Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review

Zeng, Junpeng; Song, Yu; Fan, Xiaowei; Luo, Jiaoyang; Song, Jiuzhou; Xu, Jie; Xue, Changhu

doi:10.1080/10408398.2023.2224451

Cited by 5 publications

(2 citation statements)

References 160 publications

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“…As depicted in Figure and the Supporting Information, the products from the control group experienced a progressive deterioration in quality, including both resilience and color. The former is generally ascribed to protein degradation, while the latter is mainly ascribed to the lipid oxidation and Maillard reaction during storage. − Our results demonstrated that the incorporation of EGCG in both encapsulated and non-encapsulated forms as extra antioxidants could efficiently mitigate the degradation of the resilience of products. In this regard, the superior antioxidant performance of EGCG@CD-MOFs above their non-encapsulated counterparts could be explained from two aspects: First, encapsulation could improve the antioxidant capability of EGCG through reducing the bond dissociation enthalpy of the pyrogallol-type structure on the catechol moiety (B ring) in EGCG and improving the H atom transfer efficiency of hydroxy to peroxyl radicals (Tables S4 and S5 of the Supporting Information).…”

Section: Resultsmentioning

confidence: 65%

Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior

Wang,

Yin,

et al. 2023

J. Agric. Food Chem.

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Catechins are widely recognized for superb antioxidant capability, but their application as food antioxidants is hindered by susceptibility to auto-browning under high-moisture conditions. Here, we proposed a strategy of ordered encapsulation with cyclodextrin-based metal–organic frameworks (CD-MOFs) to alleviate the auto-browning phenomenon of catechins while preserving their antioxidant capability and demonstrated the feasibility of this strategy via selecting epigallocatechin-3-gallate (EGCG) as a model. Even in aqueous solutions, EGCG@CD-MOFs still possessed delayed browning, in contrast with pristine EGCG, characterized by suppressed efficiencies on the generation of oxidative dimers (theasinensin A) and semiquinone radicals. Mechanism insights revealed that ordered encapsulation brought dual regulations on the self-aggregation behavior of EGCG: EGCG@CD-MOFs exhibited a gradual structural collapse from the framework toward irregular aggregates as O–K bonds broke progressively, which restricted molecular mobility of EGCG, and EGCG molecular conformations became constrained by the structure of EGCG@CD-MOFs as well as rich intermolecular forces, even after structural collapse.

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Section: Resultsmentioning

confidence: 65%

Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior

Wang,

Yin,

et al. 2023

J. Agric. Food Chem.

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“…Dried seafood exhibits a significantly extended shelf life in comparison to alternative seafood items. Nevertheless, throughout the preservation procedure, the dried seafood will continue to experience gradual protein oxidation and lipid oxidation, significantly compromising its palatability and nutritional value [9]. Numerous bio-based packaging films possessing anti-oxidative characteristics have been created and utilized for the purpose of food preservation.…”

Section: Introductionmentioning

confidence: 99%

Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation

Yue,

Cheng,

Liu

et al. 2023

Foods

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To meet the demand for biobased packaging and minimize the oxidation of dried aquatic goods during storage, we created a triple-layer film (TF) with antioxidant capacity. The film was produced using polyvinyl alcohol (PVA) as the protective layer, gellan gum (GG)/PVA composite incorporating Alhagi sparsifolia flower extract (AFE) as the anti-oxidative capability layer, and GG as the anti-oxidative capacity slow-release control layer. The TFs with different AFE additions were characterized and compared to a single-layer film (SF) made of the same material. The results demonstrate that adding AFE to films degraded their water vapour and oxygen barrier properties as well as their tensile strength, but increased their light barrier properties, elongation at break, and anti-oxidative capability. The three-layer structure increased the light, water vapour, and oxygen barrier qualities of films, as well as their slow-release anti-oxidative capability. The application experiment revealed that the inclusion of AFE might aid in the preservation of dried prawn quality. Using TF supplemented with 5 (w/v) AFE to package the dried shrimps reduced the TBARS value by 47.5%. Our research indicated that TFs containing AFE have a wide range of possible applications in dried shrimp preservation.

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Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process

Zeng,

Meng,

Song

et al. 2025

Food Chemistry

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Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review

Cited by 5 publications

References 160 publications

Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior

Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior

Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation

Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process

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