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Yu Q, Zhang M, Adhikari B, Rui L. Mitigating quality deterioration in chilled pork by combining cinnamaldehyde nanoemulsions and a high-voltage electrostatic field. Food Chem 2024; 449:139306. [PMID: 38615635 DOI: 10.1016/j.foodchem.2024.139306] [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: 12/07/2023] [Revised: 04/01/2024] [Accepted: 04/07/2024] [Indexed: 04/16/2024]
Abstract
Cinnamaldehyde nanoemulsion (CNE) was obtained through ultrasonication, using Tween 80 as an emulsifier. The CNE was then applied to chilled pork in conjunction with a high-voltage electrostatic field (HVEF) to mitigate quality deterioration during refrigerated storage. The particle size of CNE ranged from 60 to 150 nm and was positively correlated with the amount of added cinnamaldehyde. The polydispersity index and zeta potential of CNE ranged from 0.25 to 0.30 and - 12 to -11 mV, respectively, indicating a narrow size distribution and stability. The CNE released the odor specific to cinnamaldehyde to pork in the first 4 days of chilling; however, it had little effect on the taste. HVEF pretreatment reduced the initial total viable count (TVC) in pork by 1.14 log cycle. The combination of CNE with HVEF successfully slowed down the loss of moisture, decrease in pH, and accumulation of total volatile basic nitrogen in pork during refrigeration. Furthermore, it mitigated the increase in TVC of pork. Therefore, this integrated method appears to be suitable for extending the shelf life of chilled pork.
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Affiliation(s)
- Qi Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Luming Rui
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
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2
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Zhang L, Zhang M, Mujumdar AS, Ma Y. Intermittent high voltage electrostatic field and static magnetic field assisted modified atmosphere packaging alleviate mildew of postharvest strawberries after simulated transportation by activating the phenylpropanoid pathway. Food Chem 2024; 434:137444. [PMID: 37713754 DOI: 10.1016/j.foodchem.2023.137444] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/19/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
The mildew is a typical symptom of strawberries during storage. The effectiveness of intermittent high voltage electrostatic field combined with static magnetic field (HVEF-SMF) technique in inhibiting the mildew of strawberries (before and after simulation of transport vibrations) was investigated. Intermittent HVEF, SMF and HVEF-SMF treatments inhibited spoilage fungal growth on the surface of strawberries by increasing the membrane permeability and leakage of intracellular materials of spoilage fungal. The HVEF-SMF alleviated mildew in strawberries, which probably via the increase of antifungal compounds (total phenolics and lignin), phenylpropanoid biosynthetic enzyme activities (Phenylalanine ammonia-lyase, 4-coumarate-CoA ligase) and pathogenesis-related proteins enzymes activities (chitinase and β-1,3-glucanase). Overall, HVEF-SMF contributed to alleviating the mildew and disease incidence of strawberries, improving the levels of antimicrobial activity, as well as extending their shelf life from 6 d to 12 d. Therefore, HVEF-SMF treatment is a promising technology for alleviating postharvest mildew in strawberries after transportation.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Yamei Ma
- Jiangsu Gaode Food Co., 226500 Rugao, Jiangsu, China
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3
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Wang H, Suo R, Wang Y, Sun J, Liu Y, Wang W, Wang J. Effects of electron beam irradiation on protein oxidation and textural properties of shrimp ( Litopenaeus vannamei) during refrigerated storage. Food Chem X 2023; 20:101009. [PMID: 38144782 PMCID: PMC10739921 DOI: 10.1016/j.fochx.2023.101009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/07/2023] [Accepted: 11/14/2023] [Indexed: 12/26/2023] Open
Abstract
Protein oxidation leads to changes in shrimp texture, which affects sensory profile and consumer acceptability. This study aimed to evaluate the impact of electron beam irradiation (EBI) on protein oxidation and textural properties of Litopenaeus vannamei during refrigerated storage. Results revealed that EBI treatment and storage increased the protein oxidation level of shrimps. Shrimps irradiated with ≥ 7 kGy exhibited remarkably higher (P < 0.05) reactive oxygen species, turbidity, and carbonyl contents, and remarkably lower (P < 0.05) Ca2+-ATPase activity, surface hydrophobicity, solubility, and total sulfhydryl contents compared to the control group (0 kGy) on the 7th day of storage. Shrimps irradiated with 3 and 5 kGy exhibited remarkably higher (P < 0.05) hardness, springiness, and chewiness compared to the control group (14.99 N, 1.26 mm, and 3.19 mJ). Collectively, suitable EBI doses of 3-5 kGy were recommended in shrimp preservation to inhibit texture softening by inducing moderate protein oxidation.
