JOURNAL OF FOOD PROCESS ENGINEERING
·
2020
·Vol. 43
·期 10
·e13495
·
IF 1.703
Luyun Cai,Yaru Wang,Ailing Cao
Active films with essential oils have attracted more attention in recent years. In order to improve the solubility and stability of ginger essential oil (GEO) in film forming solutions, GEO coarse emulsion and nanoemulsions were prepared named CGEO (z-average = 799.53 nm), NGEO-1 (z-average = 114.71 nm) and NGEO-2 (z-average = 59.30 nm), respectively. And the effect of concentration (0.5% and 1.0% v/v) and particle sizes of GEO emulsions on the physiochemical and preservation properties of fish sarcoplasmic protein and chitosan blend based edible films were studied in this study. The elongation at break significantly ( p < .05) increased after adding GEO emulsions, and the light transmittance, water vapor permeability and water solubility were the lowest when NGEO-2 was incorporated into films. The antioxidant and antimicrobial activities of films were concentration-dependent. Furthermore, all the films were applied into packaging red sea breams fillets, and the results of total viable counts, pH and thiobarbituric acid demonstrated that SP-CH films with GEO emulsions, especially nanoemulsions obviously prolonged the shelf-life of fillets during 4°C. Practical Applications In recent years, the research about incorporating essential oils into edible films to prepare active edible films due to their antimicrobial and antioxidant properties have been more documented. In this study, fish sarcoplasmic protein and chitosan were chosen as film-forming materials to prepare active films with ginger essential oil emulsions. The physicochemical, mechanical, optical properties of films showed that the films have the basic characteristics as food packaging materials. The releasing and antioxidant property of films indicated that the active films have a potential application in packaging food which was easy oxidized. The basic properties of films combined with oxidation indicators (total viable count, pH and thiobarbituric acid reactive substances) would provide the scientific basis for developing active films and their application for food packaging, such as seafood, meat, fruits and vegetables.
研究领域:
食品科学
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材料科学
·
化学工程
·
生物技术
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高影响因子
ANALYTICA CHIMICA ACTA
·
2013
·
IF 4.387
Xiaopan Chen,Chao Han,Heyong Cheng,Jinhua Liu,Zigang Xu,Xuefeng Yin
This work demonstrated the feasibility of mercury speciation analysis by anion exchange chromatographic separation with inductively coupled plasma mass spectrometry detection. For the first time, by complexing with the mobile phase containing 3-mercapto-1-propanesulfonate into negatively charged complexes, fast separation of inorganic mercury (Hg 2+ ), monomethylmercury (MeHg), ethylmercury (EtHg) and phenylmercury (PhHg) was achieved within 5 min on a 12.5-mm strong anion exchange column. The detection limits for Hg 2+ , MeHg, EtHg and PhHg were 0.008, 0.024, 0.029 and 0.034 μg L −1 , respectively. The relative standard deviations of peak height and peak area (5.0 μg L −1 for each Hg species) were all below 3%. The determined contents of Hg 2+ , MeHg and total Hg in a certified reference material of fish tissue by the proposed method were in good accordance with the certified values with satisfactory recoveries. The relative errors for determining MeHg and total mercury were −2.4% and −1.2%, respectively, with an acceptable range for spike recoveries of 94–101%. Mercury speciation in 11 fish samples were then analyzed after the pretreated procedure. The mercury contents in all fish samples analyzed were found compliant with the criteria of the National Standards of China.
研究领域:
环境科学
·
分析化学
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DOI
PubMed
高影响因子
CERAMICS INTERNATIONAL
·
2018
·Vol. 44
·期 7
·8550-8555
·
IF 3.057
Jing Zhang,Yanjing Li,Tingting Gao,Xuefeng Sun,Pei Cao,Guowei Zhou
In this study, flower-shaped TiO 2 /C embedded with fish-scale-like MoS 2 (TiO 2 /C/MoS 2 ) microspheres were synthesized by impregnating MoS 2 into the interspace of TiO 2 /C. The TiO 2 /C/MoS 2 microspheres (diameter of 2–3 µm), which are composed of several homogeneous flake-shaped petals, were then applied as anode in lithium-ion batteries. MoS 2 has a fish-scale shape with size of approximately 10 nm. In addition, MoS 2 is connected to the TiO 2 petal surface. In the flower-shaped TiO 2 /C/MoS 2 microspheres, TiO 2 acts as backbone for MoS 2 that can effectively minimize the strain of volume changes. The fish-scale-like MoS 2 can provide more active sites for reactions. The flower-shaped TiO 2 /C/MoS 2 electrode exhibits a discharge capacity of 621 mA h g −1 at 100 mA g −1 after 100 cycles, which is much higher than that of TiO 2 /C electrode (291 mA h g −1 ) and pure MoS 2 electrode (160 mA h g −1 ). Compared with TiO 2 /C and pure MoS 2 , the structural and compositional features of the TiO 2 /C/MoS 2 microspheres enhance the specific capacity and cycling stability.
