Melatonin maintained higher contents of unsaturated fatty acid and cell membrane structure integrity in banana peel and alleviated postharvest chilling injury

Food Chemistry, Journal Year: 2022, Volume and Issue: 397, P. 133836 - 133836

Published: Aug. 1, 2022

Language: Английский

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Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(6), P. 2471 - 2482

Published: Feb. 28, 2023

Abstract Polyunsaturated fatty acids may be derived from a variety of sources and could incorporated into balanced diet. They protect against wide range illnesses, including cancer osteoarthritis autoimmune problems. The PUFAs, ω‐6, ω‐3 acids, which are found in both the marine terrestrial environments, given special attention. primary goal is to evaluate significant research papers relation human health risks benefits ω‐6 acid dietary resources. This review article highlights types factors affecting stability polyunsaturated methods used for mitigation oxidative stability, future perspectives detail.

Language: Английский

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Mechanisms of polyphenols on quality control of aquatic products in storage: A review

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(18), P. 6298 - 6317

Published: Jan. 19, 2023

Aquatic products are easily spoiled during storage due to oxidation, endogenous enzymes, and bacteria. At the same time, compared with synthetic antioxidants, based on antibacterial antioxidant mechanism of biological agents, development natural, nontoxic, low-temperature, better-effect green preservatives is more acceptable consumers. The type molecular structure polyphenols affect their effectiveness. This review will describe how they achieve effects. And recent literature application in preservation aquatic was updated summarized. conclusion that products, alleviate lipid protein degradation inhibit growth reproduction microorganisms, so as effect quality control. put forward suggestions research results products. We hope provide theoretical support for better exploration product storage.

Language: Английский

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Emulsion and its application in the food field: An update review

eFood, Journal Year: 2023, Volume and Issue: 4(4)

Published: July 24, 2023

Abstract Natural emulsifier‐stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods been used to improve the bioavailability functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, complexes. Over recent years, increasingly investigated due their potential drug‐delivery vehicles for wide range application. In this review, we discuss some publications area various food filed, detailed analysis mechanisms different preparation, compared with composition conditions on stability. addition, above affect properties but also activity. According current research status, suggestions are put forward further study.

Language: Английский

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Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils

Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 429 - 429

Published: Jan. 29, 2024

Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists problem uneven discharge during the 3D The effects different amounts lard oil (LO), soybean (SO), and olive (OO) (0%, 2%, 4%, 6%, respectively) added to surimi on printability were evaluated. findings showed that with increase in oil, rheological properties, texture water-holding capacity (WHC), water distribution same kind significantly improved; accuracy first increased then decreased; stability an increasing trend (p < 0.05). 4% had highest adaptability (accuracy stability). Different kinds have degrees impact physical properties surimi, thereby improving 3D-printing adaptability. Among all LO best In addition, according various indicators principal component analysis, adding gave But from aspects nutrition, SO was more line nutritional needs contemporary people.

Language: Английский

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Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2023, Volume and Issue: 22(3), P. 1986 - 2016

Published: March 20, 2023

Recently, increasing studies have shown that the functional properties of proteins, including emulsifying properties, antioxidant solubility, and thermal stability, can be improved through glycation reaction under controlled conditions. The use glycated proteins to stabilize hydrophobic active substances explore gastrointestinal fate stabilized has also become hot spot. Therefore, in this review, effects on structure function food physical stability oxidative protein-stabilized oil/water emulsions were comprehensively summarized discussed. Also, review sheds lights vitro digestion characteristics edible safety emulsion by protein. It further serve as a research basis for understanding role structural features emulsification stabilization well their utilization emulsifiers industry.

Language: Английский

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Ultrasonically Prepared Biopolymeric Multifunctional Nanocarriers for Encapsulating Dietary Oils: Recent Developments and Food Applications

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: 17(12), P. 4537 - 4574

Published: April 12, 2024

Language: Английский

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Comparative advantages of chemical compositions of specific edible vegetable oils

Oil Crop Science, Journal Year: 2023, Volume and Issue: 8(1), P. 1 - 6

Published: March 1, 2023

As important supplementary to major edible oils, comparative chemical advantages of minor oils decide their development and usage. In this study, composition 13 kinds specific vegetable were investigated. The compositions these obtained as follows: (1) camellia, tiger nut almond oil rich in oleic acid, the contents which accounted for 79.43%, 69.16% 66.26%, respectively; (2) safflower contained highest content linoleic acid (76.69%), followed by grape seed (66.85%) walnut (57.30%); (3) perilla seed, siritch, peony herbaceous α-linolenic (59.61%, 43.74%, 40.83% 30.84%, respectively); (4) total phytosterol ranged from 91.46 mg/100 ​g (camellia oil) 506.46 (siritch oil); (5) best source tocopherols was sacha inchi (122.74 ​g), (55.89 (53.73 ​g) (47.17 ​g). indicated that they possess high potential nutritional values health care functions.

Language: Английский

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Plasma activated water (PAW), Ozonated water (OW) and Slightly acidic electrolytic water (SAEW) treated tilapia fillets during chilled storage: A comparative study on quality changes and related mechanisms

LWT, Journal Year: 2024, Volume and Issue: 200, P. 116194 - 116194

Published: May 1, 2024

Changes in protein degradation and lipid oxidation tilapia fillets treated with plasma-activated water (PAW), ozonated (OW), slightly acidic electrolyzed (SAEW) were investigated during refrigeration (12 d) at 4°C. Compared to the control group, PAW, OW, SAEW effectively delayed formation of trichloroacetic acid (TCA)-soluble peptides free amino acids, significantly reduced drip loss rate by 1.52-3.60% after 12 d (P < 0.05). However, total content unsaturated fatty acids all treatment groups decreased d. PAW better-maintained secondary tertiary structure stability preserved most polyunsaturated (27.32%). UHPLC-Q-TOF/MS analysis showed that accumulation dipeptides/tripeptides (such as Trp-Trp-Pro, Tyr-Thr-Trp, Leu-Gln-Phe) enhanced bioavailability potential bioactivity proteins groups. The 4-hydroxy-octanoic 4-amino-pentanoic from 0.05) down-regulated SAEW. Overall, may be feasible techniques for improving quality cold storage.

Language: Английский

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Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Current Research in Food Science, Journal Year: 2022, Volume and Issue: 5, P. 813 - 822

Published: Jan. 1, 2022

The large yellow croaker, a species of fish found in the northwestern Pacific, is favored by consumers because its prevalence saltwater bodies, golden abdomen, high calcium content, protein, fat and flavor that originates from lipids volatile components. Volatile organic compounds significantly affect aroma food. In this work, electronic nose headspace gas chromatography-ion mobility spectrometry were applied to analyze differences oil durations. Through system analysis, sensors W1C, W3S, W6S, W2S directly affected flavor, their components different. Gas identified 26 (19 aldehydes, 3 ketones, 2 alcohols, 1 furan, olefin). (E,E)-2,4-hexadienal (D), (M), 2,4-heptadienal (E)-2-octenal, 2-propanone, 2-heptanone 3-pentanone 1-octen-3-ol key oil. conclusion, combination GC-IMS PCA can identify changes croaker during 0-120 days storage. After 60 storage, types signals (M) increase significantly. When 120 at time, (E)-2-octenal,(E)-2-octenal It has become main substance summary, as storage period increases, increase, oxidizing substances will resulting deterioration

Language: Английский

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