Pub Date : 2022-12-28DOI: 10.1080/10498850.2022.2155497
S. Murali, P. V. Alfiya, D. Delfiya, M. P. Samuel, G. Ninan
ABSTRACT At present, the fisheries sector’s contribution to the world as a source of nutrients and wealth is highly significant. Fisherfolks harvest marine products like fish, prawns, and squid in a surplus amount; however, due to the non-availability of cold chain facilities, a lot of items are spoiled. Hence, drying is practiced in most parts of the world to preserve marine products. Studies have reported use of various designs of the solar hybrid dryer for drying of marine products. However, there is no comprehensive report on different designs of solar dryers and their application, especially in the drying of marine products. Hence, this review focused on solar drying, various designs of solar-based dryers, and the application of solar hybrid drying systems for marine products including the quality analysis of the final product.
{"title":"Solar Hybrid Drying System for Marine Applications – A Comprehensive Review","authors":"S. Murali, P. V. Alfiya, D. Delfiya, M. P. Samuel, G. Ninan","doi":"10.1080/10498850.2022.2155497","DOIUrl":"https://doi.org/10.1080/10498850.2022.2155497","url":null,"abstract":"ABSTRACT At present, the fisheries sector’s contribution to the world as a source of nutrients and wealth is highly significant. Fisherfolks harvest marine products like fish, prawns, and squid in a surplus amount; however, due to the non-availability of cold chain facilities, a lot of items are spoiled. Hence, drying is practiced in most parts of the world to preserve marine products. Studies have reported use of various designs of the solar hybrid dryer for drying of marine products. However, there is no comprehensive report on different designs of solar dryers and their application, especially in the drying of marine products. Hence, this review focused on solar drying, various designs of solar-based dryers, and the application of solar hybrid drying systems for marine products including the quality analysis of the final product.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"38 - 58"},"PeriodicalIF":1.6,"publicationDate":"2022-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48747367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-22DOI: 10.1080/10498850.2022.2157689
H. Amin, N. Hamza, O. Ahmed
ABSTRACT New processed food products from the conch were developed including dehydrated edible meat pieces (DM), instant dehydrated soup product (IS), and frozen hot smoked edible meat pieces (HM). Fresh conch brought from the Red Sea Coast, Egypt. All products had good sources of protein (up to 45% on a dry weight basis). All had high nutritional values, 373.9, 472.5, and 379.5 Kcal/100g for DM, IS, and HM products. The overall acceptability of the products was ranged from extremely like to very good even after storage. Total bacterial count, psychrophilic bacteria, and fungi counts were all at a safe level.
{"title":"Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation","authors":"H. Amin, N. Hamza, O. Ahmed","doi":"10.1080/10498850.2022.2157689","DOIUrl":"https://doi.org/10.1080/10498850.2022.2157689","url":null,"abstract":"ABSTRACT New processed food products from the conch were developed including dehydrated edible meat pieces (DM), instant dehydrated soup product (IS), and frozen hot smoked edible meat pieces (HM). Fresh conch brought from the Red Sea Coast, Egypt. All products had good sources of protein (up to 45% on a dry weight basis). All had high nutritional values, 373.9, 472.5, and 379.5 Kcal/100g for DM, IS, and HM products. The overall acceptability of the products was ranged from extremely like to very good even after storage. Total bacterial count, psychrophilic bacteria, and fungi counts were all at a safe level.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"69 - 80"},"PeriodicalIF":1.6,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46174196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-22DOI: 10.1080/10498850.2022.2154183
Sylvia Smith, J. Trushenski, A. Hasin
ABSTRACT While there is a growing need to increase farm fish production to meet food security needs of a growing population, humane slaughter treatments are not well understood. Use of sedative agents prior to slaughter can facilitate a more rapid and humane slaughter process. The present study was undertaken to evaluate the effects of implementing preslaughter electrosedation on the quality and consumer acceptance of farmed rainbow trout. A consumer sensory panel (n = 65) was conducted comparing rainbow trout slaughtered according to two methods: (1) immersion in an ice-water slurry (Control) or (2) immersion in an ice-water slurry immediately preceded by electrosedation (Electrosedation). Results from a sensory triangle test determined that there was no significant difference between the two fish harvested by different methods. These results suggest that electrosedation does not impact the sensory quality of farmed rainbow trout. This demonstrates that preslaughter electrosedation effectively aligns interests regarding animal welfare, efficiency, and product quality in the production of farm rainbow trout. This is an important finding as the results could provide insights for treating fish humanely without sacrificing the quality while meeting the demands of a highly regulated industry.
