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Fucoxanthin (FX), a carotenoid with anti-inflammatory properties, has potential in tumor therapy. Its use in functional foods and nutraceuticals is limited by poor solubility, stability, and bioavailability. This study introduces an FX-targeted delivery system using a modified Phaeodactylum tricornutum (P. tricornutum) exosome. The system, enhanced with 1,2-distearoyl- sn -glycero-3-phosphoethanolamine- N -polyethyleneglycol-2000-triphenylphosphine (DSPE-PEG 2K -TPP, TPP), aims to improve FX bioavailability, stability, and targeted transport. Confocal laser scanning microscopy and Fourier transform infrared spectroscopy verified the effective attachment of TPP to the P. tricornutum exosome surface. Fluorescence imaging revealed efficient cellular uptake of the system, with notable targeting efficiency in RAW264.7 macrophages. The delivery system notably enhanced FX uptake in these macrophages, reducing oxidative cell damage and inducing macrophage polarization, compared to free FX. • Fucoxanthin were encapsulated by engineered P. tricornutum exosomes. • Modification of exosomes by TPP achieves precise targeting of inflammatory cells of fucoxanthin. • The inclusion of P. tricornutum exosomes enhances the gastrointestinal stability and bioavailability of fucoxanthin. • TPP-EXO-FX demonstrated the capacity to mitigate LPS-induced cellular inflammatory damage. [ABSTRACT FROM AUTHOR]

Low calorie sweeteners, such as xylitol and stevia, are being used for confectionery gels. Xylitol is digested using the human’s glucose pathway and stevia is a natural low calorie sweetener. However, the microstructure and rheological properties of fish gelatin (FG) confectionery gels with these sweeteners has not been studied. Therefore, the effects of xylitol or stevia at 0, 1, 3, 5, 10 and 20% on the rheological properties and microstructure of FG (6.67% w/w) were studied. The addition of xylitol at low concentrations (i.e., 3–5%) increased the gel strength. However, the gel strength decreased upon further addition of xylitol, likely due to the xylitol preventing gel network formation. The gel strength decreased as stevia increased, which might be attributed to an antagonism that prevents fish gelatin from forming three dimensional network structures. Fourier transform infrared (FTIR) spectroscopy showed that the overall intensities of Amides A, B, I, II, III and the Fingerprint region increased with increasing concentrations of xylitol and stevia, suggesting decreased molecular order. Xylitol had more pronounced effects than stevia, which probably was related to its greater solubility and number of OH groups. [ABSTRACT FROM AUTHOR]

Several naturally occurring essential oils were evaluated for their effectiveness in maintaining post-mortem quality and extending shelf life of red drum ( Sciaenops ocellatus ). Fresh fish fillets were treated with 4 μl/L clove, cumin and spearmint oils at 10 °C for 2 h and the hardness, pH value, K -value, TCA-soluble peptides, sensory evaluation, biogenic amines and microbiological characteristics determined. The results showed that the fillets treated with spearmint oil significantly maintained tissue hardness when compared to the control. Moreover, spearmint essential oil treatment significantly delayed protein degradation and nucleotide breakdown. The essential oil treatment also inhibited the microbiological properties throughout the storage periods. All the treatments were effective in retarding fish sensory deterioration, exhibited a positive effect, causing low biogenic amines content, especially histamine, putrescine, cadaverine. These results indicate that essential oil treatment might be a potential application for extending the shelf life and maintaining the quality of the red drum. [ABSTRACT FROM AUTHOR]

Protein derived from grass carp ( Ctenopharyngodon idella ) skin was hydrolyzed by using Alcalase to obtain antioxidant peptides. Three antioxidant peptides were isolated from the protein hydrolysate and their amino acid sequences were determined to be Pro-Tyr-Ser-Phe-Lys (640.74 Da), Gly-Phe-Gly-Pro-Glu-Leu (618.89 Da) and Val-Gly-Gly-Arg-Pro (484.56 Da). The three purified peptides exhibited high scavenging activity on DPPH radical (IC 50 2.459, 3.634 and 6.063 mM, respectively), hydroxyl radical (IC 50 3.563, 2.606 and 4.241 mM, respectively) and ABTS radical (IC 50 0.281, 0.530 and 0.960 mM, respectively) in a dose-dependent manner. In addition, all peptides also effectively inhibited the peroxidation in linoleic acid model system. The high activity of purified peptides was attributed to the small sizes and the peculiar amino acid residues within their peptide sequences. Results indicated that the novel peptides isolated from grass carp skin possess potent antioxidant activities and might be used for food preservation and medicinal purposes. However, more detailed studies are required to explore their antioxidant abilities in vivo . [ABSTRACT FROM AUTHOR]