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JOURNAL OF CHROMATOGRAPHY A
·
2014
·
IF 4.258
Xiaoli Sun,Jincheng Wang,Yun Li,Jiajia Yang,Jing Jin,Syed Mazhar Shah,Jiping Chen
A series of novel dummy molecularly imprinted polymers (DMIPs) were prepared as highly class-selective sorbents for fluoroquinolones. A non-poisonous dummy template, daidzein, was used for the first time to create specific molecular recognition sites for fluoroquinolones in the synthesized polymers. The influence of porogen polarity on dummy molecular imprinting effect was studied. The DMIP prepared using dimethylsulfoxide−acetonitrile (1:1.8, v/v) as porogen achieved the highest imprinting factors (IF) for fluoroquinolones over a range of IF 13.4–84.0. This DMIP was then used for selective extraction of eight fluoroquinolones (fleroxacin, ofloxacin, norfloxacin, pefloxacin, ciprofloxacin, lomefloxacin, enrofloxacin and gatifloxacin) from fish samples based on dummy molecularly imprinted matrix solid-phase dispersion (DMI-MSPD). The extracted fluoroquinolones were subsequently analyzed by high-performance liquid chromatography (HPLC) equipped with a fluorescence detector (FLD). The developed method had acceptable recoveries (64.4−102.7%) and precision (RSDs: 1.7−8.5%, n = 5) for determination of fluoroquinolones in fish samples fortified at levels of 10 and 100 ng g −1 . The limits of detection (LODs) for identification of eight fluoroquinolones ranged between 0.06 and 0.22 ng g −1 . The results demonstrated great potential of the optimized method for sample preparation in routine analysis of trace fluoroquinolones in fish samples.
研究领域:
分析化学
·
食品科学
·
环境科学
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高影响因子
FOOD CHEMISTRY
·
2014
·
IF 3.259
Xiaomin He,Ke Dai,Aimin Li,Hao Chen
Residues of eight perfluorinated compounds (PFCs) were investigated in 15 fish samples from the Danjiangkou reservoir and Hanjiang river (Xiangyang and Zhongxiang sections). The total concentrations of PFCs in fish muscles ranged from 2.01 to 43.8 ng g − 1 dry weight. The mean concentration of total PFCs from related muscles showed the following trend in various regions: Zhongxiang section < Xiangyang section < Danjiangkou reservoir. Perfluorooctane sulphonate (PFOS) was the dominant PFC in the fish liver samples from the Danjiangkou reservoir. The calculated hazard ratio (HR) of PFCs, for all fish muscle samples, was less than 1.0, and could be classified at safe levels for the general population. However, yellow croaker fish from the Danjiangkou reservoir and Hanjiang river–Xiangyang section had HRs of 0.2, indicating that frequent consumption of this contaminated fish may pose an unacceptable risk to human health.
研究领域:
环境科学
·
毒理学
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高影响因子
Environmental Engineering Research
·
2022
·
IF 3.932
Samuel OKON
The increasing environmental impact of fish waste has attracted more attention towards developing simple, greener, and effective valorization methods. This study employed optimized milder extraction methods as a potential process intensification strategy to valorize marine and freshwater fish wastes with significant proximate compositions (p < 0.05). Using response surface methodology, the optimized parameters, including lower temperature (60℃), less enzyme concentration (1%), and 1:1 ratio of less toxic solvents, had high desirability levels (˃ 0.92). Although identical chemical functional groups were observed in the infrared spectra, the marine fish waste produced higher oil yields. The physicochemical characteristics of the oils were within the international CXS 329-2017 standard. Palmitic acid (21.21–26.63%), oleic acid (19.78–27.11%), eicosapentaenoic acid (6.02–9.97%), and docosahexaenoic acid (17.00- 20.83%) were the dominant saturated and unsaturated fatty acids in the cr...
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高影响因子
Foods
·
2026
·Vol. 15
·期 8
·1434
·
IF 6
Huaiyuan Chen,Jiaqi Huang,Xinxin Fan,Ru Jia,Changrong Ou,Huamao Wei,Tao Huang
Surimi-based products are widely popular in the market owing to their unique texture and nutritional properties; however, traditional processing methods often result in reduced lipid content, despite lipids playing a crucial role in health. This study evaluated the effects of adding glycosylated fish gelatin emulsifying gel (prepared by glycosylating fish gelatin (FG) with D(+)-glucose (Glu) or β-cyclodextrin (β-CD) for 2 h) at 5%, 10%, and 15% (w/w) to hairtail surimi on its gel properties. The results indicated that both emulsified gels significantly enhanced gel strength, texture, and visual whiteness of hairtail surimi gel, with FG-βCD showing more pronounced improvements. FG-βCD also substantially reduced exudation and improved moisture distribution, resulting in a 69.81% decrease in juice loss. Furthermore, the addition of gelatin emulsifying gels shifted protein secondary structures toward more ordered forms, increasing α-helix and β-sheet content while reducing disordered components. Chemical interaction analysis revealed that hydrophobic interactions and nonspecific binding contributed to the reinforcement of gel formation. In conclusion, these findings highlighted that glycosylated emulsifying gels, as functional exogenous additives for surimi, offer a viable strategy for developing lipid-enriched, high-quality surimi products that meet emerging nutritional demands.
