1
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Hassan M, Hussain D, Kanwal T, Xiao HM, Ghulam Musharraf S. Methods for detection and quantification of gelatin from different sources. Food Chem 2024; 438:137970. [PMID: 37988934 DOI: 10.1016/j.foodchem.2023.137970] [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: 05/23/2023] [Revised: 11/05/2023] [Accepted: 11/09/2023] [Indexed: 11/23/2023]
Abstract
Gelatin is a water-soluble protein obtained from the collagen of various animal origins (porcine, bovine, fish, donkey, horse, and deer hide) and has diverse applications in the food, pharmaceutical, and cosmetics industries. Porcine and bovine gelatins are extensively used in food and non-food products; however, their acceptance is limited due to religious prohibitions, whereas fish gelatin is accepted in all religions. In Southeast Asia, especially in China, gelatin obtained from donkey and deer skins is used in medicines. However, both sources suffer from adulteration (mixing different sources of gelatin) due to their limited availability and high cost. Unclear labeling and limited information about actual gelatin sources in gelatin-containing products cause serious concern among societies for halal and fraud authentication of gelatin sources. Therefore, authenticating gelatin sources in gelatin-based products is challenging due to close similarities between the composition differences and degradation of DNA and protein biomarkers in processed gelatin. Thus, different methods have been proposed to identify and quantify different gelatin sources in pharmaceutical and food products. To the best of our knowledge, this systematic and comprehensive review highlights different authentication techniques and their limitations in gelatin detection and quantification in various commercial products. This review also describes halal authentication and adulteration prevention strategies of various gelatin sources, mainly focussing on research gaps, challenges, and future directions in this research area.
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Affiliation(s)
- Mahjabeen Hassan
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Dilshad Hussain
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
| | - Tehreem Kanwal
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Hua-Ming Xiao
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Syed Ghulam Musharraf
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
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2
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Huang S, Huang W, Gu Q, Luo J, Wang K, Du B, Li P. Thermally reversible Mesona chinensis polysaccharide hydrogel. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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Soliman AM, Teoh SL, Das S. Fish Gelatin: Current Nutritional, Medicinal, Tissue Repair Applications and Carrier of Drug Delivery. Curr Pharm Des 2022; 28:1019-1030. [PMID: 35088658 DOI: 10.2174/1381612828666220128103725] [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: 06/17/2021] [Accepted: 12/27/2021] [Indexed: 11/22/2022]
Abstract
Gelatin is obtained via partial denaturation of collagen and is extensively used in various industries. The majority of gelatin utilized globally is derived from a mammalian source. Several health and religious concerns associated with porcine/bovine gelatin were reported. Therefore, gelatin from a marine source is widely being investigated for its efficiency and utilization in a variety of applications as a potential substitute for porcine/bovine gelatin. Although fish gelatin is less durable and possesses lower melting and gelling temperatures compared to mammal-derived gelatin, various modifications are being reported to promote its rheological and functional properties to be efficiently employed. The present review describes in detail the current innovative applications of fish gelatin involving the food industry, drug delivery and possible therapeutic applications. Gelatin bioactive molecules may be utilized as carriers for drug delivery. Due to its versatility, gelatin can be used in different carrier systems, such as microparticles, nanoparticles, fibers and hydrogels. The present review also provides a perspective on the other potential pharmaceutical applications of fish gelatin, such as tissue regeneration, antioxidant supplementation, antihypertensive and anticancer treatments.
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Affiliation(s)
- Amro M Soliman
- Department of Biological Sciences-Physiology, Cell and Developmental Biology, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - Seong Lin Teoh
- Department of Anatomy, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Kuala Lumpur, Malaysia
| | - Srijit Das
- Department of Human & Clinical Anatomy, College of Medicine & Health Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
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4
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Sha X, Zhang L, Chen W, Wang G, Li J, Hu Z, Tu Z. Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiao‐Mei Sha
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Li‐Jun Zhang
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Wen‐Mei Chen
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Guang‐Yao Wang
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Jin‐Lin Li
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Zi‐Zi Hu
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Zong‐Cai Tu
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
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5
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Hu Z, Sha X, Huang T, Yuan C, Chen W, Li X, Tu Z. Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zi‐Zi Hu
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
| | - Xiao‐Mei Sha
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang 315800 China
| | - Chun‐Hong Yuan
- Department of Food Production and Environmental Management Faculty of Agriculture Iwate University Morioka Iwate 020‐8550 Japan
| | - Wen‐Mei Chen
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
| | - Xiao‐Xiao Li
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
| | - Zong‐Cai Tu
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
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6
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Cen S, Yu W, Yang W, Lou Q, Huang T. Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types. J Texture Stud 2021; 53:266-276. [PMID: 34426973 DOI: 10.1111/jtxs.12626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/06/2021] [Accepted: 08/06/2021] [Indexed: 11/26/2022]
Abstract
The reversibility of gel property of alcohol (methanol, ethanol)-pretreated fish gelatin (FG) were investigated through removing alcohol solutions by freeze drying. Results showed that the gel strength and the hardness of FG could be retained (1%, 40%) or even improved (1% methanol) using low or high concentration alcohol solutions, while decreased in medium concentration alcohol solutions. Compared with untreated FG, rheology results showed that, all alcohol solutions pretreated FG had lower apparent viscosity, while higher alcohol solutions pretreated ones decreased the gel and melt points and shorten the gelation time. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis showed that methanol pretreated FG had the higher α contents than those of ethanol pretreated. Circular dichroism spectra results indicated that β-sheet could be decreased after removing ethanol solutions, whereas the β-sheet increased after removing the methanol solutions. Moreover, low field nuclear magnetic resonance relaxation test showed that pretreated FG had lower transverse relaxation times of internal water (T21 and T22 ) compared to that of the untreated FG. Overall, FG still retains higher gel properties after removing the low or high alcohol concentrations.
