Effect of gallic acid and chlorogenic acid on physicochemical, microstructural and thermal degradation properties of ready-to-eat sea cucumber

Zhu, Lulu; Sun, Xiao; Fan, Yan; Wang, Yangfan; Qi, Xin; Hou, Hu

doi:10.1016/j.foodchem.2022.132186

Cited by 15 publications

(5 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The weightless behavior of the sample was mainly divided into two stages: the loss of water (30−150 °C) and the degradation of CEP and PhTE (200−500 °C). 45 In the first stage (before 150 °C), there was little difference in TG loss in all samples. Compared to results for other groups, the TG loss of the CON was lowest and the largest TG loss was at 0P after 150 °C, indicating the thermal stability of CEP was reduced during thermal treatment.…”

Section: Sds-pagementioning

confidence: 84%

“…The TGA curve exhibiting the thermodynamic properties of CEP with different treatments is shown in Figure b. The weightless behavior of the sample was mainly divided into two stages: the loss of water (30–150 °C) and the degradation of CEP and PhTE (200–500 °C) . In the first stage (before 150 °C), there was little difference in TG loss in all samples.…”

Section: Results and Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Phlorotannin Extracts from Ascophyllum nodosum Inhibited Proteases Activities and Structural Changes from Apostichopus japonicus

Wang

Xie

et al. 2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Fresh Apostichopus japonicas (A. japonicas) are easy to autolyze through the actions of endogenous proteases under certain circumstances, further inducing a decline in A. japonicas product quality and business value. To solve this serious problem in the A. japonicas industry, we investigated the inhibition of phlorotannin extracts (PhTE) on the activities and structural changes of crude endogenous proteinase (CEP) from A. japonicas. The results of enzyme activity and SDS-PAGE indicated that PhTE could inhibit enzyme activity in a dose dependent manner. Analysis of multiple spectroscopic methods, scanning electron microscopy, and differential scanning calorimetry indicated that PhTE promoted the cross-linking and aggregation of CEP and increased the particle size of the enzyme, thus changing the structure of the enzyme protein and decreasing the thermostability of protease. In conclusion, PhTE might be an effective inhibitor on endogenous proteinase in A. japonicas, which opened up a new way to prevent the A. japonicas autolysis.

show abstract

Section: Sds-pagementioning

confidence: 84%

Section: Results and Discussionmentioning

confidence: 99%

Phlorotannin Extracts from Ascophyllum nodosum Inhibited Proteases Activities and Structural Changes from Apostichopus japonicus

Wang

Xie

et al. 2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…As shown in Table S2, A 21 first increased and reached a maximum for the sea cucumber body wall heat treatment for 6 h, then began to decrease. When the heat‐treatment time was short, the collagen tissue consisted mainly of fractured fibres, and the protein macromolecules were not destroyed (Zhu et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

Wei

Zhao

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

In order to explore the relationship between water absorption properties and microstructure changes of sea cucumber body wall with different heat treatments. The microstructure, rheological characteristics and hydrogen bond content changes of sea cucumber body wall at different heat-treatment times (4, 6, 8, 10 and 12 h) were investigated, as well as the distribution and phase of water during the soaking. The results showed that the heat treatment for 4 and 6 h mainly caused fibre fracture which led to more water binding sites and free water content. With prolonged heat-treatment times, the degree of denaturation increases. The micro-pores formed at 10 h heat treatment could accommodate the highest free water content, and the network structure was more intensive at 12 h with decreased porosity. The apparent viscosity, storage and loss modulus gradually decreased with heat-treatment time, and the liquidity increased. Extended heat-treatment time led to the breakage of the microstructure, and the longer time required for its free water and immobile water content to reach the maximum. However, the trend of bound water was the opposite.

show abstract

“…Research indicates that CGA acts as an inhibitor of α-amylase activity. 120 Li et al crafted WS–CGA complexes with varying CGA concentrations, evaluating their microscopic structure and properties, encompassing solubility and swelling. Results demonstrated that CGA incorporation led to the formation of a porous and loose gel matrix, amplifying the solubility and swelling of WS.…”

Section: Application Of Cga In the Food Industrymentioning

confidence: 99%

Unleashing the power of chlorogenic acid: exploring its potential in nutrition delivery and the food industry

Hu,

Zhao,

Chi

et al. 2024

Food Funct.

View full text Add to dashboard Cite

show abstract

Effect of gallic acid and chlorogenic acid on physicochemical, microstructural and thermal degradation properties of ready-to-eat sea cucumber

Cited by 15 publications

References 28 publications

Phlorotannin Extracts from Ascophyllum nodosum Inhibited Proteases Activities and Structural Changes from Apostichopus japonicus

Phlorotannin Extracts from Ascophyllum nodosum Inhibited Proteases Activities and Structural Changes from Apostichopus japonicus

Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

Unleashing the power of chlorogenic acid: exploring its potential in nutrition delivery and the food industry

Contact Info

Product

Resources

About