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Eskandari Z, Hosseini SF, Yaghmur A. Production of Omega-3 Fatty Acid Concentrates from Common Kilka Oil: Optimization of the Urea Complexation Process. Molecules 2024; 29:2430. [PMID: 38893305 PMCID: PMC11173876 DOI: 10.3390/molecules29112430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/21/2024] Open
Abstract
There has been an increase in interest in the application of ω-3 PUFAs, especially EPA and DHA, in the development of various food products owing to their myriad health benefits. However, most fish oils do not contain more than 30% combined levels of EPA and DHA. In this study, through the urea complexation procedure, the production of EPA and DHA concentrate in their free fatty acids (FFAs) form was achieved from an enzymatic oil extracted from common kilka (Clupeonella cultriventris caspia). To gain the maximum value of EPA and DHA, the response surface methodology (RSM), which is an effective tool to categorize the level of independent variables onto the responses of an experimental process, was also used. Different variables including the urea-fatty acids (FAs) ratio (in the range of 2-6, w/w), the temperature of crystallization (in the range of -24-8 °C), and the time of crystallization (in the range of 8-40 h) were investigated by response surface methodology (RSM) for maximizing the EPA and DHA contents. Following the model validation, the levels of the variables at which the maximum desirability function (0.907 score) was obtained for response variables were 5:1 (urea-FAs ratio), -9 °C (the temperature of crystallization), and 24 h (the time of crystallization). Under these optimal conditions, increases of 2.2 and 4.4 times in the EPA and DHA concentrations were observed, respectively, and an increase in the concentrations of EPA and DHA from 5.39 and 13.32% in the crude oil to 12.07 and 58.36% in the ω-3 PUFA concentrates were observed, respectively. These findings indicate that the urea complexation process is efficient at optimizated conditions.
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Affiliation(s)
- Zahra Eskandari
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor 46414-356, Iran;
| | - Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor 46414-356, Iran;
| | - Anan Yaghmur
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark;
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2
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Ma XY, Shao ZL, Yu XP, Wang ZL. A Droplet Digital PCR-Based Approach for Quantitative Analysis of the Adulteration of Atlantic Salmon with Rainbow Trout. Foods 2023; 12:4309. [PMID: 38231780 DOI: 10.3390/foods12234309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/26/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Low-cost fish species are often used to adulterate or substitute for Atlantic salmon products, posing a serious threat to market order and public health. Hence, reliable techniques are urgently needed to detect Atlantic salmon adulteration. In this study, a precise method for identifying and quantifying adulterated Atlantic salmon with rainbow trout based on droplet digital PCR (ddPCR) testing was developed. Species-specific primers and probes were designed targeting the single-copy nuclear gene myoglobin of two salmonids. A quantitative formula for calculating the mass fraction of adulterated Atlantic salmon with rainbow trout was established based on a one-step conversion strategy, in which the DNA copy number ratios were directly transformed to meat mass fractions by introducing a fixed constant (the transfer coefficient). The dynamic range of the established ddPCR method was from 1% to 90%, with a limit of detection (LOD) of 0.2% and a limit of quantification (LOQ) of 0.8% for rainbow trout in Atlantic salmon, respectively. The quantification method demonstrated an acceptable level of repeatability and reproducibility, as the values of the relative standard deviation (RSD) for the tested meat mixtures with the known fractions were all less than 5%. Thermal and freezing treatments, as well as adding food additives within the recommended dosage limits, had no significant effect on the quantification accuracy. The method was successfully applied to detect rainbow trout adulteration in commercial raw and processed Atlantic salmon products. In comparison to real-time quantitative PCR (qPCR) testing, the established ddPCR method exhibited a higher level of stability and accuracy. Overall, the ddPCR-based quantitative method exhibited high levels of accuracy, stability, sensitivity, and practicability, suitable for applications in the routine surveillance and quality assurance of salmon products.