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Peng Yang,Zhuohui Du,Quanwen Liu,Yunfeng Yang,Xiulian Li,Xiangquan Zeng,Fengjun Guo,Xinguang Fan
TA was compatible with the PDA NPs/FSG and formed cross-linked network. • TA/PDA NPs/FSG film exhibited enhanced mechanical and barrier properties. • TA/PDA NPs/FSG film exhibited stable and superior photothermal performance. • TA/PDA NPs/FSG film extended cherry tomatoes shelf life under NIR irradiation. Fish scale gelatin possessed favorable film forming properties. However, its practical application was limited by inadequate antibacterial activity and suboptimal physical characteristics. This study modified FSG with tannic acid (TA) to enhance its physical properties and incorporated polydopamine nanoparticles to impart photothermal antibacterial functionality. Tannic acid/polydopamine nanoparticle/fish scale gelatin (TA/PDA NPs/FSG) photothermal films were readily obtained using a straightforward casting method. SEM indicated that TA modification reduced cross-sectional cracking in the films. FTIR and XRD confirmed that the modified gelatin primarily was primarily driven by hydrogen bonding interactions between the phenolic hydroxyl groups of TA and the hydroxyl groups in gelatin. The 5% TA/PDA NPs/FSG film demonstrated significantly enhanced physical properties compared to the unmodified control. It mainly included a 42.73% reduction in water vapor permeability, a 55.14% decrease in air oxygen transmission rate, a 72.11% increase in elongation at break and a 48.73% reduction in tensile strength. Furthermore, TA incorporation improved the photothermal performance, enabling the 5% TA/PDA NPs/FSG film to rise by 77.4 °C under 808 nm near-infrared irradiation. In packaging freshness tests, it was found to maintain the fresh appearance, weight, firmness and soluble solids content of cherry tomatoes, thereby extending the shelf life. Download: Download high-res image (253KB) Download: Download full-size image
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高影响因子
Foods
·
2026
·Vol. 15
·期 18
·3216
·
IF 6
Hui-Lin Zhao,Yu-Ting Jiao,Lei Qin,Jia-Nan Chen,Xu-Hui Huang
Persistent aldehydic off-notes in fish products are influenced not only by lipid oxidation but also by protein-associated retention of odor-active aldehydes. A remaining question is how gingerol side-chain length and aldehyde structure jointly alter this apparent retention. Mackerel myofibrillar protein (MP) was therefore combined with (E)-2-decenal (T2D), (E,E)-2,4-decadienal (DDE), or trans-4,5-epoxy-(E)-2-decenal (E2D), with or without 6-, 8-, or 10-gingerol. Headspace solid-phase microextraction–gas chromatography–mass spectrometry, interaction disruptors, spectroscopy, molecular docking, and 100 ns molecular dynamics simulations were integrated. All three gingerols decreased the apparent aldehyde-binding ratio of MP. At 125 µmol/g protein, 10-gingerol reduced T2D, DDE, and E2D binding from approximately 81%, 72%, and 85% to 68%, 65%, and 68%, respectively. Spectroscopic responses were consistent with changes in the optical and conformational environment; fluorescence was interpreted as apparent quenching without numerical inner-filter correction, and CD band changes provided evidence of a treatment-related conformational response without assigning exact secondary-structure fractions. Docking ranked 8-gingerol most favorably, whereas the selected binary MYH7-10-gingerol trajectory showed greater pocket residence and a more favorable MM/GBSA estimate than the corresponding MYH7-DDE trajectory. The combined evidence supports a three-layer working model involving matrix partitioning, protein-level site accessibility, and pocket-level competition. These findings provide a mechanistic basis for sensory validation rather than direct proof of deodorization.
