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Liu Q, Tan L, Hong P, Liu H, Zhou C. Tilapia-soybean protein co-precipitates: Focus on physicochemical properties, nutritional quality, and proteomics profile. Food Chem X 2024; 21:101179. [PMID: 38370298 PMCID: PMC10869750 DOI: 10.1016/j.fochx.2024.101179] [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: 09/05/2023] [Revised: 01/08/2024] [Accepted: 02/01/2024] [Indexed: 02/20/2024] Open
Abstract
The development of binary protein systems featuring superior nutritional properties and applied range is an interesting and challenging task in the food industry. In this study, the tilapia-soybean protein co-precipitates (TSPCs) with different mass ratios of tilapia meat and soybean meal were constructed. Results of physicochemical properties showed that the highest solubility and thermal stability values of TSPCs were 81.90 % and 90.30 °C, respectively. TSPCs have the full complement of amino acids and enhanced nutritional quality compared to tilapia protein isolate (TPI) and soybean protein isolate (SPI). TSPC2:1 and TSPC1:1 contained the highest levels of tryptophan, aspartic acid, glycine, histidine, and arginine relative to TPI and SPI. The in vitro protein digestibility and protein digestibility corrected amino acid scores of TSPCs were also higher than that of SPI. SDS-PAGE revealed that TSPCs contained protein subunits from TPI and SPI. Moreover, the lysine-to-arginine ratio and β subunit were greatly correlated with protein digestibility with correlation coefficients of -0.962 (P < 0.01) and -0.971 (P < 0.01), respectively. Compared to SPI, TSPCs displayed a lower lysine-to-arginine ratio and β-conglycinin content, which improved its digestibility. Proteomic analysis indicated that TSPC1:1 had 989 unique proteins, which gives TSPCs enhanced biological properties compared to TPI and SPI, allowing them to participate in a broad range of biochemical metabolic and signal transduction pathways. The study would advance the utilization of mixed proteins toward exceptional food industry applications.
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Affiliation(s)
- Qingguan Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Li Tan
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Huanming Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
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2
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Brennan CS. Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods. Foods 2024; 13:427. [PMID: 38338562 PMCID: PMC10855700 DOI: 10.3390/foods13030427] [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: 12/04/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Food losses in the agri-food sector have been estimated as representing between 30 and 80% of overall yield. The agro-food sector has a responsibility to work towards achieving FAO sustainable goals and global initiatives on responding to many issues, including climate pressures from changes we are experiencing globally. Regenerative agriculture has been discussed for many years in terms of improving our land and water. What we now need is a focus on the ability to transform innovation within the food production and process systems to address the needs of society in the fundamental arenas of food, health and wellbeing in a sustainable world. Thus, regenerative food innovation presents an opportunity to evaluate by-products from the agriculture and food industries to utilise these waste streams to minimise the global effects of food waste. The mini-review article aims to illustrate advancements in the valorisation of foods from some of the most recent publications published by peer-reviewed journals during the last 4-5 years. The focus will be applied to plant-based valorised food products and how these can be utilised to improve food nutritional components, texture, sensory and consumer perception to develop the foods for the future.
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3
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Jadhav HB, Sablani S, Gogate P, Annapure U, Casanova F, Nayik GA, Alaskar K, Sarwar N, Raina IA, Ramniwas S, Mousavi Khaneghah A. Factors governing consumers buying behavior concerning nutraceutical product. Food Sci Nutr 2023; 11:4988-5003. [PMID: 37701202 PMCID: PMC10494648 DOI: 10.1002/fsn3.3518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/16/2023] [Accepted: 06/13/2023] [Indexed: 09/14/2023] Open
Abstract
In recent years, consumers are increasingly attracted to nutraceuticals, an important part of food considered propitious for human health. Therefore, consumers are willingly switching to nutraceuticals and are ready to pay the premium price. This review aims to identify various factors that govern consumer purchasing of nutraceutical products. The outcomes presented in the review provide a closer understanding of consumer attitudes toward buying behavior and their impact on the growth of the global nutraceutical market. The nutraceutical market has been identified depending on the type of nutraceuticals, forms, and regions governing the nutraceutical market. Factors such as health consciousness, knowledge about a product, product availability, price, marketing strategies, and social factors influence consumers' actual buying behavior toward nutraceutical products. A mini survey in Mumbai city of India was conducted to add practical data to the review, and factors affecting consumers' willingness to buy nutraceutical products were identified. It was observed that the decision-making toward buying nutraceutical products was affected by gender, age, education level, and acculturation. It was also identified that the legislation governing nutraceuticals needs to be harmonized throughout many parts of the world, which restricts the growth of this sector to some extent. The findings elucidate that nutraceutical industries should overcome the regulatory barriers and focus on developing innovative products, which will keep current consumers intact and help increase the consumer base and thus expand the nutraceutical market globally.
