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Pan F, Li X, Chen H, Liu M, Fang X, Peng W, Tian W. Exploring the effect of high-pressure processing conditions on the deaggregation of natural major royal jelly proteins (MRJPs) fibrillar aggregates. Food Chem 2024; 452:139611. [PMID: 38749141 DOI: 10.1016/j.foodchem.2024.139611] [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: 02/29/2024] [Revised: 04/18/2024] [Accepted: 05/07/2024] [Indexed: 06/01/2024]
Abstract
High pressure processing is a safe and green novel non-thermal processing technique for modulating food protein aggregation behavior. However, the systematic relationship between high pressure processing conditions and protein deaggregation has not been sufficiently investigated. Major royal jelly proteins, which are naturally highly fibrillar aggregates, and it was found that the pressure level and exposure time could significantly promote protein deaggregation. The 100-200 MPa treatment favoured the deaggregation of proteins with a significant decrease in the sulfhydryl group content. Contrarily, at higher pressure levels (>400 MPa), the exposure time promoted the formation of disordered agglomerates. Notably, the inter-conversion of α-helix and β-strands in major royal jelly proteins after high pressure processing eliminates the solvent-free cavities inside the aggregates, which exerts a 'collapsing' effect on the fibrillar aggregates. Furthermore, the first machine learning model of the high pressure processing conditions and the protein deaggregation behaviour was developed, which provided digital guidance for protein aggregation regulation.
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Affiliation(s)
- Fei Pan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China
| | - Xiangxin Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China
| | - Hualei Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China
| | - Mengyao Liu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China
| | - Xiaoming Fang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China
| | - Wenjun Peng
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China.
| | - Wenli Tian
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China.
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Abdelnaby T, Feng T, Tiantian Z, Jiang X, Yuming W, Li Z, Xue C. Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish. Heliyon 2024; 10:e31649. [PMID: 38832270 PMCID: PMC11145225 DOI: 10.1016/j.heliyon.2024.e31649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/05/2024] Open
Abstract
Customers are increasingly opting for ready-to-eat and easy-to-prepare food products, such as cooked crayfish. It is highly valued for its unique taste, tender meat, and nutritional properties. Therefore, we conducted an investigation into its quality parameters over an 8-week period at -20 °C. Parameters such as water distribution, oxidation reactions, color, microstructure, texture properties, and physicochemical parameters were examined. The physicochemical results indicated that as the storage time increased, the levels of pH and TVB-N (total volatile basic nitrogen) showed a significant increase, while the water holding capacity decreased significantly (P < 0.05). After two months of frozen storage, the carbonyl content and TBARS (thiobarbituric acid reactive substances) increased to 4.15 ± 0.16 nmol/mg protein and 1.6 ± 0.00 mg/kg, respectively. Additionally, the total sulfhydryl content decreased to 4.91 ± 0.10 mol/105 g protein, which had an impact on the quality of the crayfish. Electron microscopy revealed that with increasing storage time, the fiber structure gradually deteriorated due to water crystallization, leading to severe damage and breakage of muscle fibers. Interestingly, these changes related to storage affected color and texture parameters, thereby influencing the overall quality of the crayfish.
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Affiliation(s)
- Taher Abdelnaby
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
| | - Tingyu Feng
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Zhang Tiantian
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Wang Yuming
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
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Stobernack T, Höper T, Herfurth UM. How processing affects marker peptide quantification - A comprehensive estimation on bovine material relevant for food and feed control. Food Chem 2024; 454:139768. [PMID: 38820638 DOI: 10.1016/j.foodchem.2024.139768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 05/03/2024] [Accepted: 05/19/2024] [Indexed: 06/02/2024]
Abstract
Processing food and feed challenges official control e.g. by modifying proteins, which leads to significant underestimation in targeted, MS-based protein quantification. Whereas numerous studies identified processing-induced changes on proteins in various combinations of matrices and processing conditions, studying their impact semi-quantitatively on specific protein sequences might unveil approaches to improve protein quantification accuracy. Thus, 335 post-translational modifications (e.g. oxidation, deamidation, carboxymethylation, Amadori, acrolein adduction) were identified by bottom-up proteomic analysis of 37 bovine materials relevant in food and feed (meat, bone, blood, milk) with varying processing degrees (raw, spray-dried, pressure-sterilized). To mimic protein recovery in a targeted analysis, peak areas of marker and reference peptides were compared to those of their modified versions, which revealed peptide-specific recoveries and variances across all samples. Detailed analysis suggests that incorporating two modified versions additionally to the unmodified marker may significantly improve quantification accuracy in targeted MS-based food and feed control in processed matrices.
