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.
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2020
·
IF 4.972
Jia-Nan Yan,Bin Nie,Xin-Yu Jiang,Jia-Run Han,Yi-Nan Du,Hai-Tao Wu
The complex coacervation between scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ -carrageenan ( κ -C) as influenced by ionic strength (NaCl and KCl) were monitored by using turbidimetric analysis at pH 1–12. The optical density of SMGHs/ κ -C complexes initially increased at lower ionic strength (0–0.5 M) whereas decreased at higher ionic strength (0.5–1.5 M) as a result of the salt-enhanced and salt-reduced effect, respectively. Both of pH c and pH φ1 exhibited ionic strength-dependent behavior that firstly shifted to acidic pH followed by an increase as salt increasing. Moreover, salt addition strongly promoted the gelation of SMGHs/ κ -C which was mainly driven by electrostatic forces, as reflected by increasing storage modulus G' from 3621 to 6559 Pa, 2681–25631 Pa at 0.1 Hz and decreasing T 23 relaxation time from 349.10 to 296.89 ms, 241.07–186.89 ms by 0–0.5 M NaCl/KCl, respectively. Furthermore, the rheological and relaxation time T 2 data were well associated with microscopy images that SMGHs/ κ -C gels with NaCl/KCl showed a denser network with more flocculation formation and larger pore sizes with thicker network wall, especially in KCl group, which indeed supported the gel elasticity. Taken together, this study could provide theoretical and methodological basis for new functional hydrogel products with modified gel strength and microstructure by understanding the complex coacervation in gel system.
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高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 12
·e17177
·
IF 2.609
Xue-Chen Wang,Xiao-Fan Cui,Yi-Nan Du,Shi-Qi Xu,Yu-Qiao Wang,Hai-Tao Wu
The gel properties and microstructure of scallop male gonad hydrolysates (SMGHs) were investigated by combing with κ-carrageenan (κ-C) and locust bean gum (LBG). It was shown that the initial elastic module of SMGHs/κ-C 0.1 Hz got marked improvement from 202.3 Pa to 326.7 Pa and the melting temperature also increased 6°C with the addition of LBG. According to the data of low-field nuclear magnetic resonance, the relaxation time T 23 markedly reduced in SMGHs/κ-C/LBG, representing the migration of water might result in a strong bind among SMGHs, κ-C, and LBG. Fourier transform infrared spectroscopy showed the existence of hydrogen bonding between LBG and SMGHs/κ-C. Low-temperature scanning electron microscopy showed that the SMGHs/κ-C/LBG ternary complexes possessed smaller voids and more dense network structures. These results could provide more possibilities for the application of SMGHs and polysaccharide complexes in functional hydrogel development. Novelty impact statement We evaluated the gel and microstructure properties of ternary composite gel consisted of protein hydrolysates from male gonad of scallop ( Patinopecten yessoensis ) (SMGHs), κ-carrageenan (κ-C), and locust bean gum (LBG). The results showed that the addition of κ-C and LBG significantly improved the gel properties of SMGHs.
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高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 87
·期 1
·302-311
·
IF 3.167
Yi-Nan Du,Shan Xue,Jia-Nan Yan,Xin-Yu Jiang,Hai-Tao Wu
The objective of this study was to investigate the properties of ternary composite gel of scallop ( Patinopecten yessoensis ) protein hydrolysates (SMGHs)/κ-carrageenan (KC)/xanthan gum (XG). The rheological properties, moisture-distribution, molecular structure, and microstructure of SMGNs/KC/XG gels were analyzed. The results showed that the G ′ value, melting temperature, and water holding capacity of SMGHs/KC/XG were higher than those of SMGHs, SMGHs/KC, and SMGHs/XG. FTIR spectrum showed the generation of hydrogen bonds between SMGHs and KC/XG, and the carboxylic acid group of XG interacts with SMGHs. Moreover, the cryo-SEM results showed that SMGHs/KC/XG exhibited a tighter, smoother, and more aggregated microstructure than those of SMGHs, SMGHs/KC, and SMGHs/XG. These results indicate that the gel and microstructural properties of SMGHs are significantly improved by addition of KC and XG, and SMGHs/KC/XG has potential to be used as functional hydrogels for food, pharmaceutical, and biomedical applications. Practical Application Scallop ( Patinopecten yessoensis ) male gonads are rich in protein and usually regarded as byproducts during adductor processing. Because of its gelation properties, scallop male gonads have potential to be used as functional hydrogels for food. The SMGHs/KC/XG ternary composite gel showed excellent gel properties, which would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/KC/XG to embed bioactive compounds, such as curcumin and β-carotene.
