Article
Food Science & Technology
L. Narasimha Murthy, Girija Gajanan Phadke, A. Jeyakumari, C. N. Ravishankar
Summary: The study evaluated the effect of calcium and heat setting on gel characteristics of lesser sardine surimi, showing that addition of calcium and sodium bicarbonate significantly improved gel strength, texture, and whiteness of the surimi. The results also indicated that addition of calcium reduced oxidation levels in the surimi.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Faith Matiza Ruzengwe, Eric O. Amonsou, Tukayi Kudanga
Summary: The study investigates the effect of laccase crosslinking on the rheological and microstructural properties of heat-induced Bambara groundnut protein gels. The study finds that laccase addition can break down protein structure and significantly decrease the gel point temperatures. Laccase-crosslinked gels demonstrate good structural stability and high gel strength, showing potential for food texture improvement and development of new food products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Yuqing Xu, Jiao Yu, Yong Xue, Changhu Xue
Summary: This study aimed to investigate the effects of an emulsion co-stabilized by soy protein isolate (SPI) and kappa-carrageenan (KC) on the gel performance of surimi gels. The results showed that the addition of the SPI/KC emulsion optimized the gel characteristics of surimi gels, increasing hardness, springiness, gel strength, whiteness, and water holding capacity. Rheological tests also indicated higher viscoelastic modulus and improved rigidity and elasticity in the surimi gels with emulsion.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Qinxin Huang, Xidong Jiao, Bowen Yan, Nana Zhang, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: This study investigated the changes in microbiota and gel properties during chilled surimi storage, and found that Pseudomonas gessardii had the greatest influence on surimi quality.
Article
Acoustics
Xuehua Zhang, Quanyou Guo, Wenzheng Shi
Summary: The study found that ultrasound combined with soy protein isolate processing has a significant effect on the gelling properties of low-salt silver carp surimi and the aggregation and conformation of myofibrillar protein. It improves protein structure by reducing alpha-helix and total sulfhydryl contents, increasing beta-sheet content and protein solubility, leading to the formation of a more stable and denser gel network with improved properties.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
Summary: This study compared the effects of cricket protein powder (CP) and soy protein isolate (SPI) on the gel properties of mackerel surimi. Both additives improved the rheological properties and gel characteristics of surimi, but SPI had a stronger gel-strengthening effect and sensory qualities. CP showed the ability to prevent lipid oxidation in the gel.
Article
Chemistry, Applied
Claudine F. Diedericks, Vanessa Stolten, Victoria A. Jideani, Paul Venema, Erik van der Linden
Summary: The study investigated the synergistic enhancement of BGN-PI combined with WPI in gel mixtures, showing that BGN-PI dominated the elasticity of the mixed gel networks at neutral pH.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Tanyamon Petcharat, Manat Chaijan, Supatra Karnjanapratum
Summary: The addition of furcellaran significantly improved the gel properties of sardine surimi by enhancing mechanical properties and reducing expressible moisture content. It also enhanced the interconnection between chains. Moreover, an appropriate level of furcellaran can improve the sensory properties of the gel, but high content may lead to a decrease in overall likeness score.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Sandhya Sukumaran, Wilson Sebastian, A. Gopalakrishnan, Oommen K. Mathew, V. G. Vysakh, Prathibha Rohit, J. K. Jena
Summary: The Indian oil sardine is a commercially important fish in the Northern Indian Ocean, and its genome has been characterized. Core genes for omega-3 polyunsaturated fatty acid biosynthesis have been observed in this fish.
