1
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Zeng XB, Pei XC, Li DY, Yin FW, Liu HL, Jin ML, Zhang JH, Zhou DY. Mechanism of discoloration of Antarctic krill oil upon storage: A study based on model systems. Food Chem 2024; 459:140376. [PMID: 39002334 DOI: 10.1016/j.foodchem.2024.140376] [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: 05/06/2024] [Revised: 06/25/2024] [Accepted: 07/04/2024] [Indexed: 07/15/2024]
Abstract
The reddish-orange color of Antarctic krill oil fades during storage, and the mechanism remains unclear. Model systems containing different combinations of astaxanthin (ASTA), phosphatidylethanolamine (PE), and tocopherol were subjected to accelerated storage. Among all groups containing ASTA, only the ones with added PE showed significant fading. Meanwhile, the specific UV-visible absorption (A470 and A495) showed a similar trend. Peroxide value and thiobarbituric acid reactive substances increased during storage, while ASTA and PE contents decreased. Correlation analysis suggested that oxidized PE promoted fading by accelerating the transformation of ASTA. PE content exceeded the critical micelle concentration (1μg/g) indicating the formation of reverse micelles. Molecular docking analysis indicated that PE also interacted with ASTA in an anchor-like manner. Therefore, it is speculated that amphiphilic ASTA is more readily distributed at the oil-water interface of reverse micelles and captured by oxidized PE, which facilitates oxidation transfer, leading to ASTA oxidation and color fading.
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Affiliation(s)
- Xiang-Bo Zeng
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xue-Chen Pei
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - De-Yang Li
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Fa-Wen Yin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Hui-Lin Liu
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Meng-Ling Jin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jiang-Hua Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Da-Yong Zhou
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
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2
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Tamburini E. The Blue Treasure: Comprehensive Biorefinery of Blue Crab ( Callinectes sapidus). Foods 2024; 13:2018. [PMID: 38998523 PMCID: PMC11240964 DOI: 10.3390/foods13132018] [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: 05/07/2024] [Revised: 06/17/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
The blue crab, Callinectes sapidus (Rathbun, 1896), has become an invading species in the Mediterranean region, almost completely replacing native species within a few years and causing significant loss to local production. In some areas, there is an urgent need to propose new supply chains based on blue crab exploitation, where the potential valorisation routes for unsaleable blue crab and waste play an important role. The final purpose is to transform a threat into a treasure, towards a more sustainable world. In addition to applications in food industries, the considerable quantity of bioactive compounds in by-products, such as polysaccharides, proteins, amino acids, carotenoids, and chitin, needs to be capitalised by means of efficacious strategies and appropriate management. Crab exoskeleton can also be exploited as a carbonaceous material with applications in several fields, including medicine. Blue crab bioactive molecules have been widely recognised for having antioxidant, anticancer, antidiabetic, anti-inflammatory, and antimicrobial properties. Due to these functional and distinctive activities, such high-value components could be employed in various industries such as food-feed-pharma and cosmetics. Recycling and reusing these underutilised but economically valuable waste or by-products could help to reduce the environmental impacts of the whole supply chain from the perspective of the circular economy.
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Affiliation(s)
- Elena Tamburini
- Department of Environmental and Prevention Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy
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3
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Suárez-Medina MD, Sáez-Casado MI, Martínez-Moya T, Rincón-Cervera MÁ. The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies. Foods 2024; 13:1097. [PMID: 38611401 PMCID: PMC11011431 DOI: 10.3390/foods13071097] [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: 02/19/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.