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Affiliation(s)
- Tobias Stobernack
- German Federal Institute for Risk Assessment, Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany; Technische Universität Berlin, Institute of Biotechnology, Bioanalytics, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Tessa Höper
- German Federal Institute for Risk Assessment, Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
| | - Uta M Herfurth
- German Federal Institute for Risk Assessment, Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
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Zhang J, Du D, Xu Y, Wang Z, Cai K, Zeng Q, Zhou H, Xu B. Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38767345 DOI: 10.1002/jsfa.13603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 03/04/2024] [Accepted: 05/07/2024] [Indexed: 05/22/2024]
Abstract
BACKGROUND The steam processing characteristics of chicken are a key factor in the simplicity and versatility of steamed chicken dishes. The aim of this study was to investigate in depth the changes in tenderness and water retention of marinated chicken at different slow steaming endpoint temperatures, and to further explore the effect of the evolution of protein conformations on the water status. RESULTS The results showed that chicken samples' shear force peaked at 80 °C and decreased rapidly at 90 °C. As the steaming endpoint temperature increased between 50 and 90 °C, T21, T22, moisture content and centrifugal loss decreased, but P21, P22 and myofibril water-holding capacity showed regular changes. The electrophoretic bands and protein conformation changes showed that protein in marinated chicken underwent different degrees of denaturation, degradation and aggregation. And at 70 °C, with an increase of hydrophobic groups and crosslinking of disulfide bonds as well as an increase in the number of denatured sarcoplasmic proteins, the intermolecular network was enhanced, thus affecting the water retention. CONCLUSION Water status of chicken meat heated at different steaming temperatures is closely related to the evolution of protein conformations. The present study serves as a robust theoretical foundation for enhancing the quality of steamed chicken products at an industrial scale. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jiawei Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Dandan Du
- Mengcheng Prefabricated Vegetable Industry Development Research Institute, Mengcheng, China
| | - Yujuan Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Zhaoming Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Qingmei Zeng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Mengcheng Prefabricated Vegetable Industry Development Research Institute, Mengcheng, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Lim JH, Kang JW. Assessing biofilm formation and resistance of vibrio parahaemolyticus on UV-aged microplastics in aquatic environments. WATER RESEARCH 2024; 254:121379. [PMID: 38422694 DOI: 10.1016/j.watres.2024.121379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/21/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
UV degradation of marine microplastics (MPs) could increase their vector potential for pathogenic bacteria and threaten human health. However, little is known about how the degree of UV aging affects interactions between MPs and pathogens and how various types of MPs differ in their impact on seafood safety. This study investigated five types of UV-aged MPs and their impact on Vibrio parahaemolyticus, a seafood pathogen. MPs exposed to UV for 60 days showed similar physicochemical changes such as surface cracking and hydrophobicity reduction. Regardless of the type, longer UV exposure of MPs resulted in more biofilm formation on the surface under the same conditions. V. parahaemolyticus types that formed biofilms on the MP surface showed 1.4- to 5.0-fold upregulation of virulence-related genes compared to those that did not form biofilms, independently of UV exposure. However, longer UV exposure increased resistance of V. parahaemolyticus on MPs to chlorine, heat, and human gastrointestinal environment. This study implies that the more UV degradation occurs on MPs, the more microbial biofilm formation is induced, which can significantly increase virulence and environmental resistance of bacteria regardless of the type of MP.
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Affiliation(s)
- Ji-Hwan Lim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Jun-Won Kang
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
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Zhou X, Wang J, Zhao J, Yuan C, Zhang X, Huang T, Yang W, Wei H. Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3947-3957. [PMID: 38264924 DOI: 10.1002/jsfa.13277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/18/2023] [Accepted: 01/05/2024] [Indexed: 01/25/2024]
Abstract
BACKGROUND In order to improve the tenderness of dried shrimp products as well as to reduce the hardness of the meat during the drying process, shrimp were treated with ultrasound combined with pineapple protease and the tenderization condition was optimized by measuring the texture and shear force of dried shrimp. In addition, the sulfhydryl content, myofibril fragmentation index (MFI) and microstructure were also examined to clarify the mechanisms of shrimp tenderization. RESULTS The results showed UB1 group with ultrasonic power of 100 W, heating temperature of 50 °C and pineapple protease concentration of 20 U mL-1 were the optimum tenderization conditions, where shrimp showed the lowest hardness (490.76 g) and shear force (2006.35 gf). Microstructure as well as sodium dodecyl sulfate-polyacrylamide gel electrophoresis results suggested that during the tenderization process the muscle segments of shrimps were broken, degradation of myofibrillar proteins occurred, and MFI values and total sulfhydryl content increased significantly (P < 0.05) (MFI value = 193.6 and total sulfhydryl content = 93.93 mmol mg-1 protein for UB 1 group). CONCLUSION Ultrasound combined with bromelain could be used as a simple and effective tenderization method for the production of tender dried shrimp. The best conditions were 100 W ultrasonic power, 50 °C ultrasonic temperature, and 20 U mL-1 bromelain. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xinyi Zhou
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jian Wang
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jingxu Zhao
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Chunhong Yuan
- Faculty of Agriculture, Iwate University, Iwate, Japan
| | - Xiaojun Zhang
- Laboratory of Aquatic Product Processing and Quality Safety, Zhejiang Marine Fisheries Research Institute, Zhoushan, China
| | - Tao Huang
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Huamao Wei
- College of Food Science and engineering, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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Cardoso C, Valentim J, Gomes R, Matos J, Rego A, Coelho I, Delgado I, Motta C, Castanheira I, Prates JAM, Bandarra NM, Afonso C. Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention. Foods 2024; 13:1332. [PMID: 38731702 PMCID: PMC11083232 DOI: 10.3390/foods13091332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/18/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Most world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer's disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing evidence suggesting the protective effect of dietary interventions against cognitive decline during aging may suggest a response to this challenge. There are nutrients with a neuroprotective effect. However, Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive aging. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed and its formulation was optimized in preliminary testing. The effects of culinary treatment (steaming, roasting, and grilling vs. raw) and digestion on bioaccessibility were evaluated. The hamburgers had high levels of n-3 PUFAs in the range of 42.0-46.4% and low levels of n-6 PUFAs (6.6-6.9%), resulting in high n-3/n-6 ratios (>6). Bioaccessibility studies showed that the hamburgers could provide the daily requirements of eicosapentaenoic acid (EPA) + DHA with 19.6 g raw, 18.6 g steamed, 18.9 g roasted, or 15.1 g grilled hamburgers. Polyphenol enrichment by the seaweed and antioxidant activity were limited. The hamburgers contained high levels of Se and I at 48-61 μg/100 g ww and 221-255 μg/100 g ww, respectively. Selenium (Se) and I bioaccessibility levels were 70-85% and 57-70%, respectively, which can be considered high levels. Nonetheless, for reaching dietary requirements, considering the influence of culinary treatment and bioaccessibility, 152.2-184.2 g would be necessary to ensure daily Se requirements and 92.0-118.1 g for I needs.
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Affiliation(s)
- Carlos Cardoso
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal; (N.M.B.); (C.A.)
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
| | - Jorge Valentim
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
- Faculty of Science, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
| | - Romina Gomes
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
- MEtRICs/DCTB/NOVA, School of Science and Technology, NOVA University Lisbon, Caparica Campus, 2829-516 Almada, Portugal
| | - Joana Matos
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
| | - Andreia Rego
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - Inês Coelho
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - Inês Delgado
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - Carla Motta
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - Isabel Castanheira
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - José A. M. Prates
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal;
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal
| | - Narcisa M. Bandarra
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal; (N.M.B.); (C.A.)
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
| | - Cláudia Afonso
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal; (N.M.B.); (C.A.)
