Objectives:The purpose of this study was to evaluate the potential of three medium-chain dicarboxylic acids(MCDAs),specifically glutaric acid(GLA),succinic acid(SUA),and azelaic acid(AZA),as alternatives for sulphites...Objectives:The purpose of this study was to evaluate the potential of three medium-chain dicarboxylic acids(MCDAs),specifically glutaric acid(GLA),succinic acid(SUA),and azelaic acid(AZA),as alternatives for sulphites in extending the shelf life of fresh salmon.While previous studies have demonstrated the antibacterial effects of MCDAs against oral microbes,their application as food preservatives has yet to be explored.Materials and Methods:This study investigated the potential of MCDAs to suppress microbial growth and maintain the quality of salmon during refrigerated storage,using salmon slices and minced salmon as models.Results:The findings showed that these MCDAs,especially AZA,exhibited promising antibacterial effects despite their limited antioxidant activity.Coating salmon slices with these MCDAs significantly(P<0.05)extended their shelf life by preserving colour and pH while reducing total volatile basic nitrogen,microbial counts,and weight loss.Furthermore,these MCDAs also had promising effects on maintaining the freshness of minced salmon.Conclusions:The results suggest that AZA,SUA,and GLA could serve as promising alternatives to sulphites in extending the shelf life of salmon slices and minced salmon.展开更多
Some of the most commonly used agri-food products worldwide are vegetable and fruit-based products that are rich in bioactive compounds such as vitamins,polyphenols,and other antioxidants.However,many of these molecul...Some of the most commonly used agri-food products worldwide are vegetable and fruit-based products that are rich in bioactive compounds such as vitamins,polyphenols,and other antioxidants.However,many of these molecules are sensitive and susceptible to oxidation and degradation during food processing,particularly when exposed to heat.This review examines the effect of encapsulation on bioactive compounds and how encapsulation technologies can be leveraged in the food industry to protect and optimize the functional properties of naturally occurring food bioactives.Encapsulation can also assist with the creation of desirable sensory attributes(e.g.,aroma,texture,color,and taste),thus playing a major role in the design and development of novel foods and beverages.Encapsulation is one of the few technologies experiencing continued growth due to its unique potentialities,high versatility and extensive range of applications.Various types of food grade encapsulating materials,also known as wall,coating,shell or carrier,can be employed,including proteins,polysaccharides(e.g.,gums),other biopolymers,and lipids.Encapsulation owes its success to its proven record as an effective process for preserving the encapsulated bioactives from the surrounding conditions,while assisting with optimized delivery and controlled release of the transported active compounds.Among the multiple variations and applications of encapsulation,micro-and nanoencapsulation of food-derived bioactives are the main focus of this review,which discusses the underlying principles,technological developments,as well as current and foreseeable applications aimed at protecting and enhancing the functionalities of biologically active ingredients in food systems.展开更多
基金funded by the Researchers Supporting Project(No.RSP2025R502)King Saud University,Riyadh,Saudi Arabia.
文摘Objectives:The purpose of this study was to evaluate the potential of three medium-chain dicarboxylic acids(MCDAs),specifically glutaric acid(GLA),succinic acid(SUA),and azelaic acid(AZA),as alternatives for sulphites in extending the shelf life of fresh salmon.While previous studies have demonstrated the antibacterial effects of MCDAs against oral microbes,their application as food preservatives has yet to be explored.Materials and Methods:This study investigated the potential of MCDAs to suppress microbial growth and maintain the quality of salmon during refrigerated storage,using salmon slices and minced salmon as models.Results:The findings showed that these MCDAs,especially AZA,exhibited promising antibacterial effects despite their limited antioxidant activity.Coating salmon slices with these MCDAs significantly(P<0.05)extended their shelf life by preserving colour and pH while reducing total volatile basic nitrogen,microbial counts,and weight loss.Furthermore,these MCDAs also had promising effects on maintaining the freshness of minced salmon.Conclusions:The results suggest that AZA,SUA,and GLA could serve as promising alternatives to sulphites in extending the shelf life of salmon slices and minced salmon.
基金This study is part of an ongoing project(146/2020)financially supported by the Deanship of Research,Jordan University of Science and Technology.
文摘Some of the most commonly used agri-food products worldwide are vegetable and fruit-based products that are rich in bioactive compounds such as vitamins,polyphenols,and other antioxidants.However,many of these molecules are sensitive and susceptible to oxidation and degradation during food processing,particularly when exposed to heat.This review examines the effect of encapsulation on bioactive compounds and how encapsulation technologies can be leveraged in the food industry to protect and optimize the functional properties of naturally occurring food bioactives.Encapsulation can also assist with the creation of desirable sensory attributes(e.g.,aroma,texture,color,and taste),thus playing a major role in the design and development of novel foods and beverages.Encapsulation is one of the few technologies experiencing continued growth due to its unique potentialities,high versatility and extensive range of applications.Various types of food grade encapsulating materials,also known as wall,coating,shell or carrier,can be employed,including proteins,polysaccharides(e.g.,gums),other biopolymers,and lipids.Encapsulation owes its success to its proven record as an effective process for preserving the encapsulated bioactives from the surrounding conditions,while assisting with optimized delivery and controlled release of the transported active compounds.Among the multiple variations and applications of encapsulation,micro-and nanoencapsulation of food-derived bioactives are the main focus of this review,which discusses the underlying principles,technological developments,as well as current and foreseeable applications aimed at protecting and enhancing the functionalities of biologically active ingredients in food systems.
