Intrinsic fluorescence spectra (A); Fluorescent intensity and maximum position of fluorescence peak (λ max ) (B); UV second derivative spectra (C); Zetapotential (ζ) and effective particle diameter (d eff ) of myofibrillar protein from red sea bream (D) treated by different thawing methods. (Different lowercase and uppercase letters indicate significant differences between the means of fluorescent intensity and λ max , respectively in Fig. 5B (p < 0.05); Different lowercase and uppercase letters indicate significant differences between the means of d eff and ζ, respectively in Fig. 5D (p < 0.05)).

Intrinsic fluorescence spectra (A); Fluorescent intensity and maximum position of fluorescence peak (λ max ) (B); UV second derivative spectra (C); Zetapotential (ζ) and effective particle diameter (d eff ) of myofibrillar protein from red sea bream (D) treated by different thawing methods. (Different lowercase and uppercase letters indicate significant differences between the means of fluorescent intensity and λ max , respectively in Fig. 5B (p < 0.05); Different lowercase and uppercase letters indicate significant differences between the means of d eff and ζ, respectively in Fig. 5D (p < 0.05)).

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Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, S. putrefaciens was incubated on the surface of fish fillets, and ultrasound plus high voltage elec...

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Context 1
... stretching vibration intensity of phenylalanine at 1003 cm 1 was normalized as the internal standard, and the Raman spectrum of MFP was obtained from Fig. 4A, of which the amide I band (1600 ~ 1700 cm 1 ) underwent deconvolution and curve fitting, as shown in Fig. S5. Then, the secondary structure of MFP, The Raman spectrum at 500 ~ 550 cm 1 is the characteristic stretching vibration band of disulfide bridges (S-S). The conformations of S -S at 515-525 cm 1 and 535-545 cm 1 correspond to gauchegauche-trans (g-g-t) and trans-gauche-trans (t-g-t), respectively, among which the t-g-t conformation is ...
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... the intrinsic fluorescence spectrum can be used to reflect changes in the micro-environment of Trp residues, which is an important technical method to detect protein tertiary conformations. From Fig. 5A and 5B, the MFP of CON showed the highest fluorescence intensity (FI) (795.3) at the maximum position of the fluorescence peak (λ max ) (332.3 nm). Compared with CON, the λ max of RT, HVEF, US, and US&HVEF showed a red shift (to longer wavelengths) of 2.1, 1.3, 1.0, and 0.5 nm, respectively. The FI decreased to 339.84, 433.67, 477.23, ...
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... distance between the peak and trough of the first and second absorption peaks in the UV second derivative absorption spectrum was recorded as "a" and "b", respectively (Fig. 5C). The r value (r = a/b) represents the change in polarity of the Tyr residue microenvironment and the protein structural unfolding (Cai et al., 2018). From Fig. 5C, the r values after HVEF, US, and US&HVEF treatment were significantly increased by 0.92 %, 9.17 %, and 3.67 %, respectively, compared with the RT sample ...
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... r value (r = a/b) represents the change in polarity of the Tyr residue microenvironment and the protein structural unfolding (Cai et al., 2018). From Fig. 5C, the r values after HVEF, US, and US&HVEF treatment were significantly increased by 0.92 %, 9.17 %, and 3.67 %, respectively, compared with the RT sample (1.09). ...
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... the aggregation degree of MFP was characterized by zetapotential and particle size, as displayed in Fig. 5D and Fig. S6 (Fig. 5D). The average effective particle diameter (d eff ) was 2641.84 nm, 1920.89 nm, 1621.94 nm, and 1340.06 nm, respectively, as compared with CON (1037.18 nm) ( Fig. 5D and Fig. ...
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... the aggregation degree of MFP was characterized by zetapotential and particle size, as displayed in Fig. 5D and Fig. S6 (Fig. 5D). The average effective particle diameter (d eff ) was 2641.84 nm, 1920.89 nm, 1621.94 nm, and 1340.06 nm, respectively, as compared with CON (1037.18 nm) ( Fig. 5D and Fig. ...
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... the aggregation degree of MFP was characterized by zetapotential and particle size, as displayed in Fig. 5D and Fig. S6 (Fig. 5D). The average effective particle diameter (d eff ) was 2641.84 nm, 1920.89 nm, 1621.94 nm, and 1340.06 nm, respectively, as compared with CON (1037.18 nm) ( Fig. 5D and Fig. ...
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... addition, the conformational changes of MFP can be effectively monitored by measuring the intrinsic fluorescence spectrum of Trp residues (Fig. 5B). In addition, UV second derivative absorption spectra were used to analyze the changes in the microenvironment of aromatic amino acid residues, such as tyrosine (Tyr) and tryptophan (Trp) (Fig. 5C). The results indicated that US&HVEF technology has a synergistic bacteriostatic effect, the degree of protein oxidation during thawing was ...
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... addition, the conformational changes of MFP can be effectively monitored by measuring the intrinsic fluorescence spectrum of Trp residues (Fig. 5B). In addition, UV second derivative absorption spectra were used to analyze the changes in the microenvironment of aromatic amino acid residues, such as tyrosine (Tyr) and tryptophan (Trp) (Fig. 5C). The results indicated that US&HVEF technology has a synergistic bacteriostatic effect, the degree of protein oxidation during thawing was reduced, which effectively maintained the stability of the protein spatial ...
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... the ζ value ranged from 16 to 30 mV, which meant the threshold of delicate dispersion of protein solution, and from 30 to 40 mV indicated the moderate stability of solution ( Beliciu & Moraru, 2011). From Fig. 5D, after fillets were thawed, the |ζ| value of US&HVEF samples was the highest, and the d eff was the lowest, indicating that the electrostatic repulsion between protein molecules was enhanced, and the degree of aggregation in protein molecules was weakened, resulting in a smaller protein particle size and the enhanced solution stability. The linear relationship between antibacterial efficiency and the degree of protein aggregation was investigated. ...

