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Li Z, Cao L, Sui J, Wang L, Lin H, Wang K. Bimetallic Fe/Ni metal organic framework-based hypoxanthine biosensor for early monitoring of freshness changes of aquatic products. Food Chem 2024; 447:138902. [PMID: 38458132 DOI: 10.1016/j.foodchem.2024.138902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/27/2024] [Accepted: 02/27/2024] [Indexed: 03/10/2024]
Abstract
The timely detection of freshness changes of aquatic products is crucial. In this study, we have developed a reliable, cost-effective, and user-friendly method for rapidly detecting hypoxanthine using a xanthine oxidase (XOD)/nanozyme enzymatic cascade system. The nanozyme, derived from the Fe7/Ni3 metal-organic framework (Fe7Ni3MOF), exhibited good peroxidase-mimetic activity and stability. Our proposed XOD/Fe7Ni3MOF enzymatic cascade system demonstrated a linear response to hypoxanthine in the range of 3-70 μM, with a low detection limit of 1.39 μM. We also analyzed hypoxanthine in actual aquatic products, achieving spiked recoveries ranging from 90.04 % to 107.37 %. The correlation coefficient between our developed colorimetric method and the HPLC method was 0.98. Importantly, our proposed method holds several advantages over alternative techniques, particularly in terms of cost-effectiveness, precision, and speed. Consequently, this methodology shows great promise for the early detection of freshness changes in aquatic samples.
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Affiliation(s)
- Zhuoran Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Limin Cao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Jianxin Sui
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Lei Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Hong Lin
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Kaiqiang Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
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2
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Liu H, Zhu L, Ji Z, Zhang M, Yang X. Porphyrin fluorescence imaging for real-time monitoring and visualization of the freshness of beef stored at different temperatures. Food Chem 2024; 442:138420. [PMID: 38237294 DOI: 10.1016/j.foodchem.2024.138420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 02/15/2024]
Abstract
This study presents a novel fluorescence imaging method for the real-time monitoring of beef quality deterioration and freshness. The fluorescence property of porphyrin in the form of heme can be used to characterize quality changes in beef during storage. Therefore, a fluorescence imaging system with an excitation light source of 440 nm and a CCD camera with a specific wavelength filter of 595 nm was constructed, and the porphyrin fluorescence images of beef samples stored at different temperatures were then collected. The quantitative model for predicting the microbial freshness indicator (TVC) of beef was built with the support vector machine regression (SVR) algorithm and produced satisfactory results with Rc2 and Rp2 of 0.858 and 0.812, respectively. The classification model based on the support vector machine (SVM) algorithm classified beef freshness into "fresh" and "spoiled", with calibration and prediction accuracy of 100 % and 90.9 %, respectively.
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Affiliation(s)
- Huan Liu
- Research Center of Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Lei Zhu
- Research Center of Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China
| | - Zengtao Ji
- Research Center of Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Min Zhang
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China.
| | - Xinting Yang
- Research Center of Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
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3
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Cheng R, Niu B, Fang X, Chen H, Chen H, Wu W, Gao H. Preparation and characterization of water vapor-responsive methylcellulose-polyethylene glycol-400 composite membranes and an indication of freshness of shiitake mushrooms. Int J Biol Macromol 2024; 270:132189. [PMID: 38723812 DOI: 10.1016/j.ijbiomac.2024.132189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 04/28/2024] [Accepted: 05/06/2024] [Indexed: 05/20/2024]
Abstract
Intelligent packaging with freshness indication capability can help consumers purchase fresh food. However, current research primarily focuses on carbon dioxide-sensitive intelligent packaging, with limited research on water vapor-sensitive indication packaging. In this study, the water vapor-sensitive indicator membrane was prepared and used to determine the freshness of mushrooms. The results of this study showed that the water permeability of the indicator membrane decreased from 33.17 % to 21.59 % with the increase of Polyethylene glycol-400(PEG-400) content in methylcellulose(MC) membrane, and the contact angle of the indicator membrane increased from 87 % to 98 % with the addition of PEG-400. The addition of plasticizer PEG-400 increased the hydrophobicity of the indicator film, which could be attributed to the improvement of the molecular arrangement and crystallinity of the indicator film by the addition of PEG-400. After encountering water, the transparency of the indicator membrane changes from completely opaque (white) to transparent. Addition of PEG-400 reduces the rate of change in the transparency of the indicator membrane. The indicator membrane was successfully used to indicate the freshness of mushrooms and effectively reflected the freshness of mushrooms during storage. This technology could be applied to measure the freshness of other foods.
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Affiliation(s)
- Rong Cheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ben Niu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xiangjun Fang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Hangjun Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Huizhi Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weijie Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Haiyan Gao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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4
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Cao Y, Song Y, Fan X, Ma L, Feng T, Zeng J, Xue C, Xu J. A smartphone-assisted sensing hydrogels based on UCNPs@SiO 2-phenol red nanoprobes for detecting the pH of aquatic products. Food Chem 2024; 451:139428. [PMID: 38678665 DOI: 10.1016/j.foodchem.2024.139428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/11/2024] [Accepted: 04/18/2024] [Indexed: 05/01/2024]
Abstract
For some aquatic products, pH has been considered a useful index to reflect the changes in materials during the loss of freshness. Based on the inner filter effect (IFE) between deprotonated phenol red (PR) and upconversion nanoparticles (UCNPs), UCNPs coated with PR-doped SiO2 shell were embedded in agarose hydrogel to develop a smartphone-assisted method for pH sensing. With the enhancement of pH response using a phase transfer agent (i.e., tetra butyl ammonium hydroxide, TBAH), the proposed senor realized the colorimetric and fluorescence detection of pH in the range of pH 6.6-8 and pH 6-8, respectively. The sensor also showed satisfied reversibility when switched between pH 6 and 8 for at least 5 cycles. Moreover, this sensor displayed great sensitivity, stability, and portability in analyzing actual fish, shrimp, and shellfish samples, providing a new sight for evaluating the freshness of aquatic products.
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Affiliation(s)
- Yunrui Cao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266003, PR China.
| | - Yu Song
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266003, PR China.
| | - Xiaowei Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266003, PR China
| | - Lei Ma
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266003, PR China.
| | - Tingyu Feng
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, No. 106, Xiangyang Road, Qingdao, Shandong Province 266109, PR China
| | - Junpeng Zeng
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266003, PR China
| | - Changhu Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266003, PR China; Qingdao Marine Science and Technology Center, Qingdao 266235, PR China.
| | - Jie Xu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266003, PR China.
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Luo M, Liu J, Zhang Y, Wang T, Ren X, Gui L, Zhao J, Zhang X, Tang Y, Zeng Z, Hou F, Zhong Q, Yuan Z, Xu H. Amine response smartphone-based portable and intelligent polyvinyl alcohol films for real-time detection of shrimp freshness. Food Chem 2024; 450:139347. [PMID: 38653047 DOI: 10.1016/j.foodchem.2024.139347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 04/25/2024]
Abstract
Food freshness monitoring is an important component in ensuring food safety for consumers and the food industry. Therefore, there is an urgent need for a portable, low-cost, and efficient detection method to determine the freshness. In this study, polyvinyl alcohol (PVA) was used as polymer carrier to prepare electrospinning film containing curcumin (Cur) and gardenia blue (GB) as intelligent indicator label on food packaging for real-time nondestructive detection of freshness of shrimp. The detection limit of ammonia response is less than or equal to 20 ppm, and the detection time is about 1 min, indicating that it has a sensitive response effect. At the same time, a smartphone application that can identify amines in response to color changes has been developed, and consumers can understand freshness by scanning the label. This study demonstrates the huge potential of smart indicator labels for food freshness monitoring.
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Affiliation(s)
- Man Luo
- Department of Food Quality and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Biomedical Engineering, School of Engineering, China Pharmaceutical University, 639 Longmian Road, Jiangning District, Nanjing 210009, China
| | - Ji Liu
- Department of Biomedical Engineering, School of Engineering, China Pharmaceutical University, 639 Longmian Road, Jiangning District, Nanjing 210009, China
| | - Yating Zhang
- Department of Food Quality and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Tao Wang
- Department of Biomedical Engineering, School of Engineering, China Pharmaceutical University, 639 Longmian Road, Jiangning District, Nanjing 210009, China
| | - Xiaomei Ren
- Department of Food Quality and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Lijuan Gui
- Department of Biomedical Engineering, School of Engineering, China Pharmaceutical University, 639 Longmian Road, Jiangning District, Nanjing 210009, China
| | - Junyuan Zhao
- Department of Biomedical Engineering, School of Engineering, China Pharmaceutical University, 639 Longmian Road, Jiangning District, Nanjing 210009, China
| | - Xuwei Zhang
- Department of Food Quality and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yunqing Tang
- Department of Biomedical Engineering, School of Engineering, China Pharmaceutical University, 639 Longmian Road, Jiangning District, Nanjing 210009, China
| | - Ziting Zeng
- Department of Food Quality and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Fengzhen Hou
- Department of Biomedical Engineering, School of Engineering, China Pharmaceutical University, 639 Longmian Road, Jiangning District, Nanjing 210009, China
| | - Qifeng Zhong
- Department of Biomedical Engineering, School of Engineering, China Pharmaceutical University, 639 Longmian Road, Jiangning District, Nanjing 210009, China
| | - Zhenwei Yuan
- Department of Biomedical Engineering, School of Engineering, China Pharmaceutical University, 639 Longmian Road, Jiangning District, Nanjing 210009, China
| | - Hui Xu
- Department of Food Quality and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
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Dirpan A, Langkong J, Laga A, Djalal M, Khosuma M, Nurhisna NI, Azkiyah M. Fabrication of freshness indicators based on methylcellulose-containing color indicator solutions for monitoring the quality of coconut water. Heliyon 2024; 10:e28317. [PMID: 38560682 PMCID: PMC10979229 DOI: 10.1016/j.heliyon.2024.e28317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 04/04/2024] Open
Abstract
This is the first study to apply intelligent packaging to coconut water. The purpose of this study was to determine the best color indicator solution for making freshness indicator labels based on methylcellulose along with the color change profile of coconut water during storage at room temperature. Three color indicator solutions were used, namely phenol red, bromothymol blue, and methyl red, which were then continued with the fabrication of freshness indicator labels based on methylcellulose from each of these color indicator solutions and applied to coconut water at 25 °C room temperature storage for 24 h with observations every 4 h in the form of pH, total dissolved solids, total acid, turbidity, total microbes, CO2 gas, O2 gas, and freshness indicator label color changes. The values of pH, total soluble solids, and O2 gas decreased with storage time, whereas the values of total acid, turbidity, total microbes, and CO2 gas continued to increase. The methylcellulose-based phenol red freshness indicator label provides the best color change profile that matches the freshness condition of coconut water, namely purplish red (fresh), orange (immediately consumed), and yellow (damaged) so that it can be used as intelligent packaging to monitor the quality of coconut water.
