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Janowicz M, Galus S, Szulc K, Ciurzyńska A, Nowacka M. Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films. MATERIALS (BASEL, SWITZERLAND) 2024; 17:937. [PMID: 38399189 PMCID: PMC10890505 DOI: 10.3390/ma17040937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024]
Abstract
To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions. Measurements were carried out to determine the visual parameters, mechanical strengths, surface and cross-sectional structures, FTIR spectra, thermal degradation rates, and hydrophilicities of the prepared gelatin films. The water content, water vapor permeability, and course of water vapor sorption isotherms of the films were also examined, as well as the course of the gelation process for film-forming solutions. The addition of broth to film-forming solutions was found to increase their opacity and color saturation, especially for the ones that were yellow. The films with the addition of broth were more uneven on the surface and more resistant to stretching, and in the case of the selected types of gelatins, they also formed a more stable gel. The broth increased the hydrophilicity and permeability of the water vapor and reduced the water content of the films. The addition of broth enables the practical use of edible films, but it is necessary to modify some features.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (K.S.); (A.C.)
| | | | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (K.S.); (A.C.)
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2
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Wang JJ, He T, Chen L, Xu G, Dong S, Zhao Y, Zheng H, Liu Y, Zeng Q. Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp. Int J Food Microbiol 2024; 411:110539. [PMID: 38141354 DOI: 10.1016/j.ijfoodmicro.2023.110539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 11/08/2023] [Accepted: 12/15/2023] [Indexed: 12/25/2023]
Abstract
The aim of this study was to investigate the antibacterial potency of a novel photodynamic inactivation (PDI) system with an enhanced bactericidal ability against Vibrio parahaemolyticus in vitro and in vivo. The synergistically bactericidal action of curcumin (Cur) and L-arginine (L-Arg) was firstly investigated, and then a novel curcumin-mediated PDI coupled with L-Arg was developed. Meanwhile, its potent inactivation mechanism against V. parahaemolyticus and preservation effects on shrimp were explored. Results showed that L-Arg disrupted the cell membrane by binding to membrane phospholipids and disrupting iron homeostasis, which helped curcumin to damage DNA and interrupt protein synthesis. Once irradiated by blue LED, the curcumin-mediated PDI produced the reactive oxygen species (ROS) which reacted with L-Arg to generate NO, and the NO was converted to reactive nitrogen species (RNS) with a strong bactericidal ability by consuming ROS. On this basis, the curcumin-mediated PDI coupled with L-Arg potently killed >8.0 Log CFU/mL with 8 μM curcumin, 0.5 mg/mL L-Arg and 1.2 J/cm2 irradiation. Meanwhile, this PDI also effectively inhibited the colour and pH changes, lipids oxidation and protein degradation of shrimp. Therefore, this study proposes a new potent PDI system to control microbial contamination in the food industry.
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Affiliation(s)
- Jing Jing Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China.
| | - Tiantian He
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Guizhi Xu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Shuliang Dong
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huaming Zheng
- Province Key Lab of Plasma Chemistry and Advanced Materials, Wuhan Institute of Technology, Wuhan 430073, China
| | - Yang Liu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
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Zhao N, Zhang X, Zhang Z, Guo X, Ma R, Meng Y, Li Y. Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2023. [DOI: 10.1515/ijfe-2022-0267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Abstract
Abstract
This study aimed to investigate effects of ellagic acid (EA) and ε-polylysine hydrochloride (ε-PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε-PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε-PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε-PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε-PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA-s-PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε-PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices.