Citations

... The results were in line with the earlier analysis, indicating that the combined treatment of US+Thy further disrupted the integrity of the cell wall. Nian et al. (2022) showed that the US could act on the cell wall of the bacterium during the sterilisation process and destroy the outer layer structure of the bacterium, while Thy could also attack the cell wall and cell membrane, leading to the increase in its permeability. ...
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The study aimed to assess the in vitro antibacterial effect of thymol (Thy) in conjunction with ultrasound (US) on Shewanella putrefaciens (S. putrefaciens). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Thy against S. putrefaciens were 0.50 and 1.00 mg mL⁻¹, respectively. US was found to augment the antibacterial efficacy of Thy, resulting in a significant reduction of 2.36 log CFU mL⁻¹ in the total colony count of S. putrefaciens, ensuring that the bacterial population maintained a consistently low growth rate. Quantitative detection of crystal violet revealed that the combined treatment exhibited a pronounced inhibitory effect on biofilm formation, with a clearance rate of mature biofilms reaching 91.60%. Alkaline phosphatase (AKPase), lactate dehydrogenase (LDHase), UV absorbing substance permeability, and other indicators were employed to measure changes in the bacterial cell membrane and internal environment. Scanning electron microscopy (SEM) was further used to observe the bacteria morphology before and after treated by US and Thy, a notable collapse of bacterial cells was observed, accompanied by ruptured outer membranes, damaged cell walls, and extensive leakage of cellular contents. This study presents a novel approach for controlling bacterial growth in food preservation methods.
... In the field of perishable food processing, electrostatic field technology is regarded as a key technology for sterilization and preservation, enzyme inactivation and process modification . Electrostatic field preservation has the advantages of simple equipment, low cost, low maintenance, low energy consumption, one investment can be used for a long time, flexible operation, no drug pollution, will not cause secondary pollution to the environment, can better retain the original quality and flavor of food, etc (Nian et al., 2022;Saletnik et al., 2022). This paper mainly summarizes the principles, types and equipment of electrostatic field technology, and focuses on the study of the inactivation of microorganisms and enzymes in perishable foods by electrostatic field equipment, in order to provide a reference for the wide application of electrostatic field technology in perishable foods. ...
... The results showed that US&HVEF had good antibacterial performance against Streptococcus decayus with a lethality rate of 96.73%. In addition, US&HVEF could reduce thawing losses, preserve the fillet structure, stabilize the secondary and tertiary conformations of myogenic fibronectin (MFP), and inhibit the aggregation and oxidation of MFP (Nian et al., 2022). The applications are shown in (Table 4). ...
Article
Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store without degradation of quality. The inherent limitations of various preservation technologies can result in losses in all stages of the supply chain. As consumers of fresh foods have become more health-conscious, new technologies for intelligent, energy-efficient, and nondestructive preservation and processing have emerged as a research priority in recent years. This review aims to summarize the quality change characteristics of postharvest fruits, vegetables, meats, and aquatic products. It critically analyzes research progress and applications of various emerging technologies, which include: the application of high-voltage electric field, magnetic field, electromagnetic field, plasma, electrolytic water, nanotechnology, modified atmosphere packaging, and composite bio-coated film preservation technologies. An evaluation is presented of the benefits and drawbacks of these technologies, as well as future development trends. Moreover, this review provides guidance for design of the food supply chain to take advantage of various technologies used to process food, reduce losses and waste of fresh food, and this improve the overall resilience of the supply chain.
Article
Lactic acid bacteria (LAB) have recently become ideal candidates for developing food biopreservatives. Adhesion is critical for LAB to perform biocontrol functions in food processing and preservation. In this study, we innovatively proposed an effective adhesion evaluation model related to the surface properties of LAB to excavate a LAB strain with high adhesion on the surface of shrimp. Then, the biocontrol potential regarding the quality of refrigerated shrimp was explored, especially for protein quality. The screening of highly adherent LAB was performed using 54 LAB strains tolerant to the low temperature (4 °C) and present antimicrobial activity. Based on surface hydrophobicity, autoaggregation, and biofilm formation, a new method for predicting LAB adhesion was established by stepwise multiple linear regression. The most relevant relationship between adhesion and biofilm formation was derived from the model. Lactiplantibacillus plantarum Lac 9-3 stood out for the strongest adhesion on the shrimp surface and the highest antimicrobial activity. The preservation results showed that Lac 9-3 significantly (p < 0.05) retarded the accumulation of total volatile basic nitrogen (TVB-N) and the growth of spoilage bacteria. The damage to the texture properties of shrimp was inhibited. Meanwhile, the degradation of myofibrillar protein was alleviated, including a significant delay (p < 0.05) in sulfhydryl (SH) group reduction, surface hydrophobicity increases, and protein conformation changes. This research optimized the evaluation of the bacteria adhesion potential, providing a new idea for developing biocontrol strategies to extend the commercial life of aquatic products.