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Affiliation(s)
- Xiao-Yu Ma
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Zhu-Long Shao
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Xiao-Ping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Zheng-Liang Wang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
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3
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Enzymatic Synthesis Process of EPA- and DHA-Enriched Structured Acylglycerols at the sn-2 Position Starting from Commercial Salmon Oil and Concentrated by Response Surface Methodology under Supercritical Conditions. Processes (Basel) 2023. [DOI: 10.3390/pr11020537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023] Open
Abstract
The bioavailability of n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) has shown to be greatly influenced by their location in the triacylglycerol backbone. Therefore, the synthesis of structured acylglycerols (SAcyl), which include eicosapentaenoic acids (EPAs) or docosahexaenoic acids (DHAs) at the sn-2 position, has attracted a great interest. The objective of this study was to optimize the synthesis process of a SAcyl from commercial refined salmon oil and an EPA/DHA concentrate in order to enhance the positioning of EPA and DHA in the sn-2 location of the glycerol moiety. For this purpose, immobilized lipase B from Candida antarctica (nonspecific) was used for the acidolysis process under the CO2 supercritical condition. As a result of carrying out a Draper-Lin composite design through the response surface methodology of 18 experiments, an optimized extraction including SAcyl compounds was obtained. Mass spectrometry (MALDI-TOF) analysis was employed to identify the EPA/DHA location at the sn-2 position in the resulting glycerol moiety. In the fraction obtained, an increase in the EPA and DHA content at the sn-2 position was detected. Remarkably, the optimized SAcyl obtained after 6 h, 82 bar, and 60 °C led to the highest EPA/DHA yield at the sn-2 position in the resulting molecule.
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Dovale-Rosabal G, Espinosa A, Rodríguez A, Barriga A, Palomino-Calderón A, Romero N, Troncoso RH, Aubourg SP. Effect of Structured Phenolic Lipids with EPA/DHA and Gallic Acid against Metabolic-Associated Fatty Liver Disease (MAFLD) in Mice. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227702. [PMID: 36431812 PMCID: PMC9696657 DOI: 10.3390/molecules27227702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/11/2022]
Abstract
Obesity is the leading risk factor for developing metabolic (dysfunction)-associated fatty liver disease (MAFLD). The food industry has an essential role in searching for new strategies to improve primary food sources to revert some of the metabolic alterations induced by obesity. There is consistent evidence that long-chain polyunsaturated fatty acids (n-3 LCPUFA) belonging to the n-3 series, i.e., eicosapentaenoic (20:5n-3, EPA) and docosahexaenoic (22:6n-3, DHA) acids, could revert some alterations associated with obesity-induced metabolic diseases. A relevant tool is the synthesis of structured acylglycerols (sAG), which include EPA or DHA at the sn-2 position. On the other hand, it has been reported that a crucial role of antioxidants is the reversion of MAFLD. In this work, we studied the effects of new molecules incorporating gallic acid (GA) into EPA/DHA-rich structured lipids. Mice were fed with a high-fat diet (60%) for three months and were then divided into five groups for supplementation with sAG and sAG structured with gallic acid (structured phenolic acylglycerols, sPAG). sPAG synthesis was optimized using a 2²-screening factorial design based on the response surface methodology (RSM). Our results show that treatment of sPAG was effective in decreasing visceral fat, fasting glycemia, fasting insulin, suggesting that this new molecule has a potential use in the reversal of MAFLD-associated alterations.
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Affiliation(s)
- Gretel Dovale-Rosabal
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Carlos Lorca Tobar 964, Santiago 8380494, Chile
| | - Alejandra Espinosa
- Escuela de Medicina, Campus San Felipe, Universidad de Valparaíso, Valparaíso 2340000, Chile
- Department of Medical Technology, Faculty of Medicine, University of Chile, Independencia 1027, Santiago 8380000, Chile
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Carlos Lorca Tobar 964, Santiago 8380494, Chile
- Correspondence: (A.R.); (S.P.A.)
| | - Andrés Barriga
- Centre of Studies for the Development of Chemistry (CEPEDEQ), Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Carlos Lorca Tobar 964, Santiago 8380494, Chile
| | - Alan Palomino-Calderón
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Carlos Lorca Tobar 964, Santiago 8380494, Chile
| | - Nalda Romero
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Carlos Lorca Tobar 964, Santiago 8380494, Chile
| | - Rodrigo Hernán Troncoso
- Laboratory of Nutrition and Physical Activity (LABINAF), Institute of Nutrition and Food Technology (INTA), Universidad de Chile, El Líbano 5524, Santiago 7830490, Chile
| | - Santiago Pedro Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
- Correspondence: (A.R.); (S.P.A.)
