1
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Miao X, Li S, Liu Y, Li J, Dong X, Du M, Jiang P. The dynamic changes of flavor characteristics of sea cucumber ( Apostichopus japonicus) during puffing revealed by GC-MS combined with HS-GC-IMS. Food Chem X 2024; 23:101709. [PMID: 39211767 PMCID: PMC11357860 DOI: 10.1016/j.fochx.2024.101709] [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: 06/20/2024] [Revised: 07/28/2024] [Accepted: 07/30/2024] [Indexed: 09/04/2024] Open
Abstract
To improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 °C - 250 °C) and time (1-5 min) on their quality and flavor. As temperature and time increased, sea cucumber puffing significantly enhanced. The microstructure of the puffed sea cucumber exhibited a uniform porous structure at 230 °C for 4 min. However, further puffing treatment caused the void to collapse. A total of 81 volatile organic compounds (VOCs) were identified using HS-GC-IMS, and 18 VOCs with Relative odor activity value (ROAV) ≥1 were identified. The content of fishy compounds, such as dimethyl sulfide, 1-octanal, and 1-nonanal in sea cucumbers gradually decreased with increasing temperature and time. Combined with GC-MS analysis indicating that the flavor of sea cucumbers puffed at 250 °C for 5 min was superior. Our findings suggest new avenues for sea cucumber processing and address the limited research on puffing techniques for protein-based raw materials.
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Affiliation(s)
- Xiaoqing Miao
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jing Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Pengfei Jiang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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2
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Du J, Xiao M, Sudo N, Liu Q. Bioactive peptides of marine organisms: Roles in the reduction and control of cardiovascular diseases. Food Sci Nutr 2024; 12:5271-5284. [PMID: 39139935 PMCID: PMC11317662 DOI: 10.1002/fsn3.4183] [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: 12/07/2023] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 08/15/2024] Open
Abstract
Cardiovascular diseases (CVDs) affect the quality of life or are fatal in the worst cases, resulting in a significant economic and social burden. Therefore, there is an urgent need to invent functional products or drugs for improving patient health and alleviating and controlling these diseases. Marine bioactive peptides reduce and control CVDs. Many of the predisposing factors triggering CVDs can be alleviated by consuming functional foods containing marine biopeptides. Therefore, improving CVD incidence through the use of effective biopeptide foods from marine sources has attracted increasing interest and attention. This review reports information on bioactive peptides derived from various marine organisms, focusing on the process of the separation, purification, and identification of biological peptides, biological characteristics, and functional food for promoting cardiovascular health. Increasing evidence shows that the bioactivity and safety of marine peptides significantly impact their storage, purification, and processing. It is feasible to develop further strategies involving functional foods to treat CVDs through effective safety testing methods. Future work should focus on producing high-quality marine peptides and applying them in the food and drug industry.
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Affiliation(s)
- Jia Du
- College of Materials and Environmental EngineeringHangzhou Dianzi UniversityHangzhouChina
- Suzhou Health‐originated Bio‐technology, Ltd.SuzhouChina
| | - Miao Xiao
- Suzhou Health‐originated Bio‐technology, Ltd.SuzhouChina
| | - Naomi Sudo
- Suzhou Health‐originated Bio‐technology, Ltd.SuzhouChina
| | - Qinghua Liu
- Suzhou Health‐originated Bio‐technology, Ltd.SuzhouChina
- Wisdom Lake Academy of PharmacyXi'an Jiaotong‐Liverpool UniversitySuzhouChina
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3
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Li X, Jiang P, Song J, Lin S. The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC-MS and PCA analysis. Food Chem 2024; 434:137485. [PMID: 37722337 DOI: 10.1016/j.foodchem.2023.137485] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/31/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
The quality of sea cucumber is closely associated with its processing technology. In this study, the response surface methodology (RSM) was employed to optimize the thermal process conditions for seasoned sea cucumber, while gas chromatography-mass spectrometry (GC-MS) technique identified 25 characteristic compounds. Terpenes and their oxygen derivatives constituted approximately 70% of all compounds detected. Among these, trans-anethole emerged as the predominant volatile aroma compound in seasoned sea cucumber at a concentration of 39.99 ± 4.52 mg/g, followed by p-anisaldehyde, cis-anethole, linalool, estragole, and d-limonene. Principal component analysis (PCA) revealed that trans-anethole, cis-anethole, estragole, and d-limonene collectively contributed over 45.0% to the flavor profile of sea cucumber. This investigation provides an initial exploration into the alterations in volatile compounds within star anise-seasoned seasoned sea cucumber, thereby establishing a foundation for instant sea cucumbers' flavor processing.
