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Zheng L, Zeng G, Li S, Li H, Wei X, Lei H. Discrimination rancidity degree of infant formula rice flour based on Headspace Solid-Phase Microextraction combined with Gas Chromatography-Mass Spectrometry as an alternative to sensory evaluation. Food Res Int 2023; 173:113347. [PMID: 37803695 DOI: 10.1016/j.foodres.2023.113347] [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: 04/29/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
To mitigating the serious threat of harmful volatile substances to the health of infants, an alternative method of odor evaluation were proposed based on Headspace solid-phase microextraction (HS-SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS) to discriminate the degree of rancidity of infant formula rice flour (IFRF). Inspectors can simply calculate the rancidity degree of infant formula rice flour according to the regression equation based on the concentration of rancidity markers. The results showed that the joint application of OPLS-DA, molecular sensory experiments, and unsaturated fatty acids (UFAs) degradation experiments could successfully recognize the rancidity markers without collinearity in multiple linear regression analysis. The rancidity markers curve fitting was helpful for the establishment of multivariate regression model of rancidity grading. The model had an accuracy of more than 92.90% by the verification of odor evaluation. The application of the model to investigate the market IFRF samples showed that about 3% of the samples collected in the experiment were unsuitable for infant feeding. Therefore, the established model was considered to be a robust and less workload method to replace the olfactory evaluation method for discriminating the rancidity degree of IFRF.
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Affiliation(s)
- Lingyan Zheng
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Guangfeng Zeng
- Guangzhou Customs Technology Center, Guangzhou 510623, China
| | - Siyao Li
- Sunny Fields Trading (Shenzhen) Limited, Shenzhen 518000, China
| | - Huiting Li
- Sunny Fields Trading (Shenzhen) Limited, Shenzhen 518000, China
| | - Xiaoqun Wei
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
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Azmi NAN, Elgharbawy AAM, Salleh HM, Moniruzzaman M. Preparation, Characterization and Biological Activities of an Oil-in-Water Nanoemulsion from Fish By-Products and Lemon Oil by Ultrasonication Method. Molecules 2022; 27:6725. [PMID: 36235261 PMCID: PMC9570546 DOI: 10.3390/molecules27196725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/05/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022] Open
Abstract
Fish by-product oil and lemon oil have potential applications as active ingredients in many industries, including cosmetics, pharmaceuticals and food. However, the physicochemical properties, especially the poor stability, compromised the usage. Generally, nanoemulsions were used as an approach to stabilize the oils. This study employed an ultrasonication method to form oil-in-water nanoemulsion of lemon and fish by-product oils (NE-FLO). The formulation is produced at a fixed amount of 2 wt% fish by-product oil, 8 wt% lemon oil, 10 wt% surfactant, 27.7 wt% co-surfactants and 42 min of ultrasonication time. The size, polydispersity index (PDI) and zeta potential obtained were 44.40 nm, 0.077, and -5.02 mV, respectively. The biological properties, including antioxidant, antibacterial, cell cytotoxicity, and anti-inflammatory, showed outstanding performance. The antioxidant activity is comparable without any significant difference with ascorbic acid as standard and is superior to pure lemon oil. NE-FLO successfully inhibits seven Gram-positive and seven Gram-negative bacterial strains. NE-FLO's anti-inflammatory activity is 99.72%, comparable to nordihydroguaiaretic acid (NDGA) as the standard. At a high concentration of 10,000 µg·mL-1, NE-FLO is non-toxic to normal skin cells. These findings demonstrate that the NE-FLO produced in this study has significant potential for usage in various industries.
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Affiliation(s)
- Nor Azrini Nadiha Azmi
- International Institute of Halal Research and Training (INHART), International Islamic University Malaysia, Gombak 53100, Malaysia
| | - Amal A. M. Elgharbawy
- International Institute of Halal Research and Training (INHART), International Islamic University Malaysia, Gombak 53100, Malaysia
- Bioenvironmental Engineering Research Centre (BERC), Department of Biotechnology Engineering, Faculty of Engineering, International Islamic University Malaysia (IIUM), Kuala Lumpur 53100, Malaysia
| | - Hamzah Mohd Salleh
- International Institute of Halal Research and Training (INHART), International Islamic University Malaysia, Gombak 53100, Malaysia
| | - Muhammad Moniruzzaman
- Chemical Engineering Department, Universiti Teknologi PETRONAS, Seri Iskandar 32610, Malaysia
- Center for Research in Ionic Liquids, Universiti Teknologi PETRONAS, Seri Iskandar 32610, Malaysia
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3
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Rodrigues DP, Calado R, Pinho M, Rosário Domingues M, Antonio Vázquez J, Ameixa OMCC. Bioconversion and performance of Black Soldier Fly (Hermetia illucens) in the recovery of nutrients from expired fish feeds. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 141:183-193. [PMID: 35134619 DOI: 10.1016/j.wasman.2022.01.035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 01/06/2022] [Accepted: 01/24/2022] [Indexed: 06/14/2023]
Abstract
In modern aquaculture systems, feed is the main source of the waste being produced, including expired aquafeeds. There is a link between the expiration date of aquafeeds enriched with fish oil for marine fish and the observation of several physical and microbiological changes. Among these, lipid oxidation is worth highlighting, as this process is responsible for the loss of palatability of aquafeeds, which can lead to feeding rejection by the species being farmed. In this study, we used an expired fish aquafeed, which otherwise would be discarded as waste, as a substrate to feed Black Soldier Fly (BSF) larvae. Different replacement levels of expired aquafeed were used which unravelled the amount of n-3 fatty acids added to larval tissues of BSF larvae after 2, 7, and 10 days of feeding. Our results also showed that shorter trials and higher diet replacement levels induced a deleterious effect on final larval weight. Furthermore, amino acid and fatty acid larval contents were shaped by the supplied diet, with results supporting the inclusion of BSF meal in aquafeeds, due to the levels of lysine (5.6-8.9%), methionine (1.9-3.2%), and omega-3 fatty acids (14.5%) recorded. These results demonstrate that the re-introduction of an expired resource aiming to diversify the source of aquafeeds raw materials can be safely achieved through BSF biotransformation. Overall, BSF larvae can successfully recover important nutrients for aquafeeds targeting marine species and foster the production of value-added insects under a circular bioeconomy framework.
