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Huang Z, Wang Q, Cao J, Zhou D, Li C. Mechanisms of polyphenols on quality control of aquatic products in storage: A review. Crit Rev Food Sci Nutr 2024; 64:6298-6317. [PMID: 36655433 DOI: 10.1080/10408398.2023.2167803] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Aquatic products are easily spoiled during storage due to oxidation, endogenous enzymes, and bacteria. At the same time, compared with synthetic antioxidants, based on the antibacterial and antioxidant mechanism of biological agents, the development of natural, nontoxic, low-temperature, better-effect green biological preservatives is more acceptable to consumers. The type and molecular structure of polyphenols affect their antioxidant and antibacterial effectiveness. This review will describe how they achieve their antioxidant and antibacterial effects. And the recent literature on the mechanism and application of polyphenols in the preservation of aquatic products was updated and summarized. The conclusion is that in aquatic products, polyphenols alleviate lipid oxidation, protein degradation and inhibit the growth and reproduction of microorganisms, so as to achieve the effect of storage quality control. And put forward suggestions on the application of the research results in aquatic products. We hope to provide theoretical support for better exploration of the application of polyphenols and aquatic product storage.
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Affiliation(s)
- Zhiliang Huang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Qi Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Dayong Zhou
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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2
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Chen X, Lan W, Xie J. Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products. Food Chem 2024; 440:138198. [PMID: 38128429 DOI: 10.1016/j.foodchem.2023.138198] [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: 06/12/2023] [Revised: 11/23/2023] [Accepted: 12/10/2023] [Indexed: 12/23/2023]
Abstract
Natural antibacterials have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. In particular, natural phenolic compounds are secondary metabolites produced by plants for numerous functions including antimicrobial defence. Polyphenol has significant antimicrobial activity, but its antimicrobial properties are affected by the cell structure difference of bacteria, the concentration, type, and extraction method of polyphenol, and the treatment time of bacteria exposed to polyphenol. Therefore, this paper analyzed the antibacterial activity and mechanism of polyphenol as an antimicrobial agent. However, there remained significant considerations, including the interaction of polyphenols and food matrix, environmental temperature, and the effect of color and odor of some polyphenols on sensory properties of aquatic products, and the additive amount of polyphenols. On this basis, the application strategies of polyphenols as the antimicrobial agent in aquatic products preservation were reviewed.
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Affiliation(s)
- Xuening Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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3
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Altissimi C, Roila R, Ranucci D, Branciari R, Cai D, Paulsen P. Preventing Microbial Growth in Game Meat by Applying Polyphenolic Extracts from Olive Mill Vegetation Water. Foods 2024; 13:658. [PMID: 38472771 DOI: 10.3390/foods13050658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/12/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
We studied the efficacy of different formulations of polyphenol extracts (mainly containing hydroxytyrosol and tyrosol) from olive mill vegetation water on the microflora on the surfaces of game meat cuts with high or low initial bacterial loads. Meat with a high microbial load (>5 Log cfu/g; mean value = 6.83 ± 0.45 standard deviation) was immersed for 10 or 60 sec into 25% and 10% solutions of microencapsulated freeze-dried and non-encapsulated polyphenolic extracts. Aerobic colony, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria counts were determined on treated samples compared to controls after 7 days of storage (in vacuum-packed conditions at +3 °C). Significant differences were registered only for aerobic colony count for a 10% liquid extract treatment (0.64 log reduction). In contrast, the dipping or immersion of game meat with low initial microbial loads (<5 Log cfu/g; mean value = 3.58 ± 0.72 standard deviation) in 10% solutions of the polyphenol extracts effectuated significant reductions in all bacteria counts (p < 0.002) at 7 and 14 days of storage for different extracts, independently from the application methods. The use of the extracts to inhibit bacterial growth in game meat should only be considered if a good hygienic baseline is guaranteed.
