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The antioxidant and anti-inflammatory properties of astaxanthin (AST) enable it to protect against oxidative stress-related and inflammatory diseases with a range of biological effects. These activities provide the potential to develop healthier food products. Therefore, it would be beneficial to design delivery systems for AST to overcome its low stability, control its release, and/or improve its bioavailability. This review discusses the basis for AST's various biological activities and the factors limiting these activities, including stability, solubility, and bioavailability. It also discusses the different systems available for the targeted delivery of AST and their applications in enhancing the biological activity of AST. These include systems that are candidates for preventive and therapeutic effects, which include nerves, liver, and skin, particularly for possible cancer reduction. Targeted delivery of AST to specific regions of the gastrointestinal tract, or more selectively to target tissues and cells, can be achieved using targeted delivery systems to increase the biological activities of AST. [ABSTRACT FROM AUTHOR]

Efficient thawing can preserve the quality of frozen hairtail (Trichiurus lepturus) close to that of fresh hairtail. In contrast to air thawing (AT) and radio-frequency thawing (RT), this study looked at how graphene oxide (GO) and graphene magnetic (GM) nanoparticles paired with RT affect the microstructure and protein conformation of hairtails after thawing. The results suggested that GM-RT can reduce the myofibrillar protein (MP) damage and be more effective than other thawing treatments, like AT, RT, and GO-RT, in maintaining the microstructure of hairtail. The particle size and zeta potential showed that GM-RT could reduce the aggregation of MP during the thawing process compared to other thawing methods. Moreover, the texture of the hairtail after GM-RT exhibited higher hardness (1185.25 g), elasticity (2.25 mm), and chewiness (5.75 mJ) values compared to other thawing treatments. Especially compared with RT, the GM-RT treatment displayed significant improvements in hardness (27.24%), a considerable increase in springiness (92.23%), and an increase in chewiness (57.96%). GO-RT and GM-RT significantly reduced the centrifugal loss. The scanning electron microscopy results demonstrated that the effect of GM-RT was more akin to that of a fresh sample (FS) and characterized by a well-organized microstructure. In conclusion, GM-RT effectively diminished the MP aggregation and improved the texture of thawed fish. It can be regarded as a viable alternative thawing technique to enhance MP stability, which is vital for preserving meat quality. [ABSTRACT FROM AUTHOR]

BACKGROUND: Water‐free transportation (WFT), as a novel strategy for express delivery of live shrimp (Litopenaeus vannamei), was developed recently. However, air exposure during this transportation arouses a series of abiotic stress to the shrimp. In the present study, the influences of WFT stress on glycolysis and lipolysis metabolism and meat quality (umami flavor and drip loss) were investigated in comparison with conventional water transportation (WT). RESULTS: The results showed that type II muscle fibers with the feature of anaerobic metabolism were dominated in shrimp flesh. In addition, the increments of intracellular Ca2+ was detected in WFT and WT, which then activated the AMP‐activated protein kinase pathway and promoted the consumption of glycogen, as well as the accumulation of lactate and lipolysis, under the enzymolysis of hexokinase, pyruvate kinase, lactate dehydrogenase and adipose triglyceride lipase. Glycogen glycolyzed to latate. Meanwhile, ATP degraded along with glycolysis resulting in the generation of ATP‐related adenosine phosphates such as inosine monophosphate with umami flavor and phosphoric acid. More remarkable (P < 0.05) physiological changes (except lactate dehydrogenase and lactate) were observed in WFT compared to WT. Additionally, the fatty acid profile also slightly changed. CONCLUSION: The transport stress induced significant energy metabolism changes of shrimp flesh and therefore effected the flesh quality. The intensifications of freshness (K‐value) of shrimp flesh were detected as a result of ATP degradation, which were more pronounced after WFT. However, the drip loss of shrimp flesh was more significantly increased (P < 0.05) after WFT compared to WT. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus–kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus–kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH− radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus–kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus–kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus–kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus–kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus–kiwifruit extract, low-cost processing, and great market potential. [ABSTRACT FROM AUTHOR]

