Article
Food Science & Technology
Paloma Jamily Cristina Magalhaes, Daniel Goncalves, Keila Kazue Aracava, Christianne Elisabete da Costa Rodrigues
Summary: This study evaluated and compared the use of ethanol and hexane for extracting residual oils from peanut press cake. It was found that ethanol required higher temperature, more solvent, and more contact stages compared to hexane to achieve similar extraction yields. The extracted ethanol and hexane oils showed similar compositions and physical properties to cold-pressed peanut oil, but the ethanol oil had a more intense color and higher acidity, indicating the need for deacidification and bleaching during refining. The ethanol and hexane cakes had high protein contents, making them potential sources of proteins.
Article
Chemistry, Applied
Dong-wen Fu, Jing-jing Li, Dong-mei Dai, Da-yong Zhou, Bei-wei Zhu, Liang Song
Summary: This study developed self-emulsifying high internal phase emulsions (SHIPEs) using Antarctic krill oil with endogenous phospholipids as surfactant and algae oil as a diluent. The influence of phospholipids self-assembly on SHIPEs formation was investigated. The optimized SHIPEs exhibited excellent performance in 3D printing applications.
Article
Chemistry, Applied
Shijie Kang, Youhong Sun, Sunhua Deng, Shengli Li, Yuze Su, Wei Guo, Jiasheng Li
Summary: The combination of subcritical water and catalyst, specifically FeCl2, was proposed for oil shale extraction, resulting in a significant increase in bitumen yield and a reduction in extraction time. FeCl2 played a crucial role in promoting cleavage of hetero-atomic bonds in kerogen and transportation of bitumen in the shale matrix, making it an efficient method for in situ extraction of oil shale.
FUEL PROCESSING TECHNOLOGY
(2021)
Article
Fisheries
Alberto Jorge Pinto Nunes, Artur Nepomuceno Soares, Hassan Sabry-Neto, Lena Burri
Summary: This study showed that supplementing graded levels of astaxanthin krill oil and high protein krill meal in postlarval shrimp diets can improve shrimp body weight and stress resistance, but has no significant effects on survival rate and feed conversion ratio.
AQUACULTURE NUTRITION
(2021)
Article
Nutrition & Dietetics
Luqiang Huang, Wenxin Wu, Linshan Huang, Jiaze Zhong, Lei Chen, Meiying Wang, Huibin Chen
Summary: Antarctic krill oil (KO) has potential as a food supplement to alleviate ethanol-induced acute gastric mucosal injury by enhancing antioxidant enzymes, suppressing inflammation and oxidative stress, and reducing histological damage.
FRONTIERS IN NUTRITION
(2022)
Article
Engineering, Chemical
Masaki Honda, Kazuya Murakami, Yelin Zhang, Motonobu Goto
Summary: Recent studies have shown that Z-isomers of astaxanthin have greater bioavailability and biological activity. It is important to develop efficient Z-isomerization methods. A continuous-flow system in subcritical ethanol was established to promote Z-isomerization of astaxanthin while inhibiting degradation.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2021)
Article
Chemistry, Medicinal
Xin-Nan Teng, Shu-Chang Wang, Liaqat Zeb, Yue-Sheng Dong, Zhi-Long Xiu
Summary: A novel two-step enzymolysis-assisted extraction method was proposed to produce value-added oil and enzymolysate simultaneously from Antarctic krill. This method increased lipid yield and improved the yields of main components while reducing impurity content. The resulting oil and enzymolysate were rich in functional nutrients and exhibited high antioxidant capacity.
Article
Food Science & Technology
Thussanee Plangklang, Pramote Khuwijitjaru, Khwanjai Klinchongkon, Shuji Adachi
Summary: The study demonstrated that subcritical ethanol extraction is an effective method for extracting oil with good quality and antioxidant properties from coconut meal. The extracted oils showed higher ratios of caprylic and capric acids compared to hexane extraction, and also exhibited significantly higher total phenolic content and radical-scavenging activity.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Nutrition & Dietetics
W. Stephen Hill, Margaret H. Dohnalek, Yejin Ha, Seok-Jung Kim, Jae-Chul Jung, Seung-Baik Kang
Summary: FlexPro MD (R), which combines krill oil, astaxanthin, and lower molecular weight hyaluronic acid, effectively alleviates joint pain and inflammation and improves joint health. A clinical trial showed that the use of FP-MD significantly reduces Korean Visual Analog Scale and Korean Western Ontario and McMaster Universities Osteoarthritis Index scores, improves joint function, and has good tolerability.
