Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (Meretrix lusoria)

Quality Changes in Live Ruditapes philippinarum During "Last Mile" Cold Chain Breakage: Effect of Packaging

The reliability of the "last mile" of cold-chain logistics is crucial for food safety. This study investigated the effect of different packaging treatments on the quality of anhydrously preserved live Ruditapes philippinarum (R. philippinarum) in "last mile" cold chain disruption. The temperature profiles of three packaging treatments at ambient temperature (25 °C) were monitored. Quality assessment was conducted based on sensory scoring, survival rate, total viable count (TVC), water-holding capacity (WHC), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBA), color, and texture. Low-frequency nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were utilized to characterize the water state profile. The findings demonstrated a progressive increase in internal package temperature throughout the "last mile", with packages containing additional ice packs more effectively maintaining lower temperature and restricting the migration of "hot spots" towards the center. Specifically, the package with three ice packs maintained a markedly lower temperature, which effectively inhibited microbial activity, lipid oxidation, and the production of alkaline substances, resulting in higher survival rates, water-holding capacity, texture, sensory acceptability, and immobilized water fraction. Furthermore, LF-NMR relaxation parameters showed strong correlations with various physicochemical indices, suggesting a potential approach for real-time quality monitoring. This study provides insights for maintaining live R. philippinarum quality during the "last mile".

Exploring the significance of emerging blue food processing technologies for sustainable development

Blue food processing applies to the production and processing of fish, algae, and other aquatic organisms for human consumption. As the global population grows and consumer demand for protein-rich foods increases, there is increased interest in exploring a wide range of innovative approaches for processing blue foods in ways that improve the efficiency, sustainability, and nutritional quality of these products and reduce the environmental impact of their production. Existing approaches to process blue foods including fishing and aquaculture for production and manual processing at landing are not sufficiently scalable, efficient, or environmentally sustainable for today's global needs. Therefore, many new technologies are being developed and implemented to address these challenges. These technologies include advanced processing technologies such as high-pressure processing, freeze drying, and ultrasound-assisted extraction. New ingredients and additives that can enhance the nutritional and sensory qualities of blue food products, such as seaweed or algae-based antioxidants. Leading edge processing methods are increasing yields, speeding up production while enhancing product quality. The foundation is being established for the large-scale production of diverse, sustainable, nutritious blue food products. These foods will match the taste and appeal of traditional foods, but with quicker, more equitable production and broader economic, social, and environmental benefits, ensuring a consistent supply for the future. Evolution of blue food processing methods and a comparative analysis have been discussed in this review article.

Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects

In recent years, the ready-to-eat foods market has grown significantly due to its high nutritional value and convenience. However, these foods are also at risk of microbial contamination, which poses food safety hazards. Additionally, traditional high-temperature sterilization methods can cause food safety and nutritional health problems such as protein denaturation and lipid oxidation. Therefore, exploring and developing effective sterilization technologies is imperative to ensure food safety and nutritional properties, and protect consumers from potential foodborne diseases. This paper focuses on electromagnetic wave-based pasteurization technologies, including thermal processing technologies such as microwave, radio frequency, and infrared, as well as non-thermal processing technologies like ultraviolet, irradiation, pulsed light, and photodynamic inactivation. Furthermore, it also reviews the antibacterial mechanisms, advantages, disadvantages, and recent applications of these technologies in ready-to-eat foods, and summarizes their limitations and prospects. By comparing the limitations of traditional high-temperature sterilization methods, this paper highlights the significant advantages of these pasteurization techniques in effectively inhibiting microbial growth, slowing lipid oxidation, and preserving food nutrition and flavor. This review may contribute to the industrial application and process optimization of these pasteurization technologies, providing an optimal choice for preserving various types of ready-to-eat foods.

