FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Na Li,Xin Fan,Yefan Wang,Kexin Zhang,Rong Liu,Yunpeng Xu,Zhifeng Tan,Wensi Xu,Dayong Zhou,Deyang Li
Astaxanthin (AST), the natural pigment in Litopenaeus vannamei , is susceptible to oxidation and isomerization, leading to the fading of the orange-red color in ready-to-eat (RTE) shrimps. This study specifically investigated the changes mechanism in AST content, including geometric and stereoisomers, as well as oxidation degradation, throughout the storage process of RTE shrimps. The results showed that the total amount of AST decreased by 46.76 % after 45 days of storage at 40 °C. The levels of geometric isomers (all- E , 9- Z , 13- Z ) and stereoisomers (3 S ,3′ S , 3 S ,3′ R , 3 R ,3′ R ) gradually decreased over time. Notably, 9- Z and 3 S ,3′ S isomers, known for their strong antioxidant activity, were reduced by 83.57 % and 61.64 % respectively. Additionally, AST underwent oxidative degradation, forming short-chain compounds (astaxanthinal or astaxanthinone), with the main products being Apo-14′-astaxanthinal and Apo-7-astaxanthinone DHA ester. These findings provide a theoretical foundation for further research on the degradation mechanism of AST, and offer valuable insights into the color protection of RTE shrimps.
研究领域:
食品科学
·
化学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SEPARATION SCIENCE AND TECHNOLOGY
·
2025
·
IF 2.3
Qi’an Yu,Yan Li,Jinghua Yu,Jing Gao
In this study, astaxanthin was recovered from Antarctic krill waste via thermo-reversible biphasic system composed of phosphonium-based ionic liquids (ILs) and water. The phase behavior and physical properties of the mixtures were investigated. The astaxanthin extraction was compared with organic solvents and pure ILs, and the extraction mechanism was revealed through Quantum chemical computation. Moreover, the stability of the extract was evaluated. The extracted residue was further used as a biosorbent to remove methyl blue and Congo red from waste water. Results showed the [P4444]CF3COO-water system presented lower critical solution temperature (LCST)-type phase behavior, while the [P4448]CF3COO-water system presented an upper critical solution temperature (UCST)-type phase behavior. Astaxanthin has a tendency to migrate to the IL-rich phase due to the hydrogen bond between ILs and astaxanthin. The highest extraction yield of astaxanthin reached 35.78 μg/g by using the [P4444]CF3COO-water system at 308.15 K at a solid–liquid ratio of 1:40 g/mL and an extraction time of 75 min. In addition, the extracted residue with spongy and porous surface showed high removal efiiciency of Congo red (92.6%) and methylene blue (97.31%). The study provides an efficient and environmentally friendly method to selectively extract astaxanthin from natural bioresources.
研究领域:
生物化学
·
环境科学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Jing Gao,Juyu You,Juhong Kang,Fanghong Nie,Hongwu Ji,Shucheng Liu
In this study, an ultrasonic-assisted extraction using microemulsions was developed for the recovery of natural astaxanthin from shrimp waste. To select applicable solvent systems, the phase equilibrium, microstructure, and physical properties of the microemulsions were investigated. Then the effect of ultrasonic power, ultrasonic time, and microemulsion composition on the extraction efficiency ( EE Ast ) and extraction yield ( E Ast ) of astaxanthin were determined. Compared with organic solvents (ethanol, acetone, and dimethyl sulfoxide), the microemulsion contained tributyloctylphosphonium bromide ([P 4448 ]Br), tributyloctylphosphonium trifluoroacetate ([P 4448 ]CF 3 COO), or tetrabutylphosphonium trifluoroacetate ([P 4444 ]CF 3 COO) resulted in significantly enhanced extraction of astaxanthin due to the stronger electrostatic interactions and hydrogen-bonding interactions. When ultrasonic-assisted extraction conditions were 50 W and 60 min, the highest EE Ast and E Ast reached 32.47 µg·g −1 and 99% by using the IL-in-water microemulsion of [P 4448 ]Br/(TX-100 + n -butanol)/water (0.13:0.25:0.62, w/w), respectively. The IL-based microemulsion is an adequate alternative to conventional methods in the extraction and recovery of astaxanthin from natural bioresources.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Gangjian Guan,Yang Yang,Yuying Zhang,Dongmei Li,Xuedi Zhang
Antarctic krill ( Euphausia superba ) protein, as a type of high-quality protein resources, exhibits favorable bio-compatibility, environmental stability and other beneficial biological values. Nevertheless, the inadequate exploitation and low-value applications have impeded its development in the food industry. Based on the excellent amphiphilic structure of it, Antarctic krill protein, is expected to become a new material for constructing nutrient delivery system. In this study, salt-soluble Antarctic krill protein was used as carrying material to facilitate the delivery of astaxanthin hydrophobic nutrient factors by ultrasonic crushing and self-assembly. The micro-structure, bio-compatibility and antioxidant properties of astaxanthin nanoparticles were characterized and analyzed, so as to expand the application of Antarctic krill protein toward the field of nutrient delivery. The results showed that the astaxanthin nanoparticles prepared on the basis of salt-soluble Antarctic krill protein were spherically distributed, with favorable water solubility and thermal resistance. Furthermore, astaxanthin nanoparticles could enhance the biocompatibility of astaxanthin, and exhibited superior performance to free astaxanthin in inhibiting H 2 O 2 -induced ROS up-regulation and mitochondrial membrane potential depolarization in GES-1 cells. From the perspective of efficiency and multiple utilization of Antarctic krill resources, this study has established an innovative application of salt-soluble krill protein as a new direction of delivery materials.
