Gum tragacanth-sodium alginate active coatings containing epigallocatechin gallate reduce hydrogen peroxide content and inhibit lipid and protein oxidations of large yellow croaker (Larimichthys crocea) during superchilling storage

Pei, Juxin; Mei, Jun; Gan, Wei; Yu, Huijie; Xie, Jing

doi:10.1016/j.foodchem.2022.133792

Cited by 24 publications

(5 citation statements)

References 44 publications

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“…In addition, previous research has shown that several SH groups formed as a result of increased interactions within and between proteins caused by environmental and extrinsic energy changes [40]. The results of SH content were very similar to those of Pei et al [41], who found that epigallocatechin gallate had a protective effect on the side chain groups of myofibrillar protein.…”

Section: Changes Of Residualsupporting

confidence: 85%

Preservative Effects of Flaxseed Gum-Sodium Alginate Active Coatings Containing Carvacrol on Quality of Turbot (Scophthalmus maximus) during Cold Storage

Yang,

Fang,

Xie

et al. 2024

Coatings

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In this article, the effect of active coatings of flaxseed gum (FG) and sodium alginate (SA) containing carvacrol (CA) on the quality of turbot (Scophthalmus maximus) after storage at 4 °C for 18 days was evaluated. The experimental results showed that FG/SA-CA could effectively inhibit the growth of microorganisms. At the same time, FG/SA-CA reduced the value of odorous-related compounds including thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), and K values. The FG/SA-CA significantly delayed the oxidation of myofibrillar protein (MP) through controlling the development of carbonyl groups and maintaining a high content of sulfhydryl groups. Thus, FG/SA-CA inhibits the growth of spoilage microorganisms, maintains the structure of the protein, and extends the refrigerated shelf life of turbot.

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Section: Changes Of Residualsupporting

confidence: 85%

Preservative Effects of Flaxseed Gum-Sodium Alginate Active Coatings Containing Carvacrol on Quality of Turbot (Scophthalmus maximus) during Cold Storage

Yang,

Fang,

Xie

et al. 2024

Coatings

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“…For dried pear fruit samples, the H 2 O 2 content during drying process could be measured. As a powerful oxidant, H 2 O 2 has previously been shown to induce the oxidation of lipids and proteins (Pei et al., 2022). Therefore, controlling the content of H 2 O 2 could reduce the degree of oxidation reaction to a certain extent, thus improving the quality of the product.…”

Section: Resultsmentioning

confidence: 99%

Effects of vacuum microwave combined with freeze‐drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices

Zhang

Zheng

Yan

et al. 2023

Journal of Food Science

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The effects of freeze-drying (FD), vacuum microwave drying after freeze-drying (FD-VMD), and freeze-drying after vacuum microwave drying (VMD-FD) on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices were investigated. The results showed that FD samples had the highest crispness value (116.30 N⋅sec) and the lowest volume shrinkage ratio value (5.48%). Compared to FD, the VMD-FD and FD-VMD methods could save drying time without affecting the color of dried samples. FD-VMD samples had the lowest rehydration capacity and maintained a homogeneous porous structure, while the VMD-FD samples had obvious collapse. Compared to VMD-FD samples, FD-VMD samples had higher contents of ascorbic acid (20.91 mg/100 g), total phenolic (7.62 mg/g), total anthocyanin (0.21 mg/g), and gallic acid (1.21 µg/g). Moreover, FD-VMD samples showed the highest antioxidant capacity as evaluated by the 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl scavenging activity, 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and H 2 O 2 content. Compared with FD and VMD-FD, FD-VMD was most effective in maintaining better quality and shortening drying time of pear fruit slices. These findings suggested that FD-VMD might be a promising drying technique in the fruits and vegetable processing industries.

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“…The changes in the tertiary structure of MPs in samples under different treatments were analyzed with fluorescence spectroscopy by measuring their inherent fluorescence emission [ 28 ]. Figure 4 A shows that 90-day frozen storage resulted in a significant reduction in the fluorescence intensity and a bathochromic shift of λ max from 332.2 nm (control) to 333.8 nm (AF).…”

Section: Resultsmentioning

confidence: 99%

“…Figure 4 A shows that 90-day frozen storage resulted in a significant reduction in the fluorescence intensity and a bathochromic shift of λ max from 332.2 nm (control) to 333.8 nm (AF). These results indicated that the partially buried tryptophan residues (the sample chromophore) in MPs were exposed to a polar environment after 90-day frozen storage [ 14 , 28 ]. In contrast, the λ max of the UIF-150 sample was lower than that of the other samples ( p < 0.05), which was possibly because the UIF treatment at 150 W accelerated the freezing process and inhibited the unfolding of protein structures.…”

Section: Resultsmentioning

confidence: 99%

Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage

Liu

Liao

Jiang

et al. 2022

Foods

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In this study, the comparison effects of ultrasound-assisted immersion freezing (UIF) at different ultrasonic power, immersion freezing (IF), and air freezing (AF) on the protein thermal stability, protein structure, and physicochemical properties of adductor muscle of scallop (Argopecten irradians) (AMS) during frozen storage were investigated. Principal component analysis and the Taylor diagram were used to comprehensively analyze all the indicators tested. The results showed that the UIF at 150 W (UIF-150) treatment was the most effective way to delay the quality deterioration of AMS during 90-day frozen storage. This was mainly because, compared to AF and IF treatments, UIF-150 treatment more effectively minimized the changes in the primary, secondary and tertiary structures of myofibrillar proteins, and it preserved the protein thermal stability of AMS by producing small and regular ice crystals in the AMS tissue during the freezing process. Moreover, the results of physicochemical properties indicated that UIF-150 treatment significantly inhibited the fat oxidation and microbiological activities of frozen AMS, and it finally maintained the microstructure and texture of AMS during frozen storage. Overall, UIF-150 has potential industrial application prospects in the rapid freezing and quality preservation of scallops.

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Gum tragacanth-sodium alginate active coatings containing epigallocatechin gallate reduce hydrogen peroxide content and inhibit lipid and protein oxidations of large yellow croaker (Larimichthys crocea) during superchilling storage

Cited by 24 publications

References 44 publications

Preservative Effects of Flaxseed Gum-Sodium Alginate Active Coatings Containing Carvacrol on Quality of Turbot (Scophthalmus maximus) during Cold Storage

Preservative Effects of Flaxseed Gum-Sodium Alginate Active Coatings Containing Carvacrol on Quality of Turbot (Scophthalmus maximus) during Cold Storage

Effects of vacuum microwave combined with freeze‐drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices

Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage

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