Thiobarbituric Acid Values Research Articles

Chitosan/polyvinyl alcohol food packaging incorporated with purple potato anthocyanins and nano-ZnO: Application on the preservation of hairtail (Trichiurus haumela) during chilled storage

The objective of this work was to evaluate the potential application of chitosan/PVA food packaging films incorporating nano-ZnO and purple potato anthocyanins for preserving chilled hairtail pieces. The hairtail pieces were packaged with chitosan/PVA (CP) and chitosan/PVA/nano-ZnO/purple potato anthocyanins (CPZP), respectively, and Control named without any packaging. The changes in pH, total volatile basic nitrogen (TVB-N), total bacterial colony (TVC), thiobarbituric acid (TBA), color value, and sensory evaluation scores of hairtail pieces were periodically determined. Notably, pH, TVC, TVB-N and TBA values of CPZP group on day 15 were 11.67 %, 23.71 %, 80.73 %, and 35.07 %, respectively, lower than Control group. In addition, CPZP group also performed the best in color and sensory evaluation. These results indicated that CPZP, an active food packaging, could extend the shelf-life of hairtail at least 6 days. Overall, chitosan/PVA food films incorporated with nano-ZnO and purple potato anthocyanins (180 mg/100 mL) provides a potential application in food preservation.

Effects of natural and mechanical drying processes on unsaturated fatty acids, vitamin E, estradiol, and physicochemical properties of Rana chensinensis ovum

Although Rana chensinensis Ovum (RCO) is enriched with high nutritional value, its quality varies due to the different drying methods used by farmers. This study aims to explore the impact of natural and mechanical drying methods on the nutritional compositions and physicochemical properties of RCO. Five different drying methods were studied, including blast drying (BD), mild breeze light drying (MBLD), natural air drying (NAD), vacuum heat drying (VHD), and vacuum freeze drying (VFD). The quality assessment was based on unsaturated fatty acid (UFA) content, iodine value, estradiol, vitamin E, saponification value, thiobarbituric acid value (TBA), acid value, and antioxidant properties. The results showed that VFD had higher UFA content and lower acid value (139.950 ± 0.397 mg · g−1) and TBA value (0.097 ± 0.003) than others. VFD and NAD had higher iodine values (147.166 ± 1.475 and 146.803 ± 1.209, respectively) than others. There were no significant differences in estradiol, vitamin E, peroxide value and the clearance rates of ABTS+ free radicals and DPPH• free radicals with different drying methods. The findings will provide valuable insights into the industrialization of RCO.Graphical

Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky.

Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single-factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky. Additionally, the physical and chemical composition, nutritional components, protein degradation, and microbial changes of the camel jerky were analyzed to evaluate the nutritional benefits of the new camel jerky created using modern fermentation technology. The results show that the optimal addition amounts of camel fermented jerky ingredients are 2.2% black pepper, 3% salt, 1.8% white sugar, and 9% cooking wine, whereas the optimal fermentation conditions by compound starter culture are 0.07% starter, 23 h of fermentation time, and a 30°C fermentation temperature. Compared to the single starter, the compound starter significantly increased the protein content, total amino acids, unsaturated fatty acids, trace elements, and a*, L*, and e-values of jerky; however, it also decreased the water activity (a w), thiobarbituric acid, and pH values of jerky during storage. Compound starter strains can compensate for the shortage of single starters and improve the overall quality of meat products. These findings could provide new insights and serve as a reference for the development of camel meat products and hold significant importance for the growth of the camel industry.

Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis

The presence of a fishy odor has emerged as a significant obstacle in the processing and commercialization of tilapia. In light of this, the present study employed ultrasonic-assisted enzyme deodorization to address this issue. The deodorization effects were evaluated from multiple perspectives, including chemical indexes (amino acid nitrogen content, trimethylamine content, and thiobarbituric acid value), physical indexes (texture), and sensory scores. Through the application of response surface methodology, an ultrasound-complex enzyme deodorization (UED) technology was ultimately optimized. The UED process resulted in a 56% reduction in trimethylamine content while also enhancing the taste, odor, and texture of the fish, thereby demonstrating its ability to significantly improve overall quality. Additionally, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were utilized to comprehensively analyze the impact of UED on flavor and elucidate its deodorization mechanism. Notably, UED samples exhibited reduced levels of components associated with undesirable fishy flavors such as hexanal, nonanal, 1-octen-3-ol, and ethyl propanoate while experiencing an increase in components such as benzaldehyde, cis-Jasmone, and butyl lactate that contribute pleasant fruity and floral aromas. Overall, this study has developed an efficient convenient method for both deodorizing tilapia enhancing its aroma, making valuable contributions towards improving overall flavor profile tilapia products.

Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions

In this study, we designed the noncovalent binding of sodium caseinate (SC) to tannic acid (TA) to stabilize high internal phase emulsions (HIPEs) used as fish oil delivery systems. Hydrogen bonding was the dominant binding force, followed by weak hydrophobic interaction and weak van der Waals forces, as demonstrated by FTIR, fluorescence spectroscopy, and molecular docking experiments, with a binding constant of 3.25 × 106, a binding site of 1.2, and a static quenching of the binding. Increasing SC:TA from SC to 2:1 decreased the particle size from 107.37 ± 10.66 to 76.07 ± 2.77 nm and the zeta potential from −6.99 ± 2.71 to −22 ± 2.42 mV. TA increased the interfacial tension of SC, decreased the surface hydrophobicity from 1.3 × 104 to 1.6 × 103 and improved the oxidation resistance of SC. The particle size of high internal phase emulsions stabilized by complexes with different mass ratios (SC:TA from 1:0 to 2:1) increased from 4.9 ± 0.02 to 12.9 μm, the potential increased from −32.37 ± 2.7 to −35.07 ± 2.58 mV, and the instability index decreased from 0.75 to 0.02. Thicker interfacial layers could be observed by laser confocal microscopy, and an increase in the storage modulus indicated a formation of a stronger gel network. SC:TA of 1:0 showed emulsion breakage after 14 d of storage at room temperature. SC:TA of 2:1 showed the lowest degree of oil-water separation after freeze-thaw treatment. Especially, the most stable high endo-phase emulsion (at SC:TA of 2:1) prepared at each mass ratio was selected for further stability exploration. The emulsion particle size increased only from 15.63 ± 0.06 to 22.27 ± 0.35 μm at salt ion concentrations of 50–200 mM and to 249.33 ± 31.79 μm at 300 mM. The instability index and storage modulus of the high endo-phase emulsions increased gradually with increasing salt ion concentrations. At different heating temperatures (55–85 °C), the instability index of the high internal phase emulsion gradually decreased and the storage modulus gradually increased. Meanwhile, at 50 °C for 15 d of accelerated oxidation, the content of hydroperoxide decreased from 53.32 ± 0.18 to 37.48 ± 0.77 nmol/g, about 29.7 %, and the thiobarbituric acid value decreased from 1.06 × 103 to 0.8 × 103, about 24.5 %, in the high endo-phase emulsions prepared by 2:1 SC:TA compared to the fish oils, and the SC-stabilized high endo-phase only emulsion broke at the sixth day of oxidation. From the above findings, it was concluded that the high internal phase emulsion prepared with SC:TA of 2:1 can be used as a good delivery system for fish oil.