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Affiliation(s)
- Shijie Cen
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Guangzhou City, China
| | - Wenge Yang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
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7
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Sha XM, Hu ZZ, Xu H, Zhang LZ, Tu ZC. Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Sha XM, Wang GY, Li X, Zhang LZ, Tu ZC. Identification and quantification of gelatin by a high-resolution mass spectrometry-based label-free method. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Hu ZZ, Sha XM, Ye YH, Xiao WR, Tu ZC. Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin. J Texture Stud 2019; 51:511-520. [PMID: 31714599 DOI: 10.1111/jtxs.12495] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/19/2019] [Accepted: 11/01/2019] [Indexed: 01/03/2023]
Abstract
The effects of γ-polyglutamic aid (γ-PGA) on the gelling properties and non-covalent interactions of fish gelatin were investigated. The gel strength and melting temperature of fish gelatin gradually increased, with increasing γ-PGA concentration, although there was no significant change when the γ-PGA concentration was greater than 0.04%. As the concentration of γ-PGA increased, the electrostatic interaction of fish gelatin increased and the hydrophobic interaction between gelatin molecules decreased. The fish gelatin system was comprised of γ-PGA concentrations of 0.04 and 0.06% showing a strong hydrogen bond. When the γ-PGA concentration increased from 0 to 0.04%, more phenolic hydroxyl groups in the tyrosine residue tended to form hydrogen bonds with the protein. However, an additional increase in γ-PGA concentration to 0.1% led to enhanced hydrogen bonding with water molecules. The results of this study showed that hydrogen bonds played an important role in improving the gelling properties of gelatin by γ-PGA.
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Affiliation(s)
- Zi-Zi Hu
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Xiao-Mei Sha
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Yun-Hua Ye
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Wan-Rong Xiao
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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10
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Sha XM, Hu ZZ, Ye YH, Xu H, Tu ZC. Effect of extraction temperature on the gelling properties and identification of porcine gelatin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.059] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Huang T, Tu ZC, Shangguan X, Sha X, Wang H, Zhang L, Bansal N. Fish gelatin modifications: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.048] [Citation(s) in RCA: 115] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Sha XM, Zhang LJ, Tu ZC, Zhang LZ, Hu ZZ, Li Z, Li X, Huang T, Wang H, Zhang L, Xiao H. The identification of three mammalian gelatins by liquid chromatography-high resolution mass spectrometry. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Guo S, Xu X, Zhou X, Huang Y. A rapid and simple UPLC-MS/MS method using collagen marker peptides for identification of porcine gelatin. RSC Adv 2018; 8:3768-3773. [PMID: 35542904 PMCID: PMC9077692 DOI: 10.1039/c7ra12539a] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Accepted: 01/12/2018] [Indexed: 01/13/2023] Open
Abstract
Gelatin, which is mainly derived from bovine and porcine sources, has been used in many foods and pharmaceutical products. To ensure the compliance of food products with halal regulations, reliable analytical methods are very much required. In this study, one unique marker peptide for porcine gelatins was selected to develop an UPLC-MS/MS multiple reaction monitoring method. The capability of this method to identify porcine materials was demonstrated by analyzing in-house-made gelatins containing different amounts of porcine gelatins and commercial gelatin products. The adulteration of porcine gelatin could be sensitively detected at a low level of 0.04%. When combined with HPLC and mass spectrometry, this method is an accurate and sensitive quantitative method to identify porcine gelatins. Thus, the strategy can be used to verify halal authenticity of gelatin. Gelatin, which is mainly derived from bovine and porcine sources, has been used in many foods and pharmaceutical products.![]()
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Affiliation(s)
- Shangwei Guo
- Beijing Laboratory of Biomedical Materials
- Beijing University of Chemical Technology
- Beijing 100029
- China
- Dong'e E-jiao Co., Ltd
| | - Xiaobing Xu
- Beijing Laboratory of Biomedical Materials
- Beijing University of Chemical Technology
- Beijing 100029
- China
| | - Xiangshan Zhou
- Dong'e E-jiao Co., Ltd
- National Engineering Research Center for Gelatine TCM
- Liaocheng 252201
- China
| | - Yaqin Huang
- Beijing Laboratory of Biomedical Materials
- Beijing University of Chemical Technology
- Beijing 100029
- China
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14
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Huang T, Tu ZC, Shangguan X, Wang H, Sha X, Bansal N. Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin. Food Chem 2017; 246:428-436. [PMID: 29291869 DOI: 10.1016/j.foodchem.2017.12.023] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/05/2017] [Accepted: 12/07/2017] [Indexed: 10/18/2022]
Abstract
Rheological, microstructural and emulsifying properties of fish gelatin phosphorylated using sodium trimetaphosphate (STMP) were studied. Phosphorylation was carried out at 50 °C for 0, 0.5, 1 or 2 h. Rheological behaviors indicated that phosphorylation decreased gelation rate constant (kgel) and apparent viscosity of gelatin solutions. Phosphorylation time was inversely proportional to tan δ; gelling and melting points of fish gelatin gels; however gel properties could be improved by short time of phosphorylation. Scanning electron microscopy and atomic force microscopy revealed that longer time of phosphorylation resulted in looser gel network with more aggregation. Longer phosphorylation time could stabilize fish gelatin emulsions, and endowed emulsions with smaller particle size and lower coefficient viscosity, but higher ζ-potential values. These results suggested that phosphorylation could be applied to obtain fish gelatin with varying functional properties suitable for numerous industrial applications.
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Affiliation(s)
- Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Xinchen Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Food and Drug Administration of Jiangxi Province, Nanchang, Jiangxi 330029, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiaomei Sha
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia.
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