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•Review article appraises the biochemical and microbiological changes and major volatiles formation in stored fish.•It explores specifically about the protein and lipid breakdown in ...the muscle.•Included chemical, microbiological and physical indicators of fish freshness.•Enriched with recent innovations and developments on freshness indicators and assessment.•It has also made systematic and in-depth information of fish freshness in tabular form.
Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and TVB-N present as major factors responsible for quality deterioration during storage and maintaining of fish freshness. Freshness is one of the most important parameters in the fish market. There are many methods of estimating fish freshness, out of which some are very costly while others are not user-friendly. However, with more technological innovations, there have been efforts to make a more reliable method of calculating and analyzing freshness. Parameters chosen for assessing the freshness are sensory, physical, chemical and microbiological including the recent trends such as SDS-PAGE, fast protein liquid chromatography, hyper Spectral Imaging Technique, etc. focused on reducing time, destruction and labor. Traditional and recent methods of evaluation of freshness along with their comparison based on several parameters are needed to link them and making it convenient for upcoming researchers to have a detailed study for having a universal indicator for assessing the freshness of fish. Information in the present article has all the methods of assessing the fish freshness been discussed in detail. There has also been focus on bringing the readers knowledge about the comprehensive information related to recent developments. The recommended limit for different indicators signifies the time period for which the particular fish can be stored and it depends upon several factors like species, surrounding environment and enzymatic and non-enzymatic actions. Based on these demands, this paper is uniquely worked upon to review the different literature which brought all the discussions from the past including the recent innovations in assessing the freshness of different fishes with the help of various indicators as well as a complete study of spoilage and toxicity mechanism leading to deterioration in quality, making it easy for the reader and researchers to have quick glance over the trends and innovations.
Fruits and vegetables are generally considered as important contributors to a healthy diet and their intake is extremely helpful to reduce the risk of specific diseases like cancers, cardiovascular ...diseases, neural tube defects, and cataracts. Bioactive constituents from fruits and vegetables, such as carotenoids, folic acid and dietary fiber appear to play important roles in the prevention of these diseases. Carotenoids and their derivatives are versatile isoprenoids and play a vital role in plants and animals, starting from cellular antioxidant to gene regulation and so their importance at cellular and molecular level is well established. The most significant aspect of carotenoids in our diet is the antioxidant and provitamin A activity, and also the color that they impart to our food. The composition and bioavailability of carotenoids in food are significantly influenced by processing and other post-harvest technologies. This review discusses the theoretical aspects and recent developments in structural properties, biosynthesis and enhancement, processing, methods of analysis, composition in fruits and vegetables, and bioaccessibility and bioavailability of carotenoids. Additionally, future research challenges in this context are identified.
•Versatile use of carotenoids makes them potential candidates for genetic enhancement.•The food matrix plays a significant role in bioavailability of carotenoids.•All the available processing methods cause significant degradation of carotenoids.•HPLC is the gold standard for analysis of carotenoids in biological and food samples.
Edible oleogels made from rice bran wax (RBW) or ethylcellulose (EC) organogelators in combination with vegetable oils and other non-fat ingredients were used to produce oleogel cream cheese ...products. Four oleogel cream cheese products, two containing RBW and two with EC, were prepared and compared to control samples including full-fat and fat-free commercial cream cheese samples. Upon compositional analysis, all the oleogel cream cheese (OCC) samples showed approximately a 25% reduction in total fat content in comparison to the full-fat commercial control. More specifically by the replacement of saturated fat with healthier unsaturated fat alternatives, an improved fatty acid profile of cream cheese products was documented. Similar compositional analysis was also performed on a cream cheese sample made with non-gelled vegetable oil. Using a single penetration test and a strain sweep test, oleogel cream cheese samples prepared with RBW displayed comparable hardness, spreadability, and stickiness values to the full-fat commercial control sample. EC OCC samples also showed comparable hardness, spreadability and stickiness values but exhibited reduced adhesiveness values compared to the full-fat control. The successful microstructural incorporation of oleogels into a cream cheese, along with similarities in fat globule size, between OCC samples and commercial controls was confirmed with Confocal Laser Scanning Microscopy. The similarity in microstructure can be accounted for the similarities in textural properties between the OCC samples and the full-fat control. These results provide a thorough characterization of the use of RBW and EC in oleogels and their potential as a healthy alternative to saturated fat in cream cheese applications.
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•Vegetable oleogels were used for the first time in cheese products to produce low fat cream cheese.•Different organogels impact the structural properties of the final products differently.•Food grade organogels have potential use in dairy products to enhance their fatty acid profile.
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•Microbial community of cheonggukjang, Korean fermented soybean food was analysed by shotgun sequence.•Domains showed bacteria (95.83%), and rest were virus, eukaryotes and ...archaea.•Firmicutes (98.04%) was the most abundant phylum with Bacillus thermoamylovorans (39.69%) as the abundant species.•Different genes and the corresponding functional pathways were predicted computationally.•Predictive amino acids from KEGG annotation was validated with experimental amino acid profiles.