{"title":"Preslaughter Sedation Maintains Sensory Quality of Farmed Rainbow Trout (Oncorhynchus mykiss) and Addresses Consumer Concerns Regarding Animal Welfare","authors":"Sylvia Smith, J. Trushenski, A. Hasin","doi":"10.1080/10498850.2022.2154183","DOIUrl":"https://doi.org/10.1080/10498850.2022.2154183","url":null,"abstract":"ABSTRACT While there is a growing need to increase farm fish production to meet food security needs of a growing population, humane slaughter treatments are not well understood. Use of sedative agents prior to slaughter can facilitate a more rapid and humane slaughter process. The present study was undertaken to evaluate the effects of implementing preslaughter electrosedation on the quality and consumer acceptance of farmed rainbow trout. A consumer sensory panel (n = 65) was conducted comparing rainbow trout slaughtered according to two methods: (1) immersion in an ice-water slurry (Control) or (2) immersion in an ice-water slurry immediately preceded by electrosedation (Electrosedation). Results from a sensory triangle test determined that there was no significant difference between the two fish harvested by different methods. These results suggest that electrosedation does not impact the sensory quality of farmed rainbow trout. This demonstrates that preslaughter electrosedation effectively aligns interests regarding animal welfare, efficiency, and product quality in the production of farm rainbow trout. This is an important finding as the results could provide insights for treating fish humanely without sacrificing the quality while meeting the demands of a highly regulated industry.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"13 - 22"},"PeriodicalIF":1.6,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45817453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-19DOI: 10.1080/10498850.2022.2154628
N. B. Dergal, C. Douny, P. Gustin, S. Abi-Ayad, M. Scippo
ABSTRACT The monitoring of six biogenic amines (histamine, putrescine, cadaverine, tyramine, spermine, and spermidine) in tilapia (Oreochromis niloticus) flesh held at +4°C and +30°C was accomplished using a straightforward, inexpensive, and trustworthy HPTLC approach. For the three tested concentrations of 50, 100, and 200 mg kg−1, the performance parameters of the method were good in terms of linearity within the range of 25–300 mg kg−1 (R2 ≥ 0.984), precision (RSD ≤ 16%), trueness and accuracy (-20% to +10% range). The shelf life of tilapia was restricted to 18 hours under ambient storage conditions due to its putrescine and cadaverine contents.
{"title":"Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method","authors":"N. B. Dergal, C. Douny, P. Gustin, S. Abi-Ayad, M. Scippo","doi":"10.1080/10498850.2022.2154628","DOIUrl":"https://doi.org/10.1080/10498850.2022.2154628","url":null,"abstract":"ABSTRACT The monitoring of six biogenic amines (histamine, putrescine, cadaverine, tyramine, spermine, and spermidine) in tilapia (Oreochromis niloticus) flesh held at +4°C and +30°C was accomplished using a straightforward, inexpensive, and trustworthy HPTLC approach. For the three tested concentrations of 50, 100, and 200 mg kg−1, the performance parameters of the method were good in terms of linearity within the range of 25–300 mg kg−1 (R2 ≥ 0.984), precision (RSD ≤ 16%), trueness and accuracy (-20% to +10% range). The shelf life of tilapia was restricted to 18 hours under ambient storage conditions due to its putrescine and cadaverine contents. ","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"23 - 37"},"PeriodicalIF":1.6,"publicationDate":"2022-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43493285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The predicted model of the sensory quality of refrigerated tilapia skin at 8°C was constructed using near-infrared spectroscopy (NIRS) based on the principle of sample packaging integrity. The characteristic spectral intervals were chosen from preprocessed spectral data using synergy interval partial least squares (siPLS), principal component analysis, and Jordan–Elman back propagation-artificial neural network (JENN) was used to build a prediction model for tilapia skin quality parameter. The results showed that the multiple scatter correction (MSC) + 2nd derivative was the best-preprocessed method, and the four characteristic spectral intervals were 680–740, 742–800, 980–1040, and 1150–1210 nm. Further, the cumulative contribution rate of the first three principal components was 99.15%. Additionally, the root mean square error of cross-validation set (RMSECV) of transfer function (tanh) of the model was 0.386, the determinant coefficient for prediction ( ) was 0.973, and the RMSECV and were 0.393 and 0.971 for unknown samples, respectively. The results showed that NIRS combined with JENN could allow rapid and accurate evaluation of tilapia skin quality in the range of 73.00–97.00 scores.