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Zhou J, Lee YY, Mao Y, Wang Y, Zhang Z. Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems. Foods 2022; 11:foods11162400. [PMID: 36010399 PMCID: PMC9407428 DOI: 10.3390/foods11162400] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 12/19/2022] Open
Abstract
Structured lipids (SLs) refer to a new type of functional lipid obtained by modifying natural triacylglycerol (TAG) through the restructuring of fatty acids, thereby altering the composition, structure, and distribution of fatty acids attached to the glycerol backbones. Due to the unique functional characteristics of SLs (easy to absorb, low in calories, reduced serum TAG, etc.), there is increasing interest in the research and application of SLs. SLs were initially prepared using chemical methods. With the wide application of enzymes in industries and the advantages of enzymatic synthesis (mild reaction conditions, high catalytic efficiency, environmental friendliness, etc.), synthesis of SLs using lipase has aroused great interest. This review summarizes the reaction system of SL production and introduces the enzymatic synthesis and application of some of the latest SLs discussed/developed in recent years, including medium- to long-chain triacylglycerol (MLCT), diacylglycerol (DAG), EPA- and DHA-enriched TAG, human milk fat substitutes, and esterified propoxylated glycerol (EPG). Lastly, several new ways of applying SLs (powdered oil, DAG plastic fat, inert gas spray oil, and emulsion) in the future food industry are also highlighted.
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Affiliation(s)
- Jun Zhou
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yilin Mao
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
- Correspondence:
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Suraiya S, Ahmmed MK, Haq M. Immunity boosting roles of biofunctional compounds available in aquafoods: A review. Heliyon 2022; 8:e09547. [PMID: 35663745 PMCID: PMC9160354 DOI: 10.1016/j.heliyon.2022.e09547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 11/24/2021] [Accepted: 05/20/2022] [Indexed: 11/29/2022] Open
Abstract
Aquafoods are diverse and rich in containing various health functional compounds which boost natural immunity. In this manuscript, the contents of biofunctional compounds such as vitamins, minerals, protein and amino acids, ω-3 polyunsaturated fatty acids, and pigments, etc. in various aquafoods like fishes, molluscs, crustaceans, seaweeds etc. are reported. The functional roles of those compounds are also depicted which enhance the immunecompetence and immunomodulation of the consumers. This paper provides an account of the recommended daily dietary intake level of those compounds for human. Those compounds available in aquafoods are recommended as they fight against various infectious diseases by enhancing immunity. Available reports on the bioactive compounds in aquafoods reveal the immunity boosting performances which may offer a new insight into controlling infectious diseases. Various bioactive compounds are available in diverse aquafoods. Aquafoods are rich in vitamins, minerals, amino acids, ω-3 PUFAs, and pigments. These compounds enhance immunecompetence and immunomodulation. Boosting immune system is an effective way to combat infectious diseases.