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高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Jia-Cheng Liu,Bin Nie,Yu-Qiao Wang,Jia-Nan Yan,Hai-Tao Wu
BACKGROUND Previous studies have investigated complexation and coacervation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and polysaccharides influenced by pH and blending ratio. It has been found that SMGHs/polysaccharide composite shows better gel properties under strongly acidic conditions. Thus, the complexation and coacervation of SMGHs and gellan gum (GG) were investigated via turbidimetric titration at different pH values (1–12) and biopolymer blending ratios (9.5:0.5–6:4). RESULTS Both pH c and pH φ1 exhibited ratio-independent behavior with constant values at approximately pH 5.8 and pH 3.8, respectively, dividing SMGHs/GG blends into three phases named mixed polymers, soluble complexes and insoluble coacervates, respectively. Overall, SMGHs and GG exhibited synergistic gelation under neutral and acidic conditions, with the initial storage modulus ( G' ) increasing by approximately 42.5-, 573.7- and 3421-fold and 97.7-, 550.3- and 0.5-fold, respectively, at pH 7, 5 and 3, compared with SMGHs and GG. As pH decreased from 7 to 3, the initial G' and viscosity η values of SMGHs/GG gels increased by 20.1- and 2.3-fold, respectively, exhibiting the greatest increase in gel strength. Moreover, the free water in the SMGHs/GG system significantly shifted toward lower relaxation times attributed to the immobilization of the outer hydration layers. SMGHs/GG gels in the insoluble phase exhibited denser networks and rougher surfaces, supporting the enhanced rheological properties and water retention capacity of the gel. CONCLUSION This work provides a basic foundation for the development of pH-driven SMGHs/GG gelation by examining complexation and coacervation processes. © 2024 Society of Chemical Industry.
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高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 58
·期 5
·2236-2246
·
IF 3.612
Xiaoyang Liu,Jiatong Sun,Yue Li,Xuening Yu,Fawen Yin,Deyang Li,Pengfei Jiang,Yoshimasa Nakamura,Dayong Zhou
Summary Recently, food-derived peptides were frequently studied and used as metal ion chelator against negative effects of trace element absorption induced by various human gastrointestinal environments. In this study, the scallop mantle hydrolysates (SMHs) were produced and characterised to study their intestinal promotion of zinc absorption. During production of hydrolysates, the results of degree of hydrolysis (DH) and proteins solubility suggested that the alcalase was suitable for the production of peptides from scallop mantle proteins where the chelating conditions were settled (30 °C, 10 min and 3 mg mL −1 ). The molecular distribution of SMH was mainly 1–5 kDa and chelation of zinc with SMH (involved in carboxyl and amine group of SMH) triggered no significant alteration on the secondary structure of SMH. Zinc morphologically altered the surface structures of SMH. Moreover, SMH could successfully carry and transport zinc while the fluorescence staining indicated free zinc accumulated inside the tissue of everted rat sacs. Finally, several representative transported peptides (intact or cleaved) were identified, such as FTGEPGPSGPT, AINDPFIDL and ALPHAILRI. This study provided a theoretical basis for the investigation of absorption of marine animal-derived peptides as zinc carriers.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Yu-Qiao Wang,Jia-Nan Yan,Yi-Nan Du,Shi-Qi Xu,Zhu-Jun Zhang,Bin Lai,Ce Wang,Hai-Tao Wu
Studying the noncovalent interactions between proteins and polysaccharides is quite important mainly due to the wide number of applications such as developing pH-responsive complexes. Scallop Patinopecten yessoensis male gonad hydrolysates‑sodium alginate (SMGHs-SA) was investigated as noncovalent complexes at pH from 1 to 10. The critical pH values pH C (around 6) and pHφ (around 4) were independent of the SMGHs-SA ratio, indicating the formation of soluble and insoluble complexes. The pH response of SMGHs-SA complexes was evaluated by investigating the rheological behavior, moisture distribution, functional group change and microstructure. Compared to the co-soluble and soluble complexes phases, the SMGHs-SA complexes had a higher storage modulus and viscosity as well as a lower relaxation time ( T 23 ) in the insoluble complexes phase (pHφ>3). Additionally, the amide I band and COO − stretching vibration peaks were redshifted and the amide A band vibration peaks were blueshifted by acidification. Electrostatic interactions and intermolecular/intramolecular hydrogen bonding led to SMGHs-SA agglomeration at pH 3, forming a uniform and dense gel network structure with strong gel strength and water-retention capacity. This study provides a theoretical and methodological basis for the design of novel pH-responsive complexes by studying SMGHs-SA complex coacervation .
