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Quality Enhancement of Batter-Coated Oysters Via Low Temperature Vacuum Frying Technique and Machine Learning-Based Prediction Models for Shelf Life and Quality Dynamics

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SSRN 2025年

作者： Chu, Junbo Lin, Songyi Dong, Xiuping Liu, Bo Dong, Haiyou Zhang, Simin SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control Shenzhen Key Laboratory of Food Nutrition and Health Institute for Innovative Development of Food Industry College of Chemistry and Environmental Engineering Shenzhen University Shenzhen518060 China Dalian Rich Foods Co. Ltd Dalian116037 China

As a widely consumed prepared food, the preservation of nutrient retention and sensory quality in batter fried oysters is a significant concern. Deep frying, air frying, and vacuum frying (VF) were used to prepare battered fried oysters. Guar gum (GG) and xanthan gum (XG) were added at 0.2% (w/w) to mitigate surface cracking caused by vacuum pressure fluctuations during VF processing. Results indicated that both GG and XG combined VF significantly preserved oyster nutrients while reducing lipid and protein oxidation. Two predictive models were developed based on best optimized battered oyster processing parameters. Model-1 used multi-dimensional variables to predict shelf life with MAPE 2.88% and R² 0.9992, showing high accuracy. Model-2/3, using storage temperature/time as inputs and quality indices as outputs, effectively captured freshness changes. This study aims to provide a theoretical framework for the development, processing, and quality control of seafood. © 2025, The Authors. All rights reserved.

关键词： Nutrients

A 3D/0D cobalt-embedded nitrogen-doped porous carbon/supramolecular porphyrin magnetic-separation photocatalyst with highly efficient pollutant degradation and water oxidation performance

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Journal of Materials Science & technology 2022年第29期124卷 53-64页

作者： Lufang Ning Jing Xu Yang Lou Chengsi Pan Zhouping Wang Yongfa Zhu State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China School of Food Science and Technology Jiangnan UniversityWuxi 214122China International Joint Laboratory on Food Safety Jiangnan UniversityWuxi 214122China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi 214122China Key Laboratory of Synthetic and Biological Colloids Ministry of EducationSchool of Chemical and Material EngineeringJiangnan UniversityWuxi 214122China National Engineering Research Center for Functional Food Jiangnan UniversityWuxi 214122China Key Laboratory of Meat Processing of Sichuan Chengdu UniversityChengdu 610106China Department of Chemistry Tsinghua UniversityBeijing 100084China

A 3D/0D cobalt-embedded nitrogen-doped porous carbon nanocubes(Co-N-C)/supramolecular tetra(4-carboxylphenyl)porphyrin nanocrystals(SA-TCPP)photocatalyst was successfully self-assembled viaπ–πinteraction,hydrogen bonding,and chemical ***-N-C/SA-TCPP heterostructure exhibited satisfactory visible photocatalytic oxidation performance on pollutant degradation and water *** degradation rates of Co-N-C/ST(30%)composite towards 2,4-dichlorophenol,ofloxacin,and ethylene were10.9,7.2,and 2.1 times faster than SA-TCPP,*** oxygen evolution efficiency was 1.9 times higher than *** remarkably improved oxidation activities of Co-N-C/SA-TCPP were mainly ascribed to the following reasons:(1)Co-N-C could enhance the light absorption ability of SA-TCPP to produce more photoinduced carriers.(2)The well-developed porosity of Co-N-C could optimize the dispersibility of SA-TCPP to provide more reactive sites and charge separation channels.(3)Theπ–πinteraction between SA-TCPP and Co-N-C was beneficial to interlayer charge mobility,while the embedded cobalt nanoparticles(Co NPs)and N-doped carbon matrix could serve as electron traps to accelerate interfacial electron ***,the ferromagnetic Co NPs endowed Co-N-C/SA-TCPP with magnetic-separation function to promote recyclability in practical application.

