Article
Agriculture, Multidisciplinary
Josafat A. Hernandez-Becerra, Angelica A. Ochoa-Flores, Maria T. Rodriguez-Estrada, Hugo S. Garcia
Summary: The addition of antioxidants, BHT and TBHQ, to cooked shrimp significantly inhibited the formation of cholesterol oxidation products (COPs) and astaxanthin degradation during solar drying. The antioxidants reduced COPs formation and protected astaxanthin, leading to a product with higher astaxanthin content and lower presence of hazardous COPs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Izabela Dmytrow, Mariusz Szymczak, Katarzyna Szkolnicka, Patryk Kaminski
Summary: The study added a concentrated astaxanthin lipid preparation (ALP) recovered from shrimp shells to tvarog cheese, which increased lipid content, decreased moisture, and improved stability of cheese over storage time. Cheese samples with 0.5% ALP had the best sensory features, while higher addition levels caused a foreign aftertaste. The use of astaxanthin from shrimp shells in acid curd cheeses can create new functional properties that are popular with consumers.
Article
Engineering, Chemical
Asaad R. Al-Hilphy, Atheer Abdul Amir Al-Mtury, Sajedah A. Al-Iessa, Mohsen Gavahian, Sabah Malik Al-Shatty, Muhammad Ali Jassim, Zainab Abdul Ameer Mohusen, Amin Mousavi Khaneghah
Summary: The new rotary infrared dryer (R.I.D.) showed promising results in drying shrimp at different temperatures, with the highest reduction in moisture content achieved at 80 degrees C. The thermal efficiency of the R.I.D. at 70 degrees C was significantly higher than the conventional dryer, and the system demonstrated energy-saving capabilities. Further, the R.I.D. system had lower specific energy consumption, reduced color changes, and shorter drying time compared to the conventional system.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Chemistry, Applied
Chao Gong, Wenjuan Gao, Shengjun Wu
Summary: The study found that the combination of phytic acid and glutathione can effectively inhibit browning and oxidation of King Oyster mushroom slices during drying and storage.
Article
Nutrition & Dietetics
Navaneethan Raju, Saqib Gulzar, Natchaphol Buamard, Lukai Ma, Xiaoguo Ying, Bin Zhang, Soottawat Benjakul
Summary: Shrimp oil was extracted from two different portions of Pacific white shrimp, with HPO showing higher astaxanthin and PUFA content compared to CPO. However, CPO had higher cholesterol levels and saturated fatty acid content. Nutrition indices indicated that HPO had greater health benefits than CPO.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Kai Zhu, Wen Yan, Zhiyuan Dai, Yiqi Zhang
Summary: This study investigated the effects of astaxanthin extract from shrimp by-products on the quality and sensory properties of frozen ready-to-cook shrimp surimi products. The results showed that the addition of shrimp astaxanthin improved the redness, overall acceptability, and texture properties of the shrimp products after cooking. Additionally, the astaxanthin extract exhibited higher oxidative stability and positive effects on antioxidant activity and color difference.
Article
Food Science & Technology
Yawen Lin, Yue Gao, Aiqing Li, Lei Wang, Ziping Ai, Hongwei Xiao, Jianrong Li, Xuepeng Li
Summary: This study investigated the effects of salting pretreatment and microwave power on the drying process and quality attributes of Pacific white shrimp. The results showed that increasing salt concentration and microwave power could shorten the drying time and increase the hardness of the dried shrimp. However, they also had an impact on the color, springiness, and astaxanthin content of the shrimp. Low field nuclear magnetic resonance and e-nose analysis revealed that salt concentration affected the water distribution and volatile components of the dried shrimp. Raman spectroscopy demonstrated that salting pretreatment and drying conditions altered the protein secondary structure of the dried shrimp.
Article
Biochemistry & Molecular Biology
Navaneethan Raju, Soottawat Benjakul
Summary: This study used a silica column to remove cholesterol and separate astaxanthin in shrimp oil, resulting in a cholesterol-free shrimp lipid rich in astaxanthin. Different ratios of hexane/acetone mixture were used to elute different fractions, with the highest astaxanthin content found in the fraction eluted with a hexane/acetone mixture of 98:2.
