Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus

Guo, Yicheng; Ming, Yu; Li, Xiang; Sun, Chenghang; Dong, Xiuping; Qi, Hang

doi:10.1016/j.foodchem.2023.137918

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.137918

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Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus

Yicheng Guo,

Yu Ming,

Xiang Li

et al.

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2024

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Cited by 3 publications

References 39 publications

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The influence of drying methods on extract content, tyrosinase activity inhibition, and mechanism in Ascophyllum nodosum: A combined microstructural and kinetic study

Lu,

Wang,

Liu

et al. 2024

Food Chemistry

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The influence of drying methods on extract content, tyrosinase activity inhibition, and mechanism in Ascophyllum nodosum: A combined microstructural and kinetic study

Lu,

Wang,

Liu

et al. 2024

Food Chemistry

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Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt

Bai,

Jiang,

Wang

et al. 2024

International Journal of Biological Macromolecules

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Endogenous Proteases in Sea Cucumber (Apostichopus japonicas): Deterioration and Prevention during Handling, Processing, and Preservation

Fan,

Wu,

Tian

et al. 2024

Foods

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The sea cucumber is an essential nutrient source and a significant economic marine resource associated with successful aquaculture. However, sea cucumbers are highly susceptible to autolysis induced by endogenous protease after postmortem, and the phenomenon of body wall “melting” occurs, which seriously affects the food quality of products and the degree of acceptance by consumers. To satisfy the growing demand for fresh or processed sea cucumbers, we must clarify the autolysis mechanism of sea cucumbers and the methods to achieve autolysis regulation. In this paper, the factors leading to the quality deterioration and texture softening of sea cucumbers are reviewed, with emphasis on enzymatic characteristics, the autolysis mechanism, the effects of autolysis on the physicochemical properties of the body wall of the sea cucumber, and the development of potential natural protease inhibitors. We aim to provide some reference in future preservation and processing processes for sea cucumbers, promote new processing and preservation technologies, and advance the sea cucumber industry’s development.

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Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus

Cited by 3 publications

References 39 publications

The influence of drying methods on extract content, tyrosinase activity inhibition, and mechanism in Ascophyllum nodosum: A combined microstructural and kinetic study

The influence of drying methods on extract content, tyrosinase activity inhibition, and mechanism in Ascophyllum nodosum: A combined microstructural and kinetic study

Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt

Endogenous Proteases in Sea Cucumber (Apostichopus japonicas): Deterioration and Prevention during Handling, Processing, and Preservation

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