate the synergistic interactions of the gum tragacanth (GT)–sodium alginate (SA) active coatings, incorporated with epigallocatechin gallate and lysozyme, on the quality of large yellow croaker (Larimichthys crocea) during superchilling storage at −3°C. Results showed that the GT-SA active coatings, containing epigallocatechin gallate [EGCG (E), 0.32% w/v], and lysozyme [LYS (L), 0.32% w/v] have reduced the total viable count, psychrophilic bacteria, and Pseudomonas spp. by about 1.55 log CFU/g, 0.49 log CFU/g, and 1.64 log CFU/g compared to the control at day 35. The GT-SA active coatings containing EGCG and LYS were effective in lowering the formations of off-odor compounds such as total volatile basic nitrogen (TVB-N), malondialdehyde (MDA), and off-favor amino acid (histidine). The solid phase microextraction gas chromatography-mass spectrometer (SPME-GC/MS) was applied to characterize and to quantify the volatile compounds of large yellow croaker samples during superchilling storage, while the relative content of the fishy flavor compounds (including 1-octen-3-ol and acetoin) was significantly reduced in the active coatings treated samples. Furthermore, the GT-SA active coatings containing EGCG and LYS treatments was found to be more effective in retarding the migration of water based on magnetic resonance imaging (MRI) results and in maintaining the organoleptic quality of large yellow croaker in superchilling storage at −3°C according to the sensory evaluation results. The results showed that the GT-SA active coating containing EGCG and LYS was effective to be used as a fish preservative to improve the quality and to prolong the shelf life of large yellow croaker in a superchilling storage for at least 7 days.
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Affiliation(s)
- Juxin Pei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, 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 and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- *Correspondence: Jun Mei
| | - Huijie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, 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 and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, 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 and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- Jing Xie
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23
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Jiang L, Li Y, Wang L, Guo J, Liu W, Meng G, Zhang L, Li M, Cong L, Sun M. Recent Insights Into the Prognostic and Therapeutic Applications of Lysozymes. Front Pharmacol 2021; 12:767642. [PMID: 34925025 PMCID: PMC8678502 DOI: 10.3389/fphar.2021.767642] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 11/10/2021] [Indexed: 01/15/2023] Open
Abstract
Lysozymes are naturally occurring enzymes present in a variety of biological organisms, such as bacteria, fungi, and animal bodily secretions and tissues. It is also the main ingredient of many ethnomedicines. It is well known that lysozymes and lysozyme-like enzymes can be used as anti-bacterial agents by degrading bacterial cell wall peptidoglycan that leads to cell death, and can also inhibit fungi, yeasts, and viruses. In addition to its direct antimicrobial activity, lysozyme is also an important component of the innate immune system in most mammals. Increasing evidence has shown the immune-modulatory effects of lysozymes against infection and inflammation. More recently, studies have revealed the anti-cancer activities of lysozyme in multiple types of tumors, potentially through its immune-modulatory activities. In this review, we summarized the major functions and underlying mechanisms of lysozymes derived from animal and plant sources. We highlighted the therapeutic applications and recent advances of lysozymes in cancers, hypertension, and viral diseases, aiming toseeking alternative therapies for standard medical treatment bypassing side effects. We also evaluated the role of lysozyme as a promising cancer marker for prognosis to indicate the outcomes recurrence for patients.
