Effect of cooking on nutrient composition and anticancer indoles of the marine whelk Dicathais orbita – Can it be another high-value seafood product?

Nongmaithem, Bijayalakshmi Devi; Mouatt, Peter; Eichinger, Yvonne; Savins, Dale; Benkendorff, Kirsten

doi:10.1016/j.foodchem.2018.05.102

Cited by 8 publications

(3 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Scallops are rich in nutrients such as essential amino acids and nucleotides, and bioactive compounds, such as polysaccharides, peptides, and taurine (Song et al., 2019), and are traditionally considered a delicacy. Steaming is a common cooking method for most marine cultured shellfish, but high temperatures can lead to a reduction in the number of bioactive compounds, which can alter the nutritional value of scallops and compromise their flavor (Nongmaithem et al., 2018; Xu et al., 2021). Hence, this study explores different processing methods for scallops while adding exogenous additives (allicin), with the goal of improving the flavor of scallops while retaining more of their nutritional composition.…”

Section: Introductionmentioning

confidence: 99%

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Tong

Wang

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigated. The results indicated that chewiness reached maximum, uniform, and dense microstructures at B‐300 MPa, and scallops with favorable gel properties. In addition, the electronic nose and tongue could clearly distinguish the olfactory and gustatory properties of scallops, and the interaction of UHP and allicin increased the variety of volatile compounds in scallops, which mainly included 1‐hydroxy‐2‐propanone, 1‐hexenal, 2‐butanone‐D, and 1‐octen‐3‐ol. The main performance was fruit aroma and a plantlike aroma and mushroomlike odor. UHP and allicin changed the microenvironment of tryptophan residues, and allicin formed larger aggregates by forming disulfides with myosin. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis results could show that myosin had low degradation in B‐300 MPa. Thus, comprehensively viewed, UHP and allicin play a role in gel formation of myosin from obturator muscle at 300 MPa, whereas allicin and myosin form disulfides as the main factor of myosin gelation. Practical Application To enhance the diversity of scallop preparation methods and improve the quality of the obtained product, UHP and allicin treatment result in scallops with satisfactory chewiness and flavor, which provides application prospects for scallop processing.

show abstract

Section: Introductionmentioning

confidence: 99%

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Tong

Wang

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Recently, several studies have focused on the value of marine life and its use as a potent food source (Sargent, 1997), as well as some of its biologically active ingredients that could be used as anticancer agents (Aldairi et al., 2018; Khurshid & Pye, 2018), cardioprotective agents (Matanjun et al., 2010), and antioxidant source (Chang et al., 2020). In this regard, molluscs are the most noticeable group of marine organisms due to their associated health benefits (Khan & Liu, 2019); therefore, its daily consumption would be beneficial in preventing many illnesses (Khan & Liu, 2019; Nongmaithem et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…It has an external shape similar to other mussels (Murphy et al., 2003); however, it is characterized by the bright green coloration of the shell near the lip (Miller et al., 2014). P. canaliculus has worldwide attention to be used as a functional food (Coulson et al., 2015; Nongmaithem et al., 2018), the food that offer health benefits beyond their nutritional value; in the nutraceutical industry (Nongmaithem et al., 2018), including oil extracts and freeze‐dried mussel powder (Miller et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antithrombotic effects of green mussels ( Perna canaliculus ) in rats

et al. 2021

View full text Add to dashboard Cite

In the past decade, the use of marine mussels as seafood is being more popular. They considered being a rich source of various nutritional bioactive compounds that aroused the scientific community's interest. This study investigated the antioxidant and the antithrombotic consequences on Sprague‐Dawley male rats after adding dried New Zealand mussel Perna canaliculus in their diet. The biochemical, hematological and histopathological changes were also observed. Forty rats were divided into four groups according to the amount of dried mussels in their diet, in addition to a control group that consumed a basal diet only. Group 1 consumed 25% dried mussels in its basal diet; Group 2 consumed 35% dried mussels in its basal diet, and Group 3 was consumed 45% dried mussels in its basal diet. The biochemical parameters showed improvements in liver function. Interestingly, the lipid profile decreased, especially the low‐density lipoprotein cholesterol (LDL‐C) levels which were reduced significantly in Group 3 (p < .01). These observations were accompanied by a decrease in iron levels significantly as the amount of dried mussels increased (p < .01). Furthermore, the noticed changes in the hematological profile prove that there is an increase in antithrombotic activity. Dried mussels had potent antioxidant effects in the liver as shown by increased lipid peroxide (p < .05), reduced glutathione (p < .05), and glutathione peroxidase (GSH‐Px; p < .05). Additionally, antioxidant activity in the kidney was shown to increase through GSH‐Px activity (p < .01). In conclusion, these results indicate that consuming dried mussels resulted in improved biochemical and antioxidants activities and could be used as an antithrombotic agent.

show abstract

Supercritical fluid extraction of lipids, carotenoids, and other compounds from marine sources

Ballesteros-Vivas

Ortega-Barbosa

Parada-Alfonso

et al. 2022

Innovative and Emerging Technologies in the Bio-Marine Food Sector

View full text Add to dashboard Cite

Effect of cooking on nutrient composition and anticancer indoles of the marine whelk Dicathais orbita – Can it be another high-value seafood product?

Cited by 8 publications

References 24 publications

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Antioxidant and antithrombotic effects of green mussels ( Perna canaliculus ) in rats

Supercritical fluid extraction of lipids, carotenoids, and other compounds from marine sources

Contact Info

Product

Resources

About