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D'Alessio G, Flamminii F, Faieta M, Prete R, Di Michele A, Pittia P, Di Mattia CD. High pressure homogenization to boost the technological functionality of native pea proteins. Curr Res Food Sci 2023; 6:100499. [PMID: 37081859 PMCID: PMC10111953 DOI: 10.1016/j.crfs.2023.100499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this study, the effect of high pressure homogenization (HPH) at different intensities (60 and 100 MPa) was investigated as a pre-treatment to modulate the techno-functional properties of a pea protein isolate (IP) extracted through an alkaline extraction/isoelectric precipitation process. SDS-PAGE, circular dichroism, thermal properties, total free sulfhydryl groups, antioxidant capacity and reducing properties were evaluated along with technological indices as solubility, WHC and OHC, interfacial tension and emulsifying capacity. HPH treatments were able to unfold and modify proteins structure, leading also to a change of the relative abundance of pea protein globulins (SDS-PAGE) and of the vicilin to legumin ratio. Solubility, WHC and OHC were improved, while interfacial tension and emulsifying capacity were weakly affected. However, an enhanced physical stability over time of the emulsions prepared with the 60 MPa-treated protein was found, likely as an effect of the decreased ratio between vicilin and legumin after treatment. Results of this study will contribute to deepen the effect of the HPH technology used as pre-treatment, adding useful results and expanding knowledge about the structure and techno-functional properties of native and modified pea proteins.
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Affiliation(s)
- Giulia D'Alessio
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. D'Annunzio” of Chieti-Pescara, Via dei Vestini, 66100, Chieti, Italy
| | - Marco Faieta
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Roberta Prete
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123, Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
- Corresponding author.
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2
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Ceylan F, Adrar N, Günal-Köroğlu D, Gültekin Subaşı B, Capanoglu E. Combined Neutrase-Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient. ACS OMEGA 2023; 8:1618-1631. [PMID: 36643436 PMCID: PMC9835803 DOI: 10.1021/acsomega.2c07157] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Accepted: 11/21/2022] [Indexed: 06/17/2023]
Abstract
Consumers' interest in functional foods has significantly increased in the past few years. Hazelnut meal, the main valuable byproduct of the hazelnut oil industry, is a rich source of proteins and bioactive peptides and thus has great potential to become a valuable functional ingredient. In this study, hazelnut protein hydrolysates obtained by a single or combined hydrolysis by Alcalase and Neutrase were mainly characterized for their physicochemical properties (SDS-PAGE, particle size distribution, Fourier-transform infrared (FTIR) spectroscopy, molecular weight distribution, etc.) and potential antiobesity effect (Free fatty acid (FFA) release inhibition), antioxidant activity (DPPH and ABTS methods), and emulsifying properties. The impact of a microfluidization pretreatment was also investigated. The combination of Alcalase with Neutrase permitted the highest degree of hydrolysis (DH; 15.57 ± 0.0%) of hazelnut protein isolate, which resulted in hydrolysates with the highest amount of low-molecular-weight peptides, as indicated by size exclusion chromatography (SEC) and SDS-PAGE. There was a positive correlation between the DH and the inhibition of FFA release by pancreatic lipase (PL), with a significant positive effect of microfluidization when followed by Alcalase hydrolysis. Microfluidization enhanced the emulsifying activity index (EAI) of protein isolates and hydrolysates. Low hydrolysis by Neutrase had the best effect on the EAI (84.32 ± 1.43 (NH) and 88.04 ± 2.22 m2/g (MFNH)), while a negative correlation between the emulsifying stability index (ESI) and the DH was observed. Again, the combined Alcalase-Neutrase hydrolysates displayed the highest radical scavenging activities (96.63 ± 1.06% DPPH and 98.31 ± 0.46% ABTS). FTIR results showed that the application of microfluidization caused the unfolding of the protein structure. The individual or combined application of the Alcalase and Neutrase enzymes caused a switch from the β-sheet organization of the proteins to α-helix structures. In conclusion, hazelnut meal may be a good source of bioactive and functional peptides. The control of its enzymatic hydrolysis, together with an appropriate pretreatment such as microfluidization, may be crucial to achieve the best suitable activity.