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Affiliation(s)
- Harsh B. Jadhav
- Department of Food Engineering and TechnologyInstitute of Chemical TechnologyMumbaiIndia
| | - Shyam Sablani
- Biological Systems Engineering DepartmentWashington State UniversityPullmanWashingtonUSA
| | - Parag Gogate
- Department of Chemical EngineeringInstitute of Chemical TechnologyMumbaiIndia
| | - Uday Annapure
- Department of Food Engineering and TechnologyInstitute of Chemical TechnologyMumbaiIndia
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food InstituteTechnical University of DenmarkKongens LyngbyDenmark
| | - Gulzar Ahmad Nayik
- Department of Food Science and TechnologyGovernment Degree CollegeShopianJammu & KashmirIndia
| | - Kamal Alaskar
- Department of Computer ApplicationBharathi Vidyapeeth Institute of ManagementKolhapur, PuneMaharashtraIndia
| | - Nazmul Sarwar
- Department of Food Processing and EngineeringChattogram Veterinary and Animal Sciences UniversityChattogramBangladesh
| | - Irfan Ahmad Raina
- Department of Food Science and TechnologyUniversity of KashmirSrinagarJammu & KashmirIndia
| | - Seema Ramniwas
- University Centre for Research and DevelopmentChandigarh UniversityMohaliPunjabIndia
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research InstituteWarsawPoland
- Department of Technology of ChemistryAzerbaijan State Oil and Industry UniversityBakuAzerbaijan
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4
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Zhou X, Zhang C, Zhao L, Cao W, Zhou C, Xie X, Chen Y. Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH. Foods 2022; 11:foods11193136. [PMID: 36230214 PMCID: PMC9562268 DOI: 10.3390/foods11193136] [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: 06/20/2022] [Revised: 10/01/2022] [Accepted: 10/08/2022] [Indexed: 11/16/2022] Open
Abstract
Isoelectric solubilisation/co-precipitation (ISP) has been proven to be a better method than blending for preparing plant-animal dual-proteins, which can achieve synergies in the functional properties of heterologous proteins. This paper aims to investigate the effect of extraction pH on the functional properties of co-precipitated dual-protein. The basic composition, subunit composition, solubility, surface hydrophobicity, emulsification and gel properties of co-precipitated dual-protein (Co) prepared from pea and grass carp with pH (2.0, 3.0, 9.0, 10.0 and 11.0) were analysed in this study using ISP. The results showed that the functional properties of Co (Co9, Co10, Co11) prepared by alkali extraction were generally better than those prepared by acid extraction (Co2, Co3). Among them, Co10 has the highest vicilin/legumin α + β value and solubility, while having the lowest surface hydrophobicity, making its emulsification and gel properties superior to other extraction pH values. This study provides an important method reference for preparing plant-animal Co with exceptional functional properties.
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Affiliation(s)
- Xiaohu Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (C.Z.); (L.Z.)
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
- Correspondence: (C.Z.); (L.Z.)
