Improving flavor quality in bighead carp (Aristichthys nobilis) fillets during chilled storage with chitosan-EGCG coating: Insights into its underlying regulatory mechanisms.

Maintaining the flavor quality of aquatic products during storage is crucial for their market value and consumer acceptance. This study evaluated the effects of a chitosan-epigallocatechin gallate coating on the flavor profile of bighead carp fillets and explored its underlying regulatory mechanisms. Sensory evaluation, electronic nose, and analysis of volatile and ATP-related compounds revealed that the coating significantly reduced off-flavor compounds, improving flavor quality.

Dual cryoprotection of gelatin-tea polyphenol microgels on surimi by targeting for ice inhibition and component stabilization.

In this study, the gelatine-polyphenol microgels with dual cryoprotective roles were constructed by regulating the ratio of gelatin to tea polyphenols (1:50-1:250). The physicochemical attributes, ice recrystallization inhibition ability of microgels, and their dosage effects (1 %, 2.5 % and 4 %, w/w) on surimi were investigated.

Multiple Mechanisms of -Derived Carotenoids to Inhibit Glycidyl Ester Formation in Rice Oil and a Chemical Model at High Temperatures.

The common presence of glycidyl esters (GEs) in refined vegetable oils has been a concern for food safety. The present study aimed to investigate the inhibitory effects of three carotenoids derived from microalga on GE formation in both rice oil and a chemical model during heating. The addition of astaxanthin (AS), lutein (LU), and β-carotene (CA) at 0.

Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis.

The flavor alterations in bighead carp subjected to varying storage temperatures and the underlying metabolic mechanism were elucidated. Analysis of volatile flavor compounds, electronic nose, free amino acids, ATP-related compounds, and sensory evaluations uncovered a progressive flavor deterioration during storage, especially at 25 °C. Metabolomics-based flavor relating component profiling analysis showed that free fatty acids formed various fatty aldehydes including (E, E)-2,4-heptadienal and nonanal under lipoxygenase catalysis.

Mechanisms underlying the potent antimicrobial effects of plasma-activated seawater (PASW) on fish spoilage bacterium Shewanella putrefaciens.

Plasma-activated seawater (PASW) presents a promising approach for marine fish preservation, yet its antimicrobial efficacy and mechanisms remain unclear. This study found that PASW exhibits superior bactericidal properties against the fish spoilage bacterium Shewanella putrefaciens compared to plasma-activated water (PAW), and increased effectiveness in preserving fish fillets. To clarify the mechanisms, a detailed investigation was conducted, including the generation of reactive oxygen/nitrogen species (ROS/RNS) and active halogen species in PASW, and their antimicrobial efficacy.

Flavor improving effects of cysteine in xylose-glycine-fish waste protein hydrolysates (FPHs) Maillard reaction system.

A promising way to utilize fish by-products is to develop hydrolysis of fish proteins with enzymes. The obtained fish protein hydrolysates (FPHs) are rich in peptides and amino acids, but bitterness and aroma defects impede further utilization of FPHs. The present study adopted Maillard reaction to improve FPHs' flavor and illustrated the role of cysteine in this system.

Combined effect of cold plasma-activated oxygen (CPAO) and microwave on microbial decontamination and quality of milkshake powder.

This study presents a new method combining cold plasma-activated oxygen (CPAO) and microwave (MW) to decontaminate milkshake powder, exploring its effectiveness, mechanisms, and quality impact. CPAO (6 min) alone reduced bacterial load by 0.419 log CFU/g, and MW (3 min) by 0.

Exploring the Regulatory Effect of Tegillarca granosa Polysaccharide on High-Fat Diet-Induced Non-Alcoholic Fatty Liver Disease in Mice Based on Intestinal Flora.

To explore the potential mechanism of action of Tegillarca granosa polysaccharide (TGP) in treating nonalcoholic fatty liver disease (NAFLD), the study conducts in vivo experiments using male C57BL/6 mice fed a high-fat diet while administering TGP for 16 weeks. The study measures body weight, liver weight, serum biochemical markers, pathological histology, liver lipid accumulation, oxidative stress and inflammation-related factors, lipid synthesis and metabolism-related gene and protein expression, and the composition and abundance of intestinal flora. Additionally, short-chain fatty acid (SCFAs) content and the correlation between intestinal flora and environmental factors are measured.