Extending shelf life of Artemia urmiana during frozen storage using Vitamin E treatment

Artemia is one of the most important live foods used for feeding larvae and also broodstocks of shrimp, marine fish, sturgeon and ornamental fish species, which can improve the growth performance and survival of larvae and also improve reproductive performance of these species. However, small scale centers need to purchase Artemia products from the market due to the time-consuming Artemia hatching and the need for science and equipment for Artemia hatching and cultivation. Considering the seasonal fluctuation of Artemia production and consumption, as well as the high sensitivity and perishability of Artemia even during frozen storage, this product underwent quality loss. In the present study, the effect of immersion in vitamin E solution at concentrations of 0.02, 0.2 and 0.4% on shelf life and quality of Artemia urmiana biomass during frozen storage (-18°C) was investigated. Total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), free fatty acid (FFA) values, pH, and proximate composition of Artemia tissue (moisture, protein, fat, ash) and the profile of fatty acids were determined for all studied treatments until the end of 8 months of storage. The results showed that vitamin E in the studied concentrations could effectively prevent the deterioration of Artemia quality during frozen storage compared to the control samples. The results indicated that vitamin E treatments in terms of pH, TVB-N, PV, TBA, FFA and nutritional value had a better condition compared to the control and with an increase in the concentration of vitamin E, better preservative effects were observed. In conclusion, the use of vitamin E is suggested to maintain the quality and extend the shelf life of Artemia during frozen storage, which is expected to show positive effects after feeding the aquatic animals with this product due to the transfer of vitamin E to the host

Nanoemulsions of red quinoa and ginseng extracts with chitosan wall: Investigating the antioxidant properties and its effect on the shelf life of dairy cream.

The study aimed to investigate the antioxidant properties of ginseng and red quinoa extract nanoemulsion and its effect on the shelf life of dairy cream. Nanoemulsion includes dairy cream, Tween 80, chitosan, whey protein powder, chitosan/whey protein powder, red quinoa extract, ginseng extract, and a mixture of extracts (1:1). The highest total phenol content and total flavonoid content were related to ginseng extract (24,009.55 mg of gallic acid equivalent/kg, 883.16 mg quercetin/kg) with ethanol-water solvent (80:20). Most of the phenolic and flavonoid compounds of ginseng and red quinoa extracts were related to p-coumaric acid (211.3 μg/g), catechin (29.6 μg/g), ellagic acid (73.88 μg/g), and rutin (34.12 μg/g), respectively. Considerable antioxidant power in the concentration of 800 ppm of red quinoa and ginseng extracts (ethanol-water solvent (50:50), (80:20)) in 2,2-diphenyl-1-picrylhydrazyl radical scavenging (80%, 82%, 80%, and 78%), bleaching β-carotene: linoleic acid (81%, 73%, 77%, and 86%), and ferric reducing antioxidant power assays (70%, 73%, 72%, and 76%) was observed. Nanoemulsions of red quinoa extract with chitosan wall had the smallest particle size (250.67 nm), the highest encapsulation efficiency (72.79%), and the polydispersity index (0.34). Nanoemulsions containing ginseng + quinoa (1:1) with chitosan/whey protein powder wall showed the highest viscosity (5.30 mPa/s) and the mostzeta potential (-32.6 mv). Also, nanoemulsions of red quinoa extract showed the lowest amount of peroxide value and the thiobarbituric acid value (12 milliequivalent O2/kg-0.48 μg/mL) in dairy cream oil. In general, the red quinoa extract with chitosan wall was superior to other samples due to the delay in oxidation and positive effect on the shelf life of dairy cream.

Application of Ulva lactuca polysaccharide in the preservation of refrigerated of Lateolabrax maculatus fillets

This study aimed to explore the use of Ulva lactuca polysaccharide (ULP) as a preservative for perch (Lateolabrax maculatus) fillets stored under refrigeration at 4 °C. Fresh perch fillets were treated with ULP (7–10 kDa) and potassium sorbate, respectively, to evaluate their effectiveness in inhibiting bacterial growth and maintain freshness. A 0.5% ULP solution significantly decreased the pH value, total volatile basic nitrogen value, thiobarbituric acid value, and total bacterial count of perch fillets. ULP solution delayed the changes in whiteness and texture of fillets, as well as protein degradation. The acute toxicity experiment further evaluates the safety and reliability of ULP. Simultaneously, utilizing 16S rRNA techniques, the ULP solution inhibited microorganisms known for their strong spoilage capabilities, such as Pseudomonas, Actinetobacter, and Shewanella. Microorganisms with a weaker ability to cause corruption became the dominant bacteria, such as Acetobacter, Lactobacillus, and Faecalibacterium, thereby exerting a degree of inhibition against spoilage.

Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

This study investigated the impact of adding tea polyphenols (TP) on the quality of mackerel puree during refrigerated storage. The study used whole mackerel fish and analyzed the sensory characteristics, physicochemical properties, and microstructure of the puree. As storage time increased, significant changes occurred in the puree, including increased levels of thiobarbituric acid value, protein carbonyl, and free radicals. The water holding capacity, whiteness, and pH value of the puree decreased. However, the addition of TP helped to preserve the quality of the mackerel puree, particularly in the later stages of storage. This was evidenced by reduced oxidation of lipids and proteins, minimal color change, and a more compact microstructure. The study also revealed that TP contributes to the development of a gel network within the mackerel puree, enhancing water retention and sensory qualities. These findings suggested that TP treatment has potential for preserving mackerel puree during refrigeration.

Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety

This study investigated the functional properties of freeze-dried encapsulated Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils (EOs) in maltodextrin/gum arabic coating solution (1:1). Nanoencapsulated EOs were evaluated in terms of size, polydispersity, encapsulation efficiency, morphology, antioxidant, and antibacterial activities (AOA and ABA), and sensory characteristics in vitro compared to the control. The TPC (30.43 to 32.41 mg GAE/g DW) and AOA (25.97 to 26.42 %) were determined in free and encapsulated OEO, and ABA was observed, which were higher than BEO. Both free and encapsulated OEO and BEO demonstrated significant ABA against various Gram-positive and Gram-negative bacteria, with MIC values ranging from 0.25 to 1.25 mg/mL and MBC values ranging from 1.00 to 3.00 mg/mL. In minced meat, both free and encapsulated oils effectively reduced bacterial counts during refrigerated storage, with log reductions ranging from 1.00 to 6.48 CFU/g. Additionally, the pH and thiobarbituric acid values in meat samples were better maintained with the addition of oils. Sensory analysis showed that the encapsulated oils effectively masked their natural flavor and aroma, making them suitable for incorporation into food. Finally, OEO and BEO nanocapsules can improve the standard and safety of meat products due to their antioxidant and antibacterial properties.

The Addition Effect of Sea Cucumber Extract (Stichopodidae) on the Quality of Snakehead Fish oil (C. striata) during Storage

Snakehead fish (Channa striata) is one of the freshwater fish consumptions that has high economic value so that many people like it. Processing snakehead fish into fish oil can be an alternative to product diversification. Fish oil is an oil that contains high unsaturated fatty acids that are easily oxidized. Adding antioxidants to the oil can suppress oxidation so it is necessary to add antioxidant agents derived from natural ingredients such as sea cucumber extract (Stichopodidae). The purpose of this study was to examine the effectiveness of sea cucumber extract antioxidants with the best concentration on changes in the quality of snakehead fish oil obtained from previous research during storage. The material used in this study was sea cucumber extract and snakehead fish oil. The study was carried out using experimental laboratories method using Split Plot in Time design where the difference in adding sea cucumber extract as the main plot and storage duration as a sub-plot for Thiobarbituric acid (TBA), Peroxide Value (PV), and Free Fatty Acid (FFA) tests. The treatment of this study was the addition of sea cucumber extract (0% as a control; 0.1%; 0.2%; 0.3%) with 2 storage points (0 and 5 days) for 3 repeats. Making sea cucumber extract extraction method using 96% ethanol. Parametric data were analyzed with Analysis of Variance tests (ANOVA) and Honest Real Difference (HRD) while non-parametric data were analyzed with Kruskal Wallis and Mann-Whitney. The results of preliminary research obtained sea cucumber extract ration with 96% ethanol solvent of 16.1%, % inhibition of 80.30% and antioxidant activity of IC50 of 80.875 ppm (strong). The results of the main study obtained TBA values ranging from 0.07 to 0.27 mg. malonaldehyde/kg, PV range from 0.13 to 5.31 mEq/kg, and Free Fatty Acid (FFA) values range from 0.39 to 1.54%. Based on the results of the study showed that the interaction between the concentration of sea cucumber extract and the duration of storage had a real effect (p < 0.05). 0% sea cucumber extract produced the lowest TBA sapling, which was 0.07±0.05 mg. malonaldehyde/kg, 0.1% yielded the lowest peroxide number at 3.40±1.25 mEq/kg, and 0.2% yielded the lowest FFA number of 0.58±0.00% on day 5. The results suggest that ethanolic extract of sea cucumber does not act as an efficient antioxidant agent to prevent fish oil degradation.