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Affiliation(s)
- Sharmin Suraiya
- Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Mirja Kaizer Ahmmed
- Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh
| | - Monjurul Haq
- Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
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7
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Somacal S, Somacal S, Pinto VS, de Deus C, Vendruscolo RG, de Almeida TM, Wager R, Mazutti MA, de Menezes CR. Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation. Food Res Int 2022; 152:110907. [DOI: 10.1016/j.foodres.2021.110907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/30/2021] [Accepted: 12/14/2021] [Indexed: 11/29/2022]
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8
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Ho TC, Kiddane AT, Khan F, Cho YJ, Park JS, Lee HJ, Kim GD, Kim YM, Chun BS. Pressurized liquid extraction of phenolics from Pseuderanthemum palatiferum (Nees) Radlk. leaves: optimization, characterization, and biofunctional properties. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.01.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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Fu X, Hong X, Liao J, Ji Q, Li C, Zhang M, Ye Z, Yu X. Fingerprint Approaches Coupled with Chemometrics to Discriminate Geographic Origin of Imported Salmon in China's Consumer Market. Foods 2021; 10:foods10122986. [PMID: 34945538 PMCID: PMC8701728 DOI: 10.3390/foods10122986] [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: 10/20/2021] [Revised: 11/18/2021] [Accepted: 11/24/2021] [Indexed: 11/29/2022] Open
Abstract
Of the salmon sold in China’s consumer market, 92% was labelled as Norwegian salmon, but was in fact was mainly imported from Chile. The aim of this study was to establish an effective method for discriminating the geographic origin of imported salmon using two fingerprint approaches, Near-infrared (NIR) spectroscopy and mineral element fingerprint (MEF). In total, 80 salmon (40 from Norway and 40 from Chile) were tested, and data generated by NIR and MEF were analysed via various chemometrics. Four spectral preprocessing methods, including vector normalization (VN), Savitzky Golay (SG) smoothing, first derivative (FD) and second derivative (SD), were employed on the raw NIR data, and a partial least squares (PLS) model based on the FD + SG9 pretreatment could successfully differentiate Norwegian salmons from Chilean salmons, with a R2 value of 98.5%. Analysis of variance (ANOVA) and multiple comparative analysis were employed on the contents of 16 mineral elements including Pb, Fe, Cu, Zn, Al, Sr, Ni, As, Cr, V, Se, Mn, K, Ca, Na and Mg. The results showed that Fe, Zn, Al, Ni, As, Cr, V, Se, Ca and Na could be used as characteristic elements to discriminate the geographical origin of the imported salmon, and the discrimination rate of the linear discriminant analysis (LDA) model, trained on the above 10 elements, could reach up to 98.8%. The results demonstrate that both NIR and MEF could be effective tools for the rapid discrimination of geographic origin of imported salmon in China’s consumer market.
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Affiliation(s)
- Xianshu Fu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Xuezhen Hong
- College of Quality & Safety Engineering, China Jiliang University, Hangzhou 310018, China;
| | - Jinyan Liao
- Zhejiang Yuying College of Vocational Technology, Business and Trade Branch, Hangzhou 310018, China
- Correspondence: (J.L.); (M.Z.); Tel.: +86-571-86877182 (J.L.); +86-571-86914476 (M.Z.)
| | - Qingge Ji
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Chaofeng Li
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Mingzhou Zhang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
- Correspondence: (J.L.); (M.Z.); Tel.: +86-571-86877182 (J.L.); +86-571-86914476 (M.Z.)
| | - Zihong Ye
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Xiaoping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
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10
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Ahmmed MK, Carne A, Ahmmed F, Stewart I, Sabrina Tian H, Bekhit AEDA. Positional distribution of fatty acids and phospholipid composition in King salmon (Oncorhynchus tshawytscha) head, roe and skin using nuclear magnetic resonance spectroscopy. Food Chem 2021; 363:130302. [PMID: 34130099 DOI: 10.1016/j.foodchem.2021.130302] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 12/21/2022]
Abstract
This study used a novel extraction method (ETHEX) to extract the lipid content of King salmon head, skin and roe, and determined the lipid profiles using GC-FID, 13C NMR and 31P NMR spectroscopy. On a wet tissue basis, King salmon roe was found to contain the highest amount of phospholipid (26.53 µmol/g) and n-3 fatty acids (43.32%), followed by head (PL = 10.76 µmol/g; n-3 = 7.21%) and skin (PL = 4.98 µmol/g; n-3 = 8.23%). Total EPA (6.62%) and DHA (28.83%) content, along with the sn-2 positioned EPA (3.25%), DPA (1.36%) and DHA (16.35%) were also higher in roe compared with head and skin. The highest amount of EPA (7.99%) and DHA (34.47%) contents were found in the polar lipid fractions of roe, followed by skin (EPA = 4.19%; DHA = 25.95%) and head (EPA = 2.61%; DHA = 17.85%). This result suggests that salmon roe could be used for developing n-3 phospholipid enriched products.
