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Wang Z, Yin F, Li D, Wang X, Guo C, Liu D, Zhu B, Zhou D. Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14720-14730. [PMID: 37756148 DOI: 10.1021/acs.jafc.3c04732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Catechins are widely recognized for superb antioxidant capability, but their application as food antioxidants is hindered by susceptibility to auto-browning under high-moisture conditions. Here, we proposed a strategy of ordered encapsulation with cyclodextrin-based metal-organic frameworks (CD-MOFs) to alleviate the auto-browning phenomenon of catechins while preserving their antioxidant capability and demonstrated the feasibility of this strategy via selecting epigallocatechin-3-gallate (EGCG) as a model. Even in aqueous solutions, EGCG@CD-MOFs still possessed delayed browning, in contrast with pristine EGCG, characterized by suppressed efficiencies on the generation of oxidative dimers (theasinensin A) and semiquinone radicals. Mechanism insights revealed that ordered encapsulation brought dual regulations on the self-aggregation behavior of EGCG: EGCG@CD-MOFs exhibited a gradual structural collapse from the framework toward irregular aggregates as O-K bonds broke progressively, which restricted molecular mobility of EGCG, and EGCG molecular conformations became constrained by the structure of EGCG@CD-MOFs as well as rich intermolecular forces, even after structural collapse.
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Affiliation(s)
- Zonghan Wang
- National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People's Republic of China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Fawen Yin
- National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People's Republic of China
| | - Deyang Li
- National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People's Republic of China
| | - Xinmiao Wang
- National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People's Republic of China
| | - Chao Guo
- National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People's Republic of China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People's Republic of China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| | - Dayong Zhou
- National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People's Republic of China
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Wang Z, Guo C, Li D, Zhou D, Liu D, Zhu B. Nanoprecipitates of γ-cyclodextrin/epigallocatechin-3-gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3129-3138. [PMID: 36637042 DOI: 10.1002/jsfa.12449] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/02/2023] [Accepted: 01/13/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Epigallocatechin-3-gallate (EGCG) is well known for excellent chain-breaking antioxidant capability. However, browning by oxidation and aggregation of EGCG is a non-negligible defect that hinders its applications as an antioxidant in various foodstuffs. Therefore, how to eliminate or mitigate browning efficiently, while retaining functionalities as food additive is a challenge in the food industry. RESULTS Our results demonstrated that EGCG could be anchored within the internal cavity of γ-cyclodextrin (γ-CD) to form an inclusion structure, where hydrophobic interaction, hydrogen bonding, and π-stacking were identified to be the primary drivers. The interplay between two molecules and the steric hindrance from γ-CD could restrict the motion and aggregation of EGCG efficiently, thus alleviating the browning effect. In addition, the conformational adaption of EGCG within the inclusions would result in general decreases in hydrogen-bond dissociation enthalpies for the pyrogallol-type structure on the b ring, thus enhancing the antioxidant capability. In practical application, the nanoscale γ-CD/EGCG inclusion complexes were validated preliminarily as efficient additives in the preservation of shrimp surimi, presenting significant effects on prolonging the shelf-life of products. CONCLUSION Here, nanoscale γ-CD/EGCG inclusion complexes as alternatives to EGCG were tailored as food antioxidants for the preservation of shrimp surimi products, exerting antioxidant effects while mitigating the browning effects of EGCG on products. Through self-assembly, EGCG would be anchored with the cavity of γ-CD, which could regulate the release modes and restrict the aggregation of EGCG. This facile strategy has great potential in food preservation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zonghan Wang
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Chao Guo
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Deyang Li
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Dayong Zhou
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Hangzhou, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
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Velebit B, Milojević L, Baltić T, Grković N, Gummalla S, Velebit M, Škoko I, Mojsova S, Putnik P. Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Kilic A. Experimental Identification of Thermal Steam Pressure Sensitivity of ω-3 Fatty Acids in Fish. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2051661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Aydin Kilic
- Faculty of Tourism, Department of Gastronomy, University of RTE, Rize, Turkey
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Brown P, Dave D. Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador's northern cod ( Gadus morhua) fishery. PeerJ 2021; 9:e12526. [PMID: 34966580 PMCID: PMC8667752 DOI: 10.7717/peerj.12526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 10/30/2021] [Indexed: 11/30/2022] Open
Abstract
Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. This review summarizes the general introduction of spoilage and seafood spoilage mechanisms and the latest preservation techniques in the seafood industry, focusing on freezing and thawing processes and technologies. This review also considers the concept of global value chains (GVC) and the points to freeze and thaw seafood along the GVC to improve its quality with the intention of helping Newfoundland and Labrador’s emerging Northern cod (Gadus morhua) fisheries enhance product quality, meet market demands and increase stakeholder value.