PROCESS BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Thi Yen Nhi Tran, Ngoc Linh Nguyen, Thi Ngoc Anh Nguyen, Dang Truong Le, Duc Anh Phan, Thanh Truc Tran, Tan Phat Dao
Summary: This study evaluated the influence of blanching and drying conditions on the quality parameters of small shrimp. The results showed that blanching time significantly affected salt content, and the optimized temperatures for blanching and drying were 70°C and 60°C, respectively.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Maria Erna Kustyawati, Filli Pratama, Samsul Rizal, Esa Ghanim Fadhallah, Abdullah Aman Damai
Summary: The study found that supercritical CO2 treatment significantly reduced the number of microorganisms in shrimp, did not cause significant changes in color, texture, and fat content, and extended the shelf life of shrimp.
JOURNAL OF FOOD QUALITY
(2021)
Article
Chemistry, Applied
Xu-Chen Xiao, Duanquan Lin, Kai-Yuan Cao, Le-Chang Sun, Yu-Lei Chen, Ling Weng, Ling -Jing Zhang, Min-Jie Cao
Summary: This study examined the relationship between collagen degradation and changes in textural properties of Pacific white shrimp during 6-day storage at 4 degrees C. It was found that the texture of shrimp gradually decreased as muscle tissues were disrupted and that the chewiness of the muscle was linearly related to collagen contents. Collagen in shrimp muscle could be hydrolyzed by endogenous proteinases, with serine proteinase playing a critical role in the process. These findings suggest a close association between collagen degradation and the reduction in shrimp quality during cold storage.
Article
Food Science & Technology
Navaneethan Raju, Thanasak Sae-leaw, Kazufumi Osako, Soottawat Benjakul
Summary: The study successfully prepared lowered cholesterol shrimp lipid (LC-SL) by ethanol separation and cholesterol removal, which increased the content of astaxanthin, EPA, and DHA, and reduced the peroxide value and phospholipids content. LC-SL could be used as functional foods or nutraceutical for health promotion.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Zhe Jia, Yan Xu, Jiaxing Wang, Ru Song
Summary: The addition of astaxanthin extracted from shrimp by-products was found to effectively inhibit lipid oxidation of soybean oil or peanut oil, with saponification astaxanthin demonstrating better stability and antioxidant activity, suitable for pasteurization at 60-70 degrees Celsius.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Yingyuan Zhao, Zhaoxuan Wang, Shuxian Liu, Shiying Xie, Yinchun Xie, Ruifang Li, Hiroaki Oda
Summary: This research screens the best ratio of compound lyophilization protectants through single-factor experiments and response surface optimization experiments, and prepares excellent astaxanthin/BSA/chitosan nanosuspension (ABC-NPs) lyophilized powder, solving the problem of inconvenient storage and transportation of aqueous drugs.
Article
Food Science & Technology
Masaki Honda, Shohei Kamizono, Muhammad Ikbal Illijas, Tomoharu Nakamura
Summary: This study investigated the impact of feeding astaxanthin with different E/Z-isomer proportions on astaxanthin accumulation in Pacific white shrimp. The results showed that astaxanthin with higher Z-isomer proportions had higher bioavailability and body accumulation efficiency in Litopenaeus vannamei. This finding is important for improving the quality and reducing the feed costs in crustacean aquaculture.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Everth J. Leal-Castaneda, Josafat A. Hernandez-Becerra, Maria Teresa Rodriguez-Estrada, Hugo S. Garcia
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2017)
Article
Chemistry, Applied
Angelica A. Ochoa-Flores, Josafat A. Hernandez-Becerra, Adriana Cavazos-Garduno, Eduardo J. Vernon-Carters, Hugo S. Garcia
JOURNAL OF OLEO SCIENCE
(2017)
Article
Biochemistry & Molecular Biology
Rubi Chavez-Zamudio, Angelica A. Ochoa-Flores, Ida Soto-Rodriguez, Rebeca Garcia-Varela, Hugo Sergio Garcia
Article
Pharmacology & Pharmacy
Angelica A. Ochoa-Flores, Josafat A. Hernandez-Becerra, Adriana Cavazos-Garduno, Ida Soto-Rodriguez, Maria Guadalupe Sanchez-Otero, Eduardo J. Vernon-Carter, Hugo S. Garcia
CURRENT DRUG DELIVERY
(2017)
Article
Agriculture, Dairy & Animal Science
Angelica A. Ochoa-Flores, Josafat A. Hernandez-Becerra, Jose Rodolfo Velazquez-Martinez, Jose Manuel Pina-Gutierrez, Lorenzo E. Hernandez-Castellano, Paula Toro-Mujica, Alfonso J. Chay-Canul, Einar Vargas-Bello-Perez
Summary: This study compared the chemical composition, fatty acid profile, and sensory characteristics of Manchego and Panela cheeses made from hair sheep milk and cow milk. Cheeses made from hair sheep milk showed higher levels of short-chain fatty acids and total polyunsaturated fatty acids compared to those made from cow milk.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Mariam Sardinas-Valdes, Hugo Sergio Garcia-Galindo, Alfonso Juventino Chay-Canul, Jose Rodolfo Velazquez-Martinez, Josafat Alberto Hernandez-Becerra, Angelica Alejandra Ochoa-Flores
Summary: The addition of nano-emulsified curcumin to hair sheep milk resulted in cheeses with increased fat and ash levels, as well as higher total phenolic content and antioxidant activity during ripening. Lipolysis increased steadily in the first 40 days of ripening, while proteolysis increased consistently throughout the ripening process. This study highlights the potential of using nano-emulsified curcumin to enhance the functionality of dairy foods.
