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Research Progress on Processing of Seafood and Function of Its Bioactive Ingredients

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (15 October 2023) | Viewed by 10953

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Special Issue Editors

Dr. Hongliang Zeng

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Guest Editor

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
Interests: nutrition; food processing; starch; polysaccharide; gut health; seafood

Prof. Dr. Yi Zhang

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Guest Editor

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
Interests: nutrition; food processing; proteins; peptides; seafood

Special Issue Information

Dear Colleagues,

Relevant studies have shown that a variety of bioactive ingredients in fish, algae, and other seafoods (such as polysaccharides, lipids, proteins, peptides, polyphenols, polyunsaturated fatty acids, etc.). These bioactive ingredients can significantly improve human diseases, such as hyperlipidemia, diabetes, obesity, and inflammation. In addition, the development of new seafoods by enzyme biotechnology, heating, microwave and other processing methods not only improves the nutritional quality of products, but also improves the application of bioactive ingredients in food. However, more research is needed to further understand the effects of different processing techniques on the nutritional composition and quality of seafoods, as well as the beneficial effects of different bioactive ingredients in seafoods on human health. This topic aims to gather diverse research papers ranging from seafood processing to the health mechanisms of bioactive ingredients. All information on this research topic will contribute to the development and application of innovative seafoods and ingredients and research into mechanisms for health promotion.

Dr. Hongliang Zeng
Prof. Dr. Yi 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

Seafood
bioactive ingredients
seafoods processing
new processing technology
food development and application
metabolism
health benefits
fish byproducts
algae
functional seafoods

Published Papers (5 papers)

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Research

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15 pages, 2030 KiB

Open AccessArticle

Correlation Study between Quality and Sensory Characteristics of Kelp Paste by Aspergillus oryzae and Aspergillus niger during Fermentation

by Zhihong Zhong, Zhiyun Wang, Yi Zhang, Baodong Zheng and Hongliang Zeng

Foods 2023, 12(9), 1815; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12091815 - 27 Apr 2023

Viewed by 1115

Abstract

In order to clarify the relationship between quality and sensory characteristics of kelp paste during fermentation, this study analyzed the quality and sensory characteristics of kelp paste through physicochemical indexes, nutritional components, electronic nose and electronic tongue. The results showed that with the extension of fermentation time, the contents of amino nitrogen, total acid, ammonium salt and ash increased gradually, while the pH value, moisture, fat, protein and carbohydrate decreased gradually. Short-chain alkanes such as nitrogen oxides and methane were the main causes of odor. Freshness, salinity and richness were the main indexes of kelp paste taste. Many quality indexes, such as amino nitrogen and protein, were significantly related to the odor sensor, which can better reflect the odor produced in the fermentation process of kelp paste. There was a significant correlation between quality indicators and important taste indicators such as umami, richness and salty taste, which can better reflect the taste of kelp paste during fermentation. To sum up, there was a significant correlation between the quality characteristics and sensory quality of kelp paste, so the relationship between quality characteristics and sensory characteristics in kelp paste can be clarified. Full article

(This article belongs to the Special Issue Research Progress on Processing of Seafood and Function of Its Bioactive Ingredients)

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23 pages, 2275 KiB

Open AccessArticle

Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption

by Moona Partanen, Kaisu Honkapää, Jaakko Hiidenhovi, Tanja Kakko, Sari Mäkinen, Sanni Kivinen, Ella Aitta, Kati Väkeväinen and Heikki Aisala

Foods 2023, 12(5), 966; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12050966 - 24 Feb 2023

Cited by 2 | Viewed by 2362

Abstract

To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, and undervalued fish species for human consumption. Turning them into protein powder is a sustainable and marketable way to add value. However, more knowledge of the chemical and sensory properties of commercial fish proteins is needed to identify the challenges in developing fish derivatives. This study aimed to characterize the sensory and chemical properties of commercial fish proteins to compare their suitability for human consumption. Proximate composition, protein, polypeptide and lipid profiles, lipid oxidation, and functional properties were analyzed. The sensory profile was compiled using generic descriptive analysis, and odor-active compounds were identified with gas-chromatography–mass spectrometry-olfactometry (GC-MS/O). Results indicated significant differences in chemical and sensory properties between processing methods but not between fish species. However, the raw material had some influence in the proteins’ proximate composition. Bitterness and fishiness were the main perceived off-flavors. All samples, apart from hydrolyzed collagen, had intense flavor and odor. Differences in odor-active compounds supported the sensory evaluation results. The chemical properties revealed that the lipid oxidation, peptide profile, and raw material degradation are likely affecting the sensory properties of commercial fish proteins. Limiting lipid oxidation during processing is crucial for the development of mild-tasting and -smelling products for human consumption. Full article

(This article belongs to the Special Issue Research Progress on Processing of Seafood and Function of Its Bioactive Ingredients)