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Affiliation(s)
- Andi Dirpan
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia
- Research Group for Post-Harvest Technology and Biotechnology, Makassar, 90245, Indonesia
| | - Jumriah Langkong
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia
| | - Amran Laga
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia
| | - Muspirah Djalal
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia
| | - Matthew Khosuma
- Research Group for Post-Harvest Technology and Biotechnology, Makassar, 90245, Indonesia
| | | | - Meysi Azkiyah
- Department of Agrotechnology and Food Science, Wageningen University & Research, 6708, PB, Wageningen, the Netherlands
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Wu CS, Wang SS, Wu DY, Ke CY. A sustainable packaging composite of waste paper and poly(butylene succinate-co-lactate) with high biodegradability. Int J Biol Macromol 2024; 262:129911. [PMID: 38320640 DOI: 10.1016/j.ijbiomac.2024.129911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/22/2024] [Accepted: 01/31/2024] [Indexed: 02/08/2024]
Abstract
The challenge of global climate change has drawn people's attention to the issue of carbon emissions. Reducing the use of petroleum-derived materials and increasing the use of biodegradable materials is a current focus of research, especially in the packaging materials industry. This study focused on the use of environmentally friendly plastics and waste paper as the main materials for packaging films. Poly(butylene succinate-co-lactate) (PBSL) was modified with maleic anhydride (MA) to form a biobased compatibilizer (MPBSL), which was then blended with a mixture (WPS) of waste-paper powder (WP) and silica aerogel powder (SP) to form the designed composite (MPBSL/WPS). The modification of PBSL with MA improved interfacial adhesion between PBSL and WPS. The structure, thermal, and mechanical properties, water vapor/oxygen barrier, toxicity, freshness, and biodegradability of MPBSL/WPS films were evaluated. Compared with the PBSL/WP film, the MPBSL/WPS film exhibited increased tensile strength at break of 4-13.5 MPa, increased initial decomposition loss at 5 wt% of 14-35 °C, and decreased water/oxygen permeabilities of 18-105 cm3/m2·d·Pa. In the water absorption test, the MPBSL/WPS film displayed about 2-6 % lower water absorption than that of the PBSL/WP film. In the cytocompatibility test, both MPBSL/WPS and PBSL/WP membrane were nontoxic. In addition, compared with PBSL/WP film and the control, the MPBSL/WPS film significantly reduced moisture loss, extended the shelf life, and prevented microbial growth in vegetable and meat preservation tests. Both MPBSL/WPS and PBSL/WP films were biodegradable in a 60-day soil biodegradation test; the degradation rate was 50 % when the WP or WPS content was 40 wt%. Our findings indicate that the composites would be suitable for environmentally sustainable packaging materials.
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Affiliation(s)
- Chin-San Wu
- Department of Cosmetology and Health Care, Kao Yuan University, Kaohsiung County 82101, Taiwan.
| | - Shan-Shue Wang
- Department of Cosmetology and Health Care, Kao Yuan University, Kaohsiung County 82101, Taiwan
| | - Dung-Yi Wu
- Department of Materials Science and Engineering, Johns Hopkins University, Baltimore, MD 21218, USA
| | - Chu-Yun Ke
- Department of Chemical Engineering, I Shou University, Kaohsiung County 84001, Taiwan
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Kim H, Lee J, Jeong S, Lee S, Hong GP. Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation. Meat Sci 2024; 208:109393. [PMID: 37979345 DOI: 10.1016/j.meatsci.2023.109393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 11/20/2023]
Abstract
In this study, the effect of high pressure (HP) pretreatment on the stability of pork loins during supercooling (SC) preservation was investigated, and the freshness and postmortem metabolism of pork loins preserved by SC was evaluated. Based on the differential scanning calorimetry (DSC), the peak enthalpies of 200 MPa treatment were lower than those of 50 MPa treatment (P < 0.05). For the nuclear magnetic resonance (NMR) relaxometry, extramyofibrillar water in pork loins was decreased with increasing intermyofibrillar water at >100 MPa (P < 0.05). Compared to unpressurized control all HP treatment had less α-helix structure while random coil was dominated from the Fourier transform infrared (FTIR) spectroscopy (P < 0.05). A 200 MPa was selected to estimate the relationship between HP pretreatment and stability of SC preservation of pork loins. The HP-treated pork loins showed high stability during SC preservation under the relatively low temperature algorithm. Compared to fresh control, HP pretreatment caused physicochemical changes of pork loins which did not recover even after 2 weeks of preservation. Nevertheless, HP followed by SC preservation was able to reduce property changes better than pork loins preserved by normal refrigeration. According to the analyses of transmission electron microscopy (TEM), the HP pretreatment influenced the postmortem biochemical metabolism of pork loins, however, it did not affect the freshness and quality parameters of pork loins due to the subsequently applied low preservation temperature of SC. Therefore, this study demonstrated that moderate HP pretreatment was a potential pretreatment for SC preservation of pork loins.
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Affiliation(s)
- Honggyun Kim
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Jiseon Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Sungmin Jeong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Suyong Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Geun-Pyo Hong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
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9
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Cui F, Liu M, Li X, Wang D, Ma F, Yu L, Hu C, Li P, Zhang L. Gas chromatography ion mobility spectroscopy: A rapid and effective tool for monitoring oil oxidation. Food Res Int 2024; 176:113842. [PMID: 38163733 DOI: 10.1016/j.foodres.2023.113842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 12/03/2023] [Accepted: 12/06/2023] [Indexed: 01/03/2024]
Abstract
Oil autoxidation is an early process of food deterioration, monitoring oil oxidation is therefore of great significance to ensure food quality and safety. In this study, a detection method of the primary and secondary oxidative products was developed by gas chromatography ion mobility spectrometry (GC-IMS).The secondary oxidative products was analyzed by GC-IMS. Then, the relationships between peroxide values and the contents of secondary oxidative products were investigated by constructing a prediction model of peroxide value of rapeseed oil with the help of secondary oxidative products and chemometrics. The coefficient of determination Q2 of the model validation set is 0.96, and the RMSECV is 0.1570 g/100 g. These validation results indicated that secondary oxidative products could also reflect the content of the primary oxidative products. Moreover, 10 characteristic markers related to oxidative rancidity were identified for monitoring edible oil rancidity and oxidative stability.
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Affiliation(s)
- Fang Cui
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Hubei University of Science and Technology, Xianning 437100, China
| | - Min Liu
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xue Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Du Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Fei Ma
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Li Yu
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Chundi Hu
- Hubei University of Science and Technology, Xianning 437100, China
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China; Xianghu Laboratory, Hangzhou 311231, China
| | - Liangxiao Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; Hubei Hongshan Laboratory, Wuhan 430070, China.
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10
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Li S, Wang X, Luo Y, Chen Z, Yue T, Cai R, Muratkhan M, Zhao Z, Wang Z. A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Int J Biol Macromol 2023; 249:126134. [PMID: 37543266 DOI: 10.1016/j.ijbiomac.2023.126134] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Accepted: 08/02/2023] [Indexed: 08/07/2023]
Abstract
This study aims to develop a versatile intelligent packaging based on alginate (Alg) and anthocyanin (Ant) by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Firstly, bacterial cellulose nanocrystals (BCNs) matrix produced from kombucha was incorporated with camellia oil into via ultrasonic triggering, forming a stable and multifunctional camellia oil-bacterial cellulose nanocrystal Pickering nanoemulsions (CBPE). The microstructure and rheology results of the emulsion confirmed the stabilized preparation of CBPE. Subsequently, the CBPE was integrated into the three-dimensional network structure composed of alginate/anthocyanin. The composite film (Alg-Ant-CBPE) was designed through Ca2+ crosslinking, intermolecular hydrogen bonding and dehydration condensation. The fabricated color indicator films with different concentrations of CBPE (0.1 %-0.4 %), showed varying degree of improvement in hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties and antioxidant capacities. When applied to yogurt, the Alg-Ant-CBPE4 exhibited more pronounced color changes compared to Alg-Ant, enabling visual detection of food freshness. In conclusion, the incorporation of Pickering nanoemulsion provides an effective and promising approach to enhance the performance of polysaccharide-based intelligent packaging.
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Affiliation(s)
- Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Yong Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Zilin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Marat Muratkhan
- Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Nur-Sultan 010000, Kazakhstan
| | - Zidan Zhao
- Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan 750002, Ningxia, China.
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China.
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11
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Zhao J, Wang Y, Li J, Lei H, Zhen X, Gou D, Liu T. Preparation of chitosan/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation. Int J Biol Macromol 2023; 246:125567. [PMID: 37379940 DOI: 10.1016/j.ijbiomac.2023.125567] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 05/31/2023] [Accepted: 06/24/2023] [Indexed: 06/30/2023]
Abstract
In this study, the composite cling film was prepared by solution casting method using chitosan and golden mushroom foot polysaccharide as substrates, and the structure and physicochemical indexes of the composite cling film were characterized by Fourier infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The results showed that compared with single chitosan film, the composite cling film has better mechanical properties and antioxidant properties, and the barrier of UV light and water vapor is also stronger. Due to its high nutritional value, blueberry has a short shelf life due to its thin skin and poor storage resistance. Therefore, in this study, blueberry was used as the object of freshness preservation, and the single chitosan film group and the uncovered group were used as controls, and the weight loss, total bacterial colony, decay rate, respiration intensity, malondialdehyde content, hardness, soluble solids, titratable acid, anthocyanin content, and VC content of blueberry were used as freshness preservation indexes for experiments. The comprehensive results showed that the freshness preservation effect of the composite film group was significantly higher than that of the control group, with better antibacterial properties, antioxidant properties, etc., which could effectively delay fruit decay and deterioration, thus prolonging the shelf life, and thus the chitosan/Enoki mushroom foot polysaccharide composite preservation film has a high potential as a new freshness preservation material for blueberry.
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Affiliation(s)
- Jun Zhao
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China.
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Junbo Li
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China.
| | - Tong Liu
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China.