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Affiliation(s)
- Mirja Kaizer Ahmmed
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh.
| | - Alan Carne
- Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
| | - Fatema Ahmmed
- Department of Chemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | - Ian Stewart
- Department of Chemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
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11
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Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization. Int J Biol Macromol 2021; 182:1-10. [PMID: 33775767 DOI: 10.1016/j.ijbiomac.2021.03.141] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 03/18/2021] [Accepted: 03/22/2021] [Indexed: 12/11/2022]
Abstract
The current work aimed to prepare emulsion gels based on European eel skin gelatin (ESG). The results revealed that the ESG exhibited interesting antioxidant and functional properties in a dose-dependent manner. The ESG has a gel strength of 354.86 g and high gelling and melting temperatures of about 33 and 43 °C, respectively. Hence, based on its interesting gelling ability, the ESG-based gel was employed to stabilize European eel oil (EO) emulsions. In this context, two emulsions were prepared by homogenization or homogenization followed by sonication at EO:ESG weight ratios of 1:2 and 1:4. The physicochemical, textural, structural and thermal properties of emulsion gelatin-based gels (EGGs) were evaluated. The EGGs had a rigid and a cohesive gel network, according to the textural and microstructural analysis. Structural and thermogravimetric analyses showed the effective entrapment of EO in the ESG gel network.
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12
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Hosseini SF, Soofi M, Rezaei M. Enhanced physicochemical stability of ω-3 PUFAs concentrates-loaded nanoliposomes decorated by chitosan/gelatin blend coatings. Food Chem 2020; 345:128865. [PMID: 33601664 DOI: 10.1016/j.foodchem.2020.128865] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 11/13/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
To enhance the physicochemical stability of ω-3 PUFAs concentrates from fish oil, biopolymer coating based on chitosan (CH) and gelatin (GE) deposited on the surface of nanoliposomes (NLs) has been synthesized and characterized. The mean particle size of surface-decorated nanoliposomes (SDNLs) containing ω-3 PUFAs concentrates was found to be in the range of 209.5-454.3 nm. Scanning and transmission electron microscopy revealed the spherical shape and smooth surface of the nanovesicles. Fourier-transform infrared spectroscopy and X-ray diffraction observations confirmed that the NLs have been successfully coated by biopolymeric blends. The highest entrapment efficiency of 81.6% was obtained in polymer-stabilized NLs with a concentration ratio of 0.3:0.1 (CH:GE). Differential scanning calorimetry results revealed enhanced thermal stability of vesicles after polymeric blend desorption. Finally, the oxidative stability assays demonstrated that the ω-3 PUFAs concentrates entrapped in SDNLs was protected against oxidation in comparison to the free ω-3 PUFAs concentrates.
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Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
| | - Maryam Soofi
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran
| | - Masoud Rezaei
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran
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13
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Šimat V, Elabed N, Kulawik P, Ceylan Z, Jamroz E, Yazgan H, Čagalj M, Regenstein JM, Özogul F. Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits. Mar Drugs 2020; 18:E627. [PMID: 33317025 PMCID: PMC7764318 DOI: 10.3390/md18120627] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/29/2020] [Accepted: 12/05/2020] [Indexed: 12/11/2022] Open
Abstract
The oceans have been the Earth's most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.
