Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominatel...Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food.In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications.展开更多
The term ＂biogenic amines＂ defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and proces...The term ＂biogenic amines＂ defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and processed foods. In the recent years, there is a great interest in biogenic amines as they are associated with quality, safety and freshness of some foods, particularly fermented foods. The presence of biogenic amines in foods can also be used as an indicator of hygienic quality. Biogenic amines also cause health hazards due to their toxic effects especially in sensitive individuals. It is therefore important to control and reduce the biogenic amines. The reduction can be brought about by the use of high pressure, irradiation, packaging, additives, starter cultures and by reduction of decarboxylase activity and temperature. This review summarizes the significance, function, occurrence and formation of biogenic amines in different foods and their reduction by different methods.展开更多
Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of in...Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phenolic compounds and fatty acid composition were determined for home-made Tarhana, collected from 4 cities in the Thrace Region of Turkey. Color and phenolic content were significantly different (P < 0.05). These differences were due to the variation of ingredients used at different locations. The major unsaturated fatty acids were oleic (C18:1, 16.41% - 57.69%), and linoleic acids (C18:2, 9.74% - 56.31%). Palmitic (C16:0, 16.90% - 37.66%) and stearic acids (C18:0, 0.65% - 11.34%) were the main saturated fatty acids. This study suggested that Tarhana soup is a good source of unsaturated fatty acids. Antioxidant properties of phenolic compounds and their effect on peroxidation of lipids in Tarhana should be tested in future studies.展开更多
The growing development of biological products highlights the social and environmental responsibility that several industrial companies are facing in recent years.In this context,the advancement of bioprocessing as an...The growing development of biological products highlights the social and environmental responsibility that several industrial companies are facing in recent years.In this context,the advancement of bioprocessing as an alternative for exploring the potential of ecologically based products,especially in biofuels,food,and agro-industrial business,exposes the rational efficiency of the application of renewable sources in different industrial segments.Industries strongly associated with food production concentrate large amounts of wastes rich in bioactive compounds.A range of highly effective technologies has been highly explored to recover large concentrations of prominent compounds present in these materials.The advances in this scenario assurance value addition to these by-products,in addition to highlighting their various technological applications,considering the biorefinery and ecologically based production concepts.Accordingly,this review article described a detailed and systematic approach to the importance of using bioactive compounds and exploring the main sources of these elements.Also,some recent and innovative research that has achieved encouraging results was highlighted.Furthermore,the study included the main extraction technologies that have been investigated as a strategy of prospecting the application of bioactive compounds and optimizing the processes for obtaining natural compounds from plant sources.Finally,future outlooks were presented to contribute to the innovative opportunities and applicability of highly promising technologies and manipulations of bioactive compounds from a range of perspectives.展开更多
In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the...In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.展开更多
Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food ...Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.展开更多
Inorganic and analytical chemistry is an important professional basic courses in higher vocational of food specialty. With the extensive application of Intemet technology, we analyzed the problems which appeared in ＂...Inorganic and analytical chemistry is an important professional basic courses in higher vocational of food specialty. With the extensive application of Intemet technology, we analyzed the problems which appeared in ＂Inorganic and Analytical Chemistry＂ and described some reform measures on the course in this paper.展开更多
Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal st...Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal starches,there is a lack of systematic review on chickpea starch.Herein,this review summarized the extraction,composition,structure,properties,modification and food uses of chickpea starch.Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes,cereal and tubers.Moreover,chickpea starch has been found to have remarkable resistance to digestion.The chickpea resistant starch showed prebiotic effect and potential health benefits.To date,chickpea starch has been modified by physical,chemical,biological and dual modification methods to change its functional properties such as swelling power,solubility,thermal,pasting,gel textural properties,and digestibility,which are essential to widen its applications.In food sectors,chickpea starch could be used as fillings,thickeners,gelling agents or a source of resistant starch in various formulated foods.In the end,suggestions on how to deeply understand and exploit chickpea starch are proposed.展开更多
