ENVIRONMENTAL POLLUTION
·
2023
·
IF 8.9
Jia Xie,Minghua Liu,Miao He,Yifan Liu,Jian Li,Fangxia Yu,Yuancai Lv,Chunxiang Lin,Xiaoxia Ye
Developing safe and efficient diclofenac sodium (DS) removal technology has become a critical issue. This study synthesized the fish-scale biochar by co-pyrolysis of fish scale and phosphoric acid (H 3 PO 4 ). In addition to increasing the specific surface area and pore volume of fish-scale biochar, H 3 PO 4 assisted in the formation of Graphitic N and sp 2 C, as well as reacting with C═O groups to form a significant number of phosphorus-containing groups. All these functional groups could act as major active sites for DS adsorption. Adsorption data could well fit pseudo-second-order and Langmuir models. The maximum adsorption capacity of FSB 600-15 for DS was 967.1 mg g −1 , which was much better than that reported in the literature. Under the synergistic effect of various mechanisms (pore-filling effect, electrostatic attraction, H-bonding, π-π, and n-π electron donor-acceptor interactions), the DS ultra-efficient adsorption on FSB 600-15 was realized. Meanwhile, the DS adsorption by FSB 600-15 was an endothermic, spontaneous, and entropy-increasing process. Furthermore, the DS adsorption capacity was more than 426.5 mg g −1 in the actual water, which was sufficient for practical applications.
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ELECTROCHIMICA ACTA
·
2022
·
IF 7.336
Ningxiang Wu,Xiao Gu,Shuhao Zhou,Xu Han,Huitao Leng,Panpan Zhang,Pan Yang,Ying Qi,Sheng Li,Jingxia Qiu
Membrane capacitive deionization (MCDI) technology is a promising water quality desalination technology. It is reasonably necessary to find suitable electrode materials with unique properties for high desalination performance. Herein, fish scales (FSs) are selected as precursors for obtaining carbon materials with a hierarchical porous structure with the contributions from hydroxyapatites (HAs) templates, which are naturally contained in the FSs. The characterizations of the derived carbon show that it possesses an ultra-high specific surface area of 3,761.71 m 2 g −1 , a lot of micro/mesopores, natural heteroatomic doping sites and excellent wettability. As a result, it shows an excellent desalination capacity of 29.14 mg g −1 and good electrode regeneration performance, proving that the fish scales-derived carbon is promising for MCDI application.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
·
IF 8.025
Peiqiong You,Lin Wang,Ning Zhou,Ying Yang,Jie Pang
Blackcurrant anthocyanins (BCA) can be used to improve the structure and properties of konjac glucomannan (KGM)/carboxymethyl cellulose (CMC) composite film. In this study, the microstructure of the KGM/CMC/BCA composite film was evaluated. The results show that BCA is uniformly dispersed in the KC matrix, which changes the mechanical properties of the film (tensile strength (TS): 55.00 → 38.44 MPa and elongation at break (EB): 8.60 → 3.67%) and barrier properties (water vapor permeability (WVP): 0.67 → 2.53 g·mm/m 2 day kPa). With the addition of BCA (0.05, 0.15, 0.20 wt%), the composite film exhibits higher thermal stability . Among them, 0.15 wt% has the best thermal stability. The composite film also shows the antioxidant and antibacterial properties of BCA, and has an inhibitory effect on food-borne pathogens. The composite film will show different colors in different buffers, which can be observed with the naked eye. Therefore, KGM/CMC/BCA film can be applied to smart food packaging to realize real-time monitoring of meat product quality.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Lili Yang,Mengyang Yang,Jiamin Xu,Yinghua Nie,Wenjuan Wu,Ting Zhang,Xichang Wang,Jian Zhong
This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack skin gelatin (APSG). Their gel strengths (Bloom values) were: 361 ± 1 (SCSG) > 253 ± 4 (CLCSG) > 69 ± 1 (SSG) > 36 ± 2 (APSG). Higher molecular weights and α/β subunit contents of gelatins might induce higher gel strengths. Both creaming and droplet stability were completely the same to the contents of imino acids, β-sheet percentages, and β-turn percentages, whereas they were completely the opposite to random coil percentages. The emulsion stabilization mechanisms involved an “fish skin source – protein chemical composition – protein secondary structure – protein functional properties – emulsion stability” route. This study provided useful knowledges for gelatin science and for the comprehensive utilization of aquatic by-products in gelatin industry.
