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Foods
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Aquatic Products: Innovative Processing, Preservation Technologies, and Comprehensive Utilization
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Aquatic Products: Innovative Processing, Preservation Technologies, and Comprehensive Utilization

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (5 January 2024) | Viewed by 5758

Special Issue Editors

Dr. Jinfeng Pan

E-Mail Website
Guest Editor
School of Food Science and Engineering, National Engineering Research Center for Seafood, Dalian Polytechnic University, Dalian, China
Interests: surimi foods; fish gelatin; fish freshness; essential oil; intelligient packaging; emulsion technology; ultrasound technology
Dr. Yi-Qi Zhang

E-Mail Website
Guest Editor
Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310035, China
Interests: aquatic product processing; by-products valorisation; shelf-life extension; health benefits

Special Issue Information

Dear Colleagues,

Aquatic foods refer to the edible resources that could be obtained by capturing or farming from aquatic environment. Compared with mammalian foods such as pork, beef, the production of aquatic foods requires lower cost due to their higher feed conversion ratio. On the other hand, aquatic foods contain many bioactive compounds with functional properties, such as n-3 polyunsaturated fatty acids, collagen, polysaccharide, pigments, etc. Thus, aquatic foods will play important roles in the food security and health improvement of human being in future. Aquatic foods are rich in protein, lipids along with high moisture and enzymes with high activity. Thus, the preservation and processing of them require sophisticated technologies. Recently, innovative technologies e.g., ultrasound frozen and thawing, magnetic cooling storage, pulsed electric fields, essential oil emulsion, intelligent packaging, air-frying, 3D printing, nanodelivery technique, etc. are applied in aquatic food preservation and processing. The effects and mechanism behind these influences are of interest. On the other hand, the aquatic by-products such as fish head, skin, bone, liver, and shrimp shell, algae scrap, etc. are widely used for producing high value nutriceuticals, e.g. peptides, EPA and DHA, asaxanthin, chito-oligosaccharide. The structure and functional properties of these aquatic-source nutritional factors and the green extraction technologies for preparing them are of interest.

Dr. Jinfeng Pan
Dr. Yi-Qi Zhang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • physical field technology
  • intelligent packaging
  • emulsion technology
  • fish gelatin
  • seafood quality
  • by-products valorization
  • green extraction
  • health benefits

Published Papers (3 papers)