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Affiliation(s)
- Pete Brown
- Centre for Aquaculture and Seafood Development, Fisheries and Marine Institute of Memorial University, Memorial University of Newfoundland, St. John's, NL, Canada
| | - Deepika Dave
- Centre for Aquaculture and Seafood Development, Fisheries and Marine Institute of Memorial University, Memorial University of Newfoundland, St. John's, NL, Canada
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Huang YM, Chang WC, Hsu CL. Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi. Food Res Int 2021; 141:110108. [PMID: 33641975 DOI: 10.1016/j.foodres.2021.110108] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 12/20/2020] [Accepted: 01/05/2021] [Indexed: 10/22/2022]
Abstract
This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were also evaluated. Air, O2, and N2 (15 L/min) were used to produce the plasma jets. N2 plasma treatment for 12 min reduced NoV viral load (VL) (initial inoculums of 2.7 × 104 copies/g) by 2.17 × 104 copies/g, while air-based or O2-based plasma treatment for 9-12 min could reduce the VL to undetectable levels (below 100 copies/g). Under the same operating condition, the air-based or O2-based plasma treatment might increase slightly TBARS values in sashimi, yet the values (far below 1.0 mg MDA/kg) were within acceptable level for sashimi made with salmon fishes. The APP jets (APPJ) treatments could also retain the pH of sashimi at normal levels (6.29 ~ 6.02) to maintain the quality of salmon sashimi, the color quality of which was not affected evidently. The plasma-induced hardness and springiness changes in salmon sashimi were substantially low. These results suggested APPJ could be implemented as technology for inactivation of food-borne viruses and exhibited a high potential for application in fish sashimi processing, retaining product quality as well.
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Affiliation(s)
- Yi-Ming Huang
- Department of Chemical and Materials Engineering, National Chin-Yi University of Technology, Taichung 41170, Taiwan
| | - Wei-Chih Chang
- Department of Food Science, Tunghai University, Taichung 407, Taiwan
| | - Chuan-Liang Hsu
- Department of Food Science, Tunghai University, Taichung 407, Taiwan.
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Maqbool H, Abubacker Z, M.P. S, Kumar S. Antioxidant Properties and the Preservative Effect of Whole Radish Extract on Quality of Deccan Mahseer (Tor khudree) Steaks during Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1800158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Hafsa Maqbool
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi, India
| | - Zynudheen Abubacker
- Fish Processing Division, Central Institute of Fisheries Technology, Kochi, India
| | - Safeena M.P.
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi, India
| | - Sathish Kumar
- Fish Processing Division, Central Institute of Fisheries Technology, Kochi, India
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ZUANAZZI JSG, GOES ESDR, ALMEIDA FLAD, GOES MD, LARA JAFD, RIBEIRO RP. Effects of freezing and thawing cycles on the quality of Nile tilapia fillets. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.11119] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Sveinsdóttir HI, Karlsdóttir MG, Arason S, Stefánsson G, Sone I, Skåra T, Rustad T, Larsson K, Undeland I, Gudjónsdóttir M. Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage. Food Chem 2020; 321:126744. [PMID: 32278986 DOI: 10.1016/j.foodchem.2020.126744] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 04/02/2020] [Accepted: 04/02/2020] [Indexed: 12/01/2022]
Abstract
This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at -25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.