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12
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Zhang J, Zhou J, Zhang T, Tang Y, Zeng L. A colorimetric and fluorescent sensor for non-destructive screening of the freshness of shrimp and fish. Spectrochim Acta A Mol Biomol Spectrosc 2023; 296:122647. [PMID: 36963279 DOI: 10.1016/j.saa.2023.122647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/15/2023] [Accepted: 03/16/2023] [Indexed: 05/04/2023]
Abstract
The freshness of fish and shrimp is closely associated with food safety, hence it is a wide concern to develop a facile and effective method for fast, non-destructive and visual screening the freshness of fish and shrimp. Herein, we developed a chromogenic and fluorogenic sensor (RFCC) based on resorufin for sensing of biogenic amines including cadaverine and putrescine. RFCC underwent aminolysis with cadaverine or putrescine, displaying a remarkable fluorescence turn on response at 593 nm along with obvious color change from colorless to pink. RFCC was fabricated into test strips to sense cadaverine vapor, and the RGB value of test strips showed a good linear relationship with the concentration of cadaverine (0.5 - 8.2 × 103 ppm). The RFCC tag was used to in situ screen the freshness of fish and shrimp according to obvious fluorescence change, and satisfactory results were achieved. Furthermore, this test strip was validated by total volatile base nitrogen (TVBN), providing a simple, low cost and portable tool to screen the freshness of fish and shrimp for consumers and suppliers without expensive instrumentation.
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Affiliation(s)
- Jin Zhang
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Junjie Zhou
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Tianhao Zhang
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Yonghe Tang
- Key Laboratory of Medicinal Chemistry and Molecular Diagnosis of the Ministry of Education, Key Laboratory of Chemical Biology of Hebei Province, College of Chemistry and Materials Science, Hebei University, Hebei Baoding 071002, China.
| | - Lintao Zeng
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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13
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Lu Z, Li M, Chen M, Wang Q, Wu C, Sun M, Su G, Wang X, Wang Y, Zhou X, Ye J, Liu T, Rao H. Deep learning-assisted smartphone-based portable and visual ratiometric fluorescence device integrated intelligent gel label for agro-food freshness detection. Food Chem 2023; 413:135640. [PMID: 36758385 DOI: 10.1016/j.foodchem.2023.135640] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 01/17/2023] [Accepted: 02/02/2023] [Indexed: 02/05/2023]
Abstract
Here, a smartphone-assisted dual-color ratiometric fluorescence smart gel label-based visual sensing platform was constructed for real-time evaluation of the freshness of agro-food based on the biogenic amines responses. Green-emission fluorescence carbon dots (CDs) coupled with blue-emission fluorescence bimetallic metal-organic framework (Fe/Zr-MOF) obtained dual-color CDs@Fe/Zr-MOF fluorescence nanoprobe acts as the response units. With the increase of SP and HIS content, the green fluorescence of CDs was enhanced, while the blue fluorescence of Fe/Zr-MOF was quenched. Therefore, this dual-color probe achieved a clear fluorescence color response to biogenic amines. The nanoprobe possessed sensitive and color-responsive with the LODs of 0.17 μM for SP and 2.95 μM for HIS in a wide range of 0-937.5 µM, respectively. Besides, these fluorescent nanoprobes were immobilized on the hydrogel carrier, and the intelligent fluorescent hydrogel tag can be obtained after freeze-drying, which realizes the real-time qualitative monitoring of SP and HIS in pork and shrimp samples.
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Affiliation(s)
- Zhiwei Lu
- College of Science, Sichuan Agricultural University, Xin Kang Road, Yucheng District, Ya'an 625014, PR China.
| | - Mengjiao Li
- College of Science, Sichuan Agricultural University, Xin Kang Road, Yucheng District, Ya'an 625014, PR China
| | - Maoting Chen
- College of Science, Sichuan Agricultural University, Xin Kang Road, Yucheng District, Ya'an 625014, PR China
| | - Qirui Wang
- School of Mechanical Engineering and Electronic Information, China University of Geoscience, Wuhan 430074, PR China
| | - Chun Wu
- College of Science, Sichuan Agricultural University, Xin Kang Road, Yucheng District, Ya'an 625014, PR China
| | - Mengmeng Sun
- College of Science, Sichuan Agricultural University, Xin Kang Road, Yucheng District, Ya'an 625014, PR China
| | - Gehong Su
- College of Science, Sichuan Agricultural University, Xin Kang Road, Yucheng District, Ya'an 625014, PR China
| | - Xianxiang Wang
- College of Science, Sichuan Agricultural University, Xin Kang Road, Yucheng District, Ya'an 625014, PR China
| | - Yanying Wang
- College of Science, Sichuan Agricultural University, Xin Kang Road, Yucheng District, Ya'an 625014, PR China
| | - Xinguang Zhou
- Shenzhen NTEK Testing Technology Co., Ltd., Shenzhen 518000, PR China
| | - Jianshan Ye
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510641, PR China
| | - Tao Liu
- College of Information Engineering, Sichuan Agricultural University, Xin kang Road, Yucheng District, Ya'an 625014, PR China.
| | - Hanbing Rao
- College of Science, Sichuan Agricultural University, Xin Kang Road, Yucheng District, Ya'an 625014, PR China.
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14
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Chu Y, Ding Z, Wang J, Xie J, Ding Y. Factors affecting the quality of frozen large yellow croaker ( Pseudosciaena crocea) in cold chain logistics: Retention time and temperature fluctuation. Food Chem X 2023; 18:100742. [PMID: 37397216 PMCID: PMC10314198 DOI: 10.1016/j.fochx.2023.100742] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 07/04/2023] Open
Abstract
The purpose of this study is to provide a reference for avoiding the quality loss of large yellow croaker in cold chain transportation. The effects of retention time before freezing and temperature fluctuation caused by transshipment in logistics were evaluated by TVB-N, K value, TMA value, BAs, FAAs content and protein-related characteristics. The results showed that the retention would lead to the rapid increase of TVB-N, K value, and TMA value. And the temperature fluctuation would further lead to deterioration of these indicators. We concluded that the influence of retention time was far greater than that of temperature fluctuation. In addition, the bitter free amino acids (FAAs) were highly correlated with the freshness-related indicators, which could reflect the freshness changes of samples, especially the quantity of histidine. Therefore, it is suggested to freeze samples immediately after catching and try to avoid temperature fluctuations during cold chain to maintain the quality.
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Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Zhaoyang Ding
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
| | - Yuting Ding
- College of Food Science & Technology, Zhejiang University of Technology, Hangzhou, China
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15
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Li H, Chang L, Pan N, Du X, Shi S, Zhang Q, An G, Xia X, Zhang L. Dynamic changes in postmortem quality of mirror carp (Cyprinus carpio L.): Based on oxidation reaction and mitochondrial function properties. Food Chem 2023; 425:136426. [PMID: 37245464 DOI: 10.1016/j.foodchem.2023.136426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 05/04/2023] [Accepted: 05/17/2023] [Indexed: 05/30/2023]
Abstract
The dynamic changes in the postmortem quality of mirror carp (Cyprinus carpio L.) were investigated. With extended postmortem time, conductivity, redness, lipid oxidation, and protein oxidation all increased, while lightness, whiteness, and freshness decreased. At 4 h postmortem, the pH value reached a minimum (6.58), while the centrifugal loss and hardness reached a maximum (17.13% and 2539 g). Additionally, variations in mitochondria-related parameters during apoptosis were studied. Within 72 h postmortem, the content of reactive oxygen species initially decreased and subsequently increased; furthermore, there was a significant increase in the mitochondrial membrane permeability transition pore, membrane fluidity, and swelling (P < 0.05). Meanwhile, the cytosolic cytochrome c level decreased from 0.71 to 0.23, which indicated potential mitochondrial damage. Thus, mitochondrial dysfunction during postmortem aging can give rise to oxidation and the production of ammonia and amine compounds, which leads to flesh quality deterioration.
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Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lixin Chang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Geer An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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16
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Gu M, Li C, Chen L, Li S, Xiao N, Zhang D, Zheng X. Insight from untargeted metabolomics: Revealing the potential marker compounds changes in refrigerated pork based on random forests machine learning algorithm. Food Chem 2023; 424:136341. [PMID: 37216778 DOI: 10.1016/j.foodchem.2023.136341] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/16/2023] [Accepted: 05/08/2023] [Indexed: 05/24/2023]
Abstract
Data on changes in non-volatile components and metabolic pathways during pork storage were inadequately investigated. Herein, an untargeted metabolomics coupled with random forests machine learning algorithm was proposed to identify the potential marker compounds and their effects on non-volatile production during pork storage by ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS/MS). A total of 873 differential metabolites were identified based on analysis of variance (ANOVA). Bioinformatics analysis shows that the key metabolic pathways for protein degradation and amino acid transport are amino acid metabolism and nucleotide metabolism. Finally, 40 potential marker compounds were screened using the random forest regression model, innovatively proposing the key role of pentose-related metabolism in pork spoilage. Multiple linear regression analysis revealed that d-xylose, xanthine, and pyruvaldehyde could be key marker compounds related to the freshness of refrigerated pork. Therefore, this study could provide new ideas for the identification of marker compounds in refrigerated pork.
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Affiliation(s)
- Minghui Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Cheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Naiyu Xiao
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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17
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Si Q, Li Y, Huang Z, Liu C, Chen X, Wei J, Wang F. Construction of a simple dual-mode ATP-sensing system for reliable fish freshness evaluation. Anal Chim Acta 2023; 1252:341048. [PMID: 36935152 DOI: 10.1016/j.aca.2023.341048] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/03/2023] [Accepted: 03/03/2023] [Indexed: 03/06/2023]
Abstract
Adenosine triphosphate (ATP), the main carrier of chemical energy, plays a key role in various biochemical reactions such as cellular metabolism. Currently, ATP levels are considered important indicators of microbial content in food safety, and food freshness can be determined by detecting ATP content. Some ATP sensing strategies have been applied to evaluate food freshness. However, cumbersome nanomaterial preparation, low sensitivity, and low reliability hamper their widespread application. Herein, a simple, high-performance, and reliable dual-mode sensing system based on hemin-G-quadruplex (G4) DNAzyme was established to detect ATP and assess fish freshness. Two nucleic acid probes, including subunits of the hemin-G4 DNAzyme in inactive structures and anti-ATP aptamer, self-assemble upon the input of ATP into the active hemin-G4 DNAzyme unit. The generated DNAzyme acts as a biocatalyst for colorimetric or fluorescent readout of the sensing process. The colorimetric and fluorescent dual-mode sensing system enables highly sensitive and reliable analysis of target ATP with detection limits of 71 nM and 73 nM, respectively. Moreover, the biosensor exhibited good selectivity for differentiating ATP from other interfering analytes. The proposed system was used to detect ATP in perch samples, and a linear correlation between ATP level and microbial content was confirmed. The established ATP-sensing system reliably evaluated fish freshness. Notably, in comparison with microbiological counts, the proposed DNAzyme-based dual-mode strategy for freshness evaluation is facile, highly efficient, and cost-effective, thus providing a promising method for food safety and quality monitoring.
