1
|
Li N, Fan X, Chen T, Wang Y, Tan Z, Liu C, Zhou D, Li D. Molecular mechanism of color deepening of ready-to-eat shrimp during storage. Food Chem 2024; 450:139332. [PMID: 38640527 DOI: 10.1016/j.foodchem.2024.139332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 03/27/2024] [Accepted: 04/09/2024] [Indexed: 04/21/2024]
Abstract
Color deepening occurs during storage of ready-to-eat (RTE) shrimps, which seriously affects their marketing cycle. This study investigated the molecular mechanisms of color deterioration in RTE shrimps during accelerated storage, shedding light on the pattern of change in colored products and content. The findings revealed significant occurrences of phenolic oxidation, lipid oxidation, and Maillard browning reactions during accelerated storage. Qualitative and quantitative analyses were conducted on the colored products resulting from these chemical reactions. Multivariate mathematical models were employed to analyze the phenolic oxidation products (2-methylanthraquinone and p-benzoquinone), lipid oxidation products (lipofuscin-like pigments and hydrophobic pyrroles), and Maillard browning products (pyrazines and melanoidins). These products were identified as the main contributors to the deepening of the color of RTE shrimps during storage. The outcomes of this research could enhance our understanding of the color change mechanism in thermally processed marine foods, providing valuable insights for quality maintenance and industrial advancement.
Collapse
Affiliation(s)
- Na Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Fan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Tingjia Chen
- Dalian Salt Chemical Group Co., Ltd. Dalian 116034, China
| | - Yefan Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhifeng Tan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China
| | - Chang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China
| | - Deyang Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China..
| |
Collapse
|
2
|
Wang L, Zang M, Zhao X, Cheng X, Li X, Bai J. Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01888-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
|
3
|
Demets R, Van Broekhoven S, Gheysen L, Van Loey A, Foubert I. The Potential of Phaeodactylum as a Natural Source of Antioxidants for Fish Oil Stabilization. Foods 2022; 11:foods11101461. [PMID: 35627032 PMCID: PMC9140547 DOI: 10.3390/foods11101461] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/12/2022] [Accepted: 05/12/2022] [Indexed: 02/06/2023] Open
Abstract
Worldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susceptibility towards lipid oxidation. This can be prevented by the addition of (preferably natural) antioxidants. The current research investigates the potential of Phaeodactylum carotenoids in this regard. The oxidative stability of fish oil and fish oil with Phaeodactylum addition is evaluated by analyzing both primary (PV) and secondary (volatiles) oxidation products in an accelerated storage experiment (37 °C). A first experimental set-up shows that the addition of 2.5% (w/w) Phaeodactylum biomass is not capable of inhibiting oxidation. Although carotenoids from the Phaeodactylum biomass are measured in the fish oil phase, their presence does not suffice. In a second, more elucidating experimental set-up, fish oil is mixed in different proportions with a Phaeodactylum total lipid extract, and oxidative stability is again evaluated. It was shown that the amount of carotenoids relative to the n-3 LC-PUFA content determined oxidative stability. Systems with a fucoxanthin/n-3 LC-PUFA ratio ≥ 0.101 shows extreme oxidative stability, while systems with a fucoxanthin/n-3 LC-PUFA ratio ≤ 0.0078 are extremely oxidatively unstable. This explains why the Phaeodactylum biomass addition did not induce oxidative stability.
Collapse
Affiliation(s)
- Robbe Demets
- Research Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, Belgium; (R.D.); (S.V.B.); (L.G.)
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
| | - Simon Van Broekhoven
- Research Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, Belgium; (R.D.); (S.V.B.); (L.G.)
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
| | - Lore Gheysen
- Research Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, Belgium; (R.D.); (S.V.B.); (L.G.)
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
| | - Ann Van Loey
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
- Centre for Food and Microbial Technology, Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium
| | - Imogen Foubert
- Research Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, Belgium; (R.D.); (S.V.B.); (L.G.)