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Affiliation(s)
- Lin Jiang
- College of Laboratory Medicine, Jilin Medical University, Jilin, China
| | - Yunhe Li
- College of Laboratory Medicine, Jilin Medical University, Jilin, China
| | - Liye Wang
- Department of Pharmacological and Pharmaceutical Sciences, College of Pharmacy, University of Houston, Houston, TX, United States
| | - Jian Guo
- College of Laboratory Medicine, Jilin Medical University, Jilin, China
| | - Wei Liu
- College of Laboratory Medicine, Jilin Medical University, Jilin, China
| | - Guixian Meng
- College of Laboratory Medicine, Jilin Medical University, Jilin, China
| | - Lei Zhang
- College of Laboratory Medicine, Jilin Medical University, Jilin, China
| | - Miao Li
- Department of Neurosurgery, China-Japan Union Hospital, Jilin University, Changchun, China
| | - Lina Cong
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Meiyan Sun
- College of Laboratory Medicine, Jilin Medical University, Jilin, China
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24
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Hussain MA, Sumon TA, Mazumder SK, Ali MM, Jang WJ, Abualreesh MH, Sharifuzzaman S, Brown CL, Lee HT, Lee EW, Hasan MT. Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108244] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Li B, Wang X, Gao X, Ma X, Zhang L, Mei J, Xie J. Shelf-Life Extension of Large Yellow Croaker ( Larimichthys crocea) Using Active Coatings Containing Lemon Verbena ( Lippa citriodora Kunth.) Essential Oil. Front Nutr 2021; 8:678643. [PMID: 34355009 PMCID: PMC8329554 DOI: 10.3389/fnut.2021.678643] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022] Open
Abstract
Active coating could improve the fish quality and extend the shelf life. This study investigates the effect of locust bean gum (LBG) and sodium alginate (SA) active coatings containing lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) emulsions on microbiological, physicochemical and organoleptic evaluation of large yellow croaker (Larimichthys crocea) samples during refrigerated storage at 4°C. Results showed that LBG-SA coatings incorporated with 0.30 or 0.60% LVEO emulsions significantly inhibited the growth of mesophile bacteria, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria (LAB) and psychrophilic bacteria, and reduce the productions of trimethylamine (TMA), total volatile basic nitrogen (TVB-N) and ATP-related compounds. Further, the LVEO treatments also retarded the water migration and maintained the organoleptic evaluation results of large yellow croaker during storage at 4°C. In conclusion, the LBG-SA active coatings incorporated with LVEO emulsions maintained the quality and extended the shelf life of large yellow croaker during refrigerated storage.
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Affiliation(s)
- Bo Li
- College of Food Science and Technology, 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 and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai, China
| | - Xuesong Wang
- College of Food Science and Technology, 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 and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Xin Gao
- College of Food Science and Technology, 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 and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai, China
| | - Xuan Ma
- College of Food Science and Technology, 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 and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Leilei Zhang
- Shanghai Guo Qi Testing Services Technology Co., Ltd., Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, 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 and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, 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 and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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26
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Rathod NB, Ranveer RC, Benjakul S, Kim SK, Pagarkar AU, Patange S, Ozogul F. Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Compr Rev Food Sci Food Saf 2021; 20:4182-4210. [PMID: 34146459 DOI: 10.1111/1541-4337.12787] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/18/2021] [Accepted: 05/18/2021] [Indexed: 12/23/2022]
Abstract
Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery-derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Rahul Chudaman Ranveer
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Se-Kwon Kim
- Department of Marine Science & Convergence Engineering, College of Science & Technology Hanyang University Erica, Ansan-si, Gyeonggi-do, South Korea
| | - Asif Umar Pagarkar
- Marine Biological Research Station, (DBSKKV), Ratnagiri, Maharashtra, 415 612, India
| | - Surendra Patange
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey, 01330, Turkey
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27
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Li B, Wang X, Gao X, Mei J, Xie J. Effect of Active Coatings Containing Lippa citriodora Kunth. Essential Oil on Bacterial Diversity and Myofibrillar Proteins Degradation in Refrigerated Large Yellow Croaker. Polymers (Basel) 2021; 13:polym13111787. [PMID: 34071698 PMCID: PMC8198210 DOI: 10.3390/polym13111787] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/21/2021] [Accepted: 05/26/2021] [Indexed: 12/15/2022] Open
Abstract
The research evaluated the effects of locust bean gum (LBG) and sodium alginate (SA) active coatings containing 0.15, 0.30 or 0.60% lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) on the bacterial diversity and myofibrillar proteins (MPs) of large yellow croaker during refrigerated storage at 4 °C for 18 days. Variability in the dominant bacterial community in different samples on the 0, 9th and 18th day was observed. Pseudomonas and Shewanella were the two major genera identified during refrigerated storage. At the beginning, the richness of Pseudomonas was about 37.31% and increased for control (CK) samples during refrigerated storage, however, the LVEO-treated samples increased sharply from day 0 to the 9th day and then decreased. LBG-SA coatings containing LVEO treatments significantly delayed MPs oxidation by retarding the formation of free carbonyl compounds and maintaining higher sulfhydryl content, higher Ca2+-ATPase activity, better organized secondary (higher contents of α-helix and β-sheet) and tertiary structures during refrigerated storage. The transmission electron microscope (TEM) images showed that the integrity of the sarcomere was damaged; the boundaries of the H-, A-, and I-bands, Z-disk, and M-line were fuzzy in the CK samples at the end of storage. However, the LVEO-treated samples were still regular in appearance with distinct dark A-bands, light I-bands, and Z-disk. In brief, LBG-SA active coatings containing LVEO treatments suggested a feasible method for protecting the MPs of large yellow croaker during refrigerated storage.