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Affiliation(s)
- Hildur Inga Sveinsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland.
| | - Magnea G Karlsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | - Sigurjón Arason
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | | | - Izumi Sone
- Nofima, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway
| | | | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, Sem Sælandsvei 6-8, Kjemiblokk 3, 139, 7491 Trondheim, Norway
| | - Karin Larsson
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - Ingrid Undeland
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - María Gudjónsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
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Zhang D, Li H, He Z. Utilizing Potassium Chloride and Calcium Ascorbate to Reducing Chinese Bacon Sodium Content. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis study evaluated the combined effects of sodium chloride (NaCl) substitutes, including potassium chloride (KCl) and calcium ascorbate, on physicochemical and sensory properties of low-sodium Chinese bacon. When KCl replaced 40 % NaCl, it had no significant (P > 0.05) effect on the physicochemical properties but had a certain effect on the sensory score. Using 30 % KCl and with 10 % calcium ascorbate (T2 group) replacing 40 % NaCl had good color score (6.73) and the overall acceptability score (6.90) was the highest in the experimental group. The color score of T2 group was significantly (P < 0.05) higher than that of control group (6.33). However, there was no significant difference (P > 0.05) in the overall acceptability score between the T2 group (6.90) and the control group (7.00). Therefore, a compound salt consisting of KCl and calcium ascorbate can be used in Chinese bacon, leading to sodium content about 40 % reduction.
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Affiliation(s)
- Dong Zhang
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
- Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
| | - Zhifei He
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
- Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
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Messina CM, Bono G, Arena R, Randazzo M, Morghese M, Manuguerra S, La Barbera L, Ozogul F, Sadok S, Santulli A. The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish ( Coryphaena hippurus) fillets. Food Sci Nutr 2019; 7:1239-1250. [PMID: 31024697 PMCID: PMC6475737 DOI: 10.1002/fsn3.946] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 12/12/2018] [Accepted: 12/16/2018] [Indexed: 11/10/2022] Open
Abstract
This study aimed to produce new value-added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox-pre) and treated with NaCl and antioxidant after thawing (Aox-post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox-pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox-pre fillets had the lowest peroxide values (PV) and malondialdehyde (MDA) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox-pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox-pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability.
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Affiliation(s)
- Concetta Maria Messina
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
| | - Gioacchino Bono
- Istituto per l'Ambiente Marino CostieroConsiglio Nazionale delle RicercheMazara del ValloItaly
| | - Rosaria Arena
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
| | - Mariano Randazzo
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
| | - Maria Morghese
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
| | - Simona Manuguerra
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
| | - Laura La Barbera
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
| | - Fatih Ozogul
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova UniversityAdanaTurkey
| | - Saloua Sadok
- Laboratoire de Biotechnologie Bleu et Bioproduits Aquatiques (B3Aqua)INSTM, Centre La GouletteTunisTunisie
| | - Andrea Santulli
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
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Ašmonaitė G, Larsson K, Undeland I, Sturve J, Carney Almroth B. Size Matters: Ingestion of Relatively Large Microplastics Contaminated with Environmental Pollutants Posed Little Risk for Fish Health and Fillet Quality. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2018; 52:14381-14391. [PMID: 30451497 DOI: 10.1021/acs.est.8b04849] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
In this study, we investigated biological effects associated with ingestion of polystyrene (PS) microplastic (MPs) in fish. We examined whether ingestion of contaminated PS MPs (100-400 μm) results in chemical stress in rainbow trout (Oncorhynchus mykiss) liver and we explored whether this exposure can affect the oxidative stability of the fillet during ice storage. Juvenile rainbow trout were fed for 4 weeks with four different experimental diets: control (1) and feeds containing virgin PS MPs (2) or PS MPs exposed to sewage (3) or harbor (4) effluent. A suite of ecotoxicological biomarkers for oxidative stress and xenobiotic-related pathways was investigated in the hepatic tissue, and included gene expression analyses and enzymatic measurements. The potential impact of MPs exposure on fillet quality was investigated in a storage trial where lipid hydroperoxides, loss of redness and development of rancid odor were assessed as indications of lipid peroxidation. Although, chemical analysis of PS MPs revealed that particles sorb environmental contaminants (e.g., PAHs, nonylphenol and alcohol ethoxylates and others), the ingestion of relatively high doses of these PS MPs did not induce adverse hepatic stress in fish liver. Apart from small effect on redness loss in fillets of fish exposed to PS MPs, the ingestion of these particles did not affect lipid peroxidation or rancid odor development, thus did not affect fillet's quality.