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Affiliation(s)
- Qingyang Si
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Yumeng Li
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Ziling Huang
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Chuanyi Liu
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Xiaomei Chen
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Jie Wei
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China; College of Chemistry and Molecular Sciences, Wuhan University, 430072, Wuhan, PR China.
| | - Fuan Wang
- College of Chemistry and Molecular Sciences, Wuhan University, 430072, Wuhan, PR China.
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18
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Zhou Y, Jiao L, Wu J, Zhang Y, Zhu Q, Dong D. Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy. Food Chem 2023; 422:136189. [PMID: 37116271 DOI: 10.1016/j.foodchem.2023.136189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 03/31/2023] [Accepted: 04/15/2023] [Indexed: 04/30/2023]
Abstract
There is strong interest in non-destructive and rapid determination of food freshness in food research. In this study, mid-infrared (MIR) fiber-optic evanescent wave (FOEW) spectroscopy was applied to monitor shrimp freshness through the evaluation of protein, chitin, and calcite contents in conjunction with a Partial Least Squares Discriminant Analysis (PLS-DA) model. Shrimp shells were wiped with a micro fiber-optic probe to obtain a FOEW spectrum which quickly and nondestructively allowed evaluation of the shrimp freshness. Peaks for proteins, chitin, and calcite, which are closely related to shrimp freshness, were detected and quantified. Compared with the standard indicator for evaluating shrimp freshness (total volatile basic nitrogen), the PLS-DA model gave recognition rates for shrimp freshness using calibration and validation sets of the FOEW data of 87.27%, 90.28%, respectively. Our results show that FOEW spectroscopy is a feasible method for non-destructive and in-site detection of shrimp freshness.
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Affiliation(s)
- Yunhai Zhou
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Leizi Jiao
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Jianwei Wu
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Yunhe Zhang
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Qingzhen Zhu
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Daming Dong
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
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19
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Echegaray N, Guzel N, Kumar M, Guzel M, Hassoun A, Lorenzo JM. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging. Food Chem 2023; 404:134453. [PMID: 36252374 DOI: 10.1016/j.foodchem.2022.134453] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/06/2022] [Accepted: 09/26/2022] [Indexed: 01/12/2023]
Abstract
Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Nihal Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey
| | - Manoj Kumar
- Chemicaland Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Mustafa Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey; Department of Biotechnology, Middle East Technical University, Ankara, Turkey
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), 62000 Arras, France; 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
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, 32004 Ourense, Spain.
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20
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Jaeger SR, Antúnez L, Ares G. An exploration of what freshness in fruit means to consumers. Food Res Int 2023; 165:112491. [PMID: 36869502 DOI: 10.1016/j.foodres.2023.112491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/10/2022] [Accepted: 01/20/2023] [Indexed: 01/27/2023]
Abstract
Perceived freshness is a key determinant of consumers' food choices but remains an imprecisely defined concept. A comprehensive and consumer-centric definition of freshness appears to be lacking, and the present research was situated in this knowledge gap, seeking, in particular, to explore the complexity of freshness in consumers' minds. People from the USA (n = 2092) took part in an online survey and completed a text highlighting task. Herein, participants read a text that described different aspects of freshness and the technologies used to prolong freshness during storage. While reading, they used highlighting functions within the software to indicate text content that they liked/disliked or agreed/disagreed with. The combined results from text highlighting and responses to the open-ended question "Considering the fruit you eat, why is freshness important to you?" confirmed that freshness is a complex construct with multiple dimensions and suggested that the complexity of freshness extends from food in general to specific product categories (in the case of fruit and apples). Further, the findings showed that freshness is desired by consumers because fruit are perceived as healthier and better tasting. The findings revealed negative attitudes towards stored fruit among participants, but also indicated some acceptance of the fact that some storage was unavoidable. Results provide useful insights to the development for communication strategies to increase consumer acceptance of stored apples and fruits in general.
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Affiliation(s)
- Sara R Jaeger
- The New Zealand Institute for Plant & Food Research Limited, 120 Mt Albert Road, Private Bag 92169, Victoria Street West, Auckland, New Zealand.
| | - Lucía Antúnez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República. By Pass de Rutas 8 y 101 s/n. CP 91000. Pando, Canelones, Uruguay
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República. By Pass de Rutas 8 y 101 s/n. CP 91000. Pando, Canelones, Uruguay
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21
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Li Y, Tang X, Zhu L. Bilayer pH-sensitive colorimetric indicator films based on zein/gellan gum containing black rice (Oryza sativa L.) extracts for monitoring of largemouth bass (Micropterus salmoides) fillets freshness. Int J Biol Macromol 2022; 223:1268-77. [PMID: 36347380 DOI: 10.1016/j.ijbiomac.2022.10.273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/20/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
Abstract
Anthocyanins as natural pH-sensitive material can be used to determine the freshness of largemouth bass (Micropterus salmoides) fillets. However, it is easily degraded. Using zein as the protective layer to improve the light blocking ability of the film, gellan gum (GG) and black rice extracts (BRE) as the sensing layer, a bilayer colorimetric indicator film for monitoring fish spoilage was developed. The functionality and stability of bilayer film and GG single film were compared. As compared to GG single film, Zein/GG bilayer film had stronger intermolecular interactions, higher mechanical properties, and higher optical barrier properties. Notably, Zein/GG-8 % BRE bilayer film exhibited higher stability than GG-8 % BRE film when the films were exposed to room temperature for 30 days. Zein/GG-8 % BRE bilayer film were further used to monitor freshness of largemouth bass fillets during storage. Zein/GG-8 % BRE bilayer film demonstrated a noticeable color change from red to brown when largemouth bass fillets spoiled. Moreover, the ∆E of films showed a good correlation with TVB-N of largemouth bass fillets (R2 = 0.985). Our research results show that the Zein/GG-BRE bilayer indicator film has great potential application prospects in monitoring fish freshness.
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22
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Dong K, Guan Y, Wang Q, Huang Y, An F, Zeng Q, Luo Z, Huang Q. Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process. Food Chem X 2022; 17:100541. [PMID: 36845518 PMCID: PMC9943752 DOI: 10.1016/j.fochx.2022.100541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/06/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
This study examined the potential of hyperspectral techniques for the rapid detection of characteristic indicators of yak meat freshness during the oxidation of yak meat. TVB-N values were determined by significance analysis as the characteristic index of yak meat freshness. Reflectance spectral information of yak meat samples (400-1000 nm) was collected by hyperspectral technology. The raw spectral information was processed by 5 methods and then principal component regression (PCR), support vector machine regression (SVR) and partial least squares regression (PLSR) were used to build regression models. The results indicated that the full-wavelength based on PCR, SVR, and PLSR models were shown greater performance in the prediction of TVB-N content. In order to improve the computational efficiency of the model, 9 and 11 characteristic wavelengths were selected from 128 wavelengths by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS), respectively. The CARS-PLSR model exhibited excellent predictive power and model stability.
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Affiliation(s)
- Kai Dong
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yufang Guan
- The Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences/Potato Engineering Research Center of Guizhou Province/Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, Guizhou, China
| | - Qia Wang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yonghui Huang
- The Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences/Potato Engineering Research Center of Guizhou Province/Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, Guizhou, China
| | - Fengping An
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qibing Zeng
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
| | - Zhang Luo
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
| | - Qun Huang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China,Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China,Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education & Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang 550004, Guizhou, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
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23
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Jiang G, Sun H, Sun H, Fu Y, Li X, Wang L, Liu X. Effects of γ-aminobutyric acid on freshness and processing properties of eggs during storage. Food Res Int 2022; 157:111443. [PMID: 35761683 DOI: 10.1016/j.foodres.2022.111443] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/20/2022] [Accepted: 05/26/2022] [Indexed: 11/18/2022]
Abstract
Effects of γ-aminobutyric acid (GABA) on egg storage properties were investigated by comparing freshness and processing properties between eggs treated with different GABA concentrations and untreated controls. GABA treatment delayed storage-associated increases of albumen pH value and surface hydrophobicity and decreases of protein index, yolk index, Haugh unit (HU) value, albumen height, solubility, gel hardness, and apparent viscosity. Highest HU, yolk index, and emulsion stability values and peak storage performance were observed after injection of eggs with 0.05 mL of GABA (0.3 g/mL). Even after 25 days of storage, GABA-treated eggs exhibited freshness resembling that of fresh eggs, indicating that GABA treatment extended shelf life by 10 days relative to controls. Peak solubility, emulsifying activity, emulsifying stability, foaming capacity, and foaming stability values of 89.74%, 0.72, 14.18, 43.35, and 45.57, respectively, for GABA-treated eggs exceeded corresponding control group values, thus demonstrating that GABA treatment of eggs slowed storage-related deterioration of freshness and processing quality.
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Affiliation(s)
| | - Hongrui Sun
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Hongjiao Sun
- Jilin Jinong Hi-tech Inc., Ltd, Gongzhuling 136100, China
| | - Yuan Fu
- Jilin Agricultural University, Changchun 130118, China
| | - Xuefeng Li
- Baicheng product quality inspection institute, Baicheng 137099, China
| | - Liyan Wang
- Jilin Agricultural University, Changchun 130118, China.
| | - Xuejun Liu
- Jilin Agricultural University, Changchun 130118, China.
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24
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Zeng L, Xiao X, Ye H, Ma D, Zhou J. Fast visual monitoring of the freshness of beef using a smart fluorescent sensor. Food Chem 2022; 394:133489. [PMID: 35717912 DOI: 10.1016/j.foodchem.2022.133489] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 05/25/2022] [Accepted: 06/13/2022] [Indexed: 11/24/2022]
Abstract
Spoiled meat contains many pathogenic bacteria; hence, the intake of spoiled food can lead to various illnesses. To screen the freshness of food, in this study, we devised a ratiometric fluorescence sensor dicyanovinyl coumarin (CMDC) for the determination of cadaverine, an important biomarker for the spoilage of meat. CMDC underwent aza-Michael addition with cadaverine, exhibiting high sensitivity, fast response (50 s), and distinct fluorescence color transition. Test strips fabricated using CMDC showed a noticeable color change from red to green when exposed to cadaverine vapor. The test strips were successfully used to visually monitor the spoilage of beef based on the fluorescence color change. Furthermore, the as-developed test strip coupled with a smartphone provides a simple tool for consumers and suppliers to obtain information about meat quality.
