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Yi P, Yan Y, Kong Y, Chen Q, Wu M, Liang N, Zhang L, Pan B. The opposite influences of Cu and Cd cation bridges on sulfamethoxazole sorption on humic acids in wetting-drying cycles. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 898:165547. [PMID: 37454847 DOI: 10.1016/j.scitotenv.2023.165547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/26/2023] [Accepted: 07/13/2023] [Indexed: 07/18/2023]
Abstract
Wetting-drying cycles in the environment could change the inner- or outer-sphere complexation of heavy metal cations on natural organic matter (NOM) and then influence ternary interactions with organic contaminants - a rarely-discussed essential geochemical process. In this work, the sorption of sulfamethoxazole (SMX) on humic acids (HAs) mediated by cations (Cu2+ and Cd2+) was investigated. Considering that outer-sphere complexation could be transformed into inner-sphere complexation during vacuum freeze-drying, the role of inner- or outer-sphere complexation on SMX sorption was explored. The experimental sorption results and density functional theory (DFT) calculations suggested that Cu2+ and Cd2+ sorption on HAs was mainly outer- and inner-sphere complexation, respectively. Cd2+ consistently promoted SMX sorption on HAs, while Cu2+ promoted and inhibited SMX sorption before and after freeze-drying. The structure of HA-Cu complexes with inner-sphere complexation was more compact than those with outer-sphere complexation, which reduced the accessibility of sorption sites for SMX on HA-Cu and inhibited SMX sorption. However, the greater number of coordination sites of Cd2+ may provide more sorption sites and the structure of HA-Cd was looser. These findings provide a groundbreaking understanding of the sorption of organics on natural adsorbents in the presence of cations.
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Affiliation(s)
- Peng Yi
- Yunnan Provincial Key Lab of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China
| | - Yani Yan
- Yunnan Provincial Key Lab of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China
| | - Ying Kong
- Yunnan Provincial Key Lab of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China
| | - Quan Chen
- Yunnan Provincial Key Lab of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China.
| | - Min Wu
- Yunnan Provincial Key Lab of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China
| | - Ni Liang
- Yunnan Provincial Key Lab of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China
| | - Lijuan Zhang
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bo Pan
- Yunnan Provincial Key Lab of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China.
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Chen J, Shi C, Xu J, Wang X, Zhong J. Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques. Food Chem X 2023; 18:100748. [PMID: 37360973 PMCID: PMC10285089 DOI: 10.1016/j.fochx.2023.100748] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 05/27/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023] Open
Abstract
This work studied the physicochemical properties and odor profiles of tilapia muscles after exposure to four types of thermal processing methods: microwaving, roasting, boiling, or steaming. The effect of thermal processing on textural properties followed a pH-water state-water content-tissue microstructure-mass loss-textural properties route, expressed in the following manner: microwaving > roasting > steaming ≈ boiling. After processing, muscle pH increased from 6.59 ± 0.10 to 6.73 ± 0.04-7.01 ± 0.06, and hardness changed from 1468.49 ± 180.77 g to 452.76 ± 46.94-10723.66 ± 2898.46 g. Gas chromatography-based E-nose analysis confirmed that these methods had significant odor fingerprint effects on the tilapia muscles. Finally, the combined analysis of headspace solid-phase microextraction-gas chromatography-mass spectrometry, statistical MetaboAnalyst, and odor activity value showed that the microwaved, roasted, steamed, and boiled tilapia muscles had, respectively, three (hexanal, nonanal, and decanal), four (2-methyl-butanal, 3-methyl-butanal, decanal, and trimethylamine), one (2-methyl-butanal), and one (decanal) relatively important volatile compounds.
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Affiliation(s)
- Jiahui Chen
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Cuiping Shi
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Jiamin Xu
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
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Nile Tilapia Skin Impregnated with Antibacterial Silver/Titanium Dioxide Compounds. Appl Microbiol 2023. [DOI: 10.3390/applmicrobiol3010018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Abstract
The development of alternative (and free-of-antibiotics) antibacterial and antibiofilm agents is an important strategy to circumvent the resistance of bacteria to antibiotics. Herein, we explore the production of mixed oxides by incorporating silver nanoparticles in titanium dioxide as a silver concentration-dependent antibacterial agent that is further incorporated in Tilapia fish skin (a promising prototype of xenograft), integrating the antibacterial activity of mixed oxide into the intrinsic properties of Tilapia skin. The antibiofilm activity of samples prepared with high concentrations of silver (10 wt% of precursor AgNO3) has been considered a good antibiofilm response. The influence of silver content is also observed with respect to the minimum bactericidal concentration, which is reduced to 3.13 mg/mL with a characteristic kill time in the order of 30 min that is associated with antibiofilm activity in biofilm-forming strains of Staphylococcus aureus. These results indicate that modified Tilapia fish skin acquires antibacterial behavior and can be explored for xenografts with prospective applications in the light-dependent actuation of TiO2-based compounds.
