FOOD CHEMISTRY
·
2019
·
IF 5.399
Deyang Li,Hongkai Xie,Zhongyuan Liu,Ao Li,Jiaxuan Li,Bing Liu,Xiaoyang Liu,Dayong Zhou
The shelf lives of hot-air-dried (HD) and freeze-dried (FD) Penaeus vannamei were predicted by accelerated storage testing combined with Arrhenius Equation. Meanwhile, the changes in lipid profiles and colour of the dried shrimps during storage were investigated. The predicted shelf life of FD shrimp was more than 1.47-fold than that of HD shrimp. Compared to HD shrimp, FD shrimp had lower levels of oxidation parameters such as peroxide value (POV) and thiobarbituric acid-reactive substances value (TBARS) during storage. In addition, FD shrimp had less reduction in lipid components such as triacylglycerol (TAG), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and all fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) after storage. Moreover, FD shrimp showed a less significant decrease in redness value and increase in yellowness value. Therefore, FD shrimps have better quality stability during storage and then possess longer shelf life than HD shrimp.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Shouchun Liu,Luyao Zhang,Zhuyi Li,Meijiao Liu,Jing Chen,Pengzhi Hong,Saiyi Zhong,Jiamin Huang
This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, and flavor of vacuum-packed Penaeus vannamei . The results showed that the increase in freeze-thaw cycles, the pH, total volatile base nitrogen (TVB-N) and total plate count (TPC) of shrimp increased significantly. Meanwhile, sensory evaluation scores, hardness, elasticity and chewiness decreased. Low-frequency nuclear magnetic resonance (LF-NMR) analysis showed that the water content of shrimp continued to decline during storage as the immobilized water balance fell and the free water ratio increased in the F-T groups. In addition, W1S, W1W, W2S, and W6S in the electronic nose, which were characteristic sensors of whole shrimp odor, could distinguish samples with different sensory freshness, TPC, and TVB-N contents and rapidly detect the occurrence of shrimp quality deterioration. This study provided an experimental basis for the quality control of Penaeus vannamei during storage, transportation, and sales. It can further provide a reference for studying the cold chain preservation of aquatic products.
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Food Bioscience
·
2026
·
IF 6.2
Yuxin Liu,Xinyu Cui,Luyun Cai,Weiliang Guan
Air exposure is the primary stressor during waterless transport of live shrimp, affects shrimp metabolism and is closely associated with quality deterioration, particularly the loss of umami taste. However, the regulatory pathways underlying air exposure induced changes in umami-related metabolites in shrimp muscle and their actual impact on flesh taste remain unclear. Here, we investigated adenosine monophosphate-activated protein kinase (AMPK)-regulated metabolic responses in Pacific white shrimp ( Penaeus vannamei ) during air exposure and assessed their implications for flesh taste. Air exposure increased cytosolic Ca 2+ and the adenosine monophosphate (AMP)/adenosine triphosphate (ATP) ratio, indicating activation of upstream AMPK signals. AMPK responses were tissue- and time-dependent: liver kinase B1 (LKB1) and Ca 2+ /calmodulin-dependent protein kinase kinase (CaMKK) and AMPK transcription peaked earlier in muscle than in hepatopancreas. AMPK reached its maximum at 8 h in muscle but at 12 h in hepatopancreas, consistent with enhanced glycolysis to compensate for energy deficiency. In parallel, ATP degradation and protein catabolism promoted the accumulation of umami-related metabolites in muscle, including inosine monophosphate (IMP) and free amino acids. Electronic tongue and equivalent umami concentration (EUC) analyses showed that 4 h exposure produced the most favorable taste profile, with increased umami and sweetness and reduced bitterness. Overall, moderate air exposure was associated with enhanced umami development, accompanied by AMPK-associated metabolic remodeling. This study updates the understanding of air exposure effects on umami taste of shrimp muscle contributing to the optimization of waterless transportation practices of aquatic animals.
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FOOD CHEMISTRY
·
2020
·
IF 6.306
Jing Gao,Juyu You,Juhong Kang,Fanghong Nie,Hongwu Ji,Shucheng Liu
In this study, an ultrasonic-assisted extraction using microemulsions was developed for the recovery of natural astaxanthin from shrimp waste. To select applicable solvent systems, the phase equilibrium, microstructure, and physical properties of the microemulsions were investigated. Then the effect of ultrasonic power, ultrasonic time, and microemulsion composition on the extraction efficiency ( EE Ast ) and extraction yield ( E Ast ) of astaxanthin were determined. Compared with organic solvents (ethanol, acetone, and dimethyl sulfoxide), the microemulsion contained tributyloctylphosphonium bromide ([P 4448 ]Br), tributyloctylphosphonium trifluoroacetate ([P 4448 ]CF 3 COO), or tetrabutylphosphonium trifluoroacetate ([P 4444 ]CF 3 COO) resulted in significantly enhanced extraction of astaxanthin due to the stronger electrostatic interactions and hydrogen-bonding interactions. When ultrasonic-assisted extraction conditions were 50 W and 60 min, the highest EE Ast and E Ast reached 32.47 µg·g −1 and 99% by using the IL-in-water microemulsion of [P 4448 ]Br/(TX-100 + n -butanol)/water (0.13:0.25:0.62, w/w), respectively. The IL-based microemulsion is an adequate alternative to conventional methods in the extraction and recovery of astaxanthin from natural bioresources.