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Affiliation(s)
- Bo Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- 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
| | - Xuesong Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- 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
| | - Xin Gao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- 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
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- 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
- Correspondence: (J.M.); (J.X.)
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- 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
- Correspondence: (J.M.); (J.X.)
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28
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Liu J, Shao Y, Yuan C, Takaki K, Li Y, Ying Y, Hu Y. Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 °C. Int J Biol Macromol 2021; 183:2199-2204. [PMID: 34058208 DOI: 10.1016/j.ijbiomac.2021.05.183] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 04/11/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022]
Abstract
Effects of the eugenol-chitosan nanoemulsion as an edible coating on the quality of hairtail (Trichiurus haumela) during storage at 4 °C were evaluated. For all samples, such parameters as pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), electrical conductivity (EC), total bacteria count (TVC) and sensory were examined periodically. The results demonstrated that eugenol-chitosan nanoemulsion coating showed better preservative effects than chitosan nanoemulsion alone. Therefore, a coating based on eugenol-chitosan nanoemulsion could be regarded as an effective food-grade biopreservative to maintain the quality of hairtail fish and prolong its shelf life during chilled storage.
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Affiliation(s)
- Jialin Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Ying Shao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda 4-3-5, Morioka 020-8551, Japan
| | - Koichi Takaki
- Faculty of Science and Engineering, Iwate University, Ueda 4-3-5, Morioka 020-8551,Japan
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Yubin Ying
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Yaqin Hu
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
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29
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Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106446] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Yu D, Yu Z, Zhao W, Regenstein JM, Xia W. Advances in the application of chitosan as a sustainable bioactive material in food preservation. Crit Rev Food Sci Nutr 2021; 62:3782-3797. [PMID: 33401936 DOI: 10.1080/10408398.2020.1869920] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Chitosan is obtained from chitin and considered to be one of the most abundant natural polysaccharides. Due to its functional activity, chitosan has received intense and growing interest in terms of applications for food preservation over the last half-century. Compared with earlier studies, recent research has increasingly focused on the exploration of preservation mechanism as well as the targeted inhibition with higher efficiency, which is fueled by availability of more active composite ingredients and integration of more technologies, and gradually perceived as "chitosan-based biofilm preservation." In this Review, we comprehensively summarize the potential antimicrobial mechanisms or hypotheses of chitosan and its widely compounded ingredients, as well as their impacts on endogenous enzymes, oxidation and/or gas barriers. The strategies used for enhancing active function of the film-forming system and subsequent film fabrication processes including direct coating, bioactive packaging film and layer-by-layer assembly are introduced. Finally, future development of chitosan-based bioactive film is also proposed to broaden its application boundaries. Generally, our goal is that this Review is easily accessible and instructive for whose new to the field, as well as hope to advance to the filed forward.