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
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Bhat ZF, Bhat HF, Manzoor M, Abdi G, Aadil RM, Hassoun A, Aït-Kaddour A. Enhancing the lipid stability of foods of animal origin using edible packaging systems. Food Chem X 2024; 21:101185. [PMID: 38384687 PMCID: PMC10879673 DOI: 10.1016/j.fochx.2024.101185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/28/2023] [Accepted: 02/02/2024] [Indexed: 02/23/2024] Open
Abstract
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.
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Affiliation(s)
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-IIIM, India
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Iran
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
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Zagórska J, Pietrzak K, Kukula-Koch W, Czop M, Wojtysiak K, Koch W. Influence of Thermal Treatment on the Composition of Alpinia officinarum Rhizome. Int J Mol Sci 2024; 25:3625. [PMID: 38612437 PMCID: PMC11012154 DOI: 10.3390/ijms25073625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 03/20/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
Alpinia officinarum is a representative of the Zingiberaceae family, which is known for its wide use in the food and pharmaceutical industries also due to its precious pharmacological potential. The major aim of the present study was to evaluate the influence of thermal treatment on the composition of the rhizome of Alpinia officinarum and its antioxidant activity. The fresh rhizome was subjected to various thermal treatment processes-boiling, frying and microwave heating during various time intervals-and their composition and antioxidant activity were determined using chromatographic (HPLC - High Performance Liquid Chromatography and HPLC-MS - High Performance Liquid Chromatography Mass Spectrometry) and spectrophotometric (DPPH and TPC - Total Phenolic Content) methods. Pinobanksin was the main compound found in the extract of the fresh rhizome (537.79 mg/kg), followed by galangin (197.7 mg/kg) and zingerone (185.5 mg/kg). The effect of thermal treatment on the rhizome composition was varied. In general, thermal processing significantly decreased the content of active compounds in the rhizome. However, there were some exceptions-boiling for 4 min significantly increased the content of pinobanksin (1162.4 mg/kg) and galangin (280.7 mg/kg), and microwave processing for 4 min increased the content of pinocembrin (213 mg/kg). It was found that boiling and microwave treatment significantly increased the antioxidant activity of the processed rhizomes.
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Affiliation(s)
- Justyna Zagórska
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.P.); (K.W.)
| | - Karolina Pietrzak
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.P.); (K.W.)
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland;
| | - Marcin Czop
- Department of Clinical Genetics, Medical University of Lublin, 11 Radziwiłłowska Str., 20-080 Lublin, Poland;
| | - Karolina Wojtysiak
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.P.); (K.W.)
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.P.); (K.W.)
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10
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Iammarino M, Marino R, Nardelli V, Ingegno M, Albenzio M. Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit? Foods 2024; 13:445. [PMID: 38338580 PMCID: PMC10855356 DOI: 10.3390/foods13030445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk-benefit scenario for each type of heating process and red meat.
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Affiliation(s)
- Marco Iammarino
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Rosaria Marino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy;
| | - Valeria Nardelli
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Mariateresa Ingegno
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy;
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11
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Kim SH, Roy PK, Jeon EB, Kim JS, Heu MS, Lee JS, Park SY. Inactivation of Human Norovirus GII.4's Infectivity in Fresh Oysters ( Crassostrea gigas) through Thermal Treatment in Association with Propidium Monoazide. Viruses 2024; 16:110. [PMID: 38257810 PMCID: PMC10821128 DOI: 10.3390/v16010110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/27/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The current study investigated the effects of heat treatment (85 °C or 100 °C for 5-20 min) on human norovirus (HuNoV) GII.4's capsid stability in fresh oysters. In addition, propidium monoazide (PMA) was used in viral samples to distinguish infectious viruses and evaluated using real-time quantitative reverse transcription polymerase chain reaction (RT-qPCR). Further, we explored the effect of the heat treatment on oyster quality (Hunter color and hardness). The titer of HuNoV for oysters significantly (p < 0.05) decreased to 0.39-1.32 and 0.93-2.27 log10 copy number/μL in the non-PMA and PMA-treated groups, respectively, after heat treatment. HuNoV in oysters not treated with PMA showed a decrease of <1.5 - log10, whereas in PMA-treated oysters, a decrease of >1 - log10 was observed after treatment at 85 °C for 10 min. Treatments for both 15 min and 20 min at 100 °C showed a >99% log10 reduction using PMA/RT-qPCR. In the Hunter color, an increase in heat temperature and duration was associated with a significant decrease in 'L' (brightness+, darkness-) and an increase in 'a' (redness+, greenness-) and 'b' (yellowness+, blueness-) (p < 0.05). Our findings confirmed that the hardness of oyster meat significantly increased with increasing temperature and time (p < 0.05). This study demonstrated that PMA/RT-qPCR was effective in distinguishing HuNoV viability in heat-treated oysters. The optimal heat treatment for oysters was 10 min at 85 °C and 5 min at 100 °C.
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Affiliation(s)
- So Hee Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Pantu Kumar Roy
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Eun Bi Jeon
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Jin-Soo Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Min Soo Heu
- Department of Food and Nutrition, Gyeongsang National University, Jinju 52828, Republic of Korea;
| | - Jung-Suck Lee
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Shin Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
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12
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Singh P, Banton S, Bosch G, Hendriks WH, Shoveller AK. Beyond the Bowl: Understanding Amino Acid Requirements and Digestibility to Improve Protein Quality Metrics for Dog and Cat Foods. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2024; 1446:99-134. [PMID: 38625526 DOI: 10.1007/978-3-031-54192-6_5] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
Abstract
The determination of amino acid (AA) requirements for mammals has traditionally been done through nitrogen (N) balance studies, but this technique underestimates AA requirements in adult animals. There has been a shift toward researchers using the indicator amino acid oxidation (IAAO) technique for the determination of AA requirements in humans, and recently in dogs. However, the determination of AA requirements specific to adult dogs and cats at maintenance is lacking and the current requirements outlined by the National Research Council are based on a dearth of data and are likely underreporting the requirements of indispensable AA (IAA) for the population. To ensure the physiological requirements of our cats and dogs are met, we need methods to accurately and precisely measure digestibility. In vivo methods, such as ileal cannulation, are most commonly used, however, due to ethical considerations, we are moving away from animal models and toward in vitro methods. Harmonized static digestion models have the potential to replace in vivo methods but work needs to be done to have these methods more accurately represent the gastrointestinal tract (GIT) of cats and dogs. The Digestible IAA Score (DIAAS) is one metric that can help define protein quality for individual ingredients or mixed diets that uses AA SID estimates and ideally those can be replaced with in vitro AA digestibility estimates. Finally, we need accurate and reliable laboratory AA analyses to measure the AA present in complete diets, especially those used to quantify methionine (Met) and cysteine (Cys), both often limiting AAs in cat and dog diets. Together, this will guide accurate feed formulation for our companion animals to satisfy requirements while avoiding over-supplying protein, which inevitably contributes to excess N excretion, affecting both the environment and feed sustainability.