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 45
·期 9
·e15754
·
IF 2.19
Jia-Liang Wang,Zhuo-Liang Yu,Fa-Wen Yin,De-Yang Li,Hui-Lin Liu,Liang Song,Da-Yong Zhou
The effects of different extraction solvents on the extraction yield and chemical composition of oils from by-products of marine shrimp Penaeus vannamei ( Pv ) and freshwater shrimp Procambarus clarkia ( Pc ) were investigated. Our results indicated that the ethanol and n-hexane mixture (4:1, v/v) was suitable solvent for simultaneous extraction of phospholipid and nonpolar lipids. By contrast, the ethanol and n-hexane mixture (4:1, v/v) and single ethanol were suitable solvents for the extraction of polyunsaturated fatty acids-rich (36.10%–42.78% of total fatty acids for Pv and 23.57%–25.58% of total fatty acids for Pc ) and phosphatidylcholine-rich (66.22–67.09 mol% of total phospholipids for Pv and 55.01–58.68 mol% of total phospholipids for Pc ) oils, but acetone was suitable solvent for the extraction of astaxanthin-rich oil (436.19 μg/g oil for Pv and 799.27 μg/g oil for Pc ). The findings will provide relevant information that can be used to improve the production of nutritional oils from shrimp by-products. Practical applications This study provides a theoretical basis for creating proper extraction processing to recover nutritional oils from shrimp by-products. For example, the ethanol and n-hexane mixture (4:1, v/v) was a suitable solvent for simultaneous extraction of phospholipid and non-polar lipids. By contrast, both of the ethanol and n-hexane mixture (4:1, v/v) and single ethanol were suitable solvents for the extraction of polyunsaturated fatty acids (PUFA)-rich and phosphatidylcholine-rich oils, but acetone was a suitable solvent for the extraction of astaxanthin-rich oil. Therefore, the oils extracted from shrimp by-products are rich in phospholipid, PUFA, and astaxanthin, which may be used as new functional food ingredients.
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Food & Function
·
2021
·Vol. 12
·期 5
·2282-2291
·
IF 5.396
Mengqi Zhang,Peihai Li,Fengxia Wang,Shanshan Zhang,Haonan Li,Yun Zhang,Ximin Wang,Kechun Liu,Xiaobin Li
Phospholipids not only have high nutritional value, but also have a positive effect on cardiovascular disease, cancer and nervous system diseases. However, the activity of individual phospholipid classes of shrimp phospholipids is rarely studied. This paper researched phospholipids in the by-products of Penaeus vannamei processing. The phospholipid classes of the head from P. vannamei (PV) were separated by column chromatography, analyzed with UHPLC-Q-Exactive HF/MS, and quantified using ammonium ferrothiocyarate spectrophometry. In addition, their cardiovascular activities in zebrafish models were evaluated. A total of 5 phospholipid classes were obtained, including PV-PC, PV-PE, PV-PI, PV-PS and PV-SM, and identified as phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS) and sphingomyelin (SM), respectively. In the phospholipid profiling analysis, PV-PC (308 molecules) had the highest proportion with 85.24%, followed by PV-PE (139 types) with 9.32%, PV-SM (41 structures) with 4.75%, PV-PS (24 types) with 0.16%, and PV-PI (6 molecules) with 0.03%. In the quantitative analysis, the content of PV was 45.7%, and the purity of phospholipid classes was 75.5–88.1%. In the cardiovascular activity assays, the effects of different phospholipid classes were different. For example, PV-PC groups had strong angiogenesis activity, but PV-PE groups showed the opposite property. Our comprehensive profiling analysis and in vivo bioactivity evaluation of phospholipids from the head of P. vannamei can provide evidence for their targeted applications in the future.