Highlights: [•] Gum arabic+ergothioneine (GAER) retarded nucleotide breakdown and lipid oxidation. [•] GAER coating delayed protein degradation, reduced microbial growth. [•] GAER coating maintained better texture and sensory quality of red sea bream. [ABSTRACT FROM AUTHOR]

Abstract: To obtain an overall view on gene expression during the early stage (24h) of tomato fruit in response to postharvest UV-C irradiation (4kJ/m2), we performed a microarray analysis by using Affymetrix Tomato Genechip. The results showed that 274 and 403 genes were up- or down-regulated, respectively, more than two folds in postharvest tomato fruit irradiated with UV-C as compared with that in control fruit. The up-regulated genes mainly involve in signal transduction, defense response and metabolism. Conversely, genes related to cell wall disassembly, photosynthesis and lipid metabolism were generally down-regulated. These results opened ways to probe into the molecular mechanisms of the effects of postharvest UV-C irradiation on increased disease resistance, delayed softening, better quality maintenance and prolonged postharvest life in tomato fruit. [Copyright &y& Elsevier]

Highlights • Vacuum impregnation AFP minimizes freeze-thaw damage to fish. • hAFP and CS@Fe 3 O 4 nanoparticles have synergistic effect. • They maintain quality to red sea bream during freeze-thaw cycles. Abstract This study examined the effect of herring antifreeze protein (hAFP) combined with chitosan magnetic nanoparticles (CS@Fe 3 O 4), applied through vacuum impregnation, on protein conformation and moisture state of red sea bream during freeze-thaw cycles. DSC and dynamic rheology were used to analyze physicochemical changes. Raman, intrinsic fluorescence and second derivative UV spectrometry were used to explore the structural changes of myofibrillar proteins. Surface hydrophobicity, particle size and zeta-potential were used to analyze protein aggregation and denaturation. AV, POV, and TBA were used to determine the degree of lipid oxidation. LF-NMR and MRI were used to test water migration and distribution. The results indicated that pretreatment of red sea bream through vacuum impregnation with hAFP combined with CS@Fe 3 O 4 solutions could minimize freeze-thaw damage, prevent protein and lipid oxidation. Therefore, these results confirm the importance of hAFP as a valuable food additive in frozen foods. [ABSTRACT FROM AUTHOR]

Abstract: Mature-green tomato fruit (Lycopersicon esculentum cv. Zhenfen 202) were exposed to different doses of UV-B irradiation (10, 20, 40 and 80kJ/m2) and stored in the dark at 14°C, 95% RH for up to 37d. Of the four doses, 20 or 40kJ/m2 was most effective in maintaining a high level of firmness and delaying the colour development. Furthermore, 20 or 40kJ/m2 promoted the accumulation of total phenolics and total flavonoids, and enhanced antioxidant capacity during storage, though UV-B irradiation could reduce the ascorbic acid content. A dose of 10kJ/m2 had similar effects but to a lesser extent. The highest dose of 80kJ/m2 resulted in higher lycopene content, but showed negative effects on texture, colour, and other antioxidants. The optimum dose of UV-B for maintaining sensory qualities and enhancing antioxidant capacity was 20 or 40kJ/m2. These results suggest that UV-B irradiation appears to be a useful non-chemical way of maintaining postharvest quality and enhancing antioxidant capacity in tomato fruit. [ABSTRACT FROM AUTHOR]

• The antifreeze mechanism of hAFP was studied by molecular dynamics. • Vacuum impregnation AFP minimizes F-T damage to fish. • hAFP and CS@Fe 3 O 4 nanoparticles maintain quality to fish during F-T cycles. The interaction between herring antifreeze protein (hAFP) and ice crystals was studied by molecular dynamics simulation in this paper. On this basis, the effect of hAFP on the quality attributes of largemouth bass after three freezing-thawing (F-T) cycles was studied. Scanning electron microscope was conducted to analyze the microstructure changes of muscle fibers. The content of dityrosine/total sulfhydryl/carbonyl and the Ca2+-ATPase activity were measured to explore the degree of protein oxidation. Raman and intrinsic fluorescence spectra were used to measure the protein secondary structure and tertiary conformation. Results showed that hAFP protected the organisms from freezing by binding to the ice crystals, decreasing the freezing point and inhibiting the recrystallization. Furthermore, hAFP combined with chitosan magnetic (CS@Fe 3 O 4) nanoparticles or vacuum impregnation hAFP was shown to be an effective method to reduce the mechanical damage of ice crystals to samples, and decrease the oxidation degree of samples during F-T cycles. [ABSTRACT FROM AUTHOR]