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Affiliation(s)
- Nan Zhao
- College of Food Science and Technology , Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Jinzhou 121013 , China
| | - Xinyuan Zhang
- College of Food Science and Technology , Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Jinzhou 121013 , China
| | - Zian Zhang
- College of Food Science and Technology , Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Jinzhou 121013 , China
| | - Xiaohua Guo
- Shandong Meijia Group Co., Ltd , Rizhao , Shandong 276815 , China
| | - Rui Ma
- Qinghai University , Xining 810016 , China
| | | | - Yingchang Li
- College of Food Science and Technology , Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Jinzhou 121013 , China
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4
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Rezaei F, Hosseinzadeh S, Basiri S, Golmakani MT, Gholamhosseini A, Shekarforoush SS. The effects of Shirazi thyme ( Zataria multiflora) oil nanoemulsion on the quality of shrimp ( Litopenaeus vannamei) during refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:710-719. [PMID: 36712202 PMCID: PMC9873891 DOI: 10.1007/s13197-022-05657-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/16/2022] [Accepted: 10/22/2022] [Indexed: 12/24/2022]
Abstract
The effects of carboxymethyl cellulose (CMC) coating incorporated with Shirazi thyme (Zataria multiflora) oil nano emulsion (SNE), in different concentrations (10, 20, and 30 mg/ml), on the melanosis and the quality of Pacific white shrimp (Litopenaeus vannamei) was investigated during 10 days in refrigerated temperature (4 ± 0.5 °C). The results showed that incorporating SNE into CMC could significantly (P < 0.05) improve the microbial and lipid oxidation quality of the shrimp. During storage, the incremewnt of total volatile basic-nitrogen and trimethylamine in the SNEs-treated groups were lower than that of the other groups (P < 0.05). Also, the application of SNEs improved the textural, melanosis, and sensory acceptability of the coated shrimps. However, treating the shrimp with SNE in 30 mg/ml concentration caused an increase in the a* and b* values of samples and a decrease in the acceptability of this group. Hence, the SNE incorporation at lower concentrations (10, 20 mg/ml) into CMC coating could be useful in extending the shelf life of the shrimp during refrigerated storage and could be a substitute for sodium metabisulphite.
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Affiliation(s)
- Fatemeh Rezaei
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, 71441-69155 Iran
| | - Saeid Hosseinzadeh
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, 71441-69155 Iran
| | - Sara Basiri
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, 71441-69155 Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Amin Gholamhosseini
- Department of Aquatic Animal Health and Diseases, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Seyed Shahram Shekarforoush
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, 71441-69155 Iran
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Karimzadeh K, Tahergorabi R, Zahmatkesh A. Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike-perch (Sander lucioperca) fillet during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:92-107. [PMID: 35808811 DOI: 10.1002/jsfa.12116] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 07/01/2022] [Accepted: 07/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study was aimed to synthesize polymeric chitosan nanoparticles (CSNPs) from Macrobrachium nipponense shells using sodium triphosphate (TPP) as a crosslinker that was incorporated with spirulina extract (SPE) to improve the shelf life of pike-perch during refrigerated storage (4 °C). RESULTS The encapsulation efficiency (EE) of SPE-loaded CSNPs decreased from 67% to 32%, and loading capacity (LC) was increased (10-14%) depending on their loaded SPE concentrations. The initial burst effect, followed by a slow-release at pH 7 (24 h), was observed. Free SPE and SPE incorporated CSNPs decreased microbial counts (total viable count, total psychotropic count, pseudomonas, and lactic acid bacteria) compared to control and unloaded CSNPs. Samples treated with free SPE or SPE-loaded CSNPs showed higher changes in odor, color, TVB-N (total volatile basic nitrogen), and TBA (thiobarbituric acid) compared with the unloaded CSNPs batch (P ≤ 0.05) until the tenth day of storage. However, fish fillets coated with SPE-loaded CSNPs had the highest overall consumer acceptability and the lowest values for TVB-N and TBA at the end of storage (14th day). Controlled release of bioactive compounds in batches treated with SPE-CSNPs could delay the microbial degradation and enhance chemical reactions (TBA and TVB-N) in comparison to pure SPE during storage time. CONCLUSION The incorporation of SPE in polymeric CSNPs can be considered as a promising material for controlled delivery of natural bioactive agents, and preservation of Pike perch quality during refrigerator storage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Katayoon Karimzadeh
- Marine Biology Department, Lahijan Branch, Islamic Azad University, Gilan, Iran
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Asgar Zahmatkesh
- Aquaculture Department, Gilan Agricultural and Natural Resources Research and Education Center, AREEO, Gilan, Iran
