FOOD CHEMISTRY
·
2024
·
IF 8.5
Mantong Zhao,Zhongyuan Liu,Ying Sun,Haohao Shi,Yonghuan Yun,Meihui Zhao,Guanghua Xia,Xuanri Shen
Hydrocolloids synthesized by gallic acid (GA) and ferulic acid (FA) grafting onto chitosan (CS) were characterized, and their effects on PhIP formation in pan-fried golden pompano were investigated. Spectrograms including nuclear magnetic resonance, Fourier transform infrared spectroscopy and ultraviolet-visible confirmed that GA and FA were successfully grafted onto CS via covalent bonds, with grafting degree of 97.06 ± 2.56 mg GA/g and 93.56 ± 2.76 mg FA/g, respectively. The CS-g-GA and CS-g-FA exerted better solubility and antioxidant activities than CS. For the 8-min pan-fried golden pompano fillets, CS-g-GA and CS-g-FA (0.5%, m/v) significantly reduced the PhIP formation by 61.71% and 81.64%, respectively. Chemical models revealed that CS-g-GA and CS-g-FA inhibited PhIP formation mainly by decreasing the phenylacetaldehyde contents from Maillard reaction and competing with creatinine to react with phenylacetaldehyde. Therefore, it was suggested that CS-g-phenolic acids emerge as novel coating for aquatic products during processing and inhibit heterocyclic amines generation.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Food Science and Technology
·
2019
·
IF 1.223
WEI Peiyu,CAO Jun,SHEN Xuanri,LI Chuan
The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). In addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on preserving the freshness indexes. Thus, the application of gelatin as a preservative is highly prospective for the preservation of fish fillets.
研究领域:
食品科学
·
海洋生物学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Xin-Yun Wang,Jing Xie,Xin-Jun Chen
This study aimed to investigate the lipid oxidation and distribution in Bigeye tuna stored at 0 °C and 4 °C for 6 days. Tuna were evaluated by determining the peroxide value (POV), acid value (AV), anisidine value (AnV), polyene index, fluorescence ratio (FR), phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI) content, and major glycerophospholipid molecular species. The value of lipid oxidation indexes (POV, AV, AnV, FR, PC, PE and PI) increased as the storage time increased. High-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) results indicated that the major types of lipids included diacylglycerol (DAG), monoacylglycerol (MAG), phospholipid (PL), and triacylglycerol (TAG). At least 136 PC and 64 PE molecular species were identified in Bigeye tuna. The results of the confocal laser scanning microscope analysis indicated the distribution of TAG and PL particles. In addition, principal component analysis showed that the contents of PI and TAG were positively correlated with PC, polyene index and lipid content but negatively correlated with PI, POV, FR, AOV, AnV, MAG, and DAG, which might be explained by distinguishing the lipid parameters affecting lipid oxidation. Therefore, this study may provide a novel method to evaluate lipid changes and contribute to the balanced nutritional value of aquatic foods during cold storage.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Lingping Hu,Yin Zhu,Hongwei Zhang,Xiaomei Zhang,Yujin Li,Qian Yao,Qiang Cai,Yaqin Hu
Food fraud is common in the tuna industry because of the economic benefits involved. Ensuring the authenticity of tuna species is crucial for protecting both consumers and tuna stocks. In this study, GC-Q-TOF and UPLC-Q/Orbitrap mass spectrometry-based metabolomics were used to investigate the metabolite profiles of three commercial tuna species (skipjack tuna, bigeye tuna and yellowfin tuna). A total of 22 and 77 metabolites were identified with high confidence using GC-Q-TOF and UPLC-Q/Orbitrap mass spectrometry , respectively. Further screening via chemometrics revealed that 38 metabolites could potentially serve as potential biomarkers. Hierarchical cluster analysis showed that the screened metabolite biomarkers successfully distinguished the three tested tuna species. Furthermore, a total of 27 metabolic pathways were identified through enrichment analysis based on the Kyoto Encyclopaedia of Genes and Genomes (KEGG) pathways.
