Characteristics of hairtail surimi gels treated with myofibrillar protein-stabilized Pickering emulsions.

BACKGROUND: Hairtail (Trichiurus haumela) surimi exhibits poor gelation properties and a dark gray appearance, which hinder its utilization in high-quality surimi gel products. The effect of Pickering emulsions stabilized by myofibrillar proteins (MPE) on the gel properties of hairtail surimi has been unclear. In particular, the impact of MPE under NaCl and KCl treatments on the quality of hairtail surimi gels requires further elucidation. RESULTS: Pickering emulsions stabilized by myofibrillar proteins and treated with NaCl or KCl (Na-MPE, K-MPE) were added to hairtail surimi in amounts of 10-70 g kg-1. The addition of 50 g kg-1 Na-MPE and K-MPE improved the gel strength, textural properties, whiteness, and water-holding capacity (WHC) of hairtail surimi. The relative content of ß-turn and ß-sheet in the surimi gels increased and the relative content of random coils and α-helix decreased with the addition of oil. The addition of Na-MPE and K-MPE did not affect the secondary structure of surimi gels but stimulated the gelation of hairtail surimi gels. Hairtail surimi containing K-MPE demonstrated similar performance in terms of hardness, microstructure, and WHC compared with the addition of Na-MPE. CONCLUSION: The quality of hairtail surimi gels can be improved by the addition of Na-MPE or K-MPE. The K-MPE proved to be an effective option for enhancing the properties of hairtail surimi gels at 50 g kg-1 to replace Na-MPE. © 2024 Society of Chemical Industry.

Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods.

Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry. Traditional fermented foods produce hazardous compounds, off-odor, and anti-nutritional factors, reducing product stability. The microbial system complexity of traditional fermented foods resulting from the open fermentation process has made it challenging to regulate these problems by modifying microbial behaviors. Synthetic microbial communities (SynComs) have been shown to simplify complex microbial communities and allow for the targeted design of microbial communities, which has been applied in processing traditional fermented foods. Herein, we describe the theoretical information of SynComs, particularly microbial physiological processes and their interactions. This paper discusses current approaches to creating SynComs, including designing, building, testing, and learning, with typical applications and fundamental techniques. Based on various traditional fermented food innovation demands, the potential and application of SynComs in enhancing the quality of traditional fermented foods are highlighted. SynComs showed superior performance in regulating the quality of traditional fermented foods using the interaction of core microorganisms to reduce the hazardous compounds of traditional fermented foods and improve flavor. Additionally, we presented the current status and future perspectives of SynComs for improving the quality of traditional fermented foods.

Lacticaseibacillus paracasei fermentation broth identified peptide, Y2Fr, and its antibacterial activity on Vibrio parahaemolyticus.

Although Vibrio parahaemolyticus infections cause severe diseases of large yellow croaker (Larimichthys crocea), using antibiotics and other chemical agents to treat these infections could result in antimicrobial resistance, environmental pollution, and other associated problems. This study identified seven peptides from Lacticaseibacillus paracasei fermentation broth using ultra-high-performance liquid chromatography-mass spectrometry and screened antimicrobial peptide Y2Fr (VEIKNGLLKLNGKPLLIR) through its net charge, hydrophobicity and predicted secondary structure. Antibacterial activity analysis revealed that Y2Fr had a minimum inhibitory concentration (MIC) of 125 µg/mL, minimum bactericidal concentration (MBC) of 250 µg/mL against V. parahaemolyticus and a time-kill of 3 h. In a bacterial membrane environment, the secondary structure of peptide Y2Fr changed from a random coil to a ß-sheet to enhance its membrane permeability and binding to bacteria DNA to exert its antibacterial effect. Further molecular docking analysis revealed that peptide Y2Fr could bind to the membrane protein KKI11460.1 and DNA polymerase A0A0L8TVA4 of V. parahaemolyticus through hydrogen bonds. Meanwhile, treatment of Y2Fr with mammalian red blood cells and plasma revealed that it was noncytotoxic, nonhemolytic, and stable under physiological conditions. Thus, peptide Y2Fr has great potential use in treating and preventing infections caused by V. parahaemolyticus or similar bacteria in aquatic animals.

Effect of pH on properties of golden pompano skin collagen-based fibril gels by self-assembly in vitro.