The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets

Food safety issues associated with the increased use of synthetic and chemicals preservatives agents are receiving increasing attention. The utilisation of natural resources may provide a potential and advisable alternative to chemical preservatives in the seafood industry. This research study focused on the impacts of pure bioactive compounds (carvacrol, thymol, eugenol, and α-terpineol) on the sensory and microbiological (total viable count, TVC) and chemical qualities (total volatile basic nitrogen (TVB-N) value, thiobarbituric acid (TBA), free fatty acid (FFA), and peroxide value (PV)) of vacuumed packaged anchovy (Engraulis encrasicolus) fillets during the refrigerated storage period. This study also evaluated the potential effect of bioactive compounds on biogenic amines (BAs) and ammonia (AMN) production in fish samples. Sensory investigations revealed that the control had an 8-day shelf life, that of the carvacrol and α-terpineol treatment was 15 days, and that of the thymol and eugenol treatment was 19 days. The application of bioactive compound on fish had a positive impact on the preservation of its oxidative stability through the reduction of TBA, FFA, and PV values as well as enhancement of the microbiological quality in comparision to the control. The use of pure bioactive compounds resulted in the reduction of the accumulation of BAs and AMN in anchovy fillets during 22 days of storage. The results exhibited that the pure bioactive compounds mainly eugenol and thymol, can increase the shelf life of anchovy. Therefore, they can be used by seafood industries as preservative agents due to their good antimicrobial and antioxidant activities.

An intelligent indicating label using mulberry pigment, polylactic acid and rutile TiO2 nanoparticle for monitoring the freshness of cold fresh pork

The purpose of this work is to develop a new type of intelligent indicating label with high sensitivity to volatile bioamine, anti-ultraviolet light and anti-pigment leakage characteristics by electrospinning for real-time visual monitoring the freshness of cold fresh pork. By investigating pH discoloration sensitivity and light stability of plant pigments with different structures, mulberry pigment was selected as the indicator of indicating label. The content of label components (mulberry pigment, polylactic acid and TiO2 nanoparticle) significantly affected label performance (light stability, responsiveness to trimethylamine, and anti-leakage of mulberry pigment), and the optimal component content was determined to be 6.01% (w/w) of polylactic acid, 0.62% (w/w) of TiO2 nanoparticles and 0.29% (w/w) of mulberry pigment by response surface test based on label performance as response value. A close correlation (the correlation coefficient R values of 0.86–0.97) between the total color difference (ΔE) of the label and the freshness indexes (total plate count, total volatile basic nitrogen content, pH, thiobarbituric acid value and sensory score) of cold fresh pork during cold storage was revealed, and the freshness level of unknown pork samples could be well quantitatively predicted by partial least squares regression models with the determination coefficient (R2) values of 0.89–0.92, facilitating producers, dealers and consumers to know pork quality promptly.

Effects of Thawing Conditions on the Physicochemical and Microbiological Quality of Thawed Beef.