Oxidation of lipid and protein is a major reason of flesh quality deterioration during storage. In this work, cold storage (CS) and flake ice (FI) storage, as traditional strategies for live shrimp (Litopenaeus vannamei) sedation and refrigerated storage, showed remarkable oxidation damage of lipid and protein in shrimp flesh during storage. In contrast, ice slurry (IS), with good heat exchange capacity and contactability, stunned shrimp in a sudden and thus relieved antemortem stress, which resulted in reducing the reactive oxygen species and reactive nitrogen species accumulation, and the oxidation damage risk in flesh. Additionally, IS, as a storage medium acted an oxygen barrier, further inhibited the oxidation of lipid and myofibrillar protein (MP), as revealed by the lower thiobarbituric acid reactive substances level, carbonyl (CO) derives content, total disulfide bond (S–S) content, and the higher total sulfhydryl (SH) content in shrimp flesh during storage, compared with CS and FI. The sodium dodecyl sulfate‐polyacrylamide gel electrophoresis electrophoretogram pattern of MP also suggested better preservation of myosin heavy chain, myosin light chain, actin, and tropomyosin in IS, whereas these proteins degraded in CS and FI. Consequently, IS prevented the formation of cross‐linking caused by oxidation in MP, leading to improved shrimp flesh quality during refrigerated storage, as demonstrated by the better maintained hardness, springiness, and water‐holding capacity compared to CS and FI. [ABSTRACT FROM AUTHOR]

Hyperuricemia is linked to a variety of disorders that can have serious consequences for human health. Peptides that inhibit xanthine oxidase (XO) are expected to be a safe and effective functional ingredient for the treatment or relief of hyperuricemia. The goal of this study was to discover whether papain small yellow croaker hydrolysates (SYCHs) have potent xanthine oxidase inhibitory (XOI) activity. The results showed that compared to the XOI activity of SYCHs (IC50 = 33.40 ± 0.26 mg/mL), peptides with a molecular weight (MW) of less than 3 kDa (UF-3) after ultrafiltration (UF) had stronger XOI activity, which was reduced to IC50 = 25.87 ± 0.16 mg/mL (p < 0.05). Two peptides were identified from UF-3 using nano-high-performance liquid chromatography–tandem mass spectrometry. These two peptides were chemically synthesized and tested for XOI activity in vitro. Trp-Asp-Asp-Met-Glu-Lys-Ile-Trp (WDDMEKIW) (p < 0.05) had the stronger XOI activity (IC50 = 3.16 ± 0.03 mM). The XOI activity IC50 of the other peptide, Ala-Pro-Pro-Glu-Arg-Lys-Tyr-Ser-Val-Trp (APPERKYSVW), was 5.86 ± 0.02 mM. According to amino acid sequence results, the peptides contained at least 50% hydrophobic amino acids, which might be responsible for reducing xanthine oxidase (XO) catalytic activity. Furthermore, the inhibition of the peptides (WDDMEKIW and APPERKYSVW) against XO may depend on their binding to the XO active site. According to molecular docking, certain peptides made from small yellow croaker proteins were able to bind to the XO active site through hydrogen bonds and hydrophobic interactions. The results of this work illuminate SYCHs as a promising functional candidate for the prevention of hyperuricemia. [ABSTRACT FROM AUTHOR]

