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Application of Biotechnology in Aquatic Products Processing
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Application of Biotechnology in Aquatic Products Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (15 July 2023) | Viewed by 16042

Special Issue Editors

Prof. Dr. Xiangzhao Mao

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Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Interests: food enzyme; biocatalysis and biotransformation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yuhao Zhang

E-Mail Website
Guest Editor
College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
Interests: aquatic product processing; emulsions and hydrogels
Prof. Dr. Wen-Can Huang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Interests: biomaterials; green solvents; food delivery system; enzyme immobilization
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Francesco Secundo

E-Mail Website
Guest Editor
Istituto di Scienze e Tecnologie Chimiche "Giulio Natta", CNR, I-20131 Milan, Italy
Interests: biocatalysis; protein conformation; analysis of food samples
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Aquatic products are a major food source for humans. In addition to major aquatic products such as fish, shellfish, crustaceans, and algae, a large number of nutritious compounds, including proteins, polysaccharides, and lipids, have been identified and isolated from these major aquatic products. Recently, there has been increasing demand for these nutritious compounds for their health benefits. Isolation and processing of these valuable aquatic compounds is complicated. Biotechnology provides powerful tools to process the aquatic products for the compounds, and increased demand for these aquatic nutritious compounds encourages scientists to study the biotechnology for aquatic products processing. This Special Issue aims to collect the most recent advances in the biotechnology in aquatic products processing and provide platform for related articles.

Prof. Dr. Xiangzhao Mao
Prof. Dr. Yuhao Zhang
Prof. Dr. Wen-Can Huang
Prof. Dr. Francesco Secundo
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

  • aquatic products
  • enzymes 
  • fermentation 
  • proteins
  • polysaccharides 
  • lipids

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Published Papers (6 papers)

