1
|
Li H, Lv Y, Zhang Y, Wang X, Li Z, Qu J. Improvement of the freezing resistance characteristics of yeast in dough starter. Food Chem 2024; 458:140258. [PMID: 38959800 DOI: 10.1016/j.foodchem.2024.140258] [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: 02/26/2024] [Revised: 06/16/2024] [Accepted: 06/26/2024] [Indexed: 07/05/2024]
Abstract
Improving the freezing resistance of yeast in dough starters is one of the most effective methods to promote the healthy development of frozen dough technology. When the dough starter was composed of yeast, lactic acid bacteria and acetic acid bacteria, the microbial proportion was 10:1:5, and the ratio of wheat flour to corn flour was 1:1. The proline contents of the starters and the survival rates and fermentation capacity of yeast significantly increased compared with those of the starter composed of yeast and wheat flour only (P < 0.05). Laser confocal microscopy observation showed that the cell membrane damage of yeast obviously decreased. Low-field nuclear magnetic resonance method revealed that the water distribution state of starters changed. Adding corn flour and acetic acid bacteria to dough starter in appropriate proportions improves yeast freezing resistance.
Collapse
Affiliation(s)
- Haifeng Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China.
| | - Yulan Lv
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Yingmiao Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Xifeng Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Zhijian Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Jianhang Qu
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China
| |
Collapse
|
2
|
Saad J, Martins ML, Dia V, Wang T. Ice recrystallization inhibition activity of pulse protein hydrolysates after immobilized metal affinity separation. Food Chem 2024; 460:140574. [PMID: 39089028 DOI: 10.1016/j.foodchem.2024.140574] [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: 04/03/2024] [Revised: 06/25/2024] [Accepted: 07/21/2024] [Indexed: 08/03/2024]
Abstract
Creating molecules capable of inhibiting ice recrystallization is an active research area aiming to improve the freeze-thaw characteristics of foods and biomedical materials. Peptide mixtures have shown promise in preventing freezing-induced damage, but less is known about the relationship between their amino acid compositions and ice recrystallization inhibition (IRI) activities. In this article, we used Ni2+ immobilized metal affinity chromatography (IMAC) to fractionate pulse protein hydrolysates, created by Alcalase and trypsin, into mixtures lacking and enriched in His, and Cys residues. The aim of this study was to fractionate pulse protein hydrolysates based on their amino acid compositions and evaluate their resulting physicochemical and IRI characteristics. Ni2+ IMAC fractionation induced IRI activity in all of the evaluated soy, chickpea, and pea protein hydrolysates regardless of their amino acid composition. Ni2+ IMAC fractionation produced chemically distinct fractions of peptides, differing by their molecular weights, amino acid composition, and IRI activities. The resulting peptide mixtures' molecular weight, amino acid composition, secondary structure, and sodium ion levels were found to have no correlation with their IRI activities. Thus, we demonstrate for the first time the ability of Ni2+ IMAC fractionation to induce IRI activity in hydrolyzed pulse proteins.
Collapse
Affiliation(s)
- Joshua Saad
- Department of Food Science, The University of Tennessee, 2510 River Dr, Knoxville, TN 37996-4539, USA
| | - Murillo Longo Martins
- Institute for Advanced Materials and Manufacturing, The University of Tennessee, 2641 Osprey Vista Way, Knoxville, TN 37920, USA
| | - Vermont Dia
- Department of Food Science, The University of Tennessee, 2510 River Dr, Knoxville, TN 37996-4539, USA.
| | - Toni Wang
- Department of Food Science, The University of Tennessee, 2510 River Dr, Knoxville, TN 37996-4539, USA.
