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Migration of bisphenol A and its related compounds in canned seafood and dietary exposure estimation

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Food Quality and Safety 2022年第2期6卷 275-286页

作者： Na Lin Derong Ma Zhidong Liu xichang wang Liyan Ma East China Sea Fisheries Research Institute Chinese Academy of Fishery SciencesShanghaiChina Shanghai Ocean University ShanghaiChina

The present study sought to investigate the migration of target bisphenols,such as bisphenol-A(BPA),bisphenol-F(BPA),bisphenol-A diglycidyI ether(BADGE),bisphenol-A(2,3-dihydroxypropyl)glycidyl ether(BADGE.H_(2)O),bisphenol-A bis(2,3-dihydroxypropyl)ether(BADGE.2H_(2)O),and bisphenol F diglycidyl ether(BFDGE)in 102 samples of several canned seafood,namely canned Antarctic krill,scallop,oysters,mussel,clam,and mantis shrimp stored for months at different temperatures through a high-performance liquid chromatographic-fluorescence detector com-bined with a microwave-assisted extraction method.Except for BFDGE,the other five bisphenols were observed in most of the analyzed sam-ples.The canned shrimp showed the highest migration of BPA(0.089 mg/kg),exceeding the specific migration limit(SML)of BPA(0.05 mg/kg)specified by the European Union,while the migration levels of BADGE and its derivatives were within their SMLs.The migration behavior of bisphenols in the canned seafood was majorly affected by the analytes,storage conditions,and food types.BPA,BADGE.H_(2)O,and BADGE 2H_(2)O were characterized by a rapid migration during the first half of the shelf life,which increased with the increase of temperature,followed by a stabilization or decline of their concentrations for prolonged durations.Besides,the migration of target bisphenols was significantly influenced by the storage temperature in some seafood species.Notably,higher migration level of BPA was found in samples with higher fat content.The average dietary exposure of Chinese adults to BPA,BPF,BADGE.2H_(2)O,BADGE.H_(2)O,and BADGE of canned seafood was estimated at 11.69,1.21,6.47,8.74,and 4.71 ng/(kg d),respectively.The target hazard quotient values of all the analyzed bisphenols were below 1 for the Chinese adults,suggesting an insignificant exposure to these bisphenols through canned seafood consumption.

关键词： Bisphenol-A(BPA) BPA-related compounds canned seafood migration behavior dietary exposure

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固态复合调味料的鲜味物质及其强度分析

中国食品学报 2024年第4期24卷 391-397页

作者：俞铮王芳王锡昌上海海洋大学食品学院上海201306 上海太太乐食品有限公司上海201812

为研究不同种类鲜味固态复合调味料的鲜味单体特征及其强度,以141种市售鲜味固态复合调味料为研究对象,根据行业标准以及配料表成分将其分为三大类:鸡精类调味料、鸡粉类调味料和其它类调味料,其中,其它类调味料分为陆产动物类调味料、... 详细信息

为研究不同种类鲜味固态复合调味料的鲜味单体特征及其强度,以141种市售鲜味固态复合调味料为研究对象,根据行业标准以及配料表成分将其分为三大类:鸡精类调味料、鸡粉类调味料和其它类调味料,其中,其它类调味料分为陆产动物类调味料、水产动物类调味料、植物类调味料以及人工合成类调味料。分别对鲜味固态复合调味料中游离氨基酸、呈味核苷酸、Na^(+)等7种鲜味单体含量进行检测,并利用等效鲜味浓度(EUC)计算其鲜味强度。结果表明,鸡精类中谷氨酸(Glu)和Na^(+)含量最高,其它类的鲜味单体含量除Glu和Na^(+)外均高于鸡精类和鸡粉类。其它类调味料中,陆产动物类中的Na^(+)含量较高,水产动物类中的游离氨基酸含量较高,植物类中的呈味核苷酸含量较高,人工合成类的Glu含量显著高于其它调味料。鲜味强度方面,其它类调味料>鸡精类调味料>鸡粉类调味料。其它类固态复合调味料中,人工合成类调味料>水产动物类调味料>植物类调味料>陆产动物类调味料。EUC可较为客观地量化鲜味强度,研究结果为鲜味固态复合调味料的风味研究、品质评价提供理论基础和数据支撑。

关键词：鲜味固态复合调味料鲜味物质鲜味强度

Preparation of multicore millimeter-sized spherical alginate capsules to specifically and sustainedly release fish oil

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Food Science and Human Wellness 2023年第2期12卷 397-406页

作者： Lina Tao Panpan wang Ting Zhang Mengzhen Ding Lijie Liu Ningping Tao xichang wang Jian Zhong National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product ProcessingMinistry of Agriculture and Rural Affairs of the People's Republic of ChinaShanghai Engineering Research Center of Aquatic-Product Processing and PreservationCollege of Food Science&TechnologyShanghai Ocean UniversityShanghai 201306China

Specific and sustained release of nutrients from capsules to the gastrointestinal tract has attracted many attentions in the field of food and drug delivery.In this work,we reported a monoaxial dispersion electrospraying-ionotropic gelation technique to prepare multicore millimeter-sized spherical capsules for specific and sustained release of fish oil.The spherical capsules had diameters from 2.05 mm to 0.35 mm with the increased applied voltages.The capsules consisted of uniform(at applied voltages of≤10 k V)or nonuniform(at applied voltages of>10 k V)multicores.The obtained capsules had reasonable loading ratios(9.7%-6.3%)due to the multicore structure.In addition,the obtained capsules had specific and sustained release behaviors of fish oil into the small intestinal phase of in vitro gastrointestinal tract and small intestinal tract models.The simple monoaxial dispersion electrospraying-ionotropic gelatin technique does not involve complicated preparation formulations and polymer modification,which makes the technique has a potential application prospect for the fish oil preparations and the encapsulation of functional active substances in the field of food and drug industries.

