Article
Fisheries
Venkata Satyanarayana Nallala, M. Makesh, K. Radhika, T. Sathish Kumar, P. Raja, R. Subburaj, M. Kailasam, K. K. Vijayan
Summary: In this study, nervous necrosis virus was successfully isolated from asymptomatic wild Asian seabass, and its genome was analyzed. The virus showed infectivity to Asian seabass larvae, causing 100% mortality, making it a potential candidate for developing a vaccine against viral nervous necrosis.
Article
Food Science & Technology
Sasinee Kunyaboon, Kanjana Thumanu, Jae W. Park, Chompoonuch Khongla, Jirawat Yongsawatdigul
Summary: Lipid oxidation in silver carp stored in ice for 14 days and its washed mince was evaluated, showing decreasing lipid, phospholipid, PUFA, and MUFA contents with storage time. Belly flap had highest TBARS value while mince had lowest. Key volatile compounds in belly flaps of fish stored for 7-14 days were 1-hexanol, 1-octen-3-ol, and 1-hexanal.
Article
Food Science & Technology
Rongyu Zang, Yanyan Zhu, Qunli Yu, Ling Han, Mingshan Han, Liang Lin, Xiufeng Zuo
Summary: This study investigated the effect of NaNO2 on inhibiting myoglobin-mediated lipid oxidation in muscle. The results showed that the addition of NaNO2 significantly reduced the fading and lipid oxidation of washed muscle. Additionally, NaNO2 reduced the release of non-heme iron and degradation of protoporphyrin in myoglobin. These findings suggest that NaNO2 can effectively inhibit the lipid oxidation process induced by myoglobin, which could be crucial for preventing lipid oxidation in cured meat products.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Fisheries
Krishnapriya Raji Sathyan, Avinash Premraj, Mansi Chaudhary, Rajesh Ramachandran, Sajeevan Thavarool Puthiyedathu
Summary: In this study, two novel isoforms of STING were identified from teleost Lates calcarifer, and their structural and distribution characteristics were investigated. The results showed that these STING isoforms were widely expressed in various tissues, with the highest expression in blood. The study also revealed that the expression of LcSTINGa and LcSTINGb was upregulated in response to immune challenges.
DEVELOPMENTAL AND COMPARATIVE IMMUNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Jumria Sutra, Hamidu Saadu, Amalia Mohd Hashim, Mohd Zamri Saad, Ina Salwany Md Yasin, Mohammad Noor Azmai Amal
Summary: This study investigated the intestinal microbiota of tiger grouper and Asian seabass reared in a semi-closed hatchery during dry and wet seasons. The results showed differences in microbial composition and functional genes between the two seasons, with the dominant functional genes related to metabolism, genetic and environmental information processing. Utilizing amplicon metagenomics approaches was highlighted as important for better identification of microbial profiling in aquaculture systems.
PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE
(2021)
Article
Food Science & Technology
Umesh Patil, Ravishankar Chandragiri Nagarajarao, Amjad Khansaheb Balange, Bin Zhang, Soottawat Benjakul
Summary: Trypsin-loaded beads were prepared using alginate and chitosan ionotropic gelation. The freeze-drying method resulted in beads with better physical characteristics and higher trypsin activity, which were favorable for proteolysis in the intestinal tract.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ima Wijayanti, Thummanoon Prodpran, Pornsatit Sookchoo, Nilesh Nirmal, Bin Zhang, Amjad Balange, Soottawat Benjakul
Summary: This study investigated the effects of adding Asian sea bass bio-calcium (ASBC) to mayonnaise. The use of ultrasonication reduced the particle size and fishy compounds of ASBC. Mayonnaise fortified with ASBC showed increased firmness, consistency, and cohesiveness. However, higher levels of ASBC led to a decrease in acceptability due to fishy odor and grittiness.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Food Science & Technology
Phanat Kittiphattanabawon, Sajid Maqsood, Wonnop Visessanguan, Soottawat Benjakul
Summary: In this study, gelatin hydrolysate (TGH) was prepared from Nile tilapia skin using papaya latex enzymes. The TGH products with different degrees of hydrolysis were obtained. TGH-3 and TGH-6 showed the highest cryoprotective and antioxidative activities. TGH also exhibited increased radical scavenging and chelating activities as the hydrolysis time increased. TGH-3 could maintain the protein structure and slow down lipid oxidation in freeze-thawed shrimp.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: The aim of this study was to determine the optimum condition for preparing chitooligosaccharide-catechin conjugate (COS-CAT) liposomes using different stabilising agents. COS-CAT liposomes were prepared using soy phosphatidylcholine (SPC) and either glycerol or cholesterol, and their encapsulation efficiency, loading capacity, physicochemical characteristics, FTIR spectra, thermal stability, and structure were assessed. The results showed that COS-CAT loaded liposome stabilised by cholesterol (COS-CAT-CHO) exhibited higher stability, with the highest encapsulation efficiency and loading capacity, and the lowest zeta potential, polydispersity index, and releasing efficiency.