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Affiliation(s)
- Fatma
Duygu Ceylan
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469Istanbul, Turkey
| | - Nabil Adrar
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469Istanbul, Turkey
| | - Deniz Günal-Köroğlu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469Istanbul, Turkey
| | - Büşra Gültekin Subaşı
- Biology
and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, SE-412 96Gothenburg, Sweden
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469Istanbul, Turkey
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3
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Zhao Y, Yuan Y, Yuan X, Zhao S, Kang Z, Zhu M, He H, Ma H. Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02878-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu Z, Guo Z, Wu D, Fei X, Ei-Seedi HR, Wang C. High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112107] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Zhang L, Chen X, Wang Y, Guo F, Hu S, Hu J, Xiong H, Zhao Q. Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis. Food Chem 2021; 358:129861. [PMID: 33932761 DOI: 10.1016/j.foodchem.2021.129861] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 03/23/2021] [Accepted: 04/12/2021] [Indexed: 10/21/2022]
Abstract
The characteristics of rice dreg protein isolate (RDPI) treated by microfluidization (0, 40, 80, 120, and 160 MPa) with or without proteolysis were investigated. Alcalase, Neutrase, and the combination of the two (Alcalcase:Neutrase = 1:1 [w/w]) were adopted for hydrolysis. The surface hydrophobicity and solubility of RDPI were increased. As pressure increased, different structures of RDPI exhibited disaggregation (<120 MPa) and reaggregation (160 MPa), and the effect on proteolysis was significant. The solubility of Neutrase and combined enzyme hydrolysates was improved after microfluidization. Additionally, the optimum choice of microfluidization (40 MPa) and Neutrase was efficient for improving the DPPH radical scavenging activity. The results indicate that both pressure level and enzyme type synergistically determine the functionality and antioxidant activities of products. This work may provide an alternative methodology for improving the utilization of RDPI in the food industry through desirable modifications.
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Affiliation(s)
- Liqiong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Xianxin Chen
- Jiangxi Health Vocational College, Nanchang 330052, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Fanghua Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Song Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China.
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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7
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Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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8
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Yan JN, Wang YQ, Jiang XY, Han JR, Du YN, Pan JF, Wu HT. Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan. Food Chem 2020; 336:127687. [PMID: 32771901 DOI: 10.1016/j.foodchem.2020.127687] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 05/26/2020] [Accepted: 07/25/2020] [Indexed: 12/19/2022]
Abstract
The electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (κ-C) were monitored by using turbidimetry at various pH (1-12) and biopolymer mixing ratio (9:1-1:9). The pHc exhibited ratio-independent behavior, and pHφ1, pHmax exhibited ratio-dependent behavior, respectively. The decreasing ratio enhanced the gel strength of SMGHs/κ-C at higher pH while inversely at lower pH, ascribing to more SMGHs aggregates and stronger neutralization between positively charged patches in SMGHs and κ-C at lower pH and higher ratio. Moreover, SMGHs/κ-C gel at acid condition exhibited lower relaxation times (T21 and T23). Furthermore, the rheological and relaxation time T2 data were well associated with microscopy images which indicated that SMGHs/κ-C gel showed a well-distributed network structure at more acidic domains, supporting stronger gel rigidity and water-holding capacity.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jin-Feng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
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9
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Qiu H, Chen X, Wei X, Liang J, Zhou D, Wang L. The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. Molecules 2020; 25:E302. [PMID: 31940875 PMCID: PMC7024234 DOI: 10.3390/molecules25020302] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 01/06/2020] [Accepted: 01/08/2020] [Indexed: 12/13/2022] Open
Abstract
The xylitol ester of hydrogenated rosin (XEHR) was obtained for the first time from biomass-based hydrogenated rosin and xylitol using an environmentally friendly, high-pressure CO2 catalytic synthesis. This compound is intended for use as an emulsifier for food. Analyses by ICP-AES showed the absence of heavy metal residues in the product, such that it met food standards. Fourier transform infrared and nuclear magnetic resonance spectroscopies together with gel permeation chromatography confirmed the successful esterification and the formation of a monoester and diester with molar masses of 427 and 772 g/mol. The emulsification of water/soybean oil mixtures by adding the XEHR was assessed at pH values of 4, 6.86, and 10 and in the presence of NaCl, KCl, MgCl2, and CaCl2. The XEHR was found to act as an emulsifier by reducing the interfacial tension of such mixtures to less than 2 mN/m under all conditions. The highest emulsifying activity index (9.52 m2/g) and emulsifying stability index (94.53%) were obtained after adding MgCl2 (100 mM). Particle size and confocal microscopy showed that the presence of salts gave a more uniform droplet size and a finer emulsion structure. The high viscosities of the emulsions containing salts also suggested a more cohesive oil droplet network.
