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Marques LP, Bernardo YAA, Conte-Junior CA. Applications of high-intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality. J Food Sci 2024; 89:3148-3166. [PMID: 38685866 DOI: 10.1111/1750-3841.17093] [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: 10/30/2023] [Revised: 03/15/2024] [Accepted: 04/09/2024] [Indexed: 05/02/2024]
Abstract
The global shrimp market holds substantial prominence within the food industry, registering a significant USD 24.7 billion in worldwide exportation in 2020. However, the production of a safe and high-quality product requires consideration of various factors, including the potential for allergenic reactions, occurrences of foodborne outbreaks, and risks of spoilage. Additionally, the exploration of the recovery of bioactive compounds (e.g., astaxanthin [AX], polyunsaturated fatty acids, and polysaccharides) from shrimp waste demands focused attention. Within this framework, this review seeks to comprehend and assess the utilization of high-intensity ultrasound (HIUS), both as a standalone method and combined with other technologies, within the shrimp industry. The objective is to evaluate its applications, limitations, and prospects, with a specific emphasis on delineating the impact of sonication parameters (e.g., power, time, and temperature) on various applications. This includes an examination of undesirable effects and identifying areas of interest for current and prospective research. HIUS has demonstrated promise in enhancing the extraction of bioactive compounds, such as AX, lipids, and chitin, while concurrently addressing concerns such as allergen reduction (e.g., tropomyosin), inactivation of pathogens (e.g., Vibrio parahaemolyticus), and quality improvement, manifesting in reduced melanosis scores and improved peelability. Nonetheless, potential impediments, particularly related to oxidation processes, especially those associated with lipids, pose a hindrance to its widespread implementation, potentially impacting texture properties. Consequently, further optimization studies remain imperative. Moreover, novel applications of sonication in shrimp processing, including brining, thawing, and drying, represent a promising avenue for expanding the utilization of HIUS in the shrimp industry.
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Affiliation(s)
- Lucas P Marques
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Yago A A Bernardo
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Biochemistry (PPGBq), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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Characterization of Cassava Starch Extruded Sheets Incorporated with Tucumã Oil Microparticles. Processes (Basel) 2023. [DOI: 10.3390/pr11030876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
The application of biopolymers and feasible technologies to obtain sheets is crucial for the large-scale production of food packages and for reducing plastic pollution. Additionally, the inclusion of additives in sheets can affect and improve their properties. This work aimed to incorporate tucumã oil (TO) and TO microparticles produced by spray drying (SD), spray chilling (SC), and their combination (SDC) into extruded cassava starch sheets and to evaluate the effect of such addition on their physical, optical, and mechanical properties. Gum Arabic and vegetable fat were used as wall materials for SD and SC/SDC, respectively. The sheets enriched with tucumã oil (FO) and the microparticles produced by SD, SC and SDC (FSD, FSC, and FSDC, respectively) presented yellow color (hue angle around 90°) and higher opacity (11.6–25.3%) when compared to the control (6.3%). All sheets showed high thickness (1.3–1.8 mm), and the additives reduced the water solubility of the materials (from 27.11% in the control to 24.67–25.54% in enriched samples). The presence of large SDC particles, as evidenced by Scanning Electron Microscopy (SEM), caused discontinuity of the sheet structure and decreased mechanical strength of the FSDC. One may conclude that potential active packages were obtained by extrusion of cassava starch sheets added with pure and encapsulated TO.