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JOURNAL OF FOOD PROTECTION
·
2021
·
IF 2.077
Lijun Xu,Meiqing Ren,Yue Cui,Xiaohuan Miao,Zhaoguang Yang,Haipu Li
ABSTRACT The present study was conducted to reveal the concentrations and patterns of organochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs) in seven species of freshwater food products ( Procambarus clarkii, Ctenopharyngodon idellus, Parabramis pekinensis, Hypophthalmichthys molitrix, Cyprinus carpio, Aristichthys nobilis, and Carassius auratus ) collected from aquaculture farms around Changsha, People's Republic of China. The OCPs and PCBs in the muscle tissue of these species were analyzed to assess the health risk associated with dietary intake. The mean concentrations of OCPs and PCBs were 6.38 to 15.90 and 3.18 to 5.12 ng g −1 wet weight, respectively. Heptachlor and δ-HCH were the main OCP contaminants in the tested samples, accounting for >74% of the total OCPs. PCB52 was the main PCB, accounting for >88% of the total PCBs. The bioaccumulation of OCPs and PCBs in these aquatic products depends upon the species. C. idellus had the highest concentrations of OCPs, and H. molitrix had the highest concentrations of PCBs. The mean lipid concentration in these freshwater species was 6.08 to 19.8% (dry weight) and was significantly correlated with the concentrations of OCPs and PCBs. The health risk from consumption of these freshwater species was assessed based on the hazard ratios and hazard quotient , and consumption of these products was determined to pose a carcinogenic risk.
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Foods
·
2021
·Vol. 10
·期 11
·2572
·
IF 4.35
Xinxiu Ma,Jingran Bi,Xinyu Li,Gongliang Zhang,Hongshun Hao,Hongman Hou
In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce.Tetragenococcus(40.65%),Lentibacillus(9.23%),Vagococcus(2.20%),Psychrobacter(1.80%),Pseudomonas(0.98%),Halomonas(0.94%) andStaphylococcus(0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted byTetragenococcusandHalomonas. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated thatStaphylococcus nepalensis5-5 andStaphylococcus xylosusJCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.Keywords:fish sauce;biogenic amines;microbial community dynamics;starter;correlation analysis
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ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
·
2021
·Vol. 28
·期 32
·44111-44123
·
IF 4.223
Ye Chunmeng,Shi Jiaqi,Zhang Xuesheng,Qin Li,Jiang Zhongguan,Wang Jinhua,Li Yucheng,Liu Bingxiang
As a class of synthetic sulfur drugs, sulfonamides (SAs) have been used to treat diseases and promote organism growth. Different concentrations of SAs have been detected in the water environment, which has threatened the ecological environment. In this study, the contamination of 9 SAs in water, sediments, and 8 fish species from the Hangbu-Fengle River, China, were analyzed using UPLC-MS/MS. The total SA concentrations in surface water, sediments, and fish were ND-5.064 ng/L, ND-5.052 ng/g dry weight (d.w.), and ND-1.42 ng/g wet weight (w.w.), respectively. The major compounds were sulfadiazine (SDZ), sulfamerazine (SMZ), and sulfamethoxazole (SMX) in water and fish. The SA levels of in fish from different habitat preferences revealed a spatial difference, with the order of demersal species > pelagic species. Moreover, the SA concentrations were affected by trophic guilds, indicating their decrease in the order of piscivorous fish > omnivorous fish > planktivorous fish > herbivorous fish. The obtained bioaccumulation factors showed that SMZ and SMX have strong bioenrichments in Ophiocephalus argus Cantor and Pelteobagrus fulvidraco . The risk assessment indicated that SAs did not pose significant health threats to the organisms. This research is the first report of SA contamination in the Hangbu-Fenle River, which can provide an important scientific basis for their pollution prevention and ecological risk assessment in the aquatic environment.
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CHEMICAL ENGINEERING JOURNAL
·
2021
·
IF 13.273
Binbin Zhou,Weihui Ou,Chenghao Zhao,Junda Shen,Guobin Zhang,Xianghu Tang,Zhiqin Deng,Guangyu Zhu,Yang Yang Li,Jian Lu
Surface-enhanced Raman spectrometry (SERS) is one of the most important on-site testing tools. However, it remains a great challenge for the SERS to achieve on-site safety evaluation for fish and meat products, due to their extremely complicated compositions of wide-ranging chemicals, the potential existence of unknown micro-organisms, and the difficulty to directly acquire spectra information from inside the product. Here, we report a convenient strategy for mass fabrication of a novel type of SERS sensors through electrochemical nanoetching of commercial Ag needles. The thus obtained SERS sensor features rich surface nanostructures of ultrahigh SERS sensitivity, making them highly compatible with low-cost portable Raman spectrometers to realize on-site detection. These sensors can be inserted into the products to read out the depth-profile information, e.g., from purine, proteins, and lipids. Unlike the conventional insertable SERS sensors that are coated with foreign plasmonic nanoparticles, the novel sensor possesses nano-carved plasmonic surface structures that are highly resistant to aggregation and materials loss, enabling much improved durability well suited for depth-profiling applications. Interestingly, these sensors can be repetitively regenerated by acid rinsing while maintain high enhancement effect. Instant detection of fish or meat spoilage at early stage is realized in a few minutes using the novel sensors reported here, demonstrating an attractive means for on-site food quality control in a rapid, low-cost, and convenient manner.