{"title":"The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum","authors":"Huawei Ma, Min Lv, Zhide Ruan, Fariha Latif, Chuanyan Pan, Xu Luo, Qiong Yang, Xiaobao Qi, Yuan Zhong, Ailing Guo","doi":"10.1080/10498850.2022.2157229","DOIUrl":"https://doi.org/10.1080/10498850.2022.2157229","url":null,"abstract":"ABSTRACT The predicted model of the sensory quality of refrigerated tilapia skin at 8°C was constructed using near-infrared spectroscopy (NIRS) based on the principle of sample packaging integrity. The characteristic spectral intervals were chosen from preprocessed spectral data using synergy interval partial least squares (siPLS), principal component analysis, and Jordan–Elman back propagation-artificial neural network (JENN) was used to build a prediction model for tilapia skin quality parameter. The results showed that the multiple scatter correction (MSC) + 2nd derivative was the best-preprocessed method, and the four characteristic spectral intervals were 680–740, 742–800, 980–1040, and 1150–1210 nm. Further, the cumulative contribution rate of the first three principal components was 99.15%. Additionally, the root mean square error of cross-validation set (RMSECV) of transfer function (tanh) of the model was 0.386, the determinant coefficient for prediction ( ) was 0.973, and the RMSECV and were 0.393 and 0.971 for unknown samples, respectively. The results showed that NIRS combined with JENN could allow rapid and accurate evaluation of tilapia skin quality in the range of 73.00–97.00 scores.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"59 - 68"},"PeriodicalIF":1.6,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46531606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-05DOI: 10.1080/10498850.2022.2150107
H. Maqbool, Z. Abubacker, Muhammad P. Safeena, M. Azhar, C.A. Joshy
ABSTRACT The effect of beetroot peel extract (BPE) on the quality of vacuum-packed fresh mahseer steaks (Tor khudree) was evaluated under chilled conditions (2°C) over a period of 15 days. Liquid chromatography mass-spectrometry (LC-MS) analysis was used to quantify BPE for the characterization of phenolic and flavonoid compounds. The fish samples were analyzed for sensory, biochemical, and microbiological parameters. Treatments included the following: CtAP (control samples, untreated: air packed), CtVP (control samples, untreated: vacuum packed), and BtVP (vacuum packed, treated with BPE 20% v/v). When comparing CtAP and CtVP mahseer steaks to BtVP mahseer steaks, the total plate count was higher, followed by the Enterobacteriaceae count. Based on the changes in quality indices, beetroot peel extract treated steaks showed significant (P < 0.05) control over lipid oxidation and microbial growth compared to CtAP and CtVP steaks throughout the storage. As per the sensory analysis, air-packed steaks were found to have a shelf life of about 9 days; vacuum-packed steaks were found to be acceptable for 12 days, whereas beetroot peel extract treated vacuum-packed steaks were acceptable for 18 days. Consequently, vacuum-packaging in combination with BPE treatment was found to delay the spoilage phenomenon, thereby increasing the shelf life of mahseer steaks.
{"title":"The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks","authors":"H. Maqbool, Z. Abubacker, Muhammad P. Safeena, M. Azhar, C.A. Joshy","doi":"10.1080/10498850.2022.2150107","DOIUrl":"https://doi.org/10.1080/10498850.2022.2150107","url":null,"abstract":"ABSTRACT The effect of beetroot peel extract (BPE) on the quality of vacuum-packed fresh mahseer steaks (Tor khudree) was evaluated under chilled conditions (2°C) over a period of 15 days. Liquid chromatography mass-spectrometry (LC-MS) analysis was used to quantify BPE for the characterization of phenolic and flavonoid compounds. The fish samples were analyzed for sensory, biochemical, and microbiological parameters. Treatments included the following: CtAP (control samples, untreated: air packed), CtVP (control samples, untreated: vacuum packed), and BtVP (vacuum packed, treated with BPE 20% v/v). When comparing CtAP and CtVP mahseer steaks to BtVP mahseer steaks, the total plate count was higher, followed by the Enterobacteriaceae count. Based on the changes in quality indices, beetroot peel extract treated steaks showed significant (P < 0.05) control over lipid oxidation and microbial growth compared to CtAP and CtVP steaks throughout the storage. As per the sensory analysis, air-packed steaks were found to have a shelf life of about 9 days; vacuum-packed steaks were found to be acceptable for 12 days, whereas beetroot peel extract treated vacuum-packed steaks were acceptable for 18 days. Consequently, vacuum-packaging in combination with BPE treatment was found to delay the spoilage phenomenon, thereby increasing the shelf life of mahseer steaks.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"1 - 12"},"PeriodicalIF":1.6,"publicationDate":"2022-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48279329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-16DOI: 10.1080/10498850.2022.2146555
M. Esaiassen, Tonje K. Jensen, Venil T. Eilertsen, R. Larsen, S. Olsen, T. Tobiassen
ABSTRACT A large part of the Northeast Atlantic cod caught with trawls is landed frozen, processed, and sold thawed. Many trawlers have adapted a fishing practice termed ‘buffer towing’, causing probability for poor exsanguination and fillet redness. Here, the effect of buffer towing upon color and hemoglobin concentration in cod loin section is studied, and the development of TVB-N during chilled storage of thawed cod. No significant differences were proven for redness or hemoglobin concentration in loin from cod exposed to regular haul-back or buffer towing. Neither were significant differences found in TVB-N levels during chilled storage at 0 and 4°C.