Highlights • Magnetic nanoparticles + microwave thawed bass exhibited satisfactory quality traits. • There were14 proteins were distinctly with the fillet quality traits. • Bioinformatics showed DAPs were involved in protein structure, protein turnover, etc. Abstract The iTRAQ-based quantitative proteomic strategy was used to reveal the effects of magnetic nanoparticles plus microwave thawing (MNPMT) on the largemouth bass fillets quality. A total number of 47 proteins were identified as differentially abundant proteins (DAPs) in fillets treated by microwave thawing (MT), while 13 DAPs were in MNPMT. Bioinformatics analysis of Gene ontology (GO) enrichment, Kyoto encyclopedia of genes and genomes (KEGG) pathway enrichment, Protein-protein interaction (PPI) and subcellular localization prediction of DAPs showed that many DAPs were involved in protein structure, metabolic enzymes, protein turnover and so on. The correlation analyses indicated that 14 DAPs were significantly related with the fillet quality traits. Besides, several discovered proteins might be potential protein markers for pH, color, cooking loss and centrifuge loss of thawed largemouth bass fillet quality. These results provided a further understanding of quality stability of largemouth bass fillet treated by MNPMT from the perspective of proteomics. [ABSTRACT FROM AUTHOR]

In order to evaluate the effects of magnetic nanoparticles plus microwave (MNPMT) or far-infrared (MNPFT) thawing on protein conformation changes and moisture migration of red seabream ( Pagrus major ) fillets, cold storage thawing, microwave thawing, MNPMT, far-infrared thawing and MNPFT were subjected to red seabream fillets. DSC and dynamic rheology were conducted to analyze physicochemical changes. Raman spectra before and after isotope H/D exchange, intrinsic fluorescence and UV second derivative spectra were carried out to explore myofibrillar protein structural changes. Low-field NMR was used to test water migration. SEM was performed to observe fiber microstructure. Results indicated that MNPMT and MNPFT both had a desirable thermal stability and gelation property. Besides, both showed stable protein secondary and tertiary structure. Immobilized water in them also had no significant changes compared with fresh sample. This research provided some novel thawing technologies for application in food industry. [ABSTRACT FROM AUTHOR]

Probiotic supplements have been widely employed to change gut microbiome compositions for the treatment of numerous human disorders since gut flora has a tight association with human health and disease. However, the viability of probiotics has been a major barrier to the application of probiotic products. Here, we developed an electrostatically reinforced and sealed nanocellulose-based macrosphere for probiotic encapsulation. The inside porous gel sphere provides abundant and relatively independent porous spaces for probiotics to live in. The introduction of chitosan hydrochloride (CHC) and alginate (ALG) strengthened the gel structure and contributed to the formulation of a multi-layered structure with pH-responsive properties. The mild strengthening and coating processes avoid severe damage to the sensitive probiotics in the processing process, and the synthesized multi-layer macrospheres could protect probiotics from gastric acid and bile salt conditions. In addition, the dissolvability of the outer shell and the stable inner porous skeleton in intestinal conditions allow the gradual release of the entrapped probiotics in targeted environments. Overall, this work suggests the electrostatically reinforced and sealed nanocellulose-based macrospheres are ideal materials for the probiotic delivery application. [Display omitted] • TEMPO-oxidized cellulose nanofibers crossed by Ca2+ were designed as inner core. • The inner core can provide abundant porous spaces for probiotics to live in. • Chitosan hydrochloride and alginate were introduced to strengthen gel structure. • Composite macrosphere is of multi-layered structure with pH-responsive properties. • The macrosphere can protect probiotics from gastric acid and bile salt conditions. [ABSTRACT FROM AUTHOR]