| |
Collapse
|
3
|
Li Y, Han X, Zhang Y, Wang Y, Wang J, Teng W, Wang W, Cao J. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles. Food Res Int 2024; 188:114461. [PMID: 38823861 DOI: 10.1016/j.foodres.2024.114461] [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: 03/29/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
Myofibrillar proteins are crucial for gel formation in processed meat products such as sausages and meat patties. Freeze-thaw cycles can alter protein properties, impacting gel stability and product quality. This study aims to investigate the potential of thawed drip and its membrane-separated components as potential antifreeze agents to retard denaturation, oxidation and gel deterioration of myofibrillar proteins during freezing-thawing cycles of pork patties. The thawed drip and its membrane-separated components of > 10 kDa and < 10 kDa, along with deionized water, were added to minced pork at 10 % mass fraction and subjected to increasing freeze-thaw cycles. Results showed that the addition of thawed drip and its membrane separation components inhibited denaturation and structural changes of myofibrillar proteins, evidenced by reduced surface hydrophobicity and carbonyl content, increased free sulfhydryl groups, protein solubility and α-helix, as compared to the deionized water group. Correspondingly, improved gel properties including water-holding capacity, textural parameters and denser network structure were observed with the addition of thawed drip and its membrane separation components. Denaturation and oxidation of myofibrillar proteins were positively correlated with gel deterioration during freezing-thawing cycles. We here propose a role of thawed drip and its membrane separation components as cryoprotectants against myofibrillar protein gel deterioration during freeze-thawing cycles.
Collapse
Affiliation(s)
- Yang Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Xiaoyu Han
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
| |
Collapse
|
4
|
Chen B, Du G, Li K, Wang Y, Shi P, Li J, Bai Y. Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field. Foods 2024; 13:1988. [PMID: 38998495 PMCID: PMC11241723 DOI: 10.3390/foods13131988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 06/07/2024] [Accepted: 06/10/2024] [Indexed: 07/14/2024] Open
Abstract
The present study demonstrates the effects of pH-shifting treatments and magnetic field-assisted pH-shifting treatments on the properties of myofibrillar protein (MP) in frozen meat. The solubility results indicate that the pH-shifting treatments increased the solubility of MP from 16.8% to a maximum of 21.0% (pH 9). The values of surface hydrophobicity and protein particle size distribution indicate that the pH-shifting treatment effectively inhibited protein aggregation through electrostatic interactions. However, under higher pH conditions (pH 10, 11), the treatments assisted by the magnetic field increased the degree of aggregation. The total thiol content and SDS-PAGE results further suggest that the magnetic field-assisted pH-shifting treatment accelerated the formation of covalent bonds among MPs under the alkaline environment. The results of the Differential Scanning Calorimetry (DSC) and protein secondary structure analysis indicate that the magnetic field promoted the unfolding of protein structures in an alkaline environment, markedly reducing the effective pH levels of pH-shifting. Electron paramagnetic resonance (EPR) data indicate that the phenomenon might be associated with the increased concentration of free radicals caused by the magnetic field treatment. In summary, the application of magnetic field-assisted pH-shifting treatments could emerge as a potent and promising strategy to improve the protein properties in frozen meat.
