Food and Bioprocess Technology
·
2022
·Vol. 15
·期 12
·2683-2696
·
IF 5.581
Liu Jingbo,Cheng Dongkun,Zhang Deju,Han Lu,Gan Yiming,Zhang Ting,Yu Yiding
This study aimed to develop and characterize the chitosan-edible coating solution (CS-NH-TC) incorporated with ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid and then investigate their effect on physicochemical, antibacterial, and sensory properties of marinated eggs stored at 4 °C for 24 days; marinated eggs without coating were set as control. The CS-NH-TC edible coating solution exhibited the lowest particle size (582.6 ± 16.6 nm) and polydispersity index (0.49) and highest zeta potential (30.96) among the coatings. The FT-IR spectra showed that TP, VC, nisin, and ε-PLH were successfully encapsulated in the CS edible coating solution. The moisture content and water-holding capacity of the marinated eggs coated with CS-NH-TC remained stable up to 20 days. Marinated eggs coated with CS-NH-TC edible coating solution exhibited lower total viable counts of microorganisms and more stable color and pH values compared to the control during the entire storage time. Furthermore, the texture and sensory evaluation results demonstrated that marinated eggs coated with CS-NH-TC edible coating solution had low degradation rate and improved overall acceptability scores. This study confirmed that CS-NH-TC edible coating solution was a promising coating for improving the quality and shelf life of marinated egg products and may have a broad application prospect in the preservation of other food products.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Jingbo Liu,Lu Han,Dongkun Cheng,Shengrao Li,Xiumei Chen,Yiding Yu,Deju Zhang,Ting Zhang
Egg processing products lose their attraction due to protein oxidation and degradation, while the edible coating incorporating antioxidant and antimicrobial agents can address this deficit. In this work, chitosan (CS) in combination with ε-polylysine hydrochloride, tea polyphenols, nisin, and vitamin C (CS–NH-TC) was applied as a novel edible coating material for preserving marinated eggs for 20 days and its effects on egg quality, and protein oxidation and structure were determined. The CS–NH–TC coating exhibited the highest antioxidant and antibacterial activities among all coatings. Compared to uncoated marinated eggs (Sulfhydryl: 12.02 μmol/g, dityrosine: 6251.8, protein hydrophobicity: 3691, turbidity: 0.13 mg/mL, particle size: 342.13 nm), CS- and CS–NH–TC-coated eggs exhibited improved protein stability, as evidenced by a higher sulfhydryl (22.20 and 30.92 μmol/g) and lower dityrosine content (4722 and 4216), protein hydrophobicity (2891.72 and 865.75), turbidity (0.06 and 0.03 mg/mL), and particle size (292.06 and 256.57 nm). Additionally, edible coatings, especially CS–NH–TC coatings, were positively correlated with smaller intermolecular force changes in marinated eggs, corresponding to suppressed protein oxidation and conformational changes. Furthermore, CS–NH–TC-coated samples showed more stable protein secondary structures and less disorderly and aggregated protein microstructure, and better color, texture, and sensory scores. Our study could provide a theoretical basis for stabilizing the protein structure of egg processing products.
研究领域:
食品科学
·
食品技术
·
蛋白质化学
·
食品保鲜
✓ 已验证
产品关联
DOI
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2022
·
IF 9.336
Zhihui Yu,Huirong Zhang,Haoran Guo,Lixin Zhang,Xiaoyu Zhang,Yisheng Chen
In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural changes, and microstructures were also studied. After HIU treatment, the springiness and gumminess of ME white were enhanced. The water holding capacity reached the highest point (66.6%) when 0.5 h 200 W HIU was used. It was observed that 100 W HIU led to the highest zeta potential (-12.0 mV) and hydrophobicity (175.35 μg) of ME, indicating a high degree of electrostatic repulsion prevented agglomeration. HIU treatment at 100 W affected the dynamic rheological behaviors by boosting non-covalent bonds, which maintains the gel network's homogeneity. Meanwhile, the decreasing formation of α-helix, in contrast to β-turn, altered the aggregation behaviors of egg white gel. The microstructure of the 200 W HIU treated samples had porous colloidal network structures, and the in vitro digestibility (>75%) was increased after HIU. This work demonstrated that HIU could be a green and cost-effective tool for processing the egg product with high quality.
研究领域:
食品科学
·
生物技术
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Hui Xue,Yonggang Tu,Meng Xu,Mingfu Liao,Wenxiang Luo,Weibo Guo,Guowen Zhang,Yan Zhao
In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the β-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate braising increased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.
研究领域:
食品科学
·
化学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）