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Affiliation(s)
- Caterina Altissimi
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Dongjie Cai
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China
| | - Peter Paulsen
- Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, 1012 Vienna, Austria
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4
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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5
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [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: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
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Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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6
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Zhang C, Wang J, Xie J. Quality changes of Larimichthys crocea pretreated by ultrasonic-assisted immersion under cold storage at 4 °C. ULTRASONICS SONOCHEMISTRY 2023; 98:106484. [PMID: 37339570 PMCID: PMC10300252 DOI: 10.1016/j.ultsonch.2023.106484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/23/2023] [Accepted: 06/09/2023] [Indexed: 06/22/2023]
Abstract
The effects of several ultrasonic treatments during cold storage at 4 °C on the quality of large yellow croaker (Pseudosciaena crocea) were suggested. Large yellow croaker fillets were divided into six different groups for treatment. (a) CK (without any treatment), (b) A (single frequency 20 kHz), (c) B (single frequency 40 kHz), (d) C (left and right dual frequency 20 + 40 kHz), (e) D (orthogonal dual frequency: left and right 40 kHz, upper and lower 20 kHz), and (f) E (orthogonal dual frequency: left and right 20 kHz, upper and lower 20 kHz). The samples were divided into six groups, placed in sterile PE bags, and chilled to 4 °C. In order to determine the impact of ultrasonic treatment on the quality of large yellow croaker during cold storage, microbial indicators and physical and chemical indicators were measured every 3 days. The total number of colonies, the percentage of psychrophilic bacteria, the sample's pH, and its TVB-N value were all shown to grow at a much slower pace following ultrasonic treatment. In addition, the antibacterial effect of dual frequency ultrasound was gradually better than that of single frequency ultrasound. In conclusion, Group D has a pretty excellent impact on preserving overall sample quality.
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Affiliation(s)
- Chenchen Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China.
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7
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Mittal M, Ahuja S, Yadav A, Aggarwal NK. Development of poly(hydroxybutyrate) film incorporated with nano silica and clove essential oil intended for active packaging of brown bread. Int J Biol Macromol 2023; 233:123512. [PMID: 36739047 DOI: 10.1016/j.ijbiomac.2023.123512] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/25/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
The objective of current study was to develop Poly(hydroxybutyrate) (PHB) based active packaging film with long lasting antimicrobial potential in food-packaging applications. For developing such films, PHB was incorporated with poly(ethylene glycol) (PEG) as a plasticizer, nano-silica (n-Si) as strengthening material and clove essential oil (CEO) as an antimicrobial agent. These solvent-casted films with varying concentration of n-Si (0.5, 1, 1.5, 2 %) and 30 % CEO of total polymer matrix weight i.e., PHB/PEG (90/10) were prepared and studied on the basis of morphological, mechanical, thermal, degradation and antimicrobial behaviours. The presence of CEO and n-Si was confirmed by Fourier transform infrared spectroscopy (FTIR). Scanning Electron Microscopy (SEM) and X-ray diffraction (XRD) were used to investigate homogeneous dispersal of n-Si in polymer matrix. PHB/PEG/CEO/Si 1.0 film was selected as optimized one after mechanical testing and therefore further carried for antimicrobial testing. This selected film extended the shelf-life of brown bread up to 10 days comparable to bread wrapped in polyethylene. This revealed that PHB/PEG/CEO/Si 1.0 exhibited superior antibacterial activity against the food borne microbes i.e., Escherichia coli, Staphylococcus aureus and Aspergillus niger. Our findings indicate that this film improved the shelf-life of packaged bread and has promising features for active food packaging.
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Affiliation(s)
- Mahak Mittal
- Laboratory of Fermentation Technology, Department of Microbiology, Kurukshetra 136119, Haryana, India
| | - Simran Ahuja
- Department of Chemistry, Kurukshetra 136119, Haryana, India
| | - Anita Yadav
- Department of Biotechnology, Kurukshetra 136119, Haryana, India.
| | - Neeraj K Aggarwal
- Laboratory of Fermentation Technology, Department of Microbiology, Kurukshetra 136119, Haryana, India.