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Affiliation(s)
- Pawanpreet Singh
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Sydney Banton
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Guido Bosch
- Animal Nutrition Group, Wageningen University, Wageningen, The Netherlands
| | - Wouter H Hendriks
- Animal Nutrition Group, Wageningen University, Wageningen, The Netherlands
| | - Anna K Shoveller
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada.
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13
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Zhao A, Wang W, Zhang R, He A, Li J, Wang Y. Tracing the Bioaccessibility of Per- and Polyfluoroalkyl Substances in Fish during Cooking Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19066-19077. [PMID: 37984055 DOI: 10.1021/acs.jafc.3c06038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
The effect of cooking on the contents of per- and polyfluoroalkyl substances (PFAS) in foods has been widely studied, but whether cooking-induced structural and chemical modifications in foods affect the oral bioaccessibility of PFAS remains largely unknown. In this study, three kinds of fishes with different fat contents were selected, and the bioaccessibility of PFAS during cooking treatment (steaming and frying) was evaluated using in vitro gastrointestinal simulation with gastric lipase addition. The results showed that related to their molecular structures, the bioaccessibility of an individual PFAS varied greatly, ranging from 26.0 to 108.1%. Cooking can reduce the bioaccessibility of PFAS, and steaming is more effective than oil-frying; one of the possible reasons for this result is that the PFAS is trapped in protein aggregates after heat treatment. Fish lipids and cooking oil ingested with meals exert different effects on the bioaccessibility of PFAS, which may be related to the state of the ingested lipid/oil and the degree of unsaturation of fatty acids. Gastric lipase boosted the release of long-chain PFAS during in vitro digestion, indicating that the degree of lipolysis considerably influences the bioaccessibility of hydrophobic PFAS. Estimated weekly PFAS intakes were recalibrated using bioaccessibility data, enabling more accurate and reliable dietary exposure assessments.
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Affiliation(s)
- Ailin Zhao
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Wen Wang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Ruirui Zhang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
- School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310024, China
| | - Anen He
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Juan Li
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Yawei Wang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 100049, China
- School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310024, China
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14
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Loveday SM. Protein digestion and absorption: the influence of food processing. Nutr Res Rev 2023; 36:544-559. [PMID: 36522674 DOI: 10.1017/s0954422422000245] [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] [Indexed: 12/23/2022]
Abstract
The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments such as heating, gelling and enzymatic hydrolysis, with subsequent metabolic impacts, e.g. on muscle synthesis and glucose homeostasis.This review examines in vivo evidence that industrial and domestic food processing modify the kinetics of amino acid release and absorption following a protein-rich meal. It focuses on studies that used compositionally-matched test meals processed in different ways.Food processing at extremely high temperature at alkaline pH and/or in the presence of reducing sugars can modify amino acid sidechains, leading to loss of bioavailability. Some protein-rich food ingredients are deliberately aggregated, gelled or hydrolysed during manufacture. Hydrolysis accelerates protein digestion/absorption and increases splanchnic utilisation. Aggregation and gelation may slow or accelerate proteolysis in the gut, depending on the aggregate/gel microstructure.Milk, beef and eggs are heat processed prior to consumption to eliminate pathogens and improve palatability. The temperature and time of heating affect protein digestion and absorption rates, and effects are sometimes non-linear. In light of a dietary transition away from animal proteins, more research is needed on how food processing affects digestion and absorption of non-animal proteins.Food processing modifies the microstructure of protein-rich foods, and thereby alters protein digestion and absorption kinetics in the stomach and small intestine. Exploiting this principle to optimise metabolic outcomes requires more human clinical trials in which amino acid absorption rates are measured and food microstructure is explicitly considered, measured and manipulated.
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Affiliation(s)
- Simon M Loveday
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore138673, Singapore
- Riddet Institute Centre of Research Excellence, Massey University, Private Bag 11 222, Palmerston North4442, New Zealand
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15
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Tian HH, Huang XH, Qin L. Insights into application progress of seafood processing technologies and their implications on flavor: a review. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37788446 DOI: 10.1080/10408398.2023.2263893] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Seafood tends to be highly vulnerable to spoilage and deterioration due to biochemical reactions and microbial contaminations, which requires appropriate processing technologies to improve or maintain its quality. Flavor, as an indispensable aspect reflecting the quality profile of seafood and influencing the final choice of consumers, is closely related to the processing technologies adopted. This review gives updated information on traditional and emerging processing technologies used in seafood processing and their implications on flavor. Traditional processing technologies, especially thermal treatment, effectively deactivate microorganisms to enhance seafood safety and prolong its shelf life. Nonetheless, these methods come with limitations, including reduced processing efficiency, increased energy consumption, and alterations in flavor, color, and texture due to overheating. Emerging processing technologies like microwave heating, infrared heating, high pressure processing, cold plasma, pulsed electric field, and ultrasound show alternative effects to traditional technologies. In addition to deactivating microorganisms and extending shelf life, these technologies can also safeguard the sensory quality of seafood. This review discusses emerging processing technologies in seafood and covers their principles, applications, developments, advantages, and limitations. In addition, this review examines the potential synergies that can arise from combining certain processing technologies in seafood processing.