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Affiliation(s)
- Lintao Zeng
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, PR China.
| | - Xiaoxue Xiao
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Huan Ye
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Dini Ma
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Jinghong Zhou
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, PR China.
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25
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Liu H, Zhang Y, Huang L, Wang M. A colorimetric gas-sensitive array sensor using filter paper for the analysis of fish freshness. Food Chem 2022; 377:132029. [PMID: 35032853 DOI: 10.1016/j.foodchem.2021.132029] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 12/29/2021] [Accepted: 12/31/2021] [Indexed: 11/19/2022]
Abstract
We developed a colorimetric array sensor using filter paper (FPCAS) to detect fish freshness. After 16 common indicators sensitive to trimethylamine, aldehydes, and sulfides were screened, they were further sensitized and dotted on filter paper to prepare FPCAS. The results revealed that FPCAS was beneficial in the later detection of fish storage. When we used FPCAS to detect the freshness of bass stored at 30 °C, total discriminant accuracy was 100%, and cross-validation accuracy was 63.5%. When detecting the freshness of bass stored at 4 °C, the total discriminant accuracy reached 100%, and cross validation accuracy was 93.3%. Therefore, FPCAS can distinguish fish freshness under commercial cold storage conditions. In addition, the indicators and filter paper used for FPCAS are low-cost. Consequently, FPCAS is a good freshness indicator of meat and fish.
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Affiliation(s)
- Haiying Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China.
| | - Yiran Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China
| | - Lu Huang
- School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China
| | - Mengyao Wang
- School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China
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26
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Yu Y, Tang M, Dai H, Feng X, Ma L, Zhang Y. Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process. Food Chem 2022; 388:132881. [PMID: 35447577 DOI: 10.1016/j.foodchem.2022.132881] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/23/2022] [Accepted: 04/01/2022] [Indexed: 11/22/2022]
Abstract
The quality characteristics of fish products are a key factor influencing consumer acceptance and preference. This study was aimed to investigate the relationship among quality characteristics, protein structural changes and water migration of mandarin fish with different freshness during heating process. The results showed that the protein structure tended to unfold and more loosen in low freshness fish muscle (4-5 d storage) during heating, leading to an obvious decrease in hydrogen bonds, promoting a reduction of water holding capacity in fish muscle, thus resulting in an increase of T23 and a decrease of AW, which in turn affected the hardness, stress, and springiness of fish muscle. The protein conformation and water migration could explain the textural differences after heating of different freshness mandarin fish.
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27
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Chen J, Kong Q, Sun Z, Liu J. Freshness analysis based on lipidomics for farmed Atlantic salmon (Salmo salar L.) stored at different times. Food Chem 2022; 373:131564. [PMID: 34802800 DOI: 10.1016/j.foodchem.2021.131564] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/17/2021] [Accepted: 11/07/2021] [Indexed: 01/15/2023]
Abstract
Liquid chromatography-mass spectrometry was used to study the changes of lipids in salmon muscle stored at 4 °C for different storage times to explore the relationship between lipid composition and salmon freshness. Ninety-two kinds of lipid changes were observed at three different storage times (5, 10, and 15 days) compared with the fresh control group (0 day). Bioinformatics analysis revealed that the contents of four lipids were significantly increased from the tenth day, namely, lysophosphatidylcholine (LPC) (17:0), LPC (18:0), LPC (22:2), and phosphatidylcholine (PC) (18:4/16:1). LPC (17:0) and LPC (18:0) are produced by PC (18:4/16:1) hydrolysis. The traditional freshness index also showed that the salmon slices were in the initial state of spoilage on the tenth day. Therefore, they may be indicators of raw salmon freshness.
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28
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Zhang J, Wang Y, Xu Z, Shi C, Yang X. A sensitive fluorescence-visualized sensor based on an InP/ZnS quantum dots-sodium rhodizonate system for monitoring fish freshness. Food Chem 2022; 384:132521. [PMID: 35245752 DOI: 10.1016/j.foodchem.2022.132521] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 02/17/2022] [Accepted: 02/17/2022] [Indexed: 01/26/2023]
Abstract
A fluorescence-visualized sensor based on 3-mercaptopropionic acid (MPA)-capped indium phosphide/ zinc sulfide quantum dots (InP/ZnS QDs) and sodium rhodizonate (SR) was designed to sensitively monitor fish freshness. MPA-InP/ZnS QDs, which exhibit orange-red fluorescence, were synthesized by a solvothermal method. In the MPA-InP/ZnS QDs-SR system, the fluorescence of MPA-InP/ZnS QDs was quenched by SR due to the combined function of the inner filter effect (IFE) and static quenching effect (SQE) at pH = 3. When ammonia was added, the fluorescence was recovered, and the color changed from colorless to bright orange-red under UV light (365 nm). The sensing performance for volatile amine gas was studied, and the sensor demonstrated good linearity between the fluorescence intensity, the total volatile basic nitrogen (TVB-N) and the total color change (ΔE) of bighead carp stored at room temperature (25 °C) and refrigerated temperature (4 °C). The proposed sensor has potential applications in monitoring fish freshness.
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Affiliation(s)
- Jiaran Zhang
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; School of Electrical and Information Engineering, Beijing University of Civil Engineering and Architecture, No.15, Yongyuan Road, Daxing District, Beijing 100044, China
| | - Yizhong Wang
- Department of Automation and Information, Tianjin University of Science and Technology, Tianjin 300222, China
| | - Zeyu Xu
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Xinting Yang
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
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29
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Li S, Jiang Y, Zhou Y, Li R, Jiang Y, Alomgir Hossen M, Dai J, Qin W, Liu Y. Facile fabrication of sandwich-like anthocyanin/chitosan/lemongrass essential oil films via 3D printing for intelligent evaluation of pork freshness. Food Chem 2022; 370:131082. [PMID: 34537435 DOI: 10.1016/j.foodchem.2021.131082] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/28/2021] [Accepted: 09/05/2021] [Indexed: 12/13/2022]
Abstract
In this study, chitosan (CH), mulberry anthocyanin (MA), and lemongrass essential oils (LEO) were used as an interlayer using a 3D printer. Further, cassava starch (CS) was used as a protective layer to form indicator films. The indicator films containing LEO showed significant antioxidant and antibacterial properties, and the release rate of LEO increased with a rise in pH. When chilled pork spoiled, the color of the indicator films changed from red to gray-blue, and the RGB values could be automatically analyzed by a smartphone application to determine pork freshness. These films hold implications as easy-to-use indicators of meat freshness, with great potential for monitoring food spoilage, as part of an intelligent packaging system.
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Affiliation(s)
- Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Yalan Jiang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuting Zhou
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Runze Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yufei Jiang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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30
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Zaroual H, Chèné C, Mestafa El Hadrami E, Karoui R. Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months. Food Chem 2022; 370:131009. [PMID: 34509151 DOI: 10.1016/j.foodchem.2021.131009] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 07/29/2021] [Accepted: 08/29/2021] [Indexed: 11/25/2022]
Abstract
This study examines the ability of fluorescence spectroscopy for monitoring the quality of 70 Moroccan virgin olive oils belonging to three varieties and originating from three regions of Morocco. By applying principal component analysis and factorial discriminant analysis to the emission spectra acquired after excitation wavelengths set at 270, 290, and 430 nm, a clear differentiation between samples according to their storage time was observed. The obtained results were confirmed following the application of four multivariate classification methods: partial least squares regression, principal component regression, support vector machine, and multiple linear regression on the emission spectra. The best prediction model of storage time was obtained by applying partial least squares regression since a coefficient of determination (R2) and a root mean square error of prediction (RMSEP) of 0.98 and 24.85 days were observed, respectively. The prediction of the chemical parameters allowed to obtain excellent validation models with R2 ranging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, k232, and k270.
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Affiliation(s)
- Hicham Zaroual
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300, Lens, France; Univ. Sidi Mohamed Ben Abdellah, Faculty of Sciences and Technologies, Applied Organic Chemistry Laboratory, Fez M-30000, Morocco
| | | | - El Mestafa El Hadrami
- Univ. Sidi Mohamed Ben Abdellah, Faculty of Sciences and Technologies, Applied Organic Chemistry Laboratory, Fez M-30000, Morocco
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300, Lens, France.
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31
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Shim K, Mok JS, Jeong Y, Park K, Jang MS. Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness. J Food Sci Technol 2022; 59:703-714. [PMID: 35185186 PMCID: PMC8814216 DOI: 10.1007/s13197-021-05065-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2020] [Accepted: 03/10/2021] [Indexed: 02/06/2023]
Abstract
We investigated the effect of different levels of organic acids on the formation of biogenic amines in anchovy fish sauce. Fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and anchovies left at ambient temperature for 4 h (4 h), 18 h (18 h), or 24 h (24 h). Anchovies from each of the four groups were mixed with salt at a 4:1 ratio and then fermented at ambient temperature for varying periods of time. The F and 4 h anchovies contained higher levels of acetic acid, succinic acid, and lactic acid, and the levels increased during the fermentation process. The histamine content of the fish sauce samples prepared using F anchovies ranged from 44.0 to 9.2 mg/kg at 1 and 24 months of fermentation. The histamine content of fish sauce samples prepared using 4 h, 18 h, and 24 h anchovies was 111.5-37.0 mg/kg (4 h), 780.1-560.3 mg/kg (18 h), and 880.6-675.7 mg/kg (24 h). Our findings indicated that the histamine and other biogenic amine levels were closely associated with the degree of freshness of the raw anchovy material. These findings indicate that lower pH levels resulting from organic acids generated by the fresh raw material can effectively inhibit histamine formation.
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Affiliation(s)
- Kilbo Shim
- Department of Food Science and Technology, Pukyong National University, Busan, 48513 Republic of Korea
| | - Jong Soo Mok
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
| | - Yeongyeom Jeong
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
| | - Kunbawui Park
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
| | - Mi-Soon Jang
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
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Wangmo L, Suratsawadee A, Ratvijitvech T, Siripinyanond A. A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp. Food Chem 2022; 368:130863. [PMID: 34428691 DOI: 10.1016/j.foodchem.2021.130863] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 08/11/2021] [Accepted: 08/11/2021] [Indexed: 12/12/2022]
Abstract
A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp was proposed. The sensor was prepared from commercially available tapioca pearls with purple sweet potato as a natural colorant by using a similar procedure as to prepare "Thai Saku dessert". A novel concept of using five tapioca pearls stacked in a pipette tip was proposed to observe the color change of the pearls by bead counting approach. The color of the tapioca pearl changed from purple to greenish-blue upon the detection of volatile amines and then to green on prolonged exposure to volatile amines. This color change was observed from the first bead and gradually observed on the next beads according to the concept of distance-based colorimetric measurement. This work is the first to demonstrate the use of bead counting as a novel, low-cost sensor technology for estimating the freshness of shrimp.