The use of conventional herbal medicines is a rapidly expanding phenomenon in developed nations. For instance, 30%–50% of all drug use in China is attributed to traditional herbal preparations. Current study evaluate...The use of conventional herbal medicines is a rapidly expanding phenomenon in developed nations. For instance, 30%–50% of all drug use in China is attributed to traditional herbal preparations. Current study evaluated the antioxidant (DPPH, FRAP), total phenolic and flavonoid content, antibacterial activity, and DNA damage protective potential of aqueous and methanolic extracts obtained from the aerial parts and roots of Cymbocarpum wiedemannii Boiss., an endemic plant in Turkey. In antioxidant analyses, the methanolic extract of the aerial parts showed the highest %DPPH (73.38) and IC50 (3.46 mg/mL) values. The FRAP analysis revealed the highest iron-reducing capacity in the methanolic extract of the aerial parts (108.10 ± 0.11 mg FeSO4/mL). The aqueous extract of the aerial parts exhibited the highest total phenolic content (1.69 ± 0.02 mg gallic acid/mL), while the methanolic extract of the aerial parts had the highest total flavonoid content (13.53 ± 0.09 mg rutin/mL). Antibacterial activity tests showed no significant effect at a concentration of 1 mg/mL for the samples. DNA protective effects were tested on pBR322 plasmid DNA, demonstrating that both aerial and root extracts could protect DNA from Fenton reaction-induced damage. In conclusion, C. wiedemannii exhibits potential bioactive properties, particularly in terms of its antioxidant and DNA protective effects.展开更多
The preliminary purification and antimicrobial mechanism of antimicrobial peptide from Antarctic Krill were studied in this paper. The results showed that the molecular weight range of antimicrobial polypeptide （CMC...The preliminary purification and antimicrobial mechanism of antimicrobial peptide from Antarctic Krill were studied in this paper. The results showed that the molecular weight range of antimicrobial polypeptide （CMCC-1） obtained by cation exchange chromatography was between 245-709D as detected by molecular sieve chromatography, and the minimum inhibition concentration （MIC） of CMCC-1 against Staphylococcus aureus was 5.0mgmL^-1. The antimicrobial mechanism of CMCC-1 was studied with S. aureus as indicator bacterium. Compared with control group, the results of the experimental group in which S. aureus was treated with CMCC-1 were as follows： l） CMCC-1 could inhibit cell division at logarithmic phase. 2） The protein and reducing sugar con- tent, and the conductivity of culture medium increased, and the activity of alkaline phosphatase and [3-galactosidase could be detected in the culture medium. 3） Observation under scanning electron microscope revealed that somatic morphology became irregular, and then somatic surface became coarse. The cell became much smaller, and most somatic ceils gathered. The boundary between cells became dim and finally fused as a whole. 4） Observation under transmission electron microscope showed that the surface of S. aureus became rough and the reproducing ability was restrained. The cell wall became thin and the cytoplasm shrunk. Substances inside cell leaked out, which caused cells death. 5） SDS-PAGE analysis showed that some bands disappeared, and the residual bands became vague. 6） The genomic DNA electrophoresis results showed that the genomic DNA bands ofS. aureus were not degraded but the brightness significantly reduced. Thus, it is supposed that CMCC-1 could destroy the cell wall and membrane of S. aureu, increase the cell membrane permeability and the leaking-out of intracellular substances, and thus cause the death ofS. aureu.展开更多
The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa...The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle,pressures higher than 350 MPa caused excessive release as the shells of oysters were broken,thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells.HP treatment(300 MPa,2 min) was proper for the shucking of Pacific oyster(Crassostrea gigas) in China.This treatment caused no organoleptic disadvantage.Moreover,HP treatment resulted in obvious differences in biochemical spoilage indicators(p H,TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage.HP treatment(300 MPa,2 min) also led to a reduction of aerobic bacterial count(APC) by 1.27 log cycles.Furthermore,the APC values of oysters treated by HP were always lower than those of the control samples during storage.Based on the organoleptic,biochemical and microbiological indicators,shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected.HP treatment showed great potential in oyster processing and preservation.展开更多
Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food...Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.展开更多