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Affiliation(s)
- María Dolores Suárez-Medina
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - María Isabel Sáez-Casado
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Tomás Martínez-Moya
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Miguel Ángel Rincón-Cervera
- Institute of Nutrition and Food Technology, University of Chile, Santiago 7830490, Chile
- Food Technology Division, University of Almería, 04120 Almería, Spain
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4
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Wang Y, Cai Z, Sang X, Deng W, Zeng L, Wang J, Zhang J. LC-MS-based lipidomics analyses of alterations in lipid profiles of Asian sea bass (Lates calcarifer) induced by plasma-activated water treatment. Food Res Int 2024; 177:113866. [PMID: 38225136 DOI: 10.1016/j.foodres.2023.113866] [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: 09/19/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
A lipidomics approach based on liquid chromatography-mass spectrometry was employed to investigate alterations in lipid profiles within the muscles of Asian sea bass (ASB) (Lates calcarifer) post-treatment with plasms-activated water (PAW). Lipidomics studies detected 1500 diverse lipid types in ASB muscles; the phosphatidylcholine (PC) lipid subclass constituted the highest number of lipids (21.07 %), followed by triglycerides (TGs, 20.53 %) and phosphatidylethanolamine (PE, 12.73 %). Comparative analysis between PAW-treated ASB and raw ASB revealed the presence of differentially abundant lipids, with 48 lipids accumulating at high levels and 92 at low levels. Pathway enrichment analysis identified a total of seven lipid-related metabolic pathways; glycerophospholipid metabolism emerged as the predominant pathway. Furthermore, the content of saturated fatty acids in PAW-treated ASB increased from 1059.81 μg/g (raw ASB) to 1099.77 μg/g. Conversely, the content of monounsaturated and polyunsaturated fatty acids decreased from 645.81 μg/g and 875.02 μg/g to 640.80 μg/g and 825.25 μg/g, respectively. Collectively, these results indicate significant alterations in ASB lipid profiles following PAW treatment, establishing a theoretical foundation for understanding the mechanism involved in promoting lipid oxidation.
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Affiliation(s)
- Yuanyuan Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhicheng Cai
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xiaohan Sang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Wentao Deng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lixian Zeng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jiamei Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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5
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He X, Yang W, Zhao Q, Qin X. Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles. Int J Biol Macromol 2023; 253:126755. [PMID: 37678683 DOI: 10.1016/j.ijbiomac.2023.126755] [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: 04/17/2023] [Revised: 08/28/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
In this study, we prepared Pickering emulsions stabilized by quinoa protein isolate (QPI) and (-)-epigallocatechin-3-gallate (EGCG) non-covalent hybrid particles using ultrasonic emulsification technique and demonstrated lipid oxidation and in vitro digestion process of Pickering emulsions. The interaction forces between QPI and EGCG were characterized using fluorescence spectroscopy, isothermal titration calorimetry, and Fourier transform infrared spectroscopy. Results indicated that the non-covalent QPI/EGCG hybrid particles were formed mainly via hydrophobic interactions, hydrogen bonds, and electrostatic interactions at pH 5. Then, the QPI/EGCG non-covalent hybrid particles were applied to modify the Pickering emulsion with ultrasonic homogenization. The rheological experimental results showed that the energy storage modulus (G') was higher than the loss modulus (G″), indicating that the emulsion had solid-like properties. As a physical barrier, interfacial layer fabricated by antioxidant QPI/EGCG hybrid particles limited lipid oxidation at 60 °C for 15 days. At 37 °C, the QPI/EGCG hybrid particles stabilized Pickering emulsions with robust antioxidant interfacial structure limited the lipid digestion under simulated gastrointestinal tract (gastric, small intestine phases). Thus, EGCG and quinoa proteins were more resistant to free radical oxidation and gastrointestinal digestion with the assistance of ultrasound. It provides a basis for better development of food and drug delivery systems by fully utilizing the antioxidant properties of plant polyphenols.
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Affiliation(s)
- Xian He
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China
| | - Wanshui Yang
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China
| | - Qihong Zhao
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China.
| | - Xinsheng Qin
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China.