Article
Thermodynamics
Shijie Kang, Youhong Sun, Mingyang Qiao, Shengli Li, Sunhua Deng, Wei Guo, Jiasheng Li, Wentong He
Summary: Experimental results demonstrate that FeCl3 has a promoting effect on the extraction of bulk Huadian oil shale under subcritical water conditions, enhancing oil yield and reducing the time required for maximum oil production. FeCl3 facilitates kerogen pyrolysis reaction networks and accelerates the decomposition of residual bitumen, improving the extraction process of shale oil. Additionally, FeCl3 affects the chemical reactions of residual kerogen and shale matrix.
Article
Food Science & Technology
Jesica R. Mufari, Andrea C. Rodriguez-Ruiz, Antonella E. Bergesse, Patricia P. Miranda-Villa, Valeria Nepote, Alexis R. Velez
Summary: The extraction of bioactive compounds from malted quinoa flour using different water/ethanol mixtures under subcritical conditions resulted in extracts with high antioxidant activity, 95% DPPH inhibition, and high phenol and flavonoid content. The two-site kinetic model showed a better fit compared to conventional extraction techniques, leading to enhanced extraction yield and antioxidant capacity. This technique shows promise in obtaining extracts with antioxidant activity similar to commercial antioxidants.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Fiona M. Nermark, Mmilili M. Mapolelo, James Darkwa, Ola F. Wendt, Charlotta Turner
Summary: The optimal conditions for extracting sulfur from sub-bituminous coal involve using ethanol/water (90/10, v/v %) at 129 degrees C (105 bars) for 10 minutes. However, this method is not efficient in removing ash.
Article
Chemistry, Applied
Arnau Vilas-Franquesa, Jordi Saldo, Bibiana Juan
Summary: This study evaluated the efficiency of extracting sea buckthorn oil using different solvents and temperatures. The results showed that the optimal extraction temperature varied for each solvent, indicating the importance of selecting the appropriate conditions for extracting sea buckthorn oil based on the desired outcome.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Agriculture, Dairy & Animal Science
Renate Kvingedal, Jannicke Vigen, Dominic Nanton, Kari Ruohonen, Kiranpreet Kaur
Summary: Optimal nutrition is crucial for the early seawater phase of Norwegian-farmed Atlantic salmon, which faces higher mortality and economic losses. Phospholipids have been found to enhance growth, survival, and health in the early stages of the fish life. This study evaluated different phospholipid sources in freshwater and observed increased weight gain with higher doses of krill meal but decreased growth with soy lecithin. Liver histology showed no major differences between different phospholipid sources, but there was a minor positive trend in gill health associated with krill meal and control diets.
Article
Engineering, Chemical
Zicheng Zhao, Xudong Liu, Desheng Kang, Zhihong Xiao, Wenzheng Dong, Qiquan Lin, Aihua Zhang
Summary: Tung oil was prepared by the butane-subcritical method, with the best process parameters of 42.98°C extraction temperature, 43.77 min extraction time, and 38.88 mesh particle size. The oil yield of tung oil reached 67.437%. The fatty acid composition analysis showed that alpha-oleostearic acid accounted for 74.99% of the oil, followed by linoleic acid (8.83%), oleic acid (7.42%), palmitic acid (2.02%), and stearic acid (4.35%). The oil samples obtained met the requirements of the national standard. The extraction rate of tung oil was up to 67.12 +/- 0.05% under optimal conditions determined through subcritical n-butane dissolution equilibrium modeling.
Article
Chemistry, Applied
Bingxue Jiang, Lingping Hu, Xiaomei Zhang, Hongwei Zhang, Feng Zhang, Lipin Chen, Zhaojie Li, Xue Zhao, Changhu Xue, Xiaoming Jiang
Summary: The study evaluated the effects of heat treatment on the proteome of Apostichopus japonicus using label-free quantitative proteomics and chemometric tools. Different heat procedures were found to significantly affect the expression of certain proteins, with gene ontology annotation highlighting their relevance to molecular functions. The results can aid in assessing the impact of heat treatment on the nutrition and function of processed sea cucumbers and guiding the selection of optimal thermal treatments.