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Chen P, Qiu Y, Chen S, Zhao Y, Wu Y, Wang Y. Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano ( Trachinotus ovatus). Front Nutr 2022; 9:1063836. [PMID: 36505247 PMCID: PMC9729768 DOI: 10.3389/fnut.2022.1063836] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Accepted: 11/01/2022] [Indexed: 11/25/2022] Open
Abstract
The quality of dried fish products differs based on the drying method employed owing to the different drying principles, with changes in protein affecting the quality of these products. Therefore, we investigated the differences in golden pompano (Trachinotus ovatus) fish tissue structure and protein physicochemical properties under different drying methods. Freeze drying (FD) induced less tissue damage, leaving more intact myofibrils, than that of hot air drying (HAD) and heat pump drying (HPD). The structural stability of myofibrillar protein was retained to a greater extent after FD, while myoglobin oxidation was lower, and fish meat color was well maintained. Our findings not only elucidated the effects of several drying methods on the physicochemical properties of fish protein, but also determined the mechanism underlying quality changes observed during the drying process. This provides a theoretical reference for the study of dried fish filet processing.
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Affiliation(s)
- Peng Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yingjie Qiu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyan Wu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China,*Correspondence: Yanyan Wu,
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China,Yueqi Wang,
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Effect of extraction methods on the properties of tilapia scale gelatins. Int J Biol Macromol 2022; 221:1150-1160. [PMID: 36113590 DOI: 10.1016/j.ijbiomac.2022.09.094] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 09/09/2022] [Accepted: 09/10/2022] [Indexed: 11/24/2022]
Abstract
Three types of tilapia scale gelatins (hot water-pretreated gelatin, HWG; acetic acid-pretreated gelatin, AAG; and pepsin enzyme-pretreated gelatin, PEG) were extracted and their gel strength, foaming properties, and emulsifying properties were analyzed. They had different gel strength values: AAG (370 ± 10 g Bloom) > HWG (320 ± 10 g Bloom) > PEG (280 ± 10 g Bloom). The creaming index values of tilapia scale gelatin-stabilized fish oil-loaded emulsions were dependent on gelatin type (HWG ≈ AAG > PEG) at low gelatin concentration (2 mg/mL), whereas they were similar and low (8-10 %) at high gelatin concentration (10 mg/mL). Extraction methods had no consistently significant effects on the gelatin foaming properties. In summary, tilapia scale gelatins had better gel strength and foaming properties and similar or even better emulsifying properties than mammalian gelatins. Therefore, tilapia scales could be a potential source of gelatins to replace mammalian gelatins.
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Xu J, Huang S, Zhang Y, Zheng Y, Shi W, Wang X, Zhong J. Effects of antioxidant types on the stabilization and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions. Colloids Surf B Biointerfaces 2022; 217:112624. [PMID: 35728370 DOI: 10.1016/j.colsurfb.2022.112624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 01/15/2023]
Abstract
Lipid oxidation is a major challenge in the development and storage of lipid-containing food products. In this work, we extracted aquatic gelatin from silver carp scales and studied the effects of antioxidant types (water-soluble and lipid-soluble types) on the stabilization, lipid oxidation, and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions. Vitamin C (VC), a water-soluble antioxidant, and vitamin E (VE), a lipid-soluble antioxidant, had no obvious effects on the appearance, droplet size distribution, and droplet stability of the emulsion. VC slowed the liquid-gel transition of the emulsions at room temperature. The emulsion creaming stability decreased with the increase of VC concentration, whereas it increased with the increase of VE concentration. Lipid oxidation hierarchy of emulsion groups at room temperature were VC<VE<control<pure oil. Free fatty acids were mainly released from the silver carp scale gelatin-stabilized emulsions in the simulated intestinal fluid. Moreover, compared with the control group, VC increased the free fatty acid release percentages, whereas VE decreased them. This work provided useful information for developing antioxidants in the field of food science and in value-added utilization research of aquatic by-products.
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Affiliation(s)
- Jiamin Xu
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Shudan Huang
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yangyi Zhang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yulu Zheng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
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Antifreeze Peptides Preparation from Tilapia Skin and Evaluation of Its Cryoprotective Effect on Lacticaseibacillus rhamnosus. Foods 2022; 11:foods11060857. [PMID: 35327279 PMCID: PMC8953377 DOI: 10.3390/foods11060857] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 02/04/2023] Open
Abstract
Antifreeze peptides can protect cell membranes and maintain the cell viability of probiotics under cold stress. Given this, antifreeze peptides were prepared from tilapia processing byproducts of tilapia skin by enzymolysis using the response surface methodology (RSM) method. The cryoprotective effects on Lacticaseibacillus rhamnosus ATCC7469 were investigated. Trypsin was selected as the protease for tilapia skin hydrolysis. The optimal hydrolysis conditions consisted of the amount of enzyme (2200 U/g), solid–liquid ratio (1:10, w/v), reaction temperature (49 °C), and reaction time (6.8 h), and the relative survival rate of L. rhamnosus reached 98.32%. Molecular weight (Mw) distribution and peptide sequences of the antifreeze peptides prepared from tilapia skin (APT) under the optimal conditions were analyzed. APT significantly reduced the leakage of extracellular proteins and protected β-galactosidase and lactate dehydrogenase activities of L. rhamnosus. Compared with the saline group, scanning electron microscopy (SEM) observation showed that cells had a more normal, smooth, and entire surface under the protection of APT. These findings indicate that APT can be a new cryoprotectant in preserving probiotics.
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