Article
Food Science & Technology
Yajun Zhu, Yongtao Nie, Yufeng Lu, Tao Ye, Shaotong Jiang, Lin Lin, Jianfeng Lu
Summary: The effect of sodium tripolyphosphate-induced chemical phosphorylation on mixed gels formed by surimi-crabmeat was studied to improve the quality of surimi products. The addition of a small amount of sodium tripolyphosphate increased the degree of protein phosphorylation and enhanced the properties of the protein gel.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Jack Yang, Annemiek de Wit, Claudine F. Diedericks, Paul Venema, Erik van der Linden, Leonard M. C. Sagis
Summary: The study found that Bambara groundnut proteins have promising functional properties, with mild purification further enhancing their potential. The mildly purified protein concentrate showed better foaming properties compared to the extensively purified protein concentrate, attributed to the presence of albumins. These findings suggest that Bambara groundnut proteins have potential for use in various applications.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Chemical
Nannan Yu, Fan Yang, Hao Gong, Jinwei Zhou, Chunzhi Jie, Weidong Wang, Xuehong Chen, Ling Sun
Summary: The present study investigated the effects of transglutaminase (TGase) on the rheological, 3D printing, textural properties, water holding capacity, water distribution, and secondary structures of sheep plasma protein-surimi gels. The results showed that the addition of TGase improved the printing properties, increased gel hardness, springiness, chewiness, and gel strength. TGase also increased the water holding capacity of the printed gel and affected its secondary structure as analyzed by Raman spectroscopy. Overall, TGase effectively improved the 3D printability and gel properties of the sheep plasma protein-surimi gel.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Jiao Yu, Linlu Song, Hong Xiao, Yong Xue, Changhu Xue
Summary: In this study, PPI and FO emulsion gels were added to surimi gel, resulting in improved mechanical and microstructural characteristics. The PEG showed enhanced hardness, adhesiveness, and chewiness of the surimi gel, with higher crosslinking degree, but lower color attributes. The PEG also formed a firmer network structure within the protein matrix at concentrations of 4-8 wt%.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yadong Zhao, Xinyue Piao, Bin Zheng, Pingping Gao, Wenhua Miao, Zhengshun Wen, Xiaojun Zhang, Guangming Mei, Rusen Zhou, Shanggui Deng
Summary: In this study, two common marine-derived dietary fibers (MDFs), fucoidan (FU) and oligochitosan (OCS), were introduced as enhancers in hairtail surimi gels, improving gel characteristics and nutritional profiles. The MDFs inhibited proteolytic enzyme activity, unfolded myosin, induced protein conformational transition, and promoted gelation. They also bind water molecules and facilitate water redistribution within the gel network. The proposed MDF-protein interaction model can guide the application of MDFs as novel additives in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Linlu Song, Jiao Yu, Honglin Xie, Ruifan Zhang, Yong Xue, Changhu Xue
Summary: The study examined the effects of low temperature storage on the physical properties and protein conformation of shrimp surimi, with F4 and F7 showing elastic gel characteristics and higher crosslinking during storage. Raman spectra and scanning electron microscopy results confirmed the formation of the most compact gel network in F8.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Lukai Ma, Yun Cui, Feng Wang, Huifan Liu, Weiwei Cheng, Lianxin Peng, Charles Brennan, Soottawat Benjakul, Gengsheng Xiao
Summary: This study developed and evaluated a method for analyzing MDA and two toxic alpha,beta-unsaturated aldehydes using UHPLC-QqQ-MS/MS. The method had a wide linear range, low LOD and LOQ, high recovery rates, and good precision. Application of the method to food analysis allowed for the determination of MDA, HHE, and HNE contents. This method is important for studying the impact of food composition and substrate structure on the generation and distribution of these aldehydes and for implementing corresponding control methods.