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8
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023; 22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.
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Affiliation(s)
- Yuanlv Zhang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
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9
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Effect of pulse light on the quality of refrigerated (4 °C) large yellow croaker (Pseudosciaena crocea). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Dai J, Sameen DE, Zeng Y, Li S, Qin W, Liu Y. An overview of tea polyphenols as bioactive agents for food packaging applications. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kumarage S, Munaweera I, Kottegoda N. Contemporary, Multidisciplinary Roles of Mesoporous Silica Nanohybrids/Nanocomposites. ChemistrySelect 2022. [DOI: 10.1002/slct.202200574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Senuri Kumarage
- Department of Chemistry Faculty of Applied Sciences University of Sri Jayewardenepura Gangodawila Nugegoda Sri Lanka
| | - Imalka Munaweera
- Department of Chemistry Faculty of Applied Sciences University of Sri Jayewardenepura Gangodawila Nugegoda Sri Lanka
| | - Nilwala Kottegoda
- Department of Chemistry Faculty of Applied Sciences University of Sri Jayewardenepura Gangodawila Nugegoda Sri Lanka
- Centre for Advanced Materials Research (CAMR) Faculty of Applied Sciences University of Sri Jayewardenepura Gangodawila Nugegoda Sri Lanka
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12
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Dai Z, Han L, Li Z, Gu M, Xiao Z, Lu F. Combination of Chitosan, Tea Polyphenols, and Nisin on the Bacterial Inhibition and Quality Maintenance of Plant-Based Meat. Foods 2022; 11:foods11101524. [PMID: 35627094 PMCID: PMC9140481 DOI: 10.3390/foods11101524] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/17/2022] [Accepted: 05/19/2022] [Indexed: 01/25/2023] Open
Abstract
Plant-based meat products have gained attention in the food industry and with consumers. Plant-based meat products primarily comprise plant proteins and are rich in nutrients. However, the products are highly susceptible to bacterial contamination during storage. Biological preservatives are easily degradable alternatives to chemical preservatives and can preserve different kinds of food. In order to investigate the preservation properties of chitosan (CS), tea polyphenols (TPs), and nisin treatments on plant-based meats, the sensory evaluation, color difference, pH, TBARS, and the total plate count of E. coli, S. aureus, and Salmonella, indicators of the biological preservative-treated plant-based meat, were determined in this study. The experiment involved blank control- and biological preservative-treated samples. We found that the total microbial count exceeded the national standard provisions in the control samples stored for 14 days. The colors, tissue structures, and flavors of plant-based meat have gradually deteriorated, with the sensory score dropping from 90 to 52. The sample had a loose tissue structure and an obvious sour taste. However, the shelf life of the plant-based meat samples treated with different combinations of the biological preservatives increased compared to the shelf life of the control samples. After 56 d of storage, 1% chitosan, 2.5% tea polyphenols, and 0.04% nisin sensory reduction to 56, the total number of colonies and S. aureus were 4.91 and 2.95 lg CFU/g, approaching the national standard threshold; E. coli was 2 lg CFU/g, reaching the national standard threshold. Thus, the samples treated with 1% chitosan, 2.5% tea polyphenols, and 0.04% nisin had the longest shelf life (56 days) among all experimental groups. Hence, this study reveals that a combination of biological preservatives may be a non-toxic alternative for the efficient preservation of plant-based meat products.
