Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage

Li, Yan; Zhuang, Shuai; Liu, Yueyue; Zhang, Longteng; Liu, Xiaochang; Cheng, Hao; Liu, Jun; Shu, Rui; Luo, Yongkang

doi:10.1016/j.fm.2020.103492

Cited by 54 publications

(37 citation statements)

References 44 publications

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“…Authors involved in this present work have previously observed that adenosine is concentrated in higher amounts in the aqueous extract from ripe tomato pulp than whole tomato pomace and peels extracts [9]. The presence of inosine in significant concentrations in ASEC3, but not in ASTPEC3, suggests that this compound is available only in tomato seeds [6,63]. In part, this could explain why ASEC3 had better platelet anti-aggregant activity than ASTPEC3, since inosine has been reported to inhibit platelet aggregation, significantly preventing in vivo thrombus formation [34].…”

Section: Identification Of Bioactive Compoundsmentioning

confidence: 64%

Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace

Concha-Meyer

Palomo

Plaza

et al. 2020

Foods

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Tomato paste production generates a residue known as tomato pomace, which corresponds to peels and seeds separated during tomato processing. Currently, there is an opportunity to use tomato pomace to obtain a functional extract with antithrombotic properties, such as platelet anti-aggregant activity. The aim of this study was to evaluate the yield and inhibitory activity of different extracts of tomato pomace on in vitro platelet aggregation, comparing this activity with commercial cardioprotective products, and quantify bioactive compounds. Aqueous or ethanolic/water (1:1) extracts of whole tomato pomace, seedless tomato pomace, tomato pomace supplemented with seeds (50% and 20%), and only seeds were obtained with different ultrasound-assisted extraction times. The inhibition of platelet aggregation was evaluated using a lumi-aggregometer. The quantification of bioactive compounds was determined by HPLC-MS. From 5 g of each type of tomato pomace sample, 0.023–0.22 g of a dry extract was obtained for the platelet aggregation assay. The time of sonication and extraction solvent had a significant role in platelet anti-aggregant activity of some extracts respect the control. Thus, the most active extracts decreased adenosine diphosphate (ADP)-induced platelet aggregation from 87 ± 6% (control) to values between 26 ± 6% and 34 ± 2% (p < 0.05). Furthermore, different ultrasound-assisted extraction conditions of tomato pomace fractions had varied concentration of flavonoids and nucleosides, and had an effect on extract yield.

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Section: Identification Of Bioactive Compoundsmentioning

confidence: 64%

Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace

Concha-Meyer

Palomo

Plaza

et al. 2020

Foods

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show abstract

“…This may be because high antioxidants of RE could maintain the stability of MFP tertiary conformation. (Li, Zhuang, et al, 2020). However, a significantly lower protein oxidation rate was observed in CA+RE-treated samples compared to the control group, demonstrating that CA+RE treatment could protect the protein from denaturation and structural changes during chilled storage.…”

Section: Changes In Ifimentioning

confidence: 80%

“…The supernatant was MFP extract and preserved at −20℃ before use. MFP extract (0.05 mg/ml) was measured using an F-7100 fluorescence spectrophotometer by the method of Fangfei Li, Zhuang, et al (2020). Intrinsic fluorescence spectroscopy emission spectra were recorded from 300 and 400 nm.…”

Section: Determination Of Protein Degradationmentioning

confidence: 99%

Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp ( Litopenaeus vannamei )

Zhang

Lan

Xie

2021

J. Food Process. Preserv.

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The effect of citric acid (CA) combined with rosemary extract (RE) on post-harvest preservation of Pacific white shrimp (Litopenaeus vannamei) during 8 days of chilled storage was investigated. Changes in microbial, physicochemical and sensory properties of shrimp muscles were all periodically analyzed. The microbial and physicochemical parameters consisted of total viable count (TVC), color difference, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), intrinsic fluorescence intensity (IFI) and melanosis. Compared to the control, CA and RE treatment alone, results showed that RE and CA had synergistic effects (p < .05) in inhibiting microorganism growth, lipid and protein oxidation, and maintaining sensory and texture profile. CA combined with RE treatment prolonged the shelf life of Pacific white shrimp up to 8 days of storage at 4 ± 1°C. The results indicated that samples immersed in CA combined with RE suggested a promising approach for the preservation of Pacific white shrimp. Novelty impact statement: Combination of citric acid and rosemary extract improved the preservative quality without affecting the color of shrimp. Preservative effects of citric acid on shrimps increased in combination with rosemary extract. Citric acid combined with rosemary extract have potential as a bio-preservative on shrimp.

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“…One of the main conclusions was that these waste products could be used as antimicrobial agents. Li et al suggested that the use of grape seed extracts (GSE) for cultured snakehead fillets prevented the growth of Aeromonas [ 156 ]. The use of laurel and myrtle extracts significantly reduced bacterial growth in European eel fillets [ 157 ].…”

Section: Traditional Methods Used To Evaluate Quality Changesmentioning

confidence: 99%

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

et al. 2020

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Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.

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Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage

Cited by 54 publications

References 44 publications

Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace

Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace

Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp ( Litopenaeus vannamei )

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

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