• PPI/PT/CS ternary and PPI/CS binary complex were synthesized to form microcapsules. • The stability and antioxidant properties of TSO were improved by microcapsule. • Microcapsules prepared with ternary complex exhibited better protection than binary. • PPI/PT/CS complex offered great potential as a wall material in delivery system. Pea protein isolates (PPI)/phlorotannins (PT)/chitosan (CS) ternary complex and PPI/CS binary complex were synthesized to prepare tomato seed oil (TSO) microcapsules. The concentration of PT was determined to be 0.025% (w/w) based on the solubility, emulsification, and UV–visible spectrum of PPI-PT complex. Subsequently, the optimal pHs associated with the formation of PPI/CS and PPI-PT/CS complex coacervates were determined to be pH 6.6 and 6.1, while the optimal ratios were 9:1 and 6:1, respectively. The coacervate microcapsules were successfully produced by freeze-dried method and those formulated with PPI-PT/CS displayed significantly lower surface oil content (14.57 ± 0.22%), higher encapsulation efficiency (70.54 ± 0.13%), lower particle size (5.97 ± 0.16 μm), and PDI (0.25 ± 0.02) than PPI/CS. The microcapsules were characterized by scanning electron microscopy and Fourier Transform infrared spectroscopy. Furthermore, the encapsulated TSO exhibited enhanced thermal and oxidative stability than that of free oil, along with microcapsules fabricated with PPI-PT/CS ternary complex showed better protection than that of free PT. Overall, PPI-PT/CS complex as an effective wall material in delivery system presented great potential. [ABSTRACT FROM AUTHOR]

• Exogenous ABA accelerated postharvest tomato fruit ripening. • ABA expedited the accumulation of most primary metabolites in postharvest tomato fruit. • ABA stimulated gene expressions related with sugar and organic acid metabolisms. • ABA is systematically involved in the regulation of primary metabolism. Primary metabolites play crucial roles during fruit development and ripening. Phytohormone abscisic acid (ABA) has been reported to regulate postharvest tomato fruit ripening. However, knowledge about ABA in regulating primary metabolism in tomato fruit is obscure. In the present research, cherry tomato fruit were infiltrated with 1.0 mM ABA or deionized water under vacuum, and kept in darkness for 15 d. The changes of the relative contents of sugars, organic acids, and amino acids, as well as the expression levels of key genes involved in sugar and organic acid metabolisms, were analyzed. Results showed exogenous ABA accelerated tomato fruit ripening, accompanying with the enhanced changes of fruit color and firmness, the higher levels of respiration rate and ethylene production. Meanwhile, exogenous ABA enhanced the relative levels of some primary metabolites, such as glucose, lyxose and fructose; citric acid, citramalic acid, ascorbic acid and gluconic acid; also serine, pyroglutamic acid, GABA, glutamic acid, aspartic acid, asparagine and glutamine (1.69-3.25 folds). Furthermore, exogenous ABA stimulated the expression levels of most key genes (such as SPSs, SPP2, TIV1, Lins, SUSs, PPCs, MDH and CS) (log 2 fold change ranged from 1.06 to 3.64). Results indicate ABA is systematically involved in the regulation of primary metabolism, which may provide valuable information for exploring technical means to improve tomato taste and flavor. [ABSTRACT FROM AUTHOR]

[Display omitted] • Composite nanoparticles enhance the antioxidant properties of naringenin. • Carbon quantum dots have antioxidant properties by themselves. • Naringenin loaded β-cyclodextrin and carbon quantum dots composite nanoparticles. In this work, naringenin loaded β-cyclodextrin and carbon quantum dots composite nanoparticles were successfully fabricated. The results showed that incorporation of carbon quantum dots not only enhanced antioxidant activities of nanoparticles but also improved encapsulation efficiency of naringenin. Further, the formation of composite nanoparticles was confirmed by a series of characterization methods. The zeta-potential and Fourier transform infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form nanoparticles. X-Ray Diffraction experiment revealed that the material state of the formed naringenin-β-CD-CQDs nanoparticles is amorphous in opposition to the crystalline state of naringenin, β-CD and naringenin-β-CD inclusion complex. Finally, antioxidant activity analyses against DPPH, ABTS+ and Fe2+ chelating, showed an enhanced antioxidant activity of the formed composite nanoparticles compared to their constituents. These results indicated that naringenin can be effectively entrapped in β-cyclodextrin and carbon quantum dots, forming composite nanoparticles with improved antioxidant properties. [ABSTRACT FROM AUTHOR]