The effects of Bacillus subtilis 2-1 from the intestine of healthy sea cucumber on the growth, digestive enzyme activities and intestinal microbiota of juvenile sea cucumber(Apostichopus japonicus) were determined in ...The effects of Bacillus subtilis 2-1 from the intestine of healthy sea cucumber on the growth, digestive enzyme activities and intestinal microbiota of juvenile sea cucumber(Apostichopus japonicus) were determined in the present study. Sea cucumber was fed with Sargassum thunbergii powder supplemented with B. subtilis 2-1 at different concentrations varying among 0(control), 10~5, 10~7, and 10~9 CFU g^(-1) for 8 weeks. Results showed that the growth performance and intestinal amylase and trypsin activities were significantly increased by dietary B. subtilis 2-1 at 10~9 CFU g^(-1)(P < 0.05). However, dietary B. subtilis 2-1 had no significant influence on the lipase activity in sea cucumber(P > 0.05). The polymerase chain reaction denaturing gradient gel electrophoresis and 16S rRNA gene sequencing analysis indicated that dietary B. subtilis 2-1 at 105 and 107 CFU g^(-1) inhibited most of the Proteobacteria including those in genus Vibrio. Dietary B. subtilis 2-1 at 10~9 CFU g^(-1) not only decreased the abundance and species of genus Vibrio, but also increased the intensity of genera Psychrobacter and Bacillus. A specific dosage of dietary B. subtilis 2-1 could increase the growth and modulate the intestinal microbiota of sea cucumber; thus it might be a novel probiotic for keeping the health of sea cucumber.展开更多
The antineoplastic activity of polysaccharide was investigated in Stichopus chlorontus, Isostichopus badionotus, Stichopus horrens and Holothuria lessoni massin. Crude polysaccharide was prepared with enzyme hydrolyza...The antineoplastic activity of polysaccharide was investigated in Stichopus chlorontus, Isostichopus badionotus, Stichopus horrens and Holothuria lessoni massin. Crude polysaccharide was prepared with enzyme hydrolyzation method and purified by anion exchange chromatography using DEAE-sepharose fast flow column. The effect of polysaccharide on cells apoptosis of SiHa and U87 was examined with cell counting kit-8 colorimetry method. Western blotting was used to analyze related proteins of cellular apoptosis including p53 and Bcl-2. Results showed that there were two main components in each sea cucumber polysaccharide, which could be eluted down by 1.0 mol/LNaCl solution. The four types of polysaccharide in the second component were named as SC-2, IB-2, HLM-2 and SH-2, respectively. They were used for comparing the antineoplastic activity. Results showed that SC-2, IB-2, HLM-2 and SH-2 could promote apoptosis of U87 and SiHa cells. SH-2 and HLM-2 were selected for the subsequent experiment to explore the additional effect of U87 and SiHa cells, The protein expressions of Bcl-2 and p53 decreased considerably with the increase of polysaccharide concentration in U87 cells. In SiHa cells, protein expressions of Bcl-2 and high dosage group of p53 decreased significantly, whereas no obvious decrease was observed in other groups. The polysaccharides are more effective in promoting apoptosis of U87 and SiHa cells from S. horrens and H. lessoni massin than from the rest species.展开更多
Antioxidants are used to minimize lipid oxidation. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative ef...Antioxidants are used to minimize lipid oxidation. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as color, texture, odor and flavor, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. In this review, the potential effects of natural antioxidants were evaluated that are widely used in meat and meat products.展开更多
Nowadays, lamb meat represents only 7% of all meat produced in the world. In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in th...Nowadays, lamb meat represents only 7% of all meat produced in the world. In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts. Herewith, the main of this work was to evaluate the stability and safety of lamb meat during frozen storage. Meats were vacuum packed in high barrier multilayer plastic iflms and stored during 12 mon at （-18±1）℃. The meat stability was assessed by physical and chemical （lipid oxidation, objective color, pH value, cooking losses and instrumental texture）, microbiological （total count of psychrotrophic, coliform count at 45℃, coagulase-positive staphylococci and the presence of Salmonella） and sensory analysis （acceptance test and visual evaluation）. The vacuum packed lamb meat remained stable as to most physical and chemical indexes. Microbiological indexes showed good stability throughout the storage period according to Brazilian legislation standards to pathogenic microorganisms. Although a signiifcant reduction in tenderness （shear force increase from 3 to 8 kg）, it showed a good sensorial acceptance for all attributes tested, including texture, with scores of around 7 （like moderately） during the 12 mon of storage. Therefore, it can be concluded that, under the conditions applied in this study, lamb meat presents a shelf life of at least 12 mon when stored at-18℃.展开更多
