Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time- consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives

Evaluation of differentiated bone cells proliferation by blue shark skin collagen via biochemical for bone tissue engineering

Collagen from a marine resource is believed to have more potential activity in bone tissue engineering and their bioactivity depends on biochemical and structural properties. Considering the above concept, pepsin soluble collagen (PSC) and acid soluble collagen (ASC) from blue shark (Prionace glauca) skin were extracted and its biochemical and osteogenic properties were investigated. The hydroxyproline content was higher in PSC than ASC and the purified collagens contained three distinct bands α1, α2, and β dimer. The purity of collagen was confirmed by the RP-HPLC profile and the thermogravimetric data showed a two-step thermal degradation pattern. ASC had a sharp decline in viscosity at 20–30 °C. Scanning electron microscope (SEM) images revealed the fibrillar network structure of collagens. Proliferation rates of the differentiated mouse bone marrow-mesenchymal stem (dMBMS) and differentiated osteoblastic (dMC3T3E1) cells were increased in collagen treated groups rather than the controls and the effect was dose-dependent, which was further supported by higher osteogenic protein and mRNA expression in collagen treated bone cells. Among two collagens, PSC had significantly increased dMBMS cell proliferation and this was materialized through increasing RUNX2 and collagen-I expression in bone cells. Accordingly, the collagens from blue shark skin with excellent biochemical and osteogenic properties could be a suitable biomaterial for therapeutic application

Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review

Background: Food processing produces large quantities of by-products. Disposal of waste can lead to environmental and human health problems, yet often they can be turned into high value, useful products. For example, crustacean shell wastes from shrimp, crab, lobster, and krill contain large amounts of chitin, a polysaccharide that may be extracted after deproteinisation and demineralization of the exoskeletons. Scope and approach: This review summarizes the current state of knowledge of these crustacean shellfish wastes and the various ways to use chitin. This biopolymer and its derivatives, such as chitosan, have many biological activities (e.g., anti-cancer, antioxidant, and immune-enhancing) and can be used in various applications (e.g., medical, cosmetic, food, and textile). Key findings and conclusions: Due to the huge waste produced each year by the shellfish processing industry and the absence of waste management which represent an environmental hazard, the extraction of chitin from crustaceans' shells may be a solution to minimize the waste and to produce valuable compound which possess biological properties with application in many fields. As a food waste, it is important to also be aware of the non-food uses of these wastes. © 2015 Elsevier Ltd

Marine Bioactive Compounds and Their Health Benefits: A Review

The significance of marine creatures as a source of unique bioactive compounds is expanding. Marine organisms constitue nearly half of the wordwide biodiversity; thus, oceans and sea present a vast resource for new substances and it is considered the largest remaining reservoir of beneficial natural molecules that maight be used as functional constituents in the food sector. This review is an update to the information about recent functional seafood compounds (proteins, peptides, amino acids, fatty acids, sterols, polysaccharides, oligosaccharides, phenolic compounds, photosynthetic pigments, vitamins, and minerals) focusing on their potential use and health benefits. © 2015 Institute of Food Technologists®

Effect of natural zeolite (clinoptilolite) on in vitro biogenic amine production by Gram positive and Gram negative pathogens

The effect of two levels of clinoptilolite (1 and 5%) on the production of biogenic amines (BA) and ammonia (AMN) by Gram positive (Staphylococcus aureus, Enterococcus faecalis, and Listeria monocytogenes) and Gram negative bacteria (Aeromonas hydrophila, Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, and Salmonella Parathypi A), in tyrosine decarboxylase broth (TDB) was studied. A. hydrophila and E. coli produced the highest amounts of amines which were 1223.06 and 2627.90 mg/l, respectively. All strains were able to decarboxylate tyrosine to tyramine (TYR) with E. coli being the highest (1657.19 mg/l). A. hydrophila formed >50 mg/l histamine (HIS) while the other strains produced none or very low concentrations (<4 mg/l). Among Gram-positive pathogens, E. faecalis was characterized as the main amine producer (478.23 mg/l). Although dependent on bacterial strain and level used, the natural zeolite clinoptilolite can be used to decrease BA and AMN production by bacterial strains that are of health concern. © 2018 Frontiers Media S.A. All rights reserved.SUF2010YL6Cukurova University provided funding for the project (Project Number: SUF2010YL6)

Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass

The effects of oil-in-water nanoemulsions using different commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils) on the sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), peroxide value (PV), free fatty acids (FFA), water holding capacity (WHC), and pH) and microbiological qualities (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriacae bacteria) of sea bass (Dicentrarchus labrax) fillets stored at 2±2°C were investigated. The quality of sea bass fillets can be improved using nanoemulsions. This is a unique preservation technique given that purified oils were used without any other chemical compounds. The sensory analyses suggested that nanoemulsion treatment extended the shelf life of the sea bass from 8 days (the control) to 10 days. However, normal acceptability limits for bacterial counts were exceeded after 6 days for the control and 8 days for treated groups. The different commercial oil nanoemulsions noticeably retain the organoleptic quality parameters. Industrial relevance: Nanoemulsions are regarded as self-preserving antimicrobials since the water present in them is effectively bound by its structure and access to the water by microorganisms is restricted. Nanoemulsions have adverse effects on the structure and function on bacteria by destabilising the organism's lipid envelope. Nanoemulsions can be used to extend the shelf life of fresh fish. © 2015 Elsevier Ltd. All rights reserved

Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins

PubMedID: 30857699Growing demand for gelatin has increased interest in using alternative raw materials. In this study, different animal skins; namely frog, tuna and chicken skins; were utilized in gelatin extraction by previously optimized extraction procedures. Quality characteristics and functional properties of the resultant gelatins were comparatively investigated. Frog skin gelatin had the highest protein content with 77.8% while the highest hydroxyproline content was found in chicken skin gelatin with 6.4%. Frog skin gelatin showed a significantly higher melting point (42.7 °C) compared to tuna and chicken gelatins. Bloom value was also significantly higher in frog skin gelatin compared to that of chicken and tuna skin gelatins. Results showed that processing waste like skins of different animals may present opportunities in gelatin production as high quality alternatives. This study may help the industry by providing one hand comparable data over potentially significant sources. © 2019 Elsevier Lt

Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

The antimicrobial effects of olive by-products (olive leaf extract, olive cake, and black water) on foodborne pathogens and fish spoilage bacteria isolated from anchovy, mackerel, and sardine were investigated. Total polyphenol contents in olive by-products were determined by the Folin–Ciocalteu procedure and their chemical composition was also evaluated by gas chromatography-mass spectrometry. The minimum inhibitory concentrations of olive by-product were performed using the broth microdilution method. Their impact on bacterial growth and biogenic amine production were also monitored in anchovy infusion decarboxylase broth. The total phenol content of olive cake and black water were 14.9 and 20.9 mg gallic acid/g extract, respectively. The major compounds were ethyl oleate (52.3%) and squalene (22.8%) in olive cake and palmitic acid (12.2%), phenanthrene (11.9%), and linoleic acid (11.4%) in olive leaf, while black water consisted of 51.1% squalene and 17.5% oleic acid ethyl ester. The minimum inhibitory concentration of olive leaf ranged from 0.78 to 25 mg/mL. Bacterial strains were more sensitive to olive leaf than other olive by-products. Bacterial load in anchovy infusion decarboxylase broth did not always correlate well with biogenic amine production. The effect of olive leaf, olive cake, and black water on biogenic amine accumulation varied depending on specific bacterial strains and biogenic amine. Olive cake and olive leaf generally had a stronger effect on reducing histamine accumulation by bacteria. Therefore, the results showed the potential effect of olive by-products in preventing or reducing the accumulation of histamine, which may beneficially affect human health. © 2017 Taylor & Francis Group, LLC