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TAN M, WANG B, LIU W, ZENG X, ZHANG Y, YU L. Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.97122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Minhua TAN
- Zhongkai University of Agriculture and Engineering,, China
| | | | - Wei LIU
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Xiaofang ZENG
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Yuanhong ZHANG
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Limei YU
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
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Sun Y, Lan W, Liu S, Guan Y, Zhu S, Xie J. Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2835-2845. [PMID: 34741318 DOI: 10.1002/jsfa.11624] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 10/11/2021] [Accepted: 11/05/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The present study aimed to investigate the preservative effect of chitosan-caffeic acid grafts coating (CS-g-CA) on the quality and microbial characteristics of pompano (Trachinotus ovatus) during iced storage. CS-g-CA was prepared by a 1-(3-dimethylaminopropyl)-3-ethylcarbodiimidehydro/N-hydroxysuccinimide coupling reaction. The grafting of CS-g-CA was confirmed by UV-visible and Fourier-transform infrared spectra. Samples were treated with distilled water (control), chitosan (CS), caffeic acid (CA) and CS-g-CA for 10 min, respectively. Microbiological [total viable count (TVC), H2 S-producing bacteria count, Pseudomonas bacteria count], physicochemical indicators [water holding capacity (WHC), cooking loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis, free amino acids] and sensory evaluation were investigated during ice storage at 4 °C for up to 27 days. RESULTS The results showed that the antioxidant and antibacterial activities of CS could be improved by grafting CA onto CS. CS-g-CA coating could greatly slow down the speed of water loss and maintain WHC. Furthermore, CS-g-CA coating showed superior antibacterial activities by inhibiting the growth of TVC, delayed the decline of flavor amino acids and reduced sensory change. In addition, CS-g-CA coating reduced lipid oxidation and protein degradation as indicated by the decrease in TBA and TVB-N, possibly as a result of the addition of CA into CS membrane significantly improving the antioxidant activity of CS. CONCLUSION Compared with the control group, CS-g-CA coating had the optimal effect and could enhance the shelf-life of Trachinotus ovatus for at least another 9 days. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yuqing Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- College of Food Science & Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
| | - Shucheng Liu
- College of Food Science & Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang, China
| | - Yuan Guan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Shengyun Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
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Johny LC, Kudre TG, Suresh PV. Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1769-1780. [PMID: 34219806 PMCID: PMC8236224 DOI: 10.1007/s13197-021-05188-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/19/2021] [Accepted: 06/22/2021] [Indexed: 01/04/2023]
Abstract
Chicken egg white is known to be an excellent source of good quality proteins to make hydrolysate with potential bioactive properties. Enzymatic digestion is a well-known method to produce protein hydrolysates; however, the type of enzyme determines the bioactive potential of the protein hydrolysates due to difference in their catalytic specificity. In this study, process optimization, production and evaluation of whole egg white protein hydrolysate (WEWPH) using pineapple bromelain through the Box-Behnken design were carried out. The design experiment (r 2 = 0.9557) displayed a significant (p < 0.01) effect of pH of egg white (9.0), hydrolysis time (24 h), and enzyme/substrate ratio (3.2 unit/g substrate) on hydrolysis and to form bioactive WEWPH. Antioxidant activity of the WEWPH was confirmed by DPPH radical scavenging assay. Gel filtration chromatography, SDS-PAGE and FTIR spectroscopy analysis of WEWPH revealed the digestion of egg white and the integrity of WEWPH in terms of secondary structure. The WEWPH exhibited strong scavenging activities of DPPH (EC50 = 238.3 µg/ml), ABTS ABTS (EC50 = 54.9 µg/ml), peroxyl (EC50 = 391.6 µg/ml) and superoxide radicals. The WEWPH also displayed reducing power and singlet oxygen quenching activity. These results reveal that the bioactive WEWPH could be a promising ingredient in health food and nutraceuticals. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05188-0.
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Affiliation(s)
- Lidiya C. Johny
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570 020 India
- Academy of Scientific and Innovative Research, Gazhiabad, India
| | - Tanaji G. Kudre
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570 020 India
| | - P. V. Suresh
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570 020 India
- Academy of Scientific and Innovative Research, Gazhiabad, India
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The Role of Thyme (Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1527289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Nowadays, essential oils are considered substitutes for synthetic additives in food products. Since lipid oxidation is the main chemical process affecting mayonnaise deterioration, in this research, the antioxidant activity of essential oil of thyme (Zataria multiflora Boiss) was determined for oxidative stability of treated mayonnaise (homogenized) during 6 months of storage. The antioxidant activities of the essential oil of thyme (0–150 μg/g) were investigated by the DPPH method. Then, the efficiency of this essential oil (144.4 μg/g) as a natural antioxidant in mayonnaise was studied by following analysis: peroxide, anisidine, Totox, and thiobarbituric acid. GC analysis of the essential oil resulted in the identification of forty compounds. The essential oil is characterized by a high number of monoterpenes such as thymol and carvacrol. Regarding antioxidation, the investigated essential oil strongly reduced the DPPH radical (IC50 = 144.4 μg/ml). This study confirms that the essential oil of thyme possessed antioxidant properties in vitro. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (
), while the control sample was oxidized faster. The essential oil had a significant effect on taste, odor, and overall acceptance, but no significant difference was observed in color and texture. The results of the present experiments suggest that essential oil of thyme (Z. multiflora) can be used as a source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise. Therefore, it can used as a natural antioxidant and flavoring compound in foods such as mayonnaise.