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Affiliation(s)
- Haoran Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Yangyang Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
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Yu Q, Liu J, Yang J, Lou Y, Li Y, Zhang M. Postharvest Preservation Technologies for Marine-Capture Shrimp: A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03049-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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5
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Antifungal activity and mechanism of electron beam irradiation against Rhizopus oryzae. J Food Prot 2023; 86:100070. [PMID: 36989859 DOI: 10.1016/j.jfp.2023.100070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 01/18/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Electron beam irradiation is a physical fungicidal technique that has emerged as a potential application in China. However, its antifungal activity and mechanism against Rhizopus oryzae have not been reported. Thus, this study aimed to investigate the antifungal activity and mechanism of electron beam irradiation of R. oryzae. The antifungal activity analysis showed that the D10 value and complete elimination dose of R. oryzae irradiated by electron beam were 1.73 kGy and 8.08 kGy, respectively. Electron beam irradiation has a strong inhibitory effect on the filamentous biomass of R. oryzae. To reveal the antifungal mechanism of electron beam against R. oryzae, this study analyzed the dynamic changes in the cell wall, cell membrane, and oxidative stress induced by different irradiation doses. The results showed that electron beam irradiation destroyed the cell wall structure of R. oryzae, increasing chitinase activity and decreasing chitin content. Cell membrane integrity is disrupted, increasing relative conductivity, decreasing pH values, and decreasing soluble protein content. Electron beam irradiation causes oxidative stress in cells, increasing H2O2 content, decreasing antisuperoxide anion activity, decreasing DPPH free radical scavenging activity, and inhibiting defense enzyme (CAT and SOD) activity. This phenomenon indicates that electron beams can cause structural damage to and metabolic dysfunction of cells and disorders of redox homeostasis, which may be the main cause of growth inhibition and cell death in R. oryzae.
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Wang H, Suo R, Liu X, Wang Y, Sun J, Liu Y, Wang W, Wang J. A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage. Food Chem 2023; 404:134548. [PMID: 36240560 DOI: 10.1016/j.foodchem.2022.134548] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
Abstract
To elucidate the effect of electron beam irradiation (EBI) on the textural quality of Litopenaeus vannamei, the tandem-mass-tag labeled proteomic method was conducted to illustrate the protein changes in shrimp muscle. The results suggested that shrimp irradiated with 5 kGy exhibited optimum textural traits of hardness, springiness, and chewiness. In total, 486 proteins were identified as differentially abundance proteins (DAPs) in multiple comparison groups. Bioinformatics analysis revealed that most of DAPs participated in cellular process, binding, and catalytic. etc. Various signaling pathways, such as RNA transport and oxidative phosphorylation, were notably enriched by DAPs. The correlation analysis indicated that some DAPs such as Myosin-XVIIIa, projectin, and beta-thymosin 3 were remarkably correlated with the textural properties, which could be proposed as potential biomarkers to assess the irradiation-induced textural variation in shrimp. This study provided an insightful understanding at the protein level to improve the application of EBI to shrimp preservation.
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Luo Z, Chang G, Liu Y, Ni K, Zhou T, Lv X, Yu J, Bai J, Wang X. Inactivation of suspended cells and biofilms of the gram-negative bacteria by electron beam irradiation and possible mechanisms of action. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114171] [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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8
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Peng S, Wei H, Zhan S, Yang W, Lou Q, Deng S, Yu X, Huang T. Spoilage mechanism and preservation technologies on the quality of shrimp: An overview. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Wei Q, Mei J, Xie J. Application of electron beam irradiation as a non-thermal technology in seafood preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. Advances in prepared dish processing using efficient physical fields: A review. Crit Rev Food Sci Nutr 2022; 64:4031-4045. [PMID: 36300891 DOI: 10.1080/10408398.2022.2138260] [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] [Indexed: 11/03/2022]
Abstract
Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs.
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Affiliation(s)
- Qi Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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Li HL, Li MJ, Zhao Q, Huang JJ, Zu XY. Analysis of Water Distribution and Muscle Quality of Silver Carp ( Hypophthalmichthys molitrix) Chunks Based on Electron-Beam Irradiation. Foods 2022; 11:foods11192963. [PMID: 36230039 PMCID: PMC9563409 DOI: 10.3390/foods11192963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/08/2022] [Accepted: 09/19/2022] [Indexed: 11/20/2022] Open
Abstract
Electron-beam irradiation (EBI) is an efficient, safe, and nonthermal sterilization technique that is extensively used in food preservation research. Here we report the effects of different EBI doses (0, 4, 8 kGy) and preservation temperatures (room temperature [RT], 4 °C) on the muscle water distribution and muscle quality indices of silver carp chunks (SCCs). The highest entrapped water content was found in the 4-kGy-irradiated/4-°C-stored samples. The expressible moisture content (EMC) of the SCCs increased with increasing irradiation dose and was significantly lower in the RT group than in the 4 °C group. The irradiation dose and preservation temperature had no significant effect on the moisture content, whiteness value and protein content of SCCs (p > 0.05). When the irradiation dose reached 8 kGy, AV value, POV value and TVB value were significantly increased (p < 0.05). The myofibrillar protein content and actomyosin content of the SCCs in the 4 °C group was higher than that of the specimens in the RT group by 0.29−0.98 mg/mL (p < 0.05) and 36.21−296.58 μg/mL (p < 0.05), respectively. Overall, EBI treatment (4 kGy) and low-temperature preservation (4 °C) helped retain the muscle water content of the SCCs and preserve their quality, thereby endorsing the EBI treatment of silver carp products.
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Affiliation(s)
- Hai-Lan Li
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Mei-Jin Li
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Qing Zhao
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jia-Jun Huang
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Xiao-Yan Zu
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
- Correspondence: ; Tel.: +86-27-80839098; Fax: +86-27-87380171
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12
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Pinto de Rezende L, Barbosa J, Teixeira P. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 2022; 11:foods11081100. [PMID: 35454688 PMCID: PMC9025290 DOI: 10.3390/foods11081100] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 12/25/2022] Open
Abstract
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
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