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Affiliation(s)
- Xinran Li
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Pengfei Jiang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiahui Song
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Songyi Lin
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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4
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Liu T, Zheng J, Du J, He G. Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments. Foods 2024; 13:215. [PMID: 38254516 PMCID: PMC10814519 DOI: 10.3390/foods13020215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/29/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-term healthcare issues. However, current therapies to treat dysphagia can routinely cause discomfort and pain to patients. To prevent these risks, a non-traumatic and effective treatment of diet modification for safe chewing and swallowing is urgently needed for the elderly. This review mainly summarizes the chewing and swallowing changes in the elderly, as well as important risk factors and potential consequences of dysphagia. In addition, three texture-modified food processing strategies to prepare special foods for the aged, as well as the current statuses and future trends of such foods, are discussed. Nonthermal food technologies, gelation, and 3D printing techniques have been developed to prepare soft, moist, and palatable texture-modified foods for chewing and swallowing safety in elderly individuals. In addition, flavor enhancement and nutrition enrichment are also considered to compensate for the loss of sensory experience and nutrients. Given the trend of population aging, multidisciplinary cooperation for dysphagia management should be a top priority.
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Affiliation(s)
- Ting Liu
- Key Laboratory of Public Health Safety of the Ministry of Education, School of Public Health, Fudan University, Shanghai 200032, China;
| | - Jianheng Zheng
- Nutrilite Health Institute, Shanghai 200032, China; (J.Z.); (J.D.)
| | - Jun Du
- Nutrilite Health Institute, Shanghai 200032, China; (J.Z.); (J.D.)
| | - Gengsheng He
- Key Laboratory of Public Health Safety of the Ministry of Education, School of Public Health, Fudan University, Shanghai 200032, China;
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5
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Sales S, Lourenço HM, Bandarra NM, Afonso C, Matos J, Botelho MJ, Pessoa MF, Félix PM, Veronez A, Cardoso C. How Biological Activity in Sea Cucumbers Changes as a Function of Species and Tissue. Foods 2023; 13:35. [PMID: 38201062 PMCID: PMC10778530 DOI: 10.3390/foods13010035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Biological activity and bioactive compound content in sea cucumbers was assessed, considering Parastichopus regalis, Holothuria mammata, Holothuria forskali, and Holothuria arguinensis as species and intestine, muscle band, respiratory tree, body wall, and gonads as tissues. P. regalis had the lowest content in phenolic compounds and antioxidant activity in contrast to Holothuria species. In the respiratory tree, the highest phenolic concentration was recorded in H. arguinensis, 76.4 ± 1.2 mg GAE/100 g dw vs. 21.0-49.0 mg GAE/100 g dw in the other species. H. arguinensis had the highest DPPH and FRAP results in the gonads, 13.6 ± 0.7 mg AAE/100 g dw vs. 2.6-3.5 mg AAE/100 g dw and 27.1 ± 0.3 μmol Fe2+/g dw vs. 8.0-15.9 μmol Fe2+/g dw, respectively. Overall, P. regalis biomass presented the highest anti-inflammatory activity levels and H. arguinensis the lowest anti-inflammatory levels. The respiratory tree was the most anti-inflammatory (measured by the inhibition of cyclooxygenase-2, COX-2) tissue in H. mammata and H. forskali (also the muscle band in this case), 76.3 ± 6.3% and 59.5 ± 3.6% COX-2 inhibition in 1 mg/mL aqueous extracts, respectively. The results demonstrated a variable bioactive potential and advantage in targeting antioxidant properties in the muscle band and anti-inflammatory activity in the respiratory tree, which may constitute a starting point for a biorefinery approach envisaging multiple applications.
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Affiliation(s)
- Sabrina Sales
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisbon, Portugal; (S.S.); (H.M.L.); (N.M.B.); (C.A.); (J.M.)