研究领域:
食品科学
·
代谢组学
·
生物信息学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Liumin Fan,Xiao Liu,Xiuping Dong,Shanshan Dong,Qisen Xiang,Yanhong Bai
Ultraviolet light-emitting diodes (UV-LEDs) have become widespread for decontaminating the surfaces of food products and their packaging as a safer alternative to traditional mercury-vapor based UV lamps. This study aimed to investigate the effect of UVC- LEDs (275 nm) on the inactivation of foodborne pathogens and quality attributes of raw tuna fillets. Raw tuna fillets inoculated with cocktails of Salmonella Typhimurium, Listeria monocytogenes , and Escherichia coli O157:H7 were exposed to UVC-LEDs at 500-4000 mJ/cm 2 . UVC-LED treatments of single-layer tuna fillets at a dose of 4000 mJ/cm 2 resulted in 1.31-, 1.86-, and 1.77- log reduction of S . Typhimurium, L . monocytogenes , and E . coli O157:H7, respectively. The pH value, water-holding capacity, metmyoglobin, texture, and color characteristics of tuna fillets were not significantly ( p > 0.05) changed following the UVC-LED treatment at radiation doses up to 4000 mJ/cm 2 . Nonetheless, the UVC-LED irradiation led to increased levels of lipid oxidation in tuna fillets. Overall, the present study demonstrates that UVC-LEDs are a promising technology to reduce microbial flora and maintain the physicochemical properties of fish products.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
高影响因子
JOURNAL OF MOLECULAR STRUCTURE
·
2022
·
IF 3.841
Devaraj Sabarinathan,Arumugam Selva Sharma,Akwasi Akomeah Agyekum,Marimuthu Murugavelu,Poorna Chandrika Sabapathy,Shujat Ali,Hamada Hassan,Huanhuan Li,Quansheng Chen
In this work, single-step reduction method for the synthesis of highly stable water-soluble copper nanoclusters (CuNCs) at ambient conditions in which Thunnus albacares fish protein (FP) played the dual role of a capping and reducing agent is reported. The physicochemical properties of the prepared CuNCs were characterized by using UV-Visible Spectroscopy, FTIR, TEM and time resolved fluorescence spectroscopic studies. The FP-CuNCs showed high photo stability under different ionic strength, pH, with good quantum yield. It showed maximum emission at 446 nm upon its excitation at 330 nm. The excellent fluorescent properties of FP-CuNCs were further utilized to detect Fe 3+ ions in aqueous condition within the concentration range of 0–50 µM and the sensing assay exhibited a limit of detection of 0.68 µM. The mechanism involved in the fluorescence detection is ascribed to the synergistic static and IFE induced fluorescence quenching of FP-CuNCs. The practical applicability of the detection probe was further established by carrying out Fe 3+ ion detection in environmental sample analysis.
研究领域:
生物化学
·
纳米材料科学
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分析化学
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产品关联
DOI
高影响因子
Marine Drugs
·
2025
·Vol. 23
·期 5
·191
·
IF 5.4
Haolong Zheng,Shiyang Gu,Shiqi Huang,Yan Zhang,Feng Xu,Daofei Lv,Wenbing Yuan,Kongyu Zhu,Xin Chen
The existing in vitro and clinical trial evidence supports the health and wellness benefits of collagen peptides sourced from various origins. Despite this, research on collagen peptides from tuna remains limited. Notably, tuna-derived peptides possess an inherent fishy odor, rendering them unsuitable for direct application in humans. This study explores the enhancement of tuna peptides’ applicability in cosmetics through odor mitigation. We developed a dual-phase ozone treatment, employing both dry and wet ozone, to deodorize tuna peptide powder, enabling its use in cosmetic formulations. The deodorized tuna peptide powder can be used in cosmetics. We optimized the ozone nitrification and deodorization conditions for tuna peptide powder by adjusting the treatment time, ozone concentration, and temperature. Sensory evaluation and GC-MS analysis confirmed the effectiveness of fishy odor removal, offering a comprehensive understanding of the deodorization process. The findings reveal that wet ozonation at 50 °C with an ozone concentration of 99.1 mg/L for 40 min significantly reduces the fishy odor of tuna peptide powder. Notably, n-Hexaldehyde, the primary odor-contributing volatile compound, decreased by 66.5%, confirming the efficacy of ozone treatment in odor mitigation. Moreover, the protein activity within the powder remained unaffected, ensuring the preservation of its functional properties. This study demonstrates the efficacy of ozone oxidation in adapting tuna peptide powder for cosmetic use.