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Affiliation(s)
- Lungten Wangmo
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand
| | - Atitaya Suratsawadee
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand
| | - Thanchanok Ratvijitvech
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand
| | - Atitaya Siripinyanond
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand.
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33
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Li H, Gan J, Yang Q, Fu L, Wang Y. Colorimetric detection of food freshness based on amine-responsive dopamine polymerization on gold nanoparticles. Talanta 2021; 234:122706. [PMID: 34364501 DOI: 10.1016/j.talanta.2021.122706] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 06/30/2021] [Accepted: 07/08/2021] [Indexed: 11/28/2022]
Abstract
Biogenic amines (BAs) are not only well-known indicators for food freshness but can cause serious harm to the body after excessive consumption, which makes the determination of its content in food of great significance. In this work, a simple and convenient method for colorimetric detection of BAs was developed based on the sensitivity of the polymerization of dopamine to the presence of BAs on the surface of gold nanoparticles (AuNPs). Taking histamine as a representative, the system exhibited a distinct color change from wine red to black among the amine concentration of 1-100 μg/mL with the detection limit of 2.8 μg/mL. The detection system also exhibited sensitivity to other common kinds of BAs, such as putrescine, cadaverine, spermine, spermidine, tyramine, and tryptamine. Moreover, the proposed method showed encouraging performance in visual detection of the freshness of real samples, which provided a new approach for food quality and freshness evaluation.
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Affiliation(s)
- Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Jiacheng Gan
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Qing Yang
- Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing, Taixiang Group, Rongcheng Taixiang Food Products Co., Ltd, PR China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China.
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Yu HD, Qing LW, Yan DT, Xia G, Zhang C, Yun YH, Zhang W. Hyperspectral imaging in combination with data fusion for rapid evaluation of tilapia fillet freshness. Food Chem 2021; 348:129129. [PMID: 33515952 DOI: 10.1016/j.foodchem.2021.129129] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/09/2021] [Accepted: 01/13/2021] [Indexed: 01/01/2023]
Abstract
The potential of two different hyperspectral imaging systems (visible near infrared spectroscopy (Vis-NIR) and NIR) was investigated to determine TVB-N contents in tilapia fillets during cold storage. With Vis-NIR and NIR data, calibration models were established between the average spectra of tilapia fillets in the hyperspectral image and their corresponding TVB-N contents and optimized with various variable selection and data fusion methods. Superior models were obtained with variable selection methods based on low-level fusion data when compared with the corresponding methods based on single data blocks. Mid-level fusion data achieved the best model based on CARS, in comparison with all others. Finally, the respective optimized models of single Vis-NIR and NIR data were employed to visualize TVB-N contents distribution in tilapia fillets. In general, the results showed the great feasibility of hyperspectral imaging in combination with data fusion analysis in the nondestructive evaluation of tilapia fillet freshness.
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Affiliation(s)
- Hai-Dong Yu
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Li-Wei Qing
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Dan-Ting Yan
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Chenghui Zhang
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Yong-Huan Yun
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China.
| | - Weimin Zhang
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China.
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35
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Lee S, Kim EJ, Park DH, Ji YR, Kang G, Choi MJ. Deep freezing to maintain the freshness of pork loin during long-term storage. Food Sci Biotechnol 2021; 30:701-10. [PMID: 34113472 DOI: 10.1007/s10068-021-00896-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 02/03/2021] [Accepted: 02/18/2021] [Indexed: 11/04/2022] Open
Abstract
As storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at − 60, − 50, and − 18 °C on pork loin physicochemical properties. Pork loin was cut into 30 × 30 × 30 mm (50 g) and packed in air-containing box. Thereafter, they were stored at different freezing temperature for 6 months. Frozen pork loins were thawed at 4 °C. Samples frozen at − 18 °C exhibited surface dehydration (at 3 months) and high moisture loss surface dehydration-induced discoloration and toughening. However, samples frozen by deep freezing temperature (− 60 and − 50 °C) had lower values of thawing loss, WHC, and shear force than those of frozen at − 18 °C. Samples frozen at − 60 and − 50 °C maintained their freshness better than those frozen at − 18 °C; samples stored at − 60 °C showed significantly lower VBN than those stored at − 50 °C. Therefore, − 60 °C is suitable for freezing pork loins.
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Lisanti MT, Laboyrie J, Marchand-Marion S, de Revel G, Moio L, Riquier L, Franc C. Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method. Food Chem 2021; 361:130029. [PMID: 34077885 DOI: 10.1016/j.foodchem.2021.130029] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 05/03/2021] [Accepted: 05/04/2021] [Indexed: 01/29/2023]
Abstract
A novel automated method was developed for the quantitative determination of nine terpenoids that could contribute to the minty notes of red wine bouquet. The method couples headspace SPME-Arrow extraction with GC-MS/MS analysis. PDMS/DVB fiber was chosen for the extraction and an ionization energy of 30 eV permitted to optimize the analyte detection. The optimal sample preparation consists of a two-fold dilution of the wine sample with addition of 4 g of sodium chloride while the most suitable extraction conditions take place at 50 °C for 1 h. The method shows good linearity, intraday variations between 2 and 25%, interday variations between 7 and 23% and recoveries between 80 and 119%. The method exhibits the required low detection (between 3 and 60 ng/L) and quantification (between 6 ng/L and 200 ng/L) limits. These limits have permitted the quantification of the pool of minty terpenoids in fourteen red Bordeaux wines.
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Affiliation(s)
- Maria Tiziana Lisanti
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, viale Italia, 83100 Avellino, Italy.
| | - Justine Laboyrie
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Stephanie Marchand-Marion
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Gilles de Revel
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Luigi Moio
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, viale Italia, 83100 Avellino, Italy
| | - Laurent Riquier
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Céline Franc
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
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Zhang J, Huang X, Shi J, Liu L, Zhang X, Zou X, Xiao J, Zhai X, Zhang D, Li Y, Shen T. A visual bi-layer indicator based on roselle anthocyanins with high hydrophobic property for monitoring griskin freshness. Food Chem 2021; 355:129573. [PMID: 33799267 DOI: 10.1016/j.foodchem.2021.129573] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 02/06/2021] [Accepted: 03/06/2021] [Indexed: 02/05/2023]
Abstract
This study designed a new type indicator with hydrophobic Polyvinylidene Fluoride (PVDF) film as a moisture prevent-layer. And the sensor layer was provided based on polyvinyl alcohol/Sodium alginate (PS) and Roselle anthocyanins (RAs). Physical properties, microstructure, and color stability of the bi-layer indicator have been investigated. The Water contact angle (WCA) of PS/RAs/ PVDF film (PSRF) was 108.85°, which can be considered as an excellent hydrophobic surface. The lowest Water Vapor Permeability (WVP) value of PSRF exhibited a good barrier property for moisture. Therefore, PSRF film was used to monitor the griskin freshness. The Total volatile basic nitrogen (TVB-N) level was increased to 18.02 mg/100 g at 72 h, and the color of the indicator presented visible color changes. The acquired results revealed a good correlation between TVB-N, pH and color change of the indicator. The research indicated that PSRF indicator has increasing potential application on food intelligent packaging.
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Affiliation(s)
- Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Li Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xinai Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Jianbo Xiao
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004, Ourense, Spain
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Di Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yanxiao Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Tingting Shen
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
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38
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Fan X, Jin Z, Liu Y, Chen Y, Konno K, Zhu B, Dong X. Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis. Food Res Int 2021; 143:110229. [PMID: 33992343 DOI: 10.1016/j.foodres.2021.110229] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/09/2021] [Accepted: 02/14/2021] [Indexed: 11/17/2022]
Abstract
The advantages of super-chilling storage at -2 °C for maintaining the quality of Coregonus peled muscle were investigated using the rigor-mortis index (RM), ATP-related compounds, K-value, muscle hardness, impedance measurement, and total viable count. The results indicated that the softening of fish muscle and increase in K-value were substantially suppressed following storage at -2 °C compared to that at 0 °C. In particular, the hardness of fish muscle stored for 6 days at -2 °C was much higher than that of the samples stored for 2 days at 0 °C. The K-value increased to 81% after 6 days at 0 °C, while increased to 57% at -2 °C. The impedance changed in a biphasic manner throughout the storage period. The initial increase accompanied by the progression of RM was followed by a gradual decrease. However, this decrease was much slower at -2 °C than 0 °C. Furthermore, proteomics analysis demonstrated that the mechanism of fish freshness changes between the two storage temperatures. Differentially abundant proteins between the samples stored at two temperatures were mainly involved in the cellular component and molecular function (GO pathway) as well as collagen digestion (KEGG pathway), which might be related to muscle textural properties. Therefore, super-chilling storage is a possible method for maintaining the freshness of Coregonus peled.
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Affiliation(s)
- Xinru Fan
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yuewen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Kunihiko Konno
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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39
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Sun Y, Zhang M, Bhandari B, Bai B. Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork. Int J Biol Macromol 2021; 172:464-474. [PMID: 33465361 DOI: 10.1016/j.ijbiomac.2021.01.090] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 12/27/2020] [Accepted: 01/14/2021] [Indexed: 01/19/2023]
Abstract
Porous starch (PS) was used as the core material carrier to adsorb fennel essential oil (FEO). Using sodium alginate (SA)-chitosan (CS) as the wall material and glutaraldehyde as the curing cross-linking agent, CS/SA/PS-FEO microcapsules were successfully prepared by polyelectrolyte complex coagulation method. The formation process, structural properties and release behavior of CS/SA/PS-FEO microcapsules were analyzed. The results showed that the essential oil was encapsulated in the form of micro-capsules according to infrared spectroscopy and X-ray diffraction analysis. In open and closed systems, the 16-day cumulative release rate of FEO obtained was 70.62% and 43.87%, respectively indicating that the prepared CS/SA/PS-FEO microcapsules had a good sustained-release ability. The fennel essential oil micro-capsules exhibited good antibacterial and antioxidant activities, delayed the oxidation of fat and protein, reduced the total viable counts, total volatile-base nitrogen and methemoglobin. The textural property and status of water (analyzed by NMR) suggested that the quality of the meat can be maintained for an extended period by incorporating the CS/SA/PS-FEO microcapsules in the minced pork meat.