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Affiliation(s)
- Daniela P Rodrigues
- ECOMARE, Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal.
| | - Ricardo Calado
- ECOMARE, Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Marisa Pinho
- ECOMARE, Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - M Rosário Domingues
- Centre for Environmental and Marine Studies (CESAM), Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal; Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - José Antonio Vázquez
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, España
| | - Olga M C C Ameixa
- ECOMARE, Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal.
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Vigor C, Balas L, Guy A, Bultel-Poncé V, Reversat G, Galano JM, Durand T, Oger C. Isoprostanoids, Isofuranoids and Isoketals ‐ From Synthesis to Lipidomics. European J Org Chem 2022. [DOI: 10.1002/ejoc.202101523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Claire Vigor
- Institut des Biomolecules Max Mousseron Bioactive Lipid Synthesis Pôle Chimie Balard Recherche1919 route de Mende 34293 Montpellier FRANCE
| | - Laurence Balas
- Institut des Biomolecules Max Mousseron Bioactive Lipids Synthesis Pôle Chimie Balard Recherche1919 route de Mende 34293 Montpellier FRANCE
| | - Alexandre Guy
- Institut des Biomolecules Max Mousseron Bioactive Lipids Synthesis Pôle Chimie Balard Recherche1919 route de Mende 34293 Montpellier FRANCE
| | - Valérie Bultel-Poncé
- Institut des Biomolecules Max Mousseron Bioactive Lipids Synthesis Pôle Chimie Balard1919 route de Mende 34293 Montpellier FRENCH POLYNESIA
| | - Guillaume Reversat
- Institut des Biomolecules Max Mousseron Bioactive Lipids Synthesis Pôle Chimie Balard Recherche1919 route de Mende 34293 Montpellier FRANCE
| | - Jean-Marie Galano
- Institut des Biomolecules Max Mousseron Bioactive Lipids Synthesis Pôle Chimie Balard Recherche1919 route de Mende 34293 Montpellier FRANCE
| | - Thierry Durand
- Institut des Biomolecules Max Mousseron Bioactive Lipids Synthesis Pôle Chimie Balard Recherche1919 route de Mende 34293 Montpellier FRANCE
| | - Camille Oger
- Institut des Biomolecules Max Mousseron Bioactive Lipids Synthesis Pôle Chimie Balard Recherche1919 route de Mende 34293 Montpellier FRANCE
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Zhao T, Benjakul S, Sanmartin C, Ying X, Ma L, Xiao G, Yu J, Liu G, Deng S. Changes of Volatile Flavor Compounds in Large Yellow Croaker ( Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography-Ion Mobility Spectrometry and Principal Component Analysis. Foods 2021; 10:2917. [PMID: 34945468 PMCID: PMC8701021 DOI: 10.3390/foods10122917] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/18/2021] [Accepted: 11/22/2021] [Indexed: 12/29/2022] Open
Abstract
The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value, p-anisidine value, conjugated diene value, and identities of the various flavor substances, were investigated and analyzed by multivariable methods, including headspace gas chromatography-ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). It was found that after 60 d storage, the types and contents of the aldehyde and ketone aroma components increased significantly, while after 120 d, the contents of ketones (2-butanone), alcohols (1-propanethiol), and aldehydes (n-nonanal) decreased significantly. More specifically, aldehyde components dominated over ketones and lipids, while the n-nonanal content showed a downward trend during storage, and the 3-methylbutanol (trimer), 3-methylbutanol (dimer, D), 3-pentanone (D), and 3-pentanone (monomer) contents increased, whereas these compounds were identified as the key components affecting the fish meat flavor. Furthermore, after 120 d storage, the number of different flavor components reached its highest value, thereby confirming that the storage time influences the flavor of large yellow croaker fish. In this context, it should be noted that many of these compounds form through the Maillard reaction to accelerate the deterioration of fish meat. It was also found that after storage for 120 d, the physical indices of large yellow croaker meat showed significant changes, and its physicochemical properties varied. These results therefore demonstrate that a combination of GC-IMS and PCA can be used to identify the differences in flavor components present in fish meat during storage. Our study provides useful knowledge for understanding the different flavors associated with fish meat products during and following storage.