Bioactive Peptides from Meretrix lusoria Enzymatic Hydrolysate as a Potential Treatment for Obesity in db/db Mice

Obesity is acknowledged as a significant risk factor for cardiovascular disease, often accompanied by increased inflammation and diabetes. Bioactive peptides derived from marine animal proteins show promise as safe and effective anti-obesity agents by regulating adipocyte differentiation through the AMPK signaling pathway. Therefore, this study aims to investigate the anti-obesity and anti-diabetic effects of bioactive compounds derived from a Meretrix lusoria Protamex enzymatic hydrolysate (MLP) fraction (≤1 kDa) through a 6-week treatment (150 mg/kg or 300 mg/kg, administered once daily) in leptin receptor-deficient db/db mice. The MLP treatment significantly decreased the body weight, serum total cholesterol, triglycerides, and LDL-cholesterol levels while also exhibiting a beneficial effect on hepatic and serum marker parameters in db/db mice. A histological analysis revealed a reduction in hepatic steatosis and epididymal fat following MLP treatment. Furthermore, poor glucose tolerance was improved, and hepatic antioxidant enzyme activities were elevated in MLP-treated mice compared to db/db control mice. Western blot analysis showed an increased expression of the AMPK protein after MLP treatment. In addition, the expression of lipogenic genes decreased in db/db mice. These findings indicate that bioactive peptides, which are known to regulate blood glucose levels, lipid metabolism, and adipogenesis, could be beneficial functional food additives and pharmaceuticals.

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low-voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf-life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost-effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.

Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology

Microwave-assisted induction heating (MAIH) is a composite microwave and induction heating to supply rapid and uniform heating of food. A recent study showed that the optimum MAIH heating condition for barramundi meat was 90 °C/110 s or 70 °C/130 s. This study examines whether the microwave-assisted induction heating (MAIH) technology (at 70 °C for 130 s or 90 °C for 110 s) can more effectively slow down the quality loss of barramundi meat during cold storage than the traditional boiling method (at 90 °C for 150 s). The results show that no microbial growth was observed in the three groups of heated barramundi meat samples during the 60 days of cold storage. However, the MAIH technology slowed down the increase in the total volatile basic nitrogen (TVBN) content more significantly than the boiling method. As the cold storage time increased, though, the L* (lightness), a* (redness), and W (whiteness) values decreased, while the b* (yellowness) and color difference (ΔE) values increased in the three treatment groups. However, the MAIH technology slowed down the decrease in the L*, a*, and W values more significantly, and produced a ΔE value smaller than the boiling method. Moreover, the MAIH technology ensured higher hardness and chewiness of the barramundi meat than the boiling method. Overall, the MAIH technology slowed down the quality loss of the barramundi meat and maintained better color and texture during cold storage.

Editorial Overview on Emerging Thermal Food Processing Technologies

In many cases, thermal processing technologies are necessary to provide safe food products [...].

Anti-Obesity and Anti-Hyperglycemic Effects of Meretrix lusoria Protamex Hydrolysate in ob/ob Mice

Meretrix lusoria (M. lusoria) is an economically important shellfish which is widely distributed in South Eastern Asia that contains bioactive peptides, proteins, and enzymes. In the present study, the extracted meat content of M. lusoria was enzymatic hydrolyzed using four different commercial proteases (neutrase, protamex, alcalase, and flavourzyme). Among the enzymatic hydrolysates, M. lusoria protamex hydrolysate (MLPH) fraction with MW ≤ 1 kDa exhibited the highest free radical scavenging ability. The MLPH fraction was further purified and an amino acid sequence (KDLEL, 617.35 Da) was identified by LC-MS/MS analysis. The purpose of this study was to investigate the anti-obesity and anti-hyperglycemic effects of MLPH containing antioxidant peptides using ob/ob mice. Treatment with MLPH for 6 weeks reduced body and organ weight and ameliorated the effects of hepatic steatosis and epididymal fat, including a constructive effect on hepatic and serum marker parameters. Moreover, hepatic antioxidant enzyme activities were upregulated and impaired glucose tolerance was improved in obese control mice. In addition, MLPH treatment markedly suppressed mRNA expression related to lipogenesis and hyperglycemia through activation of AMPK phosphorylation. These findings suggest that MLPH has anti-obesity and anti-hyperglycemic potential and could be effectively applied as a functional food ingredient or pharmaceutical.