- Division of Oceanography and Marine Environment (DivOA), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), 1495-165 Lisbon, Portugal;
- GeoBioTec, Department of Earth Sciences, Faculty of Science and Technology (UNL), Largo da Torre, 2829-516 Caparica, Portugal;
| | - Helena M. Lourenço
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisbon, Portugal; (S.S.); (H.M.L.); (N.M.B.); (C.A.); (J.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Narcisa M. Bandarra
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisbon, Portugal; (S.S.); (H.M.L.); (N.M.B.); (C.A.); (J.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Cláudia Afonso
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisbon, Portugal; (S.S.); (H.M.L.); (N.M.B.); (C.A.); (J.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Joana Matos
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisbon, Portugal; (S.S.); (H.M.L.); (N.M.B.); (C.A.); (J.M.)
| | - Maria João Botelho
- Division of Oceanography and Marine Environment (DivOA), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), 1495-165 Lisbon, Portugal;
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Maria Fernanda Pessoa
- GeoBioTec, Department of Earth Sciences, Faculty of Science and Technology (UNL), Largo da Torre, 2829-516 Caparica, Portugal;
| | - Pedro M. Félix
- MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, Faculty of Sciences, University of Lisbon, 1749-017 Lisbon, Portugal;
| | - Arthur Veronez
- Centre for Functional Ecology—Science for People & the Planet, Department of Life Sciences, Faculty of Science and Technology, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal;
| | - Carlos Cardoso
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Rua Alfredo Magalhães Ramalho 6, 1495-006 Lisbon, Portugal; (S.S.); (H.M.L.); (N.M.B.); (C.A.); (J.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
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6
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Ribeiro WO, Ozaki MM, Dos Santos M, Rodríguez AP, de Castro RJS, Sato HH, Campagnol PCB, Pollonio MAR. Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly. Food Res Int 2023; 165:112539. [PMID: 36869546 DOI: 10.1016/j.foodres.2023.112539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/04/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat loaves treated with papain enzyme. In the first step, dietary fibers were added to the products at the level of 6%. All dietary fibers decreased the cooking loss and improved the water retention capacity throughout the shelf life of the meat loaves. Besides, the dietary fibers increased the compression force of meat loaves treated with papain, mainly oat fiber. The dietary fibers decreased the pH, especially the treatment with apple fiber. In the same way, the color was changed mainly by the apple fiber addition, resulting in a darker color in both raw and cooked samples. TBARS index increased in meat loaves added with both pea and apple fibers, mostly for the last one. In the next step, the combination of inulin, oat, and pea fibers was evaluated in the meat loaves treated with papain, combining fibers up to 6% total content likewise decreased cooking and cooling loss and increased the texture of the papain-treated meat loaf. The addition of fibers improved the acceptability of the texture-related samples, except for the three-fiber mixture (inulin, oat, and pea), which was related to a dry, hard-to-swallow texture. The mix of pea and oat fibers conferred the best descriptive attributes, possibly related to improved texture and water retention in the meat loaf, and comparing the use of isolated oat and pea, the perception of negative sensory attributes was not mentioned, such as soy and other off-flavors. Considering these results, this study showed that dietary fibers combined with papain improved the yielding and functional properties with potential technological use and consistent nutritional claims for elderly.
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Affiliation(s)
- Wanessa Oliveira Ribeiro
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Maristela Midori Ozaki
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Dos Santos
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Andrea Paola Rodríguez
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Ruann Janser Soares de Castro
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Helia Harumi Sato
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
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7
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Aubourg SP. Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium-A Review. Antioxidants (Basel) 2023; 12:245. [PMID: 36829804 PMCID: PMC9952551 DOI: 10.3390/antiox12020245] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/26/2023] Open
Abstract
Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most important means of marine species preservation. However, owing to the thermal sensitivity of the chemical constituents of marine species, remarkable degradative mechanisms can be produced and lead to important quality losses. The demand for better quality food makes the need for advanced preservation techniques a topic to be addressed continually in the case of seafood. One such strategy is the employment of preservative compounds obtained from natural resources. The current review provides an overview of the research carried out concerning the effect of the addition of bioactive compounds to the packing medium on the thermal stability of canned seafood. This review addresses the preservative effect of polyphenol-rich oils (i.e., extra virgin olive oil) and different kinds of products or extracts obtained from plants, algae and seafood by-products. In agreement with the great incidence of lipid damage on the nutritional and acceptability values during high-temperature seafood processing, this work is especially focussed on the inhibitory effect of lipid oxidation development.
