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Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods 2022; 11:foods11131938. [PMID: 35804754 PMCID: PMC9266136 DOI: 10.3390/foods11131938] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/22/2022] [Accepted: 06/28/2022] [Indexed: 02/04/2023] Open
Abstract
The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color of shrimp paste turned dark brown with decreases in L*, a*, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste-B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long-chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl-pyrazine, (E,E)-2,4-heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase-B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production.
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Nadeeshani H, Hassouna A, Lu J. Proteins extracted from seaweed Undaria pinnatifida and their potential uses as foods and nutraceuticals. Crit Rev Food Sci Nutr 2021; 62:6187-6203. [PMID: 33703974 DOI: 10.1080/10408398.2021.1898334] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Isolation and utilization of proteins from seaweeds have been a novel trend in the world at present due to the increasing demand for healthy non-animal proteins. The attention of scientific community has been paid on the protein derived from seaweed Undaria pinnatifida due to their high nutritional quality and bioactivity. This article aims to provide an integrated overview on methods of extraction, isolation and purification of U. pinnatifida-derived proteins and composition, nutritional value and potential nutraceutical and food applications with an interest to stimulate further research to optimize the utilization. Potential food applications of U. pinnatifida derived proteins are nutritional components in human diet, food ingredients and additives, alternative meat and meat analogues and animal and fish feed. Excellent antioxidant, antihypertension, anticoagulant, anti-diabetes, antimicrobial and anti-cancer activities possessed by proteins of U. pinnatifida enable the use of these proteins in various nutraceutical applications. A number of studies have been carried out on antioxidant and antihypertensive activities of U. pinnatifida proteins, whereas other bioactivites are yet to be further studied. Hence, more research works are crucial to be done in order to facilitate and promote the emerging novel foods and nutraceuticals, using proteins from seaweed U. pinnatifida.
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Affiliation(s)
- Harshani Nadeeshani
- School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Amira Hassouna
- School of Public Health and Interdisciplinary Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Department of Medical Biochemistry and Molecular Biology, Faculty of Medicine, Cairo University, Cairo, Egypt
| | - Jun Lu
- School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- School of Public Health and Interdisciplinary Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Institute of Biomedical Technology, Auckland University of Technology, Auckland, New Zealand
- Maurice Wilkins Centre for Molecular Discovery, Auckland, New Zealand
- College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, Guangdong Province, China
- College of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an, Shaanxi Province, China
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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Saldarriaga-Hernandez S, Hernandez-Vargas G, Iqbal HMN, Barceló D, Parra-Saldívar R. Bioremediation potential of Sargassum sp. biomass to tackle pollution in coastal ecosystems: Circular economy approach. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 715:136978. [PMID: 32014784 DOI: 10.1016/j.scitotenv.2020.136978] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 01/08/2020] [Accepted: 01/26/2020] [Indexed: 02/08/2023]
Abstract
During the past years, the ecological integrity and biodiversity of marine ecosystems have been highly threatened due to the controlled or uncontrolled release of high concentrations of pollutants generated through anthropogenic activities. The occurrence of environmentally related hazardous pollutants, such as toxic elements, and recalcitrant compounds in various environmental matrices has raised increasing concern. Different technologies have been developed for efficient removal and complete mitigation or degradation of these toxic elements from the aquatic environment. Among them, biosorption and bioaccumulation by renewable and biodegradable sources are of supreme interest and have not been reviewed much. For instance, the invasive seaweed Sargassum sp. has been spotted as a cost-effective natural material to capture targeted pollutants from the coastal ecosystem, which is currently becoming a pressing problem, around the globe, due to its unusual proliferation near tropical shores. This review is an effort to cover the left behind gap to present the multifunctional potentialities of Sargassum sp. biomass. Herein, salient information is given to highlight the potential of Sargassum sp. biomass for environmental decontamination with particular focus to coastal ecosystems. Bioremediation mechanisms, challenges of implementation and factors involved in adsorption and absorption of pollutants by seaweeds are also discussed in this review. Against this background, a circular economy perspective is given for the integrated use of the algal raw material. The up-taken pollutants can be recovered and reintegrated into the value chain of industrial processes, while residual biomass is refined to obtain added-value products as bioactive compounds with potential applications for biofuel, agriculture, cosmetics, nutraceutical, pharmaceutical industries among others, to make the most of renewable resources.
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Affiliation(s)
- Sara Saldarriaga-Hernandez
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, CP 64849 Monterrey, NL, Mexico
| | - Gustavo Hernandez-Vargas
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, CP 64849 Monterrey, NL, Mexico
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, CP 64849 Monterrey, NL, Mexico.
| | - Damiá Barceló
- Department of Environmental Chemistry, IDAEA-CSIC, Jordi Girona 18-26, Barcelona 08034, Spain; ICRA, Catalan Institute for Water Research, University of Girona, Emili Grahit 101, Girona 17003, Spain; Botany and Microbiology Department, College of Science, King Saud University, PO Box 2455, Riyadh 11451, Saudi Arabia
| | - Roberto Parra-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, CP 64849 Monterrey, NL, Mexico.
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Jiang D, Bai Y, He B, Sui Y, Dong X, Yu C, Qi H. Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross-linking. J Texture Stud 2020; 51:333-342. [PMID: 31472024 DOI: 10.1111/jtxs.12480] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 08/22/2019] [Accepted: 08/25/2019] [Indexed: 11/28/2022]
Abstract
The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water-holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low-field nuclear magnetic resonance revealed that free water significantly decreased in this PTE-MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE-MM gel, indicating more cross-linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA-treated PTE-MM gel. The microstructure of the UVA-treated PTE-MM gel showed that protein formed more evenly distributed cross-linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince.
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Affiliation(s)
- Di Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Ying Bai
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Baoyu He
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Yue Sui
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xiufang Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
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Dong X, Bai Y, Xu Z, Shi Y, Sun Y, Janaswamy S, Yu C, Qi H. Phlorotannins from Undaria pinnatifida Sporophyll: Extraction, Antioxidant, and Anti-Inflammatory Activities. Mar Drugs 2019; 17:E434. [PMID: 31344874 PMCID: PMC6723497 DOI: 10.3390/md17080434] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 12/20/2022] Open
Abstract
Undaria pinnatifida sporophyll (U. pinnatifida) is a major byproduct of U. pinnatifida (a brown algae) processing. Its phenolic constituents, phlorotannins, are of special interest due to their intrinsic ability to precipitate proteins. Herein, a high-temperature extraction procedure was used to isolate these biologically active compounds. The heating temperature, heating time, and extraction solvent (ethanol) concentration were examined with response surface analysis to determine the optimal conditions to achieve the maximum extraction rate. The analysis revealed the optimal conditions to be: 170 °C of heating temperature, 5.2 h of heating time, and 52% ethanol concentration for a yield of 10.7 ± 0.2 mg gallic acid equivalent/g dry weight (GAE/g DW) of sample. Compared to epigallocatechin gallate (EGCG), the extracted phlorotannins displayed higher antioxidant activity on H2O2-induced RAW 264.7 cells with improved efficiency. Furthermore, the compounds exhibited strong anti-inflammatory activity. These findings potentially can be utilized to guide development of novel functional foods and food supplements from sea-originated resources such as brown algae.
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Affiliation(s)
- Xiufang Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Ying Bai
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Zhe Xu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yixin Shi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yihan Sun
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China.
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Characterization of a seafood-flavoring enzymatic hydrolysate from brown alga Laminaria japonica. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00034-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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