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Research

18 pages, 38796 KiB  
Article
Iturin A Strongly Inhibits the Growth and T-2 Toxin Synthesis of Fusarium oxysporum: A Morphological, Cellular, and Transcriptomics Study
by Meifang Hua, Qi Deng, Mei Qiu, Yijia Deng, Lijun Sun, Zhijia Fang, Jianmeng Liao, Jian Zhao and Ravi Gooneratne
Foods 2023, 12(6), 1278; https://doi.org/10.3390/foods12061278 - 17 Mar 2023
Cited by 8 | Viewed by 2131
Abstract
Fusarium oxysporum (F. oxysporum) is a common contaminant of dried fish, and the T-2 synthesis by this organism in dried fish products poses a serious public health risk. In this study, we investigated the effects of iturin A, a cyclic lipopeptide [...] Read more.
Fusarium oxysporum (F. oxysporum) is a common contaminant of dried fish, and the T-2 synthesis by this organism in dried fish products poses a serious public health risk. In this study, we investigated the effects of iturin A, a cyclic lipopeptide produced by Bacillus subtilis, on the growth and synthesis of the T-2 toxin of F. oxysporum, and transcriptomics was conducted. Results showed that the inhibitory effect of iturin A on F. oxysporum was significantly enhanced with an increase in iturin A concentrations. More specifically, compared with the control group, all indexes in the iturin A treatment group with 50 μg/mL were decreased to 24.84 mm, 0.33 × 106 cfu/mL, and 5.86 ng/mL for the colony diameter, number of spores, and concentration of T-2 toxin, respectively. Furthermore, iturin A was proven to destroy the integrity of cell membranes and cause a significant increase in ROS at 25 μg/mL or 50 μg/mL. Transcriptomic analysis revealed that with the treatment of iturin A, the genes of the oxidation-reduction process were up-regulated, while the gene expression of mycelial growth, cell integrity, transmembrane transport, energy metabolism, and others were down-regulated. More importantly, the Tri5 gene cluster was significantly inhibited. This study provided new insights into the mechanism for the inhibitory effect of iturin A on the growth and T-2 toxin synthesis of F. oxysporum and theoretical guidance for the application of iturin A in the preservation of dried aquatic products. Full article
(This article belongs to the Special Issue Application of Biotechnology in Aquatic Products Processing)
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13 pages, 4286 KiB  
Article
Characterization of a Galactose Oxidase from Fusarium odoratissimum and Its Application in the Modification of Agarose
by Na Cao, Guangli Xia, Huihui Sun, Ling Zhao, Rong Cao, Hong Jiang, Xiangzhao Mao and Qi Liu
Foods 2023, 12(3), 603; https://doi.org/10.3390/foods12030603 - 1 Feb 2023
Cited by 1 | Viewed by 2435
Abstract
A galactose oxidase gene, gao-5f, was cloned from Fusarium odoratissimum and successfully expressed in E. coli. The galactose oxidase GAO-5F belongs to the AA5 family and consists of 681 amino acids, with an estimated molecular weight of 72 kDa. GAO-5F exhibited [...] Read more.
A galactose oxidase gene, gao-5f, was cloned from Fusarium odoratissimum and successfully expressed in E. coli. The galactose oxidase GAO-5F belongs to the AA5 family and consists of 681 amino acids, with an estimated molecular weight of 72 kDa. GAO-5F exhibited maximum activity at 40 °C and pH 7.0 and showed no change in activity after 24 h incubation at 30 °C. Moreover, GAO-5F exhibited 40% of its maximum activity after 24 h incubation at 50 °C and 60% after 40 h incubation at pH 7.0. The measured thermostability of GAO-5F is superior to galactose oxidase’s reported thermostability. The enzyme exhibited strict substrate specificity toward D-galactose and oligosaccharides/polysaccharides containing D-galactose. Further analysis demonstrated that GAO-5F specifically oxidized agarose to a polyaldehyde-based polymer, which could be used as a polyaldehyde to crosslink with gelatin to form edible packaging films. To our knowledge, this is the first report about the modification of agarose by galactose oxidase, and this result has laid a foundation for the further development of edible membranes using agarose. Full article
(This article belongs to the Special Issue Application of Biotechnology in Aquatic Products Processing)
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15 pages, 3830 KiB  
Article
Anticoagulant and Fibrinolytic Properties of Two Heparinoid Compounds Prepared from Shrimp Waste
by Jing Chen, Zhuo Wang, Xuejing Jia, Rui Li, Jianping Chen, Xiaofei Liu, Bingbing Song, Saiyi Zhong and Yi Qi
Foods 2023, 12(1), 66; https://doi.org/10.3390/foods12010066 - 23 Dec 2022
Cited by 2 | Viewed by 1949
Abstract
Heparinoid, a type of compound that has structures similar to heparin, has been found in marine organisms such as shrimp head. This shrimp waste products were used to prepare, characterize, and evaluate the antithrombotic effect of heparinoid. Two heparinoid compounds were obtained from [...] Read more.