Collapse
Affiliation(s)
- Bo Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Gaoang Du
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Yu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Panpan Shi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (B.C.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
| |
Collapse
|
5
|
Walayat N, Wei R, Lorenzo JM, Nawaz A, Khalifa I, Su Z, Salah M, Ahmed M. Kappa-carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39031689 DOI: 10.1002/jsfa.13678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 05/23/2024] [Accepted: 05/29/2024] [Indexed: 07/22/2024]
Abstract
BACKGROUND The cryoprotective effect of xylooligosaccharide (XO) and kappa-carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to -18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi and myofibrillar proteins to analyze the water mobility and its influence on structural attributes. RESULTS The temperature fluctuation significantly increased the structural alteration in samples with no treatments due to oxidative changes, protein denaturation and recrystallization. Meanwhile, the mixture of XO and KC (XO/KC 3%) significantly reduced the tertiary and secondary structural alterations by preventing the oxidative changes in α-helix and tryptophan (Trp) residues. Moreover, XO/KC (3%) inhibited water mobility, hindering the T22 relaxation time, as compared to the samples added with KC (3%) and the positive control. Interestingly, the XO/KC (3%) mixture significantly reduced the formation of extracellular spaces and recrystallization by restricting the partial dehydration of muscles and extracellular solution concentration. CONCLUSION From the current results, it can be concluded that the XO/KC mixture could be efficient in protecting aquatic food proteins during fluctuating frozen storage by preventing the exposure of Trp residues and α-helix contents. Moreover, XO/KC restricted the water mobility by establishing a bond and making water unavailable for crystallization and recrystallization. Therefore, XO/KC could be used as an effective mixture to prevent fluctuated and frozen storage changes in aquatic foods. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Noman Walayat
- College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Ran Wei
- College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Spain
- Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Ourense, Spain
| | - Asad Nawaz
- College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Qaliuobia, Egypt
| | - Zhucheng Su
- College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Mahmoud Salah
- Department of Enviromental Agricultural Science, Faculty of Graduate Studies and Enviromental Research, Ain Shams University, Cairo, Egypt
| | - Mukhtar Ahmed
- Department of Zoology, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia
| |
Collapse
|
6
|
Zhang H, Liu S, Li S, Chen X, Xu M, Su Y, Qiao K, Chen X, Chen B, Zhong H, Lin H, Liu Z. The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus. Foods 2024; 13:1234. [PMID: 38672906 PMCID: PMC11049476 DOI: 10.3390/foods13081234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/11/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Amphioctopus neglectus is a species of octopus that is favored by consumers due to its rich nutrient profile. To investigate the influence of different thawing methods on the quality of octopus meat, we employed four distinct thawing methods: air thawing (AT), hydrostatic thawing (HT), flowing water thawing (FWT), and microwave thawing (MT). We then explored the differences in texture, color, water retention, pH, total volatile basic nitrogen (TVB-N), total sulfhydryl content, Ca2+-ATPase activity, and myofibrillar protein, among other quality indicators in response to these methods, and used a low-field nuclear magnetic resonance analyzer to assess the water migration that occurred during the thawing process. The results revealed that AT had the longest thawing time, leading to oxidation-induced protein denaturation, myofibrillar protein damage, and a significant decrease in water retention. Additionally, when this method was utilized, the content of TVB-N was significantly higher than in the other three groups. HT, to a certain extent, isolated the oxygen in the meat and thus alleviated protein oxidation, allowing higher levels of Ca2+-ATPase activity, sulfhydryl content, and springiness to be maintained. However, HT had a longer duration: 2.95 times that of FWT, resulting in a 9.84% higher cooking loss and a 28.21% higher TVB-N content compared to FWT. MT had the shortest thawing time, yielding the lowest content of TVB-N. However, uneven heating and in some cases overcooking occurred, severely damaging the protein structure, with a concurrent increase in thawing loss, W value, hardness, and shear force. Meanwhile, FWT improved the L*, W* and b* values of octopus meat, enhancing its color and water retention. The myofibrillar protein (MP) concentration was also the highest after FWT, with clearer subunit bands in SDS-PAGE electrophoresis, indicating that less degradation occurred and allowing greater springiness, increased Ca2+-ATPase activity, and a higher sulfhydryl content to be maintained. This suggests that FWT has an inhibitory effect on oxidation, alleviating protein oxidation degradation and preserving the quality of the meat. In conclusion, FWT outperformed the other three thawing methods, effectively minimizing adverse changes during thawing and successfully maintaining the quality of octopus meat.
Collapse
Affiliation(s)
- Huixin Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.Z.); (H.L.)