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Charoensri K, Shin YJ, Park HJ. Innovative HDPE Composites Enriched with UV Stabilizer and Diatomaceous Earth/Zinc Oxide for Enhanced Seafood Packaging and Antimicrobial Properties. Polymers (Basel) 2023; 15:4577. [PMID: 38231978 PMCID: PMC10708040 DOI: 10.3390/polym15234577] [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: 11/16/2023] [Revised: 11/26/2023] [Accepted: 11/28/2023] [Indexed: 01/19/2024] Open
Abstract
The fisheries industry encounters distinct packaging challenges, including the need to protect perishable seafood from rapid spoilage caused by UV radiation while allowing for reuse. This study tackles these issues by introducing advanced high-density polyethylene (HDPE) composites enhanced with a UV stabilizer and inorganic fillers, such as diatomaceous earth/zinc oxide (DZ). Our investigation explores the transformative effects of weathering on these pioneering composites, evaluating shifts in mechanical, physical, thermal properties, and sub-zero temperature stability. Incorporating a UV stabilizer alongside DZ within the HDPE matrix significantly enhances mechanical performance and weathering resilience. These enhancements extend the longevity of seafood packaging while preserving product quality. Moreover, our findings reveal a substantial breakthrough in antimicrobial properties. The inclusion of DZ, with or without a UV stabilizer, results in an impressive up to 99% enhancement in antibacterial activity against both Gram-positive and Gram-negative bacteria. This discovery not only bolsters the protective attributes of HDPE packaging but also presents a compelling case for the development of active packaging materials derived from DE/ZnO composites. This study bridges the gap between packaging and seafood quality, introducing advanced polymeric packaging technology for seafood products. It highlights the mutually beneficial link between packaging improvements and ensuring seafood quality, meeting industry needs while promoting sustainability.
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Affiliation(s)
| | - Yang J. Shin
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea;
| | - Hyun J. Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea;
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7
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Al-Khayri JM, Asghar W, Khan S, Akhtar A, Ayub H, Khalid N, Alessa FM, Al-Mssallem MQ, Rezk AAS, Shehata WF. Therapeutic Potential of Marine Bioactive Peptides against Human Immunodeficiency Virus: Recent Evidence, Challenges, and Future Trends. Mar Drugs 2022; 20:md20080477. [PMID: 35892945 PMCID: PMC9394390 DOI: 10.3390/md20080477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/21/2022] [Accepted: 07/23/2022] [Indexed: 02/04/2023] Open
Abstract
Acquired immunodeficiency syndrome (AIDS) is a chronic and potentially fatal ailment caused by the human immunodeficiency virus (HIV) and remains a major health problem worldwide. In recent years, the research focus has shifted to a greater emphasis on complementing treatment regimens involving conventional antiretroviral (ARV) drug therapies with novel lead structures isolated from various marine organisms that have the potential to be utilized as therapeutics for the management of HIV-AIDS. The present review summarizes the recent developments regarding bioactive peptides sourced from various marine organisms. This includes a discussion encompassing the potential of these novel marine bioactive peptides with regard to antiretroviral activities against HIV, preparation, purification, and processing techniques, in addition to insight into the future trends with an emphasis on the potential of exploration and evaluation of novel peptides to be developed into effective antiretroviral drugs.
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Affiliation(s)
- Jameel Mohammed Al-Khayri
- Department of Plant Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (A.A.-S.R.); (W.F.S.)
- Correspondence: (J.M.A.-K.); (N.K.)
| | - Waqas Asghar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan; (W.A.); (S.K.); (A.A.); (H.A.)
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan; (W.A.); (S.K.); (A.A.); (H.A.)
| | - Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan; (W.A.); (S.K.); (A.A.); (H.A.)
| | - Haris Ayub
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan; (W.A.); (S.K.); (A.A.); (H.A.)
| | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan; (W.A.); (S.K.); (A.A.); (H.A.)
- Correspondence: (J.M.A.-K.); (N.K.)
| | - Fatima Mohammed Alessa
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (F.M.A.); (M.Q.A.-M.)
| | - Muneera Qassim Al-Mssallem
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (F.M.A.); (M.Q.A.-M.)
| | - Adel Abdel-Sabour Rezk
- Department of Plant Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (A.A.-S.R.); (W.F.S.)
| | - Wael Fathi Shehata
- Department of Plant Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (A.A.-S.R.); (W.F.S.)