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Affiliation(s)
- He-He Tian
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xu-Hui Huang
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Lei Qin
- National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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16
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Lee S, Jo K, Jeong SKC, Jeon H, Choi YS, Jung S. Recent strategies for improving the quality of meat products. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:895-911. [PMID: 37969348 PMCID: PMC10640940 DOI: 10.5187/jast.2023.e94] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/05/2023] [Accepted: 09/05/2023] [Indexed: 11/17/2023]
Abstract
Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Seul-Ki-Chan Jeong
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Hayeon Jeon
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
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17
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Singh S, Bhat HF, Kumar S, Manzoor M, Lone AB, Verma PK, Aadil RM, Papastavropoulou K, Proestos C, Bhat ZF. Locust protein hydrolysates have the potential to enhance the storage stability of cheese. Curr Res Food Sci 2023; 7:100561. [PMID: 37589018 PMCID: PMC10425899 DOI: 10.1016/j.crfs.2023.100561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 07/10/2023] [Accepted: 08/02/2023] [Indexed: 08/18/2023] Open
Abstract
The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of 1.5% were evaluated for quality for 3 months (4 ± 1 °C) and subjected to gastrointestinal simulation. Both pre-treatments (Mic and Ult) significantly (P < 0.05) enhanced the antimicrobial and antioxidant activities of the LoPHs (Ult > Mic > Not). The ChCh samples with LoPHs exhibited significantly (P < 0.05) lower means for lipid oxidation (TBARS and free fatty acids), protein oxidation (total-carbonyl content) and microbial counts (psychrophilic, total plate and yeast/moulds) during the storage. A positive effect was found on the sensory quality of ChCh samples after one month of storage. The gastrointestinal simulation improved the antioxidant capacity of the stored ChCh samples. LoPHs can be used as a novel bio-preservative for cheese.
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Affiliation(s)
- Shubam Singh
- Livestock Products Technology, SKUAST, Jammu, India
| | | | - Sunil Kumar
- Livestock Products Technology, SKUAST, Jammu, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India
| | | | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Konstadina Papastavropoulou
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
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18
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Cao H, Huang Q, Shi J, Guan X, Song H, Zhang Y, Xie J, Fang Y. Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion. Food Chem 2023; 415:135763. [PMID: 36870208 DOI: 10.1016/j.foodchem.2023.135763] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 12/03/2022] [Accepted: 02/18/2023] [Indexed: 02/22/2023]
Abstract
Effects of microwave and traditional water bath treatment at different temperatures (70, 80, 90 ℃) on in vitro digestion rate and antioxidant activity of digestion products of quinoa protein were investigated. The results indicated microwave treatment at 70 ℃ produced the highest quinoa protein digestion rate and the strongest antioxidant activities of its digestion products (P < 0.05), which was further verified by the results of free amino, sulfhydryl group, gel electrophoresis, amino acid profiles and the molecular weight distribution of the digestion products. However, limited exposure of active groups induced by water bath treatment might decrease the susceptibility of digestive enzymes and subsequently lower the digestibility and antioxidant activities of quinoa protein. The results suggested that a moderate microwave treatment could be used as a potential way to enhance the in vitro digestion rate of quinoa protein, as well as increase the antioxidant activities of its digestion products.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Qilong Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Junru Shi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China.
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Jian Xie
- China Grain Wuhan Scientific Research & Design Institute Co. Ltd. Wuhan, PR China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, PR China
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19
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Zhang M, Liu Y, Jin M, Li D, Wang Z, Jiang P, Zhou D. The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall. Foods 2023; 12:2896. [PMID: 37569165 PMCID: PMC10417355 DOI: 10.3390/foods12152896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
This study was designed, for the first time, to investigate the effect of oxidation on the digestion and absorption properties of protein in boiled sea cucumber body wall (BSCBW) via simulated digestion combined with everted-rat-gut-sac models. Boiling heat treatments led to protein oxidation in SCBW, manifested by increases in free radical intensity, thiobarbituric acid reactive substances, carbonyl groups, disulfide bonds, dityrosine bonds, advanced glycation end products, protein hydrophobicity and aggregation, and declines in both free sulfhydryl groups and secondary structure transition from α-helix to β-sheet. Boiling for 2 h caused anti-digestion collagen unfolding, provided the action site for protease and improved protein digestion and absorption levels. On the contrary, excessive oxidative modification of 4 h BSCBW resulted in decreased protein digestion and absorption levels. From the perspective of texture, digestion and absorption properties, boiling for 2 h can obtain sea cucumber products with better edible and digestible properties, which is considered to be a better processing condition.
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Affiliation(s)
- Min Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
| | - Yuxin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Mengling Jin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Ziye Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
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20
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Bhat ZF, Bhat HF, Manzoor M, Proestos C, Hassoun A, Dar BN, Aadil RM, Aït-Kaddour A, Bekhit AEDA. Edible packaging systems for enhancing the sensory quality of animal-derived foods. Food Chem 2023; 428:136809. [PMID: 37433253 DOI: 10.1016/j.foodchem.2023.136809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/28/2023] [Accepted: 07/03/2023] [Indexed: 07/13/2023]
Abstract
Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India.
| | - Hina F Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India.
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Zografou, Greece.
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia F-62200, Boulogne-sur-Mer, France.
| | - B N Dar
- Department of Food Technology, IUST, J&K, India
| | - Rana M Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
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21
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Hammer L, Moretti D, Abbühl-Eng L, Kandiah P, Hilaj N, Portmann R, Egger L. Mealworm larvae ( Tenebrio molitor) and crickets ( Acheta domesticus) show high total protein in vitro digestibility and can provide good-to-excellent protein quality as determined by in vitro DIAAS. Front Nutr 2023; 10:1150581. [PMID: 37465141 PMCID: PMC10350632 DOI: 10.3389/fnut.2023.1150581] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 06/14/2023] [Indexed: 07/20/2023] Open
Abstract
Edible insects, such as mealworms (Tenebrio molitor larvae; TM) and crickets (Acheta domesticus; AD), are a sustainable, protein-dense novel food with a favorable amino acid profile, which might be an alternative to animal proteins. To assess the protein quality of TM and AD, we assessed the digestible indispensable amino acid scores (DIAAS), considering individual amino acids and their ileal amino acid digestibility, using an in vitro model based on the INFOGEST digestion protocol. In addition, we evaluated if various processing and food preparation steps influenced the in vitro digestibility of individual amino acids and the in vitro DIAAS values of TM and AD and compared them to chicken breast as a reference of excellent protein quality. The total protein in vitro digestibility ranged from 91 to 99% for TM and from 79 to 93% for AD and was negatively affected by oven-drying and, to a lesser extent, by chitin-reduction. The in vitro DIAAS values were 113, 89, and 92 for chicken, blanched TM, and blanched AD, respectively, when considering the indispensable amino acid (IAA) requirements of young children between 6 months and 3 years. Across different processing and food preparation methods, the in vitro DIAAS values ranged between 59 and 89 for TM and between 40 and 92 for AD, with the lowest values found in chitin-reduced insects. Due to their similarities to chicken regarding protein composition, total protein in vitro digestibility, and in vitro DIAAS values, TM and AD might be an alternative to traditional animal proteins, provided that suitable processing and food preparation methods are applied. Our in vitro DIAAS results suggest that TM and AD can thus be considered good-quality protein sources for children older than 6 months. The DIAAS calculations are currently based on crude protein (total nitrogen × 6.25), resulting in an overestimation of insect protein content, and leading to an underestimation and potential misclassification of protein quality. The in vitro model applied in this study is a valuable tool for product development to optimize the protein quality of edible insects. Further studies are required to assess the in vivo DIAAS of insects in humans.