{"title":"The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)","authors":"M. Esaiassen, Tonje K. Jensen, Venil T. Eilertsen, R. Larsen, S. Olsen, T. Tobiassen","doi":"10.1080/10498850.2022.2146555","DOIUrl":"https://doi.org/10.1080/10498850.2022.2146555","url":null,"abstract":"ABSTRACT A large part of the Northeast Atlantic cod caught with trawls is landed frozen, processed, and sold thawed. Many trawlers have adapted a fishing practice termed ‘buffer towing’, causing probability for poor exsanguination and fillet redness. Here, the effect of buffer towing upon color and hemoglobin concentration in cod loin section is studied, and the development of TVB-N during chilled storage of thawed cod. No significant differences were proven for redness or hemoglobin concentration in loin from cod exposed to regular haul-back or buffer towing. Neither were significant differences found in TVB-N levels during chilled storage at 0 and 4°C.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"111 - 118"},"PeriodicalIF":1.6,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45333285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-31DOI: 10.1080/10498850.2022.2133584
A. Shaviklo, S. Abolghasemi, R. Taati, Navid Malekpour
ABSTRACT The abstract was corrected as follows:The sensory improvement of tuna dark flesh (TDF) and its application in meatball formulation were studied. The levels of trimethylamine, total volatile nitrogen, peroxide, and TBARS values of TDF surimi (TDFS) were decreased significantly compared to the TDF. The leaching process increased whiteness and decreased fat, myoglobin, and metmyoglobin contents, total Fe, and Heme Fe significantly. The new meat product was developed based on sensory data and consisted of 49 g/100 g beef mince and 21 g/100 g TDFS. The shelf-life study within 4-months frozen storage at −24°C indicated that the prototypes and control had similar sensory, physicochemical, and microbial characteristics within the study.
摘要：对金枪鱼深色果肉（TDF）的感官改善及其在肉丸配方中的应用进行了研究。与TDF相比，TDF鱼糜（TDFS）的三甲胺、总挥发性氮、过氧化物和TBARS值显著降低。浸出过程显著提高了白度，降低了脂肪、肌红蛋白和肌红蛋白含量、总铁和血红素铁。这种新的肉制品是根据感官数据开发的，由49种 g/100 g牛肉糜和21 g/100 g TDFS。在−24°C下冷冻储存4个月内的保质期研究表明，原型和对照在研究中具有相似的感官、物理化学和微生物特征。
{"title":"Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development","authors":"A. Shaviklo, S. Abolghasemi, R. Taati, Navid Malekpour","doi":"10.1080/10498850.2022.2133584","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133584","url":null,"abstract":"ABSTRACT The abstract was corrected as follows:The sensory improvement of tuna dark flesh (TDF) and its application in meatball formulation were studied. The levels of trimethylamine, total volatile nitrogen, peroxide, and TBARS values of TDF surimi (TDFS) were decreased significantly compared to the TDF. The leaching process increased whiteness and decreased fat, myoglobin, and metmyoglobin contents, total Fe, and Heme Fe significantly. The new meat product was developed based on sensory data and consisted of 49 g/100 g beef mince and 21 g/100 g TDFS. The shelf-life study within 4-months frozen storage at −24°C indicated that the prototypes and control had similar sensory, physicochemical, and microbial characteristics within the study.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1142 - 1156"},"PeriodicalIF":1.6,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46677759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-30DOI: 10.1080/10498850.2022.2132842
M. Gholizadeh, K. Tahvildari, M. Nozari
ABSTRACT This survey investigated the characteristics of gelatin from A.stellatus n.cyrenisis Berg skin waste and its film formation properties with medium and high molecular weights of chitosan (Ch) at various ratios. The FT-IR analysis of these films confirms the interaction between chitosan and gelatin. The transparency at 500 nm indicates that chitosan/gelatin film are very transparent. The film with a 50:50 ratio of chitosan to gelatin has the highest tensile strength, elastic modulus, elongation, and water adsorption capacity. The results show that combining gelatin and chitosan results in a new composite with improved mechanical attributes and antibacterial activity for food packaging.