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高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Jia-Nan Yan,Yu-Qiao Wang,Xin-Yu Jiang,Jia-Run Han,Yi-Nan Du,Jin-Feng Pan,Hai-Tao Wu
The electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates (SMGHs) and κ -carrageenan ( κ -C) were monitored by using turbidimetry at various pH (1–12) and biopolymer mixing ratio (9:1–1:9). The pH c exhibited ratio-independent behavior, and pH φ1 , pH max exhibited ratio-dependent behavior, respectively. The decreasing ratio enhanced the gel strength of SMGHs/ κ -C at higher pH while inversely at lower pH, ascribing to more SMGHs aggregates and stronger neutralization between positively charged patches in SMGHs and κ -C at lower pH and higher ratio. Moreover, SMGHs/ κ -C gel at acid condition exhibited lower relaxation times ( T 21 and T 23 ). Furthermore, the rheological and relaxation time T 2 data were well associated with microscopy images which indicated that SMGHs/ κ -C gel showed a well-distributed network structure at more acidic domains, supporting stronger gel rigidity and water-holding capacity.
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高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2019
·Vol. 121
·期 7
·1800493
·
IF 1.852
Zi-Xuan Wu,Xiao-Pei Hu,Da-Yong Zhou,Zhi-Feng Tan,Yu-Xin Liu,Hong-Kai Xie,Kanyasiri Rakariyatham,Fereidoon Shahidi
The scallops Chlamys farreri and Patinopecten yessoensis from the Yellow Sea are evaluated according to the seasonal changes of lipid nutritional value including lipid classes, phospholipid (PL) classes, fatty acid (FA) composition, atherogenicity index (IA), thrombogenicity index (IT), and glycerophospholipid molecular species, for the first time. More than 32 species of glycerophosphocholine (GPCho) and 42 species of glycerophosphoethanolamine (GPEtn) are determined. For samples harvested in February, the PL molecular species containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) account for 48.57–50.77% and 80.45–85.50% of total molecular species, respectively, for GPCho and GPEtn. Moreover, the samples harvested in February contain higher levels of polyunsaturated fatty acid (PUFA) (58.76–59.12% of total FA) and PL (84.67–85.11% of total lipids) but lower level of cholesterol (8.77–10.10%) as well as IA (0.29–0.31) and IT (0.12–0.13) compared to samples harvested in other seasons. Therefore considering nutritional value, the lipids from scallops ( C. farreri and P. yessoensis ) harvested in February have better value in view of commercial exploitation. Practical Application : A systematic and in-depth investigation on seasonal changes in basic component and lipid nutritional value in adductor muscle of C. farreri and P. yessoensis is reported in this contribution. This useful information makes it possible to use scallop lipid for producing higher value-added products in view of commercial exploitation. Chlamys farreri and Patinopecten yessoensis from the Yellow Sea are evaluated according to the seasonal changes of lipid qualities including lipid classes, phospholipid classes, fatty acid composition, atherogenicity index, thrombogenicity index, and glycerophospholipid molecular species for the first time. Considering nutritional value, the lipids from scallops ( C. farreri and P. yessoensis ) harvest in February have better value in view of commercial exploitation.