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Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zijuan Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenyu Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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31
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Gálvez-Iriqui AC, García-Romo JS, Cortez-Rocha MO, Burgos-Hernández A, Burboa-Zazueta MG, Luque-Alcaraz AG, Calderón-Santoyo M, Argüelles-Monal WM, Plascencia-Jatomea M. Phytotoxicity, cytotoxicity, and in vivo antifungal efficacy of chitosan nanobiocomposites on prokaryotic and eukaryotic cells. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:3051-3065. [PMID: 32902751 DOI: 10.1007/s11356-020-10716-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Accepted: 08/30/2020] [Indexed: 06/11/2023]
Abstract
Chitosan (CS) nanosystems have potential applications for the control of microorganisms in the medical, environmental, and agrifood fields. In vivo and in vitro assays of CS nanosystems have experienced increased activity due to improved physicochemical properties, biological activity, and reactivity. Hence, it is important to determine whether their application involves toxicological risks. The aim of this study was to evaluate the mutagenic, cytotoxic, phytotoxic, and in vivo antifungal activity of chitosan-pyrrole-2-carboxylic acid nanobiocomposites (CS-PCA). The CS-PCA nanoparticles were synthesized by means of the nanoprecipitation technique with a size and ζ-potential of 502 ± 72 nm and + 54.7 ± 15.0 mV, respectively. According to the Ames test, no evidence of mutagenic activity was observed in Salmonella typhimurium strains. The cytotoxic assay showed that the incorporation of PCA into the CS matrix increased the toxic effect on ARPE-19 cells. However, fluorescence microscopy of ARPE-19 cells did not reveal morphostructural changes allusive to cell injury. CS-PCA exhibited strong phytotoxicity on lettuce seeds and the complete inhibition of seed development. The antifungal assay demonstrated that the CS-PCA delayed Aspergillus niger infection in tomato fruit until day 3; however, its use for the pre-treatment of seeds might exert adverse effects on plant development.
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Affiliation(s)
- Alma Carolina Gálvez-Iriqui
- Departamento de Investigación y Posgrado en Alimentos, Microbiology and Mycotoxins Laboratory, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000, Hermosillo, Sonora, México
| | - Joel Said García-Romo
- Departamento de Investigación y Posgrado en Alimentos, Microbiology and Mycotoxins Laboratory, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000, Hermosillo, Sonora, México
| | - Mario Onofre Cortez-Rocha
- Departamento de Investigación y Posgrado en Alimentos, Microbiology and Mycotoxins Laboratory, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000, Hermosillo, Sonora, México
| | - Armando Burgos-Hernández
- Departamento de Investigación y Posgrado en Alimentos, Microbiology and Mycotoxins Laboratory, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000, Hermosillo, Sonora, México
| | - María Guadalupe Burboa-Zazueta
- Departamento de Investigaciones Científicas y Tecnológicas, Cell Biology Laboratory, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000, Hermosillo, Sonora, México
| | - Ana Guadalupe Luque-Alcaraz
- Departamento de Ingeniería Biomédica, Universidad Estatal de Sonora, Ley Federal del Trabajo S/N, Col. Apolo, 83100, Hermosillo, Sonora, México
| | - Montserrat Calderón-Santoyo
- Integral Laboratory of Food Research, Instituto Tecnológico de Tepic, Avenida Tecnológico 2595, Col. Lagos del Country, 63175, Tepic, Nayarit, México
| | - Waldo Manuel Argüelles-Monal
- Biopolymer Laboratory, Centro de Investigación y Desarrollo en Alimentación, A.C., Carretera Gustavo Enrique Astiazarán Rosas, N0. 46, 83304, Hermosillo, Sonora, Mexico
| | - Maribel Plascencia-Jatomea
- Departamento de Investigación y Posgrado en Alimentos, Microbiology and Mycotoxins Laboratory, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000, Hermosillo, Sonora, México.
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32
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Liu W, Mei J, Xie J. Effect of locust bean gum-sodium alginate coatings incorporated with daphnetin emulsions on the quality of Scophthalmus maximus at refrigerated condition. Int J Biol Macromol 2020; 170:129-139. [PMID: 33338530 DOI: 10.1016/j.ijbiomac.2020.12.089] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 12/02/2020] [Accepted: 12/11/2020] [Indexed: 12/13/2022]
Abstract
In this study, the microbiological, physicochemical, and flavor changes of turbot (Scophthalmus maximus) coated with a composite active coating of locust bean gum (LBG) and sodium alginate (SA) supplemented with daphnetin emulsions (0.16, 0.32, 0.64 mg·mL-1) were determined during 18 days of refrigerated storage (4 ± 1 °C). Results showed that LBG-SA coatings containing 0.32 mg·mL-1 daphnetin emulsions could significantly lower the total viable count (TVC), psychrophiles, Pseudomonas spp. and H2S-producing bacteria counts, and inhibit the productions of off-flavor compounds including the total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. 32 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometer method (SPME-GC/MS) during refrigerated storage and the treated turbot samples significantly lowered the relative content of fishy flavor compounds. Further, the LBG-SA coatings containing daphnetin could also delay the myofibril degradation of the turbot samples. These results indicated that the LBG-SA coatings with 0.32 mg·mL-1 daphnetin were a potential alternative way to improve the quality of turbot during refrigerated storage.