Watercore and sugar content are internal qualities which are impossible for exterior determi-nation.Therefore the aims of this study were to develop models for nondestructive detection of watercore and predicting suga...Watercore and sugar content are internal qualities which are impossible for exterior determi-nation.Therefore the aims of this study were to develop models for nondestructive detection of watercore and predicting sugar content in pear using Near Infrared Spectrosoopy(NIR)tech-nique.A total of 93 samples of Asian pear variety“SH-078”were used.For sugar content,spectrum of each fruit was measured in the short wavelength region(700-1100nm)in the reflection mode and the first derivative of spectra were then correlated with the sugar content in juice determined by digital refractometer.Prediction equation was performed by multiple linear regression.The result showed Standard Error of Prediction(SEP)=0.58°Bx,and Bias=0.11.The result from t-test showed that sugar content predicted by NIR was not signifcantly different from the value analyzed by refractometer at 95%confidence.For watercore disorder,NIR measurement was performed over the short wavelength range(700-850 nm)in the transmission mode.The first derivative spectra were correlated with intemnal qualities.Then principle com-ponent analysis(PCA)and partial least squares discriminant analysis(PLSDA)were used to perform discrimination models.The accuracy of the PCA model was greater than the PLSDA one.The scores from PC1 were separated into two boundaries,one predicted rejected pears with 100%classification accuracy,and the other was accepted pears with 92%accuracy.The high accuracy of sugar content determining and watercore detecting by NIR reveal the high efficiency of NIR technique for detecting other internal qualities of fruit in the future.展开更多
Apple consumption is related to the prevention of chronic diseases due to the presence of phenolic acids and flavonoids that have antioxidant capacity. However, phenolic profile and antioxidant capacity can vary betwe...Apple consumption is related to the prevention of chronic diseases due to the presence of phenolic acids and flavonoids that have antioxidant capacity. However, phenolic profile and antioxidant capacity can vary between varieties. The aim of this study was to analyze the total phenolic content (TPC) and antioxidant capacity (AC) of thirty-six apple varieties to establish a classification of these fruits. The TPC was analyzed according to the Folin-Ciocalteau method and AC was analyzed using the ferric reducing antioxidant power (FRAP) method. Hierarchical cluster analysis was used for the classification of the fruit. The TPC ranged from 456 to 1583 mg/kg of fresh fruit (catechin equivalents) and the AC ranged from 5606 to 23,719 mmol/kg (fresh fruit). The Pearson linear correlation showed significant differences in the association between TPC and AC (r: 0.79, p < 0.001). The apples were classified into the following five groups according to their AC: very high (8%), high (17%), medium (47%), low (11%) and very low (17%). The varieties classified in the group with very high AC were Carícia, Mollies and Imperatriz. The Gala varieties showed a great variability in AC, with values classified as high and low, while the Fuji, with less variability, was classified as low AC. The classification of apples based on TPC and AC using hierarchical cluster analysis was performed and the results can be of great value to geneticists, producers and consumers.展开更多
Auricularia heimuer,an edible jelly fungus,is in considerable demand in Asia due to its high nutritive,economic and medicinal values.RNA-Seq was used to investigate and analyze the mycelium transcriptome of A.heimuer ...Auricularia heimuer,an edible jelly fungus,is in considerable demand in Asia due to its high nutritive,economic and medicinal values.RNA-Seq was used to investigate and analyze the mycelium transcriptome of A.heimuer for gene discovery.A total of 26,857 unigenes with an N50 length of 1333 bp were assembled by de novo sequencing.In addition,unigenes were annotated by publicly available databases,including gene descriptions,gene ontology(GO),clusters of orthologous group(COG),Kyoto Encyclopedia of Genes and Genomes(KEGG)metabolic pathways,and protein family(Pfam)terms.A.heimuer was also studied for its wood degradation ability.Thirty-eight putative FOLymes(fungal oxidative lignin enzymes)and 251 CAZymes(carbohydrate-active enzymes)were located from A.heimuer transcriptome.Our study provides a comprehensive sequence resource for A.heimuer at the transcriptional level,which will lay a strong foundation for functional genomics studies and gene discovery of this promising fungus.展开更多
Shelf-life extension of aquatic products is of significant economical importance. To determine the potential effect of chitosan on the shelf-life of filleted tilapia, this study analyzed the bacterial community divers...Shelf-life extension of aquatic products is of significant economical importance. To determine the potential effect of chitosan on the shelf-life of filleted tilapia, this study analyzed the bacterial community diversity in fresh and spoiled tilapia fillets stored at (4 ± 1)℃ and examined the antimicrobial activity of chitosan against relevant bacteria isolates. Results showed that Pseudomonas (20%) and Aeromonas (16%) were abundant in fresh tilapia fillets, whereas Pseudomonas (52%), Aeromonas (32%) and Staphylococcus (12%) were dominant in the spoiled samples. Chitosan showed wide-spectrum antibacterial activity against bacteria isolated from tilapia and 5.0 g L-1 chitosan was selected for application in preservation. We further determined the shelf-life of chitosan-treated, filleted tilapia stored at (4 ± 1)℃ based on microbiological, biochemical and sensory analyses. Results showed that the shelf-life of chitosan-treated, filleted tilapia was extended to 12 d, whereas that of untreated, control samples was 6 d. These indicate that chitosan, as a natural preservative, has great application potential in the shelf-life extension of tilapia fillets.展开更多
基金National Council for Scientific and Technological Development (CNPq No.248705/2013-0)
文摘Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food.In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications.
