Use of Beta Cyclodextrin to Remove Cholesterol and Increase Astaxanthin Content in Shrimp Oil

Shrimp oil is extracted from shrimp (Litopenaeus vannamei) cephalothorax and subjected to the removal of cholesterol by β‐cyclodextrin (βCD). Different oil/βCD ratios (1:2, 1:3, and 1:4, w/w) and homogenization times (1, 10, and 20 min) are used. Cholesterol deduction is attained with increasing βCD levels and homogenization time. Astaxanthin content is augmented, while cholesterol concentration is reduced. Nevertheless, oil yield and astaxanthin concentration of treated oil are decreased as βCD levels are increased. To increase the oil yield, the used βCD is further extracted for three times with ethyl acetate at 1:10 (w/v) ratio, in which yield is increased from 44.6% to 64%. Cholesterol removal of 95% is obtained, while astaxanthin content is increased. Lipid oxidation is lowered as indicated by the lower TOTOX value, peroxide value, thiobarbituric acid reactive substances, and p‐anisidine value. However, lipid hydrolysis is slightly increased after treatment. Volatiles, especially aldehydes and alcohols, are decreased after treatment. FTIR spectra confirm the removal of phospholipid, which might be associated with the decreased oil yield after treatment. With the developed process, total fatty acid is increased by 15.6%, in which monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) are augmented. βCD could remove cholesterol, increase astaxanthin and fatty acid content. Practical Applications: Shrimp oil has been known to be a rich source of astaxanthin and PUFAs with health benefit. However, it also contains cholesterol, which can be a drawback for consumption as the supplement. The removal of cholesterol, while maintaining PUFA and astaxanthin could pave a way for promoting the intake of shrimp oil. Use of βCD for oil treatment with subsequent extraction of remaining oil in the used βCD could be implemented with ease. Another advantage of the developed process is to increase both fatty acid and astaxanthin contents in the resulting oil. As a consequence, shrimp oil with lowered cholesterol can be directly used as food ingredient and also for neutraceutical purpose.     

Preservation of biological materials under desiccation

A number of life forms, including seeds, certain nematodes, bacterial and fungal spores, and cysts of certain crustaceans, show an ability to survive desiccation. The present article reviews the literature available on this subject and critically evaluates the evidence for various mechanisms that may be responsible for these phenomena. Specific mechanisms considered include vitrification (glass formation) by sugars and other polyhydroxy compounds that are accumulated by the desiccated structures, specific effects of polyhydroxy compounds on membranes, effect of “compatible solutes” on conformation of key proteins, as well as other biochemical mechanisms.

The article presents potential applications relevant to food technology and to biotechnology and reviews the research required to materialize more effective use of desiccation in food and biopreservation.     

超高压处理对养殖大黄鱼肉蛋白质特性的影响

目的研究超高压处理对养殖大黄鱼肉蛋白质特性的影响。方法超高压处理养殖大黄鱼肉后,通过双缩脲法、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、差示扫描量热法(differential scanning calorimetry,DSC)及蛋白质巯基含量及持水性分析,研究超高压对养殖大黄鱼肉品质的影响。结果压强对不同类型溶解性的蛋白含量有较大影响。350 MPa 10 min时水溶性蛋白含量最高,达到74.12 mg/g;300 MPa 25 min时酸溶性蛋白含量最高,达到14.53 mg/g。可见超高压处理显著改变了养殖大黄鱼不同溶解性、不同结构蛋白的含量(P0.05);提高了养殖大黄鱼蛋白质的热稳定性;增加了蛋白质的巯基含量;降低了蛋白质的持水能力。结论超高压处理使养殖大黄鱼肉蛋白质的持水性降低,溶解性、巯基含量及热稳定性增加,并使蛋白质结构发生改变。     

南美白对虾虾头、虾壳化学成分的对比研究

对比研究了南美白对虾虾头、虾壳的一般化学威分及氨基酸,脂肪酸、矿质元素组成. 结果表明,虾头、虾壳水分舍量最高,分别为78. 44%和75. 15%;蛋白质,灰分、甲壳素含量丰富,以湿重计,虾头中分别为6. 38%、3. 62%和3. 33%,虾壳中分别为5. 22%、5. 30%和6. 67%;虾头中脂肪、总糖及总酸度以湿基计分别为2. 42%、0. 27%和2. 30%,虾壳中则依次为1. 09%、0. 16%和2. 29%.虾头、虾壳中氨基酸种类齐全,矿质元素含量丰富,含有人体8种必需氨基酸、4种呈味氨基酸以及7种时人体有益的微量元素. 虾头、虾壳中油酸、亚油酸,DHA和EPA含量丰富,不饱扣脂肪酸含量分别占游离脂肪酸总量的55. 57%和48. 42%(以干基计). 对比而言,虾头中脂肪、总糖、蛋白质高于虾壳,分别为虾壳的2. 22倍、1. 69倍和1. 22俄虾头中氨基酸总量及游离脂肪酸总量也明显高于虾壳,分别为虾壳的1. 37倍和2. 96倍;但虾壳中甲壳素含量显著高于虾头,为虾头的2. 00倍;此外,虾壳中钙元素含量极高,占原料干重的19. 6%,比虾头高1.87倍.     