BACKGROUND: The consumption of frozen foods inevitably involves a thawing process. Protein conformation changes during a short thawing process and the quantification of their effects remains challenging. Molecular dynamics simulations can be used to evaluate the conformational changes of protein occurring in food processing. RESULTS: In the present study, four different thawing methods were used [i.e. magnetic nanometer combined with microwave thawing (MT‐Mag), magnetic nanometer combined with radio frequency thawing (RT‐Mag), radio frequency thawing (RT) and microwave thawing (MT)] to change the conformation of myosin heavy chain (MHC). The results obtained showed that, compared with the fresh sample, the hydrogen bond number and radius of gyration of the RT‐Mag and RT groups were less decreased. Visual molecular dynamics STRIDE analysis showed that the content of the α helix was relatively high in the RT‐Mag and MT‐Mag groups. CONCLUSION: These simulation results indicate that RT‐Mag can be used as an effective method for promoting the thawing process of fish and better stabilizing the protein structure. These conclusions provide a theoretical realization for understanding the protein conformational transition during the thawing process and the realization of quantification and also provide guidance for choosing better thawing conditions without loss of nutritional properties. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Antibacterial delivery emulsions are potential materials for treating bacterial infections. Few studies have focused on the role and mechanism of emulsions in inflammation relief. Therefore, based on our previous analysis, in which the novel and natural Pickering emulsions stabilized by antimicrobial peptide nanoparticles were prepared, the regulation effect of emulsion on inflammasome was explored in silico, in vitro and in vivo. Firstly, the interactions between inflammasome components and parasin I or Pickering emulsion were predicted by molecular docking. Then, the inflammasome stimulation by different doses of the emulsion was tested in RAW 264.7 and THP-1 cells. Finally, in Kunming mice with peritonitis, NLRP3 and IL-1β expression in the peritoneum were evaluated. The results showed that the Pickering emulsion could combine with ALK, casp-1, NEK7, or NLRP3 to affect the assembly of the NLRP3 and further relieve inflammation. LPNE showed a dose–dependent inhibition effect on the release of IL-1β and casp-1. With the concentration of parasin I increased from 1.5 mg/mL to 3 mg/mL, the LDH activity decreased in the chitosan peptide-embedded nanoparticles emulsion (CPENE) and lipid/peptide nanoparticles emulsion (LPNE) groups. However, from 1.5 to 6 mg/mL, LPNE had a dose–dependent effect on the release of casp-1. The CPENE and parasin I-conjugated chitosan nanoparticles emulsion (PCNE) may decrease the release of potassium and chloride ions. Therefore, it can be concluded that the LPNE may inhibit the activation of the inflammasome by decreasing LDH activity, potassium and chloride ions through binding with compositions of NLRP3. [ABSTRACT FROM AUTHOR]

Hyperuricemia (HUA) is a metabolic disorder caused by abnormal uric acid (UA) metabolism, which is a complex physiological process involving multiple organs (liver, kidney, and intestine). Although UA metabolism in the liver and kidneys has been elucidated, only a few studies have focused on the process in the intestine. With our growing knowledge of the effects of gut microorganisms on health, the gut microbiota has been identified as a new target for HUA treatment. In this review, the relationship between HUA and the gut microbiota is elucidated, and anti-hyperuricemia mechanisms targeting the intestine are discussed, such as the promotion of purine and UA catabolism by the gut microbiota, increases in UA excretion by the gut microbiota and its metabolites, regulation of UA absorption or secretion in the intestinal tract by certain transporters, and the intestinal inflammatory response to the gut microbiota. Additionally, probiotics (Bifidobacteria and Lactobacilli) and prebiotics (polyphenols, peptides, and phytochemicals) with UA-lowering effects targeting the intestinal tract are summarized, providing reference and guidance for further research. [ABSTRACT FROM AUTHOR]

In this study, microemulsions were fabricated using tomato seed oil, water, Tween 80 and citric acid, and then the physicochemical characteristics and the influence of environmental stress were investigated. The physicochemical properties of the microemulsions were evaluated by transmission electron microscopy (TEM), mean particle diameter, polydispersity index (PDI) and conductivity. The phase diagrams of tomato seed oil/Tween 80/citric acid/water microemulsions were constructed under different pHs and ionic strengths. Storage stability of the systems was investigated at 4, 37 and 65°C, and changes in turbidity and lipid oxidation products were monitored. Nano‐size zeta potential analyzer results demonstrated that the mean particle diameter and polydispersity index of tomato seed oil microemulsions were 14 nm and 0.014. The transition from W/O to O/W could be detected from electrical conductivity and viscosity data with the increasing of water content. The results showed that the microemulsion areas decreased with increasing pH and NaCl concentrations. What is more, the study proved that tomato seed oil microemulsions exhibited a good storage stability. Practical Application: In this study, the preparation of tomato seed oil microemulsion can not only make full use of the nutritional value of tomato seed oil, but also ensure the effective protection of the nutrients contained in it, and improve the problem of adding difficult. By using microemulsion as delivery carrier of tomato seed oil, the application of tomato seed oil in food, cosmetics and other fields could be enhanced. Therefore, the preparation of tomato seed oil microemulsion provides a theoretical basis for production practice. [ABSTRACT FROM AUTHOR]