BACKGROUND: Application of fish skin collagen has received increasing attention due to mammalian derived diseases and religious limitations. Collagen fibril gel could be formed in vitro through the self-assembly process. The present study investigated the effect of pH on the self-assembly in vitro of acid-solubilized collagen (ASC) from golden pompano skin by determining the turbidity, rheological viscoelasticity, network structure, gel strength, and thermal stability of collagen fibril gel. RESULTS: The isoelectric point of ASC was pH 5.27. The turbidity-time and rheological viscoelasticity results indicate that the collagen self-assembly rate in vitro at pH 7.0 was the slowest. The rate was accelerated by increasing or decreasing the pH. Scanning electron microscopy images show that the fibril diameters of the collagen fibril gels and the collagenous fibril number in the collagen fiber increased with the pH. The gel strength of the collagen fibril gel prepared at pH 5.0 was 22.06 g and increased up to 220.46 g when pH increased to 8.0. No obvious peaks were observed in the differential scanning calorimetry curves of the collagen fibril gels prepared at pH 5.0, whereas high endothermic peak temperature (Tm ) and enthalpy change (ΔH) were found in the collagen fibril gels prepared at pH 6.0-8.0. CONCLUSION: It is concluded that the physical properties of ASC fibril gels can be improved by increasing the fibril diameter controlled by pH. © 2020 Society of Chemical Industry.

Characteristics of pressurized hot water extract from abalone muscle and the antioxidant ability during simulated digestion in vitro.

The physicochemical properties of pressurized hot-water extract (PHE) from abalone muscle and the antioxidant activities of its digestive products were investigated in this study. The PHE contained protein of 49.58% and carbohydrate of 41.95%. After ethanol graded precipitation, most of carbohydrate and protein in PHE were successively remained in 40% ethanol precipitate (EP40) and 80% ethanol precipitate (EP80), respectively. High proportions of Glu and Gly were found in the PHE, EP40 and EP80, but the proportion of Ala in ethanol soluble extract (ESE) reached up to 46.00%. Both PHE and EP40 were rich in glucose, while galactose and glucose were main monosaccharides in the EP80 and ESE. Based on the results of SDS-PAGE and HPLC, high molecular weight components from PHE were precipitated in the EP40, but oligopeptides and free amino acids were fractionated in EP80 and ESE. Among the PHE and the digestive products, the highest antioxidant ability was found to be EP80 hydrolysate, the IC50 values of which for scavenging activity on hydroxyl radical, DMPD radical and ABTS radical were 1.05 mg/mL, 1.40 mg/mL and 0.56 mg/mL, respectively. It is concluded that carbohydrate of abalone muscle was dissolved more easily into hot water than protein, and protein hydrolysate of PHE might play an important role in antioxidant activity of gastrointestinal digestion.

Preparation and bioavailability of calcium-chelating peptide complex from tilapia skin hydrolysates.

BACKGROUND: With the continuous improvement in material life, the generation of fish by-products and the market demand for calcium supplements have been increasing in China. Therefore a calcium-chelating peptide complex (CPC) from tilapia skins was prepared and its effect on calcium (Ca)-deficient mice was investigated. RESULTS: The molecular weight distribution of CPC mainly ranged from 2000 to 180 Da, and its contents of complete amino acids and free amino acids were 85.30 and 8.67% (w/w) respectively. Scanning electron microscopy images and Fourier transform infrared data revealed that Ca crystals were bound with gelatin hydrolysates via interaction between Ca ions and NH/CN groups. When Ca-deficient mice were fed CPC and CaCO3 respectively for 4 weeks, no significant differences in serum biochemistry or bone mineral density were found. However, the length, weight, Ca content and hydroxyproline content of the femur, Ca absorption and body weight gain of mice fed CPC were significantly higher than those of mice fed CaCO3 . CONCLUSION: It is concluded that the prepared CPC could promote bone formation via better bioavailability of Ca and an increase in bone collagen. © 2017 Society of Chemical Industry.

Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.

BACKGROUND: Setting temperature is important for heat-induced surimi gel formation. However, there is little information concerning setting temperature on the properties of glucono-δ-lactone (GDL)-induced surimi gel, which is considered a new preparation technique. RESULTS: The pH of surimi gel induced by 2% GDL was about 4.6, while the breaking force of GDL-induced surimi gel preheated at a temperature range of 35-50 °C was higher than that of heat-induced surimi gel. The breaking force, deformation and whiteness of GDL-induced surimi gel were increased with increasing setting temperature from 30 to 45 °C, but water-holding capacity was decreased. When setting temperature was further increased to 50 °C, the textural properties were decreased, and myosin heavy chain (MHC) was degraded slightly. The data of protein subunits solubilized in various solvents revealed that MHC participated in the formation of GDL-induced surimi gel mainly through hydrophobic interactions. Furthermore, when GDL-induced surimi gel was preheated at 45 °C, a compact and fine fiber microstructure was observed by scanning electron microscopy. CONCLUSION: Setting treatment at the appropriate temperature could promote the formation of a fine, compact GDL-induced surimi gel network, resulting in improved textural properties.