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JOURNAL OF FOOD SAFETY
·
2020
·Vol. 40
·期 5
·e12832
·
IF 1.133
Qiuying Li,Jinxiu Xu,Dongdong Zhang,Keli Zhong,Tong Sun,Xuepeng Li,Jianrong Li
An edible bilayer film incorporated with lysozyme based on chitosan and sodium alginate was prepared via the layer-by-layer method. The film was characterized and its effects against the fish spoilage bacteria Pseudomonas fluorescens and Shewanella putrefaciens were investigated and compared to the monolayer films. The results suggest that electrostatic interactions such as hydrogen bonds occurred between the two layers of the bilayer film. Compared with monolayer films, the mechanical and gas barrier properties of the bilayer film were improved and higher inhibitory activity against both bacteria was exhibited. After treatment with the bilayer film, scanning electron microscopy revealed the serious damage to the bacterial cell surface, and cell membrane permeability and nucleic acid leakage increased. The bilayer film also affected the activity of alkaline phosphatase and adenosine triphosphatase. SDS-PAGE of bacterial total protein revealed that the protein concentration n decreased, which may be due to the leakage of proteins from the damaged bacterial cell. All the results indicate that the bilayer film possesses good physicochemical properties and can destroy the bacterial cell membrane. Such superior antibacterial properties against fish spoilage bacteria indicate a good potential application of bilayer films in fish preservation.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Mingyu Ji,Jiulin Wu,Xinyu Sun,Xiaoban Guo,Wenjin Zhu,Qingxiang Li,Xiaodan Shi,Yongqi Tian,Shaoyun Wang
In this paper, the natural antibacterial agent cinnamaldehyde (CA) was made into nanoemulsions to improve its water solubility. Subsequently, the active gelatin (GL-CA-Vc) films with antibacterial and antioxidant activities were prepared by combining silver carp skin gelatin with CA nanoemulsions and vitamin C (Vc). Compared with the gelatin control (GL-Control) film, the thickness, roughness and water vapor permeability (WVP) of active films increased significantly. In addition, the elongation at break (EAB) and light barrier property of active films were also enhanced. The antibacterial and antioxidant activities of active films were related to the content of active additives. The film containing 100 mg of CA and 50 mg of Vc (GL-100CA-50Vc) had good light barrier property and a high EAB (158.00 ± 12.51%). What's more, the inhibition rate of GL-100CA-50Vc film against Pseudomonas aeruginosa was 55.97 ± 4.25%, and the free radical scavenging rate of the film to ABTS and DPPH was 96.26 ± 0.72% and 95.74 ± 0.20% respectively, which indicated that the film had good antibacterial and antioxidant activities.
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Food Bioscience
·
2020
·
IF 3.067
Zhaoxia Yang,Sasa Liu,Jing Lv,Zeping Sun,Wenhuan Xu,Chaofan Ji,Huipeng Liang,Shengjie Li,Chenxu Yu,Xinping Lin
Chouguiyu (stinky Mandarin fish), a traditional spontaneously fermented fish in China, is famous for its unique aroma and pleasant taste. However, the relationships between the succession of microorganisms during the fermentation and the formation of Chouguiyu 's unique aroma and taste remain to be characterized. In this study, 16S rRNA gene amplicon sequencing was done to investigate the evolving microbiota during Chouguiyu fermentation, and the volatile compounds and amino acids profiles were measured alongside with chemical characterization of the samples (e.g., determination of pH, TVB-N, TBARS , and TCA-soluble peptides). Based on the changes of the microbiota, the fermentation was categorized into two stages: early-fermentation, 1st-3rd days; and late-fermentation, 4th-7th days. Linalool, piperitone, anethole , 1-octen-3-ol, 2-methyl-3-octanone and indole were identified as characteristic volatile compounds in Chouguiyu . According to the sensory evaluation results, the flavor of the Chouguiyu was reinforced in the late-fermentation stage. Redundancy analysis showed the relationships between evolving microbiota and the formation of Chouguiyu 's aroma and taste, and Psychrilyobacter was identified to be the most important bacterial genus contributing to flavor and aroma development, followed by Fusobacterium , Arcobacter and O c eanisphaera . These genera were positively correlated with Glu, Met, Tyr, Pro, linalool, piperitone, indole, TBARS, TVB-N, and TCA , and influenced the flavor and aroma of the Chouguiyu . The results of this study provided a scientific basis to further improve Chouguiyu production.
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FOOD CHEMISTRY
·
2019
·
IF 5.399
Xiuying Liu,Keke Chen,Jiayan Wang,Yu Wang,Yiwei Tang,Xue Gao,Lijie Zhu,Xuepeng Li,Jianrong Li
Fish freshness monitoring is important for consumers. This study aims to develop an colorimetric sensing label based on bromocresol green (BCG) and a sol-gel matrix layer coated onto filter paper to monitor fish freshness. Characterization results showed that the sol-gel layer was successfully coated, and the coating yield was 14.25%. The fish freshness could be detected clearly by the naked eye as the color of the sensing label changed. A Hue Saturation Value (HSV) model was used to correlate the response of the sensing label to the freshness of fish samples. Hue (H) values showed a linear response to the total volatile basic nitrogen (TVB-N) concentration in the range of 16.4–23.11 mg/100 g at room temperature, and in the range of 9.28–24.12 mg/100 g at a chilled temperature. The sensing label was applied to other types of fish, and showed an intense color change during the spoilage trial.
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危险品化学品经营许可证（带存储）