Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review

Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior

“…As depicted in Figure and the Supporting Information, the products from the control group experienced a progressive deterioration in quality, including both resilience and color. The former is generally ascribed to protein degradation, while the latter is mainly ascribed to the lipid oxidation and Maillard reaction during storage. − Our results demonstrated that the incorporation of EGCG in both encapsulated and non-encapsulated forms as extra antioxidants could efficiently mitigate the degradation of the resilience of products. In this regard, the superior antioxidant performance of EGCG@CD-MOFs above their non-encapsulated counterparts could be explained from two aspects: First, encapsulation could improve the antioxidant capability of EGCG through reducing the bond dissociation enthalpy of the pyrogallol-type structure on the catechol moiety (B ring) in EGCG and improving the H atom transfer efficiency of hydroxy to peroxyl radicals (Tables S4 and S5 of the Supporting Information).…”

Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation

“…Dried seafood exhibits a significantly extended shelf life in comparison to alternative seafood items. Nevertheless, throughout the preservation procedure, the dried seafood will continue to experience gradual protein oxidation and lipid oxidation, significantly compromising its palatability and nutritional value [9]. Numerous bio-based packaging films possessing anti-oxidative characteristics have been created and utilized for the purpose of food preservation.…”