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6
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Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Peng S, Wei H, Zhan S, Yang W, Lou Q, Deng S, Yu X, Huang T. Spoilage mechanism and preservation technologies on the quality of shrimp: An overview. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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8
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Remya S, Sivaraman GK, Joseph TC, Parmar E, Sreelakshmi KR, Mohan CO, Ravishankar CN. Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3387-3398. [PMID: 35875210 PMCID: PMC9304496 DOI: 10.1007/s13197-021-05322-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/12/2021] [Accepted: 11/07/2021] [Indexed: 06/15/2023]
Abstract
The present study aimed at assessing the impact of addition of fumaric acid (0.5%), as an active agent, in a corn starch (2%) based edible coating, on the lipid quality and microbial shelf life of silver pomfret (Pampus argenteus) fish steaks stored at 4 °C. Treating fish steaks with FA resulted in a bacteriostatic effect leading to reduced counts of total mesophilic and psychrotrophic bacteria, H2S producing bacteria and Pseudomonas spp. The total mesophilic bacterial count of uncoated control sample exceeded the permissible limit of 7 log cfu g-1 on 6th day and had the lowest microbial shelf life. FA incorporation in the CS coating improved the microbial stability of fish steaks resulting in a shelf life of 15 days. The outcomes of the study suggest that CS based coating is beneficial in delaying lipid oxidation as displayed by the lower TBA and PV values while FA is an effective agent for further increasing the preservative action of CS coating by significantly inhibiting microbial growth as well as lipid quality deterioration, which could be exploited by the seafood industry as an active packaging component.
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Affiliation(s)
- S. Remya
- Quality Assurance and Management Division, Indian Council of Agricultural Research-Central Institute of Fisheries Technology, Willingdon Island, Cochin, Kerala 682 029 India
| | - G. K. Sivaraman
- Quality Assurance and Management Division, Indian Council of Agricultural Research-Central Institute of Fisheries Technology, Willingdon Island, Cochin, Kerala 682 029 India
| | - Toms C. Joseph
- Quality Assurance and Management Division, Indian Council of Agricultural Research-Central Institute of Fisheries Technology, Willingdon Island, Cochin, Kerala 682 029 India
| | - Ejaz Parmar
- Veraval Research Centre, ICAR-CIFT, Bhidia, Veraval, Gujarat 362 269 India
| | - K. R. Sreelakshmi
- Quality Assurance and Management Division, Indian Council of Agricultural Research-Central Institute of Fisheries Technology, Willingdon Island, Cochin, Kerala 682 029 India
| | - C. O. Mohan
- Quality Assurance and Management Division, Indian Council of Agricultural Research-Central Institute of Fisheries Technology, Willingdon Island, Cochin, Kerala 682 029 India
| | - C. N. Ravishankar
- Quality Assurance and Management Division, Indian Council of Agricultural Research-Central Institute of Fisheries Technology, Willingdon Island, Cochin, Kerala 682 029 India
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9
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The Positive Influences of Roselle Anthocyanin Active Film on Shrimp (Penaeus vannamei) Sensory Attribute Modification. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02894-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Effect of different molar ratios of choline chloride–citric acid monohydrate in deep eutectic solvents as plasticizers for Averrhoa bilimbi pectin films. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01479-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Genç İY. Prediction of storage time in different seafood based on color values with artificial neural network modeling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2501-2509. [PMID: 35602444 PMCID: PMC9114270 DOI: 10.1007/s13197-021-05269-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2021] [Accepted: 09/14/2021] [Indexed: 06/03/2023]
Abstract
The determination of storage time in seafood could be performed by microbiological, chemical and sensory analysis. Among these mentioned methods color changes are one part of sensory analysis and are prior acceptance criteria from the point of consumers' view. In this study, a feedforward artificial neural network (ANN) model was developed to predict the storage time of seafood based on L*, a* and b* values. A total of 205 data set were compiled from the literature that represents the color changes of different seafood products to train and test the ANN model. Another set of data (n = 45) were used for the validation of developed ANN model. A multi-layer perceptron (MLP) was applied for the determination of agreements between input and output data. The most accurate topology were determined in accordance with the changes in the values of correlation coefficients (R2) and mean square errors (MSE) and found to be 30 neurons in the layer (R2 = 0.81 and MSE = 0.2). The performance of ANN model was evaluated based on 6 criteria such as Mean Absolute Deviation (MAD), Mean Square Errors (MSE), Residual Mean Square Errors (RMSE), Correlation Coefficient (R2), Mean Absolute Error (MAE) and F-test statistics and found to be 0.2, 0.05, 0.002, 0.8, 0.71 and 1.06, respectively. Moreover, predicted and observed storage time values were fitted and regression coefficient was found to be 0.85. In accordance with the results of this study, the proposed ANN model is accurate, reliable, and proper for the estimation of storage time in seafood products.