Article
Food Science & Technology
Mohamed Tagrida, Saqib Gulzar, Krisana Nilsuwan, Thummanoon Prodpran, Lukai Ma, Soottawat Benjakul
Summary: The properties of gelatin/chitosan blend films with different plasticisers and incorporated with liposomes loaded with betel leaf ethanolic extract (L/BLEE) or an equivalent amount of BLEE were investigated. Films plasticised with glycerol (GLY) and incorporated with BLEE (B-GLY) showed better properties than other films. The type of plasticiser did not affect the antioxidant activities of the films. SEM images showed that films without active compounds had a homogeneous surface, while those incorporated with BLEE or L/BLEE had rougher surfaces. During storage, lower oxidation occurred in shrimp oil packaged in B-GLY films compared to LDPE pouches.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kartik Sharma, Krisana Nilsuwan, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of plastein reaction on the bitterness, physicochemical properties, and antioxidant activity of salmon frame hydrolysate using different proteases at varying concentrations and temperatures. The results showed that the plastein reaction significantly reduced the bitterness of the hydrolysate and improved its solubility, although there was a slight decrease in antioxidant activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Khamtorn Pudtikajorn, Thanasak Sae-leaw, Ahmet Faruk Yesilsu, Pornsatit Sookchoo, Soottawat Benjakul
Summary: Scleral cartilage biocalcium (SCBC) powder was produced from skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage (STESC) through defatting and protein removal. Calcined scleral cartilage (CSC) powder showed higher levels of calcium and phosphorus, lower values of a*, b*, and increment E*, and lower content of water, acid, and other organic functional groups compared to SCBC powder. CSC powder also exhibited lower volatility and higher calcium solubility in the gastrointestinal tract.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Sylvia Indriani, Soottawat Benjakul, Tran Hong Quan, Azis Boing Sitanggang, Manat Chaijan, Pensiri Kaewthong, Tanyamon Petcharat, Supatra Karnjanapratum
Summary: Different modes of ultrasound-assisted process (UAP) enhance pepsin-soluble collagen (PSC) extraction and affect characteristics of PSC. This study aimed to evaluate the efficacy and characteristics of PSC extracted from Asian bullfrog skin using different modes of UAP (pretreatment (UP) and simultaneous treatment (US)) and ultrasonication times (15, 30, and 45 min). Both UP and US increased solid yield and recovery compared with control (without UAP). The a-amino group content and surface hydrophobicity of PSC varied according to the mode used. The protein pattern revealed the type I collagen for all PSC samples. Fourier-transform infrared spectroscopy and circular dichroism spectra indicated that UAP has a significant effect on the molecular structure, with a negligible impact on the integrity of the triple helix structure. Nevertheless, the UAP conditions applied in this study affected the structural stringency by lowering the thermal stability. UP at 30 min and US at 45 min, which displayed high extraction recovery and satisfactory triple helix structure, were selected for further analyses. The difference in isoelectric point and amino acid composition was also observed between each sample. Conclusively, both UP and US applied for appropriate time periods successfully enhanced the PSC extraction efficiency with various molecular characteristics of collagen.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ajay Mittal, Avtar Singh, Soottawat Benjakul
Summary: The inhibitory effects of chitooligosaccharide-epigallocatechin gallate (COS-EGCG) conjugate on alpha-amylase were studied and found to be significant. The conjugate could reduce starch digestibility and could be used as a food additive with low glycemic index.
Article
Chemistry, Applied
Mohamed Tagrida, Krisana Nilsuwan, Saqib Gulzar, Thummanoon Prodpran, Soottawat Benjakul
Summary: The mechanical, barrier, and thermal properties of biodegradable films composed of gelatin/chitosan blends with and without betel leaf ethanolic extract (BLEE) were investigated. The addition of BLEE improved the elasticity and heat-seal ability of the films, while the seal ability decreased with increasing chitosan proportion. Films containing 2% BLEE exhibited enhanced ultraviolet and visible light barrier abilities and reduced water vapor permeability. The incorporation of BLEE also led to decreased swelling and water solubility of the films, increased antioxidant and antibacterial activities, and improved thermal stability. Therefore, gelatin/chitosan films containing BLEE could serve as active packaging materials with satisfactory properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lirong Xu, Shihao Wang, Ailing Tian, Taorong Liu, Soottawat Benjakul, Gengsheng Xiao, Xiaoguo Ying, Yuhong Zhang, Lukai Ma
Summary: Green plum seed oil, known for its delicious flavor and nutritional benefits, was studied using headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were identified in the oil, with a distinct separation observed between the kernel oil and shell oil. The kernel oil contained desirable flavor compounds, while the shell oil had more fatty and pungent odor compounds. The oil was rich in oleic acid, linoleic acid, and minor bioactive components, making it a sustainable edible oil option.