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Affiliation(s)
- Santiago P Aubourg
- Marine Research Institute, Spanish National Research Council (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
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8
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Hossain A, Senadheera TRL, Dave D, Shahidi F. Phenolic profiles of Atlantic sea cucumber (Cucumaria frondosa) tentacles and their biological properties. Food Res Int 2023; 163:112262. [PMID: 36596173 DOI: 10.1016/j.foodres.2022.112262] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/02/2022]
Abstract
Sea cucumber tentacles (aquapharyngeal bulb) are a rich source of biologically active compounds, including phenolics, however they are mainly discarded as processing waste. This study evaluated free, esterified, and insoluble-bound phenolics of Atlantic sea cucumber (Cucumaria frondosa) tentacles and their antioxidant activity for the first time. Biological properties such as inhibitory activities against α-glucosidase, tyrosinase, and the formation of AGEs as well as LDL-cholesterol and DNA oxidation were investigated. The antioxidant activity of the phenolic extracts was also evaluated in a fish model system. In the UHPLC-QTOF-MS/MS analysis, 31 phenolic compounds, mainly phenolic acids and flavonoids, were identified and quantified. Among them, eight compounds were detected for the first time in any species of sea cucumber. The free phenolic fraction was the major form of phenolics, mainly protocatechuic acid, p-coumaric acid, gallic acid, ellagic acid, catechin, and quercetin, exhibiting strong antioxidant and biological activities. Fresh Atlantic salmon treated with sea cucumber phenolics delayed lipid oxidation as measured by the thiobarbituric acid reactive substances (TBARS) assay. Therefore, Atlantic sea cucumber tentacles may serve as a viable source of functional food ingredients with protective antioxidant properties.
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Affiliation(s)
- Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Tharindu R L Senadheera
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Deepika Dave
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada; Marine Bioprocessing Facility, Centre of Aquaculture and Seafood Development, Marine Institute, Memorial University, St. John's, NL A1C 5R3, Canada.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada.
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9
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Man J, Abd El‐Aty AM, Wang Z, Tan M. Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Affiliation(s)
- Jiacong Man
- School of Mechanical Engineering and Automation Dalian Polytechnic University Dalian Liaoning China
| | - A. M. Abd El‐Aty
- Department of Pharmacology, Faculty of Veterinary Medicine Cairo University Giza Egypt
- Department of Medical Pharmacology, Medical Faculty Ataturk University Erzurum Turkey
| | - Zuzhe Wang
- Dalian Blue Peptide Technology Research & Development Co., Ltd. Liaoning China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
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10
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Elvevoll EO, James D, Toppe J, Gamarro EG, Jensen IJ. Food Safety Risks Posed by Heavy Metals and Persistent Organic Pollutants (POPs) related to Consumption of Sea Cucumbers. Foods 2022; 11:3992. [PMID: 36553734 PMCID: PMC9778379 DOI: 10.3390/foods11243992] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/13/2022] Open
Abstract
The global production of sea cucumbers was 245 thousand tons in 2020. Sea cucumbers are important food items in Asian and Pacific cuisines, the highest proportion being consumed in China as "bêche-de-mer" dried, gutted, boiled and salted body wall. However, consumption of sea cucumbers is expanding in China and globally, and the high demand has led to decline in populations of sea cucumbers, due to overexploitation. Aquaculture, together with novel fisheries on new species in new regions is easing the demand. Thus, an assessment of food safety is warranted. A literature search on food hazards was performed. A high proportion of the selected papers concerned heavy metals and metalloid hazards, such as mercury (Hg), cadmium (Cd), lead (Pb), and arsenic (As). No specific maximum limits (MLs) have been set for contents of these in sea cucumbers. Thus, the contents were compared with maximum limits set for aquatic animals in general or bivalve molluscs if available. With regard to Hg and Cd levels, none of the samples exceeded limits set by the European Commission or the National Standard of China, while for Pb, samples from highly industrialised areas exceeded the limits. Surprisingly, data on contaminants such as POPs, including dioxins and dl-PCB, PAH and PFAS as well as microbial hazards were scarce. The availability of fresh sea cucumber has increased due to aquaculture. To preserve the original flavour some consumers are reported to prefer to eat raw sea cucumber products, sashimi and sushi, which inevitably causes challenges from the microbial food safety perspective. Altogether, this paper highlights specific needs for knowledge, in particular when harvesting new species of sea cucumbers or in industrialized regions. Systematic monitoring activities, appropriate guidelines and regulations are highly warranted to guide the utilization of sea cucumbers.