关键词： Visible-light photocatalysis Supramolecular porphyrin ZIF-67 derived co-catalyst 3D/0D heterostructure Magnetic-separation

Perilla frutescens essential oil as a potential fumigant against quality deterioration of post-harvested rice caused by Aspergillus flavus

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food Bioscience 2022年第6期50卷 1596-1604页

作者： Zhenyang Hu Jing Zhang Wenjun Tong Yushen Zhang Lihui Du Fang Liu State Key Laboratory of Food Science and Technology Jiangnan UniversityNo.1800 Lihu AvenueWuxiJiangsu Province214122China School of Food Science and Technology Jiangnan UniversityNo.1800 Lihu AvenueWuxiJiangsu Province214122China College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and SafetyKey Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and EconomicsNanjing210023China Institute of Agricultural Products Processing Jiangsu Academy of Agricultural SciencesNanjing210014PR China

Strategies to prevent the growth of mycotoxin-producing fungi in agricultural products need to be identified. In this study, the antifungal efficacy of Perilla frutescens essential oil (PEO) as a fumigant against Aspergillus flavus (A. flavus ) in stored rice seeds was investigated. PEO affected the permeability and integrity of the A. flavus cell membrane, as evidenced by the decreased cell viability. In situ assays demonstrated that fumigation with PEO significantly reduced and retarded the growth of A. flavus in stored rice seeds but the germination rate decreased with increasing concentration of PEO. PEO could alleviate rice seeds’ color differences by reducing the degree of rice seeds browning, as evidenced by a decrease in polyphenol oxidase in PEO-fumigated rice seeds. Moreover, the rice seeds with PEO fumigation exhibited higher soluble protein content and catalase (CAT) activity, which collectively suggests that PEO promotes the tolerance of rice seeds to A. flavus . Furthermore, decreases in fatty acid value (FAV), malondialdehyde (MDA) content, and acceptable sensorial characteristics were observed in the rice seeds after PEO fumigation, indicating that fumigation with PEO can effectively delay the trend of quality deterioration in high moisture rice seeds during storage. These results recommended PEO as a potential green preservative for the shelf-life extension of stored grain.

关键词： Perilla frutescens essential oil Aspergillus flavus Rice attributes

The Improvement Mechanism of L-Arginine on the Gel Properties of Low-Salt Chinese Shrimp (Fenneropenaeus Chinensis) Surimi Gel

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SSRN 2024年

作者： Liu, Yue Zhang, Lin-Da Wang, Ying-Rui Zhou, Tian-Qi Wang, Yu-Qiao Yan, Jia-Nan Lai, Bin Wang, Ce Wu, Hai-Tao SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Key Laboratory of Aquatic Product Processing and Quality Control Ministry of Agriculture and Rural Affairs School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

In this study, the effects of L-arginine (L-Arg) on the gel properties of low-salt (NaCl, 0.5% w/w) Chinese shrimp surimi gel (SSG) were investigated. As the L-Arg concentration was raised from 0 to 0.75%, the gel strength and hardness of SSG reached the maximum and remained stable, increasing by 87.63% and 82.5%, respectively. With increasing L-Arg content, the water holding capacity of low-salt SSG was increased from 65.71% to 81.96%, and the cooking loss was decreased from 6.87% to 2.33%. And these results were better than high-salt (2% NaCl). Moreover, adding L-Arg decreased the G' of raw surimi but increased the G' of heat-induced gel. As adding L-Arg increased, the protein solubility significantly elevated to 74.89%, as evidenced by the progressively darker bands in the protein partten. Among all chemical forces, hydrophobic interactions and disulfide bonds were the major forces maintaining the gel network. L-Arg promoted SSG to form a more uniform and dense gel network structure. And the result of molecular docking simulation presented the binding of L-Arg to myosin, mainly depended on hydrogen bonds. In conclusion, L-Arg could enhance the low-salt surimi gel properties of Chinese shrimp and lay the foundation for the development of low-salt shrimp surimi products. © 2024, The Authors. All rights reserved.