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Xie
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - YuLian Chen
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
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5
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Rana S, Singh A, Surasani VKR, Kapoor S, Desai A, Kumar S. Fish processing waste: a novel source of
non‐conventional
functional proteins. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sudha Rana
- Department of Food Science and Technology Punjab Agriculture University Ludhiana Punjab 141004 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agriculture University Ludhiana Punjab 141004 India
| | - Vijay Kumar Reddy Surasani
- College of Fisheries Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
| | - Swati Kapoor
- Department of Food Science and Technology Punjab Agriculture University Ludhiana Punjab 141004 India
| | - Ajay Desai
- College of Fisheries Dr BS Konkan Krishi Vidyapeeth Dapoli Maharashtra 415629 India
| | - Siddhnath Kumar
- College of Fisheries Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
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6
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Venugopal V, Sasidharan A. Functional proteins through green refining of seafood side streams. Front Nutr 2022; 9:974447. [PMID: 36091241 PMCID: PMC9454818 DOI: 10.3389/fnut.2022.974447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 07/29/2022] [Indexed: 01/09/2023] Open
Abstract
Scarcity of nutritive protein is a major global problem, the severity of which is bound to increase with the rising population. The situation demands finding additional sources of proteins that can be both safe as well as acceptable to the consumer. Food waste, particularly from seafood is a plausible feedstock of proteins in this respect. Fishing operations result in appreciable amounts of bycatch having poor food value. In addition, commercial processing results in 50 to 60% of seafood as discards, which consist of shell, head, fileting frames, bones, viscera, fin, skin, roe, and others. Furthermore, voluminous amounts of protein-rich effluents are released during commercial seafood processing. While meat from the bycatch can be raw material for proteinous edible products, proteins from the process discards and effluents can be recovered through biorefining employing upcoming, environmental-friendly, low-cost green processes. Microbial or enzyme treatments release proteins bound to the seafood matrices. Physico-chemical processes such as ultrasound, pulse electric field, high hydrostatic pressure, green solvent extractions and others are available to recover proteins from the by-products. Cultivation of photosynthetic microalgae in nutrient media consisting of seafood side streams generates algal cell mass, a rich source of functional proteins. A zero-waste marine bio-refinery approach can help almost total recovery of proteins and other ingredients from the seafood side streams. The recovered proteins can have high nutritive value and valuable applications as nutraceuticals and food additives.
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7
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Nguyen TB, Mueni LM, Bui TNTV, Bao HND, Thi Kim Cuc N, Nicolai T. Characterization of tuna dark muscle protein isolate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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9
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Khalid W, Arshad MS, Aslam N, Majid Noor M, Siddeeg A, Abdul Rahim M, Zubair Khalid M, Ali A, Maqbool Z. Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2044847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Noman Aslam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Majid Noor
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | | | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, HN, China
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
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10
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Palmieri N, Stefanoni W, Latterini F, Pari L. Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids. Foods 2022; 11:foods11040545. [PMID: 35206022 PMCID: PMC8870929 DOI: 10.3390/foods11040545] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/07/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
This paper focused on eggs enriched with omega-3-fatty acids with the aim of understanding if functional eggs were of interest to Italian consumers, and analyzing which characteristics of table egg quality, consumers’ attitudes and socio-demographic characteristics affect the consumers’ willingness to pay (WTP) a premium price for eggs enriched with omega-3-fatty acids. We performed an online survey on 312 Italian consumers. The analysis was based on the Tobit regression model. The findings showed that unmarried females were more willing to pay a premium price for functional eggs than male consumers. Furthermore, the probability of showing a higher WTP for functional eggs increased among consumers reporting a higher income. Moreover, the WTP for functional eggs increased with the growing importance that people attributed to items such as the size of eggs, rearing type, feed given to chickens, and the provenience and brand of eggs. These results suggested that consumers need to have clear information about functional eggs. As expected, WTP for functional eggs decreased with increasing neophobia and food techno-neophobia factors. In conclusion, the findings showed an interesting potential for eggs enriched with omega-3-fatty acids, which seems to be a product with high possibility to be greatly appreciated on the market, especially if accompanied by a good, informative campaign for increasing people’s knowledge level.