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Lansha Song,Keting Li,Lian Shuai,Sha Li,Xinyao Wei,Xingyi Chen,Lei Wang
Novel bioactive films were formulated via optional novel pH-cycle treatment using pectin with its weight basis of 0–8% polysaccharide from fungi Dictyophora rubrovalvata (DRP), known for its antioxidant and hypoglycemic properties. Characterizations were performed by microscopic techniques, Fourier transform infrared, X-ray diffraction, and thermal gravimetric analysis (TGA), as well as correlation analysis, etc. It was found that pectin integrated with DRP (especially those after pH-cycle treatment) exhibited significantly improved functionalities, including light barrier resistance, mechanical flexibility, thermal stability and antioxidant capacity. Notably, the elongation at break of film by incorporating 8% DRP into pectin via pH cycle reached the highest value of 20.25% as well as the strongest scavenging rates for DPPH∙ + and hydroxyl radicals at the respective rate of 75.52% and 85.71%, indicating the highest preservation efficacy on fresh Penaeus vannamei ( P <0.05). Correlational analysis offers theoretical information for the fabrication of pectin-based films as natural active packaging.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yingrui Wang,Tianqi Zhou,Lin Li,Yuqiao Wang,Jianan Yan,Ce Wang,Bin Lai,Haitao Wu
The novel food composite hydrogel with delivery function consisting of shrimp powder (SP) and κ-carrageenan (κ-C) was constructed and used for loading apigenin (API). Binary mixtures of liquid SP and κ-C could form gels with solid behavior. Furthermore, the addition of API increased the initial modulus of elasticity of SP/κ-C by approximately 47.3%, as well as a 14.9% reduction in the relaxation time T 23 . Moreover, the O-H stretching band and the amide I band of SP/κ-C binary gel loaded with API were blue shifted, and the XRD characteristic peak of API disappeared in SP/κ-C/API. In addition, broken macropores and dispersed patch microstructures were presented in SP and κ-C, whereas the SP/κ-C and SP/κ-C/API hydrogels were homogeneously distributed with dense mesh and solid mesh walls. Hydrophobic interactions were the main forces in the SP/κ-C/API composite hydrogels, which were improved 1.3-fold. Furthermore, SP/κ-C/API was extended and released to more than 55% extent during simulated intestinal colonic digestion. These results suggested that a stable and dense binary gel was formed by SP and κ-C, which could seal and extended release effect of API to the colon.
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Aquaculture Reports
·
2024
·
IF 3.2
Kangyuan Qu,Siyuan Xiong,Caiqian Huang,Xiaoxia Jiang,Lixia Tian,Shiwei Xie
Ornithine is an arginine family amino acid and is not incorporated into protein. This study evaluated its role in growth, immune response and acute NH 3 stress tolerance of Penaeus vannamei . Six diets with graded levels (0.6, 0.9, 1.2, 1.5, 1.8, 2.1 g kg −1 ) of L-ornithine were formulated, and fed the shrimp for 8 weeks. The growth of shrimp was significantly improved with the dietary ornithine levels increased from 0.6 to 1.5 g kg −1 . Feed efficiency, protein efficiency ratio and protein productive value showed a similar trend to the growth performance of shrimp. Whole body protein and muscle lipid of shrimp were significantly increased in shrimp fed 1.8 g kg −1 ornithine compared to those fed 0.6 g kg −1 ornithine. The contents of several amino acids were increased with the dietary ornithine increased to 1.5 g kg −1 . Elevated levels of ornithine increased the Nitric Oxide (NO) content and suppressed arginase activity in the hemolymph. The relative mRNA expression of superoxide dismutase , heat shock protein 70 , dorsal and caspase 3 were increased with the dietary addition of ornithine, while the mRNA level of arginase was decreased with the increasing dietary ornithine levels. After 9 h acute NH 3 stress, mortality of shrimp reduced with the increasing dietary ornithine levels. The relative mRNA levels of superoxide dismutase , heat shock protein 70 , dorsal and catalase were increased with the dietary addition of ornithine after the acute NH 3 stress. The second-order regression analysis of weight gain and survival after acute stress revealed that the suitable ornithine content in the shrimp diet was 1.4–1.5 g kg −1 .
