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Qiu D, Zhou J, Feng Q, Ren K, Zhang H, He Y, Li C, Liu J, Mai NTT. Functionality, physicochemical properties, and applications of chitosan/nano-hydroxyapatite-tea polyphenol films. Food Chem X 2024; 24:101762. [PMID: 39314538 PMCID: PMC11417202 DOI: 10.1016/j.fochx.2024.101762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 08/12/2024] [Accepted: 08/21/2024] [Indexed: 09/25/2024] Open
Abstract
An active chitosan (CS) film containing a nano-hydroxyapatite-tea polyphenol (HAP-TP) complex was designed and prepared. The effects of HAP-TP loading on the structural and physicochemical properties of the CS-based film were evaluated. The mechanical and thermal properties of the film were significantly improved by the resulting intermolecular interactions and formation of hydrogen bonds between HAP-TP and CS, which reduced the water vapor and oxygen permeabilities of the film by 29.78 and 35.59 %, respectively. The CS-HAP-TP film exhibited excellent slow-release behavior and antioxidant activity, with a cumulative release rate at 700 h 6.79 % lower than that of CS-TP films. The CS-HAP-TP film significantly inhibited the deterioration of semi-dried golden pompano, and thus helped to retain the taste of umami and sweet amino acids in fish samples, while reducing off-flavor generation. The film therefore shows considerable potential as an active packaging material for the preservation of semi-dried fish products.
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Affiliation(s)
- Dan Qiu
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Jingxuan Zhou
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Qiaohui Feng
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Kun Ren
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Hongying Zhang
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Yanfu He
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Jing Liu
- School of Public Health, Hainan Medical University, Haikou 571199, Hainan, China
| | - Nga Thi Tuyet Mai
- Faculty of Food Technology, Nha Trang University, 02 Nguyen Dinh Chieu St., Nha Trang City, Viet Nam
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Fan F, Yue C, Zhai Z, Liao H, Lian X, Xie H. Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation. J Food Sci 2024; 89:4047-4063. [PMID: 38778558 DOI: 10.1111/1750-3841.17120] [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: 04/13/2024] [Revised: 04/15/2024] [Accepted: 04/27/2024] [Indexed: 05/25/2024]
Abstract
Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α-tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α-tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film-packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.
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Affiliation(s)
- Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Chenlinrui Yue
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Zhenni Zhai
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hailu Liao
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Xiaoni Lian
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hongkai Xie
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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Feng H, Jiao L, Zhang X, Benjakul S, Zhang B. Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity. Food Chem X 2024; 21:101207. [PMID: 38370300 PMCID: PMC10869746 DOI: 10.1016/j.fochx.2024.101207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 01/02/2024] [Accepted: 02/04/2024] [Indexed: 02/20/2024] Open
Abstract
As the low water solubility of gallic acid (GA), its biological activities such as water-based antioxidant effect may be greatly reduced. Therefore, GA-loaded nanocomposites (F-SiO2@GA) with high water solubility were synthesized via solvent evaporation using food-grade silica (F-SiO2) as carriers in this work. The assessment of antioxidant capacity revealed that F-SiO2@GA exhibited considerably greater free-radical scavenging ability than free GA and the physical mixture of F-SiO2 and GA. In the photooxidation experiment of food-grade gardenia yellow pigment (GYP), F-SiO2@GA showed a notable antioxidant effect on GYP solution. Additionally, in the storage experiment on chilled whiteleg shrimp (Litopenaeus vannamei) treated with F-SiO2@GA, pH, total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substance (TBARS) values were effectively inhibited. In conclusion, the internal encapsulation of GA effectively prevented the self-aggregation phenomenon, thereby facilitating the exposure of its active phenolic hydroxyl group and significantly enhancing its water-based biological activity.
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Affiliation(s)
- Huizhen Feng
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Long Jiao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Xiaoye Zhang
- School of Naval Architecture and Maritime, Zhejiang Ocean University, PR China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
- Pisa Marine Graduate School, Zhejiang Ocean University, PR China
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Zheng J, Li Y, Zhao S, Dong G, Yi S, Li X. Inhibition effect of epicatechin gallate on acid phosphatases from rainbow trout (Oncorhynchus mykiss) liver by multispectral and molecular docking. Int J Biol Macromol 2024; 261:129794. [PMID: 38296148 DOI: 10.1016/j.ijbiomac.2024.129794] [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: 10/27/2023] [Revised: 01/19/2024] [Accepted: 01/25/2024] [Indexed: 02/06/2024]
Abstract
Inhibition of acid phosphatase, which significantly contributes to inosine 5'-monophosphate (IMP) degradation, is crucial for preventing flavor deterioration of aquatic products during storage. In this study, the inhibitory effect of epicatechin gallate (ECG) on the activity of acid phosphatase isozymes (ACPI and ACPII) was analyzed using inhibition kinetics, fluorescence spectroscopy, isothermal titration calorimetry, and molecular simulation. ACPI and ACPII with molecular weights of 59.5 and 37.3 kDa, respectively, were purified from rainbow trout liver. ECG reversibly inhibited ACPI and ACPII activities via mixed-type inhibition, with half maximal inhibitory concentration (IC50) of 0.24 ± 0.01 mmol/L and 0.27 ± 0.03 mmol/L, respectively. Fluorescence spectra indicated that ECG statically quenched the intrinsic fluorescence of ACPI and ACPII. ECG could spontaneously bind to ACPI and ACPII through hydrogen bonding and van der Waals forces and exhibited a higher affinity for ACPI than for ACPII. In addition, molecular dynamic simulation revealed that ECG-ACPI and ECG-ACPII complexes were relatively stable during the entire simulation process. Our findings provide a theoretical basis for the use of ECG as an inhibitor of ACP to improve the flavor of aquatic products.
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Affiliation(s)
- Jie Zheng
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Yingchang Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China; Institute of Ocean Research of Bohai University, Jinzhou 121013, China.
| | - Songmin Zhao
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Gaoyuan Dong
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China; Institute of Ocean Research of Bohai University, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China; Institute of Ocean Research of Bohai University, Jinzhou 121013, China.
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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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Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation. Foods 2023; 12:foods12061215. [PMID: 36981142 PMCID: PMC10048453 DOI: 10.3390/foods12061215] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/01/2023] [Accepted: 03/03/2023] [Indexed: 03/14/2023] Open
Abstract
Konjac glucomannan (KGM) is a natural polysaccharide extracted from konjac tubers that has a topological structure composed of glucose and mannose. KGM can be used as a gel carrier to load active molecules in food preservation. The three-dimensional gel network structure based on KGM provides good protection for the loaded active molecules and allows for sustained release, thus enhancing the antioxidant and antimicrobial activities of these molecules. KGM loaded with various active molecules has been used in aquatic foods preservation, with great potential for different food preservation applications. This review summarizes recent advances in KGM, including: (i) structural characterization, (ii) the formation mechanism, (iii) preparation methods, (iv) functional properties and (v) the preservation of aquatic food.
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