Article
Biochemistry & Molecular Biology
Hong Zhang, Zhao Huang, Panpan Guo, Qiannan Guo, Huajiang Zhang, Longwei Jiang, Ning Xia, Bowen Xiao
Summary: In this study, emulsion gels were constructed using the egg yolk granules/sodium alginate bilayers emulsion through the ionic gelation method. The mechanical properties of EYGs emulsion gel were enhanced at pH 4.0 compared to pH 7.0. The aggregation of interfacial proteins at pH 4.0 promoted the compactness of the emulsion gel structure along with enhanced capillary effect. The denser emulsion gel structure of pH 4.0 improved the storage stability, FFA releasing, and chemical stability of beta-carotenes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Hong Zhang, Afeng Wei, Sijie Zhou, Huajiang Zhang, Ning Xia, Jing Wang, Yanqiu Ma, Min Fan
Summary: In this study, a double cross-linked egg yolk granules/sodium alginate emulsion gel was constructed and used as a substitute for butter. The results showed that the gel's network structure became more complete when the concentration of sodium alginate reached 1%. The gel exhibited enhanced water binding capacity and showed improved water retention capacity in dough.
Article
Chemistry, Applied
Hong Zhang, Simin Tan, Hongmei Gan, Huajiang Zhang, Ning Xia, Longwei Jiang, Haowei Ren, Xiaonan Zhang
Summary: This research investigated the effects of pH on the formation of heat-induced EYGs/SA emulsion gel. The results revealed that under pH 7.5 conditions, the surface charge of EYGs increased and non-covalent interactions with SA were enhanced, which dominated the gel formation process. Additionally, the results showed that samples with an appropriate amount of SA had the smallest particle size and highest G'. Excess SA caused depletion flocculation and resulted in an uneven network structure. Moreover, it was found that SA could improve the storage stability and decrease the bioaccessibility of beta-carotene in the emulsion gel.
Article
Agriculture, Multidisciplinary
Rida Arshad, Yaqi Meng, Ning Qiu, Fang Geng, Yoshinori Mine, Russell Keast, Chunxia Zhu
Summary: This study identified a total of 253 phosphorylation sites assigned to 66 phosphoproteins in duck egg yolk (DEY), with VTG-1, VTG-2, and fibrinogen alpha chain being highly phosphorylated proteins. The identified phosphoproteins were mainly involved in binding, catalytic, immune response, and metabolic activity. The comparison with chicken egg yolk (CEY) revealed higher phosphorylation levels in DEY proteins, potentially enhancing duck growth performance and biological activities.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Dairy & Animal Science
Danhui Cao, Feng Feng, Chunhong Xiong, Jianke Li, Hui Xue, Ying Zhao, Yuting Wang, Yonggang Tu, Yan Zhao
Summary: The moisture content of egg yolks decreased and oil exudation increased under high salt and high salt-heat treatments, while strong alkali treatment initially increased moisture content and then showed a decrease in oil exudation. Different processing conditions led to significant changes in lipid properties of duck egg yolks.
Article
Food Science & Technology
Naphat Wasinnitiwong, Samad Tavakoli, Soottawat Benjakul, Hui Hong
Summary: The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels on gel qualities and texture properties of threadfin bream surimi was investigated. SDEWP was found to increase the breaking force, deformation, and hardness of the surimi gel, while decreasing the expressible moisture content. Gumminess and chewiness were also increased with higher levels of SDEWP, but cohesiveness decreased. The addition of SDEWP had no significant effect on the springiness of the surimi gel. SDEWP also resulted in less proteolytic degradation and enhanced whiteness of the gel. A denser and more ordered gel network was achieved with the addition of SDEWP at 1.5% SE. Overall, SDEWP can be used as a source of salt and non-fish proteins to improve the quality of threadfin bream surimi gel.
