The Effects of Storage on Quality and Nutritional Values of Ehrenberg's Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins

Research progress on quality deterioration mechanism and control technology of frozen muscle foods

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.

Green Synthesis, Characterization, Antimicrobial, Anti-Cancer, and Optimization of Colorimetric Sensing of Hydrogen Peroxide of Algae Extract Capped Silver Nanoparticles

A green and cost-effective technique for the preparation of silver nanoparticles (Algae-AgNPs) as a colorimetric sensor for hydrogen peroxide (H2O2) is described. Silver nanoparticles were capped using the green algae (Noctiluca scintillans) extract at an optimum time of 3 h at 80 °C. The pH of the plant extract (pH = 7.0) yields nanoparticles with a mean size of 4.13 nm and a zeta potential of 0.200 ± 0.02 mV and negative polarity, using dynamic light scattering (DLS). High-resolution transmission electron microscopy (HRTEM) analysis showed regular spherical particles with the average size of 4.5 nm. Selected area electron diffraction (SAED) results revealed the polycrystalline nature of the silver nanoparticles. The obtained patterns were indexed as (111), (200), (220), and (311) reflections of the fcc (face centered cubic) silver crystal based on their d-spacing of 2.47, 2.13, 1.49, and 1.27 Å, respectively. The apparent color change from brown to colorless was observed when nanoparticles reacted with H2O2. Linear responses were obtained in three different ranges (nM, µM, and mM). Limits of detection (LOD) of 1.33 ± 0.02 and 1.77 ± 0.02 nM and quantitation limits (LOQ) of 7.31 ± 0.03 and 9.67 ± 0.03 nM were obtained for Abs and ΔAbs calibration curves, respectively. 10% v/v Algae-AgNPs solution inhibited Staphylococcus aureus over Escherichia coli, while a 50% reduction of tumor cell growth of MDA-MB-231 human breast adenocarcinoma was obtained.

Dataset in the characterization of black spot Ehrenberg snapper and its proteins' denaturation inhibition by natural antioxidants

The data represented in this paper describe techniques, methodologies and data obtained during the biochemical composition characterization of Blackspot Snapper (Ehrenberg's Snapper). Data analysis of protein, lipids, moisture, ash contents of Ehrenberg's snapper, total polyphenols, total flavonoids contents and the DPPH scavenging activities of Cinnamon (Cinnamomum verum J. Presl) bark (50 mg/50 g), cumin (Cuminum cyminum L.) (50 mg/50 g), turmeric (Turmerica longa L.) (50 mg/50 g), garlic (Allium sativum L.) (50 mg/50 g), ginger (Zingiber officinale Roscoe) (50 mg/50 g) and Vitamin C (25 mg/50 g) are represented. Data obtained from the Infrared spectroscopy (FTIR) analysis of the six spices and vitamin C treated and stored fillets at −25 °C, namely three vibrations, Amide A, NH stretching at 3300 cm⁻¹; Amide I, C=O stretching 1600−1690 cm⁻¹ and Amide II, CN stretching and NH bending at 1480−1575 cm⁻¹. Differential scanning calorimetry (DSC) analysis data of three main denaturations; myosin, actin and sarcoplasmic proteins are presented.