研究领域:
生物化学
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化妆品科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2019
·Vol. 43
·期 10
·e14111
·
IF 1.288
Yiqi Zhang,Xuting Ma,Zhiyuan Dai
Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid-phase microextraction combined with GC-MS and the nonvolatiles were characterized by free amino acids, 5′-nucleotides, and organic acids. Histidine, lysine, inosinic acid, tartaric acid, and succinic acid were the key taste compounds in tuna fish. A total of 7, 9, and 7 aroma-active compounds were identified in raw, cooked, and canned fish samples, respectively. Decanal, nonanal, octanal, and (E)-2-nonenal were the predominant odorants in raw samples. Octanal, nonanal, 2-pentylfuran, 1-octen-3-ol, hexanal, and 2-ethylfuran contributed to the characteristic flavor of cooked samples. 2-Methyl-3-furanthiol, octanal, and nonanal were the main aroma-active compounds detected in the canned samples responsible for the meaty and fatty odor. Practical applications Yellowfin tuna is one of the most commercial fish species for its excellent economic and nutritional value. The tuna fish processing methods are mainly frozen, cooked, smoked, and canned after thermal processing. The flavor components of tuna would vary greatly depending on the processing method. Although quality characteristics are very important for the economic value of tuna, there is scarce information comparing the volatile and nonvolatile compounds in tuna meat during canning process. This research could provide basis data for the process and the quality improvement of tuna products.
研究领域:
食品科学
·
海洋生物学
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产品关联
DOI
高影响因子
Food Packaging and Shelf Life
·
2025
·
IF 10.6
Hui Sun,Liming Zhang,Qinghe Yin,Tao Yang,Kai Wang,Haohao Shi,Jiamei Wang,Guanghua Xia,Yongqiang Zhao,Gang Yu
Despite numerous commercial and governmental initiatives, food spoilage and plastic packaging contamination persistently affect human health and the global economy significantly. In this study, a novel zein/polyethylene oxide/dihydroquercetin nanofiber film was developed using a green solution blow spinning (SBS) technique and applied to the preservation of yellowfin tuna. The resulting nanofibrous film demonstrated excellent antimicrobial activity, along with strong antioxidant and UV-blocking properties. Additionally, it exhibited biodegradability, aligning with the growing demand for environmentally sustainable packaging solutions. Moreover, zein and dihydroquercetin improved the thermal stability of the film, presumably via hydrogen bonds and various interactions. FTIR and XRD analyses validated the presence of hydrogen bonds and showed great compatibility among the components. TGA showed that the maximum thermal degradation temperature (T max , ranging from 333.2 to 342.6 ℃) was elevated for ZPD films in comparison to ZP film. Additionally, SEM and XRD assessments further illustrated the film's structural integrity and enhanced thermal stability. The effectiveness of the film in extending the shelf life of tuna was evaluated by monitoring key quality indicators, including total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC). The results showed that the nanofibrous film treatment decreased the levels of TVB-N, TBARS, and TVC, significantly slowing the deterioration of fish freshness and maintaining its quality for up to 8 days when stored at 4 ℃. The study offers a viable approach for improving food safety, prolonging shelf life, and reducing the environmental effects of traditional plastic packaging.