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Affiliation(s)
- Vida Šimat
- University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia;
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Avenue de la République, BP 77-1054 Amilcar, Tunisia;
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, 65080 Van, Turkey;
| | - Ewelina Jamroz
- Institute of Chemistry, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Hatice Yazgan
- Faculty of Veterinary Medicine, Cukurova University, 01330 Adana, Turkey;
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia;
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey
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14
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Hatamian M, Noshad M, Abdanan-Mehdizadeh S, Barzegar H. Effect of roasting treatment on functional and antioxidant properties of chia seed flours. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.07.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Zhang J, Tao N, Qian X, Wang X, Wang M. Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (
Thunns obesus
) head soup with different colloidal particle size. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14588] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jing Zhang
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
| | - Ningping Tao
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai201306China
| | - Xueli Qian
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
| | - Xichang Wang
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai201306China
| | - Mingfu Wang
- College of Food Science and Technology Shanghai Ocean University Shanghai201306 China
- School of biological sciences The University of Hong Kong Pokfulam Road Hong Kong999077China
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16
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Roy VC, Getachew AT, Cho YJ, Park JS, Chun BS. Recovery and bio-potentialities of astaxanthin-rich oil from shrimp (Penaeus monodon) waste and mackerel (Scomberomous niphonius) skin using concurrent supercritical CO2 extraction. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104773] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Bio-synthesized sardine oil concentrate alters the composition of hepatic lipids in rats: A lipidomic approach. Food Res Int 2020; 130:108874. [PMID: 32156343 DOI: 10.1016/j.foodres.2019.108874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 11/22/2022]
Abstract
Both preventive and curative therapies have created a considerable demand for n-3 PUFAs (polyunsaturated fatty acids) from fish oil, such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, for human use. Bio-synthesized sardine oil (bioSO) concentrate containing an acylglycerols mixture with 50% n-3 PUFAs was obtained by Candida cylindracea lipase hydrolysis and subsequently used for in vivo tests in animals. Wistar rats received, by gavage, a dose of 0.2 g/kg/day of bioSO or unmodified sardine oil (unSO) or saline solution (control) for three consecutive days and the liver tissue was evaluated by a selective and sensitive lipidomic approach based on ultra-performance liquid chromatography-quadruple time-of-flight mass spectrometry (UPLC-QTOF-MSE) and gas chromatography (GC). In addition, antioxidant parameters, response of oxidative stress marker and estimated fatty acid desaturase indexes were determined. The use of bioSO led to an increase in Cer d18:1/16:0, PE-Cer d14:2/18:0 and highly unsaturated phosphatylcholines (PC 38:4, PC 40:6 and PC 42:8) in the hepatic tissue membranes. There was also an increase in DHA incorporation in animals that received bioSO in comparison with the control animals. No differences in superoxide dismutase and catalase activity levels were observed between the groups, and malondialdehyde levels and delta 5-desaturase activity were higher in animals supplemented with bioSO. These results indicate that bioSO increase the hepatic incorporation of DHA, especially those esterified as PCs, and are probably absorbed and transported more effectively than the unSO. Enzymatically hydrolyzed compounds containing antioxidants may be a viable alternative for obtaining n-3 PUFA-enriched functional lipids.
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18
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Zeng Y, Liu P, Yang X, Li H, Li H, Guo Y, Meng X, Liu X. The dietary c9,t11-conjugated linoleic acid enriched from butter reduces breast cancer progression in vivo. J Food Biochem 2020; 44:e13163. [PMID: 32030801 DOI: 10.1111/jfbc.13163] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2019] [Revised: 01/14/2020] [Accepted: 01/16/2020] [Indexed: 01/01/2023]
Abstract
The c9,t11-conjugated linoleic acid (CLA), which is the minor polyunsaturated fatty acid (PUFA) naturally present in butter, has gained attention due to its important preventive effect against breast cancer in vitro. In this paper, the enrichment of c9,t11-CLA from butter was optimized and the preventive effect of dietary c9,t11-CLA against breast cancer in vivo was investigated. Results showed that the concentration of c9,t11-CLA increased more than 10 times via a one-step urea complexation. Furthermore, the dietary c9,t11-CLA showed obvious preventive effect against breast cancer in decreasing the tumor weight and volume, and reducing the tumor incidence up to 50%. In addition, the expression of progesterone receptor and Ki-67 decreased significantly with the treatment of c9,t11-CLA. In conclusion, the dietary c9,t11-CLA enriched from butter showed a preventive effect against breast cancer in vivo via the inhibition of the hormonal receptor and cell proliferation. PRACTICAL APPLICATIONS: This paper provided new insight into the preparation of specific c9,t11-CLA isomer. It can be enriched from butter in large-scale with low-cost by urea complexation. Meanwhile, the enriched dietary c9,t11-CLA can be further processed into cancer prevention functional foods.