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Affiliation(s)
- Giedrė Ašmonaitė
- Department of Biological and Environmental Sciences , University of Gothenburg , Medicinaregatan 18A , 413 90 Göteborg , Sweden
| | - Karin Larsson
- Department of Biology and Biological Engineering-Food and Nutrition Science , Chalmers University of Technology , Kemivägen 10 , 412 96 Göteborg , Sweden
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science , Chalmers University of Technology , Kemivägen 10 , 412 96 Göteborg , Sweden
| | - Joachim Sturve
- Department of Biological and Environmental Sciences , University of Gothenburg , Medicinaregatan 18A , 413 90 Göteborg , Sweden
| | - Bethanie Carney Almroth
- Department of Biological and Environmental Sciences , University of Gothenburg , Medicinaregatan 18A , 413 90 Göteborg , Sweden
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Dang HTT, Gudjónsdóttir M, Ren D, Karlsdóttir MG, Minh VN, Tómasson T, Arason S. Effects of pre and postrigor freezing and temperature stress during frozen storage on physicochemical stability of Atlantic herring(Clupea harengus)muscle. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13754] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huong Thi Thu Dang
- Faculty of Food Science and Nutrition; University of Iceland; Reykjavík Iceland
- Faculty of Food Technology; Nha Trang University; Nha Trang Viet Nam
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition; University of Iceland; Reykjavík Iceland
| | - Dandan Ren
- College of Food Science and Engineering; Dalian Ocean University; Dalian China
| | | | - Van Nguyen Minh
- Faculty of Food Technology; Nha Trang University; Nha Trang Viet Nam
| | - Tumi Tómasson
- United Nations University Fisheries Training Programme; Reykjavik Iceland
| | - Sigurjon Arason
- Faculty of Food Science and Nutrition; University of Iceland; Reykjavík Iceland
- Matís ohf./Icelandic Food and Biotech R&D; Reykjavik Iceland
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Fernandes MG, Cervi CB, Aparecida de Carvalho R, Lapa-Guimarães J. Evaluation of Turmeric Extract as an Antioxidant for Frozen Streaked Prochilod (Prochilodus lineatus) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1376025] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Mirela Garcia Fernandes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil
| | - Camila Bitencourt Cervi
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil
| | | | - Judite Lapa-Guimarães
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil
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Romotowska PE, Karlsdóttir MG, Gudjónsdóttir M, Kristinsson HG, Arason S. Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus
). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13146] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Paulina E. Romotowska
- Matís ohf./Icelandic Food and Biotech R&D; Vinlandsleid 12 Reykjavík IS-113 Iceland
- Faculty of Food Science and Nutrition; University of Iceland; Vinlandsleid 14 Reykjavík IS-113 Iceland
| | | | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition; University of Iceland; Vinlandsleid 14 Reykjavík IS-113 Iceland
| | - Hordur G. Kristinsson
- Matís ohf./Icelandic Food and Biotech R&D; Vinlandsleid 12 Reykjavík IS-113 Iceland
- Department of Food Science and Human Nutrition; University of Florida; 359 FSHN Building, Newell Drive Gainesville FL 32611 USA
| | - Sigurjon Arason
- Matís ohf./Icelandic Food and Biotech R&D; Vinlandsleid 12 Reykjavík IS-113 Iceland
- Faculty of Food Science and Nutrition; University of Iceland; Vinlandsleid 14 Reykjavík IS-113 Iceland
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16
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Kilic A, Oztan A. Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2014-0095] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study is to investigate the preservative characteristics of ascorbic acid (A) on the color, texture and fatty acids (FA) of cold-smoked fish. The fish (~250 g) were treated with six different formulation of brine prepared with 10% salt, which is the control(C), treated with 0.4% NaNO2 (N4), 0.2% NaNO2(N2) and only 2.5% A and their combinations (N4A, N2A). The sample groups were cold smoked, then stored at ±4°C and analyzed for 15 days intervals. The results showed that ascorbic acid did not have any negative effect on color, texture or sensory characteristics while there were significant preservative effects on FA. The most stable groups were N and A combinations. The PUFA (Polyunsaturated FA), PUFAω-3, PUFAω-6 and UFA (Unsaturated FA) of N4A and N2A were higher than group C and A. Accordingly, it is expected that, in terms of PUFAω-3 and PUFAω-6, the combination of N and A can contribute to the lipid stability.
