Article
Chemistry, Applied
Xue Zhao, Lin Chen, Wanwisa Wongmaneepratip, Yun He, Lin Zhao, Hongshun Yang
Summary: The combined treatment of fish gelatin and grape seed extract shows promising preservation effects on seabass, including improved water holding capacity, reduced spoilage bacteria, inhibited growth of Pseudomonas, and decreased accumulation of biogenic amines.
Article
Chemistry, Applied
Tingting Ma, Qi Wang, Peiyu Wei, Kexue Zhu, Aiguo Feng, Yanfu He, Jiamei Wang, Xuanri Shen, Jun Cao, Chuan Li
Summary: This study investigated the effects of (-)-epigallocatechin gallate (EGCG)-gelatin biofilm treatment (EGT) on protein degradation, flavor, and micromolecule metabolites of chilled tilapia fillets. Results showed that EGT protected the connective myofibrillar protein and maintained protein secondary structure. Metabolomics analysis revealed distinct differences between the EGT group and control group, with EGT reducing the formation of amino acid derivatives and esters and inhibiting off-flavor development.
Article
Food Science & Technology
Qiuyu Lan, Silvia Tappi, Giacomo Braschi, Gianfranco Picone, Pietro Rocculi, Luca Laghi
Summary: This study investigated the effects of high hydrostatic pressure (HHP) on the metabolome of striped prawn during chilled storage, and found that HHP treatment improved the freshness and taste quality of the prawn, while extending the storage period.
Article
Food Science & Technology
Revilija Mozuraityte, Inger Beate Standal, Janna Cropotova, Emilia Budzko, Turid Rustad
Summary: The study found that quality changes in Atlantic mackerel fillets during superchilled, chilled and frozen storage were minimal, with frozen samples maintaining acceptable quality throughout the storage period. Analysis using NMR showed clear grouping of low molecular weight compounds in samples based on treatment and storage time.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Maya E. Natnan, Chen-Fei Low, Chou-Min Chong, Hamidun Bunawan, Syarul N. Baharum
Summary: The increasing demand for fish protein has led to a rise in fish production through aquaculture and wild capture. Pathogen infections in hatcheries and grow-out ponds have resulted in reduced productivity and economic losses for farmers. Utilizing omics datasets and systems biology approaches can help scientists understand complex host-pathogen interactions and identify new targets for combating diseases in aquaculture. Various omics approaches such as genomics, transcriptomics, proteomics, and metabolomics are valuable tools in developing treatment and prevention strategies to address aquaculture diseases caused by microbial infections.
FRONTIERS IN MARINE SCIENCE
(2021)
Review
Biology
Maya Erna Natnan, Yosmetha Mayalvanan, Fahmeeda Mohd Jazamuddin, Wan Mohd Aizat, Chen-Fei Low, Hoe-Han Goh, Kamalrul Azlan Azizan, Hamidun Bunawan, Syarul Nataqain Baharum
Summary: The increasing demand for fish products in aquaculture has led to disease-related issues, and the utilization of multi-omics platforms can offer better strategies for prevention and treatment, as well as the discovery of potential biomarkers.
Article
Food Science & Technology
Weijun Leng, Xiaoyun Wu, Zhiyu Xiong, Tong Shi, Quancai Sun, Li Yuan, Ruichang Gao
Summary: This study revealed the bacteriostatic action of skin mucus extract (SME) of Channa argus against Escherichia coli (E. coli). It showed significant extension of the shelf-life of chilled fish fillets and induced metabolic changes. This research provides new insights into the potential value of SME in refrigerated fresh fish fillets preservation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemical Research Methods
Blake J. Rasor, Payal Chirania, Grant A. Rybnicky, Richard J. Giannone, Nancy L. Engle, Timothy J. Tschaplinski, Ashty S. Karim, Robert L. Hettich, Michael C. Jewett
Summary: Researchers investigated the complexity of proteins and metabolites in Escherichia coli cell-free reactions, revealing the impact of cold shock-like proteins and buffer composition on gene expression.
ACS SYNTHETIC BIOLOGY
(2023)
Article
Environmental Sciences
Xiao-feng Wei, Ying-jie Liu, Shan-wei Li, Lu Ding, Shi-cheng Han, Zhong-xiang Chen, Hang Lu, Peng Wang, Yan-chun Sun
Summary: This study investigated the stress response mechanism of crucian carp to saline-alkaline exposure in freshwater through a 30-day NaHCO3 stress experiment combined with metabolomics, transcriptomics, and biochemical approaches. The results showed that NaHCO3 exposure caused lipid metabolism disorders in the liver of crucian carp, while also enhancing the activity of antioxidant enzymes and nonspecific immune enzymes to improve resistance to saline-alkaline environment.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2023)
Article
Food Science & Technology
Jose David Sanchez-Martinez, Alejandro Cifuentes, Alberto Valdes
Summary: Citrus sinensis by-products are found to be a promising source of neuroprotective molecules. A pressurized liquid extract of Citrus by-products (PLE100) has been extensively characterized and shown to have a dose-dependent neuroprotective effect against Alzheimer's disease (AD) in a Caenorhabditis elegans model. Transcriptomics and metabolomics analysis provide new evidence for the underlying protection mechanisms of this extract.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Yi Le, Xiaowei Lou, Chengwei Yu, Chenxi Guo, Yun He, Yuyun Lu, Hongshun Yang
Summary: Dual-platform metabolomics combined with multivariate data analysis was used to investigate the effects of fish gelatin of different degrees of hydrolysis on the growth and metabolic pathways of different species of Lactobacillus in fermented milk. The results indicated that the promotion effect of fish gelatin on Lactobacillus was species-dependent, and the corresponding metabolic pathways were altered, mainly involving amino acid metabolism, lipid metabolism, and nucleotide metabolism pathways. Excessive hydrolysis inhibited the growth of L. paracasei through adjusting its metabolic state by reducing nucleotide requirements, allocating protein resources and inducing stress response. Overall, this study revealed the effectiveness of dual-platform metabolomics in explaining the metabolic mechanisms of probiotics and provided theoretical support and a scientific basis for the development of functional fermented foods.