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Affiliation(s)
- Edel Oddny Elvevoll
- Norwegian College of Fishery Science, Faculty of Biosciences, Fisheries and Economics, UiT-The Arctic University of Norway, N-9037 Tromsoe, Norway
| | - David James
- Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy
| | - Jogeir Toppe
- Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy
| | - Esther Garrido Gamarro
- Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy
| | - Ida-Johanne Jensen
- Norwegian College of Fishery Science, Faculty of Biosciences, Fisheries and Economics, UiT-The Arctic University of Norway, N-9037 Tromsoe, Norway
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, NTNU, N-7491 Trondheim, Norway
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11
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Araiza-Calahorra A, Mackie AR, Ferron G, Sarkar A. Can tribology be a tool to help tailor food for elderly population? Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Contribution of secondary bonds to the storage stability of ready-to-eat sea cucumber. Food Chem 2022; 389:133061. [DOI: 10.1016/j.foodchem.2022.133061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/04/2022] [Accepted: 04/21/2022] [Indexed: 11/22/2022]
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13
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Hossain A, Dave D, Shahidi F. Antioxidant Potential of Sea Cucumbers and Their Beneficial Effects on Human Health. Mar Drugs 2022; 20:521. [PMID: 36005524 PMCID: PMC9410154 DOI: 10.3390/md20080521] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 12/17/2022] Open
Abstract
Sea cucumbers are considered a luxury food item and used locally in traditional medication due to their impressive nutritional profile and curative effects. Sea cucumbers contain a wide range of bioactive compounds, namely phenolics, polysaccharides, proteins (collagen and peptides), carotenoids, and saponins, demonstrating strong antioxidant and other activities. In particular, phenolic compounds, mainly phenolic acids and flavonoids, are abundant in this marine invertebrate and exhibit antioxidant activity. Protein hydrolysates and peptides obtained from sea cucumbers exhibit antioxidant potential, mainly dependent on the amino acid compositions and sequences as well as molecular weight, displayed for those of ≤20 kDa. Moreover, the antioxidant activity of sea cucumber polysaccharides, including fucosylated chondroitin sulfate and fucan, is a combination of numerous factors and is mostly associated with molecular weight, degree of sulfation, and type of major sugars. However, the activity of these bioactive compounds typically depends on the sea cucumber species, harvesting location, food habit, body part, and processing methods employed. This review summarizes the antioxidant activity of bioactive compounds obtained from sea cucumbers and their by-products for the first time. The mechanism of actions, chemical structures, and factors affecting the antioxidant activity are also discussed, along with the associated health benefits.
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Affiliation(s)
- Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Deepika Dave
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
- Marine Bioprocessing Facility, Centre of Aquaculture and Seafood Development, Marine Institute, Memorial University, St. John’s, NL A1C 5R3, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
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Bai XW, Bai XF. Determination of sulfonamide residues in cultured sea cucumber by pre-column derivatization capillary electrophoresis with fluorescence detection. J INDIAN CHEM SOC 2022. [DOI: 10.1016/j.jics.2022.100589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Lee HG, Oh JY, Chung DM, Seo MY, Park SJ, Jeon YJ, Ryu BM. Utility of a Hydrolysate from Overproduced Paralichthys olivaceus for Hypertension Treatment: Correlation between Physical Properties and Potent Anti-Hypertensive Activities. Mar Drugs 2022; 20:md20060346. [PMID: 35736148 PMCID: PMC9228416 DOI: 10.3390/md20060346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 11/16/2022] Open
Abstract
Aquacultured fish are the richest natural source of protein. However, their overproduced biomass is often discarded due to production imbalance, causing considerable losses to the fishery industry. Therefore, it is necessary to utilize surplus fish and add value to overproduced fish. We performed complex enzyme-assisted hydrolysis to determine the correlation between its physical characteristics and anti-hypertensive activity in vitro and in vivo using an SHR model. Protamex-Pepsin assisted hydrolysate from Paralichthys olivaceus (POppH) produced by complex enzyme-assisted hydrolysis contained low-molecular-weight peptides and amino acids with anti-hypertensive activity. POppH regulated blood pressure and serum angiotensin II and angiotensin-I-converting enzyme levels, and histological and ultrasound image analysis revealed substantially reduced thickness and diameter of the carotid aorta in the POppH-administered SHR group. Therefore, we propose to reduce food loss due to overproduction by utilizing the anti-hypertensive activity and physical properties of POppH; the results demonstrate its application as a therapeutic agent.