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Zhou H, Yang N, Hou J, Yu C, Jin Z, Zeng P, Yang L, Fu Y, Shen Y, Guo S. Effects of CaCl2, HCl, acetic acid or citric acid on dynamic mechanical performances and physicochemical properties of sodium alginate edible films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Oun AA, Shin GH, Rhim JW, Kim JT. Recent advances in polyvinyl alcohol-based composite films and their applications in food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Yang Y, Yu X, Zhu Y, Zeng Y, Fang C, Liu Y, Hu S, Ge Y, Jiang W. Preparation and application of a colorimetric film based on sodium alginate/sodium carboxymethyl cellulose incorporated with rose anthocyanins. Food Chem 2022; 393:133342. [PMID: 35661468 DOI: 10.1016/j.foodchem.2022.133342] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/17/2022] [Accepted: 05/24/2022] [Indexed: 11/30/2022]
Abstract
To monitor the freshness of Penaeus vannamei during storage, a colorimetric film based on sodium alginate/sodium carboxymethyl cellulose incorporated with rose anthocyanins extract (RAE) was prepared. The results showed that the incorporation of RAE increased moisture content, water vapor permeability, and water contact angle of the colorimetric film. FTIR, XRD spectra, and SEM demonstrated that RAE had good compatibility with the film-forming substrate. The colorimetric film presented obvious color variation in the pH range of 2.0-12.0 and was sensitive to volatile ammonia. The colorimetric film exhibited a visual color change from pink to pale yellow to yellowish green during the storage of Penaeus vannamei at 4 °C. Significant correlations were observed between the color change of colorimetric film (ΔE) and the pH value or TVB-N content of Penaeus vannamei (p < 0.05). Therefore, the colorimetric film shows great application potential to monitor the freshness of shrimp as intelligent packaging.
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Affiliation(s)
- Yang Yang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xuena Yu
- Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yanling Zhu
- Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yan Zeng
- Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Chunshan Fang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu Liu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Shiwei Hu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yaming Ge
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Wei Jiang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China.
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Huang H, Huang C, Xu C, Liu R. Development and characterization of lotus-leaf-inspired bionic antibacterial adhesion film through beeswax. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Effect of glycerol, sunflower oil, and glucose on the physico-chemical and mechanical properties of chitosan/polyvinyl alcohol-based films. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-03803-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Terzioğlu P, Güney F, Parın FN, Şen İ, Tuna S. Biowaste orange peel incorporated chitosan/polyvinyl alcohol composite films for food packaging applications. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100742] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Huang BH, Li SY, Chiou YJ, Chojniak D, Chou SC, Wong VCM, Chen SY, Wu PW. Electrophoretic fabrication of a robust chitosan/polyethylene glycol/polydopamine composite film for UV-shielding application. Carbohydr Polym 2021; 273:118560. [PMID: 34560971 DOI: 10.1016/j.carbpol.2021.118560] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/20/2021] [Accepted: 08/11/2021] [Indexed: 01/09/2023]
Abstract
The film-forming process of chitosan composite films is an important issue because it affects their experimental design, chemicals used, and feasibility of large-scaled fabrication. In this work, electrophoresis is employed to produce chitosan composite films with significantly reduced processing time and environmentally friendly chemicals. With the addition of hydrogen peroxide and polyethylene glycol, the parasitic hydrogen bubble formation during the electrophoresis of chitosan and polydopamine is effectively inhibited that leads to the formation of a defectless chitosan/polyethylene glycol/polydopamine composite film which could be removed from the substrate readily. In addition, the chitosan/polyethylene glycol/polydopamine composite film reveals significantly improved tensile strength and a slower decomposition rate as compared to those of chitosan film and chitosan/polyethylene glycol composite film. This is attributed to the strong interaction between chitosan and polydopamine. Lastly, the chitosan/polyethylene glycol/polydopamine composite film exhibits excellent UV-shielding ability without compromising its visible transparency.
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Affiliation(s)
- Bo-Han Huang
- Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan, ROC
| | - Shih-Yuan Li
- Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan, ROC
| | - Yu-Jie Chiou
- Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan, ROC
| | - David Chojniak
- Department of Mechanical Engineering, Reutlingen University, Reutlingen 72762, Germany; Division Photovoltaics, Group III-V Cell and Module Characterization, Fraunhofer-Institut für Solare Energiesysteme ISE, Heidenhofstraße 2, 79110 Freiburg, Germany
| | - Shih-Cheng Chou
- Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan, ROC
| | - Vienna Chi Man Wong
- School of Materials Science and Engineering, University of New South Wales, Sydney 2052, Australia
| | - San-Yuan Chen
- Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan, ROC; Graduate Institute of Biomedical Science, China Medical University, Taichung 406, Taiwan, ROC
| | - Pu-Wei Wu
- Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu 300, Taiwan, ROC.
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Wen L, Liang Y, Lin Z, Xie D, Zheng Z, Xu C, Lin B. Design of multifunctional food packaging films based on carboxymethyl chitosan/polyvinyl alcohol crosslinked network by using citric acid as crosslinker. POLYMER 2021. [DOI: 10.1016/j.polymer.2021.124048] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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