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Zhou Y, Yu Y, Gong X, Tan Z, Guo M, Geng Q, Li F. Effects of perfluorooctanoic acid on the nutritional quality of Mytilus edulis. MARINE POLLUTION BULLETIN 2024; 203:116427. [PMID: 38735169 DOI: 10.1016/j.marpolbul.2024.116427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 05/14/2024]
Abstract
Perfluorooctanoic acid (PFOA), which widely presents in marine environment, may produce some adverse effects to aquatic organism. Mytilus edulis are popular due to their high protein and low fat content in China. However, few studies have investigated the effects of PFOA on the quality of aquatic products. Here, PFOA effects on basic nutritional indices in M. edulis were measured, and possible mechanisms were explored. PFOA caused clear variation in physiological and biochemical indices of M. edulis. The contents of some important proteins, nutrients, and amino acids etc. dropped. Integrating metabolomics data, we speculate PFOA exposure triggered inflammation and oxidative stress in mussels, interfered with the metabolic pathways related to the quality and the transport and absorption pathways of metal ions, and affected the levels of some important elements and metabolites, thus decreasing the nutritional quality of M. edulis. The study provides new insights into PFOA adverse effects to marine organism, and may offer some references for some researchers to assess food quality and ecological risk to pollutants.
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Affiliation(s)
- Yang Zhou
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China; College of Fisheries and life Science, Shanghai Ocean University, Shanghai, People's Republic of China
| | - Yongxing Yu
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China
| | - Xiuqiong Gong
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China; College of Fisheries and life Science, Shanghai Ocean University, Shanghai, People's Republic of China
| | - Zhijun Tan
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China
| | - Mengmeng Guo
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China
| | - Qianqian Geng
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China
| | - Fengling Li
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China.
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Bhat ZF, Bhat HF, Manzoor M, Abdi G, Aadil RM, Hassoun A, Aït-Kaddour A. Enhancing the lipid stability of foods of animal origin using edible packaging systems. Food Chem X 2024; 21:101185. [PMID: 38384687 PMCID: PMC10879673 DOI: 10.1016/j.fochx.2024.101185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/28/2023] [Accepted: 02/02/2024] [Indexed: 02/23/2024] Open
Abstract
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.
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Affiliation(s)
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-IIIM, India
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Iran
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
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Basak P, Ali MS, Isra L, Rahman MH, Haq M. Effects of thermal and salt water soaking pre-treatment on the physicochemical and nutritional properties of sundried tilapia fish ( Oreocromis niloticus) products. Heliyon 2023; 9:e21749. [PMID: 37954258 PMCID: PMC10638023 DOI: 10.1016/j.heliyon.2023.e21749] [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: 04/06/2023] [Revised: 10/19/2023] [Accepted: 10/26/2023] [Indexed: 11/14/2023] Open
Abstract
The effects of saltwater soaking (10-30 %, w/v) and thermal (60°C-90 °C) pre-treatment on the physicochemical and nutritional quality of sundried tilapia fish (Oreocromis niloticus) products were assessed. The wet reduction was 14.47 % in the sample treated with a 30 % salt solution at 90 °C, whereas the wet reduction of 21.23 % was observed in the sample without treatment (control). Protein, lipid, and ash content were increased significantly (P < 0.05) with higher pre-treatment salt concentration and temperature, while the moisture content showed the opposite trend. The content of essential and non-essential amino acids in the treated samples ranged from 7149.97 mg/100 g to 8063.42 mg/100 g and 10530.66 mg/100 g to 11365.59 mg/100 g, respectively, whereas the values were 7018.55 mg/100 g and 10400.84 mg/100 g, respectively in the control. The fatty acids composition, particularly ω-3 polyunsaturated fatty acids, was higher in pretreated samples (6.14-7.08 %) compared to the control. Mineral content was found to improve with saltwater and thermal pre-treatment, and the levels of heavy metals, including Ni and Cu, were significantly lower in the sundried tilapia fish. The sample pretreated with 10 % salt solution and 75 °C showed the highest rehydration capacity of 66.63 %. These findings suggest that saltwater and thermal pre-treatment can effectively enhance the physicochemical and nutritional properties of sundried tilapia fish products.