Article
Food Science & Technology
Hong Fan, Minmin Ai, Yuanyuan Cao, Jiaoli Long, Shuchang Li, Aimin Jiang
Summary: The study investigated the effects of different temperatures on the physicochemical and molecular properties of alkali-induced egg white gel (EWG). Results showed significant changes in pH, hardness, and rheological properties of EWG as temperature increased, impacting protein structure and intermolecular interactions. Overall, the findings provide insights into the destruction of EWG under high temperature conditions and its correlation with molecular interactions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yalei Dai, Jingyun Zhao, Jin Gao, Qianchun Deng, Chuyun Wan, Bin Li, Bin Zhou
Summary: This study focused on the construction of different gel systems, including heat-induced and cold-set DDG mixed gels, and analyzed their properties. The research indicated that heat-induced gels were harder but less elastic, with higher water holding capacity and denser structure, providing basic data support for the development of gel foods.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Naphat Wasinnitiwong, Soottawat Benjakul, Hui Hong
Summary: This study investigated the combined effect of kappa-carrageenan and salted duck egg white powder (SDEWP) in improving the gel quality of threadfin bream surimi. The results showed that a combination of 0.5% kappa-carrageenan and SDEWP significantly increased the breaking force and deformation of the surimi gel, as well as improved its hardness, cohesiveness, gumminess, and chewiness. The expressible moisture content (EMC) was reduced, and proteolytic degradation was inhibited. The addition of kappa-carrageenan also improved the whiteness and microstructure of the gel.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Liuyang Ren, Jie Ma, Ying Lv, Qigen Tong, Huiyuan Guo
Summary: The volatile off-odor compounds in thermal duck egg gels were characterized using gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs), and aroma recombination. The off-odor mainly came from egg yolk, with aldehydes being the highest in content. Anaerobic treatment in nitrogen reduced off-odor sensory scores and volatile components, while aerobic treatment in air resulted in eight volatile compounds with OAVs greater than 1 in egg yolk gels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Tianfeng Han, Hui Xue, Xiaobo Hu, Ruiling Li, Huilan Liu, Yonggang Tu, Yan Zhao
Summary: This study investigated the effects of NaOH, NaCl, and heat on the appearance, physical characteristics, and gel structure of duck egg white (EW). The results showed that the addition of NaOH increased the zeta potential, decreased hunter whiteness, and resulted in a loose network structure of the gel. In contrast, the addition of NaCl decreased the zeta potential, increased hunter whiteness, and led to a denser gel structure. Furthermore, increasing the heating temperature decreased the zeta potential, decreased hunter whiteness, and initially resulted in a denser gel structure followed by loosening. The experiments also revealed that protein molecules underwent cross-linking, aggregation, and unfolding during the gelation process induced by NaOH, NaCl, and heat.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jing Sun, Qi Zeng, Xue Yang, Jinsong Pi, Meihu Ma, Jinping Du
Summary: In this study, the oxidation of high-density lipoprotein (HDL) from duck egg yolk using AAPH-derived peroxyl radicals was investigated. The effects of peroxyl radicals on various properties of HDL, such as protein carbonyl, free sulfhydryl, secondary/tertiary structure, surface hydrophobicity, solubility, particle size distribution, zeta potential, and fatty acid composition, were analyzed. The results showed that the oxidation significantly increased protein carbonyl content and decreased free sulfhydryl content, leading to a reduction in ordered secondary structure. Additionally, the oxidation increased the surface hydrophobicity and solubility of HDL, caused by the exposure of hydrophobic groups and protein aggregation. The fatty acid composition of HDL was also altered, possibly due to disrupted protein-lipid interaction and lipid oxidation.
Review
Chemistry, Applied
Yan Zhao, Feng Feng, Yuan Yang, Chunhong Xiong, Mingsheng Xu, Yonggang Tu
Summary: Gelation is an important functional property of egg yolk, mainly due to the high content of protein and lipid in egg yolk. Different methods of induction can lead to the formation of different gel structures, showing diverse gel formation mechanisms.
Article
Chemistry, Applied
Yi Sun, Qi Wang, Haobo Jin, Zhe Li, Long Sheng
Summary: This research investigated the impact of ozone-induced oxidation on the gel properties of egg yolk for the first time, showing significant improvements in texture, water-holding capacity, hardness, and color of the chicken egg yolk gel. Ozone treatment led to changes in chemical properties and microstructure of the yolk, with enhanced conversion of water and a more regular network structure observed under scanning electron microscopy.
Article
Food Science & Technology
Jun Sun, Jialei Wang, Wan Lin, Baochang Li, Ruipeng Ma, Yuqian Huang, Mohammed Obadi
Summary: This study elucidates the correlation between the freshness of raw eggs and the gelling properties of alkali-induced egg white gel, and proposes a comprehensive freshness index for predicting the freshness of duck eggs under storage conditions. The findings provide an important theoretical basis for preserved egg pickling.
Review
Fisheries
Elliot Mubango, Samad Tavakoli, Yueyue Liu, Yanyan Zheng, Xinrou Huang, Soottawat Benjakul, Tan Yuqing, Yongkang Luo, Hui Hong
Summary: Intermuscular bones are a common characteristic of Asian carp and pose a health risk for consumers. Ongoing research has explored various aspects of these bones, including their formation, morphology, counts, evolution, proteome, and gene function. Processing technologies have emerged as a trending topic for reducing the health threats of intermuscular bones in carp products.
REVIEWS IN FISHERIES SCIENCE & AQUACULTURE
(2023)
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
Soottawat Benjakul, Phutthipong Sukkapat, Suriya Palamae, Jirakrit Saetang
Summary: Meat from broadhead catfish, African catfish, and black eel-tail catfish, whether in fresh-cut pieces, fillet, or processed form, shares similarities in appearance and texture, leading to potential adulteration or substitution between these species. To address this issue, a PCR-based authentication method using specific primers based on the COI gene was developed. The primers specifically amplified the responsible DNA for all three catfish species and had a detection limit of 0.7 ng. Cooking methods did not affect the PCR amplification efficiency. Therefore, this procedure can be used for species identification and adulteration detection among these catfish species.