Heparinoid, a type of compound that has structures similar to heparin, has been found in marine organisms such as shrimp head. This shrimp waste products were used to prepare, characterize, and evaluate the antithrombotic effect of heparinoid. Two heparinoid compounds were obtained from shrimp head, and the main fraction F1 was →4)-GlcA-(1→3)-GalNAc-(1→ with Ara, while the minor fraction F2 composed mainly of the backbone as →4)-β-D-GlcA (or IdoA)-(1→4)-β-D-GlcN (or GlcNAc)-(1→. Both F1 and F2 could extend activated partial thromboplastin time and thrombin time concentration-dependently, and F2 has stronger activity than F1 at the same concentration. The potential anticoagulant mechanism of F1 and F2 may relate to their combination with more antithrombin III, which binds to and potentiates the action of antithrombin as well as inhibiting coagulation factors Xa and IIa, preventing blood clot formation. Furthermore, heparinoid F1 and F2 were found to have high fibrinolytic capability in vitro and in vivo via activating the self-fibrinolytic system. In conclusion, heparinoids (F1 and F2) derived from shrimp head wastes could be used as candidate compounds to prevent thrombosis while posing a lower hemorrhagic risk. Full article
(This article belongs to the Special Issue Application of Biotechnology in Aquatic Products Processing)
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15 pages, 3723 KiB  
Article
Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products
by Ying Sun, Yan Zhou, Yanmei Ren and Jianan Sun
Foods 2023, 12(1), 51; https://doi.org/10.3390/foods12010051 - 22 Dec 2022
Cited by 2 | Viewed by 2119
Abstract
To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing methods, enzymatic hydrolysis and enzymatic hydrolysis coupled with the Maillard reaction, were employed to prepare these sauces. [...] Read more.
To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing methods, enzymatic hydrolysis and enzymatic hydrolysis coupled with the Maillard reaction, were employed to prepare these sauces. An electronic nose (E-nose) and electronic tongue (E-tongue) were used to measure the changes in the taste and odor, an automatic amino acid analyzer was used to measure the amino acid content, and a headspace solid-phase microextraction GC/MS (HS-SPME-GC/MS) was used to analyze the volatile compounds, qualitatively and quantitatively. The results showed that the sour, bitter, and other disagreeable odors of the enzymatic hydrolysis solution (EHS) were reduced following the Maillard reaction; meanwhile, the umami and saltiness were considerably enhanced. The quantity of free acidic amino acids with an umami and sweet taste in the CL and CB sauces after enzymatic hydrolysis and the Maillard reaction was substantially higher than that in the homogenate (HO). The Maillard reaction solution (MRS) produced more volatile compounds than the HO and EHS, such as aldehydes, pyrazines, ketones, etc. These compounds not only impart a unique flavor but also have antioxidant capabilities, making them a prototype for the high-value utilization of crab processing by-products. Full article
(This article belongs to the Special Issue Application of Biotechnology in Aquatic Products Processing)
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10 pages, 1777 KiB  
Article
Development of an Abalone 3D Food Printing Ink for the Personalized Senior-Friendly Foods
by Hyun-Jung Yun, Na-Ra Han, Hyun-Woo An, Won-Kyo Jung, Hyun-Woo Kim and Sang-Gil Lee
Foods 2022, 11(20), 3262; https://doi.org/10.3390/foods11203262 - 19 Oct 2022
Cited by 13 | Viewed by 2852
Abstract
Notably for seniors, 3D food printing is an appropriate processing method for creating customized meals that meet their unique nutritional requirements and textural preferences. This study attempted to develop an ink for food 3D printers containing abalone powder and several nutrition properties that [...] Read more.
Notably for seniors, 3D food printing is an appropriate processing method for creating customized meals that meet their unique nutritional requirements and textural preferences. This study attempted to develop an ink for food 3D printers containing abalone powder and several nutrition properties that meet the criteria for senior-friendly foods. The texture of the products was adjusted using gelatin. The ink consisted of abalone powder (10%), soybean protein (4.5%), polydextrose (2.5%), vitamin C (0.0098%), and gellan gum (1%). To examine the physicochemical properties of the ink, texture, water holding capacity, and rheological properties were measured. In addition, the suitability of the 3D printing was examined. As a result, 3% gelatin 3D food printing ink demonstrated optimal printability and could be converted into foods that could be consumed in one step (teeth intake), depending on the types of food for seniors. Full article
(This article belongs to the Special Issue Application of Biotechnology in Aquatic Products Processing)
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18 pages, 3370 KiB  
Article
Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
by Yijia Deng, Rundong Wang, Yuhao Zhang, Xuepeng Li, Ravi Gooneratne and Jianrong Li
Foods 2022, 11(13), 1938; https://doi.org/10.3390/foods11131938 - 29 Jun 2022
Cited by 20 | Viewed by 3549
Abstract
The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color [...] Read more.
The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color of shrimp paste turned dark brown with decreases in L*, a*, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste-B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long-chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl-pyrazine, (E,E)-2,4-heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase-B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production. Full article
(This article belongs to the Special Issue Application of Biotechnology in Aquatic Products Processing)
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