JOURNAL OF MICROENCAPSULATION
(2023)
Article
Chemistry, Applied
Saqib Gulzar, Mohamed Tagrida, Umesh Patil, Lukai Ma, Bin Zhang, Soottawat Benjakul
Summary: The techno-functional properties of mung bean protein isolate (MBPI) were modified through high-intensity pulsed electric field (HIPEF) treatment and applied for encapsulating Asian seabass oil (ASO). HIPEF treatment at 300 pulses improved solubility, surface hydrophobicity, total sulfhydryl content, and emulsifying property of MBPI, while altering its beta-sheets and alpha-helix structure. The ASO microcapsules prepared using treated MBPI as wall material demonstrated spherical shape with surface indentations and an encapsulation efficiency (EE) of 72.07 +/- 5.08%. These capsules also exhibited lower lipid oxidation during storage compared to the control.
JOURNAL OF MICROENCAPSULATION
(2023)
Article
Food Science & Technology
Waqas N. Baba, Raghad Abdelrahman, Sajid Maqsood
Summary: This study investigates the complexation of greent solvent extracted date leaf poly-phenolic extracts (DLPE) with bovine and camel dairy proteins, and their utilization for enhancing the stability of curcumin loaded into nano-emulsion. The results show that the thermal and photostability of curcumin improved when dairy protein-DLPE complexes were used for nanoemulsion production. The casein-DLPE complexes demonstrated the superior performance for stabilizing the emulsion and delivering the curcumin efficiently.
Article
Agriculture, Dairy & Animal Science
Kusaimah Manheem, Oladipupo Adiamo, Ume Roobab, Khaja Mohteshamuddin, Hassan. M. Hassan, Nilesh. P. Nirmal, Sajid Maqsood
Summary: This study compared the changes in protein and lipid fractions and quality attributes of camel meat, beef, and mutton during 9 days of refrigerated storage. Camel meat showed higher lipid oxidation compared to beef and mutton. All meat types exhibited a decrease in haem pigments and redness, indicating oxidation. Camel meat and mutton had higher drip loss compared to beef. Camel meat was also tougher, with higher hardness values, which decreased over time indicating degradation of structural proteins.
Article
Food Science & Technology
Feyisola Fisayo Ajayi, Priti Mudgil, Amie Jobe, Priya Antony, Ranjit Vijayan, Chee-Yuen Gan, Sajid Maqsood
Summary: Hypercholesterolemia is a serious global public health concern. Natural products have emerged as an alternative therapy for ameliorating this condition. This study aimed to produce novel bioactive peptides from quinoa protein hydrolysates using enzymatic hydrolysis methods and found that chymotrypsin-generated hydrolysates showed higher inhibitory potential against cholesterol esterase and pancreatic lipase. Several bioactive peptides were identified as potential inhibitors for these enzymes. The results suggest that quinoa protein hydrolysates can be considered as an alternative therapy for hypercholesterolemia.