人工培养蛹虫草C19提取液的体外抗氧化活性研究

探讨人工培养的蛹虫草C19的生物学活性,采用化学比色法分别测定蛹虫草提取物的抗氧化活性.实验结果表明,蛹虫草C19提取液具有很强还原能力.提取液为0.12%时,对DPPH的清除率达到(49.7±1.83)%,对MDA生成的抑制率为(88.67±2.59)%;提取液为0.6%时,对O2-·的清除率为(83.22±3.07...     

预油炸虾肉上浆配料的优化

目的研究上浆配料对预油炸虾肉半成品品质的影响并确定最佳上浆配料配方。方法将上浆配料上浆至虾肉中并进行预油炸处理,通过测定预油炸虾肉半成品的出品率、水分含量、嫩度和感官评价,研究淀粉、水、蛋液和食盐4种上浆配料对虾肉半成品品质的影响。在单因素试验的基础上,进行正交试验,得到4种上浆配料对虾肉半成品感官总分影响的最佳添加量。结果在上浆配方中淀粉添加量是影响虾肉半成品感官总分的最关键因素。当淀粉、水、蛋液和食盐的添加量分别为虾肉质量的9%、9%、9%和1.7%时,虾肉半成品具有最佳的品质特性。结论本试验的研究为未来虾类方便食品的工业化生产提供了一定的技术参数。     

内源性蛋白酶酶解南美白对虾虾头、虾壳的研究

研究了温度、固液比、时间、pH值等因素对南美白对虾虾头内源性蛋白酶酶解反应的影响,并以4因素3水平正交试验确定了反应的最佳条件。结果表明,以氨基酸态氮与水解度为指标,最佳水解条件为:固液比1:3.5、温度55℃、时间4h、pH8,氨基酸态氮含量6.53mg/g虾头;短肽最佳组合:固液比1:3.5、温度45℃、时间3h、pH6。     

Antimicrobial Effects of Vapor Phase Thymol,Modified Atmosphere,and Their Combination against Salmonella spp. on Raw Shrimp

Salmonella contamination on raw shrimp is a big food safety concern in the United States currently. This research evaluated the inhibition effects of vapor phase thymol, modified atmosphere (MA), and their combination against Salmonella spp. on raw shrimp. Growth profiles of a Salmonella spp. cocktail (6 strains), inoculated onto the surface of raw shrimp, treated with vapor phase thymol at 3 levels (0, 0.8, and 1.6 mg/L), or MA (59.5% CO₂ + 39.5% N₂ + 1% O₂), both alone and in combination, at 3 temperatures (8, 12, and 16 ºC), were determined. Lag time and maximum growth rate of Salmonella spp. under each treatment were obtained using Baranyi and Roberts models. Results indicated that both vapor phase thymol and MA treatments alone inhibited the growth potential of Salmonella spp. effectively, extending the lag time by 10% to 100% and reducing the maximum growth rate by 14% to 71% compared with controlled samples at experimental temperatures (8, 12, and 16 ºC). Combination treatments of vapor phase thymol and MA exhibited greater inhibition effectiveness than each individual treatment and a synergistic antimicrobial effectiveness could be observed on the lag time extension. To the maximum, at 12 ºC, lag time of Salmonella spp. was extended 59.6% more by the combination treatment of 0.8 mg/L thymol + MA (36.97 h) than those effects combined from 0.8 mg/L thymol treatment and MA treatment alone (23.16 h in total). This combination strategy could be potentially utilized for Salmonella inhibition during the long distance and temperature‐abused raw shrimp import process. Practical Application The vapor phase thymol + MA combination strategy could be potentially applied in temperature‐abused and long‐distance raw shrimp import process to retard the Salmonella spp. growth, therefore reducing its import rejection rate as well as enhancing its food safety level to the consumers’ concerns.     

天然虾青素的提取纯化及其应用

本文对从虾加工废弃物中提取虾青素(Astaxanthin)的常用方法进行了评述。碱提法对环境污染严重,虾青素易被氧化成为虾红素(Astacene);油溶法提取效率高,但提取物不易与高沸点的油分离;低沸点有机溶剂如二氯甲烷等是提取虾青素的有效溶剂,可借助蒸馏技术将溶剂循环利用;超临界萃取法可避免虾青素的降解,可得到高品质的产品,但生产成本高。同时,综述了虾青素在食品、保健品、医药和着色剂等领域中的应用。