研究领域:
食品科学
·
营养学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 14
·2122
·
IF 5.561
Kai Zhu,Wen Yan,Zhiyuan Dai,Yiqi Zhang
The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p< 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.Keywords:astaxanthin extract;shrimp surimi products;frozen storage;oxidative stability;color;quality
研究领域:
食品科学
·
食品技术
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiang-Bo Zeng,Xue-Chen Pei,De-Yang Li,Fa-Wen Yin,Hui-Lin Liu,Meng-Ling Jin,Jiang-Hua Zhang,Da-Yong Zhou
The reddish-orange color of Antarctic krill oil fades during storage, and the mechanism remains unclear. Model systems containing different combinations of astaxanthin (ASTA), phosphatidylethanolamine (PE), and tocopherol were subjected to accelerated storage. Among all groups containing ASTA, only the ones with added PE showed significant fading. Meanwhile, the specific UV–visible absorption (A 470 and A 495 ) showed a similar trend. Peroxide value and thiobarbituric acid reactive substances increased during storage, while ASTA and PE contents decreased. Correlation analysis suggested that oxidized PE promoted fading by accelerating the transformation of ASTA. PE content exceeded the critical micelle concentration (1μg/g) indicating the formation of reverse micelles. Molecular docking analysis indicated that PE also interacted with ASTA in an anchor-like manner. Therefore, it is speculated that amphiphilic ASTA is more readily distributed at the oil-water interface of reverse micelles and captured by oxidized PE, which facilitates oxidation transfer, leading to ASTA oxidation and color fading.
研究领域:
食品科学
·
化学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Wenhui Qu,Luying Tang,Ruoshu Li,Weijia Liu,Xiaoming Jiang,Qing Kong,Yunqi Wen,Changhu Xue
Antarctic krill, a shrimp-like crustacean, whose quality strongly influences the quality of fermented shrimp sauce, yet the relationship and prediction methods remain unclear. This study evaluated 75 krill samples of varying freshness and their corresponding shrimp sauces, and successfully developed a high-performance predictive model linking raw material quality to product quality. Shrimp spoiled significantly after only 24 h at room temperature, exhibiting darkened color, increased spoilage-related compounds, with yield and conversion rate sharply decreasing from 80.4 % and 87.1 % to 58.9 % and 63.7 %, respectively. Machine learning with multiple feature selection methods and models showed that Lasso regression effectively reduced collinearity, and its integration with a linear model enhanced prediction accuracy, with nearly 80 % of features well-fitted and about 70 % showing mean absolute percentage error below 5 %. This study successfully established an accurate model linking krill freshness to shrimp sauce quality, which offered guidance for krill utilization and intelligent fermentation.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Jiahao Xu,Rongbian Wei,Zhe Jia,Ru Song
A biofunctional composite film was prepared using a casting method by incorporation of ε-polylysine (ε-PL) plus astaxanthin (Asta) extracts from Litopenaeus vannamei ( L. vannamei ) by-products into chitosan and gelatin film forming formulations. Compared with the bare gelatin or the chitosan-gelatin films, the composite film had similar water content and thickness, whereas, decreased water solubility, increased water vapour permeability and water contact angle. Molecular interactions were formed between gelatin and chitosan with or without ε-PL and Asta addition, as recorded and confirmed by X-ray diffraction and Fourier-transform infrared spectroscopy. The scanning electronic microscopy images showed rough cross-section with pores, as well as vertical cracks along the composite film matrix. Surface roughness decrease was observed for the composite film by atomic force microscopy . The composite film displayed strong inhibitory effect (near 100%) against spoilage bacteria derived from L. vannamei . Besides, the lipid oxidation of corn oil was retarded after addition of composite film, with less than 5 nmol/mL of malondialdehyde detected when incubation at 60 °C for 59 h. Therefore, such composite film could have potential applications for antibacterial and antioxidant food packaging material.