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Jouki M, Khazaei N. Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1104-1113. [PMID: 35185211 PMCID: PMC8814257 DOI: 10.1007/s13197-021-05114-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/15/2021] [Accepted: 04/19/2021] [Indexed: 01/19/2023]
Abstract
ABSTRACT The effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and organoleptic properties of chicken nuggets during the frying process were investigated. Active coatings on the surface of nuggets reduced oil uptake and moisture loss of fried samples decreased by 33.21% and 29.64%, respectively. Antioxidant activity tests showed that oxygen radical absorbance capacity (ORAC) and DPPH radicals scavenging activity of carvacrol microcapsules were 152.23 ± 4.11 μmol TE/g, and 51.09 ± 3.32%, respectively. Investigation of primary and secondary oxidation products in the fried nugget samples showed that the peroxide value and thiobarbituric acid levels in control samples were 7.43 meq peroxide/kg and 1.35 mg MDA/kg, respectively. The results of this study showed that the highest reduction in PV and TBA were 41.85 and 37.04% for the QSG-coated samples containing 1% carvacrol microcapsules. The color of QSG-coated samples did not change significantly compared to control samples, although their hardness was reduced compared to the control samples (p < 0.05). The results showed that the use of active edible coatings made from quince seed gum and containing carvacrol microcapsules did not show any negative effects on the sensory properties of nuggets. GRAPHIC ABSTRACT
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Affiliation(s)
- Mohammad Jouki
- grid.411463.50000 0001 0706 2472Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, P.O. Box 16511-53311, Tehran, Iran
| | - Naimeh Khazaei
- grid.411463.50000 0001 0706 2472Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, P.O. Box 16511-53311, Tehran, Iran
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Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9312179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
The objective of the current study was to develop innovative quinoa-coated chicken nuggets by using quinoa flour instead of wheat flour and evaluate the impact of this substitution on the shelf life of the product and its nutritional and sensorial stability. The evaluation of the product has been done through physiochemical and microbiological analysis every three days of the storage period compared with negative control (NC) and positive control (BHT) through 24 days of cold storage (4 ± 1°C). During storage, the quinoa flour-coated chicken nuggets showed the best ability for delay of lipid oxidation with a lowest TBARS value of 1.07 mg MDA/kg compared to negative control (NC) (2.39 mg MDA/kg) and positive control (BHT) (2.00 mg MDA/kg). The same trend was observed in protein oxidation, where the quinoa flour was able to retard the protein oxidation better than negative and positive control (BHT) where it showed a carbonyl content of 6.44, 5.39, and 4.20 nmol carbonyl content/mg protein, respectively. The quinoa-coated chicken nuggets showed the lowest microbial load (5.8 × 103 cfu/g) compared to negative and positive controls (1.8 × 105 and 3.8 × 104 cfu/g) at 24 days of cold storage. These findings could be emphasized such that the utilization of quinoa flour in the coating of chicken nuggets is more effective in retarding lipid and protein oxidation, furthermore preventing microbial contamination during cold storage. All these findings might be playing a crucial role in the extending of the shelf life of the product in addition to giving the product a pleasant taste and flavor to consumers.
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LI J, JIA J, XIE B, PAN C, ZHANG C, LI L, WANG H, LI H, MA J. Long-term results of laparoscopic surgery and open surgery for colorectal cancer in Huaihe River Basin of China. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.54721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Jing LI
- Bengbu Medical College, China
| | | | - Bo XIE
- Bengbu Medical College, China
| | | | | | - Lei LI
- Bengbu Medical College, China
| | - Hu WANG
- Bengbu Medical College, China
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XU L, SONG Q, OUYANG Z, ZHENG M, ZHANG X, ZHANG C. Efficacy of silymarin in treatment of COPD via P47phox signaling pathway. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.52821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Lin XU
- Guizhou University, China; Guizhou Provincial People’s Hospital, China
| | - Qingying SONG
- Guizhou College of Traditional Chinese Medicine, China
| | | | | | - Xiangyan ZHANG
- Guizhou University, China; Guizhou Provincial People’s Hospital, China
| | - Cheng ZHANG
- Guizhou University, China; Guizhou Provincial People’s Hospital, China
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ZHANG K, ZHUO H, GUO J, LI D, DAI R. Paraoxonase 1 -L55M polymorphism and coronary heart disease risk in the Chinese population: evidence from a meta-analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.56721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Kelian ZHANG
- Fujian Medical University Affiliated First Quanzhou Hospital, China
| | - Huilin ZHUO
- Fujian Medical University Affiliated First Quanzhou Hospital, China
| | | | - Delong LI
- Fujian Medical University Affiliated First Quanzhou Hospital, China
| | - Ruozhu DAI
- Fujian Medical University Affiliated First Quanzhou Hospital, China
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KHALIL N, ALFARIS NA, ALTAMIMI JZ. Potential health effects of tomato (lycopersicon esculentum) juice and hypoglycemic amelioration in the atherogenic indices between diabetic animal models. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.88222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Jouki M, Khazaei N, Rashidi-Alavijeh S, Ahmadi S. Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106895] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Jouki M, Shakouri MJ, Khazaei N. Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01116-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01049-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00976-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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