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Affiliation(s)
- İsmail Yüksel Genç
- Eğirdir Fisheries Faculty, Fishing and Processing Technology Department, Isparta University of Applied Sciences, Isparta, Turkey
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12
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Luciano CG, Caicedo Chacon WD, Valencia GA. Starch‐Based Coatings for Food Preservation: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202100279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Carla Giovana Luciano
- Department of Food Engineering Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias North, 225, 13635–900 Pirassununga SP Brazil
| | - Wilson Daniel Caicedo Chacon
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
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13
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Chakraborty P, Nath D, Hoque M, Sarkar P, Hati S, Mishra BK. Biopolymer‐based antimicrobial coatings for aquatic food products: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priyanka Chakraborty
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
| | - Debarshi Nath
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Monjurul Hoque
- Teagasc Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ireland
- School of Food and Nutritional Sciences University College Cork T12 R229 Cork Ireland
| | - Preetam Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Subrota Hati
- Department of Dairy Microbiology SMC College of Dairy Science Anand Agricultural University India
| | - Birendra Kumar Mishra
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
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14
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Xia W, Chakka VP, Chen K, Wang F, Xie YY, Hider RC, Zhou T. A Novel Stilbene Analogue: Antioxidant Activity and Application in Controlling the Quality and Bacterial Growth of Shrimp Refrigerated at 4ºC. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2021.2024636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Wei Xia
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Vara Prasad Chakka
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Kai Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Fan Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Yuan-Yuan Xie
- Department of Food Engineering, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, P R China
| | - Robert C. Hider
- Division of Pharmaceutical Science, King’s College London, London, UK
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
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15
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Adrah K, Adegoke SC, Tahergorabi R. Physicochemical and microbial quality of coated raw and oleogel-fried chicken. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112589] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Khaledian S, Basiri S. The Persian lime peel extract‐loaded tragacanth gel coating for sodium metabisulfite reduction in Pacific white shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saeed Khaledian
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
| | - Sara Basiri
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
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17
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Elliot M, Chen J, Chen DZ, Hu XM, Ekaterina N, Deng SG. Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps ( Penaeus vannamei). FOOD SCI TECHNOL INT 2021; 28:683-693. [PMID: 34726105 DOI: 10.1177/10820132211050847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In this paper, remodeling the shrimp processing chain and the effects of the transformation on the biochemical and sensory qualities of fresh Pacific white shrimp (Penaeus vannamei) under refrigeration storage were investigated. In the proposed model, a dielectric barrier discharge atmospheric cold plasma pretreatment step using a 60 kV source for 60, 90, 120, and 150 s was introduced after the first and second wash followed by refrigeration storage at 4 ± 1 °C for 12 days. Chemical, biochemical, and sensory attributes of the shrimp were monitored and compared with those of shrimp processed through the traditional method without atmospheric cold plasma pretreatment (control). Incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment step had more desirable quality outcomes characterized by low malondialdehyde concentration, low volatile nitrogen products content, and comparable proximate composition. Texture, pH, and color were remarkably retained at 120 and 150 s of atmospheric cold plasma pretreatment and protein degradation was negligible up to 90 s than at 120 and 150 s of pretreatment. We conclude that remodeling the shrimp processing chain through incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment with key considerations on operation parameters can maximize the beneficial biochemical and sensory quality outcomes while minimizing the negative impacts associated with traditional shrimp processing.