This study aimed to determine the effects of thawing methods such as thawing in a refrigerator, at room temperature, in cold water, and using a microwave oven on the pH, color value, 2-thiobarbituric acid (TBA) value, water-holding capacity, thawing loss, textural attributes, microbial status, and morphology of frozen beef samples. The redness (a*) value of beef samples thawed in cold water for prolonged time and those thawed at room temperature for prolonged time significantly increased compared with that of samples thawed using other methods. The TBA value and thawing loss of beef samples thawed in a refrigerator were significantly lower than those of samples thawed using other methods. Regardless of the thawing method used, beef samples thawed for prolonged time showed significantly high TBA values. With regard to texture, beef samples thawed using a microwave oven showed the maximum hardness compared with those thawed using other methods. The total aerobic bacterial count in fresh beef samples was 1.98 log colony-forming unit (CFU)/g, whereas that in samples thawed at room temperature was 2.49 log CFU/g. Beef samples thawed at room temperature for prolonged time and those thawed using a microwave oven showed irregular structure. These data demonstrated that the thawing condition affects the physicochemical and microbiological qualities of beef, with thawing in a refrigerator resulting in superior beef quality than thawing at room temperature or using a microwave oven.

Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes

SummaryThe impact of different ginger juice ratios on the formation of advanced glycation end products (AGEs) in fried fish cakes was examined. The consequences confirmed that the AGEs mainly gathered in the crust layer. Ginger juice has a good oil‐reducing and water‐retaining effect on fried cakes. Ginger juice demonstrated a remarkable capacity to diminish the AGEs content, particularly when utilised at a ratio of 5%. It led to a decrease of around 20% in the fat content and 11% in the thiobarbituric acid (TBARS) value for the crust. Meanwhile, when incorporating 5% ginger juice into cakes, an improvement in sensory attributes, a compact microstructure, elevated moisture levels and reduced pH values was observed. Therefore, the addition of an appropriate amount of ginger juice could efficiently inhibit the generation of AGEs, all the while preserving the exceptional characteristics and sensory attributes of fried cakes.

Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs.

Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed. The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p˃0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p˃0.05). The hardness value of samples decreased significantly (p˂0.001) with >75 % fat replacement. It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be <75 %. As the fat replacement ratio increases, the SFA content of cooked meatballs decreases, while the MUFA and PUFA contents increase. Considering the positive effects of reducing the intake of SFAs and increasing the intake of unsaturated fatty acids on non-communicable diseases such as cardiovascular diseases, fat replacement in meatballs is important for future developments.

Development of active packaging material based on polycaprolactone/hydroxypropyl methylcellulose nanofibers containing carbon dot nanoparticles for meat preservation

This work demonstrates the feasibility of using a combination of biodegradable polycaprolactone (PCL) and natural-based hydroxypropyl methylcellulose (HPMC) polymers containing carbon dots (CDs) for food packaging applications. CDs were synthesized using the insoluble portion of Zedo gum. The 5% and 15% concentrations of bare Zedo CDs (Z-CD) and nitrogen and sulfur co-doped CDs (TZ-CD) were chosen for incorporation into PCL/HPMC nanofibers (NFs). The PCL/HPMC/Z-CD15% and PCL/HPMC/TZ-CD15% demonstrated improved tensile strength (12.88 and 15.01 MPa), water solubility (30.20 and 42.36%), and water vapor transmittance (0.62 and 0.71 g mm/m2 h kPa)), respectively. When comparing the release of CDs in 10%, 50%, and 95% ethanolic solutions, it was found that TZ-CD released more rapidly than Z-CD from NFs in all three simulants. The CDs-added NFs exhibited potent antioxidant activity (80.5%). More significant antimicrobial activity against S. aureus was observed compared to E. coli. Additionally, reductions in total volatile basic nitrogen and thiobarbituric acid values indicated that beef covered with PCL/HPMC/TZ-CD15% and PCL/HPMC/Z-CD15% NFs had an extended shelf life of more than five days. In conclusion, PCL/HPMC/Z-CD15% and PCL/HPMC/TZ-CD15% NFs can be used as promising biodegradable packaging materials to enhance the shelf life of meat products.

Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage

The effect of coconut exocarp flavonoids (CF) combined with cold plasma (CP) treatment on oyster preservation during refrigerated storage was investigated. It was observed oyster without preservation suffered the most serious microbial spoilage and chemical changes during storage. CP significantly inhibited spoilage bacteria, inactivated endogenous lipid hydrolases and LOX activities (P < 0.05). Simultaneously, it caused undesirable polyunsaturated fatty acid (PUFA) oxidation and glycerophospholipid species depletion, while extended CP processing aggravated them. CF marinating collaborated with 10 min CP exposure exhibited least bacterial count, total volatile base nitrogen, peroxide and thiobarbituric acid values with 5.16 logCFU/g, 19.62 mg/100 g, 22.05 meq/kg and 801.8 μg MDAeq/kg, respectively, thus extending the shelf-life. Moreover, it enhanced the inhibition ability toward LOX activity and alleviated PUFA oxidation triggered by CP. Therefore, the collaboration of CF and CP serve as effective technology for oyster preservation, while the CP processing time should be optimized from the nutritional value perspective.

Inhibition of protein denaturation and oxidation of prepared shrimp paste by sturgeon skin collagen peptide

This study investigated the cryoprotective effect of different concentrations (0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) of sturgeon skin collagen peptides (CPs) on the changes in protein denaturation, oxidation, and overall quality of prepared shrimp paste during 180 d cryopreservation. Compared with phosphates and sorbitol, higher concentrations (>1.5%) of CPs minimized the denaturation and oxidation of protein with higher protein solubility, thermal transition enthalpy, and less carbonyl formation. Meanwhile, the decrease of hydrogen and ionic bonding was inhibited accompanied by less thawing loss and cooking loss. Compared with sorbitol, CPs at all concentrations contributed to less antioxidant effect in retarding the lipid oxidation after 180 d, however still exhibited lower thiobarbituric acid values than the control. The freshness of the 2.5% CPs group and sorbitol group was well maintained with the total volatile basic nitrogen value kept under 20 mg/100 g. Furthermore, a compact and less-aggregated gel matrix was observed during frozen storage. These findings indicate that CPs posed dose-dependent cryoprotective effects on shrimp paste, representing it as a comparable alternative to polyphosphates or sorbitol for seafood cryopreservation.

Improving the quality properties of soybean oil by using rice bran oil.

This study aims to study the effect of substituting soybean oil (SO) with rice bran oil (RBO) at different levels (25%, 50%, and 75%) on the physical and chemical properties, fatty acid composition, and oxidative stability of SO, also, study the effect of storing SO, RBO, and their blend oils at ambient temperature for a period of 12 months on the content of free fatty acids (% FFA), peroxide value (PV), and thiobarbituric acid (TBA). RBO demonstrated good quality, as evidenced by its initial low values of % FFA, PV, and TBA. Furthermore, RBO was found to be an excellent source of γ-oryzanol, whereas the other oils lacked this compound. Consequently, increasing the proportion of RBO in SO resulted in the least degradation, while pure SO exhibited the highest degree of degradation. Moreover, the blend oils demonstrated an inhibitory effect against oxidation, allowing for a prolonged storage period without the use of industrial antioxidants. Throughout the entire storage period, the % FFA and PV of all tested blend oil samples remained within the limits recommended for human consumption. TBA exhibited a similar trend to PV. However, an incremental increase in TBA values was observed as the storage period of the oils extended. In SO, TBA levels increased from 0.533 mg malonaldehyde/kg oil at the beginning to 1.446 mg malonaldehyde/kg oil after 12 months of storage. In RBO, TBA levels increased from 0.336 mg malonaldehyde/kg oil at the beginning to 0.882 mg malonaldehyde/kg oil after 12 months of storage.