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11
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Zhou X, Zhang C, Cao W, Zhou C, Zheng H, Zhao L. A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation. Foods 2021; 10:foods10123037. [PMID: 34945588 PMCID: PMC8701264 DOI: 10.3390/foods10123037] [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: 10/31/2021] [Revised: 11/26/2021] [Accepted: 12/04/2021] [Indexed: 01/22/2023] Open
Abstract
Currently, the application of protein mixture derived from plants and animals is of great interest to the food industry. However, the synergistic effects of isolated protein blends (BL) are not well established. Herein, the development of a more effective method (co-precipitation) for the production of protein mixtures from pea and grass carp is reported. Pea protein isolate (PPI), grass carp protein isolate (CPI), and pea–carp protein co-precipitates (Co) were prepared via isoelectric solubilization/precipitation using peas and grass carp as raw materials. Meanwhile, the BL was obtained by blending PPI with CPI. In addition, the subunit composition and functional properties of Co and BL were investigated. The results show that the ratios of vicilin to legumin α + β and the soluble aggregates of Co were 2.82- and 1.69-fold higher than that of BL. The surface hydrophobicity of Co was less than that of BL, PPI, and CPI (p < 0.05). The solubility of Co was greater than that of BL, PPI, and CPI (p < 0.05), and the foaming activity was higher than that of BL and CPI (p < 0.05) but slightly lower than that of PPI. In addition, based on the emulsifying activity index, particle size, microstructure, and viscosity, Co had better emulsifying properties than BL, PPI, and CPI. The study not only confirmed that co-precipitation was more effective than blending for the preparation of mixed protein using PPI and CPI but also provided a standard of reference for obtaining a mixture of plant and animal proteins.
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Affiliation(s)
- Xiaohu Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China;
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence:
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.Z.); (W.C.); (C.Z.); (H.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China;
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
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12
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Parsons L, Rodriguez O, Holding DR. Improved taste and texture in novel popcorn varieties compared to conventional lines. J SENS STUD 2021. [DOI: 10.1111/joss.12687] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Leandra Parsons
- Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln Nebraska USA
- Center for Plant Science Innovation—Beadle Center for Biotechnology, University of Nebraska Lincoln Nebraska USA
| | | | - David R. Holding
- Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln Nebraska USA
- Center for Plant Science Innovation—Beadle Center for Biotechnology, University of Nebraska Lincoln Nebraska USA
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13
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Monto AR, Li M, Wang X, Wijaya GYA, Shi T, Xiong Z, Yuan L, Jin W, Li J, Gao R. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives. Crit Rev Food Sci Nutr 2021; 62:8518-8533. [PMID: 34047645 DOI: 10.1080/10408398.2021.1931024] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic diseases caused by an unhealthy diet. Methods of reducing salt content out of concern for health issues caused by excessive sodium intake may affect the gel properties of surimi, as can many health-oriented food additives. Several studies have investigated different strategies to improve the health characteristics of surimi products without decreasing gel properties. This review reports recent developments in this area and how the gel properties were successfully maintained under reduced-salt conditions and the use of additives. This review of recent studies presents a great deal of progress made in the health benefits of surimi and can be used as a reference for further development in the surimi product processing industry.
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Affiliation(s)
- Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mengzhe Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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14
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Topolska K, Florkiewicz A, Filipiak-Florkiewicz A. Functional Food-Consumer Motivations and Expectations. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18105327. [PMID: 34067768 PMCID: PMC8156986 DOI: 10.3390/ijerph18105327] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/09/2021] [Accepted: 05/11/2021] [Indexed: 11/16/2022]
Abstract
This review provides insight into consumer attitudes toward functional food (FF), with the purpose of better understanding the needs and behavior regarding this kind of product. A total of 47 articles were selected for this paper. The available studies from last 20 years differ according to the focus (awareness, attitudes, motivations, willingness, acceptance by consumers) and methodologies used. Several factors, including socio-demographic, cognitive and attitudinal ones, seem to be serve as the basis for the acceptance of functional products. The research papers showed that nutritional knowledge is the most important of these. Older people are more interested in functional products than younger consumers, because of their stronger belief in the health benefits of FF. Moreover, women are more open to compromise between taste and health properties. Claims concerning the disease preventative properties of FF are the most attractive for consumers. This review focuses also on future perspectives for the functional food market. Adequate knowledge and evidence-based communication seem to be the most promising ways to increase consumers’ interest in these kinds of products.
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Affiliation(s)
- Kinga Topolska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
- Correspondence:
| | - Adam Florkiewicz
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
| | - Agnieszka Filipiak-Florkiewicz
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
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15
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Hydrolysis of raw fish proteins extracts by Carnobacterium maltaromaticum strains isolated from Argentinean freshwater fish. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 29:e00589. [PMID: 33489790 PMCID: PMC7811128 DOI: 10.1016/j.btre.2021.e00589] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 09/05/2020] [Accepted: 12/31/2020] [Indexed: 11/24/2022]
Abstract
Carnobacterium and Vagococcus genera were identified from Paraná River freshwater fishes. Low acidifying and antilisterial Carnobacterium strains were selected. Proteolysis of raw fish extract by C. maltaromaticum strains was confirmed. C. maltaromaticum strains may be used as functional cultures to develop novel LPFP.
