Applications of hydrated fullerene to food preservation: protective effects against oxidative stress during low-temperature storage of Crassostrea gigas oysters

Abstract

Hydrated fullerene as an aqueous colloidal solution exhibits a wide range of biological activity at low concentrations and can be applied in food technologies. The purpose of this study is the effect of treating Pacific oysters (Crassostrea Gigas) with hydrated fullerene as a safety tool during hypothermic storage. In order to prove this hypothesis, traditional biochemical tests were used. During the storage of shellfish under conditions of anoxia and hypothermia, processes develop that lead to oxidative stress in animals and food spoilage. It has been established that the use of HF at the stage of preparing oysters for storage slows down the processes of free radical processes and reduces the accumulation of fatty peroxidation products in the tissues of oysters. In this group of mollusks, compared to the control group, there is an increase in the activity of superoxide dismutase and catalase, and an increase in the concentration of reduced glutathione. Such changes are discussed due to the mechanism of activation of adaptive changes in the work of the antioxidant defense system of mollusks under oxidative stress. This factor allows you to increase the viability of oysters and increase their shelf life. Further research will eliminate the biological risks of using nanoparticles in two directions, both in food technologies and in low-temperature storage of biological raw materials.