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;
- Correspondence: ; Tel.: +32-56-24-61-73
| |
Collapse
|
4
|
Zhang Y, Wang M, Zhang X, Qu Z, Gao Y, Li Q, Yu X. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis. Crit Rev Food Sci Nutr 2021:1-15. [PMID: 34845958 DOI: 10.1080/10408398.2021.2009437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Edible oils are indispensable food components, because they are used for cooking or frying. However, during processing, transport, storage, and consumption, edible oils are susceptible to oxidation, during which various primary and secondary oxidative products are generated. These products may reduce the nutritional value and safety of edible oils and even harm human health. Therefore, analyzing the oxidation of edible oil is essential to ensure the quality and safety of oil. Oxidation is a complex process with various oxidative products, and the content of these products can be evaluated by corresponding indexes. According to the structure and properties of the oxidative products, analytical methods have been employed to quantify these products to analyze the oxidation of oil. Combined with proper chemometric analytical methods, qualitative identification has been performed to discriminate oxidized and nonoxidized oils. Oxidative products are complex and diverse. Thus, proper indexes and analytical methods should be selected depending on specific research objectives. Expanding the mechanism of the correspondence between oxidative products and analytical methods is crucial. The underlying mechanism, conventional indexes, and applications of analytical methods are summarized in this review. The challenges and perspectives for future applications of several methods in determining oxidation are also discussed. This review may serve as a reference in the selection, establishment, and improvement of methods for analyzing the oxidation of edible oil. HighlightsThe mechanism of edible oil oxidation analysis was elaborated.Conventional oxidation indexes and their limited values were discussed.Analytical methods for the determination of oxidative products and qualitative identification of oxidized and non-oxidized oils were reviewed.
Collapse
Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Mengzhu Wang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xuping Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Zhihao Qu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| |
Collapse
|
5
|
Chen X, Lv M, Gan H, Zeng D, Yang C, Ma H. Impact of chitosan-based coatings on myofibrillar protein denaturation, muscle microstructure and lipid oxidation of oyster (Crassostrea hongkongensis) during 0 °C storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1828525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Xiuli Chen
- Guangxi Key Laboratory of Aquatic Preservation and Processing Technology, Guangxi Academy of Fishery Science, Nanning, Guangxi, China
| | - Min Lv
- Guangxi Key Laboratory of Aquatic Preservation and Processing Technology, Guangxi Academy of Fishery Science, Nanning, Guangxi, China
| | - Hui Gan
- Aquaculture Processing, Guangxi Aquatic Animal and Husbandry College, Nanning, Guangxi, China
| | - Digang Zeng
- Guangxi Key Laboratory of Aquatic Preservation and Processing Technology, Guangxi Academy of Fishery Science, Nanning, Guangxi, China
| | - Chunling Yang
- Guangxi Key Laboratory of Aquatic Preservation and Processing Technology, Guangxi Academy of Fishery Science, Nanning, Guangxi, China
| | - Huawei Ma
- Guangxi Key Laboratory of Aquatic Preservation and Processing Technology, Guangxi Academy of Fishery Science, Nanning, Guangxi, China
| |
Collapse
|
6
|
Li D, Xie H, Liu Z, Li A, Li J, Liu B, Liu X, Zhou D. Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage. Food Chem 2019; 297:124951. [DOI: 10.1016/j.foodchem.2019.124951] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 04/26/2019] [Accepted: 06/05/2019] [Indexed: 02/02/2023]
|
7
|
Chakraborty K, Joseph D. Effect of antioxidant compounds from seaweeds on storage stability of C 20-22 polyunsaturated fatty acid concentrate prepared from dogfish liver oil. Food Chem 2018; 260:135-144. [PMID: 29699654 DOI: 10.1016/j.foodchem.2018.03.144] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 03/25/2018] [Accepted: 03/30/2018] [Indexed: 11/30/2022]
Abstract
Ethyl acetate extracts of seaweeds were chromatographically fractionated to yield 14-methyl pentyl tetrahydro-8-hydroxy-10-methylnaphthalene-8-carboxylate (1) and tetrahydro-4-isopropyl-9-(9, 14-dimethyldec-9-enyl)-pyran-1-one (2) from Sargassum ilicifolium, whereas Padina gymnospora afforded dihydro-2-(10-(hydroxymethyl)-7,15-dimethyl-9-oxoundec-11-enyl)-2-methyl-2H-pyran-1(4H)-one (3) and 1-(decahydro-1-hydroxy-7-methyl-8-vinylnaphthalen-2-yl)ethanone (4) as major constituents. Compound 1 displayed significantly higher antioxidant activity (IC50 < 1 mg/mL, p < 0.05) comparable to other analogues (IC50 > 1 mg/mL). The C20-22 polyunsaturated fatty acid (C20-22 PUFA) concentrate (CFA) prepared from the deep-sea dogfish liver oil was added with the studied compounds and physiochemical properties and fatty acid composition during an accelerated storage were evaluated. No significant reduction in C20-22 PUFAs (∼6%) in the CFA treated with 1 as compared to that with the control (∼35%) was recorded. A greater induction time was observed for the CFA supplemented with 1 (6.8 h) than other compounds (≤6 h) and control (∼1.6 h), maintaining the oxidation indices of the CFA within desirable limits.