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高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Zhu-Jun Zhang,Yu-Qiao Wang,Lin Li,Jie Zheng,Ce Wang,Bin Lai,Jia-Nan Yan,Hai-Tao Wu
This study investigated the gelation of scallop male gonad hydrolysates (SMGHs) modified with sodium dodecyl sulfonate (SDS) and three polysaccharides, including κ -carrageenan (KC), ι -carrageenan (IC), and gellan gum (GG), and the film-forming properties were further evaluated. The transparency of SMGHs was improved by SDS in a dose-dependent manner, while the gel properties were disrupted. In this case, the gelling properties could be improved by introducing KC, IC, and GG, as reflected by 3.1–5.1 folds increment in G′ , 1.5–1.9 folds increment in hardness, 4%–6% increment in springiness, 19%–24% reduction in T 23 , and higher proton densities. In addition, the blueshift of SMGHs/SDS/polysaccharide amide II bands suggested increased electrostatic interactions within SMGHs and each polysaccharide. These scenarios could be ascribed to the compact and well-distributed network of SMGHs/SDS/polysaccharide. Furthermore, SMGHs-based ternary composite gels with desirable optical and mechanical properties could be applied as films in the food industry.
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高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Jia-Nan Yan,Yi-Nan Du,Xin-Yu Jiang,Shi-Qi Xu,Hai-Tao Wu
A composite hydrogel composed of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) and κ -carrageenan (KC) was fabricated with a designed microstructure to preserve curcumin (Cur) during the upper gastrointestinal tract (GIT). The presence of KC obviously increased the initial elastic moduli (8.2–761.8 Pa), shortened the relaxation time T 23 (517.37–420.10 ms) as well as caused the blue shift of the emission peak and quenched the intrinsic fluorescence of Cur in SMGHs/KC-Cur system, signifying the solid combination within SMGHs and KC. In addition, the red shift in O–H stretching bands and blue shift in amide I bands in SMGHs/KC-Cur further accentuated the involvement of hydrogen bonds and electrostatic interactions within SMGHs, KC and Cur. The disappearance of crystalline structures suggested the successful embedment of Cur in the hydrophobic core of SMGHs. Moreover, the microstructure of the hydrogels varied from heterogeneous with tattered large pore cavities and scattered patches to homogeneous distribution with dense mesh and solid network wall. These scenarios caused a more compact network of SMGHs/KC-Cur than SMGHs-Cur to protect Cur from releasing in simulated intestinal and simulated colonic phases with slower released rate, both of which had the final extent of Cur release exceeding 90%. Furthermore, cryo-SEM showed that the significant release of Cur from hydrogels in the simulated intestinal phase was due to SMGHs matrix erosion with even larger pore sizes, tattered network and thinner network wall. Therefore, it is suggested that SMGHs/KC hydrogels with biocompatibility and good tolerance to acid environment could be reliable and desirable soft materials to embed and deliver Cur to the colon, having potential applications in functional foods and biological therapeutic purposes.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Jia-Nan Yan,Jia-Run Han,Xin-Yu Jiang,Wen-Hui Shang,Wen-Gang Jin,Yi-Nan Du,Hai-Tao Wu
Involvement of DNA in gelation and microstructural properties of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and corresponding hybrid gel with κ-carrageenan (SMGHs/κ-C) was studied using DNase pretreatment. Although DNase pretreatment significantly transformed SMGHs from weak gels to liquid, it made SMGHs have a superior synergistic effect on gel formation with κ-C by evidence of 2.7-fold G′ and 1.1-fold melting temperature. However, the relaxation time (T21 and T23), functional groups, and flocculation behavior were comparable between SMGHs/κ-C and SMGHs/DNase/κ-C. Moreover, SMGHs/DNase/κ-C exhibited a denser network with more numerous patches and larger void spaces. These results suggest that DNA contributes to the gel formation of SMGHs whereas restricts more cationic peptides in SMGHs to bind sulfate groups in κ-C during gel formation.
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高影响因子
危险品化学品经营许可证（带存储）