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Affiliation(s)
- Laila Hammer
- Agroscope Liebefeld-Posieux, Berne, Switzerland
- Department of Health, Swiss Distant University of Applied Sciences (FFHS), Brig, Switzerland
- Division of Human Nutrition, Wageningen University & Research, Wageningen, Netherlands
| | - Diego Moretti
- Department of Health, Swiss Distant University of Applied Sciences (FFHS), Brig, Switzerland
| | | | | | - Nikolin Hilaj
- Department of Health Sciences and Technology, Human Nutrition Laboratory, ETH Zurich, Zurich, Switzerland
| | | | - Lotti Egger
- Agroscope Liebefeld-Posieux, Berne, Switzerland
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22
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Gao S, Fu Z, Zhang L, Li B, Tan Y, Hong H, Luo Y. Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage. Food Chem 2023; 428:136747. [PMID: 37413834 DOI: 10.1016/j.foodchem.2023.136747] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 06/18/2023] [Accepted: 06/26/2023] [Indexed: 07/08/2023]
Abstract
This study examined the effects of protein oxidation on digestion behavior. The oxidation levels and in vitro digestibility of myofibrillar proteins from fresh-brined and frozen bighead carp fillets were investigated, and the intestinal transport property was characterized by comparing the peptides on both sides of the intestinal membrane. Frozen fillets showed high oxidation levels, low amino acid content and in vitro protein digestibility, which were further increased by brining. After storage, the number of modified peptides from myosin heavy chain (MHC) increased over 10-fold in NaCl-treated samples (2.0 M). Various types of side-chain modifications in amino acids were identified, such as di-oxidation, α-aminoadipic semialdehyde (AAS), γ-glutamic semialdehyde (GGS), and protein-malondialdehyde (MDA) adducts, mainly originating from MHC. The Lysine/Arginine-MDA adducts, AAS, and GGS decreased protein digestibility and their intestinal transportation. These findings suggest that oxidation impacts protein digestion and should be considered in food processing and preservation strategies.
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Affiliation(s)
- Song Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zixin Fu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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23
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Hussain M, Gantumur MA, Manzoor MF, Hussain K, Xu J, Aadil RM, Qayum A, Ahmad I, Zhong H, Guan R. Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review. ULTRASONICS SONOCHEMISTRY 2023; 97:106464. [PMID: 37271028 DOI: 10.1016/j.ultsonch.2023.106464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/19/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented.
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Affiliation(s)
- Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Munkh-Amgalan Gantumur
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xian fang Dist, 150030 Harbin, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Kifayat Hussain
- Departments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, Pakistan
| | - Jie Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Hao Zhong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
| | - Rongfa Guan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
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24
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Bakshani CR, Cuskin F, Lant NJ, Yau HCL, Willats WGT, Grant Burgess J. Analysis of glycans in a Burnt-on/Baked-on (BoBo) model food soil using Microarray Polymer Profiling (MAPP) and immunofluorescence microscopy. Food Chem 2023; 410:135379. [PMID: 36621331 DOI: 10.1016/j.foodchem.2022.135379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 12/12/2022] [Accepted: 12/31/2022] [Indexed: 01/03/2023]
Abstract
Burning of food materials during cooking can increase the difficulty in removal from solid surfaces, forming residual food soils. Using molecular probe-based technologies, the aim of this work was to elucidate the composition and relative abundance of glycans within a Burnt-On/Baked-On (BoBo) model food soil and investigate enzyme systems that may facilitate soil breakdown. Microarray Polymer Profiling identified xylan, arabinoxylan, mixed-linkage glucan and mannan as target substrates for the enzymatic cleaning of BoBo residues from surfaces. Indirect immunofluorescence microscopy revealed that burning resulted in extensive structural modifications and degradation of the three-dimensional architecture of constituent polysaccharide matrices. Results from high-throughput enzyme screening indicate that inclusion of xylan depolymerising enzymes in automatic dishwashing detergents may improve cleaning of recalcitrant, plant glycan-rich BoBo soils. Collectively, this study provides new insight into the composition and removal chemistry of complex, multi-component food soils.
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Affiliation(s)
- Cassie R Bakshani
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK.
| | - Fiona Cuskin
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Neil J Lant
- Procter & Gamble, Newcastle Innovation Centre, Newcastle upon Tyne NE12 9TS, UK
| | - Hamish C L Yau
- Procter & Gamble, Newcastle Innovation Centre, Newcastle upon Tyne NE12 9TS, UK
| | - William G T Willats
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - J Grant Burgess
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
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25
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Yin Y, Xing L, Zhang W. Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2514-2522. [PMID: 36703551 DOI: 10.1021/acs.jafc.2c07708] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
This study aimed to investigate the influence of protein oxidation on the digestive properties of beef myofibrillar protein (MP). MP was treated with a hydroxyl radical-generating system containing various concentrations of H2O2. The increased content in a free sulfhydryl group and surface hydrophobicity indicated that oxidation treatment with 1 mM H2O2 induced unfolding of MP. Reducing and nonreducing SDS-PAGE results suggested that 10 mM H2O2 oxidation treatment resulted in aggregation of MP; meanwhile, the disulfide bond was the major covalent bond involved in aggregation. Peptidomics showed that peptides in the digestion products of MP were mainly derived from myosin tail. Moderate oxidation (1 mM H2O2) facilitated the release of peptide in the rod portion (S2) of myosin, whereas excessive oxidation (10 mM H2O2) inhibited peptide release in the light meromyosin region. This work presents insightful information for the crucial impact of oxidation on meat protein digestibility from the peptidomics perspective.