Collapse
Affiliation(s)
- Kajal Chakraborty
- Marine Biotechnology Division, Central Marine Fisheries Research Institute, Ernakulam North, P.B. No. 1603, Cochin 682018, Kerala, India.
| | - Dexy Joseph
- Marine Biotechnology Division, Central Marine Fisheries Research Institute, Ernakulam North, P.B. No. 1603, Cochin 682018, Kerala, India
| |
Collapse
|
8
|
Xie H, Zhou D, Hu X, Liu Z, Song L, Zhu B. Changes in Lipid Profiles of Dried Clams ( Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7764-7774. [PMID: 29965751 DOI: 10.1021/acs.jafc.8b03047] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide value, p-anisidine value, thiobarbituric acid-reactive substances value, total oxidation value, acid value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in quality of dried clams in terms of lipids.
Collapse
Affiliation(s)
- Hongkai Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
| | - Dayong Zhou
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
| | - Xiaopei Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
| | - Zhongyuan Liu
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
| | - Liang Song
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
| | - Beiwei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457 , People's Republic of China
| |
Collapse
|
9
|
Chakraborty K, Joseph D. Preparation and Physicochemical Attributes of Refined Liver Oil from Deep-Sea Dogfish. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Kajal Chakraborty
- Marine Biotechnology Division; Central Marine Fisheries Research Institute, Ernakulam North P. O., Post Box No. 1603; Cochin 682018 Kerala India
| | - Dexy Joseph
- Department of Biosciences; Mangalore University; Mangalagangothri, Konaje, Mangalore 574199 Karnataka India
| |
Collapse
|
10
|
Ghelichi S, Shabanpour B, Pourashouri P. Properties of Fish Sausages Containing Common Carp (Cyprinus carpio) Roe Oil and Defatted Roe Protein Hydrolysate during Refrigerated Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2017.1420119] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Sakhi Ghelichi
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Bahareh Shabanpour
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Parastoo Pourashouri
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
11
|
Chakraborty K, Joseph D. Effects of antioxidative substances from seaweed on quality of refined liver oil of leafscale gulper shark, Centrophorus squamosus during an accelerated stability study. Food Res Int 2018; 103:450-461. [PMID: 29389635 DOI: 10.1016/j.foodres.2017.10.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 08/11/2017] [Accepted: 10/10/2017] [Indexed: 12/01/2022]
Abstract
Crude liver oil of leafscale gulper shark, Centrophorus squamosus was clarified by sequential degumming, decolorization and vacuum deodorization. The refined oil was added with ethyl acetate extract of seaweeds and various physiochemical parameters were evaluated in a time-reliant accelerated storage study. Significantly greater induction time was observed for the oil supplemented with Sargassum wightii and Sargassum ilicifolium (>4.5h) than other seaweed extracts and control oil (~1h). Among different seaweeds, the ethylacetate extracts of S. wightii maintained the oxidation indices of the refined oil below the marginal limits after the study period. No significant reduction in C20-22 long chain fatty acids (1.19%) in the refined oil added with S. wightii was apparent, and was comparable with the synthetic antioxidants (1.07-1.08%). Spectroscopic fingerprint analysis of marker compounds responsible to cause rancidity signified the efficacy of S. wightii to arrest the development of undesirable oxidation products in the refined oil during storage. The antioxidant compounds, 15-(but-19-enyl)-hexahydro-13,16-dimethyl-11-oxo-1H-isochromen-8-yl benzoate (1) and 10-(but-13-en-12-yl)-5-((furan-3-yl)propyl)-dihydrofuran-9(3H)-one (2) isolated from S. wightii appeared to play a major role to deter the oxidative degradation of refined oil thereby enhancing the storage stability.
Collapse
Affiliation(s)
- Kajal Chakraborty
- Marine Biotechnology Division, Central Marine Fisheries Research Institute, Ernakulam North, P.B. No. 1603, Cochin, 682018, Kerala, India.
| | - Dexy Joseph
- Marine Biotechnology Division, Central Marine Fisheries Research Institute, Ernakulam North, P.B. No. 1603, Cochin, 682018, Kerala, India
| |
Collapse
|