关键词： Sodium chloride

Encapsulation of Melatonin in Zein/Pectin Composite Nanoparticles: Fabrication, Characterization, and in Vitro Release Property

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SSRN 2024年

作者： Zhang, Zhu-Jun Sun, Wen Wang, Ce Lai, Bin Yan, Jia-Nan Wu, Hai-Tao SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Key Laboratory of Aquatic Product Processing and Quality Control Ministry of Agriculture and Rural Affair School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

In this study, the encapsulation of melatonin (MT) in zein nanoparticles was investigated using the anti-solvent co-precipitation method with the stabilization of pectin. Compared with MT-loaded zein nanoparticles (MT-Z NPs), 1.0 mg/mL pectin led to a MT encapsulation efficiency increment by 1.78 folds, a particle size growth from 111.3 to 294.8 nm, a ζ-potential reduction from +4.8 to −41.4 mV, and an irregular surface shape. Moreover, the quenched MT intrinsic fluorescence, the blue and redshifts of the O-H and amide I bands, and the undetected MT crystalline characteristic peaks in MT-loaded zein/pectin nanoparticles (MT-Z/P NPs) revealed the successful MT embedment governed by hydrogen and hydrophobic forces. The binding energies of zein with MT and pectin (-6.89 and -7.01 kcal/mol) confirmed the stability of the complex. Furthermore, MT-Z/P NPs exhibited prolonged release of MT in the gastrointestinal tract (GIT), which could be a desirable delivery material for MT in food industry. © 2024, The Authors. All rights reserved.

关键词： Nanoparticles

Preparation of a highly specific and sensitive monoclonal antibody against tilmicosin and its application in lateral flow immunoassay

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One Health Advances 2023年第1期1卷 1-9页

作者： Youyi Wang Qingyue Li Guanghua Liang Huayun Li Zizhe Li Tian Gao Lianjun Song Xianqing Huang Dapeng Peng Xiya Zhang Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control College of Food Science and TechnologyHenan Agricultural University63 Nongye RoadZhengzhou 450002HenanChina Development Center of Livestock and Veterinary Fuling DistrictNo.26 Liming North RoadChongqing 408000China Henan Province Measurement Standard and Product Quality Inspection and Testing Center Guancheng District10 White South RoadZhengzhou 450000HenanChina National Reference Laboratory of Veterinary Drug Residues Huazhong Agricultural UniversityWuhan 430070HubeiChina

To reduce the false positive results caused by cross reactivity of the antibodies with other structural analogues,it is crucial to prepare a high specificity and sensitivity antibody against target for developing an accurate *** this study,tilmicosin(TM)was selected as a model ***,two-dimensional similarity,electrostatic potential energy,mulliken atomic charges and overlapping of different haptens with TM were calculated using Gaussian 09W and Discovery studio,and the newly designed TM-HS was selected as the optimal ***,a monoclonal antibody(mAb 12C8)was produced with the half maximal inhibitory concentration(IC50)of 0.36 ng/mL,and negligible cross-reactivity(CR)with other ***,a lateral flow immunoassay(LFA)for the detection of TM based on amorphous carbon nanoparticles(ACNPs)labeled mAb 12C8 was developed by the reflectance value under natural *** recoveries of TM ranged from 83.18%to 103.25%with a coefficient of variation(CV)<12.47%.The results showed that the cut-off value of TM in milk samples was 1 ng/mL,and the limits of detection(LODs)for chicken muscle,bovine muscle,porcine muscle and porcine liver samples were 5.23,5.98,6.85 and 7.31μg/kg,*** addition,40 real samples were tested by the LFA,and the detection results were consisted with that of high-performance liquid chromatography-UV detector(HPLC-UV).Those results indicated that the developed LFA is an accurate and useful tool for on-site screening of TM in milk and animal tissues.

关键词： Hapten design Monoclonal antibody High sensitivity Tilmicosin Lateral flow immunoassay

A Quantitative Analysis of the Relationship between Acyl Chain Length and the Rate of Two-Step Release of Gallic Acid from a controlled-Release Formulation Based on the Interaction of Phosphatidylcholine with Alkyl Gallate

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SSRN 2025年

作者： Yu, Jinghan Wang, Qian Li, Chuan Guo, Xu Niu, Weiyuan Wang, Xinmiao Zhou, Dayong Yin, Fawen SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology Dalian Polytechnic University Dalian116034 China School of Food Science and Engineering Hainan University Haikou570228 China