Article
Food Science & Technology
Suriya Palamae, Wattana Temdee, Jirayu Buatong, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: By combining acidic electrolyzed water (AEW) depuration and sous vide cooking, the number of Vibrios in mussels was effectively reduced while maintaining their quality. The combination of AEW depuration and sous vide cooking at 100 degrees C for 1 min provided a yield of 27.22% mussel meat and preserved color and texture properties.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Review
Immunology
Bakthavatchalam Loganathan Ayilya, Akshad Balde, Murugadoss Ramya, Soottawat Benjakul, Se-Kwon Kim, Rasool Abdul Nazeer
Summary: Acute lung injury can lead to chronic conditions such as idiopathic pulmonary fibrosis (IPF), chronic obstructive pulmonary disease (COPD), asthma, and alveolar sarcoma. Studies are being conducted worldwide to understand the pathophysiology of these diseases and develop new treatments. Animal models, particularly mice, are commonly used to simulate disease conditions and study the effects of chemical inducers like Bleomycin (BLM), which targets receptors and inflammatory pathways. However, there is variation in BLM induction studies, highlighting the need for further research to understand its molecular mechanisms of action. This review discusses different chemical inducers, the mechanism of BLM-induced lung injury, and the advantages and disadvantages of using BLM in animal models.
INTERNATIONAL IMMUNOPHARMACOLOGY
(2023)
Article
Fisheries
Wattana Temdee, Avtar Singh, Hui Hong, Bin Zhang, Ahmet Faruk Yesilsu, Soottawat Benjakul
Summary: The effects of epigallocatechin gallate (EGCG) at 200 or 400 ppm on the quality changes of cooked Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (CHMS) meat subjected to varying freeze-thaw cycles (F-T-C; 0, 1, 3, and 5) were studied. With increasing F-T-C, the CHMS meat deteriorated to a higher extent, indicated by increased exudate loss, tougher texture, and higher microbial counts. The addition of EGCG could dose-dependently retard these changes, as well as prevent microbial growth and lipid oxidation. The alterations in disulfide bond content and surface hydrophobicity of CHMS added with EGCG were more pronounced with higher EGCG concentration.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2023)
Article
Acoustics
Bharathipriya Rajasekaran, Avtar Singh, Arunachalasivamani Ponnusamy, Umesh Patil, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of ultrasonication on the physicochemical and emulsifying properties of fish myofibrillar protein (FMP) at different amplitudes and durations. The results showed that ultrasonication at 40% amplitude for 15 minutes significantly improved the solubility, surface hydrophobicity, and emulsifying properties of FMP. Protein pattern analysis revealed changes in the myosin heavy chain. Ultrasound treatment also increased the adsorption of FMP on oil droplets and altered the chemical bonds. Furthermore, emulsion stabilized by ultrasound-treated FMP exhibited higher stability, smaller droplet sizes, and altered rheological behavior.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Chemistry, Analytical
Jirakrit Saetang, Phutthipong Sukkapat, Suriya Palamae, Prashant Singh, Deep Nithun Senathipathi, Jirayu Buatong, Soottawat Benjakul
Summary: A detection method combining multiplex PCR with lateral flow dipstick (LFD) assay was developed to detect pathogenic V. parahaemolyticus. The method showed high sensitivity and specificity and could be used in the food safety sector.
Article
Fisheries
Yingru Wu, Qi Du, Yueqin Liao, Shanshan Shui, Jie Pang, Soottawat Benjakul, Bin Zhang
Summary: This study aimed to investigate the effects of different soaking methods on the quality changes of chilled ready-to-eat peeled shrimp. The results showed that the group soaked in a solution containing 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC had a significantly longer shelf-life and better sensory scores and color compared to the control group. The volatile organic compounds (VOCs) in the shrimp muscle also had smaller changes in this group during chilled storage.
Article
Biotechnology & Applied Microbiology
Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen
Summary: This study explored the potential use of Bacillus subtilis K-C3 as a starter to enhance the quality of shrimp paste, with a focus on its nutritional composition. The study also examined the changes in quality and characteristics of shrimp paste during 18 months of storage at low and room temperatures, with and without bacterial inoculation. The results revealed that the B. subtilis strain increased the levels of essential amino acids, polyunsaturated fatty acids, and antioxidant properties in the experimental shrimp paste compared to traditional shrimp paste. The study also found that storage at room temperature accelerated the changes in quality and characteristics of the shrimp paste, while storage at low temperature led to yeast and mold growth, indicating food spoilage. Overall, inoculation with B. subtilis K-C3 and storage at room temperature improved the nutritional profile and safety of shrimp paste, extending its shelf-life to at least 18 months.
FERMENTATION-BASEL
(2023)