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (M.X.); (Y.S.); (K.Q.); (B.C.)
| | - Shuji Liu
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (M.X.); (Y.S.); (K.Q.); (B.C.)
| | - Shuigen Li
- Fujian Fisheries Technical Extension Station, Fuzhou 350002, China;
| | - Xiaoe Chen
- College of Food and Pharmacy, Zhejiang Ocean University, State Key Laboratory of Aquatic Products Processing of Zhejiang Province, Zhoushan 316022, China;
| | - Min Xu
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (M.X.); (Y.S.); (K.Q.); (B.C.)
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China;
| | - Yongchang Su
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (M.X.); (Y.S.); (K.Q.); (B.C.)
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China;
| | - Kun Qiao
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (M.X.); (Y.S.); (K.Q.); (B.C.)
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China;
| | - Xiaoting Chen
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China;
| | - Bei Chen
- Fisheries Research Institute of Fujian, Xiamen 361013, China; (M.X.); (Y.S.); (K.Q.); (B.C.)
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China;
| | - Hong Zhong
- Dongshan Paul Food Co., Ltd., Zhangzhou 363400, China;
| | - Hetong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.Z.); (H.L.)
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China;
| |
Collapse
|
7
|
Kim YJ, Kim J, Kim TK, Cha JY, Shin DM, Jung S, Choi YS. Effects of konjac glucomannan as a freeze-denaturation inhibitor or binder on the physiochemical properties of heat-induced gel of freeze-dried duck blood. J Food Sci 2024; 89:450-459. [PMID: 38051012 DOI: 10.1111/1750-3841.16838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/05/2023] [Accepted: 10/27/2023] [Indexed: 12/07/2023]
Abstract
During freeze-drying, the degradation or eutectic melting of duck blood proteins can reduce the quality of duck blood gels. However, the interaction between proteins and polysaccharides during drying can improve protein-based gel quality. Therefore, here, we investigated the physicochemical properties of heat-induced gels of freeze-dried duck blood (FDB) and FDB with different proportions of the polysaccharide konjac glucomannan (KG), which serves as a freeze-denaturation inhibitor agent (FDA) or binder (BG). The pH and water-holding capacity (WHC) of FDB + KG gels were higher than those of FDB gel without KG (control). Especially, the WHC increased from 11.00% for control to 55.65% for FDB gel with 1% KG as a BG. Consequently, cooking loss and texture parameters of FDB + KG gels decreased. The hardness of control was 2.14 kg, which significantly reduced to 0.12-0.87 kg with KG addition. The highest carbonyl content was observed in control gel, and the thiobarbituric acid reactive substance content was reduced by the addition of 1% KG as an FDA (T1) or 0.8% KG as an FDA with 0.2% KG as a BG (T2) (p < 0.05). These changes might be induced by the alteration of tertiary structure and thermodynamic stability of gels. In conclusion, 1% KG can be used as an FDA to improve the quality and physicochemical properties of heat-induced gels of FDB. Optimized FDB gels with KG can be used as an innovative food ingredient to fortify nutrition and develop special dietary purposes.
Collapse
Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
| | - Jake Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Technology, Keimyung University, Daegu, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| |
Collapse
|
8
|
Wu C, Liu Y, Hu Y, Ding M, Cui X, Liu Y, Liu P, Zhang H, Yang Y, Zhang H. An Investigation into the Performance and Mechanisms of Soymilk-Sized Handmade Xuan Paper at Different Concentrations of Soymilk. Molecules 2023; 28:6791. [PMID: 37836634 PMCID: PMC10574515 DOI: 10.3390/molecules28196791] [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: 08/15/2023] [Revised: 09/07/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Invaluable paper relics that embody a rich traditional culture have suffered damage, requiring urgent restoration. In this context, the utilization of soymilk as a sizing agent holds great significance and reverence. This study investigates the use of soymilk as a sizing agent for Xuan paper and evaluates its effects on various properties and the long-term behavior of the paper. The findings reveal that the application of soymilk as a sizing agent for Xuan paper imparts distinct properties, including hydrophobicity, improved mechanical properties, and unique chromaticity. These characteristics-arising from the papillae on the surface of the Xuan paper, the protein folding of the soy protein, and hydrogen-bonding interactions between the soy protein and paper fibers-play a crucial role in shaping the paper's unique attributes. From a physicochemical perspective, the aging process leads to multiple changes in paper properties. These changes include acidification, which refers to a decrease in pH, as well as a decline in mechanical strength, an increase in chromaticity, and a decrease in the degree of polymerization (DP) of the paper. The Ekenstam equation is employed to predict the lifespan of the paper, showing longer lifespans for Sheng Xuan paper and a negative correlation between soymilk concentration and lifespan in soymilk-sized paper. Our work provides valuable insights for the preservation and maintenance of paper, highlighting the potential benefits and challenges of using soymilk for surface sizing.