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Research

13 pages, 3667 KiB  
Article
Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides
by Yong Wang, Caiyun Wu, Hui Jia, Jan Mráz, Ran Zhao, Shengjie Li, Xiuping Dong and Jinfeng Pan
Foods 2023, 12(15), 2828; https://doi.org/10.3390/foods12152828 - 26 Jul 2023
Cited by 2 | Viewed by 1178
Abstract
This study aimed to investigate the effects of galacto-oligogalactose (GOS) glycosylation on the structural and functional properties of fish gelatin (FG). Results showed that with the increase of glycosylation time, grafting degree and browning increased, and new protein bands with increased molecular weight [...] Read more.
This study aimed to investigate the effects of galacto-oligogalactose (GOS) glycosylation on the structural and functional properties of fish gelatin (FG). Results showed that with the increase of glycosylation time, grafting degree and browning increased, and new protein bands with increased molecular weight were observed by SDS-PAGE. Structural analysis showed that glycosylation reduced intrinsic fluorescence intensity and increased surface hydrophobicity of FG. FTIR analysis showed α-helix content decreased while random coil content increased in glycosylated FG. Emulsion activity index and emulsion stability index along with foam activity and foam stability were significantly elevated in GOS-4 and GOS-8, but FG glycosylated longer than 12 h exhibited less pronounced improvement. Glycosylated FG showed lower gel strength than control. The results indicate that moderate glycosylation could be applied to improve interfacial properties of FG. Full article
(This article belongs to the Special Issue Aquatic Products: Innovative Processing, Preservation Technologies, and Comprehensive Utilization)
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11 pages, 3148 KiB  
Article
Antibacterial Activity and Mechanism of Peptide PV-Q5 against Vibrio parahaemolyticus and Escherichia coli, Derived from Salt-Fermented Penaeus vannamei
by Jingyi Dai, Ritian Jin, Jialong Gao, Jude Juventus Aweya, Rong Lin, Guiling Li and Shen Yang
Foods 2023, 12(9), 1804; https://doi.org/10.3390/foods12091804 - 26 Apr 2023
Cited by 3 | Viewed by 1617
Abstract
The increasing threat posed by antibiotic-resistant pathogens has prompted a shift to the use of naturally-derived antimicrobial peptides (AMPs) in place of chemical preservatives in controlling foodborne pathogens. In this study, ten peptides were identified from salt-fermented shrimps (Penaeus vannamei) using [...] Read more.
The increasing threat posed by antibiotic-resistant pathogens has prompted a shift to the use of naturally-derived antimicrobial peptides (AMPs) in place of chemical preservatives in controlling foodborne pathogens. In this study, ten peptides were identified from salt-fermented shrimps (Penaeus vannamei) using ultra-performance liquid chromatography-mass spectrometry. One of the peptides, designated PV-Q5 (QVRNFPRGSAASPSALASPR), with most features of an AMP, was further explored and found to possess strong antibacterial activity against Vibrio parahaemolyticus and Escherichia coli, with a minimum inhibitory concentration of 31.25 μg/mL. Moreover, PV-Q5 increased bacterial cell membrane permeability and ruptured bacteria cell membranes, as revealed by transmission electron microscopy. Circular dichroism analysis showed that the conformation of PV-Q5 was a random coil in phosphate-buffered saline and α-helical in sodium dodecyl sulfate, which is conducive for interaction with bacteria cell membranes. These findings indicated that PV-Q5 could find potential use in food preservation to control foodborne pathogenic bacteria. Full article
(This article belongs to the Special Issue Aquatic Products: Innovative Processing, Preservation Technologies, and Comprehensive Utilization)
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21 pages, 3255 KiB  
Article
Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp (Penaeus monodon) during Refrigerated Storage
by Narin Charoenphun, Bharathipriya Rajasekaran, Suguna Palanisamy and Karthikeyan Venkatachalam
Foods 2023, 12(5), 1103; https://doi.org/10.3390/foods12051103 - 5 Mar 2023
Cited by 2 | Viewed by 2080
Abstract
The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, [...] Read more.
The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, 1.0, and 1.5%) was ultrasonicated at 210 W with a frequency of 20 kHz for 10 min and a pulse duration of 1s on and 4 off. After that, the coating emulsion was separated into four treatments (T): T1: Coating solution containing basic ALG composition and without the addition of LPE or ultrasonication treatment; T2: ALG coating solution converted into nano-sized particles with ultrasonication and containing 0.5% LPE; T3: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.0% LPE; T4: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.5% LPE. A control (C) was also used, where distilled water was used instead of ALG coating. Before coating the shrimp, all the coating materials were tested for pH, viscosity, turbidity, whiteness index, particle size, and polydispersity index. The control samples had the highest pH and whiteness index and was followed by the lowest viscosity and turbidity (p < 0.05). Among the T1–T4 coating materials, T4 coating had higher turbidity, particle size, polydispersity index, but lower pH, viscosity, and whiteness index (p < 0.05). To study the quality and shelf-life of the shrimp, all coated shrimp samples were refrigerated at 4 °C for a period of 14 days. At 2-day intervals, physiochemical and microbial analyses were performed. The coated shrimp also had a lower increase in pH and weight loss over the storage period (p < 0.05). Coatings containing 1.5% LPE significantly reduced the polyphenol oxidase activity in the shrimp (p > 0.05). The addition of LPE to NP-ALG coatings demonstrated dose-dependent antioxidant activity against protein and lipid oxidation. The highest LPE concentration (1.5%) led to increased total and reactive sulfhydryl content, along with a significant decrease in carbonyl content, peroxide value, thiobarbituric acid reactive substances, p-anisidine, and totox values at the end of the storage period (p < 0.05). Additionally, NP-ALG-LPE coated shrimp samples exhibited an excellent antimicrobial property and significantly inhibited the growth of total viable count, lactic acid bacteria, Enterobacteriaceae, and psychotropic bacteria during storage. These results suggested that NP-ALG-LPE 1.5% coatings effectively maintained the quality as well as extended the shelf-life of shrimp during 14 days of refrigerated storage. Therefore, the use of nanoparticle-based LPE edible coating could be a new and effective way to maintain the quality of shrimp during prolonged storage. Full article
(This article belongs to the Special Issue Aquatic Products: Innovative Processing, Preservation Technologies, and Comprehensive Utilization)
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