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8
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Recent Progress in Antioxidant Active Substances from Marine Biota. Antioxidants (Basel) 2022; 11:antiox11030439. [PMID: 35326090 PMCID: PMC8944465 DOI: 10.3390/antiox11030439] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/21/2022] [Accepted: 02/21/2022] [Indexed: 02/01/2023] Open
Abstract
Background: The well-recognized but not fully explored antioxidant activity of marine-biota-derived, biologically active substances has led to interest in their study as substitutes of antibiotics, antiaging agents, anticancer and antiviral drugs, and others. The aim of this review is to present the current state of the art of marine-biota-derived antioxidants to give some ideas for potential industrial applications. Methods: This review is an update for the last 5 years on the marine sources of natural antioxidants, different classes antioxidant compounds, and current derivation biotechnologies. Results: New marine sources of antioxidants, including byproducts and wastes, are presented, along with new antioxidant substances and derivation approaches. Conclusions: The interest in high-value antioxidants from marine biota continues. Natural substances combining antioxidant and antimicrobial action are of particular interest because of the increasing microbial resistance to antibiotic treatments. New antioxidant substances are discovered, along with those extracted from marine biota collected in other locations. Byproducts and wastes provide a valuable source of antioxidant substances. The application of optimized non-conventional derivation approaches is expected to allow the intensification of the production and improvement in the quality of the derived substances. The ability to obtain safe, high-value products is of key importance for potential industrialization.
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9
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Lai WF. Design of Polymeric Films for Antioxidant Active Food Packaging. Int J Mol Sci 2021; 23:12. [PMID: 35008439 PMCID: PMC8744826 DOI: 10.3390/ijms23010012] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/13/2022] Open
Abstract
Antioxidant active food packaging can extend the shelf life of foods by retarding the rate of oxidation reactions of food components. Although significant advances in the design and development of polymeric packaging films loaded with antioxidants have been achieved over the last several decades, few of these films have successfully been translated from the laboratory to commercial applications. This article presents a snapshot of the latest advances in the design and applications of polymeric films for antioxidant active food packaging. It is hoped that this article will offer insights into the optimisation of the performance of polymeric films for food packaging purposes and will facilitate the translation of those polymeric films from the laboratory to commercial applications in the food industry.
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Affiliation(s)
- Wing-Fu Lai
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong, China;
- Ciechanover Institute of Precision and Regenerative Medicine, The Chinese University of Hong Kong (Shenzhen), Shenzhen 518172, China
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10
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Camargo TR, Mantoan P, Ramos P, Monserrat JM, Prentice C, Fernandes CC, Zambuzzi WF, Valenti WC. Bioactivity of the Protein Hydrolysates Obtained from the Most Abundant Crustacean Bycatch. MARINE BIOTECHNOLOGY (NEW YORK, N.Y.) 2021; 23:881-891. [PMID: 34714442 DOI: 10.1007/s10126-021-10072-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 09/01/2021] [Indexed: 06/13/2023]
Abstract
The animals from bycatch of the shrimp fisheries can be a source of natural products and bioactive compounds. Thus, the present study aimed to evaluate the bioactivity of protein hydrolysates prepared from the two most abundant crabs from the bycatch of shrimp fisheries in Brazil (Callinectes ornatus and Hepatus pudibundus). Samples of C. ornatus and H. pudibundus were collected in the region of Ubatuba, State of São Paulo, Brazil. Muscles with small pieces of exoskeleton of both species were hydrolyzed using two enzymes, Alcalase 2.4 L® or Protamex®. The in vitro antioxidant capacity was analyzed used three methods: DPPH, sulfhydryl groups, and peroxyl radicals. Additionally, the cytotoxicity of the hydrolysates was investigated using pre-osteoblasts cells. The results showed that the degree of hydrolysis (DH) of H. pudibundus was superior to DH of C. ornatus using both enzymes and was higher when using the enzyme Alcalase 2.4 L® (32.0% ± 1.9). The analysis suggested that the hydrolysates have antioxidant activity. Besides that, no cytotoxic effect was observed on cell viability. Thus, protein hydrolysates of C. ornatus and H. pudibundus have bioactivity, which add value to these bycatch species and suggests their potential use as nutraceutical ingredient in the food industry.