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14 pages, 2209 KiB

Open AccessArticle

Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein

by Shuyi You, Shuqi Yang, Lanxin Li, Baodong Zheng, Yi Zhang and Hongliang Zeng

Foods 2022, 11(22), 3546; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11223546 - 8 Nov 2022

Cited by 4 | Viewed by 2312

Abstract

The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. In this study, a single-factor experiment and orthogonal experiment were used to determine the optimal process conditions and to assess the quality indicators of fish sausages during frozen storage. The results indicated that the optimal process conditions were as follows: the addition of 15% TSP, 8% potato starch, and 5% lard oil, resulting in a gel strength of 1894.32 g·cm. During storage of the formulation-optimized fish sausages for 180 days, the water-holding capacity, whiteness, texture properties, and gel strength of the fish sausages all decreased, whereas cooking loss, thawing loss, thiobarbituric acid reactive substances value, and total volatile base nitrogen value all increased. Consequently, TSP is beneficial to improve the gel strength and sensory score of fish sausages. The quality of fish sausages with added TSP was acceptable after storage at −18 °C, for 120 days. Full article

(This article belongs to the Special Issue Research Progress on Processing of Seafood and Function of Its Bioactive Ingredients)

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15 pages, 1998 KiB

Open AccessArticle

Dietary Oyster (Crassostrea gigas) Extract Ameliorates Dextran Sulfate Sodium-Induced Chronic Experimental Colitis by Improving the Composition of Gut Microbiota in Mice

by Tatsuya Ishida, Hiroyuki Matsui, Yoshikazu Matsuda, Takaki Shimono, Seiji Kanda, Toshimasa Nishiyama, Ryota Hosomi, Kenji Fukunaga and Munehiro Yoshida

Foods 2022, 11(14), 2032; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11142032 - 8 Jul 2022

Viewed by 2001

Abstract

Previously, we have reported that the intake of oyster extract (OE), prepared from Pacific oysters (Crassostrea gigas), can attenuate symptoms of dextran sulfate sodium (DSS)-induced acute experimental colitis in mice. Herein, we aimed to evaluate whether OE intake ameliorates chronic experimental colitis induced by repeated DSS administration in mice. Male C57BL/6J (4-week-old) mice were fed either the standard diet AIN93G (control diet) or the control diet containing 5.0% (w/w) OE (OE diet). After 21 days of diet feeding, chronic experimental colitis was induced by three cycles of 2.0% (w/w) DSS solution administration (5 days), followed by distilled water (5 days). Mice fed OE alleviated the shortened colonic length, increased the relative weight of the spleen, colonic histopathological score (regeneration), and blood in the stool score compared with mice fed control diet. A tendency to improve the α-diversity of fecal microbiota, which was exacerbated by colitis, was observed in mice fed OE. Correlation analysis suggested that the anti-colitis effect of OE intake could be related to the valeric acid content and relative abundances of Ruminococcus and Enterococcus in the feces. In conclusion, OE could ameliorate DSS-induced chronic experimental colitis by improving the gut environment, including the microbiota community and SCFA composition. Full article

(This article belongs to the Special Issue Research Progress on Processing of Seafood and Function of Its Bioactive Ingredients)

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Review

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24 pages, 2173 KiB

Open AccessReview

Tunicates as Sources of High-Quality Nutrients and Bioactive Compounds for Food/Feed and Pharmaceutical Applications: A Review

by Pingping Gao, Heng Yen Khong, Wenhui Mao, Xiaoyun Chen, Lingxiang Bao, Xinru Wen and Yan Xu

Foods 2023, 12(19), 3684; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12193684 - 7 Oct 2023

Cited by 2 | Viewed by 2417

Abstract

Tunicates are widely distributed worldwide and are recognized as abundant marine bioresources with many potential applications. In this review, state-of-the-art studies on chemical composition analyses of various tunicate species were summarized; these studies confirmed that tunicates contain nutrients similar to fish (such as abundant cellulose, protein, and ω-3 fatty acid (FA)-rich lipids), indicating their practical and feasible uses for food or animal feed exploration. However, the presence of certain toxic elements should be evaluated in terms of safety. Moreover, recent studies on bioactive substances extracted from tunicates (such as toxins, sphingomyelins, and tunichromes) were analyzed, and their biological properties were comprehensively reviewed, including antimicrobial, anticancer, antioxidant, antidiabetic, and anti-inflammatory activities. In addition, some insights and prospects for the future exploration of tunicates are provided which are expected to guide their further application in the food, animal feed, and pharmaceutical industries. This review is critical to providing a new pathway for converting the common pollution issues of hydroponic nutrients into valuable marine bioresources. Full article

(This article belongs to the Special Issue Research Progress on Processing of Seafood and Function of Its Bioactive Ingredients)

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