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17
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Shen S, Jiang Y, Liu X, Luo Y, Gao L. Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage. Journal of Food Science and Technology 2014; 52:5204-11. [PMID: 26243943 DOI: 10.1007/s13197-014-1539-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/20/2014] [Accepted: 08/25/2014] [Indexed: 11/30/2022]
Abstract
In order to evaluate the effect of super chilling (-3 °C) and chilled (3 °C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3 °C and 11 days at -3 °C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.
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Affiliation(s)
- Song Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China
| | - Yan Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China
| | - Xiaochang Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China
| | - Liang Gao
- Beijing Fisheries Research Institute, Beijing, 100068 China
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18
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Sáez MI, Martínez TF, Cárdenas S, Suárez MD. Effects of Different Preservation Strategies on Microbiological Counts, Lipid Oxidation and Color of Cultured Meagre (A
rgyrosomus regius
, L.) Fillets. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12286] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- María I. Sáez
- Departamento de Biología y Geología; Universidad de Almería; Almería 04120 Spain
| | - Tomás F. Martínez
- Departamento de Biología y Geología; Universidad de Almería; Almería 04120 Spain
| | - Salvador Cárdenas
- Departamento de Producción; Centro IFAPA El Toruño; Cadiz 11500 Spain
| | - María D. Suárez
- Departamento de Biología y Geología; Universidad de Almería; Almería 04120 Spain
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19
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Al-Bulushi IM, Kasapis S, Dykes GA, Al-Waili H, Guizani N, Al-Oufi H. Effect of frozen storage on the characteristics of a developed and commercial fish sausages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 50:1158-64. [PMID: 24426029 DOI: 10.1007/s13197-011-0441-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/28/2011] [Accepted: 06/16/2011] [Indexed: 11/26/2022]
Abstract
The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at -20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p < 0.05) in DFS whereas it did not change (p > 0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p < 0.05). Colour values did not change significantly (p > 0.05) in both sausage types. This study showed that the effect of storage at -20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.