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Affiliation(s)
- Tavani R Camargo
- Aquaculture Center, São Paulo State University (UNESP), Campus Jaboticabal, Via de Acesso Prof. Paulo Donato Castellane, s/n 14884-900, Jaboticabal, SP, Brazil.
| | - Paulo Mantoan
- Aquaculture Center, São Paulo State University (UNESP), Campus Jaboticabal, Via de Acesso Prof. Paulo Donato Castellane, s/n 14884-900, Jaboticabal, SP, Brazil
| | - Patrícia Ramos
- Marine Station of Aquaculture, Oceanography Institute, Federal University of Rio Grande (FURG) Rio Grande, Aquaculture postgraduate, Rio Grande, RS, Brazil
| | - José M Monserrat
- Marine Station of Aquaculture, Oceanography Institute, Federal University of Rio Grande (FURG) Rio Grande, Aquaculture postgraduate, Rio Grande, RS, Brazil
- Institute of Biological Sciences (ICB), Federal University of Rio Grande (FURG), Rio Grande, RS, Brazil
| | - Carlos Prentice
- Marine Station of Aquaculture, Oceanography Institute, Federal University of Rio Grande (FURG) Rio Grande, Aquaculture postgraduate, Rio Grande, RS, Brazil
| | - Célio C Fernandes
- Department of Chemical and Biological Sciences, Bioscience Institute, São Paulo State University (UNESP), Campus Botucatu, Botucatu, SP, Brazil
| | - Willian F Zambuzzi
- Department of Chemical and Biological Sciences, Bioscience Institute, São Paulo State University (UNESP), Campus Botucatu, Botucatu, SP, Brazil
| | - Wagner C Valenti
- Aquaculture Center, São Paulo State University (UNESP), Campus Jaboticabal, Via de Acesso Prof. Paulo Donato Castellane, s/n 14884-900, Jaboticabal, SP, Brazil
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Olatunde OO, Chantakun K, Benjakul S. Microbial, chemical qualities and shelf-life of blue swimming crab (Portunus armatus) lump meat as influenced by in-package high voltage cold plasma treatment. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101274] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Olatunde OO, Shiekh KA, Ma L, Ying X, Zhang B, Benjakul S. Effect of the extract from custard apple (
Annona squamosa
) leaves prepared with pulsed electric field‐assisted process on the diversity of microorganisms and shelf‐life of refrigerated squid rings. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15355] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Oladipupo Odunayo Olatunde
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Khursheed Ahmad Shiekh
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
- Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan 316022 China
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang 316022 China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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Aldairi AF, Alyamani RA, Al-Hazmi A, Halawani IF, Alsubaihi AA, Idris S, Fallatah NA, Gassas A, Almalki AA, Qasem A, Ghaith MM, Almasmoum H, Alghamdi AA, Allahyani M, Almaimani RA, Banni H, Alkhanabashi M. Antioxidant and antithrombotic effects of green mussels (Perna canaliculus) in rats. J Food Biochem 2021; 45:e13865. [PMID: 34263474 DOI: 10.1111/jfbc.13865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 06/09/2021] [Accepted: 06/23/2021] [Indexed: 12/13/2022]
Abstract
In the past decade, the use of marine mussels as seafood is being more popular. They considered being a rich source of various nutritional bioactive compounds that aroused the scientific community's interest. This study investigated the antioxidant and the antithrombotic consequences on Sprague-Dawley male rats after adding dried New Zealand mussel Perna canaliculus in their diet. The biochemical, hematological and histopathological changes were also observed. Forty rats were divided into four groups according to the amount of dried mussels in their diet, in addition to a control group that consumed a basal diet only. Group 1 consumed 25% dried mussels in its basal diet; Group 2 consumed 35% dried mussels in its basal diet, and Group 3 was consumed 45% dried mussels in its basal diet. The biochemical parameters showed improvements in liver function. Interestingly, the lipid profile decreased, especially the low-density lipoprotein cholesterol (LDL-C) levels which were reduced significantly in Group 3 (p < .01). These observations were accompanied by a decrease in iron levels significantly as the amount of dried mussels increased (p < .01). Furthermore, the noticed changes in the hematological profile prove that there is an increase in antithrombotic activity. Dried mussels had potent antioxidant effects in the liver as shown by increased lipid peroxide (p < .05), reduced glutathione (p < .05), and glutathione peroxidase (GSH-Px; p < .05). Additionally, antioxidant activity in the kidney was shown to increase through GSH-Px activity (p < .01). In conclusion, these results indicate that consuming dried mussels resulted in improved biochemical and antioxidants activities and could be used as an antithrombotic agent.