• MeJA accelerated the accumulations of total phenolics and flavonoids contents. • MeJA increased the contents of most phenolic compounds during tomato ripening. • MeJA enhanced the enzymatic activities associated with phenylpropanoid pathway. • MeJA up-regulated the expressions of genes involved in phenylpropanoid pathway. Methyl jasmonate (MeJA) acts as an elicitor to stimulate phenolic compounds in fruit and vegetables. To explore the regulation of MeJA on phenolic compounds biosynthesis during postharvest tomato ripening, mature green tomato fruit were treated by 0.5 mM MeJA or deionized water under vacuum, and then kept in darkness for 16 d. Total phenolics and total flavonoids contents, phenolic compounds contents, enzymatic activities, as well as expression levels of genes in response to phenylpropanoid pathway were determined in the present study. Results showed exogenous MeJA enhanced total phenolics and flavonoids contents, augmented the contents of most phenolic compounds, as well as promoted enzymatic activities associated with phenylpropanoid pathway (PAL, C4H, 4CL, CHS, and CHI) during tomato ripening. Furthermore, MeJA up-regulated the expressions of the corresponding genes (1.16- to 19.32-fold) involved in phenylpropanoid pathway during the first 7 d. Results suggested MeJA enhanced phenolic compounds biosynthesis during postharvest tomato ripening via influencing the enzymatic activities and gene expressions. These results may provide valuable information for exploring technical means for the regulation of phenylpropanoid pathway during tomato ripening. [ABSTRACT FROM AUTHOR]

This research was conducted to assess the structure, mechanical, barrier and optical properties of three edible composite films based on chitosan nanoparticles. Films containing cinnamon-perilla essential oil (C-PEO) Pickering nanoemulsion had denser structure and better mechanical properties. In addition, films with anthocyanidins exhibited enhanced antioxidant activity. The results showed that both Pickering nanoemulsion and anthocyanidins could improve some properties of edible composite film based on chitosan nanoparticles. Finally, preservation experiments were carried out. Analysis of storage quality indices (sensory evaluation, microbiological analyses, pH, total volatile basic nitrogen, thiobarbituric acid values, color and texture) revealed the shelf life of fillets wrapped in three kinds of composite film was extended to 6–8 days. The preservation effect of plant essential oil compound anthocyanidin edible film for fillet was the best and anthocyanidins compound chitosan nanoparticles edible film was the best in appearance of protection. • Three novel chitosan nanoparticles films were prepared and characterized. • Physical properties of the film improved with adding Pickering nano-emulsion. • The effect of three kinds of edible film on the preservation of fresh fillets. • Composite film delayed lipid oxidation and proteolysis in fresh fillets. [ABSTRACT FROM AUTHOR]

[Display omitted] • Glycerol monolaurate (GML) supplementation could significantly improve the flesh quality of Larimichthys crocea. • A diet with 0.075% GML increased the non-essential amino acid and unsaturated fatty acid contents of Larimichthys crocea in muscle. • The addition of GML dramatically augmented amino acid biosynthesis and metabolism. • GML could activate the myogenic-related signaling pathway of Larimichthys crocea in muscle. To improve the quality of cultured large yellow croaker (Larimichthys crocea), this study was performed to study the impacts of glycerol monolaurate (GML) on the nutritional value, growth performance, muscle texture, and taste intensity of L. crocea. The results showed that GML as a feed additive significantly increased the crude lipid content and reduced the diameters of muscle fibers, which in turn markedly altered the flesh texture in terms of cohesiveness. Moreover, the taste indicators (umami and richness) and flavor-related amino acid (glutamic acid, glycine, and proline) contents of L. crocea muscle were significantly higher in the GML group. Metabolomic and gene expression analyses showed that GML supplementation could significantly improve amino acid biosynthesis and metabolism, promote protein and lipid synthesis, and activate myogenic-related signaling pathways of L. crocea. Consequently, adding an appropriate amount of GML to fish feed would be conducive to providing healthy, nutrient-rich and acceptably flavored aquatic-products. [ABSTRACT FROM AUTHOR]