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Affiliation(s)
- Tengfei Zhao
- 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; (T.Z.); (S.D.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand;
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Via del Borghetto, 80, 56124 Pisa, Italy;
| | - 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; (T.Z.); (S.D.)
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - 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
| | - Gengsheng Xiao
- 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;
| | - Jin Yu
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou 324000, China;
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Shanggui Deng
- 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; (T.Z.); (S.D.)
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Aitta E, Marsol-Vall A, Damerau A, Yang B. Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring ( Clupea harengus membras). Foods 2021; 10:foods10081811. [PMID: 34441588 PMCID: PMC8392381 DOI: 10.3390/foods10081811] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/28/2021] [Accepted: 07/29/2021] [Indexed: 12/17/2022] Open
Abstract
Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.
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Rice HB, Bannenberg G. Letter to the editor regarding "Omega-3 fats in pregnancy: could a targeted approach lead to better metabolic health for children?". Nutr Rev 2021; 80:136-137. [PMID: 34263316 DOI: 10.1093/nutrit/nuab026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The purpose of our letter to the editor is to offer additional perspective regarding 4 statements that do not fully represent the totality of the available scientific evidence. The 4 statements are as follows: (1) "Multiple studies have shown that n-3 PUFA products frequently have less n-3 PUFA content than labelled"; (2) "Recently, krill oil supplementation was shown to induce insulin resistance, indicating that it is potentially harmful"; (3) "… fish oil products are frequently oxidized at the time of purchase"; and (4) "In rats, supplementation with oxidized fish oil during pregnancy induced persistent maternal insulin resistance and increased neonatal mortality rate." We respectfully request the authors' future publications consider the totality of the available scientific evidence.
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Affiliation(s)
- Harry B Rice
- H.B. Rice and G. Bannenberg are with the Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, Utah, United States
| | - Gerard Bannenberg
- H.B. Rice and G. Bannenberg are with the Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, Utah, United States
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Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil. Antioxidants (Basel) 2021; 10:antiox10060982. [PMID: 34205438 PMCID: PMC8235633 DOI: 10.3390/antiox10060982] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 06/14/2021] [Accepted: 06/15/2021] [Indexed: 01/06/2023] Open
Abstract
Docosahexaenoic acid (DHA) is one of the most important omega-3 polyunsaturated fatty acids, with proven health-promoting properties. However, oils with a very high content in DHA (DHAO) are extremely susceptible to oxidation, which affects shelf stability and limits incorporation in food products. Green tea extracts (GTE) are potential candidates for the protection of these oils, but their use in such oils has not been previously reported. This study investigated the effect of GTE (160 ppm, 400 ppm, 1000 ppm) and α-tocopherol (80 ppm, 200 ppm, 500 ppm) on the oxidative stability of a DHAO over a 9-week storage at 30 °C. The oxidative status was monitored during storage by the measurement of peroxide value (PV) and p-anisidine value (p-AV). Changes in eicosapentaenoic acid (EPA) and DHA content, as well as in catechins and tocopherol contents, were also evaluated. The addition of GTE enhanced the oxidative stability of DHAO by reducing the formation of peroxides and secondary oxidation products, whereas α-tocopherol had no significant effect on the PV of oil during storage but led to a significantly higher p-AV. The EPA and DHA content of DHAO was stable in GTE-supplemented samples whereas a decrease was observed in the control and α-tocopherol-supplemented samples. GTE also delayed the degradation of tocopherols initially present in the oil, while catechins resulting from the addition of GTE decreased progressively during the storage period.
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Fatty Acids and Cardiovascular Risk. Evidence, Lack of Evidence, and Diligence. Nutrients 2020; 12:nu12123782. [PMID: 33317164 PMCID: PMC7764656 DOI: 10.3390/nu12123782] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 12/11/2022] Open
Abstract
One of the most controversial areas of nutrition research relates to fats, particularly essential fatty acids, in the context of cardiovascular disease risk. A critical feature of dietary fatty acids is that they incorporate into the plasma membrane, modifying fluidity and key physiological functions. Importantly, they can reshape the bioavailability of eicosanoids and other lipid mediators, which direct cellular responses to external stimuli, such as inflammation and chronic stress conditions. This paper provides an overview of the most recent evidence, as well as historical controversies, linking fat consumption with human health and disease. We underscore current pitfalls in the area of fatty acid research and critically frame fatty acid intake in the larger context of diet and behavior. We conclude that fundamental research on fatty acids and lipids is appropriate in certain areas, but the rigor and reproducibility are lacking in others. The pros and cons are highlighted throughout the review, seeking to guide future research on the important area of nutrition, fat intake, and cardiovascular disease risk.
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