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Affiliation(s)
- Hyo-Geun Lee
- Department of Marine Life Science, Jeju National University, Jeju 63243, Korea; (H.-G.L.); (Y.-J.J.)
| | - Jae-Young Oh
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan 46083, Korea;
| | - Dong-Min Chung
- Shinwoo Corporation. Ltd. 991, Worasan-ro, Munsan-eup, Jinju 52839, Korea; (D.-M.C.); (M.-Y.S.); (S.-J.P.)
| | - Min-Young Seo
- Shinwoo Corporation. Ltd. 991, Worasan-ro, Munsan-eup, Jinju 52839, Korea; (D.-M.C.); (M.-Y.S.); (S.-J.P.)
| | - Shin-Jae Park
- Shinwoo Corporation. Ltd. 991, Worasan-ro, Munsan-eup, Jinju 52839, Korea; (D.-M.C.); (M.-Y.S.); (S.-J.P.)
| | - You-Jin Jeon
- Department of Marine Life Science, Jeju National University, Jeju 63243, Korea; (H.-G.L.); (Y.-J.J.)
| | - Bo-Mi Ryu
- Department of Marine Life Science, Jeju National University, Jeju 63243, Korea; (H.-G.L.); (Y.-J.J.)
- Correspondence: ; Tel.: +82-10-4843-7071
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16
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Nirmal NP, Santivarangkna C, Rajput MS, Benjakul S, Maqsood S. Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate. Compr Rev Food Sci Food Saf 2022; 21:1803-1842. [PMID: 35150206 DOI: 10.1111/1541-4337.12917] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 12/16/2021] [Accepted: 01/05/2022] [Indexed: 12/17/2022]
Abstract
Fish processing industries result in an ample number of protein-rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes have been implemented for the production of fish PH (FPH) from diverse types of fish processing byproducts. FPH has been reported to possess bioactive active peptides known to exhibit various biological activities such as antioxidant, antimicrobial, angiotensin-I converting enzyme inhibition, calcium-binding ability, dipeptidyl peptidase-IV inhibition, immunomodulation, and antiproliferative activity, which are discussed comprehensively in this review. Appropriate conditions for the hydrolysis process (e.g., type and concentration of enzymes, time, and temperature) play an important role in achieving the desired level of hydrolysis, thus affecting the functional and bioactive properties and stability of FPH. This review provides an in-depth and comprehensive discussion on the sources, process parameters, purification as well as functional and bioactive properties of FPHs. The most recent research findings on the impact of production parameters, bitterness of peptide, storage, and food processing conditions on functional properties and stability of FPH were also reported. More importantly, the recent studies on biological activities of FPH and in vivo health benefits were discussed with the possible mechanism of action. Furthermore, FPH-polyphenol conjugate, encapsulation, and digestive stability of FPH were discussed in terms of their potential to be utilized as a nutraceutical ingredient. Last but not the least, various industrial applications of FPH and the fate of FPH in terms of limitations, hurdles, future research directions, and challenges have been addressed.