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Affiliation(s)
- Hong Qiu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
| | - Xiaopeng Chen
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
- Guangxi Key Laboratory of Petrochemical Resources Processing and Process Intensification Technology, Guangxi University, Nanning 53004, China
| | - Xiaojie Wei
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
- Guangxi Key Laboratory of Petrochemical Resources Processing and Process Intensification Technology, Guangxi University, Nanning 53004, China
| | - Jiezhen Liang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
- Guangxi Key Laboratory of Petrochemical Resources Processing and Process Intensification Technology, Guangxi University, Nanning 53004, China
| | - Dan Zhou
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
| | - Linlin Wang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; (H.Q.); (X.C.); (X.W.); (J.L.); (D.Z.)
- Guangxi Key Laboratory of Petrochemical Resources Processing and Process Intensification Technology, Guangxi University, Nanning 53004, China
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10
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Xue G, Ren D, Zhou C, Zheng H, Cao W, Lin H, Qin X, Zhang C. Comparative study on the functional properties of the pearl oyster ( Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1797781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Gaozhan Xue
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
| | - Dingding Ren
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Xiaoming Qin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P.R. China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, P.R. China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, P.R. China
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11
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Wu D, Tu M, Wang Z, Wu C, Yu C, Battino M, El-Seedi HR, Du M. Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity. Biotechnol Adv 2019; 40:107491. [PMID: 31756373 DOI: 10.1016/j.biotechadv.2019.107491] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/07/2019] [Accepted: 11/18/2019] [Indexed: 12/23/2022]
Abstract
Food proteins are important nutrients for human health and thus make significant contributions to the unique functions of different foods. The modification of proteins through physical and biological processing could improve the functional and nutritional properties of food products; these changes can be attributed to modifications in particle size, solubility, emulsion stability, secondary structure, as well as the bioactivities of the proteins. Physical processing treatments might promote physical phenomena, such as combined friction, collision, shear forces, turbulence, and cavitation of particles, and lead to changes in the particle sizes of proteins. The objective of this review is to illustrate the effect of physical and biological processing on the structure, and physical and chemical properties of food-derived proteins and provide insights into the mechanism underlying structural changes. Many studies have suggested that physical and biological processes, such as ultrasound treatment, high pressure homogenization, ball mill treatment, and enzymatic hydrolysis could affect the structure, physical properties, and chemical properties of food-derived proteins. Some important applications of food-derived proteins are also discussed based on the relationships between their physical, chemical, and functional properties. Perspectives from fundamental or practical research are also brought in to provide a complete picture of the currently available relevant data.
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Affiliation(s)
- Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maurizio Battino
- Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo Campus, Vigo, Spain
| | - Hesham R El-Seedi
- Division of Pharmacognosy, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Uppsala, Sweden
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
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