Article
Food Science & Technology
Guelce Bedis Kaynarca, Deniz Damla Altan Kamer, Tuncay Gumus, Osman Sagdic
Summary: This study examined the effect of grape pomace extract (GP) on PVA/FG blend films. The addition of different ratios of GP to the films improved their rheological properties and resulted in structural repositioning. GP enhanced intermolecular polymer interactions and surface smoothness. The addition of GP increased melting temperature, improved flexibility, and enhanced water solubility parameter and antioxidant activity of the films. A GP-enriched PVA/FG film can be used for food packaging purposes.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Joanna Tkaczewska, Ewelina Jamroz, Miroslaw Kasprzak, Marzena Zajac, Paulina Pajak, Wiktoria Grzebieniarz, Nikola Nowak, Leslaw Juszczak
Summary: This study is the first to prepare coatings using gelatin extract obtained from carp skins enriched with dry herbs, and evaluate their mechanical properties and preservative effects. The results showed that coatings with the addition of rosemary had the best strength-related parameters and effectively inhibited the formation of biogenic amines and slowed down microbial deterioration.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Polymer Science
Hanan Rizqy Fauzan, Andriati Ningrum, Supriyadi Supriyadi
Summary: This study aimed to develop an edible film using Ficus carica L. leaf extract (FLE) as an alternative to petroleum-based plastic materials. The results showed that adding FLE to gelatin films significantly affected various properties such as tensile strength, solubility, water vapor permeability, antioxidant activity, and antibacterial activity. The edible film with FLE 10% showed the most promising results in terms of its properties. Overall, fish gelatin-based films incorporated with FLE are considered promising eco-friendly, biodegradable, and sustainable active packaging materials.
Article
Food Science & Technology
Yi Liu, Yi Kai, Hongshun Yang
Summary: Effective preservative strategies using biodegradable active films have gained attention for extending the shelf-life of fish products during chilled storage. This study aimed to develop fish gelatin/chitosan-based films loaded with nanoemulsified alpha-tocopherol and thyme essential oil, and evaluate their effectiveness in inhibiting fish quality deterioration. The nanoemulsions showed good compatibility with the film matrix, resulting in compact and smooth surface morphology. The active films altered the chemical structure and inhibited the production of undesirable metabolites, such as organic acids and putrescine, during fish storage. Combination of nanoemulsified alpha-tocopherol and thyme essential oil extended the fish shelf-life to 15 days.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Zhiming Guo, Ping Chen, Nermeen Yosri, Quansheng Chen, Hesham R. Elseedi, Xiaobo Zou, Hongshun Yang
Summary: This review discusses recent advances in the detection of heavy metals in food and agricultural products using surface-enhanced Raman spectroscopy (SERS). The article covers the basic principles of SERS, advances in heavy metals detection, and the potential of combining chemometrics and multivariate analysis with SERS. The findings suggest that SERS is a powerful and promising technique for the detection of heavy metals.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Huijuan Yang, Haifeng Wang, Min Huang, Guangtian Cao, Fei Tao, Guanghong Zhou, Qing Shen, Hongshun Yang
Summary: This article discusses the properties and applications of mammalian gelatin and fish gelatin, and extensively explores methods to improve the properties of fish gelatin. The study concludes that fish gelatin can be significantly enhanced by adding active compounds, enzymes, natural crosslinking agents, and nonthermal physical treatments.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Hua Ye, Zhixin Yang, Imran Mahmood Khan, Sobia Niazi, Yuanxin Guo, Zhouping Wang, Hongshun Yang
Summary: Antibiotic contamination is a global issue and there is a need for sensitive, specific and simple technology for antibiotic detection. Biosensors based on split aptamers have gained extensive attention due to their higher sensitivity, lower cost, false positive/negative avoidance and flexibility in sensor design. However, the acquisition and mechanism of splitting antibiotic aptamers are still unknown.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Editorial Material
Food Science & Technology
Hua-Min Liu, Chong Liu, Hong-Shun Yang, Sen Ma
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Zhanming Li, Zhongyang Ren, Lin Zhao, Lin Chen, Yue Yu, Dongxu Wang, Xuejin Mao, Guangtian Cao, Zhenlei Zhao, Hongshun Yang
Summary: Advances have been made in understanding the biological effects of dietary flavonoids and flavonoid-rich foods. The role of gut microbiota in their metabolism and health benefits is still unclear. In this study, we explored the types of dietary flavonoids, their low bioaccessibility and metabolic characteristics, the role of gut microbiota in regulation, and the crosstalk between regulation mechanisms. The findings offer new research directions and trends in the development of flavonoid-rich food products.