Water resistance and mechanical property improvement of tilapia (Tilapia zillii) scale gelatin films by dehydrated thermal treatment.

The effect of dehydrated thermal treatment on the tilapia scale gelatin films was investigated to improve their water resistance and mechanical properties. The gelatin extracted from tilapia scales was mainly composed of ß-chain, α-chain and their degraded products with imino acid content of 21.2 %. When the films prepared from tilapia scale gelatin were heated at 80 °C, no significant changes in the properties of films were observed. As heating temperature was increased to 100 or 120 °C, the tensile strength of films was increased gradually with increasing thermal treatment time, while film solubility and protein solubility were decreased. Based on the SDS-PAGE analysis and the protein solubility of the gelatin films in various protein denaturant solutions, it was found that the cross-linking in the gelatin film network between ß-chain and α-chain could be induced by heating at 120 °C. It was revealed that the main interactions involved in the gelatin film formation were changed from ionic bonds and hydrogen bonds to hydrophobic interactions and covalent bonds, leading to improve water resistance properties of films.

Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin.

The effect of blend ratio and pH on the physical properties of surimi-gelatin composite films was investigated. Tensile strength (TS), film water solubility and soluble proteins of composite films increased with the increasing proportion of gelatin, while elongation at break (EAB) decreased. The TS of neutral films with the same ratio of surimi and gelatin were lowest, while increased at acidic or alkaline conditions. Similar tendency was also found in protein solubility and surface hydrophobicity of the film-forming solutions. On the other hand, the film water solubility and soluble proteins of neutral composite films were higher than those of acidic and alkaline films. Furthermore, it was revealed that the dissolved surimi and gelatin proteins could form strong composite films, which were insoluble in water. These results suggested that dissolved proteins were mainly involved in the formation of surimi-gelatin composite films.

Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure.

This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, microstructure, and flavor of mashed potatoes. The results showed a decline in the hardness and chewability of mashed potatoes alongside the migration of water from bound water states to weakly bound states under freeze-thaw cycles (FTC) conditions. Microstructural analysis indicated that the adhesive forces between proteins and starch granules were weakened, and the structure of mashed potatoes particles was destroyed following FTC. The oxidation and degradation of fat induced by FTC increased the content of key compounds such as octanal and nonanal, thereby contributing to an overall deterioration in the flavor of mashed potatoes. This study elucidates the effects of FTC on water migration, microstructure, and flavor characteristics of mashed potatoes, thereby providing a theoretical foundation for improving the quality of prefabricated frozen mashed potatoes dishes.

Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol.

Oil-in-water (O/W) high internal phase (HIP) emulsion was prepared to investigate its effects on the physicochemical properties and antimicrobial properties of soy protein isolate (SPI)-based films. The particle size and migration degree of oil droplets in the SPI film-forming solution with HIP emulsion and the films were lower than those with conventional O/W emulsion or oil. The SPI-based emulsion films with HIP emulsion containing 30 % oil had the lowest water vapor permeability (1.15 × 10-10 g·m-1·s-1·Pa-1), glass transition temperature (40.93 °C) and tensile strength (4.47 MPa), and the highest transparency value (12.87) and elongation at break (160.83 %). The antimicrobial test of the SPI-based emulsion films loaded with thymol showed that the thymol encapsulation efficiency, sustained release effect, and growth inhibition effect on microbes were higher for the films with HIP emulsion than those for the films with O/W emulsion or oil.

Structural characterization of glutaraldehyde crosslinked starch-based nanofibrous film and adsorption improvement for oyster peptide flavor.

The inferior hydrophobicity and mechanical properties of starch-based nanofibrous films significantly restrict their practical application. In view of this, this study prepared octenylsuccinylated starch-pullulan nanofibrous films using electrospinning and glutaraldehyde (GTA) gas-phase crosslinking. After GTA crosslinking, the starch-based nanofibrous films remained white, randomly oriented, smooth, and droplet-free. As the crosslinking time increased from 0 h to 24 h, the mean fibrous diameter augmented from 157.34 nm to 238.66 nm, and the water contact angle rose from 24.30° to 52.49°. Meanwhile, their tensile strength and thermal stability grew, and the mean pore area and elongation at break abated with changes in function groups. The crosslinked starch-based nanofibrous films exhibited an enhanced adsorption capacity for alcohols, ethers, esters, hydrocarbons, and N-compounds of oyster peptides. Correlation analysis shows that the adsorption capacity of the starch-based nanofibrous films was positively correlated with mean fibrous diameter and water contact angle and negatively correlated with mean pore area. These results provide a theoretical basis for the practical application of crosslinked starch-based nanofibrous film materials in deodorization.

