LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Hailu Liao,Chenlinrui Yue,Zhenni Zhai,Xiaoni Lian,Hongkai Xie,Yong Fang,Fengjiao Fan
In this study, three-layer films based on gelatin/gelatin-dextran/gelatin with different concentrations of functional fillers (cinnamaldehyde and α-tocopherol) were fabricated by using the layer-by-layer casting method to preserve refrigerated scallop adductor muscle. The films demonstrated excellent bonding, with functional fillers creating a porous cross-section, a slightly rough surface, and increased hydrophobicity while maintaining thermal stability. The crystallinity, water contact angle, thickness, opacity, antioxidant activity, and antibacterial activity of the films were increased, while the water vapor permeability and mechanical properties were decreased with increasing concentrations of the functional fillers. The film with 1.2% active fillers showed over 82% free radical scavenging activity and significant inhibition zones (24.7 ± 1.2 to 43.9 ± 1.8 mm) against five foodborne pathogens and spoilage bacteria. Both cinnamaldehyde and α-tocopherol demonstrated controlled release properties in four food simulants, with the maximum release and minimum release times observed in 95% ethanol (9.0 h) and distilled water (2.0 h), respectively. Overall, the introduction of 1.2% of active fillers into the films significantly enhanced the chemical and microbiological stability of refrigerated scallops and prolonged their shelf life by 6 days. Furthermore, the developed films showed excellent controlled release, antibacterial, and antioxidant properties, making them potential candidates for preserving seafood.
CAS / MDL:
研究领域:
食品科学
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材料科学
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海洋生物学
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 102
·期 8
·3277-3286
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IF 3.639
Jiatong Sun,Xiaoyang Liu,Zixu Wang,Fawen Yin,Huilin Liu,Yoshimasa Nakamura,Chenxu Yu,Dayong Zhou
BACKGROUD Zinc (Zn) is an essential catalytic element in the human health system but its absorption in the intestinal system can be strongly affected by gastrointestinal (GI) digestion. In this study, the food-derived potential Zn carrier, scallop adductor hydrolysates (SAHs), was produced and characterized. RESULTS During temporary storage at 4 °C, SAH decreased in Zn-chelating capacity in the aqueous phase, whereas the SAH–Zn complex exhibited high stability. Moreover, the secondary structure of SAH had no significant alteration. Zn morphologically altered the surface structures of SAH, which was involving in carboxyl group of SAH. Results of in vitro GI digestion suggested that the SAH–Zn maintained good stability in GI system and only proportion of high molecular weight cleaved. In addition, SAH could successfully carry and transport Zn while the fluorescence staining revealed free Zn accumulation inside the tissue. Finally, three representative absorbed peptides (around 600 Da) were identified and synthesized. Three synthetic peptides exhibit higher Zn-chelating capacity than SAH and could also successfully transported through the intestine. CONCLUSION This study provided a theoretical basis for the investigation of digestion and absorption of marine animal-derived peptides as Zn carriers. © 2021 Society of Chemical Industry.
研究领域:
食品科学
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营养学
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生物化学
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Fengjiao Fan,Chenlinrui Yue,Zhenni Zhai,Hailu Liao,Xiaoni Lian,Hongkai Xie
Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α-tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α-tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film-packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.
研究领域:
食品科学
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材料科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Zhongqin Chen,Yahui Zhu,Wenhong Cao,Longjian Zhou,Chaohua Zhang,Xiaoming Qin,Huina Zheng,Haisheng Lin,Jialong Gao
Processing stages play critical role in the nutrition and flavor changes of marine products. This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis adductor during boiling, rinsing, baking and drying processing stages by high performance liquid chromatography, headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. The results showed that the overall processing stages favorably preserved the essential amino acids. Drying obviously increased the umami and sweet amino acids contents by 72.08%, 67.77%, respectively (P < 0.05), and promoted the production of flavor nucleotides. In addition, the overall processing stages significantly increased the protein and lipid oxidation degree by (1.49–3.01)-fold and (4.25–5.81)-fold, respectively, compared with raw group (P < 0.05). Moreover, alcohols were the major volatiles in raw group, while the aldehydes, alcohols, and hydrocarbons predominated in rinsing, baking and drying stages. In conclusion, the processing maintained the nutrition value and improved the flavor of scallop adductors.