文摘The term ＂biogenic amines＂ defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and processed foods. In the recent years, there is a great interest in biogenic amines as they are associated with quality, safety and freshness of some foods, particularly fermented foods. The presence of biogenic amines in foods can also be used as an indicator of hygienic quality. Biogenic amines also cause health hazards due to their toxic effects especially in sensitive individuals. It is therefore important to control and reduce the biogenic amines. The reduction can be brought about by the use of high pressure, irradiation, packaging, additives, starter cultures and by reduction of decarboxylase activity and temperature. This review summarizes the significance, function, occurrence and formation of biogenic amines in different foods and their reduction by different methods.
文摘Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phenolic compounds and fatty acid composition were determined for home-made Tarhana, collected from 4 cities in the Thrace Region of Turkey. Color and phenolic content were significantly different (P < 0.05). These differences were due to the variation of ingredients used at different locations. The major unsaturated fatty acids were oleic (C18:1, 16.41% - 57.69%), and linoleic acids (C18:2, 9.74% - 56.31%). Palmitic (C16:0, 16.90% - 37.66%) and stearic acids (C18:0, 0.65% - 11.34%) were the main saturated fatty acids. This study suggested that Tarhana soup is a good source of unsaturated fatty acids. Antioxidant properties of phenolic compounds and their effect on peroxidation of lipids in Tarhana should be tested in future studies.
基金the Coordination for the Improvement of Higher Education Personnel(CAPES)the National Council of Technological and Scientific Development(CNPq)the Research Support Foundation of the State of Rio Grande do Sul(FAPERGS).
文摘The growing development of biological products highlights the social and environmental responsibility that several industrial companies are facing in recent years.In this context,the advancement of bioprocessing as an alternative for exploring the potential of ecologically based products,especially in biofuels,food,and agro-industrial business,exposes the rational efficiency of the application of renewable sources in different industrial segments.Industries strongly associated with food production concentrate large amounts of wastes rich in bioactive compounds.A range of highly effective technologies has been highly explored to recover large concentrations of prominent compounds present in these materials.The advances in this scenario assurance value addition to these by-products,in addition to highlighting their various technological applications,considering the biorefinery and ecologically based production concepts.Accordingly,this review article described a detailed and systematic approach to the importance of using bioactive compounds and exploring the main sources of these elements.Also,some recent and innovative research that has achieved encouraging results was highlighted.Furthermore,the study included the main extraction technologies that have been investigated as a strategy of prospecting the application of bioactive compounds and optimizing the processes for obtaining natural compounds from plant sources.Finally,future outlooks were presented to contribute to the innovative opportunities and applicability of highly promising technologies and manipulations of bioactive compounds from a range of perspectives.
文摘In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.
文摘Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.
文摘Inorganic and analytical chemistry is an important professional basic courses in higher vocational of food specialty. With the extensive application of Intemet technology, we analyzed the problems which appeared in ＂Inorganic and Analytical Chemistry＂ and described some reform measures on the course in this paper.
基金funded by National Natural Science Foundation of China(32272239)Demonstration Project of Sichuan Province for the Transfer and Transformation of Scientific and Technological Achievements(2024ZHCG0079)+1 种基金Chongqing Technological Innovation Alliance for Agricultural Products Processing Industry(CTIA-APPI 2024-2-1)National Key Research and Development Program of China(2021YFD2100101).
文摘Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal starches,there is a lack of systematic review on chickpea starch.Herein,this review summarized the extraction,composition,structure,properties,modification and food uses of chickpea starch.Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes,cereal and tubers.Moreover,chickpea starch has been found to have remarkable resistance to digestion.The chickpea resistant starch showed prebiotic effect and potential health benefits.To date,chickpea starch has been modified by physical,chemical,biological and dual modification methods to change its functional properties such as swelling power,solubility,thermal,pasting,gel textural properties,and digestibility,which are essential to widen its applications.In food sectors,chickpea starch could be used as fillings,thickeners,gelling agents or a source of resistant starch in various formulated foods.In the end,suggestions on how to deeply understand and exploit chickpea starch are proposed.