Article
Food Science & Technology
Songgang Xia, Yong Xue, Changhu Xue, Xiaoming Jiang, Jing Li
Summary: The study showed that using Haematococcus pluvialis residue (HPR) as a raw material can significantly improve the textural properties of meat analogues, resulting in better fibrous degree. The increased free water content and beta-Sheet structure in extrudates after adding HPR enhanced the physical properties of meat analogues.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yun-Qi Wen, Chang-Hu Xue, Hong-Wei Zhang, Li-Li Xu, Xiao-Han Wang, Shi-Jie Bi, Qian-Qian Xue, Yong Xue, Zhao-Jie Li, Joaquin Velasco, Xiao-Ming Jiang
Summary: Unpleasant odor in algae oil is mainly formed by the oxidation of DHA and other fatty acids. This study provides a reference for the research on the source of volatile substances producing fishy odor in algae oil.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Kang Liu, Nana Zhao, Chenxi Xiang, Yujin Li, Xiaoming Jiang, Mingyong Zeng, He Xu, Haiyan Wang, Haohao Wu, Xiaoqing Yu, Yuanhui Zhao
Summary: This study investigated the microstructure and mechanical properties of hydrogels made from unrinsed sturgeon surimi (URSS) and plant-derived polysaccharides. The addition of kappa-carrageenan (KC), konjac gum (KG), guar gum (GG), and sodium alginate (SA) increased the viscosity and modulus of URSS. Among them, KG significantly improved the hardness, chewiness, and cohesiveness of the surimi gel. On the other hand, xanthan gum (XG) and GG decreased the mechanical properties of the printed hydrogels. The SEM images confirmed that KG and KC enhanced the gel structure, while XG and GG hindered the cross-linking of surimi protein.
Article
Chemistry, Applied
Yun-Qi Wen, Hong-Wei Zhang, Chang-Hu Xue, Xiao-Han Wang, Shi-Jie Bi, Li-Li Xu, Qian-Qian Xue, Yong Xue, Zhao-Jie Li, Joaquin Velasco, Xiao-Ming Jiang
Summary: This study compared the volatile compounds produced during oxidation of anchovy oil and three vegetable oils. The results showed that 5-methylfurfural and 2-acetylfuran, unique to anchovy oil, could serve as oxidative markers for fish oils.
Article
Food Science & Technology
Bingxue Jiang, Xiaomei Zhang, Mao Ding, Hongwei Zhang, Lipin Chen, Zhaojie Li, Changhu Xue, Xiaoming Jiang, Yanchao Wang
Summary: The aim of this study was to investigate the potential of using proteomics to differentiate sea cucumbers from different production methods (farmed vs wild-caught) and different seasons (autumn vs summer). The study used biological mass spectrometry with SWATH acquisition mode to analyze and quantify the proteomes of Apostichopus japonicus under different production methods. Chemometric tools were used to mine the SWATH data and identify protein biomarkers for tracing sea cucumbers in terms of production methods and harvesting seasons. The study identified 4 production-method-sensitive proteins and 12 season-sensitive proteins, which were visually validated and further annotated for gene ontology.
Article
Food Science & Technology
Songgang Xia, Shuo Shen, Chengxin Ma, Ku Li, Changhu Xue, Xiaoming Jiang, Yong Xue
Summary: This study focuses on the preparation of meat analogues (MAs) using yeast protein (YP) instead of pea protein isolate (PPI). The addition of YP enhances the hardness and fibrous structure of MAs. Furthermore, MAs containing YP are whiter and can be easily reprocessed. YP also affects the protein conformation and thermal behavior of MAs.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Yun-Qi Wen, Chang-Hu Xue, Hong-Wei Zhang, Li-Li Xu, Xiao-Han Wang, Shi-Jie Bi, Qian-Qian Xue, Yong Xue, Zhao-Jie Li, Joaquin Velasco, Xiao-Ming Jiang
Summary: The aim of this study was to explore the development of off-odors in fish oil from the perspective of fatty acid oxidation. It was found that oxidation of fatty acids other than DHA and EPA also contribute to the off-odors in fish oil. The off-odors of fish oil were successfully simulated by combining oxidized samples of DHA, EPA, and sunflower oil. A novel analytical approach using GC-IMS and OPLS-DA was applied to identify differences in volatile components between recombinant oil and fish oil.