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Affiliation(s)
- Zenghui Dai
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Linna Han
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhe Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Mengqing Gu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Fei Lu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
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Tang Y, Chen X, Yao H, Xie J, Shi W, Lu Y, Deng S, Tao N, Xu C. Development of a bifunctional edible coating for formaldehyde scavenging and preservation of aquatic products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1958-1967. [PMID: 34516665 DOI: 10.1002/jsfa.11534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/23/2021] [Accepted: 09/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Although exogenous and endogenous formaldehyde in squid has led to severe health threat, an in-depth study on natural edible scavengers for formaldehyde in squid is still lacking. RESULTS Response surface methodology (RSM) combined with experimental verification approaches was applied to obtain an optimal 'recipe' to achieve formaldehyde removal rate of >85%: 6 mg mL-1 tea polyphenols, 20 mg mL-1 chitosan, 3:2 (v/v) tea polyphenols and chitosan, a pH value of 3 and 60 min treatment time. Apart from the capability of removing formaldehyde, the scavenger derived from natural food exhibited a significant preservation effect (extension of preservation time up to 40%) on squid during chilled storage, and was safe and environmentally friendly. Meanwhile, a synergetic effect of the two components on scavenging formaldehyde was unraveled by multimolecular infrared spectroscopy. CONCLUSION An edible and bifunctional reagent composed of tea polyphenols and chitosan was developed for simultaneously removing artificially added or endogenous formaldehyde and for preservation of squid. The bifunctional coating shows promise as a formaldehyde scavenger and green preservative for aquatic products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yuyi Tang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Qinpu Biotechnology Pte Ltd, Shanghai, China
| | - Xifeng Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Hui Yao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Qinpu Biotechnology Pte Ltd, Shanghai, China
| | - Jun Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Qinpu Biotechnology Pte Ltd, Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Ying Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
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14
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Wang D, Wang Y, Dong G, Shang Y, Lyu Y, Li F, Zhang C, Yu X. The chemical composition analysis of dwarf saltwort (
Salicornia bigelovii
Torr.) and its preservative effects on snakehead fish fillets. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16433] [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)
- Dujun Wang
- School of Marine and Bioengineering Yancheng Institute of Technology Yancheng China
| | - Yue Wang
- School of Marine and Bioengineering Yancheng Institute of Technology Yancheng China
| | - Guangsong Dong
- School of Marine and Bioengineering Yancheng Institute of Technology Yancheng China
| | - Yueling Shang
- School of Marine and Bioengineering Yancheng Institute of Technology Yancheng China
| | - Yongmei Lyu
- School of Marine and Bioengineering Yancheng Institute of Technology Yancheng China
| | - Fengwei Li
- School of Marine and Bioengineering Yancheng Institute of Technology Yancheng China
| | - Chunyin Zhang
- Yancheng Green Garden Saline Soil Agriculture Technology Co., Ltd Yancheng China
| | - Xiaohong Yu
- School of Marine and Bioengineering Yancheng Institute of Technology Yancheng China
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15
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Lan W, Lang A, Chen M, Xie J. Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (
Pseudosciaena crocea
) during iced storage. J Food Saf 2022. [DOI: 10.1111/jfs.12960] [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]
Affiliation(s)
- Wei‐qing 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
| | - Ai Lang
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Meng‐ling Chen
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University Shanghai China
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16
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ALMEIDA PD, BLANCO-PASCUAL N, ROSOLEN D, CISILOTTO J, CRECZYNSKI-PASA T, LAURINDO J. Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.64921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106850] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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18
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Zhang Q, Zhang J, Zhang J, Xu D, Li Y, Liu Y, Zhang X, Zhang R, Wu Z, Weng P. Antimicrobial Effect of Tea Polyphenols against Foodborne Pathogens: A Review. J Food Prot 2021; 84:1801-1808. [PMID: 34086921 DOI: 10.4315/jfp-21-043] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 06/03/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Food contamination by foodborne pathogens is still widespread in many countries around the world, and food safety is a major global public health issue. Therefore, novel preservatives that can guarantee safer food are in high demand. Contrary to artificial food preservatives, tea polyphenols (TPs) are getting wide attention as food additives for being "green," "safe," and "healthy." TPs come from many sources, and the purification technology is sophisticated. Compared with other natural antibacterial agents, the antibacterial effect of TPs is more stable, making them excellent natural antibacterial agents. This review includes a systematic summary of the important chemical components of TPs and the antibacterial mechanisms of TPs against various foodborne pathogens. The potential applications of TPs are also discussed. These data provide a theoretical basis for the in-depth study of TPs. HIGHLIGHTS