文摘The use of conventional herbal medicines is a rapidly expanding phenomenon in developed nations. For instance, 30%–50% of all drug use in China is attributed to traditional herbal preparations. Current study evaluated the antioxidant (DPPH, FRAP), total phenolic and flavonoid content, antibacterial activity, and DNA damage protective potential of aqueous and methanolic extracts obtained from the aerial parts and roots of Cymbocarpum wiedemannii Boiss., an endemic plant in Turkey. In antioxidant analyses, the methanolic extract of the aerial parts showed the highest %DPPH (73.38) and IC50 (3.46 mg/mL) values. The FRAP analysis revealed the highest iron-reducing capacity in the methanolic extract of the aerial parts (108.10 ± 0.11 mg FeSO4/mL). The aqueous extract of the aerial parts exhibited the highest total phenolic content (1.69 ± 0.02 mg gallic acid/mL), while the methanolic extract of the aerial parts had the highest total flavonoid content (13.53 ± 0.09 mg rutin/mL). Antibacterial activity tests showed no significant effect at a concentration of 1 mg/mL for the samples. DNA protective effects were tested on pBR322 plasmid DNA, demonstrating that both aerial and root extracts could protect DNA from Fenton reaction-induced damage. In conclusion, C. wiedemannii exhibits potential bioactive properties, particularly in terms of its antioxidant and DNA protective effects.
基金supported by the National Science and Technology Pillar Program(2013BAD13B03)National Natural Science Foundation of China(Grant 31201311)Special Scientific Research Funds for Central Non-profit Institutes,Yellow Sea Fisheries Research Institute(20603022012001)
文摘The preliminary purification and antimicrobial mechanism of antimicrobial peptide from Antarctic Krill were studied in this paper. The results showed that the molecular weight range of antimicrobial polypeptide （CMCC-1） obtained by cation exchange chromatography was between 245-709D as detected by molecular sieve chromatography, and the minimum inhibition concentration （MIC） of CMCC-1 against Staphylococcus aureus was 5.0mgmL^-1. The antimicrobial mechanism of CMCC-1 was studied with S. aureus as indicator bacterium. Compared with control group, the results of the experimental group in which S. aureus was treated with CMCC-1 were as follows： l） CMCC-1 could inhibit cell division at logarithmic phase. 2） The protein and reducing sugar con- tent, and the conductivity of culture medium increased, and the activity of alkaline phosphatase and [3-galactosidase could be detected in the culture medium. 3） Observation under scanning electron microscope revealed that somatic morphology became irregular, and then somatic surface became coarse. The cell became much smaller, and most somatic ceils gathered. The boundary between cells became dim and finally fused as a whole. 4） Observation under transmission electron microscope showed that the surface of S. aureus became rough and the reproducing ability was restrained. The cell wall became thin and the cytoplasm shrunk. Substances inside cell leaked out, which caused cells death. 5） SDS-PAGE analysis showed that some bands disappeared, and the residual bands became vague. 6） The genomic DNA electrophoresis results showed that the genomic DNA bands ofS. aureus were not degraded but the brightness significantly reduced. Thus, it is supposed that CMCC-1 could destroy the cell wall and membrane of S. aureu, increase the cell membrane permeability and the leaking-out of intracellular substances, and thus cause the death ofS. aureu.
基金Financial support by the National Natural Science Foundation of China(No.31301587)
文摘The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle,pressures higher than 350 MPa caused excessive release as the shells of oysters were broken,thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells.HP treatment(300 MPa,2 min) was proper for the shucking of Pacific oyster(Crassostrea gigas) in China.This treatment caused no organoleptic disadvantage.Moreover,HP treatment resulted in obvious differences in biochemical spoilage indicators(p H,TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage.HP treatment(300 MPa,2 min) also led to a reduction of aerobic bacterial count(APC) by 1.27 log cycles.Furthermore,the APC values of oysters treated by HP were always lower than those of the control samples during storage.Based on the organoleptic,biochemical and microbiological indicators,shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected.HP treatment showed great potential in oyster processing and preservation.
基金supported by the National Natural Science Foundation of China(No.31301587)Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,China
文摘Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.
基金supported by the National Natural Science Foundation of China (Nos.31202004,31402304)PhD Programs Foundation of Ludong University (No.LY2012009)the Open Fund of the Key Laboratory of Marine Biotech of Guangxi (No.GLMBT-201205)
文摘The effects of Bacillus subtilis 2-1 from the intestine of healthy sea cucumber on the growth, digestive enzyme activities and intestinal microbiota of juvenile sea cucumber(Apostichopus japonicus) were determined in the present study. Sea cucumber was fed with Sargassum thunbergii powder supplemented with B. subtilis 2-1 at different concentrations varying among 0(control), 10~5, 10~7, and 10~9 CFU g^(-1) for 8 weeks. Results showed that the growth performance and intestinal amylase and trypsin activities were significantly increased by dietary B. subtilis 2-1 at 10~9 CFU g^(-1)(P < 0.05). However, dietary B. subtilis 2-1 had no significant influence on the lipase activity in sea cucumber(P > 0.05). The polymerase chain reaction denaturing gradient gel electrophoresis and 16S rRNA gene sequencing analysis indicated that dietary B. subtilis 2-1 at 105 and 107 CFU g^(-1) inhibited most of the Proteobacteria including those in genus Vibrio. Dietary B. subtilis 2-1 at 10~9 CFU g^(-1) not only decreased the abundance and species of genus Vibrio, but also increased the intensity of genera Psychrobacter and Bacillus. A specific dosage of dietary B. subtilis 2-1 could increase the growth and modulate the intestinal microbiota of sea cucumber; thus it might be a novel probiotic for keeping the health of sea cucumber.