The selective adsorption mechanism of V-type starches for key off-odors of sea cucumber intestinal peptides.

The off-odors of sea cucumber intestinal peptide (SCIP) severely limit its application. In this study, the V-type starches were derived from high amylose maize starch to adsorb odors of SCIP and the adsorption mechanism was explored. The inclusion complexes formed by V-type starches and volatile compounds of SCIP were characterized by X-ray diffraction and Fourier transform infrared spectroscopy. The electronic nose results revealed a decreasing trend in response values of SCIP, with significant differences before and after deodorization (p < 0.05). Furthermore, 82 volatiles were identified from SCIP, and six were determined as key volatiles using gas chromatography-mass spectrometry. The V6- and V7-type starches with smaller cavity sizes selectively adsorb butyric acid, isobutyric acid and nonaldehyde, and V8-type starches with a larger cavity size selectively adsorb trimethylamine. This study proved that using V-type starches for deodorization could effectively improve SCIP flavor.

Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis).

Myosin from bighead carp (Aristichthys nobilis) as a main type of fish protein possesses a good emulsifying ability. However, whether bighead carp myosin (BCM) could construct stable Pickering emulsions is still unclear. Therefore, myosin particles and Pickering emulsions stabilized by bighead carp myosin (BCMPEs) were analyzed. The surface structure of BCM particles at 0.6 mol/L NaCl treatment was uniform and compact with a contact angle of 86.4 ± 2.7°, exhibiting the potential ability to construct O/W Pickering emulsions. The size and flocculation index (FI) of BCMPEs decreased with the increase in BCM concentrations of 1%-4% (w/v). Reversely, the size of BCMPEs increased with the increase in oil-water ratios. BCM particles could uniformly distribute at the oil-water interface to stabilize BCMPEs at a BCM concentration of 4% (w/v) and an oil-water ratio of 6:4 (v/v). This study could help explore fish proteins to construct Pickering emulsions for the deep processing of fish products.

The characterization and analysis of the compound hemostatic cotton based on Ca2+/poly (vinyl alcohol)/soluble starch-fish skin collagen.

Accidental bleeding is an unavoidable problem in daily life. To avoid the risk of excessive blood loss, it is urgent to design a functional material that can quickly stop bleeding. In this study, an efficient wound dressing for hemostasis was investigated. Based on the characteristics that Ca2+ and fish skin collagen (FSC) could activate the coagulation mechanism, hemostatic cotton was prepared by solvent replacement method using CaCl2, FSC, soluble starch (SS), and polyvinyl alcohol (PVA) as raw materials. The cytotoxicity test showed the Ca2+PVA/FSC-SS hemostatic cottons had good biocompatibility. The activated partial thromboplastin time (APTT) of Ca2+PVA/FSC-SS(4) was 35.34 s, which was 22.07 s faster than that of PVA/FSC-SS, indicating Ca2+PVA/FSC-SS mediated the endogenous coagulation system. In vitro coagulation test, Ca2+PVA/FSC-SS(4) could stop bleeding rapidly within 39.60 ± 5.16 s, and the ability of wound healing was higher than commercial product (Celox). This study developed a rapid procoagulant and hemostatic material, which had a promising application in a variety of environments.

Utilization of the waste aqueous phase from tea residue hydrothermal carbonization for preparing active food packaging films.

Hydrothermal carbonization (HTC) is an effective strategy for high-value utilization of tea residue (TR), and it was noticed the aqueous phase (AP) has not been extensively studied. This study aimed to investigate the chemical components and characteristics of the AP, and applied it in active food packaging films. The results showed that the total phenolic content of AP was 1.86 mg GAE/mL, and the main compounds in AP were organic acids, alcohols, and amino acids. The AP showed excellent antibacterial activity and antioxidant capacity. The active films were prepared using the casting method. The 4:7-AP/PVA film showed outstanding mechanical properties (tensile strength = 34.18 MPa, elongation at break = 458.67%), antioxidant ability (DPPH scavenging capacity 92.01%), antibacterial activity, water resistance and biocompatibility. The banana preservation test showed the AP/PVA films could successfully prolong the shelf-life of bananas and have the potential to be food packaging films.