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Affiliation(s)
| | | | - Mithun Singh Rajput
- Department of Pharmacology, Ramanbhai Patel College of Pharmacy, Charotar University of Science and Technology (CHARUSAT), Gujarat, India
| | - Soottawat Benjakul
- The International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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Gallego M, Barat JM, Grau R, Talens P. Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Varga-Medveczky Z, Kocsis D, Naszlady MB, Fónagy K, Erdő F. Skin-on-a-Chip Technology for Testing Transdermal Drug Delivery-Starting Points and Recent Developments. Pharmaceutics 2021; 13:1852. [PMID: 34834264 PMCID: PMC8619496 DOI: 10.3390/pharmaceutics13111852] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/18/2021] [Accepted: 10/27/2021] [Indexed: 01/22/2023] Open
Abstract
During the last decades, several technologies were developed for testing drug delivery through the dermal barrier. Investigation of drug penetration across the skin can be important in topical pharmaceutical formulations and also in cosmeto-science. The state-of- the-art in the field of skin diffusion measurements, different devices, and diffusion platforms used, are summarized in the introductory part of this review. Then the methodologies applied at Pázmány Péter Catholic University are shown in detail. The main testing platforms (Franz diffusion cells, skin-on-a-chip devices) and the major scientific projects (P-glycoprotein interaction in the skin; new skin equivalents for diffusion purposes) are also presented in one section. The main achievements of our research are briefly summarized: (1) new skin-on-a-chip microfluidic devices were validated as tools for drug penetration studies for the skin; (2) P-glycoprotein transport has an absorptive orientation in the skin; (3) skin samples cannot be used for transporter interaction studies after freezing and thawing; (4) penetration of hydrophilic model drugs is lower in aged than in young skin; (5) mechanical sensitization is needed for excised rodent and pig skins for drug absorption measurements. Our validated skin-on-a-chip platform is available for other research groups to use for testing and for utilizing it for different purposes.
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Affiliation(s)
| | | | | | | | - Franciska Erdő
- Faculty of Information Technology and Bionics, Pázmány Péter Catholic University, Práter u. 50a, H-1083 Budapest, Hungary; (Z.V.-M.); (D.K.); (M.B.N.); (K.F.)
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19
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Tackling older adults’ malnutrition through the development of tailored food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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20
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Mildenberger J, Remm M, Atanassova M. Self-assembly potential of bioactive peptides from Norwegian sea cucumber Parastichopus tremulus for development of functional hydrogels. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Senadheera TRL, Dave D, Shahidi F. Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa). FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-020-00049-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract
Protein hydrolysates were prepared from North Atlantic sea cucumber (Cucumaria frondosa) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were Alcalase (A), and Corolase (C) as endopeptidases and Flavourzyme (F) with both endo- and exopeptidase functions. These were employed individually or in combination under controlled conditions. The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time. Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals. The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes (C + F and A + F). All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system. In addition, sea cucumber protein hydrolysates were more than 75% soluble over a pH range of 2–12. Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts. The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed. These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients.
Graphical abstract
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22
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Joe SY, So JH, Hwang SH, Cho BK, Lee WH, Kang T, Lee SH. Application of Ohmic-Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation. Foods 2021; 10:foods10010138. [PMID: 33440791 PMCID: PMC7826901 DOI: 10.3390/foods10010138] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/08/2021] [Accepted: 01/09/2021] [Indexed: 01/18/2023] Open
Abstract
The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation.
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Affiliation(s)
- Sung Yong Joe
- Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Korea; (S.Y.J.); (B.-K.C.); (W.-H.L.)
| | - Jun Hwi So
- Department of Smart Agriculture Systems, Chungnam National University, Daejeon 34134, Korea; (J.H.S.); (S.H.H.)
| | - Seon Ho Hwang
- Department of Smart Agriculture Systems, Chungnam National University, Daejeon 34134, Korea; (J.H.S.); (S.H.H.)
| | - Byoung-Kwan Cho
- Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Korea; (S.Y.J.); (B.-K.C.); (W.-H.L.)
- Department of Smart Agriculture Systems, Chungnam National University, Daejeon 34134, Korea; (J.H.S.); (S.H.H.)
| | - Wang-Hee Lee
- Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Korea; (S.Y.J.); (B.-K.C.); (W.-H.L.)
- Department of Smart Agriculture Systems, Chungnam National University, Daejeon 34134, Korea; (J.H.S.); (S.H.H.)
| | - Taiyoung Kang
- Department of Molecular Biosciences and Bioengineering, University of Hawaii, Honolulu, HI 96822, USA
- Correspondence: (T.K.); (S.H.L.); Tel.: +1-808-956-6588 (T.K.); +82-42-821-6718 (S.H.L.); Fax: +1-808-956-4024 (T.K.); +82-42-823-6246 (S.H.L.)
| | - Seung Hyun Lee
- Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Korea; (S.Y.J.); (B.-K.C.); (W.-H.L.)
- Department of Smart Agriculture Systems, Chungnam National University, Daejeon 34134, Korea; (J.H.S.); (S.H.H.)
- Correspondence: (T.K.); (S.H.L.); Tel.: +1-808-956-6588 (T.K.); +82-42-821-6718 (S.H.L.); Fax: +1-808-956-4024 (T.K.); +82-42-823-6246 (S.H.L.)