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Affiliation(s)
- Ismail M Al-Bulushi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod-123, Oman
| | - Stefan Kasapis
- School of Applied Sciences, RMIT University, Bundoora West Campus, Plenty Road, Building 223, Level 1, Melbourne, Vic 3083 Australia
| | - Gary A Dykes
- School of Science, Monash University, PO Box 8975, 46780 Kelana Jaya, Selangor Malaysia
| | - Humaid Al-Waili
- Ministry of Fisheries Wealth, P. O. Box 3738, Ruwi, 112 Oman
| | - Nejib Guizani
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod-123, Oman
| | - Hamed Al-Oufi
- Ministry of Fisheries Wealth, P. O. Box 3738, Ruwi, 112 Oman
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20
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Yin X, Luo Y, Fan H, Wu H, Feng L. Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12431] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiaofei Yin
- College of Food Science and Nutritional Engineering; Beijing Higher Institution Engineering Research Center of Animal Products; China Agricultural University; P. O. Box 112 Beijing 100083 China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering; Beijing Higher Institution Engineering Research Center of Animal Products; China Agricultural University; P. O. Box 112 Beijing 100083 China
| | - Hongbing Fan
- College of Food Science and Nutritional Engineering; Beijing Higher Institution Engineering Research Center of Animal Products; China Agricultural University; P. O. Box 112 Beijing 100083 China
| | - Hua Wu
- College of Food Science and Nutritional Engineering; Beijing Higher Institution Engineering Research Center of Animal Products; China Agricultural University; P. O. Box 112 Beijing 100083 China
| | - Ligeng Feng
- College of Food Science and Nutritional Engineering; Beijing Higher Institution Engineering Research Center of Animal Products; China Agricultural University; P. O. Box 112 Beijing 100083 China
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21
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Alberio GRA, Barbagallo RN, Todaro A, Bono G, Spagna G. Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests. Food Chem 2013; 148:47-53. [PMID: 24262525 DOI: 10.1016/j.foodchem.2013.10.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Revised: 09/15/2013] [Accepted: 10/01/2013] [Indexed: 10/26/2022]
Abstract
The assessment of freshness of different sizes of blue fish (Engraulis encrasicolus 12 cm, Sardina pilchardus 15 cm, Trachurus trachurus 40 cm, Scomber japonicus colias 60 cm) was carried out using non-conventional enzymatic methods. The activities of the three lysosomal enzymes (α-glucosidase (AG), β-galactosidase (B-GAL) and β-N-acetylglucosamidase (B-NA)) in extracts of blue fish muscle were measured over a period of 21 days of storage. A significant increase (p<0.05) of AG activity was observed in all species, with a large increase seen after only one day of storage. B-NA activity increased slightly in sardines, horse mackerels and chub mackerel during frozen/thawed storage. Finally, the increase of B-GAL activity was significant (p<0.05) only in the samples of larger blue fish as horse mackerel and chub mackerel. All of these enzyme activities may be helpful predictive markers to limit fraud in these species.
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Affiliation(s)
- Giuseppina R A Alberio
- Dipartimento di Scienze delle Produzioni Agrarie e Alimentari (DISPA), Università degli Studi di Catania, via S. Sofia 98, 95123 Catania, Italy.
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22
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LEELAPONGWATTANA KITTIMA, BENJAKUL SOOTTAWAT, VISESSANGUAN WONNOP, HOWELL NAZLINK. EFFECTS OF TRIMETHYLAMINE-N-OXIDE DEMETHYLASE (TMAOase) INHIBITORS AND ANTIOXIDANTS ON PHYSICOCHEMICAL AND BIOCHEMICAL CHANGES OF HADDOCK MUSCLE INDUCED BY LIZARDFISH TMAOase DURING FROZEN STORAGE. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2010.00347.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Erkan N, Tosun ŞY, Ulusoy Ş, Üretener G. The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-010-0587-x] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Erkan N, Bilen G. Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-009-0546-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Tzikas Z, Papavergou E, Soultos N, Ambrosiadis I, Georgakis S. Quality Loss of Mediterranean Horse Mackerel (Trachurus mediterraneus) Skinned Fillets Kept Under Vacuum During Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2009. [DOI: 10.1080/10498850902762174] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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Bao H, Ushio H, Ohshima T. Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-Dependent Efficacy and Comparison with Other Biological Antioxidants. J Food Sci 2009; 74:C162-9. [DOI: 10.1111/j.1750-3841.2009.01069.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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27
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Erkan N, Özden Ö. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01579.x] [Citation(s) in RCA: 120] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Thanonkaew A, Benjakul S, Visessanguan W, Decker EA. The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.02.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.01.040] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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31
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Erkan N, Özden Ö, Alakavuk DÜ, Yildirim ŞY, İnuğur M. Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0194-8] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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