Cheonggukjang is a naturally fermented soybean food of Korea. The present study was aimed to reveal the whole microbial community structure of naturally fermented cheonggukjang along with the prediction of microbial functional profiles by shotgun metagenomic sequence analysis. Metataxonomic profile of cheonggukjang samples showed different domains viz. bacteria (95.83%), virus (2.26%), unclassified (1.84%), eukaryotes (0.05%) and archaea (0.005%). Overall, 44 phyla, 286 families, 722 genera and 1437 species were identified. Firmicutes was the most abundant phylum (98.04%) followed by Proteobacteria (1.49%), Deinococcus-Thermus (0.14%). Bacillus thermoamylovorans was the most abundant species in cheonggukjang followed by Bacillus licheniformis, Bacillus glycinifermentans, Bacillus subtilis, Bacillus paralicheniformis, Bacillus amyloliquifaciens, Brevibacillus borstelensis, Brevibacillus sonorensis Brevibacillus, Acinetobacter, Carnobacterium, Paenibacillus, Cronobacter Enterococcus, Enterobacter, Terriglobus, Psychrobacter and Virgibacillus. A colossal diversity of the genus Bacillus was detected with 150 species. Functional analysis of cheonggukjang metagenome revealed the genes for the synthesis and metabolism of wide range of bioactive compounds including, various essential amino acids, conjugated amino acids, different vitamins, flavonoids, and enzymes. Amino acid profiles obtained from KEGG annotation in cheonggukjang were validated with experimental result of amino acid profiles.
Chinese dark teas (CDTs) are post-fermented tea products, which are mainly produced in Southwestern China. The health benefits and chemistry of CDTs are increasing trends in the research field of ...teas. Deactivated leaves of Camellia sinensis and Camellia assamica are post-fermented under controlled conditions to make CDTs, the quality of which is dependent on the microorganisms like Aspergillus, Penicillium and Eurotium species in postfermentation process. It has been proved that CDTs have anti-obesity effects with respect to decreasing the total serum cholesterol, triglyceride, low density lipoprotein cholesterol (LDL-C) by inhibiting the lipid absorption and biosynthesis. Furthermore, CDTs possess antimicrobial, antioxidative and antimutagenic activities. Besides the health benefits, the safety of CDTs was assessed by acute and chronic toxicity evaluation. Postfermentation structurally changes the original compounds of raw CDTs, significantly decreases the contents of catechins and forms some novel catechins derivatives. In the present paper, we review the postfermentation characteristics, biological activities, chemical constituents and composition analysis of CDTs.
► Chinese dark teas (CDTs) are special because post-fermentation by fungi. ► CDTs showed the potent hypolipemic effects. ► Post-fermentation changes the chemical constituents of tea. ► Special fungus improves the manufacture process of CDTs.
This study aims to shed light on the changes provoked by boiling, steaming and sous-vide cooking on the lipids and volatile profile of farmed and wild European sea bass meat. None of the cooking ...techniques provoked changes due to hydrolytic or oxidation processes detectable by 1H NMR on sea bass lipids. The lipid profile of main and minor lipidic components was maintained after cooking. However, study by SPME-GC/MS evidenced that steaming and sous-vide cooking modified the volatile profile of sea bass meat, especially in farmed specimens. The compounds generated came from the occurrence, to a very small extent, of lipid and protein degradation. By contrast, boiling scarcely modified the initial characteristics of raw sea bass. Thus, from a sensory point of view and considering the odour-active compounds generated, steaming and sous-vide cooking provoked more noticeable changes than boiling, especially in farmed sea bass meat.
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•The effect of boiling, steaming and sous-vide cooking on sea bass was investigated.•1H NMR and SPME-GC/MS were used to study changes in lipids and volatile profiles.•None of the cooking techniques provoked significant changes in lipid composition.•Only steaming and sous-vide cooking significantly modified fish volatile profiles.•Plastic vacuum bag-derived hydrocarbons were found in sous-vide cooked samples.
The present study strengthens the food preservative potential of plant essential oils (EOs) viz. Origanum majorana L., Coriandrum sativum L., Hedychium spicatum Ham. ex Smith, Commiphora myrrha ...(Nees) Engl., and Cananga odorata Hook.f. & Thomson based on their antifungal, antiaflatoxin, and antioxidant efficacy. The essential oils were found more efficacious than some prevalent organic preservatives viz. salicylic acid, BHT, ascorbic acid and gallic acid as they inhibited the growth and aflatoxin secretion of the aflatoxigenic strain Aspergillus flavus (LHP-6) at lower concentrations. The minimum inhibitory concentration of EOs against the toxigenic strain of A. flavus ranged between 2.0μl/ml and 3.0μl/ml. In addition, the EOs exhibited broad fungitoxic spectrum against nine food borne molds and strong antioxidant activity. The IC50 value of the oils ranged between 1.3 and 21.67μl/ml while their total phenolic content ranged between 2.90 and 33.33μg/mg. All the EOs except C. odorata showed non-phytotoxic nature on germination of chickpea seeds. During in vivo investigations in food system all the five essential oils showed above 50% protection of chickpea seed from A. flavus infestation showing their potential as plant based preservatives for enhancement of shelf life of food items.
