Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products

Zheng, Mingjing; Li, Xue; Chuai, Pengjie; Jiang, Zhen; Zhu, Yanbing; Zhang, Bin; Ni, Hui; Li, Qingbiao

doi:10.1016/j.foodcont.2020.107806

Cited by 37 publications

(28 citation statements)

References 45 publications

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“…Meanwhile, the band of 1160-1170 cm −1 indicated the presence of S=O stretching of alkyl sulphoxide, which did not exist in 10k as well. Those at 1640 cm −1 indicated the presence of the C=O stretching vibration of O-acetyl groups (31). A strong band neared 830 cm −1 has been observed in Fstd, WH and 300k, which corresponds to the COS bending vibration of the sulfate substituent, indicating the existence of sulfate ester substituents.…”

Section: Fourier Transform Infrared Spectroscopy (Ftir) Analysismentioning

confidence: 89%

Fucoidan Extracted From Sporophyll of Undaria pinnatifida Grown in Weihai, China – Chemical Composition and Comparison of Antioxidant Activity of Different Molecular Weight Fractions

et al. 2021

Front. Nutr.

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Fucoidan is a multifunctional marine carbohydrate polymer that differs in its chemical composition and bioactivity both between seaweed species and within species from different locations across the globe. In this study, fucoidan was extracted from the sporophyll of Undaria pinnatifida grown in Weihai, Shandong Province, China. Fucoidan fractions with molecular weight cutoffs (MWCO) of >300 kDa and <10 kDa were obtained via dialysis. The fucoidan standard from Sigma (Fstd, ≥95, CAS: 9072-19-9), fucoidan crude extract (WH), >300 kDa fraction (300k) and <10 kDa fraction (10k) were compared in terms of chemical composition and antioxidant capacity. Based on Fourier transform infrared spectroscopy (FT-IR) analysis, Fstd, WH, and 300k all showed strong bands around 830 cm−1, corresponding to the sulfate substituent in the molecule. The results showed that compared with WH and 300 k, the degree of sulfation at 10k was the lowest. From Nuclear magnetic resonance spectroscopy (NMR) result, the four fucoidan samples all contain α-L-fucose. The primary antioxidant ability of the 10k is significantly higher than that of the 300k, WH, and Fstd, but the secondary antioxidant capabilities of the 10k and 300k were similar, and both were higher than that of the butylated hydroxyanisole (BHA). The ferric reducing antioxidant ability was higher in the 300k and WH fractions. This demonstrates that fucoidan extracted from U. pinnatifida grown in Weihai, China should be a useful nutraceutical resource.

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Section: Fourier Transform Infrared Spectroscopy (Ftir) Analysismentioning

confidence: 89%

Fucoidan Extracted From Sporophyll of Undaria pinnatifida Grown in Weihai, China – Chemical Composition and Comparison of Antioxidant Activity of Different Molecular Weight Fractions

et al. 2021

Front. Nutr.

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“…The FT-IR spectrum of cellulose from pomelo fruitlets was determined using a method reported previously [ 20 ]. Cellulose extracted from pomelo fruitlets (2 mg) was mixed well with potassium bromide (2 g, chromatographic purity), ground, and then pressed by vacuum compression.…”

Section: Methodsmentioning

confidence: 99%

“…Antioxidant activities in vitro of cellulose from pomelo fruitlets were evaluated by 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ABTS radical scavenging activity according to the method reported previously [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

Characterization and Functionality of Cellulose from Pomelo Fruitlets by Different Extraction Methods

Hong

et al. 2022

Polymers

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Pomelo fruitlets have the potential for extracting cellulose. This study aimed to investigate characterization and functionality of cellulose extracted from pomelo fruitlets by different extraction methods. Cellulose extracted by acidic-alkaline hydrogen peroxide hydrolysis (CAA), alkaline hydrogen peroxide hydrolysis (CA), and ultrasonic assisted alkaline hydrogen peroxide hydrolysis (CUA) were prepared from pomelo fruitlets. The results showed that cellulose CUA had higher yield and purity with higher crystallinity and smaller particle size than those of CAA or CA (p < 0.05). Specifically, the yield of CUA was 82.75% higher than that of CAA, and purity was increased by 26.42%. Additionally, water- and oil-holding capacities of CUA were superior to those of CAA or CA, increasing by 13–23% and 10–18%, respectively. The improvement of water- and oil-holding capacities were highly related to its smaller particle size with increased surface area. The results suggested that ultrasonic assisted alkaline hydrogen peroxide hydrolysis is a promising and efficient method to prepare high-purity cellulose from pomelo fruitlets, and this cellulose is expected to be a food stabilizer and pharmaceutical additive.

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“…Bya et al (2020) found that the microwave heat treatment made the docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)-rich fish oil and surimi mix more evenly, making the surimi gel be more stable and the surimi products be more nutritious and have smoother shape. Zhang and Jiang (2021a) found that crude fucoidan could increase the water-holding capacity and hydrogen-bonding force of surimi, increase the gel strength, and make surimi products have antioxidant capacity and antibacterial ability. These studies on nutritional functional materials have improved the gel properties of materials and increased their mechanical strength, which will be beneficial to the production of 3D-printed food.…”

Section: Functional 3d-printed Foodmentioning

confidence: 99%

A review on 3D printable food materials: types and development trends

Liu

et al. 2021

Int J of Food Sci Tech

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3D printing, as an emerging intelligent additive manufacturing processing technology, has been widely used in materials, aerospace, construction, medicine and other fields. Moreover, 3D printing technology has gradually emerged in field of food processing because of its characteristics of moulding without moulds and saving materials. The materials properties have a great influence on 3D-printed food, especially mechanical strength and viscosity which affect accuracy and moulding ability of printed food. Moreover, the combination of materials also could change viscosity and rheology of printable materials (protein, starch, fat and hydrogel) and enhance the printing effect of not-easy-printable materials (cellulose). Additionally, the mixing of functional compounds and printing materials had great potential which was beneficial to personally customise functional nutritious foods to meet different people. This manuscript lays a foundation for the development and application of 3D printing technology in food processing.

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Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products

Cited by 37 publications

References 45 publications

Fucoidan Extracted From Sporophyll of Undaria pinnatifida Grown in Weihai, China – Chemical Composition and Comparison of Antioxidant Activity of Different Molecular Weight Fractions

Fucoidan Extracted From Sporophyll of Undaria pinnatifida Grown in Weihai, China – Chemical Composition and Comparison of Antioxidant Activity of Different Molecular Weight Fractions

Characterization and Functionality of Cellulose from Pomelo Fruitlets by Different Extraction Methods

A review on 3D printable food materials: types and development trends

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