Antioxidant characteristics of hydrolysate from low-value sea cucumber: In vitro and in vivo activities of Caenorhabditis elegans.

The antioxidant activity in vitro and in vivo of Actinopyga miliaris hydrolysate (AMH) was investigated. The proportion of oligopeptides with 150-1000 Da in AMH was 65.48%. The IC50 values of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), hydroxyl radical scavenging ability, and ferric ion reducing power of AMH were 0.37, 3.43, and 24.15 mg/mL, respectively. Compared with the control group, the body length of Caenorhabditis elegans fed with 8 mg/mL AMH extended from 632.08 µm to 1009.57 µm, and the swallowing frequency and head-swing frequency increased significantly. After being fed with AMH, the lifespan of C. elegans can be prolonged even under stress conditions, primarily due to superoxide dismutase activity, catalase activity, reduced glutathione content, and total antioxidant capacity in C. elegans increased, whereas reactive oxygen species level was reduced. The results showed that AMH had in vitro and in vivo antioxidant activity, which can alleviate oxidative damage and prolong life of C. elegans.

Preparation and characterization of soy protein isolate films by pretreatment with cysteine.

The effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-forming solution (FFS) and physicochemical properties of SPI films was investigated. The apparent viscosity of FFS decreased after adding 1 mmol/L cysteine but did not change after adding 2-8 mmol/L cysteine. After treatment with 1 mmol/L cysteine, the film solubility decreased from 70.40% to 57.60%, but the other physical properties did not change. The water vapor permeability and contact angle of SPI films increased as cysteine concentration increased from 4 mmol/L to 8 mmol/L, whereas the film elongation at break decreased. Based on scanning electron microscopy and X-ray diffraction results, cysteine crystallization could be aggregated on the surface of SPI films treated with 4 or 8 mmol/L cysteine. In conclusion, pretreatment with approximately 2 mmol/L cysteine could reduce the viscosity of SPI-based FFS, but did not change the physicochemical properties of SPI films.

Effects of pre-emulsion prepared using sucrose esters with different hydrophile-lipophile balances on characteristics of soy protein isolate emulsion films.

The preparation of emulsion films using pre-emulsification has received extensive attention due to the enhancement of oil binding capacity. However, the different effects of water in oil (W/O) and oil in water (O/W) pre-emulsions on the physicochemical properties of films are still unclear. Therefore, the soy protein isolate (SPI) based emulsion films were prepared by W/O or O/W pre-emulsion using sucrose esters with different hydrophile-lipophile balances to investigate the properties of SPI emulsion (SPIE) films. The viscosity, storage moduli, and loss moduli of film-forming solutions (FFSs) with O/W pre-emulsion were higher than those of FFSs with W/O pre-emulsion. The oil droplets of FFSs with W/O pre-emulsion were large and uneven, and the oil droplet size increased after drying. Phase separation and macroporous network appeared in cross-sectional of SPIE films with W/O pre-emulsion according to scanning electron microscope images. Meanwhile, the SPIE films with W/O pre-emulsion demonstrated higher oil concentration and hydrophobicity on the upper surface compared with the SPIE films with O/W pre-emulsion. Low tensile strength, glass transition temperature, and high elongation at break and transparency value of SPIE films with O/W pre-emulsions were founded. The water vapor permeability of SPIE films with W/O pre-emulsion increased with the addition of oil, whereas the opposite trend appeared in that with O/W pre-emulsion. In conclusion, the structure and porosity of emulsion films could be affected by the pre-emulsion types, which can determine the application ranges.

Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles.

This study focused on the characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles (TWINs). The absolute value of zeta potential of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) encapsulating resveratrol was above 40 mV. Resveratrol encapsulated in TWIPNPEs was located at a hydrophobic environment of emulsion droplets. Additionally, the encapsulation efficiency (EE) of TWIPNPEs at TWIPN concentrations of 3.0% and 4.0% was above 85%. The resveratrol encapsulated in TWIPNPEs at a TWIPN concentration of 4.0% was still greater than 80% after UV irradiation to reduce the susceptibility of resveratrol for photodegradation. Moreover, the bioavailability of resveratrol in TWIPNPEs was improved in the simulated in vitro digestion. The bioavailability of resveratrol in TWIPNPEs in the simulated system was two times higher than unencapsulated resveratrol. This research could be useful for the encapsulation and application of nutraceuticals like resveratrol based on TWIPNPEs.