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23
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Hosseini SF, Rezaei M, McClements DJ. Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals. Crit Rev Food Sci Nutr 2020; 62:1242-1269. [DOI: 10.1080/10408398.2020.1839855] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | - Masoud Rezaei
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
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Senadheera TR, Dave D, Shahidi F. Sea Cucumber Derived Type I Collagen: A Comprehensive Review. Mar Drugs 2020; 18:E471. [PMID: 32961970 PMCID: PMC7551324 DOI: 10.3390/md18090471] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 09/11/2020] [Accepted: 09/15/2020] [Indexed: 01/31/2023] Open
Abstract
Collagen is the major fibrillar protein in most living organisms. Among the different types of collagen, type I collagen is the most abundant one in tissues of marine invertebrates. Due to the health-related risk factors and religious constraints, use of mammalian derived collagen has been limited. This triggers the search for alternative sources of collagen for both food and non-food applications. In this regard, numerous studies have been conducted on maximizing the utilization of seafood processing by-products and address the need for collagen. However, less attention has been given to marine invertebrates and their by-products. The present review has focused on identifying sea cucumber as a potential source of collagen and discusses the general scope of collagen extraction, isolation, characterization, and physicochemical properties along with opportunities and challenges for utilizing marine-derived collagen.
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Affiliation(s)
- Tharindu R.L. Senadheera
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1B 3X9, Canada;
| | - Deepika Dave
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1B 3X9, Canada;
- Marine Bioprocessing Facility, Centre of Aquaculture and Seafood Development, Fisheries and Marine Institute, Memorial University of Newfoundland, St. John’s, NL A1C 5R3, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1B 3X9, Canada;
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Wang J, Lin L, Sun X, Hou H. Mechanism of sea cucumbers (Apostichopus japonicus) body wall changes under different thermal treatment at micro-scale. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109461] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review. Food Res Int 2020; 131:109002. [PMID: 32247480 DOI: 10.1016/j.foodres.2020.109002] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/21/2019] [Accepted: 01/12/2020] [Indexed: 12/20/2022]
Abstract
Improper nutrition provokes many types of chronic diseases and health problems, which consequently are associated with particularly high costs of treatments. Nowadays, consumer's interest in healthy eating is shifting towards specific foods or food ingredients. As a consequence, bioactive peptides as a promising source of health promoting food additives are currently an intensely debated topic in research. Process design is still on its early stages and is significantly influenced by important preliminary decisions. Thus, parameters like peptide bioactivity within the product, selection of the protein source, enzyme selection for hydrolysis, peptide enrichment method, as well as stability of the peptides within the food matrix and bioavailability are sensitive decision points, which have to be purposefully coordinated, as they are directly linked to amino acid content and structure properties of the peptides. Branched chain amino acids (BCAA) are essential components for humans, possessing various important physiologic functions within the body. Incorporated within peptide sequences, they may induce dual functions, when used as nutraceuticals in functional food, thus preserving the foodstuff and prevent several widespread diseases. Furthermore, there is evidence that consuming this peptide-class can be a nutritional support for elderly people or improve human health to prevent diseases caused by incorrect nutrition. Based on the knowledge about the role of BCAA within various peptide functions, discussed in the review, special attention is given to different approaches for systematic selection of the protein source and enzymes used in hydrolysis, as well as suitable peptide enrichment methods, thereby showing current trends in research.
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Temnikova O, Rudenko E, Mukovnina G, Ruzyanova A. Technology of functional bread using sorghum flour. BIO WEB OF CONFERENCES 2020. [DOI: 10.1051/bioconf/20201700196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were determined. Obtained bread can be classified as functional because the portion of the bread contains more than 15 % of magnesium, manganese and silicon daily intake.
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Mackie A, Mulet-Cabero AI, Torcello-Gómez A. Simulating human digestion: developing our knowledge to create healthier and more sustainable foods. Food Funct 2020; 11:9397-9431. [DOI: 10.1039/d0fo01981j] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The gold standard for nutrition studies is clinical trials but they are expensive and variable, and do not always provide the mechanistic information required, hence the increased use ofin vitroand increasinglyin silicosimulations of digestion.
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Affiliation(s)
- Alan Mackie
- The School of Food Science and Nutrition
- University of Leeds
- Leeds
- UK
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