{"title":"Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan","authors":"M. Gholizadeh, K. Tahvildari, M. Nozari","doi":"10.1080/10498850.2022.2132842","DOIUrl":"https://doi.org/10.1080/10498850.2022.2132842","url":null,"abstract":"ABSTRACT This survey investigated the characteristics of gelatin from A.stellatus n.cyrenisis Berg skin waste and its film formation properties with medium and high molecular weights of chitosan (Ch) at various ratios. The FT-IR analysis of these films confirms the interaction between chitosan and gelatin. The transparency at 500 nm indicates that chitosan/gelatin film are very transparent. The film with a 50:50 ratio of chitosan to gelatin has the highest tensile strength, elastic modulus, elongation, and water adsorption capacity. The results show that combining gelatin and chitosan results in a new composite with improved mechanical attributes and antibacterial activity for food packaging.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1072 - 1091"},"PeriodicalIF":1.6,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46104888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-20DOI: 10.1080/10498850.2022.2132126
Yae-Ji Kim, Kyung-Hyun Kim, Hyun-Yong Kim, S. Kang, Geum-Lan Hong, Hui-Ju Lee, S. Lim, Ju-Young Jung
ABSTRACT Sargassum horneri (Turner) C. Agardh (S. horneri) is brown algae that grows on the broad ranges in the Western Pacific, spanning from Northern Japan to the Philippines. S. horneri has been used as local food and traditional medicine for thousands of years in East Asia. However, little is known about its effects on benign prostatic hyperplasia (BPH). In this study, we investigated the effects of S. horneri extract in testosterone propionate (TP)-induced BPH in vitro and in vivo. Treatment with S. horneri extract significantly decreased the expression of androgen receptor, prostate-specific antigen, and 5α-reductase type 2 in TP-induced BPH in vitro and in vivo. Additionally, S. horneri extract treatment significantly increased the Bax/Bcl-2 ratio, indicating increased cell apoptosis. Therefore, these results collectively show that S. horneri extract can alleviate TP-induced BPH and the possibility of using S. horneri extract as a therapeutic agent for the treatment of BPH.
{"title":"Sargassum horneri Extract Alleviates Testosterone-Induced Benign Prostatic Hyperplasia In vitro and In vivo","authors":"Yae-Ji Kim, Kyung-Hyun Kim, Hyun-Yong Kim, S. Kang, Geum-Lan Hong, Hui-Ju Lee, S. Lim, Ju-Young Jung","doi":"10.1080/10498850.2022.2132126","DOIUrl":"https://doi.org/10.1080/10498850.2022.2132126","url":null,"abstract":"ABSTRACT Sargassum horneri (Turner) C. Agardh (S. horneri) is brown algae that grows on the broad ranges in the Western Pacific, spanning from Northern Japan to the Philippines. S. horneri has been used as local food and traditional medicine for thousands of years in East Asia. However, little is known about its effects on benign prostatic hyperplasia (BPH). In this study, we investigated the effects of S. horneri extract in testosterone propionate (TP)-induced BPH in vitro and in vivo. Treatment with S. horneri extract significantly decreased the expression of androgen receptor, prostate-specific antigen, and 5α-reductase type 2 in TP-induced BPH in vitro and in vivo. Additionally, S. horneri extract treatment significantly increased the Bax/Bcl-2 ratio, indicating increased cell apoptosis. Therefore, these results collectively show that S. horneri extract can alleviate TP-induced BPH and the possibility of using S. horneri extract as a therapeutic agent for the treatment of BPH.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1049 - 1060"},"PeriodicalIF":1.6,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42448824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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