Lactic acid bacteria (LAB) isolated from freshwater fish (hatcheries and captures) from Paraná river (Argentina) were analyzed by using culture-dependent approaches. The species belonging to Carnobacterium (C.) divergens, C. inhibens, C. maltaromaticum, C. viridans and Vagococcus (V.) salmoninarum were identify as predominant by RAPD-PCR and 16 s rRNA gene sequencing. C. maltaromaticum (H-17, S-30, B-42 and S-44) grew in raw fish extract and slightly reduced the medium pH (5.81–5.91). These strains exhibited moderate fish sarcoplasmic protein degradation (≤ 73 %) releasing small peptides and free amino acids, being alanine, glycine, asparagine and arginine concentrations increased in a higher extent (17.84, 1.47, 1.26 and 0.47 mg/100 mL, respectively) by S-44 strain at 96 h incubation. Interestingly C. maltaromaticum H-17 was able to inhibit Listeria monocytogenes. Results suggest that these strains would contribute to the development of new safe and healthy fishery products with improved nutritional and sensory characteristics.
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Khan S, Rehman A, Shah H, Aadil RM, Ali A, Shehzad Q, Ashraf W, Yang F, Karim A, Khaliq A, Xia W. Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1828452] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sohail Khan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Haroon Shah
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Fangshan, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ahmad Ali
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qayyum Shehzad
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Waqas Ashraf
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Adnan Khaliq
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahem Yar Khan, Pakistan
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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17
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Pariona-Velarde D, Maza-Ramírez S, Ayala Galdos M. Nutritional Characteristics of a Peruvian Anchovy (Engraulis ringens) Protein Concentrate. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1789798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- D. Pariona-Velarde
- Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnologica, Instituto Tecnológico de la Produción (ITP), Callao, Perú
| | - S. Maza-Ramírez
- Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnologica, Instituto Tecnológico de la Produción (ITP), Callao, Perú
| | - M. Ayala Galdos
- Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnologica, Instituto Tecnológico de la Produción (ITP), Callao, Perú
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18
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Identifying objective quality attributes of functional foods. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas2020.663] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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19
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Nguyen TT, Luo X, Su P, Balakrishnan B, Zhang W. Highly efficient recovery of nutritional proteins from Australian Rock Lobster heads (Jasus edwardsii) by integrating ultrasonic extraction and chitosan co-precipitation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102308] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol 2020; 11:93-118. [PMID: 31905019 DOI: 10.1146/annurev-food-032519-051708] [Citation(s) in RCA: 227] [Impact Index Per Article: 56.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
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Affiliation(s)
- Daniel Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-0250 Espoo, Finland;
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science, Education and Technology of Rio de Janeiro (IFRJ), 20260-100 Rio de Janeiro, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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21
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Tan L, Hong P, Yang P, Zhou C, Xiao D, Zhong T. Correlation Between the Water Solubility and Secondary Structure of Tilapia-Soybean Protein Co-Precipitates. Molecules 2019; 24:molecules24234337. [PMID: 31783603 PMCID: PMC6930460 DOI: 10.3390/molecules24234337] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/16/2019] [Accepted: 11/26/2019] [Indexed: 11/16/2022] Open
Abstract
The secondary structure of a protein has been identified to be a crucial indicator that governs its water solubility. Tilapia protein isolate (TPI), soybean protein isolate (SPI), and tilapia-soybean protein co-precipitates (TSPC3:1, TSPC2:1, TSPC1:1, TSPC1:2, and TSPC1:3) were prepared by mixing tilapia meat and soybean meal at different mass ratios. The results demonstrated that the water solubility of TSPCs was significantly greater than that of TPI (p <0.05). The changes in ultraviolet–visible and near-ultraviolet circular dichroism spectra indicated that the local structure of TSPCs was different from that of TPI and SPI. Fourier transform infrared Spectroscopy revealed the co-existence of TPI and SPI structures in TSPCs. The secondary structures of TSPCs were predominantly α-helix and β-sheet. TSPC1:1 was unique compared to the other TSPCs. In addition, there was a good correlation between the water solubility and secondary structure of TSPCs, in which the correlation coefficients of α-helix and β-sheet were −0.964 (p <0.01) and 0.743, respectively. TSPCs displayed lower α-helix contents and higher β-sheet contents compared to TPI, which resulted in a significant increase in their water solubility. Our findings could provide insight into the structure–function relationship of food proteins, thus creating more opportunities to develop innovative applications for mixed proteins.