Simultaneous determination of multiple quality indices of dried shrimp (Parapenaeopsis hardwickii) during storage using Raman spectroscopy.

Background: Dried shrimp is a high-value fishery product worldwide, but rapid and accurate assessment of its quality remains challenging. In the present study, a new method based on Raman spectroscopy was developed for assessing the quality changes in dried shrimp (Parapenaeopsis hardwickii) during storage.

Results: A high-quality Raman spectrum of astaxanthin (AST) was obtained from the third abdominal segment of dried shrimp.

Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments.

This study aimed to improve the pasty texture of squid meat by oxidative and phosphate curing (OPC) treatment, and elucidate the underlying mechanism. The shear force, springiness, weight gain, water-holding capacity (WHC), color and sensory evaluation of squid meat samples treated with a mild OPC approach (OPC_2, 10 mM HO solution with complex phosphate solution) were significantly improved. However, the samples subjected to over-oxidized (20 and 30 mM HO solution with complex phosphate solution) treatment did not obtain favorable outcomes.

Thermal aging of polystyrene microplastics within mussels (Mytilus coruscus) under boiling and drying processing.

Aged microplastics (MPs) in the environment are a growing concern due to their higher ecological toxicity compared to pristine MPs. While previous studies have explored aging behaviors of MPs under various stress conditions, little is known about their aging during food processing. In this study, we investigated the effects of different thermal food processing methods on the aging of polystyrene (PS) MPs within mussels.

Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review.

Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due to growing concerns about the adverse effects of excessive NaCl consumption, how to reduce NaCl content while ensuring quality and safety has become a research hotspot in this field. This review mainly discusses the role of NaCl in dry-cured meat, as well as novel salt-reducing substances that can substitute for the effects of NaCl to achieve sodium reduction objectives. New technologies, such as vacuum curing, ultrahigh pressure curing, ultrasonic curing, pulsed electric field curing, and gamma irradiation, to facilitate the development of low-sodium products are also introduced.

Emergency medical service personnel' post-traumatic stress disorder and psychological detachment: The mediating role of presenteeism.

Background: Emergency medical service personnel are subjected to various stressors, which makes them more likely to develop post-traumatic stress disorder symptoms. Studies have shown that psychological detachment and presenteeism play a role at the level of post-traumatic stress disorder. There is no study to examine the relationship between psychological detachment, presenteeism, and post-traumatic stress disorder among emergency medical service personnel.

Dietary Protective Potential of Fucoxanthin as an Active Food Component on Neurological Disorders.

The prevalence of neurodegenerative, cerebrovascular, and psychiatric diseases and other neurological disorders has increased dramatically worldwide. Fucoxanthin is an algal pigment with many biological functions, and there is rising evidence that fucoxanthin plays a preventive and therapeutic role in neurological disorders. This review focuses on the metabolism, bioavailability, and blood-brain barrier penetration of fucoxanthin.

Effect of mussel polysaccharide on glucolipid metabolism and intestinal flora in type 2 diabetic mice.

Background: Type 2 diabetes (T2D) mellitus is a major metabolic disease, and its incidence and lethality have increased significantly in recent years, making it a serious threat to human health. Among numerous previous studies, polysaccharides have been shown to alleviate the adverse effects of T2D, but there are still problems such as insufficient analysis and poor understanding of the mechanisms by which polysaccharides, especially those of marine origin, regulate T2D.

Methods: In this study, we used multiple allosteric approaches to further investigate the regulatory effects of mussel polysaccharides (MPs) on T2D and gut microbiota disorders in mice by identifying changes in genes, proteins, metabolites and target organs associated with glucolipid metabolism using an animal model of T2D fed with high-fat diets, and to explore the underlying molecular mechanisms.

A comparative study on the taste quality of Mytilus coruscus under different shucking treatments.