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Affiliation(s)
- Abdullah F Aldairi
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Reema A Alyamani
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Ayman Al-Hazmi
- Department of Clinical Laboratories Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
| | - Ibrahim F Halawani
- Department of Clinical Laboratories Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
| | - Asma A Alsubaihi
- Faculty of Medicine, Biochemistry Department, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Shaker Idris
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Nada A Fallatah
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Abdulaziz Gassas
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Abdulraheem A Almalki
- Department of Clinical Laboratories Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
| | - Ahmed Qasem
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Mazen M Ghaith
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Hussain Almasmoum
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Ahmad A Alghamdi
- Department of Clinical Laboratories Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
| | - Mamdouh Allahyani
- Department of Clinical Laboratories Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
| | - Riyad A Almaimani
- Faculty of Medicine, Biochemistry Department, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Hussain Banni
- Department of Medical Genetics, Faculty of Medicine, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Mashael Alkhanabashi
- Serafi Chair of Coronary Heart Disease, Umm Al-Qura University, Makkah, Saudi Arabia
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14
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Olatunde OO, Shiekh KA, Benjakul S. Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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15
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Šimat V, Čagalj M, Skroza D, Gardini F, Tabanelli G, Montanari C, Hassoun A, Ozogul F. Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:55-118. [PMID: 34311904 DOI: 10.1016/bs.afnr.2021.03.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The contribution of food in promotion of health has become of most importance. The challenges that lie before the global food supply chain, such as climate changes, food contamination, and antimicrobial resistance may compromise food safety at international scale. Compounds with strong antimicrobial and antioxidant activity can be extracted from different natural and sustainable sources and may contribute to extend the shelf life of meat and seafood products, enhance food safety and enrich foods with additional biologically active and functional ingredients. This chapter describes the use of bioprotective cultures, essential oils, plant extracts, seaweed extracts and grape pomace compounds in production of value-added meat and seafood products with improved shelf life and safety, following the requests from the market and consumers.
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Affiliation(s)
- Vida Šimat
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Split, Croatia
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Tromsø, Norway
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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16
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Cardoso-Ugarte GA, Sosa-Morales ME. Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1872084] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
| | - María Elena Sosa-Morales
- Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, GTO, Mexico
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17
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Olatunde OO, Benjakul S, Huda N, Zhang B, Deng S. Ethanolic Noni (
Morinda citrifolia
L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf‐life of striped catfish slices. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14917] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Oladipupo Odunayo Olatunde
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai, Songkhla90110Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai, Songkhla90110Thailand
| | - Nurul Huda
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Sabah Kota Kinabalu88400Malaysia
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China
| | - Shanggui Deng
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China
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18
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Olatunde OO, Tan SLD, Benjakul S. Ethanolic guava leaf extract with different chlorophyll removal processes: Antioxidant properties and its preventive effect on lipid oxidation in Pacific white shrimp. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14788] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Oladipupo Odunayo Olatunde
- International Center of Excellence in Seafood Science and innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
| | - Steffi Louisa Della Tan
- International Center of Excellence in Seafood Science and innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
- Department of Food and Agricultural Product Technology Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta55281Indonesia
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
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