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Affiliation(s)
- Wenru Liu
- 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
| | - Jun Mei
- 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.
| | - 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.
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33
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Shahidi F, Hossain A. Preservation of aquatic food using edible films and coatings containing essential oils: a review. Crit Rev Food Sci Nutr 2020; 62:66-105. [DOI: 10.1080/10408398.2020.1812048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | - Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
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34
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Liu J, Shibata M, Ma Q, Liu F, Lu Q, Shan Q, Hagiwara T, Bao J. Characterization of fish collagen from blue shark skin and its application for chitosan- collagen composite coating to preserve red porgy (Pagrus major) meat. J Food Biochem 2020; 44:e13265. [PMID: 32567143 DOI: 10.1111/jfbc.13265] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 02/24/2020] [Accepted: 03/29/2020] [Indexed: 01/20/2023]
Abstract
Pepsin soluble collagen (PSC) was extracted from blue shark (Prionace glauca) skin and was used for chitosan-collagen composite coating to investigate coating effects on fresh red porgy (Pagrus major) fillet quality during storage at 4°C. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, K value, drip loss, and sensory evaluation scores were measured as deterioration indexes. Results show that coating by 1% of chitosan solutions containing 0.0%-0.8% of PSC significantly improved most deterioration indexes. Coating by 1% of chitosan solution containing 0.8% of PSC yielded the best results for K value, drip loss, and sensory evaluation, although the other indexes show no clear PSC concentration dependence. These results indicate 1% of chitosan solution containing 0.8% of PSC as the best coating formulation examined in this study. PRACTICAL APPLICATIONS: Aquatic products have high contents of water and protein. Their qualities are likely to decline because of endogenous chemical and enzyme reactions, and also because of the role of spoilage and pathogenic microorganisms during storage. The edible collagen and chitosan coating suggested by this research is biodegradable, biocompatible, cost effective, and is able to meet the requirements for food quality and storage duration. Pepsin soluble collagen (PSC) is an aquatic product processing by-product that makes the maximum use of resources. As described herein, a composite formulation comprising collagen and chitosan improves preservation effects of different types of coatings. A more high-quality and effective edible coating formulation was obtained, thereby extending the red porgy fillet shelf life.
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Affiliation(s)
- Jinyan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Mario Shibata
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Qingbao Ma
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Fangfang Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Qi Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Qianyi Shan
- National Food Quality Supervision and Inspection Center, Shanghai Institute of Quality Inspection and Technical Research, Shanghai, China
| | - Tomoaki Hagiwara
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Jianqiang Bao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
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35
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Xu Y, Yin Y, Li T, Zhao H, Li X, Li J, Sun T. Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) fillets. J Food Sci 2020; 85:1037-1044. [PMID: 32175601 DOI: 10.1111/1750-3841.14980] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 10/10/2019] [Accepted: 10/28/2019] [Indexed: 01/26/2023]
Abstract
Effects of lysozyme (LYS) combined with cinnamaldehyde (CA) on quality enhancement of olive flounder (Paralichthys olivaceus) fillets during refrigerated storage at 4 °C for 20 days were assessed. Changes of total viable count (TVC), K-value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), and trichloroacetic acid-soluble peptide (TCA-soluble peptide) in samples were determined periodically. Results demonstrated that the combination of LYS and CA treatment enhanced the antibacterial activity against S. putrefaciens and P. fluorescens, and lowered TVC values. Meanwhile, LYS combined with CA significantly retarded the increases of TBA value, TVB-N, K-value, and TCA-soluble peptide content compared to the control. Furthermore, the combined treatment also effectively maintained the texture properties of flounder fillets during the storage period. The efficiency was better than that of LYS or CA treatment alone. Thus, LYS combined with CA is promising in olive flounder shelf life extension.