Collapse
Affiliation(s)
- Chunfang Wu
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University, Shanghai 200433, China; (C.W.)
| | - Yangyang Liu
- School of Creative Art and Fashion Design, Huzhou Vocational and Technical College, Huzhou 313000, China
| | - Yanxiao Hu
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University, Shanghai 200433, China; (C.W.)
| | - Ming Ding
- Behavioral and Cognitive Neuroscience Center, Institute of Science and Technology for Brain-Inspired Intelligence, Fudan University, Shanghai 200433, China
- Department of Rehabilitation Medicine, Huashan Hospital, Fudan University, Shanghai 200040, China
| | - Xiang Cui
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
| | - Yixin Liu
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
| | - Peng Liu
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University, Shanghai 200433, China; (C.W.)
| | - Hongbin Zhang
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University, Shanghai 200433, China; (C.W.)
| | - Yuliang Yang
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University, Shanghai 200433, China; (C.W.)
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
| | - Hongdong Zhang
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
| |
Collapse
|
9
|
Lin H, Xu Y, Guan W, Zhao S, Li X, Zhang C, Blecker C, Liu J. The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37667834 DOI: 10.1080/10408398.2023.2248515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/06/2023]
Abstract
Supercooling can preserve food in its original fresh state below its ice point temperature without freezing. However, the supercooled state is unstable in thermodynamics, state breakdown can occur at any moment, resulting in irregular and larger ice crystals formation, leading to food tissue damage, and loss of quality and nutrients. While the effectiveness of supercooling preservation has been verified in the lab and pilot scale tests, the stability of the supercooled state of food remains an open question, posing a limitation for larger industrial-scale application of supercooling preservation. Based on this background, this review presents the instability mechanisms of supercooling preservation and summarizes the factors such as food properties (e.g., material size, food components, specific surface area, and surface roughness) and preservation circumstances (e.g., cooling rate, temperature variation, and mechanical disturbance) that influence the stability of the supercooled state of food. The review also discusses novel techniques for enhancing the supercooling capacity and their limitations (e.g., precise temperature control and magnetic field). Further studies are necessary to comprehensively evaluate the effects of influence factors and supercooling technologies on supercooling, realizing the true sense of 'no-crystal' food products under subzero temperature preservation conditions in commercial applications.