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Affiliation(s)
- Yanhong Zeng
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Ping Liu
- Affiliated Hospital of Yangzhou University, Yangzhou University, Yangzhou, China
| | - Xiaohu Yang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
| | - Huimei Li
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Haixing Li
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Yuyun Guo
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Xuanyi Meng
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Xiaohua Liu
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
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19
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Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 92:127-185. [PMID: 32402443 DOI: 10.1016/bs.afnr.2019.11.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
There is a growing concern about chronic diseases such as obesity, diabetes, hypertension, hypercholesterolemia, cancer and cardiovascular diseases resulting from profound changes in the western lifestyle. Aquaculture by-products are generated in large quantities and they can be profitably recycled through their bioactive compounds used for health or food supplements. Improving waste utilization in the field of aquaculture is essential for a sustainable industry to prevent or minimize the environmental impact. In this sense fish by-products are a great source of protein and omega-3 polyunsaturated fatty acids which are particularly studied on Atlantic salmon or rainbow trout. Fish protein hydrolysate (FPH) obtained from chemical, enzymatical and microbial hydrolysis of processing by-products are being used as a source of amino acids and peptides with high digestibility, fast absorption and important biological activities. Omega-3 polyunsaturated fatty acids, eicosapentaenoic (EPA) and docosahexaenoic (DHA) from fish discards have been reported to decrease postprandial triacylglycerol levels, reduction of blood pressure, platelet aggregation and the inflammatory response. Crustacean by-products can also be used to produce chitosan with antioxidant and antimicrobial activity for food and pharmaceutical industries and carotenoids with important biological activity. Seaweeds are rich in bioactive compounds such as alginate, carrageenan, agar, carotenoids and polyphenols with different biological activities such as antioxidant, anticancer, antidiabetic, antimicrobial or anti-inflammatory activity. Finally, regarding harvest microalgae, during the past decades, they were mainly used in the healthy food market, with >75% of the annual microalgal biomass production, used for the manufacture of powders, tablets, capsules or pills. We will report and discuss the present and future role of aquaculture by-products as sources of biomolecules for the design and development of functional foods/beverages. This chapter will focus on the main bioactive compounds from aquaculture by-products as functional compounds in food and their applications in biomedicine for the prevention and treatment of diseases.
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20
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Behera SS. Dietary Fish Oil Concentrates Associated Health Benefits: A Recent Development of Cardiovascular Risk Reduction. Curr Pharm Des 2019; 25:4053-4062. [PMID: 31721698 DOI: 10.2174/1381612825666191112141320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 11/04/2019] [Indexed: 01/05/2023]
Abstract
Fish oil is an abundant source of omega-3 (n-3 or ω-3) polyunsaturated fatty acids (PUFAs) and contains Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). PUFAs are very effective in preventing/ inhibiting cardiovascular incidents, particularly in individuals with high cardiovascular risk/accidents. In this review, composition, extraction of fish oil and its favorable/beneficial effects in Cardiovascular Diseases (CVDs) and molecular mechanism for its treatment/reduction have been discussed. Moreover, the application of fish oil for preventive/protective and remedial/curative properties in nutritive and health benefits has been summarized. All these aspects further search the opportunities/hope and scope with its expected opening and anticipations/ possibilities to provide additional therapeutic substitutes for the reduction of CVDs and registration of new drugs.
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Affiliation(s)
- Sudhanshu S Behera
- Department of Fisheries and Animal Resource Development, Government of Odisha, India
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21
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Cho YJ, Haq M, Park JS, Lee HJ, Chun BS. Physicochemical and biofunctional properties of shrimp (Penaeus japonicus) hydrolysates obtained from hot-compressed water treatment. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2018.11.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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22
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Iizuka Y, Kim H, Hirako S, Chiba K, Wada M, Matsumoto A. Benefits of combination low-dose pioglitazone plus fish oil on aged type 2 diabetes mice. J Food Drug Anal 2018; 26:1265-1274. [PMID: 30249325 PMCID: PMC9298570 DOI: 10.1016/j.jfda.2018.05.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 05/18/2018] [Accepted: 05/25/2018] [Indexed: 01/05/2023] Open
Abstract
The elderly patients with type 2 diabetes suffer more adverse drug events than young adults due to pharmacokinetic and pharmacodynamic changes associated with aging. Reducing the risks of these medication-related problems are equally important for the clinical care of older type 2 diabetes patients. Pioglitazone is used for treating type 2 diabetes as an oral antidiabetic drug. Despite pioglitazone is used helpful insulin sensitizers, the accumulation of subcutaneous fat is considered a major adverse effect of pioglitazone therapy. We investigated to reduce the adverse effect of pioglitazone by combination with fish oil rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in aged diabetic KK mice. The accumulation of subcutaneous fat associated with high-dose pioglitazone is reduced by fish oil, suppressing lipogenesis and stimulating fatty acid β-oxidation in the liver. Our data suggest that adding fish oil to low-dose pioglitazone results in anti-diabetic efficacy similar to that of the high-dose without concomitant body weight gain.