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Affiliation(s)
- Qianling Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Jin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Jiaqi Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Duo Xu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Yajuan Li
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Ruilin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
| | - Peifang Weng
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, People's Republic of China
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19
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Lan W, Zhao Y, Gong T, Mei J, Xie J. Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano (Trachinotus ovatus). J Food Biochem 2021; 45:e13826. [PMID: 34155643 DOI: 10.1111/jfbc.13826] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/04/2021] [Accepted: 05/31/2021] [Indexed: 02/05/2023]
Abstract
The effects of five thawing methods (ultrasonic thawing [UT], radiofrequency thawing [RFT], water immersion thawing [WIT], microwave thawing [MT], and cold storage thawing [CST]) on physicochemical properties, water migration, and protein characteristic of whole frozen pompano (Trachinotus ovatus) were investigated and compared with fresh samples (FS). The physicochemical changes of thawed pompano were analyzed based on pH, total volatile basic nitrogen (TVB-N), color difference. The protein aggregation, physicochemical properties and conformation of myofibrillar proteins (MPs) were evaluated by Sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry, and Raman spectra, respectively. Water migration and MPs microstructure were measured by low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscope (SEM), respectively. The results showed that different thawing methods could accelerate the protein denaturation and decrease of quality in pompano, especially MT treatment causing more seriously local overheating phenomena. Among the samples with different thawing treatments, the changes of pH, TVB-N values, and color difference in RFT and UT were closed to that from FS. The MT had the shortest thawing time, but could produce the damage of structural muscle. RFT had desirable thermal stability and made the protein secondary structure more stable, the myofibril bundles were also straight and smooth by SEM observation. The content of bound water and free water had no significant changes by LF-NMR. Therefore, compared with other thawing methods, RFT is a desirable thawing method for maintaining the quality of thawed pompano. PRACTICAL APPLICATIONS: Before further processing of frozen pompano, the thawing process is an important part, which is highly associated with the quality of products. The damage of conformation and properties in aquatic protein caused by freeze-thaw process is very obvious in food processing industry. Compared to microwave thawing, ultrasonic thawing, and traditional methods, the radiofrequency thawing (RFT) could reduce changes in structure and properties of protein, and have higher thawing efficiency. The temperature distribution on the pompano surface was uniform during the radiofrequency process with higher strong penetration and less local overheating. The RFT is a desirable thawing method to maintain the quality and extend the shelf life of frozen pompano for application in food industry.
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Affiliation(s)
- 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
| | - Yanan Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Taoshuo Gong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- 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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Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110452] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Feng H, Lan W, Sun X, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus). J Food Sci 2021; 86:484-494. [PMID: 33449364 DOI: 10.1111/1750-3841.15596] [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: 05/20/2020] [Revised: 12/05/2020] [Accepted: 12/17/2020] [Indexed: 01/06/2023]
Abstract
This study assessed the effects of ε-polylysine hydrochloride (ε-PLH) and rosemary extract (RE) combined with slightly acidic electrolyzed water (SAEW) on the shelf life of obscure pufferfish (Takifugu obscurus) during refrigerated storage at (4 ± 1 °C). The samples were first dipped in SAEW and then treated with sterilized water (CK) and other solutions (0.2% RE [RE], 0.3% ε-PLH [PLH], and 0.2% RE + 0.3% ε-PLH [RE+PLH], respectively). Afterwards, microbiological, physicochemical, water migration, and sensory attributes were periodically assessed. The results showed that compared with CK and RE groups, ε-PLH treatment could effectively inhibit microbial growth and delay the increase in total volatile base nitrogen (TVB-N). In addition, microbial indexes, TVB-N, thiobarbituric acid, and metmyoglobin value in the samples treated with RE+ε-PLH were lower than those with ε-PLH or RE alone during storage. Meanwhile, samples treated with RE+ε-PLH exhibited the best sensory properties and no effect on color parameters. Based on the results of microbiological analysis, the shelf life of obscure pufferfish treated with RE+ε-PLH was 14 days during refrigerated storage at (4 ± 1 °C). PRACTICAL APPLICATION: In our study, the combined application of ε-PLH, RE, and SAEW was effective to extend the shelf life of obscure pufferfish. Based on the results of total viable counts, the RE+PLH group had a shelf life of approximately 14 days. Accordingly, bio-preservatives combined with SAEW technology have a broad application potential in the storage of obscure pufferfish.