Article
Oceanography
Xin Du, Beibei Xu, Yunqi Wen, Changhu Xue, Xiaoming Jiang, Shijie Bi
Summary: This study conducted a four-week metabolism test on rats to investigate the digestion and absorption characteristics of five protein-based krill products made from Antarctic krill. The goal was to provide theoretical support for the effective utilization of Antarctic krill protein and the development of new protein resources. The results showed that rats fed with krill meat, surimi, and ordinary krill powder had significantly higher weight gain and true digestibility compared to those fed with traditional casein (P < 0.05). Proteins from the five Antarctic krill products were found to improve net protein utilization and reduce total cholesterol and triglycerides in rat serum compared to casein (P < 0.05). In conclusion, protein-based products derived from Antarctic krill, which have high nutritional value, could serve as a potential novel protein resource in the food industry.
JOURNAL OF OCEAN UNIVERSITY OF CHINA
(2023)
Article
Chemistry, Applied
Songgang Xia, Jian Song, Ku Li, Tingting Hao, Chengxin Ma, Shuo Shen, Xiaoming Jiang, Changhu Xue, Yong Xue
Summary: Carbohydrate polymers can enhance the texture and structure of high-moisture meat analogues. This study investigated the effects of konjac glucomannan (KGM) addition on the textural, rheological, thermal, and structural properties of meat analogues prepared using high-moisture extrusion (HME). Results showed that KGM strengthened the hardness and fibrous structure formation of the meat analogues, and an appropriate KGM content (<4%) enhanced the structure and texture of the product.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yukun Hou, Songgang Xia, Chengxin Ma, Changhu Xue, Xiaoming Jiang
Summary: Surimi products have been widely used in the food industry and this study investigated the production of a new type of surimi product using high moisture extrusion. The research focused on the effects of different ratios of plant protein on the structure and properties of the product.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Ningchen Wang, Guixin Han, Yuanhui Zhao, Fan Bai, Jinlin Wang, He Xu, Ruichang Gao, Xiaoming Jiang, Xinxing Xu, Kang Liu
Summary: This study explores the umami mechanism in sturgeon meat by isolating and identifying five peptides. It confirms that these peptides contribute significantly to the umami taste of sturgeon meat and also enhance its saltiness. Molecular docking and dynamics simulations reveal the specific molecular interactions between these peptides and certain residues.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Songgang Xia, Jian Song, Chengxin Ma, Tingting Hao, Yukun Hou, Shuo Shen, Ku Li, Lei Ma, Yong Xue, Changhu Xue, Xiaoming Jiang
Summary: By controlling the moisture content and processing temperature, the fibrous structure of extruded yeast protein isolate (YPI) meat analogues can be regulated. The results showed that increasing the processing temperature enhanced the strength and reduced the angle of the fibrous structures, while ordered secondary structures were beneficial for the formation of fibrous structures. Furthermore, increasing the processing temperature promoted the exposure of -SH groups and tryptophan residues, as well as the formation of S-S bonds.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Chengxin Ma, Songgang Xia, Jian Song, Yukun Hou, Tingting Hao, Shuo Shen, Ku Li, Changhu Xue, Xiaoming Jiang
Summary: This study compared the physicochemical properties of yeast protein (YP) and four common plant proteins. It was found that YP had a dominant beta-sheet secondary structure, existed in an aggregated state, had high surface hydrophobicity, and exposed tryptophan residues on its polar surface. The in vitro digestibility test indicated that YP was a high-quality protein. YP also exhibited higher thermal stability and relatively stable low apparent viscosity, making it suitable for food processing and for individuals with swallowing difficulties. This study provides the theoretical basis for the potential application of YP as an alternative protein source.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Hong Xiao, Tingyu Feng, Jiao Yu, Mengyue Hu, Hongying Liu, Xiaoming Jiang, Tao Zhang, Yong Xue, Changhu Xue
Summary: The objective of this study was to create room-temperature fermented stinky sea bass (RFSB) and report the changes in physicochemical properties, volatile compounds, and bacterial communities during the fermentation process. Results showed that the texture of RFSB improved, pH increased, and the taste became more pleasant after fermentation.