Review
Food Science & Technology
Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Sajeeb Abdullah, Vijay Kumar Reddy Surasani, Rahul Chudaman Ranveer, Siddhnath Kumar, Phatchada Chunhavacharatorn, Soottawat Benjakul, Fahad Al-Asmari
Summary: Muscle foods are highly perishable due to their high moisture content and nutritional composition, and industry widely uses chemical additives to prevent quality deterioration. However, there is a growing demand for clean label foods. Natural bioactive compounds with strong antioxidant and antimicrobial properties have promising potential for food preservation. Non-thermal extraction methods have advantages in extraction yield, stability, and bioactivity, and these compounds can be used in combination with other technologies to enhance the shelf-life of muscle foods.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Review
Fisheries
Sumeet Rai, Basmeet Kaur, Prabjeet Singh, Avtar Singh, Soottawat Benjakul, S. Vijay Kumar Reddy, Vandan Nagar, Anuj Tyagi
Summary: Though various methods such as biosecurity practices, vaccines, and antibiotics are commonly used for health management in aquaculture, phage therapy has become an attractive alternative due to the emergence of antimicrobial-resistant bacterial pathogens. Phages offer advantages such as specific targeting, minimal disruption of microbiota, auto-dosing, safety, no toxic metabolites, and relatively low cost. In aquaculture, phage therapy has shown efficacy against various bacterial pathogens through different administration routes. The use of phage cocktails and the development of region-specific phage repositories are suggested for better implementation of phage therapy in aquaculture.
AQUACULTURE INTERNATIONAL
(2023)
Article
Engineering, Environmental
Gokulprasanth Murugan, Soottawat Benjakul, Thummanoon Prodpran, Bharathipriya Rajasekaran, Ahilan Baboonsundaram, Muralidharan Nagarajan
Summary: Three-layer eco-packaging films were developed using fish skin gelatin, poly (lactic acid) (PLA), and poly (butylene adipate-co-terephthalate) (PBAT). The addition of PBAT layer improved the elasticity of the films. The inclusion of bioplastics reduced the solubility of the films in water. The developed three-layer eco-packaging materials have the potential to replace synthetic plastic packaging in the future.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Food Science & Technology
Krisana Nilsuwan, Saowakon Pomtong, Afeefah Chedosama, Pornsatit Sookchoo, Soottawat Benjakul
Summary: Asian sea bass scales have collagen and calcium, and their value can be increased by producing biocalcium. The optimal alkaline pretreatment for removing non-collagenous proteins from scales was found to be using a 2 M NaOH solution for 10 minutes. The study also showed that boiling the scales resulted in lower loss of hydroxyproline (HYP) and decreased hardness, while high-pressure heating produced biocalcium powder with higher ash, calcium, and phosphorus contents.
Article
Food Science & Technology
Lalita Chotphruethipong, Pithi Chanvorachote, Ratchaneekorn Reudhabibadh, Avtar Singh, Soottawat Benjakul, Sittiruk Roytrakul, Pilaiwanwadee Hutamekalin
Summary: The mechanism of shrimp shell chitooligosaccharide (COS) in inhibiting inflammation and oxidative stress in LPS-activated macrophages was investigated in this study. Results showed that COS significantly increased cell viability and reduced the generation of TNF-α, NO, and IL-6 in LPS-activated cells at a concentration of 500 μg/mL. Furthermore, COS decreased ROS formation, NF-κB overactivation, phosphorylation of Erk1/2 and Akt, and Nrf2/HO-1 expression in LPS-exposed cells. These findings suggest that COS exhibits anti-inflammatory and antioxidant properties through the regulation of NF-κB, Erk1/2, Akt, and Nrf2/HO-1 signaling pathways, and could be a potential therapeutic option for inflammatory disorders.
Article
Food Science & Technology
Abubakar Saleh Ahmad, Thanasak Sae-leaw, Bin Zhang, Prabjeet Singh, Jun Tae Kim, Soottawat Benjakul
Summary: Soursop leaf extract (SLE) can effectively inhibit melanosis and quality loss of shrimp, and has good preservation effect during refrigerated storage, which is highly favored by consumers.
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
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.