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Affiliation(s)
- Yantao Yin
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, PR China
| | - Lujuan Xing
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, PR China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, PR China
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26
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Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
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Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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27
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Han Y, Liu H, Li Q, Zhao D, Shan K, Ke W, Zhang M, Li C. The degree of doneness affected molecular changes and protein digestibility of pork. Front Nutr 2023; 9:1084779. [PMID: 36687702 PMCID: PMC9845567 DOI: 10.3389/fnut.2022.1084779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 12/09/2022] [Indexed: 01/05/2023] Open
Abstract
The degree of doneness has been shown to have a great impact on eating quality of meat, however, it is little known whether it affects protein digestibility of meat. In this study, we explored molecular changes and protein digestibility of pork under different degree of doneness. Pork chops were cooked in a 100°C water bath for about 26 min and a gradient decrease in doneness was obtained from outer to inner layers of samples. Compared with the raw samples, the cooked samples' active and total sulfhydryl contents, surface hydrophobicity, and turbidity increased but its solubility decreased. The inner layers with lower doneness contained higher α-helix, and fluorescence intensities of tryptophan and tyrosine residues than the outer layers with higher doneness. The pepsin and pancreatin digestibility of meat proteins in the inner layers were higher than those of the outer layers. Molecular simulation analysis showed that the most abundant protein in pork, i.e., myosin in the outer layers were more stable with an increased number of hydrogen bonds, making it difficult to be digested. These findings provided a new insight into the heterogeneity of meat nutritional quality due to the existence of doneness gradient.
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Affiliation(s)
- Yu Han
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Hui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qian Li
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Kai Shan
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Weixin Ke
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,*Correspondence: Miao Zhang,
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China,Chunbao Li,
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28
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de Marco Castro E, Valli G, Buffière C, Guillet C, Mullen B, Pratt J, Horner K, Naumann-Gola S, Bader-Mittermaier S, Paganini M, De Vito G, Roche HM, Dardevet D. Peripheral Amino Acid Appearance Is Lower Following Plant Protein Fibre Products, Compared to Whey Protein and Fibre Ingestion, in Healthy Older Adults despite Optimised Amino Acid Profile. Nutrients 2022; 15:nu15010035. [PMID: 36615694 PMCID: PMC9824653 DOI: 10.3390/nu15010035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/13/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
Plant-based proteins are generally characterised by lower Indispensable Amino Acid (IAA) content, digestibility, and anabolic properties, compared to animal-based proteins. However, they are environmentally friendlier, and wider consumption is advocated. Older adults have higher dietary protein needs to prevent sarcopenia, a disease marked by an accelerated loss of muscle mass and function. Given the lower environmental footprint of plant-based proteins and the importance of optimising dietary protein quality among older adults, this paper aims to assess the net peripheral Amino Acid (AA) appearance after ingestion of three different plant protein and fibre (PPF) products, compared to whey protein with added fibre (WPF), in healthy older adults. In a randomised, single-blind, crossover design, nine healthy men and women aged ≥65 years consumed four test meals balanced in AA according to the FAO reference protein for humans, matched for leucine, to optimally stimulate muscle protein synthesis in older adults. A fasted blood sample was drawn at each visit before consuming the test meal, followed by postprandial arterialise blood sampling every 30 min for 3 h. The test meal was composed of a soup containing either WPF or PPF 1-3. The PPF blends comprised pea proteins with varying additional rice, pumpkin, soy, oat, and/or almond protein. PPF product ingestion resulted in a lower maximal increase of postprandial leucine concentration and the sum of branched-chain AA (BCAA) and IAA concentrations, compared to WPF, with no effect on their incremental area under the curve. Plasma methionine and cysteine, and to a lesser extent threonine, appearance were limited after consuming the PPF products, but not WPF. Despite equal leucine doses, the WPF induced greater postprandial insulin concentrations than the PPF products. In conclusion, the postprandial appearance of AA is highly dependent on the protein source in older adults, despite providing equivalent IAA levels and dietary fibre. Coupled with lower insulin concentrations, this could imply less anabolic potential. Further investigation is required to understand the applicability of plant-based proteins in healthy older adults.
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Affiliation(s)
- Elena de Marco Castro
- UCD Conway Institute and UCD Institute of Food and Health, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Giacomo Valli
- Neuromuscular Physiology Laboratory, Department of Biomedical Science, University of Padua, 35122 Padova, Italy
| | - Caroline Buffière
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, Rte de Theix, 63122 Saint-Genès-Champanelle, France
| | - Christelle Guillet
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, Rte de Theix, 63122 Saint-Genès-Champanelle, France
| | - Brian Mullen
- UCD Conway Institute and UCD Institute of Food and Health, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Jedd Pratt
- Neuromuscular Physiology Laboratory, Department of Biomedical Science, University of Padua, 35122 Padova, Italy
| | - Katy Horner
- UCD Conway Institute and UCD Institute of Food and Health, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Susanne Naumann-Gola
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str., 85354 Freising, Germany
| | | | - Matteo Paganini
- Neuromuscular Physiology Laboratory, Department of Biomedical Science, University of Padua, 35122 Padova, Italy
| | - Giuseppe De Vito
- Neuromuscular Physiology Laboratory, Department of Biomedical Science, University of Padua, 35122 Padova, Italy
| | - Helen M. Roche
- UCD Conway Institute and UCD Institute of Food and Health, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
- School of Biological Sciences, The Institute for Global Food Security, Queen’s University Belfast, Belfast BT7 1NN, UK
| | - Dominique Dardevet
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, Rte de Theix, 63122 Saint-Genès-Champanelle, France
- Correspondence:
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29
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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30
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Li Y, Liu T, Meng X, Qian Y, Yan S, Liu Z. AI-2/Lux-S Quorum Sensing of Lactobacillus plantarum SS-128 Prolongs the Shelf Life of Shrimp (Litopenaeus vannamei): From Myofibril Simulation to Practical Application. Foods 2022; 11:foods11152273. [PMID: 35954040 PMCID: PMC9368648 DOI: 10.3390/foods11152273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
Retarding the protein deterioration of shrimp during storage is important for maintaining its quality. Lactobacillus plantarum SS-128 (L. plantarum SS-128) is a biocontrol bacterium that can effectively maintain the fresh quality of food. This research establishes a myofibril simulation system and refrigerated control system to explore the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp (Litopenaeus vannamei). Through the bacterial growth assay and AI-2 signal molecule measurement, the effect of the AI-2/LuxS quorum sensing (QS) system of L. plantarum SS-128 and shrimp spoilage bacteria was established. In the myofibril simulation system, a study on protein degradation (dimer tyrosine content, protein solubility, sulfhydryl content, and carbonyl content) showed that adding L. plantarum SS-128 effectively slowed protein degradation by inhibiting the growth of food pathogens. The application to refrigerated shrimp indicated that the total volatile basic nitrogen (TVB-N) value increased more slowly in the group with added L. plantarum SS-128, representing better quality. The total viable count (TVC) and pH results exhibited similar trends. This study provides theoretical support for the application of L. plantarum SS-128 in storing aquatic products.