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Affiliation(s)
- Puja Basak
- Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Md. Sadek Ali
- Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Lilatul Isra
- Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Md. Habibur Rahman
- Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Monjurul Haq
- Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
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Ekanayake S, Egodawatta C, Attanayake RN, Perera D. From salt pan to saucepan:
Salicornia
, a halophytic vegetable with an array of potential health benefits. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Affiliation(s)
- Sadini Ekanayake
- Department of Bioprocess Technology, Faculty of Technology Rajarata University of Sri Lanka Mihinthale Sri Lanka
| | - Chaminda Egodawatta
- Department of Plant Sciences, Faculty of Agriculture Rajarata University of Sri Lanka Anuradhapura Sri Lanka
| | - Renuka N. Attanayake
- Department of Plant and Molecular Biology, Faculty of Science University of Kelaniya Kelaniya Sri Lanka
| | - Dinum Perera
- Department of Bioprocess Technology, Faculty of Technology Rajarata University of Sri Lanka Mihinthale Sri Lanka
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Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder ( Salicornia herbacea) as a Partial NaCl Replacer. Foods 2022; 11:foods11233816. [PMID: 36496624 PMCID: PMC9741319 DOI: 10.3390/foods11233816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel. The use of halophytic plants such as glasswort (Salicornia herbacea) in food matrices has been suggested as a novel strategy to reduce sodium content, due its salty flavor. The main aim of the present study is to produce traditional dry-cured pork bellies from the Bísaro breed using glasswort as a NaCl partial replacer, and compare it with dry-cured bellies salted either with NaCl or a mix of NaCl + KCl. Control bellies (BC) were salted with 100% of NaCl, the second formulation (BK) had 50% of NaCl and 50% of KCl, and the third formulation (BG) had 90% of NaCl and 10% of glasswort powder (GP). After production, the bellies were evaluated for aw, pH, CIELab coordinates, weight loss, proximal composition, TBARS, collagen and chloride contents, fatty acid profile and sensory attributes. The use of BG in dry-cured pork bellies did not affect processing indicators such as weight loss, aw and pH. Concerning CIELab, only the coordinates L* and hue angle from the external surface color of BG were statistically different from BC and BK. As expected, ash and NaCl contents differed from BG to the other two formulations. SFA and indexes AI and TI were lower, whereas the MUFA and h/H ratio were higher in BG than other treatments, leading to a product with a healthier lipid profile. The sensory evaluation revealed differences in appearance, taste and flavor among treatments, but did not indicate any negative effects of BG in the product attributes. This study reinforces the potential of BG as a natural sodium reducer for the production of traditional dry-cured pork bellies.
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Alfheeaid HA, Raheem D, Ahmed F, Alhodieb FS, Alsharari ZD, Alhaji JH, BinMowyna MN, Saraiva A, Raposo A. Salicornia bigelovii, S. brachiata and S. herbacea: Their Nutritional Characteristics and an Evaluation of Their Potential as Salt Substitutes. Foods 2022; 11:foods11213402. [PMID: 36360016 PMCID: PMC9655280 DOI: 10.3390/foods11213402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 11/23/2022] Open
Abstract
Excessive sodium (salt) intake in our diet is a main contributor to hypertension and a major risk factor for cardiovascular illnesses. As a result, research has made great efforts to develop salt alternatives, and Salicornia spp. offers a very high potential in the food industry for its promising functional characteristics. This review focuses on the nutritional profile, health effects and commercial potential of three specific species of the Salicornia genus: S. bigelovii, S. brachiata and S. herbacea. It also addresses the methods that are used to produce them as salt substitutes. Owing to the antinutritional and anti-inflammatory effects of its bioactive compounds, Salicornia spp. can serve as an organic biological preservative in foods with better consumer appeal when compared with chemical preservatives that are common in the food industry. Overall, the commercial use of these underutilized species will help to improve food security.
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Affiliation(s)
- Hani A. Alfheeaid
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
- Correspondence:
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland
| | - Faiyaz Ahmed
- Department of Clinical Nutrition, College of Applied Health Sciences in Ar Rass, Qassim University, Ar Rass 51921, Saudi Arabia
| | - Fahad S. Alhodieb
- Department of Clinical Nutrition, College of Applied Health Sciences in Ar Rass, Qassim University, Ar Rass 51921, Saudi Arabia
| | - Zayed D. Alsharari
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, University of Tabuk, Tabuk 71491, Saudi Arabia
| | - Jwaher Haji Alhaji
- Department of Health Sciences, College of Applied Studies and Community Service, King Saud University, Riyadh 4545, Saudi Arabia
| | - Mona N. BinMowyna
- College of Applied Medical Sciences, Shaqra University, Shaqra 11961, Saudi Arabia
| | - Ariana Saraiva
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
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