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Affiliation(s)
- Li Tan
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Ping Yang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Correspondence: ; Tel.: +86‐13828262885
| | - Dinghao Xiao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Tanjun Zhong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (L.T.); (P.H.); (P.Y.); (D.X.); (T.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
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Singh K, Singh N, Kaur A, Virdi AS, Dar OI, Sharma S. Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (
Cyprinus carpio
) muscle subjected to pH‐shifting method. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14181] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Kirpal Singh
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Arvinder Kaur
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Owias Iqbal Dar
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Sunil Sharma
- Department of Zoology Guru Nanak Dev University Amritsar India
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23
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Han JR, Tang Y, Li Y, Shang WH, Yan JN, Du YN, Wu HT, Zhu BW, Xiong YL. Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad. J Food Sci 2019; 84:1023-1034. [PMID: 30997934 DOI: 10.1111/1750-3841.14598] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 03/04/2019] [Accepted: 03/05/2019] [Indexed: 12/20/2022]
Abstract
Protein isolates were recovered from scallop (Patinopecten yessoensis) gonads to develop a novel functional matrix by investigating their physiochemical and functional properties. Scallop gonad protein isolates (SGPIs) were prepared from degreased scallop gonads (DSGs) by an alkali extraction and isoelectric solubilization/precipitation (ISP) process. The protein compositions of the SGPIs were mainly vitellogenin and beta-actin with molecular weights of 266 and 42 kDa, respectively, as determined using Nano-liquid chromatography-mass/mass (Nano-LC-MS/MS). After the ISP process, the protein solubility of the SGPIs was significantly improved, and the surface hydrophobicity of SGPIs intensely increased by 1.1-fold, which were attributed to the exposure of aromatic residues such as phenylalanine, tyrosine, and tryptophan. However, the content of total/reactive sulfhydryl in SGPIs was decreased compared with that of DSGs. Meanwhile, the ISP process caused partial protein unfolding, as indicated by circular dichroism analysis, which exhibited a remarkable rise in the β-sheet content with a parallel decline in the α-helix and random coil contents (P < 0.05). SGPIs exhibited a better oil absorption capacity and foaming property than both DSGs and soybean protein isolates (SPIs). Moreover, the emulsifying capacity of SGPIs was greatly enhanced by the ISP process, which was superior to the effect of commercial SPIs and was ascribed to its favorable solubility as well as surface characteristics. PRACTICAL APPLICATION: During the processing of scallop (Patinopecten yessoensis) adductors, scallop gonad, a high-protein part, is usually discarded as processing by-products despite its edibility. In recent years, scallop gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop gonad protein isolates (SGPIs) were isolated by isoelectric solubilization/precipitation (ISP) process. The preferable solubility, foaming property coupled with high emulsifying property of SGPIs indicated that the SGPIs could be potentially utilized as a good protein emulsifier and additives in production of kamaboko gels, hamburger patties, sausages, and pet foods.
