Food Chemistry-X
·
2024
·
IF 6.5
Zhan Zhang,Xiaojun Zhang,Bing Lin,Yaqian Zhong,Wenxiu Zhang,Shangrong Zhong,Xiaxia Chen
This study aims to prepare and characterize cinnamaldehyde-loaded zein/sodium alginate nanoparticles (ZCNPs) and incorporate them into polyvinyl alcohol/chitosan (PVA/CS) bioactive films (PSCN) to investigate their compatibility, physicochemical properties, and their application as a preservation material for pomfret fish. The results indicate that the anionic sodium alginate coating improved the particle size, zeta potential, and PDI of zein nanoparticles. The ZCNPs were uniformly dispersed within the films, enhancing the mechanical properties and water vapor barrier performance. The X-ray diffraction (XRD) and Fourier transform infrared (FTIR) analyses confirmed the amorphous structure of the films and the formation of hydrogen bonds. In the PVA/CS film, with the increase of ZCNPs, the thermal decomposition temperature of the film increased from 298 °C to 308 °C, while the film thickness and water contact angle were not significantly affected, remaining around 0.31 cm and 23°, respectively. Additionally, after the incorporation of ZCNPs, the DPPH radical scavenging rate of the film increased from 14.58 % to 95.38 %, significantly delaying the quality deterioration of pomfret during storage.
研究领域:
食品科学
·
材料科学
·
包装工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Fishes
·
2023
·Vol. 8
·期 3
·170
·
IF 2.3
Lei Zhang,Peng Shi,Lin Zhang,Yajun Wang,Jilin Xu,Xiaojun Yan,Kai Liao
Ghrelin, glucagon-like peptide-1 (GLP-1), and peptide YY (PYY) are potent hormones mediating food intake according to the nutritional status in fish. However, limited information is available on these genes and their expression in response to nutrition in silver pomfret (Pampus argenteus). A comparison analysis revealed thatghrelinand GLP-1 were relatively conserved in marine fish. PYYa and PYYb shared a low identity and were clustered to different PYY branches.Ghrelin,pyya, andpyybmRNAs were highly expressed in the brain, whileglp-1was highly expressed in the gills and liver. TheghrelinmRNA expression was relatively high an hour post-feeding and decreased after 3 to 72 h of fasting. Theglp-1mRNA expression was increased after 6 to 24 h of fasting. ThepyyamRNA expression was increased after 72 h of fasting, while thepyybexpression remained stable during fasting. The diet with 14% lipid promoted the expressions ofglp-1,pyya, andpyyb, but inhibited theghrelinexpression. Theghrelinexpression in the intestine was increased after palmitic acid, oleic acid (OA), linoleic acid (LA), α-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) incubation. OA decreased the expression ofglp-1and increased the expression ofpyya. The expression ofpyybwas downregulated by LA, DHA, and EPA. These results suggest the importance ofghrelin,glp-1, andpyyin coordinating food intake in response to fasting, dietary lipid concentration, and fatty acids in silver pomfret.Keywords:ghrelin;glp-1;pyy;fasting;lipid content;fatty acids;silver pomfretKey Contribution:This study provides insight into howghrelin,glp-1, andpyyrespond to fasting, dietary lipid concentration, and fatty acids in silver pomfret.
研究领域:
海洋生物学
·
分子生物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Science & Nutrition
·
2019
·Vol. 7
·期 5
·1573-1583
·
IF 1.747
Yan Cui,Xiaoting Xuan,Jiangang Ling,Xiaojun Liao,Huimin Zhang,Haitao Shang,Xudong Lin
Effects of high hydrostatic pressure-assisted thawing (HPAT, 100, 150, and 200 MPa) on the physicochemical characteristics of silver pomfret were evaluated in comparison with conventional (water immersion thawing, WIT) thawed samples. HPAT significantly decreased the thawing time, as well as the cooking and total losses. The maximum water holding capacity was observed at 100 MPa. Color changed obviously at ≥150 MPa, resulting in a cooked appearance. Samples thawed with HPAT showed better texture quality and lower lipid oxidation. The levels of myofibrillar protein oxidation and surface hydrophobicity increased, while Ca 2+ -ATPase activities decreased as the pressure increased. The oxidation of myofibrillar protein was significantly decreased at 100 MPa; total sulfhydryl content was 30.85% higher than that of WIT. Overall, 100 MPa is the optimum treatment condition for silver pomfret thawing without negative effects on quality of the product. HPAT can be a potential alternative to produce high-quality thawed fish.
研究领域:
食品科学
·
水生生物学
·
采后技术
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Okon Johnson Esua,Da-Wen Sun,Jun-Hu Cheng,Ji-Lin Li
The effects of the treatment (UPFL) combining ultrasound (US) with plasma functionalized liquids (PFL) were evaluated on the quality of vacuum-packaged silver Pomfret stored at 4 ℃ for 15 days. Conformational modifications in myofibrillar proteins, improvements in nutritional value and biomedical index of fatty acids and lipids, reduced pH of 5.70, increased K -value, TBARS, and TVB-N at values of 12.05%, 0.576 mg MDA/kg, and 9.15 mg N/100 g, respectively, and 1.99 log reductions in spoilage microorganisms were evident immediately after treatments. UPFL presented better quality preservative effects when compared with individual applications of US or PFL, and vacuum packaging ensured optimal quality enhancement effects such as stability of myofibril fragmentation, inhibition of physicochemical quality degradation, and microbial growth control. The results also revealed the predominant cultivable spoilage microbiota of vacuum-packaged silver Pomfret treated with UPFL, providing valuable information towards developing broad-spectrum sanitisers and hurdle technology for the seafood industry.
研究领域:
食品科学
·
海洋生物学
·
微生物学
✓ 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）