Phospholipid complexes were synthesized using a thin film dispersion technique, employing phosphatidylcholine and alkyl gallates (A-GAs), specifically methyl, ethyl, propyl, butyl, octyl, dodecyl, hexadecyl, and stearyl gallates. The disparate outcomes seen between the physical mixes and the complexes by using FTIR and UV analytical techniques suggest that A-GAs have engaged in interactions with the polar domain of phosphatidylcholine. The HPLC-UV results provided proof that phosphatidylcholine complexes were capable of releasing A-GAs (step 1) in an everted rat gut sac model, which were later subjected to hydrolysis to produce free gallic acid (GA) (step 2). Both methyl (ethyl, propyl, or butyl) gallate and GA were able to deeply penetrate intestinal barrier. Significantly, subsequent to transmembrane transfer, short-chain A-GAs may undergo hydrolysis to yield GA (step 2). By manipulating the acyl chain lengths in complexes, it becomes feasible to achieve a controlled two-step sustained-release mechanism for GA from phosphatidylcholine complexes containing A-GAs. © 2025, The Authors. All rights reserved.

关键词： Chain length

Effects of Dietary Fiber on the Quality of Fried Oysters and Oil Permeation Mechanism

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SSRN 2024年

作者： Chu, Junbo Lin, Songyi Xie, Yuxin Ma, Lin Zhang, Simin SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Engineering Research Center of Special Dietary Food the Education Department of Liaoning Province Dalian116034 China

Fried oysters are a traditional dish in coastal regions, however, the high frying temperatures can lead to oil oxidation, which may reducing their nutritional value-a topic of considerable concern. This study investigates the effects of soybean dietary fiber (SDF) and citrus dietary fiber (CDF) at antioxidant levels of 0.5%, 1%, 2%, and 4% on the quality of fried oysters. Results showed that dietary fiber supplementation reduced oil absorption and improved nutritional quality, with 2% concentration having the strongest effect. Specifically, SDF and CDF reduced thiobarbituric acid reactive substances (TBARS) by 24.24% and 15.59%, and peroxide value (POV) by 38.30% and 31.24%, respectively. Additionally, Sudan red staining, molecular docking and viscosity measurements show that dietary fiber can bind to the batter to form a mechanical barrier that provides protection to the interior. The purpose of this study is to provide a theoretical basis for improving the quality of fried oysters. © 2024, The Authors. All rights reserved.

关键词： Shellfish

Screening of xanthine oxidase inhibitory peptides by ligand fishing and molecular docking technology

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food Bioscience 2022年第6期50卷 1653-1663页

作者： Fangchao Cui Liqing Xi Guiqin Zhao Dangfeng Wang Xiqian Tan Jianrong Li Tingting Li College of Food Science and Technology Bohai UniversityNational&Local Joint Engineering Research Center of StorageProcessing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsJinzhouLiaoning121013China Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University) Ministry of EducationDalianLiaoning116029China College of Food Science and Technology Jiangnan UniversityWuxiJiangsu214122China

Gout, as the second major metabolic disease after cardiovascular disease. Peptides have the advantages of natural and no side effects in the treatment and prevention of gout. This study aimed to screen xanthine oxidase (XOD) inhibitory peptides from Scophthalmus maximus protein as a drug basis for the treatment of gout. The specific results are as follows: Immobilization of xanthine oxidase 25.564 μg/mg by modified magnetic beads, and modified magnetic beads can be reused three times. Three decapeptides (FSLVHYAGTV, FTNEKLQQFF and WDDMEKIWHH) were screened, the IC_(50) were 3.741, 4.046 and 2.203 mg/mL. Circular dichroism and three-dimensional fluorescence spectra showed that the inhibitory peptide would change the helical structure of XOD and the internal hydrophobic environment. Molecular docking showed that the inhibitory effect of inhibitory peptides depends on the number of unique amino acid residues in the active center of XOD enzyme. In conclusion, this study provides a method for screening anti-gout peptides, which not only solves the problem of treating gout, but also realizes the high-value utilization of marine products. In addition, this method has substantial application value because of its low cost and simple operation.

关键词： Ligand fishing Xanthine oxidase Inhibitory peptide Molecular docking High-value utilization