Article
Agriculture, Dairy & Animal Science
Miriam M. Mendoza-Taco, Aldenamar Cruz-Hernandez, Angelica A. Ochoa-Flores, Josafat A. Hernandez-Becerra, Armando Gomez-Vazquez, Victor M. Moo-Huchin, Angel Pineiro-Vazquez, Alfonso J. Chay-Canul, Einar Vargas-Bello-Perez
Summary: This study investigated the effects of feeding Moringa oleifera leaf extracts to lactating ewes on the composition and sensory acceptance of their milk and yogurt during storage. The results showed that supplementing the ewes' diet with Moringa oleifera improved the protein, ash, acidity, and leucine contents of the milk. In the yogurt, an increase in nonfat solids, protein, and leucine was observed. Overall, adding Moringa oleifera leaf extracts to sheep diets could be a feasible strategy to improve the physicochemical characteristics of yogurt from sheep.
Article
Agriculture, Multidisciplinary
Josafat A. Hernandez-Becerra, Angelica A. Ochoa-Flores, Maria T. Rodriguez-Estrada, Hugo S. Garcia
Summary: The addition of antioxidants, BHT and TBHQ, to cooked shrimp significantly inhibited the formation of cholesterol oxidation products (COPs) and astaxanthin degradation during solar drying. The antioxidants reduced COPs formation and protected astaxanthin, leading to a product with higher astaxanthin content and lower presence of hazardous COPs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Nutrition & Dietetics
Carlos Garcia-Vazquez, Jorge L. Ble-Castillo, Yolanda Arias-Cordova, Meztli Ramos-Garcia, Viridiana Olvera-Hernandez, Crystell G. Guzman-Priego, Mirian C. Martinez-Lopez, Guadalupe Jimenez-Dominguez, Josafat A. Hernandez-Becerra
Summary: This study investigated the effects of resistant starch (RS) on glycemic control, postprandial lipemia, and appetite in individuals with type 2 diabetes (T2D). It was found that consumption of RS from banana starch resulted in reduced fasting glycemia, postprandial glycemia peak, and insulin response. Both banana starch and high-amylose maize starch (HMS) decreased hunger and increased satiety. RS intake did not alter postprandial lipemia, but it positively affected subjective appetite rates.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Entomology
Karen Z. Ruiz-Jimenez, Rodolfo Osorio-Osorio, Luis U. Hernandez-Hernandez, Angelica A. Ochoa-Flores, Ramona Silva-Vazquez, Gerardo Mendez-Zamora
Summary: This study evaluated the toxicity of leaf extracts of Mexican oregano, neem, Mexican mint, rue, and Persian lime against the red palm mite. The strongest acaricidal activity was observed with Mexican oregano, neem, and Mexican mint, with the potential for chemical management of this pest.
REVISTA DE LA SOCIEDAD ENTOMOLOGICA ARGENTINA
(2021)
Article
Agriculture, Dairy & Animal Science
Carlo Pinna, Carla Giuditta Vecchiato, Vladimiro Cardenia, Maria Teresa Rodriguez-Estrada, Claudio Stefanelli, Monica Grandi, Pier Paolo Gatta, Giacomo Biagi
ARCHIVES OF ANIMAL NUTRITION
(2017)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