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23
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Rincón-Cervera MÁ, Galleguillos-Fernández R, González-Barriga V, Valenzuela R, Valenzuela A. Concentration of Gamma-Linolenic and Stearidonic Acids as Free Fatty Acids and Ethyl Esters from Viper's Bugloss Seed Oil by Urea Complexation. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800208] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Miguel Ángel Rincón-Cervera
- Institute of Nutrition and Food Technology (INTA); University of Chile; El Líbano 5524. Macul Santiago 7830490 Chile
| | - Raúl Galleguillos-Fernández
- Institute of Nutrition and Food Technology (INTA); University of Chile; El Líbano 5524. Macul Santiago 7830490 Chile
| | - Valeria González-Barriga
- Institute of Nutrition and Food Technology (INTA); University of Chile; El Líbano 5524. Macul Santiago 7830490 Chile
| | - Rodrigo Valenzuela
- Institute of Nutrition and Food Technology (INTA); University of Chile; El Líbano 5524. Macul Santiago 7830490 Chile
- Faculty of Medicine; Department of Nutrition; University of Chile; Avda. Independencia 1027 Independencia Santiago 8380453 Chile
| | - Alfonso Valenzuela
- Institute of Nutrition and Food Technology (INTA); University of Chile; El Líbano 5524. Macul Santiago 7830490 Chile
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24
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Sousa N, Moreira MJ, Saraiva C, de Almeida JMMM. Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss. Foods 2018; 7:foods7040055. [PMID: 29621135 PMCID: PMC5920420 DOI: 10.3390/foods7040055] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 04/02/2018] [Accepted: 04/03/2018] [Indexed: 11/28/2022] Open
Abstract
The aim of this study was to evaluate the potential of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric methods to detect fish adulteration. Muscles of Atlantic salmon (Salmo salar) (SS) and Salmon trout (Onconrhynchus mykiss) (OM) muscles were mixed in different percentages and transformed into mini-burgers. These were stored at 3 °C, then examined at 0, 72, 160, and 240 h for deteriorative microorganisms. Mini-burgers was submitted to Soxhlet extraction, following which lipid extracts were analyzed by FTIR. The principal component analysis (PCA) described the studied adulteration using four principal components with an explained variance of 95.60%. PCA showed that the absorbance in the spectral region from 721, 1097, 1370, 1464, 1655, 2805, to 2935, 3009 cm−1 may be attributed to biochemical fingerprints related to differences between SS and OM. The partial least squares regression (PLS-R) predicted the presence/absence of adulteration in fish samples of an external set with high accuracy. The proposed methods have the advantage of allowing quick measurements, despite the storage time of the adulterated fish. FTIR combined with chemometrics showed that a methodology to identify the adulteration of SS with OM can be established, even when stored for different periods of time.
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Affiliation(s)
- Nuno Sousa
- School of Agrarian and Veterinary Sciences, CECAV, University of Trás-os-Montes e Alto Douro, Quinta de Prados, B. Laboratorial, B1.03, 5001-801 Vila Real, Portugal.
| | - Maria João Moreira
- School of Agrarian and Veterinary Sciences, CECAV, University of Trás-os-Montes e Alto Douro, Quinta de Prados, B. Laboratorial, B1.03, 5001-801 Vila Real, Portugal.
| | - Cristina Saraiva
- School of Agrarian and Veterinary Sciences, CECAV, University of Trás-os-Montes e Alto Douro, Quinta de Prados, B. Laboratorial, B1.03, 5001-801 Vila Real, Portugal.
| | - José M M M de Almeida
- Physics Department, School of Sciences and Technology, University of Trás-os-Montes e Alto Douro, Quinta do Prados, 5001-801 Vila Real, Portugal.
- CAP/INESC TEC-Technology and Science and FCUP-Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal.
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