基金supported by Fund of Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,China(No.NYJG201505)Special Scientific Re search Funds for Central Non-profit Institutes,Chinese Academy of Fishery Sciences(No.2016HY-ZD0801)
文摘The antineoplastic activity of polysaccharide was investigated in Stichopus chlorontus, Isostichopus badionotus, Stichopus horrens and Holothuria lessoni massin. Crude polysaccharide was prepared with enzyme hydrolyzation method and purified by anion exchange chromatography using DEAE-sepharose fast flow column. The effect of polysaccharide on cells apoptosis of SiHa and U87 was examined with cell counting kit-8 colorimetry method. Western blotting was used to analyze related proteins of cellular apoptosis including p53 and Bcl-2. Results showed that there were two main components in each sea cucumber polysaccharide, which could be eluted down by 1.0 mol/LNaCl solution. The four types of polysaccharide in the second component were named as SC-2, IB-2, HLM-2 and SH-2, respectively. They were used for comparing the antineoplastic activity. Results showed that SC-2, IB-2, HLM-2 and SH-2 could promote apoptosis of U87 and SiHa cells. SH-2 and HLM-2 were selected for the subsequent experiment to explore the additional effect of U87 and SiHa cells, The protein expressions of Bcl-2 and p53 decreased considerably with the increase of polysaccharide concentration in U87 cells. In SiHa cells, protein expressions of Bcl-2 and high dosage group of p53 decreased significantly, whereas no obvious decrease was observed in other groups. The polysaccharides are more effective in promoting apoptosis of U87 and SiHa cells from S. horrens and H. lessoni massin than from the rest species.
文摘Antioxidants are used to minimize lipid oxidation. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as color, texture, odor and flavor, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. In this review, the potential effects of natural antioxidants were evaluated that are widely used in meat and meat products.
基金the Foundation for Research Support of the State So Paulo(FAPESP) for financial support(Research Program in Public Policy - Process n.o 06/51695)Cryovac for donating the plastic films and the Brazilian Federal Agency for the Improvement of Higher Education(CAPES) for granting scholarships
文摘Nowadays, lamb meat represents only 7% of all meat produced in the world. In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts. Herewith, the main of this work was to evaluate the stability and safety of lamb meat during frozen storage. Meats were vacuum packed in high barrier multilayer plastic iflms and stored during 12 mon at （-18±1）℃. The meat stability was assessed by physical and chemical （lipid oxidation, objective color, pH value, cooking losses and instrumental texture）, microbiological （total count of psychrotrophic, coliform count at 45℃, coagulase-positive staphylococci and the presence of Salmonella） and sensory analysis （acceptance test and visual evaluation）. The vacuum packed lamb meat remained stable as to most physical and chemical indexes. Microbiological indexes showed good stability throughout the storage period according to Brazilian legislation standards to pathogenic microorganisms. Although a signiifcant reduction in tenderness （shear force increase from 3 to 8 kg）, it showed a good sensorial acceptance for all attributes tested, including texture, with scores of around 7 （like moderately） during the 12 mon of storage. Therefore, it can be concluded that, under the conditions applied in this study, lamb meat presents a shelf life of at least 12 mon when stored at-18℃.
基金supported by IRPUS (The Thailand Research Fund)and Center of Excellence Project from Research and development Institute at Kamphaengsaen.