Abstract: Button mushrooms (Agaricus bisporus) were dipped for 10min in different concentrations (0.5, 1, and 2mM) of 2,2′-(hydroxynitrosohydrazino)-bisethanamine (DETANO), a nitric oxide donor, then packed in biorientated polypropylene (BOPP) bags, heat sealed and stored at 4°C for 16days (d). Mushroom weight loss, firmness, colour, percent open caps, total phenolics, ascorbic acid and H2O2 contents, superoxide anion () production rate and activities of polyphenol oxidase (PPO), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) were measured. The results indicate that treatment with 1mM DETANO maintained a high level of firmness, delayed browning and cap opening, promoted the accumulation of phenolics, ascorbic acid and reduced the increases in both production rate and H2O2 content. Furthermore, NO inhibited the activity of PPO, and increased the antioxidant enzymes activities of CAT, SOD and APX throughout storage period. Thus it was observed that application of NO in combination with modified atmosphere packaging (MAP) can extend the storage life of button mushroom up to 12d. [Copyright &y& Elsevier]

• Expediting effect of MeJA on ripening was evaluated in postharvest tomato. • MeJA accelerated sucrose accumulation by changing the activities of SPS, AI and NI. • MeJA inhibited the accumulation of fructose and glucose by altering the enzymes. • MeJA changed the expression levels of key genes involved in sucrose metabolism. Sucrose metabolism is a fundamental process during tomato ripening. Studies have shown the role of the phytohormone methyl jasmonate (MeJA) in tomato fruit ripening. However, the role of MeJA in regulating sucrose metabolism in tomato is still unclear. In this study, mature green cherry tomato fruit were infiltrated with MeJA (0.5 mM) or sterile deionized water (control). The changes in color, firmness, and ethylene production in fruit, the contents of sucrose, glucose and fructose, and the enzymatic activities and the expression levels of key genes associated with sucrose metabolism were determined periodically during a storage period of 16 d. MeJA-treated fruit showed a significant acceleration in ripening, with higher a* value and ethylene production and lower firmness. MeJA treatment enhanced sucrose phosphate synthase (SPS) activity, whereas it inhibited acid invertase (AI) and neutral invertase (NI) activities. These changes in enzyme activities together resulted in a significantly higher sucrose content and lower glucose and fructose contents. Furthermore, exogenous MeJA upregulated the gene expression levels of sucrose-phosphate synthase1–4 (SPS1 - 4) and sucrose-phosphate phosphatase2 (SPP2), which were associated with sucrose biosynthesis, and downregulated those related to sucrose degradation, except for sucrose synthase2 (SUS2) and SUS3. The findings indicated that exogenous MeJA might alter sucrose metabolism during tomato ripening by regulating the enzymatic activities and gene expression levels. This research provides valuable information to elucidate the mechanisms via which MeJA regulates tomato sucrose metabolism. [ABSTRACT FROM AUTHOR]

Fish consumption and its processing products has attracted much attention nowadays due to the high nutritional value in fish. However, due to the large amount of water contained in fish, fish products are prone to decay, leading to a rapid decline in fish quality. Therefore, the rapid and effective detection of fish freshness will be crucial for the future seafood industry. Effective visualization of fish freshness under different thawing methods is of great significance in fish quality and conducive to the retention of fish nutrients. Electrical conductivity (EC) is a chemical index of freshness. The purpose of this study is to investigate the combination of hyperspectral imaging (HSI) and multivariate data to identify fish freshness. Multivariate linear stepwise regression (MLSR) algorithm and Partial least squares regression (PLSR) methods were used to calibrate and predict the whole spectrum. The PLSR and MLSR model of 7 characteristic wavelengths (445, 474, 580, 612, 711, 813, 974 nm) extracted by SPA were established, and the combination algorithm for obtaining the best prediction model was SPA coupled with PLSR. The parametric equation established by SPA-PLSR model (R2p of 0.8569 and RMSEP of 19.06) is transferred to each pixel of the image to generate the spatial distribution diagram of EC value. The ability of the models based on HSI to predict the freshness indicators were verified for largemouth bass fillets stored under different thawing methods. The study demonstrated that HSI is a potential non-invasive and non-destructive technique for the identification of fish freshness. • Ultrasonics combined with microwave thawing was assembled by the investigators. • Hyperspectral imaging was used for monitoring of EC value in fish fillet. • Seven effective wavelengths were selected by Successive projections algorithm. • Best calibration model was obtained based on SPA-PLSR. • Image visualization of EC was achieved by an image processing algorithm. [ABSTRACT FROM AUTHOR]