Collapse
Affiliation(s)
- Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Ying Xu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Songsong Zhao
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | | | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| |
Collapse
|
10
|
Walayat N, Tang W, Wang X, Yi M, Guo L, Ding Y, Liu J, Ahmad I, Ranjha MMAN. Quality evaluation of frozen and chilled fish: A review. EFOOD 2023. [DOI: 10.1002/efd2.67] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023] Open
Affiliation(s)
- Noman Walayat
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China
| | - Wei Tang
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China
| | | | - Minghua Yi
- Department of Health and Tourism Hangzhou Wanxiang Polytechnic Hangzhou China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Yuting Ding
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China
| | - Jianhua Liu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China
| | - Ishtiaq Ahmad
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
| | | |
Collapse
|
11
|
Areche FO, Gondal AH, Rodriguez AR, Flores DDC, Sulca JYM, Bustamante MAC, Pérez PL, Yapias RJM, Victorio JPE, Huayhua LLA. Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Goats are useful to smaller communities because of their low production costs, limited feed requirements, rapid generation rates, and ability to consistently provide modest volumes of milk that are suitable for immediate use in home. The flavour of dairy dishes is greatly influenced by the proteins found in goat milk and contributing in texture, viscosity, and structure to dairy dishes, all of which enhance the dining experience. Amino acids like glycine, alanine, and peptides can act as precursors to other volatile aroma-active molecules and so set off basic flavours. Increasing temperatures have major consequences for goat milk by-products, including as altering their flavour through denaturation of proteins, the emission of sulfuric chemicals, and an eggy fragrance in the case of scaled milk. Although there has been increasing evidence that environmental changes have an impact on food availability and quality in recent decades, the impacts of these changes on food composition are still largely understood. The potential impact of climate change on food quality must be disclosed. This study suggests a fundamental, but as of yet unexplored, method by which climate change can impact global food and nutrition security: changes in food nutritional content beyond those caused by agricultural production.
Collapse
Affiliation(s)
- Franklin Ore Areche
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
| | - Aqarab Husnain Gondal
- 2Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Alfonso Ruiz Rodriguez
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
| | - Denis Dante Corilla Flores
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
| | - Jeny Yanet Marquez Sulca
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
| | | | - Peter Llimpe Pérez
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
| | | | | | | |
Collapse
|
12
|
Zhu W, Han M, Bu Y, Li X, Yi S, Xu Y, Li J. Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review. Crit Rev Food Sci Nutr 2022; 64:2276-2288. [PMID: 36102134 DOI: 10.1080/10408398.2022.2122922] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is the uppermost reason to keep the color of red meat. Their oxidation and browning are easy to occur throughout the storage and processing period. Natural antioxidants are substances with antioxidant activity extracted from plants, such as plant polyphenols. Consumers prefer natural antioxidants due to safety concerns and limitations on the use of synthetic antioxidants. In recent years, plant polyphenols have been widely used as antioxidants to slow down the deterioration of product quality due to oxidation. As natural antioxidants, it is necessary to strengthen the researches on the antioxidant mechanism of plant polyphenols to solve the discoloration of red meat and certain fish. A fundamental review of the relationship between Mb oxidation and color stability is discussed. The inhibiting mechanisms of polyphenols on lipid and Mb oxidation are presented and investigated. Meanwhile, this review comprehensively outlines applications of plant polyphenols in improving color stability. This will provide reference and theoretical support for the rational application of plant polyphenols in green meat processing.
Collapse
Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| |
Collapse
|
13
|
Yuduan D, Gao P, Jiang Q, Xia W, Yang F. Effect of immersion freezing with the edible medium on protein structure, chemical bonding and particle size in grass carp (
Ctenopharyngodon idellus
) during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Diao Yuduan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| |
Collapse
|
14
|
Walayat N, Liu J, Nawaz A, Aadil RM, López-Pedrouso M, Lorenzo JM. Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants (Basel) 2022; 11:486. [PMID: 35326135 PMCID: PMC8944868 DOI: 10.3390/antiox11030486] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/25/2022] [Accepted: 02/26/2022] [Indexed: 12/26/2022] Open
Abstract
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.
Collapse
Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agricultural, Faisalabad 38000, Pakistan;
| | - María López-Pedrouso
- Departamento de Zooloxía, Xenética e Antropoloxía Física, Universidade de Santiago de Compostela, 15872 Santiago de Compostela, A Coruna, Spain
| | - José M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, Rúa Galicia No. 4, Parque Tecnolóxico de Galicia, 32900 San Cibrao das Vinas, Ourense, Spain;
- Facultade de Ciencias, Universidade de Vigo, 32004 Rua Doutor Temes Fernandez, Ourense, Spain
| |
Collapse
|