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Affiliation(s)
- Yongxia Xu
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Yiming Yin
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Tao Li
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Honglei Zhao
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Xuepeng Li
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Jianrong Li
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Tong Sun
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
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36
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Inanli AG, Tümerkan ETA, Abed NE, Regenstein JM, Özogul F. The impact of chitosan on seafood quality and human health: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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37
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Sun JL, Zhao LL, Liao L, Tang XH, Cui C, Liu Q, He K, Ma JD, Jin L, Yan T, Zhou J, Yang S. Interactive effect of thermal and hypoxia on largemouth bass (Micropterus salmoides) gill and liver: Aggravation of oxidative stress, inhibition of immunity and promotion of cell apoptosis. FISH & SHELLFISH IMMUNOLOGY 2020; 98:923-936. [PMID: 31770642 DOI: 10.1016/j.fsi.2019.11.056] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 11/18/2019] [Accepted: 11/22/2019] [Indexed: 06/10/2023]
Abstract
High temperatures and low oxygen in aquatic environments, such as intensive aquaculture or in natural watersheds, inevitably cause stress in fish. Fish are exposed to high temperatures during the summer, which exacerbates hypoxia. Hypoxia (1.2 ± 0.2 mg/L) under 20 °C (20 HG) and 26 °C (26 HG) was simulated to induce stress in largemouth bass (Micropterus salmoides). Related enzymes and genes involved in antioxidant, immune, and apoptotic responses were selected to explore the interactive effects of temperature and hypoxia on largemouth bass. The results showed that malondialdehyde (MDA) levels in plasma, gill, and liver increased in the 26 HG (p < 0.05). Liver superoxide dismutase (SOD) activity increased in the 26 HG. Peak SOD (SOD1, SOD2, SOD3a, and SOD3b), CAT, and GSH-Px mRNA levels in the gill and liver were observed at 12-24 h of stress. The levels of gill and liver total antioxidant capacity, catalase (CAT), glutathione peroxidase (GSH-Px) activities and other enzyme activities and genes in the 26 HG were higher than those in the 20 HG (p < 0.05). The gill and liver acid phosphatase and alkaline phosphatase activities increased with time in the 26 HG (p < 0.05), while gill and liver lysozyme activities in the 26 HG were lower than those in the 20 HG (p < 0.05). Tumor necrosis factor-α mRNA level was upregulated in the gill and downregulated in the liver at 24 h in the 26 HG. Interleukin (IL)-1β and IL-8 mRNA levels were upregulated in the gill and liver in the 26 HG at 24 h, whereas IL-15 mRNA level was downregulated in the 26 HG at 12 h. Transforming growth factor-β1 mRNA level was upregulated in the gill in the 20 HG at 24 h, but downregulated in gill and liver in the 26 HG at 24 h. Similarly, IL-10, Hepcidin-1, and Hepcidin-2 showed lower expression levels in the 26 HG. Gill and liver caspase-3 activities were higher in the 26 HG (p < 0.05), and gill caspase-3 activity was higher than that in the liver. The mRNA levels of proapoptotic genes (caspase-3, caspase-8, and caspase-9) were higher in the 26 HG. The present study demonstrates the interactive effects of temperature and hypoxia on stress in largemouth bass gill and liver. These results will be helpful to understand the mechanisms of stress induced by temperature and hypoxia in fish and provide a theoretical basis for aquaculture management.
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Affiliation(s)
- Jun-Long Sun
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
| | - Liu-Lan Zhao
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
| | - Lei Liao
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
| | - Xiao-Hong Tang
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
| | - Can Cui
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
| | - Qiao Liu
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
| | - Kuo He
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
| | - Ji-Deng Ma
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
| | - Long Jin
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
| | - Tao Yan
- Fisheries Institute of Sichuan Academy of Agricultural Science, Chengdu, Sichuan, 611731, China.
| | - Jian Zhou
- Fisheries Institute of Sichuan Academy of Agricultural Science, Chengdu, Sichuan, 611731, China.
| | - Song Yang
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
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Khodanazary A. Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1702997] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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39
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Mei J, Ma X, Xie J. Review on Natural Preservatives for Extending Fish Shelf Life. Foods 2019; 8:E490. [PMID: 31614926 PMCID: PMC6835557 DOI: 10.3390/foods8100490] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/10/2019] [Accepted: 10/11/2019] [Indexed: 12/22/2022] Open
Abstract
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.
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Affiliation(s)
- Jun Mei
- 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
| | - Xuan Ma
- 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.
- 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.