Shucking is an indispensable step in the preparation of cooked mussel products, as it facilitates the detachment of meat from the shell. In this study, we comprehensively investigated the effects of boiling, steaming, and microwaving on taste constituents in half-cooked mussel meat. Two-dimensional correlation spectroscopy revealed the key differential taste components of the different shucking groups.

Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil-water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions.

Generally, whey protein concentrate (WPC) undergoes high-temperature denaturation and aggregation, which reduces its emulsifying properties and is not conducive to as an emulsifier to maintain the thermal stability of emulsions. In this study, dynamic high-pressure microfluidization technology (DHPM) combined with TGase (TG) cross-linking was applied to prepare DHPM-TG-WPC, and the thermal stabilization mechanism of nanoemulsions prepared with DHPM-TG-WPC was explored. Results showed DHPM treatment could promote the formation of TG-crosslinked WPC polymers.

Mechanisms of alkali pH-shifted colour changes in squid (Uroteuthis edulis) subjected to frozen storage.

The skin discoloration of squid subjected to frozen storage negatively affects market price. In this study, various alkali treatments were investigated for effects on red granules and yellow pigments of squid skin and corresponding mechanisms were investigated at the tissue, cellular and molecular level. A significant colour improvement was observed when subjected to a pH 12 treatment, supported by decreased Δb* and increased Δa* values.

Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods.

An interesting phenomenon that plasma-activated water (PAW) treatment reduced the malonaldehyde (MDA) content in muscle foods was observed in both previous reports and the present study. However, the mechanism remains unclear. To clarify the theoretical basis of this phenomenon, the main reactive components in PAW were determined, and the changes in the fatty acid profile in tuna muscle after PAW treatment were analyzed.

Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications.

The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers.

A review on shellfish polysaccharides: Extraction, characterization and amelioration of metabolic syndrome.

Shellfish are diverse, widely distributed organisms that are a rich source of biological resources. Polysaccharides are an important components in shellfish, hence a great deal of attention has been directed at isolation and characterization of shellfish polysaccharides because of their numerous health benefits. Differences in shellfish species, habits, and environment result in the diversity of the structure and composition of polysaccharides.

Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application.

Fish oil, rich in a variety of long-chain ω-3 PUFAs, is widely used in fortified foods due to its broad-spectrum health benefits. However, its undesired characteristics include oxidation sensitivity, poor water solubility, and fishy off-flavor greatly hinder its exploitation in food field. Over the past two decades, constructing fish oil emulsions to encapsulate ω-3 PUFAs for improving their physicochemical and functional properties has undergone great progress.

Protective Effect of Oyster Peptides Derived From on Intestinal Oxidative Damage Induced by Cyclophosphamide in Mice Mediated Through Nrf2-Keap1 Signaling Pathway.

Oyster peptide (OP) has exhibited useful biological activities and can be used in multi-functional foods. OP has been reported to play a significant role in intestinal protection, but its specific mechanism is still not completely understood. The aim of this study was to analyze the potential effect of OP on oxidative damage of mice intestine induced by cyclophosphamide (Cy).

Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle.

In this study, the degradation of myoglobin both in solution and in tuna muscle by cold plasma (CP) was investigated through ultraviolet-visible and fluorescence spectroscopy analysis, and the effect of the degradation products on lipid oxidation in washed turbot muscle (WTM) was explored. Results showed that heme in myoglobin was degraded upon CP treatment, from which a fluorescent product was formed and iron was released. The degradation products promoted lipid oxidation in WTM during cold storage, in which the released iron played an important role.

Immunomodulatory activity of a water-soluble polysaccharide extracted from mussel on cyclophosphamide-induced immunosuppressive mice models.

This study aimed to investigate the protective effect of mussel polysaccharide (MP) on cyclophosphamide (Cy)-induced intestinal mucosal immunosuppression and microbial dysbiosis in mice. MP was shown to stimulate secretion of cytokines (SIgA, IL-2, IF-γ, IL-4, IL-10) and production of transcription factors (occludin, claudin-1, ZO-1, mucin-2, IL-2, IF-γ, IL-4, IL-10). Key proteins (p-IκB-α, p-p65) of the NF-κB pathway were upregulated after MP administration.