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Affiliation(s)
- Jia-Run Han
- School of Food Science and Technology, Natl. Eng. Research Center of Seafood, Dalian Polytechnic Univ., Dalian Liaoning, 116034, China.,Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
| | - Yue Tang
- School of Food Science and Technology, Natl. Eng. Research Center of Seafood, Dalian Polytechnic Univ., Dalian Liaoning, 116034, China.,Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
| | - Yang Li
- School of Food Science and Technology, Natl. Eng. Research Center of Seafood, Dalian Polytechnic Univ., Dalian Liaoning, 116034, China.,Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
| | - Wen-Hui Shang
- School of Food Science and Technology, Natl. Eng. Research Center of Seafood, Dalian Polytechnic Univ., Dalian Liaoning, 116034, China.,Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
| | - Jia-Nan Yan
- School of Food Science and Technology, Natl. Eng. Research Center of Seafood, Dalian Polytechnic Univ., Dalian Liaoning, 116034, China.,Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
| | - Yi-Nan Du
- School of Food Science and Technology, Natl. Eng. Research Center of Seafood, Dalian Polytechnic Univ., Dalian Liaoning, 116034, China.,Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
| | - Hai-Tao Wu
- School of Food Science and Technology, Natl. Eng. Research Center of Seafood, Dalian Polytechnic Univ., Dalian Liaoning, 116034, China.,Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
| | - Bei-Wei Zhu
- School of Food Science and Technology, Natl. Eng. Research Center of Seafood, Dalian Polytechnic Univ., Dalian Liaoning, 116034, China.,Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
| | - Youling L Xiong
- School of Food Science and Technology, Natl. Eng. Research Center of Seafood, Dalian Polytechnic Univ., Dalian Liaoning, 116034, China.,Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
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24
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Surasani VKR. Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:18345-18363. [PMID: 29790052 DOI: 10.1007/s11356-018-2319-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 05/13/2018] [Indexed: 06/08/2023]
Abstract
Several technologies and methods have been developed over the years to address the environmental pollution and nutritional losses associated with the dumping of fish processing waste and low-cost fish and by-products. Despite the continuous efforts put in this field, none of the developed technologies was successful in addressing the issues due to various technical problems. To solve the problems associated with the fish processing waste and low-value fish and by-products, a process called pH shift/acid and alkaline solubilization process was developed. In this process, proteins are first solubilized using acid and alkali followed by precipitating them at their isoelectric pH to recover functional and stable protein isolates from underutilized fish species and by-products. Many studies were conducted using pH shift process to recover proteins from fish and fish by-products and found to be most successful in recovering proteins with increased yields than conventional surimi (three cycle washing) process and with good functional properties. In this paper, problems associated with conventional processing, advantages and principle of pH shift processing, effect of pH shift process on the quality and storage stability of recovered isolates, applications protein isolates, etc. are discussed in detail for better understanding.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Hoige Bazar, Mangalore, Karnataka, 575001, India.
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25
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De Devitiis B, Carlucci D, Nocella G, Viscecchia R, Bimbo F, Nardone G. Insights for the Development of a Functional Fish Product: Drivers and Barriers, Acceptance, and Communication of Health Benefits. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1447059] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Biagia De Devitiis
- Department of Agricultural, Food and Environmental Sciences, University of Foggia, Foggia, Italy
| | - Domenico Carlucci
- Department of Agricultural and Environmental Sciences, University of Bari “Aldo Moro”, Bari, Italy
| | - Giuseppe Nocella
- School of Agriculture, Policy and Development, University of Reading, Reading, UK
| | - Rosaria Viscecchia
- Department of Agricultural, Food and Environmental Sciences, University of Foggia, Foggia, Italy
| | - Francesco Bimbo
- Business Economics Group, Department of Social Sciences, Wageningen University, Wageningen, The Netherlands
| | - Gianluca Nardone
- Department of Agricultural, Food and Environmental Sciences, University of Foggia, Foggia, Italy
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26
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Zhao J, Jiang Q, Xu Y, Xia W. Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13487] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jiuxiang Zhao
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu 1800 Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu 1800 Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu 1800 Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu 1800 Wuxi Jiangsu 214122 China
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27
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Chen X, Tume RK, Xu X, Zhou G. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities. Crit Rev Food Sci Nutr 2017; 57:3260-3280. [DOI: 10.1080/10408398.2015.1110111] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Xing Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Ron K. Tume
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
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28
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Anyanwu U, Alakhrash F, Hosseini SV, Ibrahim SA, Tahergorabi R. Effect of Bay (Laurus nobilisL.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1209798] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Ugochukwu Anyanwu
- North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Fatimah Alakhrash
- North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Seyed Vali Hosseini
- Department of Fisheries, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Salam A. Ibrahim
- North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Reza Tahergorabi
- North Carolina Agricultural and Technical State University, Greensboro, NC, USA
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29
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Wang Y, Li B, Ma Y, Wang X, Zhang X, Zhang Q, Meng X. Lonicera caerulea berry extract attenuates lipopolysaccharide induced inflammation in BRL-3A cells: Oxidative stress, energy metabolism, hepatic function. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.03.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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30
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