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Affiliation(s)
- Mubango Elliot
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China
| | - Jing Chen
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, China
| | - Dong-Zhi Chen
- School of Petrochemical Engineering and environment, 71233Zhejiang Ocean University, China
| | - Xiao-Meng Hu
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China
| | | | - Shang-Gui Deng
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, China
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18
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Zhao Y, Li B, Li C, Xu Y, Luo Y, Liang D, Huang C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021; 10:1845. [PMID: 34441621 PMCID: PMC8392450 DOI: 10.3390/foods10081845] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/04/2021] [Accepted: 08/08/2021] [Indexed: 12/13/2022] Open
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Cuicui Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yangfan Xu
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yi Luo
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Dongwu Liang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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19
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Zhang X, Lan W, Xie J. Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15614] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xi Zhang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China
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20
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Adrah K, Ananey-Obiri D, Tahergorabi R. Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1914736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Kelvin Adrah
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Daniel Ananey-Obiri
- Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
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21
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Quintana SE, Llalla O, García-Risco MR, Fornari T. Comparison between essential oils and supercritical extracts into chitosan-based edible coatings on strawberry quality during cold storage. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105198] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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22
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Khaledian S, Basiri S, Shekarforoush SS. Shelf-life extension of pacific white shrimp using tragacanth gum -based coatings containing Persian lime peel (Citrus latifolia) extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110937] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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23
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Huang X, Lao Y, Pan Y, Chen Y, Zhao H, Gong L, Xie N, Mo CH. Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review. Molecules 2021; 26:molecules26020307. [PMID: 33435286 PMCID: PMC7827451 DOI: 10.3390/molecules26020307] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 12/30/2020] [Accepted: 01/05/2021] [Indexed: 11/23/2022] Open
Abstract
The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant extracts) or physical methods (such as high hydrostatic pressure, irradiation, and vacuum-packaging) utilized to reduce the growth of foodborne pathogens and/or to extend the shelf-life of seafood products. This review highlights the synergistic ability of EOs when used as a seafood preservative, discovering the possible routes of the combined techniques for the development of a novel seafood preservation strategy.
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Affiliation(s)
- Xianpei Huang
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China; (X.H.); (H.Z.)
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Yuli Lao
- College of Life Science, University of Chinese Academy of Sciences, Beijing 100049, China;
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;
| | - Yifeng Pan
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Yiping Chen
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Haiming Zhao
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China; (X.H.); (H.Z.)
| | - Liang Gong
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;
| | - Nanbin Xie
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Ce-Hui Mo
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China; (X.H.); (H.Z.)