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高影响因子
ACS Food Science & Technology
·
2026
·
IF 3
Junyi Huang,Wanshan Liang,Jiaqi Shao,Minjie Wang,Qiufeng Nong,Haoxian Huang,Saiyi Zhong,Pengzhi Hong,Shouchun Liu
This study utilized Seriola dumerili processing byproducts, fermented with Exiguobacterium profundum, Staphylococcus gallinarum, Aspergillus oryzae, Zygosaccharomyces rouxii, and Lactobacillus plantarum subsp. Plantarum. It compared enzymatic hydrolysis (M), koji-making (Q), and compound fermentation (QM) on fish sauce quality, flavor, and microbial dynamics against commercial sauce. In the 30 days, Group M had the highest protein content (12.00 g/100 mL), but lower amino nitrogen and free amino acids; Group Q had the richest free amino acids (1639.81 mg/100 mL), medium amino nitrogen content, but less protein dissolution; Group QM had the highest amino nitrogen content (0.67 g/100 mL), lowest salt content (9.74 g/100 mL), protein content (11.16 g/100 mL), and free amino acid content (1576.08 mg/100 mL), which were also close to those of single fermentation process. Aldehydes, ketones, esters, alcohols, acids, phenols, pyrazines, pyridines, pyrroles, and other volatile flavor compounds were determined by GC-MS. The number of flavor compounds detected in each group was as follows: Q (145) > M (129) > QM (95) > commercial group (54) (p < 0.05). OPLS-DA identified 3-furaldehyde, 2-furanmethanol, and ethanoic acid as key flavor compounds (VIP > 1). 16S rRNA revealed Lacticaseibacillus paracasei, Lactiplantibacillus pentosus, Aspergillus flavus, and Zygosaccharomyces sp. NCYC 3042 as dominant microbes. Streptococcus sp. uncultured, Zygosaccharomyces sp. NCYC 3042, Fusarium oxysporum, and Zygosaccharomyces sp. NBRC 0495 showed positive correlations with most characteristic volatile flavor compounds (R > 0.65). Lacticaseibacillus paracasei, Streptococcus sp. uncultured, Zygosaccharomyces sp. NCYC 3042, and Zygosaccharomyces sp. NBRC 0495 have significant positive correlations with most organic acids (R > 0.69). QM fish sauce demonstrated superior quality and unique flavor compared to commercial sauce.
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高影响因子
Journal of Future Foods
·
2026
·
IF 10.6
Cheng-Zhen Nie,Ji Wang,Xin- Yu Wu,Xu-Hui Huang,Lei Qin
In this study, fermented fish sausage was investigated as the research subject, with an innovative process employing partial fat substitute by egg yolk being adopted. The impact of replacing fat with egg yolk on product flavor and quality was systematically analyzed using multi-omics techniques, including flavoromics, lipidomics, and metabolomics. The 50% egg yolk substitution group exhibited optimal sensory acceptance. Moreover, it significantly reduced peroxide and TBARS values (P < 0.05). A total of 34 volatile flavor compounds were identified in this study, among which 10 key differential compounds formed the characteristic flavor profile. Lipidomic analysis revealed a significant enrichment of PC (16:0/18:1) as a core differential lipid. Alongside the dynamic changes in metabolites, including free amino acids and organic acids, these factors contributed to the unique flavor profile of the product. This study provides a theoretical foundation and technical pathway for the development of flavor-enhanced fermented fish products.
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高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Yuan Duan,Kai Ma,Xiao Fu,Shaoxiong Li,Rongqiang Chen,Jirong Zhao,Xiaoyu Wang,Yong Hong Meng,Shuai Zhang,Yurong Guo
Polysaccharide reinforcement enhances the mechanical strength of fish gelatin (FG), narrowing its performance gap with mammalian gelatins (bovine and porcine gelatins). However, the improved mechanical strength is often accompanied by reduced optical transparency due to interfacial incompatibility-induced aggregation, phase separation, and light scattering. Herein, a covalent–noncovalent interfacial regulation strategy based on dialdehyde carboxymethyl chitin nanofibers (dCMCh-NF) was developed to optimize protein–polysaccharide interactions in FG hydrogels. At a low loading of 0.1 wt%, dCMCh-NF effectively reinforced the FG network. The FG/dCMCh8-NF hydrogel exhibited a hardness of 695.52 ± 4.51 g, significantly higher than that of pure FG (497.30 ± 19.19 g) and comparable to that of mammalian gelatin. Meanwhile, its light transmittance reached 85.70 ± 1.32%, markedly exceeding that of FG/CMCh-NF (71.37 ± 0.47%). Structural characterization and molecular dynamics simulations revealed that aldehyde groups on dCMCh-NF formed Schiff-base linkages with FG as the primary interaction, while hydrogen bonding and electrostatic interactions served as secondary stabilizing forces. This dual crosslinking suppressed local aggregation, reduced phase separation, and facilitated the formation of a homogeneous and compact network, thereby minimizing light scattering. This work establishes covalent–noncovalent interfacial regulation as an effective strategy for overcoming the inherent transparency-strength trade-off in polysaccharide-reinforced FG hydrogels.
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高影响因子
危险品化学品经营许可证（带存储）