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Affiliation(s)
- Yanan Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Baosong Bai
- Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
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40
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Liu K, Zhang C. Volatile organic compounds gas sensor based on quartz crystal microbalance for fruit freshness detection: A review. Food Chem 2020; 334:127615. [PMID: 32711261 DOI: 10.1016/j.foodchem.2020.127615] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/16/2020] [Accepted: 07/16/2020] [Indexed: 12/12/2022]
Abstract
In this review article, the state of the art of gas sensors based on quartz crystal microbalance (QCM) for fruit freshness detection is overviewed from the aspects of development history, working principle, selection and modification of sensitive materials, and volatile organic compounds detection of fruits. According to the characteristics of respiratory intensity at the stage of fruit ripening, fruits can be divided into respiration climacteric fruits and non-climacteric fruits. In recent years, research has mainly focused on respiration climacteric fruits, such as bananas and mangoes, etc., while related studies on non-climacteric fruits have been rarely reported, except for citrus fruits. The preparation methods and structure design of sensitive materials based on physical/chemical adsorption mechanisms are further discussed according to the odor components that affect the freshness of fruits, namely alkenes, esters, aldehydes and alcohols.
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Affiliation(s)
- Kewei Liu
- College of Mechanical Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Chao Zhang
- College of Mechanical Engineering, Yangzhou University, Yangzhou 225127, PR China.
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41
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Wang A, Duncan SE, Whalley NW, O'Keefe SF. Interaction effect of LED color temperatures and light-protective additive packaging on photo-oxidation in milk displayed in retail dairy case. Food Chem 2020; 323:126699. [PMID: 32315945 DOI: 10.1016/j.foodchem.2020.126699] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 03/08/2020] [Accepted: 03/25/2020] [Indexed: 11/17/2022]
Abstract
Effect of varied LED color temperatures on photo-oxidation in 2% fat milk and protection efficiency of packaging with and without light-protective additives (LPA) under different color temperatures was firstly evaluated. Riboflavin (Rb) is one of the critical photo-sensitizers in 2% milk when exposed to LED light. Higher color temperature with higher relative intensity of Rb absorbance region resulted in lower Rb and vitamin A retention, lower dissolved oxygen content, and higher TBARS value in milk packaged with non-LPA packaging. Yellow pigmented packaging that completely blocked the Rb absorbance region of all three LED color temperatures successfully reduced the rate of degradation of milk nutrients and flavor. TiO2-added packaging partially block the destructive light wavelength; higher level of TiO2 provided a longer protection on milk freshness. Combination of appropriate LED color temperature and LPA-packaging provided a cost-effective solution for minimizing photo-oxidation in retail dairy case.
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Affiliation(s)
- Aili Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
| | - Susan E Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Virginia Tech, Blacksburg 24061, United States
| | - Nicole W Whalley
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Virginia Tech, Blacksburg 24061, United States
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Virginia Tech, Blacksburg 24061, United States
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42
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Choi JW, Jang MK, Hong CW, Lee JW, Choi JH, Kim KBWR, Xu X, Ahn DH, Lee MK, Nam TJ. Novel application of an optical inspection system to determine the freshness of Scomber japonicus (mackerel) stored at a low temperature. Food Sci Biotechnol 2020; 29:103-107. [PMID: 31976132 PMCID: PMC6949331 DOI: 10.1007/s10068-019-00639-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 05/10/2019] [Accepted: 05/31/2019] [Indexed: 11/06/2022] Open
Abstract
This study evaluated the use of an optical inspection system (OIS) to determine the freshness of mackerel (Scomber japonicus). The correlations between the light reflection intensity (LRI) of mackerel eyes (determined using an OIS) and the volatile basic nitrogen content (VBN) and K-value were analyzed. After unloading at the harbor, the mackerel were stored at 4 °C for 9 days and the VBN, K-value, and LRI were determined at 3-day intervals. During storage, the LRI, VBN, and K-value all increased. Furthermore, the LRI was correlated with the K-value and VBN. Therefore, although the LRI cannot be applied as an absolute standard for evaluating freshness, the LRI using an OIS is a suitable nondestructive method for evaluating freshness for quality and risk management in the processing industry when handling large numbers of fish.
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Affiliation(s)
- Jeong-Wook Choi
- 1Institute of Fisheries Sciences, Pukyong National University, Busan, 46041 Republic of Korea
| | - Myung-Kee Jang
- Devicenet Research Institute, Anyang, Gyeonggi-do 14056 Republic of Korea
| | - Chang-Wook Hong
- Devicenet Research Institute, Anyang, Gyeonggi-do 14056 Republic of Korea
| | - Ju-Woon Lee
- Devicenet Research Institute, Anyang, Gyeonggi-do 14056 Republic of Korea
| | - Jae-Hyuk Choi
- Devicenet Research Institute, Anyang, Gyeonggi-do 14056 Republic of Korea
| | - Koth-Bong-Woo-Ri Kim
- 3Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan, 48513 Republic of Korea
| | - Xiaotong Xu
- 3Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan, 48513 Republic of Korea
| | - Dong-Hyun Ahn
- 3Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan, 48513 Republic of Korea
| | - Min-Kyeong Lee
- 4Department of Food Science and Nutrition, Pukyong National University, 45, Yongso-ro, Nam-Gu, Busan, 48513 Republic of Korea
| | - Taek Jeong Nam
- 1Institute of Fisheries Sciences, Pukyong National University, Busan, 46041 Republic of Korea.,4Department of Food Science and Nutrition, Pukyong National University, 45, Yongso-ro, Nam-Gu, Busan, 48513 Republic of Korea
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Paulik S, Jekle M. Novel approach to investigate the mechanical properties of crumb matrix during storage - Re-engineering of gas-free crumb pellets. Food Chem 2019; 288:333-340. [PMID: 30902301 DOI: 10.1016/j.foodchem.2019.03.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 03/05/2019] [Accepted: 03/06/2019] [Indexed: 11/30/2022]
Abstract
Since commonly used texture profile analysis (TPA) depend on gas volume fraction, a detailed development of mechanistic relationships between firming-relevant additives and structural crumb matrix alterations often fail. Thus, a method to prepare gas-free crumb pellets was developed to exclude porosity effects. Therefore, reference white bread crumb was freeze-dried, crushed and rehydrated with either distilled water or maltose solution to the native moisture content. Freeze-dried crumb matrix, rehydrated after baking with maltose solution (0.5 g maltose/100 g flour), did not retard firming in comparison to reference pellets (crumb matrix rehydrated with water). Thus, maltose showed no functionality on pellet firming during storage. However, crumb pellets exhibited a reduced firmness, when maltose was added during dough preparation resulting in an altered crumb formation. Additionally, results demonstrated, that differences between leavening methods (chemical vs. biological) on firming kinetics were not significant, which was confirmed by comparable Avrami firming rates k.
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Affiliation(s)
- Sabina Paulik
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Mario Jekle
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.
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Shim K, Jeong Y. Freshness Evaluation in Chub Mackerel ( Scomber japonicus) Using Near-Infrared Spectroscopy Determination of the Cadaverine Content. J Food Prot 2019; 82:768-774. [PMID: 30978109 DOI: 10.4315/0362-028x.jfp-18-529] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We analyzed the volatile basic nitrogen content, pH, total viable cell count, and biogenic amine contents in chub mackerel (Scomber japonicus) stored at 5 and 25°C to examine changes in freshness. Among the various parameters, we found the volatile basic nitrogen content had the highest correlation with cadaverine content (r2 = 0.72 to 0.88). We also tried to measure cadaverine contents at different times during storage by using near-infrared (NIR) spectroscopy. However, because of the high water content in the fish, we could not obtain meaningful results. Next, we prepared samples for NIR spectroscopy by dilution with 0.1 N HCl, ultrafiltration (3 or 10 kDa) with a glass filter, and dehydration. The samples prepared with the 3-kDa filter had peaks in the NIR spectra between 1,379.3 and 1,388.9 nm, and those prepared with the 10-kDa filter had peaks in the spectra between 1,897.3 and 1,898.6 nm. The correlation coefficient (r2) between the NIR spectroscopy and high-performance liquid chromatography with cadaverine results was 0.98 to 0.99. We concluded that the biogenic amine content could be used to evaluate freshness in fish products, and that NIR measurements could be used to rapidly and accurately determine freshness.
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Affiliation(s)
- Kilbo Shim
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan 46083, Republic of Korea
| | - Yeongyeom Jeong
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan 46083, Republic of Korea
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45
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Passetti RAC, Resconi VC, Çakmakçı C, Del Mar Campo M, Kirinus JK, Passetti LCG, Guerrero A, do Prado IN, Sañudo C. Number of consumers and days of display necessary for the assessment of meat colour acceptability. Food Res Int 2019; 121:387-393. [PMID: 31108761 DOI: 10.1016/j.foodres.2019.03.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 03/13/2019] [Accepted: 03/15/2019] [Indexed: 01/20/2023]
Abstract
Visual assessment is regarded as the gold standard to evaluate meat colour shelf-life, but it is costly and time consuming. To address this issue, this paper aims to evaluate the number of consumers and days of display that are necessaries in order to assess the colour shelf-life of meat, presented with different methods, all using images. Photographs of thirty-six lamb steaks were taken just after cutting (day 0) and on each of the following days until the 14th day of display under standardized conditions. Images were presented in three different manners: 1) with days of display and animals in random order (Random); 2) days of display in sequential and animals in random order (Sequential); and, 3) days of display and animals in sequential order (Animal); they were presented to 211 consumers who evaluated visual acceptability on a 9-point scale. At day zero, visual acceptability scores were the highest in Animal, followed by Sequential, and then by the Random (P < .05) method. Scores decreased over time for all methods tested (P < .05). The Random method presented the highest standard deviation; however, an increase in standard deviation among consumers along days of display was observed for all methods tested (P < .05). Shelf-life determined by regression varied according to the method of presentation (7.83, 7.00 and 7.54 days for Random, Sequential and Animal, respectively). A minimum number of 4 day points before and 4 day points after neutral scores had been reached (scores = 5.0) were necessary in order to obtain a robust model. The minimum number of required consumers (α = 0.05; d = 0.1 and β = 0.2 or 0.1) varied according to methodology: it was 81 to 109 consumers for Random, 69 to 92 for Sequential, and 55 to 74 for Animal. Our study indicates that an optimal number of days and evaluators can be calculated depending on the manner of sample presentation. These findings should be taken into account in further studies that aim to balance data reliability with the cost involved in meat colour analyses.