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40
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Zheng K, Xiao S, Li W, Wang W, Chen H, Yang F, Qin C. Chitosan-acorn starch-eugenol edible film: Physico-chemical, barrier, antimicrobial, antioxidant and structural properties. Int J Biol Macromol 2019; 135:344-352. [DOI: 10.1016/j.ijbiomac.2019.05.151] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 05/07/2019] [Accepted: 05/21/2019] [Indexed: 12/20/2022]
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41
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Yu D, Wu L, Regenstein JM, Jiang Q, Yang F, Xu Y, Xia W. Recent advances in quality retention of non-frozen fish and fishery products: A review. Crit Rev Food Sci Nutr 2019; 60:1747-1759. [DOI: 10.1080/10408398.2019.1596067] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Liying Wu
- Yangtze Delta Region of Institute of Tsinghua University, Zhejiang, Jiaxing, Zhejiang, China
| | | | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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42
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Su YL, Chen G, Chen LS, Li JZ, Wang G, He JY, Zhan TY, Li YW, Yan MT, Huang YH, Qin QW, Dan XM, Sun HY. Effects of antimicrobial peptides on serum biochemical parameters, antioxidant activity and non-specific immune responses in Epinephelus coioides. FISH & SHELLFISH IMMUNOLOGY 2019; 86:1081-1087. [PMID: 30593900 DOI: 10.1016/j.fsi.2018.12.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 12/17/2018] [Accepted: 12/23/2018] [Indexed: 06/09/2023]
Abstract
Antimicrobial peptides (AMPs) are small proteins showing broad-spectrum antimicrobial activity that have been known to be powerful agents against a variety of pathogens (bacteria, fungi and viruses). In this study, the effects of AMPs from Bacillus subtilis on Epinephelus coioides were examined. E. coioides were fed with diets containing AMPs (0, 100, 200, 400 or 800 mg/kg) for four weeks. Results showed that the levels of total protein (TP), albumin (ALB), alanine aminotransferase (ALT), aspartate aminotransferase (AST), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C) and blood glucose (GLU) and lipopolysaccharide (LPS) in the serum of E. coioides changed than those of the control group; compared to the control group, the levels of total antioxidant capacity (T-AOC), superoxide dismutase (SOD), catalase (CAT), malondialdehyde (MDA) and lysozyme (LZM) levels in E. coioides fed with different dosages AMP diets were also different; in addition, the mRNA expression of tumor necrosis factor alpha (TNF-α), interleukin-1-beta (IL-1β), and heat shock protein 90 (Hsp90) in the tissues of E. coioides were measured, the three genes in the tissues examined were significantly upregulated. The results demonstrated that diets containing AMPs can enhance the antioxidant capacity and innate immune ability of E. coioides, indicating that AMPs might be a potential alternative to antibiotics in E. coioides.
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Affiliation(s)
- Yu-Ling Su
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China; CAS Key Laboratory of Tropical Marine Bio-resources and Ecology (LMB), Guangdong Provincial Key Laboratory of Applied Marine Biology (LAMB), South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, PR China
| | - Guo Chen
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China; CAS Key Laboratory of Tropical Marine Bio-resources and Ecology (LMB), Guangdong Provincial Key Laboratory of Applied Marine Biology (LAMB), South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, PR China
| | - Liang-Shi Chen
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China; CAS Key Laboratory of Tropical Marine Bio-resources and Ecology (LMB), Guangdong Provincial Key Laboratory of Applied Marine Biology (LAMB), South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, PR China
| | - Jia-Zhou Li
- Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Science, Guangzhou, 510640, Guangdong Province, PR China
| | - Gang Wang
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China
| | - Jia-Yang He
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China; CAS Key Laboratory of Tropical Marine Bio-resources and Ecology (LMB), Guangdong Provincial Key Laboratory of Applied Marine Biology (LAMB), South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, PR China
| | - Tian-Yong Zhan
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China; CAS Key Laboratory of Tropical Marine Bio-resources and Ecology (LMB), Guangdong Provincial Key Laboratory of Applied Marine Biology (LAMB), South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, PR China
| | - Yan-Wei Li
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China
| | - Mu-Ting Yan
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China
| | - You-Hua Huang
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China
| | - Qi-Wei Qin
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China
| | - Xue-Ming Dan
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China.
| | - Hong-Yan Sun
- Joint Laboratory of Guangdong Province and Hong Kong Regions on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, Guangdong Province, PR China.
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