- Correspondence: ; Tel.: +86-20-85223405
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24
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Yu D, Zhao W, Yang F, Jiang Q, Xu Y, Xia W. A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus). Food Chem 2020; 345:128862. [PMID: 33338838 DOI: 10.1016/j.foodchem.2020.128862] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 12/03/2020] [Accepted: 12/07/2020] [Indexed: 02/07/2023]
Abstract
Effects of ultrasound-assisted chitooligosaccharides (COS-UA) coating on the quality attributes and microbial composition of refrigerated grass carp fillets were evaluated. The results showed that COS and COS-UA coatings retarded quality deterioration of fillets during storage. Compared to COS coatings, COS-UA treated samples had lower contents of BAs, simultaneously their levels of total volatile base nitrogen (TVB-N), K value and total viable counts (TVC) were further decreased by 13.6%, 4.2% and 7.8% on day 12, respectively. High-throughput sequencing showed that Aeromonas and Shewanella increased rapidly in control samples and became the main microbiota at day 12. By contrast, both coatings changed the microbial composition and reduced the proportion of spoilage organisms. Based on multiple evaluations, COS-UA extended shelf life of fillets by another 2 days when compared to COS. Therefore, ultrasonic treatment could be considered as an effective supplementary to improve the preservation effect of COS-based coatings for fresh preprocessed fish.
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Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wenyu Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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25
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Feng H, Zhang M, Liu P, Liu Y, Zhang X. Evaluation of IoT-Enabled Monitoring and Electronic Nose Spoilage Detection for Salmon Freshness During Cold Storage. Foods 2020; 9:foods9111579. [PMID: 33143312 PMCID: PMC7692724 DOI: 10.3390/foods9111579] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Accepted: 10/27/2020] [Indexed: 11/16/2022] Open
Abstract
Salmon is a highly perishable food due to temperature, pH, odor, and texture changes during cold storage. Intelligent monitoring and spoilage rapid detection are effective approaches to improve freshness. The aim of this work was an evaluation of IoT-enabled monitoring system (IoTMS) and electronic nose spoilage detection for quality parameters changes and freshness under cold storage conditions. The salmon samples were analyzed and divided into three groups in an incubator set at 0 °C, 4 °C, and 6 °C. The quality parameters, i.e., texture, color, sensory, and pH changes, were measured and evaluated at different temperatures after 0, 3, 6, 9, 12, and 14 days of cold storage. The principal component analysis (PCA) algorithm can be used to cluster electronic nose information. Furthermore, a Convolutional Neural Networks and Support Vector Machine (CNN-SVM) based algorithm is used to cluster the freshness level of salmon samples stored in a specific storage condition. In the tested samples, the results show that the training dataset of freshness is about 95.6%, and the accuracy rate of the test dataset is 93.8%. For the training dataset of corruption, the accuracy rate is about 91.4%, and the accuracy rate of the test dataset is 90.5%. The overall accuracy rate is more than 90%. This work could help to reduce quality loss during salmon cold storage.
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Affiliation(s)
- Huanhuan Feng
- College of Engineering, China Agricultural University, Beijing 100083, China; (H.F.); (M.Z.); (P.L.)
- Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China
| | - Mengjie Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China; (H.F.); (M.Z.); (P.L.)
- Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China
| | - Pengfei Liu
- College of Engineering, China Agricultural University, Beijing 100083, China; (H.F.); (M.Z.); (P.L.)
- Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China
| | - Yiliu Liu
- Department of Mechanical and Industrial Engineering, Norwegian University of Science and Technology, 7491 Trondheim, Norway;
| | - Xiaoshuan Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China; (H.F.); (M.Z.); (P.L.)
- Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China
- Correspondence: ; Tel.: +86-(0)-10-6273-6717
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26
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Shahidi F, Hossain A. Preservation of aquatic food using edible films and coatings containing essential oils: a review. Crit Rev Food Sci Nutr 2020; 62:66-105. [DOI: 10.1080/10408398.2020.1812048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | - Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
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27
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Balti R, Ben Mansour M, Zayoud N, Le Balc'h R, Brodu N, Arhaliass A, Massé A. Active exopolysaccharides based edible coatings enriched with red seaweed (Gracilaria gracilis) extract to improve shrimp preservation during refrigerated storage. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100522] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Bharti SK, Pathak V, Alam T, Arya A, Basak G, Awasthi MG. Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception. ACTA ACUST UNITED AC 2020. [DOI: 10.1007/s41783-020-00087-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
AbstractMuscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.