The effect of ultrasonic power (UP) treatment on muscle quality and properties of myofibrillar protein (MP) was investigated. Six ultrasonic powers (0, 160, 200, 240, 280, and 320 W) were used to thawing Bonito fillets. Raman spectra, protein solubility, surface hydrophobicity, and sulfhydryl (SH) groups were used to research the secondary and tertiary structure of protein. Water migration was studied using Low‐field NMR. Microscopic structural was performed to observe the fiber state. The results showed that 280 W can keep protein stability compared with other thawing powers. The cooking loss had no significant difference (p >.05) in all samples. The thawing loss was reduced by ultrasonic treatment. In addition, the myofibril surface was smoother and no fracture at 280W. Meanwhile, the intracellular water was maintained stably. Therefore, appropriate ultrasonic power might be an alternative method to enhance the properties of the MP and the quality of meat during the thawing. Practical applications: In recent years, new thawing methods have been found by more and more researchers, so it is important for frozen food to thawing. In this work, different ultrasonic powers were used to explore protein stability and moisture migration during thawing bonito. The protein structure is more stable. [ABSTRACT FROM AUTHOR]

Active films with essential oils have attracted more attention in recent years. In order to improve the solubility and stability of ginger essential oil (GEO) in film forming solutions, GEO coarse emulsion and nanoemulsions were prepared named CGEO (z‐average = 799.53 nm), NGEO‐1 (z‐average = 114.71 nm) and NGEO‐2 (z‐average = 59.30 nm), respectively. And the effect of concentration (0.5% and 1.0% v/v) and particle sizes of GEO emulsions on the physiochemical and preservation properties of fish sarcoplasmic protein and chitosan blend based edible films were studied in this study. The elongation at break significantly (p <.05) increased after adding GEO emulsions, and the light transmittance, water vapor permeability and water solubility were the lowest when NGEO‐2 was incorporated into films. The antioxidant and antimicrobial activities of films were concentration‐dependent. Furthermore, all the films were applied into packaging red sea breams fillets, and the results of total viable counts, pH and thiobarbituric acid demonstrated that SP‐CH films with GEO emulsions, especially nanoemulsions obviously prolonged the shelf‐life of fillets during 4°C. Practical Applications: In recent years, the research about incorporating essential oils into edible films to prepare active edible films due to their antimicrobial and antioxidant properties have been more documented. In this study, fish sarcoplasmic protein and chitosan were chosen as film‐forming materials to prepare active films with ginger essential oil emulsions. The physicochemical, mechanical, optical properties of films showed that the films have the basic characteristics as food packaging materials. The releasing and antioxidant property of films indicated that the active films have a potential application in packaging food which was easy oxidized. The basic properties of films combined with oxidation indicators (total viable count, pH and thiobarbituric acid reactive substances) would provide the scientific basis for developing active films and their application for food packaging, such as seafood, meat, fruits and vegetables. [ABSTRACT FROM AUTHOR]

This study examined the effects on conformation and oxidation of myofibrillar protein in largemouth bass by different thawing methods. The conventional thawing, microwave thawing, microwave (MVT) or ultrasound combined with vacuum thawing, microwave or far‐infrared thawing (FMT) combined with magnetic nanoparticles were used in this experiment. The physicochemical changes were analyzed by differential scanning calorimetry and dynamic rheology. The protein structure changes were measured by Raman, intrinsic fluorescence, and second‐derivative ultraviolet spectrometry. The degree of protein aggregation was evaluated by surface hydrophobicity, particle size, and zeta‐potential measurements. Total sulfhydryl content, protein carbonyl content, Ca2+‐ATPase activity, and SDS‐PAGE were used to analyze the degree of protein oxidation. Results showed that MVT and FMT samples had better thermal stability, more stable protein conformation, and a lower degree of protein oxidation. Thus, these two methods would be beneficial to sustain the quality of thawed fillets. Practical Applications: In the market circulation, largemouth bass (Micropterus salmoides) need to be frozen. The thawing methods can directly affect the quality of frozen fish, thus causing the changes in the conformation of the myofibrillar protein in fish, and also affecting the degree of protein oxidation. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing had less effect on myofibrillar protein of fish and were a better thawing method. [ABSTRACT FROM AUTHOR]

