Effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of pompano during ice storage

Sun, Yuqing; Lan, Weiqing; Liu, Shucheng; Guan, Yuan; Zhu, Shengyun; Xie, Jing

doi:10.1016/j.ultsonch.2022.106032

Cited by 20 publications

(14 citation statements)

References 33 publications

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“…So in this way the POD enzyme cannot interact with its phenolic substrate, and the flesh becomes less brown (Hershkovitz, Saguy, & Pesis, 2005). These results suggest that ε‐PL‐20 treatment can maintain higher POD enzyme activity, and then catalyze more H 2 O 2 oxidation, and reduce the damage in the body (Lan et al, 2022).…”

Section: Resultsmentioning

confidence: 98%

Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach

Shao

Jia

Peng

et al. 2022

Journal of Food Safety

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Fruit decay and deterioration in overall quality are the main problems of preserving peaches after they are harvested. In this article, the outcomes of 1‐MCP combined with polylysine atomization on Xinjiang flat peaches were evaluated. Distilled water atomization treatment, 1,000 mg/L polylysine atomization treatment for 10 min and 1,000 mg/L polylysine atomization treatment for 20 min were employed. Results showed that the combined treatment using 1‐MCP and polylysine helped to delay the fruit decay rate, respiration, ethylene production, respiration intensity, organic acids, soluble solids, hardness, and microorganisms. Furthermore, reactive oxygen metabolism of O2− and OH− was inhibited. A combined treatment can effectively improve the antioxidant capacity during almond storage, and thus improve shelf life. Therefore, 1‐MCP combined with polylysine atomization treatment is necessary to control fruit rotting and to extent the storage life.

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Section: Resultsmentioning

confidence: 98%

Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach

Shao

Jia

Peng

et al. 2022

Journal of Food Safety

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“…Although ultrasonic cavitation could destroy microorganisms, it also found that 40 kHz ultrasonic treatment of E. coli O157:H7 and L. innocua for 30 and 45 min, respectively, could not greatly reduce their numbers (Nguyen Huu et al ., 2021; Zhao et al ., 2021). Moreover, the TVC in DUS, CUS, USS, and CUSS groups exceeded the acceptance limit (7.0 log CFU/g) at day 8, 12, 12, and 14, respectively (Lan et al ., 2022a). Chen et al .…”

Section: Resultsmentioning

confidence: 99%

“…TVB‐N value≤13 mg N/100 g is considered as the first‐grade freshness and the acceptance limit is 30 mgN/100 g (SC/T 3101–2010) (Lan et al ., 2022a). The TVB‐N value in DUS group was 8.44 mg N/100 g at day 0 (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…To sum up, the fast growth of microorganisms led to the deterioration of protein and fat in fish during storage, causing the rise of pH value, the softening of texture and the generation of unpleasant smell, and finally the freshness loss of fish. After the death of fish, a series of microorganisms and endogenous biochemical reactions could occur, which led to the quality decline and the shortage of shelf‐life (Lan et al ., 2022a). Fat oxidation and protein degradation promote each other, the decrease in TPA indicators will result in an increase of free water content (Wang et al ., 2020; Yl et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

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Microstructure and physicochemical properties: effects of different pretreatment combined with dual‐frequency ultrasound on quality of large yellow croaker (Pseudosciaena crocea) during cold storage

Lan,

Yan,

Zhao

et al. 2024

Int J of Food Sci Tech

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SummaryThe quality changes of cold‐stored (4 °C) large yellow croaker (Pseudosciaena crocea) were studied by using stable chlorine dioxide combined with dual‐frequency ultrasound assisted‐slightly acidic electrolyzed water (CUSS). The results of microbial indicators demonstrated that CUSS treatment inhibited microbial growth. Moreover, CUSS treatment had lower values of pH, total volatile basic nitrogen (TVB‐N) and thiobarbituric acid (TBA), and higher immobilized water content. CUSS treatment also inhibited the degradation of inosine monophosphate, suppressed the accumulation of hypoxanthine riboside and hypoxanthine. Through the results of texture profile analysis (TPA), protein degradation, and scanning electron microscopy (SEM), CUSS treatment could effectively protect the protein structure and maintain good texture characteristics of large yellow croaker. According to microbial indexes, K‐value, and sensory analysis, compared with dual‐frequency ultrasound treatment, CUSS treatment could prolong the shelf‐life of large yellow croaker for another 6 days. Therefore, CUSS treatment is a potential solution to preserve large yellow croaker, improving its protein characteristics.

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“…Strains were preserved from Shanghai Engineering Research Center of Aquatic Product Processing and Preservation (Shanghai, China). They were separately added to test tubes containing 5 mL of nutrient broth and incubated at 37°C for 24 h according to (Lan et al ., 2022b). At intervals, the bacterial suspension was taken out to determine its optical density (OD) value at 600 nm.…”

Section: Methodsmentioning

confidence: 99%

Insight into the antibacterial activity and mechanism of chitosan caffeic acid graft against Pseudomonas fluorescens

Lan

Sun

et al. 2023

Int J of Food Sci Tech

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The antibacterial mechanism of chitosan-grafted caffeic acid (CS-g-CA) against Pseudomonas fluorescens (P. fluorescens) was studied. The results indicated that the MIC of CS-g-CA to P. fluorescens was 1.25 mg/mL, and CS-g-CA in MIC could effectively inhibit the growth of bacteria. CS-g-CA can greatly destroy the cell membrane of P. fluorescens, enhancing its permeability and leading to the leakage of macromolecular proteins. The results of reactive oxygen species (ROS) and lipid peroxidation activities demonstrated that CS-g-CA could destroy the respiratory and metabolic system. According to scanning electron microscope (SEM), CS-g-CA can destroy the somatic cells of bacteria, resulting in the leakage of their contents and death by lysis. In addition, thallus movement was inhibited by CS-g-CA. Electrophoresis results showed that the DNA of P. fluorescens with CS-g-CA treatment was destroyed, which further led to the death of microorganisms. Eventually, the normal growth and reproduction of bacteria were also hindered. These findings suggested that CS-g-CA is a promising antimicrobial agent to control P. fluorescens in aquatic products.

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Effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of pompano during ice storage

Cited by 20 publications

References 33 publications

Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach

Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach

Microstructure and physicochemical properties: effects of different pretreatment combined with dual‐frequency ultrasound on quality of large yellow croaker (Pseudosciaena crocea) during cold storage

Insight into the antibacterial activity and mechanism of chitosan caffeic acid graft against Pseudomonas fluorescens

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