FOOD ANALYTICAL METHODS
(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
Agronomy
Dongjie Liu, Feng Wang, Charles Brennan, Soottawat Benjakul, Gengsheng Xiao, Xiaoguo Ying, Lukai Ma
Summary: The quality of fresh-cut Ma bamboo shoots was evaluated using physicochemical, 16S rRNA gene sequencing, and metabolomic analyses. Lactobacillaceae, Streptococcaceae, and Enterobacteriaceae were the predominant bacteria. Melatonin and UV-C treatments inhibited Lactobacillaceae and Cyano-bacteriales, respectively. Metabolomic analysis revealed significant changes in metabolite accumulation and lignin content during storage, with melatonin and UV-C treatments improving resistance to external stress. A combined melatonin and UV-C treatment showed the best maintenance of shoot quality.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Jirakrit Saetang, Phutthipong Sukkapat, Ajay Mittal, Jakrawadee Julamanee, Wannakorn Khopanlert, Kajornkiat Maneechai, Rasool Abdul Nazeer, Surasak Sangkhathat, Soottawat Benjakul
Summary: The anti-cancer activity of the COS-GA conjugate was investigated in SW620 colon cancer cells. MTT assay showed that COS-GA and GA had a stronger anti-cancer effect than COS within 24 hours. Flow cytometry revealed 20% apoptosis after 24 hours of COS-GA treatment. Proteomic analysis revealed alterations in protein translation, DNA duplication, cytoskeleton structure, intermediate filament organization, mitochondrial nucleoid, and glycolytic processes in the different treatment groups.
Article
Nutrition & Dietetics
Jiancong Huo, Hui Yao, Jiagen Li, Jinmei Wang, Soottawat Benjakul, Bin Zhang
Summary: The physicochemical and volatile flavor properties of neon flying squid (OB), jumbo squid (DG), and Argentine squid (IA) mantles were studied during 8 days of chilled storage. The results showed that the chilled conditions caused rapid increases in pH value, TVBN, and carbonyl and MDA content of the squid mantles, while MP content decreased and springiness declined. OB mantles exhibited less chemical stability compared to the other two species. Histological observations revealed that DG mantle tissues had more compact structures. Volatile flavor analysis identified several compounds that were highly abundant in the mantles, likely due to protein and lipid decomposition, oxidation, and degradation, which varied among the different squid species. These findings provide insights into the quality changes of the three squid species during chilled storage.
FRONTIERS IN NUTRITION
(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, Ajay Mittal, Jirayu Buatong, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: Vibrio parahaemolyticus is a significant cause of foodborne illness when marine mussels are consumed, and the prevalence of drug-resistant isolates has made treatment more challenging. Researchers studied the inhibitory effect of shrimp shell chitooligosaccharide (COS)-cate-chin (CAT) conjugate on V. parahaemolyticus and found it could effectively inhibit the bacteria. The conjugate caused cell membrane damage, inhibited virulence factors, and showed potential as a food-grade antibacterial agent.
Article
Engineering, Environmental
Arunachalasivamani Ponnusamy, Bharathipriya Rajasekaran, Mohamed Tagrida, Thummanoon Prodpran, Jun Tae Kim, Soottawat Benjakul
Summary: This paper presents the development of biodegradable and environmentally friendly packaging films by combining chitosan-fish gelatin and epigallocatechin-3-gallate on the top layer of polylactic acid film. Films with higher levels of EGCG had greater antioxidant activities and showed controlled release of EGCG. The bilayer films had lower thermal stability than the PLA film and exhibited different microstructure.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Biochemistry & Molecular Biology
Ajay Mittal, Avtar Singh, Bin Zhang, Qiancheng Zhao, Soottawat Benjakul
Summary: The inhibitory effects of chitooligosaccharide (CHOS) conjugates, including CHOS-catechin (CHOS-CAT), CHOS-epigallocatechin gallate (CHOS-EGCG), and CHOS-gallic acid (CHOS-GAL), on Pacific white shrimp cephalothorax polyphenoloxidase (PPO) were studied. CHOS-CAT showed the strongest inhibitory activity against PPO and exhibited mixed-type inhibition. Molecular docking analysis revealed that CHOS-CAT interacts with various amino acid residues near the active site of PPO. Therefore, CHOS-CAT could serve as an anti-melanosis agent to prevent discoloration in crustaceans.
Review
Food Science & Technology
Ajay Mittal, Avtar Singh, Jirayu Buatong, Jirakrit Saetang, Soottawat Benjakul
Summary: Chitooligosaccharide (CHOS), a depolymerized chitosan, has various applications as alternative additives or bioactive compounds in food and biomedical fields. Derivatives of CHOS with enhanced bioactivities, such as anti-inflammatory, anti-obesity, neuroprotective, and anti-cancer effects, have been prepared and characterized. These CHOS derivatives also exhibit improved antibacterial and antioxidant activities, which are beneficial for shelf-life extension and food safety.
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.