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Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Taige Liu
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Shijie Yan
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
- Correspondence: (S.Y.); (Z.L.)
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
- Correspondence: (S.Y.); (Z.L.)
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31
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Jiang Q, Zhang Z, Yang F, Gao P, Yu D, Xu Y, Xia W. Impact of protein oxidation induced by different cooking methods in channel fish (
Ietalurus punetaus
) on structure and
in vitro
digestion of protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Zhiyun Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
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32
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Wu ZX, Fan YC, Guo C, Liu YX, Li DY, Jiang PF, Qin L, Bai YH, Zhou DY. Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism. Foods 2022; 11:foods11131947. [PMID: 35804764 PMCID: PMC9265745 DOI: 10.3390/foods11131947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.
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Affiliation(s)
- Zi-Xuan Wu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ying-Chen Fan
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Guo
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - De-Yang Li
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Peng-Fei Jiang
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0411-86323453
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33
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Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
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34
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Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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36
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Jia H, Roy K, Pan J, Mraz J. Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish. Compr Rev Food Sci Food Saf 2022; 21:1383-1408. [DOI: 10.1111/1541-4337.12883] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 12/20/2022]
Affiliation(s)
- Hui Jia
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Koushik Roy
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jinfeng Pan
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jan Mraz
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
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37
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Wu S, Bhat ZF, Gounder RS, Mohamed Ahmed IA, Al-Juhaimi FY, Ding Y, Bekhit AEDA. Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review. Nutrients 2022; 14:nu14030453. [PMID: 35276812 PMCID: PMC8840478 DOI: 10.3390/nu14030453] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 12/13/2022] Open
Abstract
The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.
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Affiliation(s)
- Shujian Wu
- Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- State Key Laboratory of Applied Microbiology Southern China, Guangzhou 510070, China
- Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Guangzhou 510070, China
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangzhou 510070, China
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, Jammu 180009, India;
| | - Rochelle S. Gounder
- Department of Food Sciences, University of Otago, Dunedin 9016, New Zealand;
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (F.Y.A.-J.)
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (F.Y.A.-J.)
| | - Yu Ding
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China
- Correspondence: (Y.D.); (A.E.-D.A.B.)
| | - Alaa E. -D. A. Bekhit
- Department of Food Sciences, University of Otago, Dunedin 9016, New Zealand;
- Correspondence: (Y.D.); (A.E.-D.A.B.)
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38
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ISOLA LA, MAHMOOD MH, YOUSIF AY, AL-SHAWI SG, ABDELBASSET WK, BOKOV DO, THANGAVELU L. A review on fermented aquatic food storage quality based on heat treatment and water retention technology. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.77321] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | | | | | | | | | - Dmitry Olegovich BOKOV
- Sechenov First Moscow State Medical University, Russian Federation; Federal Research Center of Nutrition, Biotechnology and Food Safety, Russian Federation
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39
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The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack ( Gadus chalcogrammus) Roe. Foods 2021; 10:foods10123047. [PMID: 34945597 PMCID: PMC8701257 DOI: 10.3390/foods10123047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 12/21/2022] Open
Abstract
Alaska pollack roe (APR) is a protein source that is usually salted and fermented, containing a high salt content. Using a combination of superheated steam roasting and smoking, we developed a new low-salt ready-to-eat APR variant, whose quality characteristics we analyzed. The optimal conditions for roasting (216 °C for 4 min) and smoking (64 °C for 14 min) were obtained from sensorial attributes using response surface methodology. Under the optimal conditions, smoke-roasted APR had an overall acceptance (OA) score of 8.89. The combination of roasting and smoking significantly increased volatile basic nitrogen (VBN, 18.6%) and decreased the total bacterial count (TBC, 38.6%), while thiobarbituric acid reactive substances (TBARS) were not affected. Smoke-roasting APR also increased its nutritional content to 30% protein with 44% essential amino acids, and more than 40% DHA and EPA in 4.3% fat. During 30 days of storage, the OA, VBN, TBARS, and TBC values significantly changed with time and storage temperature (p < 0.05). The shelf life of the product was estimated to be 24 d. In conclusion, the combination of roasting and smoking APR could improve product quality and may be an alternative to diversify processed APR.
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40
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Shabani M, Mokhtarian M, Kalbasi‐Ashtari A, Kazempoor R. Effects of extracted propolis (
Apis mellifera
) on physicochemical and microbial properties of rainbow‐trout fish burger patties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marjan Shabani
- Department of Food Science and Technology Roudehen Branch Islamic Azad University Roudehen Iran
| | - Mohsen Mokhtarian
- Department of Food Science and Technology Roudehen Branch Islamic Azad University Roudehen Iran
| | - Ahmad Kalbasi‐Ashtari
- Biological and Agricultural Engineering Department Texas A&M University College Station Texas USA
| | - Reza Kazempoor
- Department of Biology Roudehen Branch Islamic Azad University Roudehen Iran
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