文摘Watercore and sugar content are internal qualities which are impossible for exterior determi-nation.Therefore the aims of this study were to develop models for nondestructive detection of watercore and predicting sugar content in pear using Near Infrared Spectrosoopy(NIR)tech-nique.A total of 93 samples of Asian pear variety“SH-078”were used.For sugar content,spectrum of each fruit was measured in the short wavelength region(700-1100nm)in the reflection mode and the first derivative of spectra were then correlated with the sugar content in juice determined by digital refractometer.Prediction equation was performed by multiple linear regression.The result showed Standard Error of Prediction(SEP)=0.58°Bx,and Bias=0.11.The result from t-test showed that sugar content predicted by NIR was not signifcantly different from the value analyzed by refractometer at 95%confidence.For watercore disorder,NIR measurement was performed over the short wavelength range(700-850 nm)in the transmission mode.The first derivative spectra were correlated with intemnal qualities.Then principle com-ponent analysis(PCA)and partial least squares discriminant analysis(PLSDA)were used to perform discrimination models.The accuracy of the PCA model was greater than the PLSDA one.The scores from PC1 were separated into two boundaries,one predicted rejected pears with 100%classification accuracy,and the other was accepted pears with 92%accuracy.The high accuracy of sugar content determining and watercore detecting by NIR reveal the high efficiency of NIR technique for detecting other internal qualities of fruit in the future.
文摘Apple consumption is related to the prevention of chronic diseases due to the presence of phenolic acids and flavonoids that have antioxidant capacity. However, phenolic profile and antioxidant capacity can vary between varieties. The aim of this study was to analyze the total phenolic content (TPC) and antioxidant capacity (AC) of thirty-six apple varieties to establish a classification of these fruits. The TPC was analyzed according to the Folin-Ciocalteau method and AC was analyzed using the ferric reducing antioxidant power (FRAP) method. Hierarchical cluster analysis was used for the classification of the fruit. The TPC ranged from 456 to 1583 mg/kg of fresh fruit (catechin equivalents) and the AC ranged from 5606 to 23,719 mmol/kg (fresh fruit). The Pearson linear correlation showed significant differences in the association between TPC and AC (r: 0.79, p < 0.001). The apples were classified into the following five groups according to their AC: very high (8%), high (17%), medium (47%), low (11%) and very low (17%). The varieties classified in the group with very high AC were Carícia, Mollies and Imperatriz. The Gala varieties showed a great variability in AC, with values classified as high and low, while the Fuji, with less variability, was classified as low AC. The classification of apples based on TPC and AC using hierarchical cluster analysis was performed and the results can be of great value to geneticists, producers and consumers.
基金The work was supported by the Fundamental Research Funds for the Central Universities,(Project No.2572017CF01)the Harbin University Scientific Research Foundation project,(Project No.HUDF2018105).
文摘Auricularia heimuer,an edible jelly fungus,is in considerable demand in Asia due to its high nutritive,economic and medicinal values.RNA-Seq was used to investigate and analyze the mycelium transcriptome of A.heimuer for gene discovery.A total of 26,857 unigenes with an N50 length of 1333 bp were assembled by de novo sequencing.In addition,unigenes were annotated by publicly available databases,including gene descriptions,gene ontology(GO),clusters of orthologous group(COG),Kyoto Encyclopedia of Genes and Genomes(KEGG)metabolic pathways,and protein family(Pfam)terms.A.heimuer was also studied for its wood degradation ability.Thirty-eight putative FOLymes(fungal oxidative lignin enzymes)and 251 CAZymes(carbohydrate-active enzymes)were located from A.heimuer transcriptome.Our study provides a comprehensive sequence resource for A.heimuer at the transcriptional level,which will lay a strong foundation for functional genomics studies and gene discovery of this promising fungus.
基金supported by the Special Funds for the Basic Research and Development Program in the Central Non-profit Research Institutes of China (No.20603022011005)
文摘Shelf-life extension of aquatic products is of significant economical importance. To determine the potential effect of chitosan on the shelf-life of filleted tilapia, this study analyzed the bacterial community diversity in fresh and spoiled tilapia fillets stored at (4 ± 1)℃ and examined the antimicrobial activity of chitosan against relevant bacteria isolates. Results showed that Pseudomonas (20%) and Aeromonas (16%) were abundant in fresh tilapia fillets, whereas Pseudomonas (52%), Aeromonas (32%) and Staphylococcus (12%) were dominant in the spoiled samples. Chitosan showed wide-spectrum antibacterial activity against bacteria isolated from tilapia and 5.0 g L-1 chitosan was selected for application in preservation. We further determined the shelf-life of chitosan-treated, filleted tilapia stored at (4 ± 1)℃ based on microbiological, biochemical and sensory analyses. Results showed that the shelf-life of chitosan-treated, filleted tilapia was extended to 12 d, whereas that of untreated, control samples was 6 d. These indicate that chitosan, as a natural preservative, has great application potential in the shelf-life extension of tilapia fillets.