Article
Food Science & Technology
Xiaowei Lou, Yaowen Hai, Yi Le, Xinli Ran, Hongshun Yang
Summary: This study identified the main enzymes and metabolites of S. baltica, a common spoilage organism, and investigated their relationship with spoilage activity. The findings provide valuable information for understanding and controlling the spoilage process in seafood.
Article
Chemistry, Applied
Yuzhu Mao, Min Huang, Jiapei Bi, Duowen Sun, Hongliang Li, Hongshun Yang
Summary: This research investigates the effects of kappa-carrageenan on the structure, interaction, and rheological characteristics of egg white ovalbumin before and after heating. The results show that electrostatic interaction formed between kappa-C and OVA, resulting in the formation of strong aggregates and enhanced rheological properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yun He, Isaac Kang Xing Yeo, Chenxi Guo, Yi Kai, Yuyun Lu, Hongshun Yang
Summary: It has been discovered that slightly acid electrolysed water (SAEW) can delay enzymatic browning and melanin formation in food. Through various spectroscopic methods, it was determined that SAEW inhibits PPO through a reversible mixed-type inhibition mode of HOCl as the main component. The interaction between HOCl and PPO was driven by hydrogen bonds.
Article
Chemistry, Applied
Zhou Lu, Yi Liu, Yi En Jayne Lee, Andrew Chan, Pin-Rou Lee, Hongshun Yang
Summary: This study investigated the gelling mechanisms of plant-based eggs modified with different starches. The results showed that potato starch had better interactions with proteins compared to corn starch and glutinous rice starch, resulting in a texture and specific volume of the plant-based omelet that closely matched those of an egg omelet. This was confirmed by metabolomics with nuclear magnetic resonance.
Article
Chemistry, Applied
Xiaowei Lou, Xiaokang Wen, Leijian Chen, Weichen Shu, Yue Wang, Tung Thanh Hoang, Hongshun Yang
Summary: This study examined the role of S. baltica in fish spoilage by testing the texture, rheology, protein patterns, and volatile compounds of golden pomfret inoculated with S. baltica during storage. The findings showed that S. baltica decreased the hardness of fish sticks, decomposed myosin heavy chains, myosin-binding protein C, and actin, and generated volatile spoilage markers. These results provide insights into controlling bacterial spoilage of seafood.
Article
Food Science & Technology
Yun He, Zhangyue Xie, Yuren Xu, Chenxi Guo, Xue Zhao, Hongshun Yang
Summary: The study found that slightly acid electrolyzed water (SAEW) ice is effective in preserving shrimp quality and inhibiting bacterial growth. Additionally, SAEW ice maintains the contents of umami and sweetness-related amino acids in shrimp, while inhibiting the accumulation of undesirable spoilage-related markers. By regulating spoilage metabolites, SAEW ice controls the quality of seafood.
Article
Chemistry, Applied
Zhou Lu, Pin-Rou Lee, Hongshun Yang
Summary: This study aimed to elucidate the foaming mechanisms in plant-based egg analogues modified by different amounts of hydroxypropyl methylcellulose (HPMC). It was found that adding 1.5% HPMC to plant-based egg analogues improved the foaming capacity and stability by accelerating protein and lipid adsorption. Samples with less HPMC did not have fast molecular adsorption, while samples with more HPMC exhibited HPMC-dominated interface, reducing foaming properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Zhou Lu, Pin-Rou Lee, Hongshun Yang
Summary: Protein-polysaccharide interactions play a crucial role in the development of plant-based food products. This study investigated the effects of kappa-carrageenan (KC) on the gelling behaviors, viscoelastic properties, molecular interactions, and microstructures of the soy protein isolate (SPI)/KC complex gels. The results showed that increasing the SPI/KC ratio prolonged the gelling process and strengthened the complex gels, but excessive KC over-compacted the gel. The study deepened the understanding of SPI-KC interactions and provided theoretical support for the industrial applications of SPI/KC complexes in plant-based foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Xinli Ran, Dingsong Lin, Lingjie Zheng, Yifan Li, Hongshun Yang
Summary: The mass and heat transfer of a plant-based fishball alternative (PFB) during frying were studied. The effective moisture and thermal diffusivity of PFB were higher in deep-fat frying (DF) than in air frying (AF), indicating a more effective transfer of moisture and heat in DF. The oil uptake of DF-PFB was significantly higher than fishball (FB), while AF reduced the oil uptake of PFB considerably. PFB had a similar trend for texture development to FB, but DF induced a larger color difference and rougher structure in PFB, causing more oil absorption.
JOURNAL OF FOOD ENGINEERING
(2023)
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.