► The study explores the efficacy of essential oils as botanical pesticide. ► Antifungal, antiaflatoxin and antioxidant activities of essential oils ► Total phenolic contents of essential oils ► Non‐phytotoxic nature of essential oils ► In vivo efficacy of essential oil in food system
Blueberries (Vaccinium spp.) have great beneficial effects, and their leaves are rich in phenolics. In the present study, the total phenolic, total flavonoid, and proanthocyanidin contents in the ...leaf extracts from 73 different blueberry cultivars among five categories were investigated. The phenolic composition was analyzed, and the antioxidants were also evaluated. Here, a total of 23 individual phenolic constituents were identified, among which eight predominant phenolics were quantified, including five caffeoylquinic acids, two quercetin glycosides, and one kaempferol glycoside. The different cultivars could be well clustered according to their phenolic compositions and antioxidant capacities. The correlations among the quantified phenolic constituents and the antioxidant capacities were determined using principal component analysis. The results indicated that blueberry leaves may be a potential resource of antioxidant phenolics, and the differences among the cultivars should be considered when blueberry leaves are further developed.
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•Blueberry leaves of 73 different cultivars among 5 categories were investigated.•The relationships between phenolic contents and antioxidant capacities were explored.•Rabbiteye blueberry cultivars showed higher phenolic content and better correlation.•Blueberry leaves have the potential to be developed as nutraceutical supplements.•It is applicable for the breeding program and overall utilization of blueberries.
Vitis davidii Föex is widely planted in South China as a potential wine making grape. In this study, yeast communities during the spontaneous fermentations of two varieties of Vitis davidii Föex in ...Guizhou, China were investigated. Hanseniaspora uvarum, Pichia terricola, Saccharomyces cerevisiae/S. mikatae, and Schizosaccharomyces japonicus were the four main yeast species detected by culture-dependent and high-throughput sequencing approaches. However, the composition of minor yeast species was quite different as revealed by the two approaches. Ten yeast species including Debaryomyces hansenii, Rhodotorula mucilaginosa, Sporidiobolus paraoseus, Starmerella bacillaris, Zygoascus meyerae, etc. were detected by culture-dependent approaches, whereas the other five species were found by high-throughput sequencing analysis. S. japonicus was widely found during spontaneous fermentations and its concentrations were mostly higher than that of S. cerevisiae. The difference in grape varieties and fermentation conditions contributed to yeast diversity. The results of this study provide basic information on indigenous yeast diversity from Vitis davidii Föex in Guizhou, which would help to exploit the potential of non-Saccharomyces yeast species with good oenological attributes.
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•Vitis davidii Föex showed distinctive yeast diversity in spontaneous fermentations.•Schizosaccharomyces japonicus were predominant yeast species.•Saccharomyces cerevisiae/S. mikatae seemed not be able to compete with S. japonicus.•ITS-amplicon high-throughput sequencing could not detect all yeast species found.
With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to ...modulate the formation of volatiles upon kernel roasting. After Viscozyme treatment, the content of simple sugars and free amino acids in PK increased by 4.4-fold and 4.5-fold, respectively. After kernel roasting and oil extraction, significantly more 2,5-dimethylfuran, 2-(methylthio)methyl-furan, 1-(2-furanyl)-ethanone, 1-(2-furyl)-2-propanone, 5-methyl-2-furancarboxaldehyde and 2-acetyl-5-methylfuran but less 2-furanmethanol and 2-furanmethanol acetate were found in treated PKO; the correlation between their formation and simple sugar profile was estimated by using partial least square regression (PLS1). Obvious differences in pyrroles and Strecker aldehydes were also found between the control and treated PKOs. Principal component analysis (PCA) clearly discriminated the treated PKOs from that of control PKOs on the basis of all volatile compounds. Such changes in volatiles translated into distinct sensory attributes, whereby treated PKO was more caramelic and burnt after aqueous extraction and more nutty, roasty, caramelic and smoky after solvent extraction.
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•Viscozyme treatment resulted in increments of soluble sugars and free amino acids.•Obvious changes in O-heterocyclics and Strecker aldehydes were found in treated PKO.•Treated PKOs had more roasted and caramelic favour notes.•Viscozyme is capable of positively modifying the flavor of the PKO.
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