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FISH & SHELLFISH IMMUNOLOGY
·
2024
·
IF 4.1
Renzhi Liu,Yanjun Ding,Futao Jing,Zhifei Chen,Chen Su,Luqing Pan
The advancement of the Penaeus vannamei industry in a sustainable manner necessitates the creation of eco-friendly and exceptionally effective feed additives. To achieve this, 720 similarly-sized juvenile shrimp (0.88 ± 0.02 g) were randomly divided into four groups in this study, with each group consisting of three replicates, each tank (400 L) containing 60 shrimp. Four experimental diets were formulated by adding 0, 500, 1000, and 1500 mg kg −1 glycerol monolaurate (GML) to the basal diet, and the feeding trial lasted for 42 days. Subsequently, a 72-h White Spot Syndrome Virus (WSSV) challenge test was conducted. Polynomial orthogonal contrasts analysis revealed that with the increase in the concentration of GML, those indicators related to growth, metabolism and immunity, exhibit linear or quadratic correlations ( P < 0.05). The results indicate that the GML groups exhibited a significant improvement in the shrimp weight gain rate, specific growth rate, and a reduction in the feed conversion ratio ( P < 0.05). Furthermore, the GML groups promoted the lipase activity and reduced lipid content of the shrimp, augmented the expression of triglyceride and fatty acid decomposition-related genes and lowered the levels of plasma triglycerides ( P < 0.05). GML can also enhanced the humoral immunity of the shrimp by activating the Toll-like receptor and Immune deficiency immune pathways, improved the phagocytic capacity and antibacterial ability of shrimp hemocytes. The challenge test revealed that GML significantly reduced the mortality of the shrimp compared to control group. The 16S rRNA sequencing indicates that the GML group can increases the abundance of beneficial bacteria. However, 1500 mg kg −1 GML adversely affected the stability of the intestinal microbiota, significantly upregulating intestinal antimicrobial peptide-related genes and tumor necrosis factor-alpha levels (P < 0.05). In summary, 1000 mg kg −1 GML was proven to enhance the growth performance, lipid absorption and metabolism, humoral immune response, and gut microbiota condition of P. vannamei, with no negative physiological effects.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Qiaozhen Liu,Songyi Lin,Kexin Liu,Shuqi Jia,Shuya Wang,Na Sun
Covalent modification is an effective strategy for reducing the allergenicity of single allergens. However, due to the complexity of the food matrix, its application in hypoallergenic food production requires further exploration. The study showed that covalent modification of fucoidan decreased the specific antibody levels, inhibited Th2 cell differentiation, and reduced mast cell degranulation, suggesting that it significantly reduced the allergenicity of Penaeus vannamei. Further analysis showed that covalent modification not only up-regulated the intestinal tight junction proteins expression and improved intestinal mucus secretion but also restored intestinal microbial homeostasis by immunological and 16S rRNA gene sequencing. Additionally, covalent modification inhibited dendritic cell maturation and CD8+ T cell differentiation, thereby reducing antigen recognition and presentation, as determined by transcriptome and flow cytometry. Therefore, the covalent modification of fucoidan reduced shrimp allergenicity by enhancing intestinal barrier function and inhibiting antigen presentation. In conclusion, it is a potential strategy for processing hypoallergenic foods.
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CURRENT MICROBIOLOGY
·
2025
·Vol. 82
·期 9
·1-11
·
IF 2.6
Gu Yiwen,Lin Xiu,Lu Yanxu,Fang Shuguang,Hu Kun,Ju Xin,Li Liangzhi,Chen Zhi
The increasing use of antibiotics in shrimp aquaculture has raised concerns regarding ecological safety and the emergence of antibiotic resistance. This study aimed to isolate and characterize probiotic lactic acid bacteria (LAB) strains from the gut of Penaeus vannamei to evaluate their potential as antibiotic alternatives in aquaculture. Two strains, S1 and S2, were identified with 99.79 and 99.51% similarity to Pediococcus acidilactici DSM 20284 and Enterococcus lactis BT159, respectively. Based on minimum inhibitory concentration (MIC) assays, both strains exhibited high sensitivity to the tested antibiotics. They also demonstrated notable acid and bile salt tolerance, with S1 maintaining a survival rate of 30% at pH 5 and S2 achieving 40% survival at pH 6. Under 0.03% bile salt concentration, survival rates were approximately 60% (S1) and 45% (S2), while S1 retained 15% viability even at 0.9% bile salt. Enzymatic activity analysis indicated that both strains exhibited lower amylase activity compared to other hydrolytic enzymes, with S2 showing higher cellulase and protease activities than S1. Antimicrobial assays revealed that both strains exerted broad-spectrum inhibition against four indicator pathogens. S1 exhibited the strongest inhibitory effect against Aeromonas hydrophila (inhibition zone: 1.6–2.2 cm), whereas S2 showed the highest inhibition against Vibrio parahaemolyticus (1.5–2.4 cm). Feeding trials demonstrated that the combined application of S1 and S2 significantly enhanced shrimp body weight (6.05 ± 0.09 g vs. 9.23 ± 0.2 g, P < 0.01) and survival rate (62.49% ± 1.56 vs. 93.78% ± 2.55, P < 0.01). These findings highlight the potential of Lactobacillus strains as probiotics in shrimp farming, offering a sustainable approach to reducing antibiotic dependency and improving shrimp health and productivity.
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