研究领域:
食品科学
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营养学
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风味化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2017
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IF 4.529
Xiao-Pei Hu,Qing-Da An,Da-Yong Zhou,Ting Lu,Fa-Wen Yin,Liang Song,Qi Zhao,Jiang-Hua Zhang,Lei Qin,Bei-Wei Zhu,Fereidoon Shahidi
Different classes of lipids and phospholipids (PL) as well as fatty acid (FA) compositions, and glycerophospholipid (GP) molecular species in edible parts (adductor muscles) and by-products (gonads and mantles) of scallops Patinopecten yessoensis and Chlamys farreri were characterized. The lipids contained high levels of polyunsaturated FA (PUFA) (20.44–58.81% of total FAs) and PL (54.99–78.26% of total lipids). Among PL, phosphatidylcholine (41.39–51.86 mol%) was dominant. More than 230 GP species belonging to glycerophosphocholine, glycerophosphoethanolamine, glycerophosphoserine, glycerophosphoinositol, lysoglycerophosphocholine, lysoglycerophosphoethanolamine and lysoglycerophosphoinositol were characterized. Individual GP molecular species in different body parts of scallops were also partially quantified. Most of the dominant GP species contained PUFA, especially eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3). Considering the high level of PUFA enriched GP, edible parts and by-products (gonads and mantles) of scallops Patinopecten yessoensis and Chlamys farreri provide great potential as health-promoting food for human consumption.
研究领域:
海洋生物学
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营养学
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食品科学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2021
·
IF 6.475
Jing-Xuan Gao,Yu-Ying Zhang,Xu-Hui Huang,Rong Liu,Xiu-Ping Dong,Bei-Wei Zhu,Lei Qin
As an important aquaculture shellfish, the superior taste and high nutritional value of oyster ( Crassostrea gigas Thunberg) have drawn extensive attention. In this study, twenty-one free amino acids (FAAs) and six 5′-nucleotides were evaluated through stable isotope labeling-liquid chromatography coupled with tandem mass spectrometry (SIL-LC-MS/MS), and the lipid profile was explored using ultrahigh performance liquid chromatography-Q Exactive HF mass spectrometry (UHPLC-QE/MS). The adductor muscle of the oyster possessed a high level of sweetness-related amino acids (Arg, Gly and Hyp) and 5′-nucleotides. A total of 149 lipid species were detected in different tissues of oysters, including 17 triacylglycerols (TAGs), 6 diacylglycerols (DAGs), 61 phosphatidylcholines (PCs), 29 phosphatidylethanolamines (PEs), 11 lysophosphatidylcholines (LPCs), 8 lysophosphatidylethanolamines (LPEs), and 1 lysophosphatidylinositol (LPI). FAAs, 5′-nucleotides and lipid profile in the digestive gland of oysters can be divided into three stages, from November to April, May to July, and August to October. The highest proportion of umami-taste amino acids and 5′-nucleotides appeared from March to May. The highest percentage of high unsaturation degree glyceride and phospholipids appeared in August and April, respectively. Thus, the results reported in this study are important for product development and sustainable exploitation in the future.
研究领域:
水产养殖
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生物化学
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代谢组学
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营养科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2022
·Vol. 46
·期 6
·e16534
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IF 2.609
Hongkai Xie,Chenlinrui Yue,Fengjiao Fan
This study investigated the effects of different tea polyphenol (TP) treatments (control, unmarinated, and marinated) on scallop adductor muscle lipid oxidation during hot air drying. Results showed that the marinated sample had the lowest peroxide value, thiobarbituric acid reactive substances, polyunsaturated fatty acids loss, free radical level, and lipoxygenase activity during drying, indicating that the marination process maximized the antioxidant effects of TP. These results were achieved by the distributing of TP on lipid oxidation site, effectively intercepting free radical chain reaction and inhibiting lipoxygenase activity. The significant loss of total phenolic content in the marinated sample confirmed this result. The control, unmarinated, and marinated sample lost 26.52%, 9.99%, and 6.46% of eicosapentaenoic acid and docosahexaenoic acid during drying, respectively, indicating that the marination more efficiently maintained its high nutritive value in terms of lipid. This study provided a more effective way of using TP to control lipid oxidation in seafood during drying. Novelty impact statement Marinated with TP improved its antioxidant effect during scallop drying. More than 26% of EPA + DHA lost in scallop adductor muscle, while less than 7% of EPA + DHA lost in marinated scallop adductor muscle during drying. Marinated with TP maintained the higher nutritive value of scallop during drying.
研究领域:
食品科学
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营养学
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水产养殖
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化学
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产品关联
DOI
高影响因子
Journal of Aquatic Food Product Technology
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2022
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IF 2.006
Hongkai Xie,Hui Chen,Linrui Yuechen,Fengjiao Fan
The effect of different antioxidants of bamboo leaves (AOB) treatment on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot air drying was investigated. The results demonstrated that the marinated sample had the lowest peroxide value, thiobarbituric acid-reactive substances, polyunsaturated fatty acids loss, free radical level, and lipoxygenase activity during drying, indicating that the marination process maximized the antioxidant effects of AOB. The results indicate that this process could interfere with free radical chain reaction and inhibit lipoxygenase activity since AOB is correctly distributed on the site of lipid oxidation. After drying, eicosapentaenoic acid + docosahexaenoic acid content in control, unmarinated, and marinated samples decreased by 26.10%, 11.25%, and 7.29%, respectively, suggesting that the marination process maintained more efficiently its high nutritive value in terms of lipid content. Overall, the use of AOB provides a more effective strategy to control lipid oxidation in seafood, mainly scallops, during drying.
研究领域:
食品科学
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水产养殖
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）