To evaluate the physicochemical properties and structure of thawed fillets, following six treatments were used: conventional thawing, microwave thawing, microwave or ultrasound combined with vacuum thawing, magnetic nanoparticles combined with microwave or far‐infrared thawing. The thawing loss, cooking loss, pH, color, texture change, water‐holding capacity, and water migration of fish fillets were determined. The total volatile base nitrogen and thiobarbituric acid were used to determine the degree of protein degradation and lipid oxidation. Microscope observations and scanning electron microscope (SEM) were used to observe fiber microstructure. Results indicated that both microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing had desirable physicochemical properties as compared to other thawing methods. The lower total volatile base nitrogen and thiobarbituric acid values had less effect on protein degradation and lipid oxidation of thawing process. Besides, both microwaves combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing samples had no significant difference in immobilized and bond water compared with fresh sample. SEM and microscopic observation showed that the myofibril bundles were arranged regularly and smoothly in microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing samples compared with other thawed methods. Thus, the microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing as potential thawing methods could be used to maintain the quality of thawed fish fillets. Practical Application: Largemouth bass (Micropterus salmoides) is a good source of animal protein. The fish needs to be frozen for circulation because of geographical and seasonal factors, so thawing methods can directly affect the quality of thawed fish. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing could better maintain the quality of thawed fish. [ABSTRACT FROM AUTHOR]

BACKGROUND: The effect of ultrasonic thawing (0, 160, 280, 400 W) on water‐holding capacity (WHC), physicochemical properties and structure of tuna myofibrillar proteins was investigated. RESULTS: Thawing time was shown to decrease and thawing loss to increase significantly (P < 0.05) as power increased (160–400 W), whereas there was no significant difference (P > 0.05) in cooking loss. Changes in T2 relaxation time were investigated using low‐field nuclear magnetic resonance. Ultrasonic thawing could significantly (P < 0.05) improve the immobilised water content compared to the control (0 W). surface hydrophobicity decreased significantly and then increased significantly (P < 0.05), whereas there was no significant difference (P > 0.05) in the reactive sulfhydryl content as power was increased. Tuna thawed at 280 W suffered fewer negative effects on its microstructure. Roman spectral date showed that the α‐helix changed to a random coil and β‐turn as power was increased (up to 400 W). CONCLUSION: The application of ultrasonic thawing at a specified power was showed to be a beneficial process when used in the seafood industry, but application of excessive power resulted in lower WHC and structural changes to myofibrillar proteins. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra‐high pressure assisted thawing, ultrasound‐assisted thawing, high‐voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems. [ABSTRACT FROM AUTHOR]

Summary: Recrystallisation often occurs in the freeze‐thaw cycles and results in poor food quality. This study was undertaken to analyse the effects of recrystallisation on the changes of protein conformation and moisture migration within red seabream fillets after the freeze‐thaw cycles. The UV second‐derivative spectroscopy, intrinsic fluorescence measurement and Raman spectroscopy were employed to evaluate the protein conformational changes. The Low‐field NMR spectra analysis was used to evaluate moisture migration. The results indicated that the freeze‐thaw cycles altered the secondary and tertiary structure of proteins. It was noticed that interactions between water and protein molecules were decreased gradually and eventually induced the thermal instability of the myosin molecules. The immobilised water content declined and the free water content increased. There were significant destructions in fillet muscle microstructure. These observations unambiguously reflect how the recrystallisations affect the protein conformation and moisture migration patterns of red seabream fillets during freeze‐thaw cycles. [ABSTRACT FROM AUTHOR]

Jelly and confectionery products are high in sugar and calories. Xylitol and stevioside are natural low-calorie sweeteners and they can be used as an alternative; however, their effects on fish gelatin are unknown. The gelatin was extracted from cod skins and added to xylitol or stevioside (0, 2, 6, 10, 14, and 20% (w/v)) to form gel products. This paper investigated how xylitol and stevioside affected the physical and rheological behaviors of fish gelatin, such as color, gel strength, texture profile analysis, storage modulus (G′), loss modulus (G″), and viscosity. Results showed that the change of color and viscosity in gel products were similar when various concentrations of xylitol or stevioside were added to the fish gelatin. But the effects of xylitol/stevioside on texture profile analysis and G′, G″ were different, which might due to the structure variation in xylitol and stevioside. The linear structure of xylitol resulted in ionic interaction, hydrogen bonding, van der Waals forces, and hydrophobic association between xylitol and fish gelatin. Therefore, xylitol is a promising sweetener substitute, which was probably related to its greater solubility and number of –OH groups. [ABSTRACT FROM AUTHOR]