研究领域:
食品科学
·
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Xin-Yu Zu,Ya-Nan Zhao,Yan Liang,Ying-Qiu Li,Chen-Ying Wang,Xiang-Zhong Zhao,Hua Wang
The rapid screening of angiotensin I-converting enzyme (ACE) inhibitory peptides (ACEIPs) from protein hydrolysates remains a challenge in current researches. The current study presents the development of an efficient affinity medium (AOPAN–ACE) consisting of ACE immobilized on the surface of electrostatically spun polyacrylonitrile nanofibrous membranes for the efficient screening of ACEIPs. The application of this affinity medium followed by liquid chromatography–tandem mass spectrometry analysis resulted in the successful screening and identification of 60 potential ACEIPs from protein hydrolysates of tuna dark muscle. Notably, the application of PeptideRanker, pLM4ACE, and molecular docking approaches resulted in the screening and identification of a novel ACEIP FPPDVA. Furthermore, the peptide FPPDVA was synthesized using the solid-phase method, and its IC 50 value on ACE was determined to be 87.11 ± 1.02 μM. Molecular docking analysis suggested that the ACEIP of the peptide FPPDVA is attributable to the formation of hydrogen bonds with the S1 active site (Ala354 and Tyr523) of ACE and metal–ligand bonds with Zn 2+ . In addition, molecular dynamics simulations revealed that the peptide FPPDVA formed a stable complex with ACE and was consistently localized within the active pocket of ACE over a simulation duration of 100 ns without being displaced from the active site. Lineweaver–Burk analysis further confirmed that the peptide FPPDVA exhibited mixed mode of inhibition against ACE. Overall, the affinity medium developed in the current study is potentially useful for highly efficient screening of ACEIPs, and the novel ACEIP FPPDVA identified herein is a promising functional food ingredient for antihypertensive application.
研究领域:
食品科学
·
生物化学
·
药物开发
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Li Hao,Yulian Ding,Yan Fan,Qiaoji Tian,Yang Liu,Yueting Guo,Jian Zhang,Hu Hou
The development of food-derived antihyperuricemic substances is important for alleviating hyperuricemia (HUA) and associated inflammation. Here, novel peptides fromThunnus albacares (TAP) with strong antihyperuricemic activity were prepared. TAP was prepared by alkaline protease (molecular weight <1000 Da), with an IC50 value of xanthine oxidase inhibitory activity of 2.498 mg/mL, and 5 mg/mL TAP could reduce uric acid (UA) by 33.62% in human kidney-2 (HK-2) cells (P < 0.01). Mice were fed a high-purine diet and injected with potassium oxonate to induce HUA. Oral administration of TAP (600 mg/kg/d) reduced serum UA significantly by 42.22% and increased urine UA by 79.02% (P < 0.01) via regulating urate transporters GLUT9, organic anion transporter 1, and ATP-binding cassette subfamily G2. Meantime, TAP exhibited hepatoprotective and nephroprotective effects, according to histological analysis. Besides, HUA mice treated with TAP showed anti-inflammatory activity by decreasing the levels of toll-like receptor 4, nuclear factors-κB p65, NLRP3, ASC, and Caspase-1 in the kidneys (P < 0.01). According to serum non-targeted metabolomics, 91 differential metabolites between the MC and TAP groups were identified, and purine metabolism was considered to be the main pathway for TAP alleviating HUA. In a word, TAP exhibited strong antihyperuricemic activity both in vitro and in vivo.
研究领域:
营养学
·
分子生物学
·
食品科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Kun-Long Wang,Bo-Kang Yu,Hong-Fu Zhao,Ye-Xuan Liu,Chun-Ying Wu,Ying-Hua Zhang,Zhi-Shen Mu
This study aimed to prepare Maillard reaction products (MRPs) from whey protein isolate (WPI) and different reducing sugars (glucose, fructose, maltose, lactose), and utilize the optimal MRPs to fabricate tuna oil (TO) microcapsules for enhancing TO's storage stability. The results showed that the optimal wet heat reaction duration of WPI and reducing sugar was 8 h at 75 °C. Glycosylation improves the functional properties of WPI. WPI-maltose coupling (WPI-M) and Arabic gum were selected as the wall material to prepare TO microcapsules by complex coacervation, and the encapsulation efficiency of microcapsules reached 87.41 %. Compared to WPI, WPI-M microcapsules have a more homogeneous emulsion morphology. The peroxide value of microencapsulated protected TO was 35.78 % lower than that of free TO after accelerated oxidation at 55 °C for 16 days. Microcapsules prepared with MRPs wall materials by complex coacervation offer a promising approach for the preservation of compounds.
研究领域:
食品科学
·
化学工程
✓ 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）