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29
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Nešić A, Cabrera-Barjas G, Dimitrijević-Branković S, Davidović S, Radovanović N, Delattre C. Prospect of Polysaccharide-Based Materials as Advanced Food Packaging. Molecules 2019; 25:E135. [PMID: 31905753 PMCID: PMC6983128 DOI: 10.3390/molecules25010135] [Citation(s) in RCA: 100] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/22/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.
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Affiliation(s)
- Aleksandra Nešić
- Vinca Institute for Nuclear Sciences, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia;
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | | | - Sladjana Davidović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Neda Radovanović
- Inovation Centre of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Cédric Delattre
- CNRS, SIGMA Clermont, Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France;
- Institute Universitaire de France (IUF), 1 rue Descartes, 75005 Paris, France
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30
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Egg quality and safety with an overview of edible coating application for egg preservation. Food Chem 2019; 296:29-39. [DOI: 10.1016/j.foodchem.2019.05.182] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/22/2019] [Accepted: 05/26/2019] [Indexed: 11/23/2022]
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31
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Development and characterization of edible films based on modified corn starch and grape juice. Food Chem 2019; 292:6-13. [DOI: 10.1016/j.foodchem.2019.04.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 03/15/2019] [Accepted: 04/01/2019] [Indexed: 11/19/2022]
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32
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Nur Moulia M, Syarief R, Edhi Suyatma N, Savitri Iriani E, Dewantari Kusumaningrum H. APLIKASI EDIBLE COATING BIONANOKOMPOSIT UNTUK PRODUK PEMPEK PADA PENYIMPANAN SUHU RUANG. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.1.11] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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33
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Modeling and evaluation on WSN-enabled and knowledge-based HACCP quality control for frozen shellfish cold chain. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.050] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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Yu D, Wu L, Regenstein JM, Jiang Q, Yang F, Xu Y, Xia W. Recent advances in quality retention of non-frozen fish and fishery products: A review. Crit Rev Food Sci Nutr 2019; 60:1747-1759. [DOI: 10.1080/10408398.2019.1596067] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Liying Wu
- Yangtze Delta Region of Institute of Tsinghua University, Zhejiang, Jiaxing, Zhejiang, China
| | | | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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35
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Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage. COATINGS 2019. [DOI: 10.3390/coatings9030205] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Egg deterioration occurs during storage time, which leads to quality loss. Thus, different preservations methods have been used to extend the shelf-life and maintain the safety of eggs. Edible coating materials based on biopolymers, such as starches and other renewable sources, have been used for different food products and been identified as an effective method of food preservation. In this study, eggs were coated with edible coatings prepared from sweet potato starch (SPS) and varying levels of thyme essential oil (TEO), including 0 (control), 2%, 4%, and 6%. The quality and safety of the coated and uncoated eggs during five weeks of storage at 25 °C were studied. The application of 4% TEO in SPS-based coatings maintained the quality and safety of eggs two weeks longer than non-coated eggs. This study showed that the SPS-TEO coating could be useful in extending the shelf life of eggs during storage time, by delaying changes in egg quality.
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36
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Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Application of starch microcapsules containing essential oil in food preservation. Crit Rev Food Sci Nutr 2018; 60:2825-2836. [DOI: 10.1080/10408398.2018.1503590] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
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37
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Küçüközet AO, Uslu MK. Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films. FOOD SCI TECHNOL INT 2018; 24:576-584. [DOI: 10.1177/1082013218776540] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, edible films were produced from sodium caseinate and a sodium caseinate–starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate–starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.
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Affiliation(s)
- Ahmet Oktay Küçüközet
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
| | - Mustafa Kemal Uslu
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
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