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Affiliation(s)
- Rodrigo Augusto Cortêz Passetti
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; Department of Animal Science, Universidade Estadual de Maringá, Av. Colombo, 5790, Jd. Universitário, Maringá 87020-900, Paraná, Brazil.
| | - Virginia Celia Resconi
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Cihan Çakmakçı
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; Department of Animal Science, Faculty of Agriculture, Van Yuzuncu Yil University, Zeve-Kampus, 65080 Van, Turkey
| | - María Del Mar Campo
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Jackeline Karsten Kirinus
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; Universidade Estadual de Santa Catarina, Rua Beloni Trombeta Zanin, Santo Antônio, Chapecó 89815-630, Santa Catarina, Brazil
| | - Ludmila Couto Gomes Passetti
- Department of Animal Science, Universidade Federal de Sergipe, Avenida Marechal Rondon, s/n Jardim Rosa Elze, São Cristóvão 49100-000, Sergipe, Brazil
| | - Ana Guerrero
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Ivanor Nunes do Prado
- Department of Animal Science, Universidade Estadual de Maringá, Av. Colombo, 5790, Jd. Universitário, Maringá 87020-900, Paraná, Brazil
| | - Carlos Sañudo
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
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Li Y, Tang X, Shen Z, Dong J. Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique. Food Chem 2019; 287:126-132. [PMID: 30857681 DOI: 10.1016/j.foodchem.2019.01.213] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 01/26/2019] [Accepted: 01/31/2019] [Indexed: 11/17/2022]
Abstract
Viscoelasticity experiments were performed to detect the total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation. The growth trend of TVB-N was further analyzed with prolonged storage time. A six-element viscoelastic model was then established by fitting deformation data through universal global optimization. The viscoelastic parameters, including elasticity moduli E1, E2, E3, and viscosity coefficients η1, η2, η3, were applied to build models of TVB-N content prediction using partial least squares regression (PLSR) and support vector machine regression (SVR). Results showed that the SVR model performed better than the PLSR model, with a correlation coefficient in the prediction set of 0.89 and a root mean squared error in the prediction set of 1.47 mg/100 g. These results demonstrated for the first time that the viscoelasticity based on airflow and laser technique combined with chemometrics can be used for the fast, nondestructive detection of TVB-N concentration for meat freshness assessment.
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Affiliation(s)
- Yanlei Li
- College of Engineering, China Agricultural University, NO. 17 Qinghua East Road, Beijing 100083, PR China
| | - Xiuying Tang
- College of Engineering, China Agricultural University, NO. 17 Qinghua East Road, Beijing 100083, PR China.
| | - Zhixiong Shen
- College of Engineering, China Agricultural University, NO. 17 Qinghua East Road, Beijing 100083, PR China
| | - Jun Dong
- College of Engineering, China Agricultural University, NO. 17 Qinghua East Road, Beijing 100083, PR China
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Wells N, Yusufu D, Mills A. Colourimetric plastic film indicator for the detection of the volatile basic nitrogen compounds associated with fish spoilage. Talanta 2018; 194:830-836. [PMID: 30609612 DOI: 10.1016/j.talanta.2018.11.020] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 11/03/2018] [Accepted: 11/05/2018] [Indexed: 11/30/2022]
Abstract
The first example of an extruded polymer film containing the pH sensitive dye bromophenol blue (BPB) is described in which the polymer encapsulated dye changes colour from yellow to blue upon exposure to basic volatile nitrogen compounds, such as those given off by fish as it spoils. The latter include: trimethylamine (TMA), dimethylamine (DMA) and ammonia (NH3), and are collectively known as total volatile basic nitrogen (TVB-N). The films' colourimetric response to specific levels of TMA, as measured using absorbance spectroscopy and digital photography coupled with RGB colour analysis, is reported. The indicator is then used as a fish spoilage indicator at 22 and 4 °C, whilst at the same time a microbiological study is carried out, and in both cases the results reveal a strong correlation between the change in colour of the indicator with the concentration of bacterial colony forming units on the fish; the latter is often used as a measure of fish freshness. The correlation arises because the increase in TVB-N in head space of the package is due to the gradual bacteria-induced decomposition of the fish. The colourimetric TVB-N plastic film indicator's potential as a spoilage indicator for packaged fresh fish is discussed briefly.
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Affiliation(s)
- Nathan Wells
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Stranmillis Road, Belfast BT9 5AG, UK
| | - Dilidaer Yusufu
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Stranmillis Road, Belfast BT9 5AG, UK
| | - Andrew Mills
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Stranmillis Road, Belfast BT9 5AG, UK.
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48
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Limchoowong N, Sricharoen P, Konkayan M, Techawongstien S, Chanthai S. A simple, efficient and economic method for obtaining iodate-rich chili pepper based chitosan edible thin film. J Food Sci Technol 2018; 55:3263-3272. [PMID: 30065438 DOI: 10.1007/s13197-018-3260-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2018] [Accepted: 05/28/2018] [Indexed: 11/26/2022]
Abstract
The present study was aimed at designing an iodine supplement in form of edible film made of iodate-coated chitosan (CS-IO3). Inclusion of so obtained films in diet can help in preventing thyroid cancer, leading to improved public health. Chili pepper was coated with iodate thin film (1.5 µm). The iodate-rich film is ready-to-eat serving valuable nutrients. Stability studies of CS-IO3 film using water dipping revealed that there was no leaching of iodate ion, due to the strong interactions between cationic amino group of chitosan and iodate ion. The film showed no change in its antioxidant activity. Iodate concentration in the film was determined at 620 nm selectively, based on the decolorization of malachite green economic method. Iodate content in fruits coated with 1.5% (w/v) CS-IO3 was 11.5 mg g-1 of dry film sample. The iodate-rich samples could be stored without much effect on its freshness, indicating a good shelf life.
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Affiliation(s)
- Nunticha Limchoowong
- 1Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, 123 Mittraphab Road, M. 16, T. Ni-Muang, A. Muang, Khon Kaen, 40002 Thailand
| | - Phitchan Sricharoen
- 1Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, 123 Mittraphab Road, M. 16, T. Ni-Muang, A. Muang, Khon Kaen, 40002 Thailand
| | - Mongkol Konkayan
- 1Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, 123 Mittraphab Road, M. 16, T. Ni-Muang, A. Muang, Khon Kaen, 40002 Thailand
| | - Suchila Techawongstien
- 2Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Saksit Chanthai
- 1Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, 123 Mittraphab Road, M. 16, T. Ni-Muang, A. Muang, Khon Kaen, 40002 Thailand
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49
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Wang A, Dadmun CH, Hand RM, O'Keefe SF, Phillips JB, Anders KA, Duncan SE. Efficacy of light-protective additive packaging in protecting milk freshness in a retail dairy case with LED lighting at different light intensities. Food Res Int 2018; 114:1-9. [PMID: 30361004 DOI: 10.1016/j.foodres.2018.07.053] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 07/11/2018] [Accepted: 07/30/2018] [Indexed: 12/01/2022]
Abstract
Light emitting diodes (LED) are rapidly developing as dominant lighting systems in dairy retail cases. Bright light is typically chosen to best exhibit milk products. However, high intensity LED lighting may create high potential for detrimental oxidation and destroying milk freshness. In this study, we investigated the interaction between LED light intensity, exposure time, and packaging material on limiting milk oxidation and protecting milk freshness and vitamins. Within 4 h of LED light exposure at an intensity as low as 1068 lx, light-induced oxidation occurred on 2% milkfat milk with commercial packaging including glass and translucent high-density polyethylene (HDPE) bottles. Higher light intensity (>4094 lx) and longer light exposure time (>24 h) rapidly increased the oxidation rate in milk. Polyethylene terephthalate (PET) packaging with lower oxygen permeability rate effectively reduced (P < 0.05) vitamin A degradation under low light intensity within 24 h. A combination of light-protective additive (TiO2) and oxygen barrier material (PET) successfully reduced (P < .05) the loss of dissolved oxygen and riboflavin, and decreased the formation of final oxidation products in milk, as measured by thiobarbituric reactive substances (TBARS), when exposed to high light intensity within 24 h. Lower LED light intensity in retail case was preferred by 50% of participants in a visual acceptance test; consumers are willing to consider pigmented packaging with limited visibility. Results of this study provides guidance for dairy industry in choosing appropriate LED lighting conditions and packaging to adequately display the milk products as well as minimize the degradation of milk nutrients and flavor.
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Affiliation(s)
- Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States.
| | - Catherine H Dadmun
- Department of Chemistry, College of Charleston, Charleston 29424, United States
| | - Rachel M Hand
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824, United States
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States
| | - J''Nai B Phillips
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States
| | - Kemia A Anders
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States
| | - Susan E Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States
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50
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Yang X, Zhang J, Cheng Y. The evaluation of the three edible tissues of dead adult Chinese mitten crabs ( Eriocheir sinensis) freshness in harvest season, based on the analysis of TVBN and biogenic amine. Springerplus 2016; 5:1906. [PMID: 27867813 PMCID: PMC5095103 DOI: 10.1186/s40064-016-3434-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Accepted: 09/29/2016] [Indexed: 11/10/2022]
Abstract
This study was carried out to evaluate the quality of the three edible tissues (muscles, hepatopancreas and gonads) of the male and female Chinese mitten crab (Eriocheir sinensis) in natural harvest season, based on total volatile base nitrogen test (TVBN) and biogenic amines analysis at intervals time of 3 h extended for 24 h during 30 °C storage (a mean ambient temperature in harvest season). In addition, the relationship between the value of TVBN and storage time or main biogenic amine was evaluated. Results showed that TVBN level of female gonad reached the recommended limit (30 mg/100 g) at 3 h, and the times of reaching the recommended limit were 15 h in both sexes muscles, while in male and female hepatopancreas reached the recommended limit at times of over 24 and 24 h respectively. Moreover, putrescine was highest in amount in all biogenic amines analyzed. We suggested that TVBN value could be as a good indicator for Chinese mitten crab freshness. According to analysis for biogenic amine accumulated in edible tissues of crab, it was possible that dead crab poisoning may be caused by putrescine. Dead Chinese mitten crabs for over 24 h, should be not recommended for eating or processing.
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Affiliation(s)
- Xiaozhen Yang
- Key Laboratory of Genetic Resources for Freshwater Aquaculture and Fisheries, Shanghai Ocean University, Shanghai, 201306 China
| | - Jinbiao Zhang
- Key Laboratory of Genetic Resources for Freshwater Aquaculture and Fisheries, Shanghai Ocean University, Shanghai, 201306 China
| | - Yongxu Cheng
- Key Laboratory of Genetic Resources for Freshwater Aquaculture and Fisheries, Shanghai Ocean University, Shanghai, 201306 China
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