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Affiliation(s)
- Haojie Feng
- 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
| | - Xiaohong Sun
- 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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22
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Cao Q, Huang Y, Zhu QF, Song M, Xiong S, Manyande A, Du H. The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking. Food Chem 2020; 333:127528. [DOI: 10.1016/j.foodchem.2020.127528] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 06/06/2020] [Accepted: 07/05/2020] [Indexed: 02/06/2023]
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23
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Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage. COATINGS 2020. [DOI: 10.3390/coatings10060506] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This study developed a biopreservation method for ready-to-eat (RTE) fresh salmon fillets based on the use of bacteriocin EFL4 produced by bacteriocinogenic Enterococcus faecalis L04 previously isolated from Chinese sea bass (Lateolabrax maculatus). Bacteriocin EFL4 has the ability to inhibit the growth of several fish-spoilage bacteria and foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Shewanella putrefaciens, Pseudomonas fluorescens and Listeria monocytogenes, and the minimal inhibitory concentration (MIC) for S. putrefaciens was 0.32 μg/mL. The biopreservation potential of bacteriocin EFL4 for RTE fresh salmon fillets during cold storage at 4 °C was tested for the first time on a laboratory scale. Microbiological and physicochemical properties, as well as organoleptic evaluations, have been done during the biopreservation trials. The results show that RTE fresh salmon fillets treated with 0.64 μg/mL bacteriocin EFL4 could significantly (p < 0.05) reduce the total viable count (TVC), total volatile basic nitrogen (TVB-N), K value and maintain the quality of RTE fresh salmon fillets during 8-day storage on the basis of the organoleptic evaluation results.
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24
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Li P, Chen Z, Tan M, Mei J, Xie J. Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (
Takifugu obscurus
) during cold storage. J Food Saf 2020. [DOI: 10.1111/jfs.12773] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Peiyun Li
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Zhijie Chen
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Mingtang Tan
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
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25
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Cao Q, Du H, Huang Y, Hu Y, You J, Liu R, Xiong S, Manyande A. The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02365-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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26
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Ju J, Chen X, Xie Y, Yu H, Guo Y, Cheng Y, Qian H, Yao W. Application of essential oil as a sustained release preparation in food packaging. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.005] [Citation(s) in RCA: 132] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1715946] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε-polylysine (ε-PL) to a fish gelatin edible coating on the preservation of deshelled crayfish (Procambarus clarkii) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε-PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.
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28
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Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage. Molecules 2019; 24:molecules24040710. [PMID: 30781435 PMCID: PMC6413059 DOI: 10.3390/molecules24040710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/09/2019] [Accepted: 02/15/2019] [Indexed: 01/22/2023] Open
Abstract
This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (w/w) of α-TOH was added into the surimi and subjected to frozen storage, and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, w/w) was used as a positive control. Based on total viable count, pH and whiteness, α-TOH exhibited a better protection for frozen sturgeon surimi than cryoprotectant during frozen storage. According to soluble protein content, carbonyl content, total sulfhydryl content, and surface hydrophobicity, α-TOH and cryoprotectant showed the same effects on retarding changes of proteins. The results of breaking force, deformation, gel strength, water-holding capacity and microstructure of sturgeon surimi indicated that the gel properties of frozen sturgeon surimi were retained by α-TOH. Our results suggest that α-TOH is an attractive candidate to maintain the quality of sturgeon surimi during frozen storage.
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