研究领域:
食品科学
·
材料科学
·
生物材料
·
生物技术
✓ 已验证
DOI
高影响因子
JOURNAL OF FISH DISEASES
·
2021
·Vol. 45
·期 2
·349-359
·
IF 2.767
Yang Hu,Lei Liu,Li-peng Shan,Jiong Chen
White spot syndrome virus (WSSV) is an important pathogen causing high mortality in the shrimp industry in aquaculture, yet there is no treatment available to date. In order to find a treatment against WSSV infection, this study examined the anti-WSSV activity of eight natural compounds using shrimp larvae as a model. Among the eight compounds, paeoniflorin showed the most obvious anti-WSSV effect, with a maximum protection efficiency of WSSV-infected shrimp >60% at 100 μM. Furthermore, pretreatment and post-treatment experiments revealed that paeoniflorin could prevent and treat WSSV infection in shrimp. The antiviral activity of paeoniflorin in aquaculture water decreased rapidly with time, and the results showed that the stable anti-WSSV activity of paeoniflorin could only remain in water for 1 day. Thus, the dosing pattern of continuous medication changes was evaluated. Obviously, in the model of continuous change of paeoniflorin, WSSV copy numbers in the virus-treated shrimp group still progressively increased, while the virus content in WSSV paeoniflorin -treated group continued to decrease. Interestingly, paeoniflorin inhibited horizontal transmission of WSSV to a certain extent. Notably, paeoniflorin significantly increased the expression of antimicrobial peptides of shrimp to resist WSSV. In conclusion, paeoniflorin has the potential to protect shrimp against WSSV.
研究领域:
水产养殖
·
病毒学
·
海洋生物学
·
抗病毒研究
·
天然产物
✓ 已验证
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·
IF 4.1
Weiliang Guan,Wenqian Nong,Xiaobo Wei,Renchi Chen,Zhihai Huang,Yuting Ding,Xiaoming Qin,Luyun Cai,Linchun Mao
Background Water-free transportation (WFT), as a novel strategy for express delivery of live shrimp ( Litopenaeus vannamei ), was recently developed. However, air exposure during this transportation arouses a series of abiotic stress to the shrimp. In this work, the influences of WFT stress on glycolysis and lipolysis metabolism and meat quality (umami flavor and drip loss) were investigated in comparison with the conventional water transportation (WT). Results Results showed that type II muscle fibers with the feature of anaerobic metabolism were dominated in shrimp flesh. In addition, the increments of intracellular Ca 2+ was detected in WFT and WT, which then activated the AMP-activated protein kinase (AMPK) pathway, and thereby promoted the consumption of glycogen, accumulation of lactate and lipolysis under the enzymolysis of hexokinase (HK), pyruvate kinase (PK), lactate dehydrogenase (LDH), and adipose triglyceride lipase (ATGL). Glycogen glycolyzed to latate. Meanwhile, ATP degraded along with glycolysis resulting in the generation of ATP-related adenosine phosphates such as inosine monophosphate (IMP) with umami flavor and phosphoric acid. More remarkable ( p < 0.05) physiological changes (except LDH and lactate) were observed in WFT compared to WT. Additionally, fatty acid profile also slightly changed. Conclusions The transport stress induced significant energy metabolism changes of shrimp flesh, and therefore effected the flesh quality. The intensifications of freshness (K value) of shrimp flesh were detected due to ATP degradation, which were more pronounced after WFT. However, the drip loss of shrimp flesh was more significantly increased ( p < 0.05) after WFT compared to WT. This article is protected by copyright. All rights reserved.
研究领域:
水产养殖
·
生物化学
·
代谢
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiang-Bo Zeng,Fa-Wen Yin,Guan-Hua Zhao,Chao Guo,De-Yang Li,Hui-Lin Liu,Lei Qin,Fereidoon Shahidi,Da-Yong Zhou
Antarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty acids, and phospholipids), and reaction products (aldehydes, α-dicarbonyl compounds, and pyrroles) of AKO upon storage were determined. Although the visual color of AKO tended to darken upon storage, the colorimetric analysis and ultraviolet–visible spectrum analysis both indicated a fading in red and yellow due to the oxidative degradation of astaxanthin. During storage of AKO, lipid oxidation led to the formation of carbonyl compounds such as aldehydes and α-dicarbonyls. In addition, phosphatidylethanolamines (PEs) exhibited a faster loss rate than phosphatidylcholines. Moreover, hydrophobic pyrroles, the Maillard-like reaction products associated with primary amine groups in PEs accumulated. Therefore, it is suggested that the Maillard-like reaction between PEs and carbonyl compounds formed by lipid oxidation contributed to color darkening of AKO during storage.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2023
·
IF 4.4
Jin Zhang,Junjie Zhou,Tianhao Zhang,Yonghe Tang,Lintao Zeng
The freshness of fish and shrimp is closely associated with food safety, hence it is a wide concern to develop a facile and effective method for fast, non-destructive and visual screening the freshness of fish and shrimp. Herein, we developed a chromogenic and fluorogenic sensor (RFCC) based on resorufin for sensing of biogenic amines including cadaverine and putrescine. RFCC underwent aminolysis with cadaverine or putrescine, displaying a remarkable fluorescence turn on response at 593 nm along with obvious color change from colorless to pink. RFCC was fabricated into test strips to sense cadaverine vapor, and the RGB value of test strips showed a good linear relationship with the concentration of cadaverine (0.5 – 8.2 × 10 3 ppm). The RFCC tag was used to in situ screen the freshness of fish and shrimp according to obvious fluorescence change, and satisfactory results were achieved. Furthermore, this test strip was validated by total volatile base nitrogen (TVBN), providing a simple, low cost and portable tool to screen the freshness of fish and shrimp for consumers and suppliers without expensive instrumentation.
研究领域:
食品科学
·
化学传感
·
食品安全
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）