关键词： Ionotropic gelation Millimeter-sized spherical capsule Monoaxial dispersion electrospraying Multicore Specific and sustained release

Characterization of refined fish oil from small fish in Mauritania

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Aquaculture and Fisheries 2022年第6期7卷 639-646页

作者： Xuebing Zhang Liu Lin Zhuanxia Chen Jing Zhang xichang wang Ningping Tao College of Food Science and Technology Shanghai Ocean UniversityShanghai201306China Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation Shanghai201306China National R&D Branch Center for Freshwater Aquatic Products Processing Technology Shanghai201306China

In this study,the effects of chemical refining on the physicochemical indices,environmental pollutants,lipid functional groups,relaxation characteristics,fatty acid profiles,and triglyceride(TG)molecular species in crude oil extracted from small fish in Mauritania were evaluated.The acid,peroxide,and iodine values of crude oil were identified as 5.52 mg KOH/g,1.73 meq/kg,and 200.78 g/100 g oil,respectively.After refining,these values were determined to be 0.29 mg KOH/g,0.76 meq/kg,and 210.80 g/100 g oil,respectively.The polychlorinated biphenyls and arsenic content of crude oil were identified as 32.30μg/kg and 1.00 mg/kg,respectively.After refining,these were not detected.The content of eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA)accounted for as much as 87.55%of the polyunsaturated fatty acids in the refined oil,indicating that high-quality fish oil is suitable as a food supplement.The correlation coefficient of the infrared spectra before and after refining was 0.968,and the relaxation time and peak shape data were almost similar before and after purification.Meanwhile,there were no significant differences(P≥0.05)in fatty acid profiles between the crude and refined oils,except for C16:0(P<0.01).Based on UPLC-Q E-MS/MS detection,137 TG molecules were identified in both crude and refined oils.Among the detected TG molecular species,64 contained EPA or DHA,which accounted for 46.83%and 46.00%of the total TG content in crude and refined oils,respectively.After refining,the content of the molecular species decreased by 31.95 mg/10 g,among which the three most variable molecular species were TG(16:0/18:1/22:6),(16:1/16:2/18:1),and(18:4/16:0/20:5),accounting for 29.26%of the decline of the molecular species.Overall,the refining process had little effect on the fatty acid profile and distribution of TG molecular species in fish oil.

关键词： ω-3 PUFAs Crude fish oil Fish oil refinement Triglyceride molecular species Mauritania Sea Small pelagic fish

Metabolomics mechanism of traditional soy sauce associated with fermentation time

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Food Science and Human Wellness 2022年第2期11卷 297-304页

作者： Li Zhu Siyu He Ying Lu Jianhong Gan Ningping Tao xichang wang Zaoli Jiang Yuanxiang Hong Changhua Xu College of Food Science and Technology Shanghai Ocean UniversityShanghai 201306China Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation Shanghai 201306China Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai) Ministry of AgricultureShanghai 201306China Department of Pharmacology Yale UniversityNew HavenCT06520US Xiamen Gulong Food Co. Ltd.Xiamen 361000China National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai) Shanghai 201306China

Given that fermentation time has significant impact on quality and flavor of soy sauce,a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy sauce.Herein,the metabolic compounds changes of soy sauce associated with fermentation time up to 10 years were comprehensively investigated by using Chinese traditional fermented soy sauce(CTFSS)as a demonstration.Results showed that formaldehyde nitrogen,total soluble nitrogen(TSN),non-salt soluble solids,amino acids,free 5’-nucleotides and volatile compounds in CTFSS changed obviously during fermentation.Specifically,glutamic acid and aspartic acid were prominent in CTFSS.Continuous decrease in content of hypoxanthine(Hx)was found from 1 M(1-month soy sauce)to7 M(7-months soy sauce).Furthermore,a significant opposite tendency for changes between some volatile compounds and amino acids was indicated that there was a transformation between these two components.Therefore,a better understanding to the influence of fermentation time on soy sauce had been proposed.As the formation and conversion of amino acids and sugars might be mainly responsible for flavor formation in CTFSS,the ratio of these two reactions rate led the metabolism to be divided into three steps,degradation,conversion and balance.

关键词： Soy sauce Fermentation Amino acids Volatile compounds Flavor Metabolomics

冷链流通中温度波动对冷冻南美白对虾持水性及质构特性的影响

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食品与发酵工业 2024年第5期50卷 208-217页

作者：李桢桢尹明雨王锡昌上海海洋大学食品学院上海201306 上海水产品加工及贮藏工程技术研究中心上海201306 农业农村部水产品贮藏保鲜质量安全风险评估实验室上海201306

以南美白对虾为研究对象,设置-18~-12、-18~-6、-18~0℃温度波动参数,研究0、1、3、5、7次波动后南美白对虾的持水性及质构特性变化,通过肌原纤维蛋白结构特性和微观结构的变化对其进行内因分析。结果表明,随着温度波动次数的增加,3组... 详细信息

以南美白对虾为研究对象,设置-18~-12、-18~-6、-18~0℃温度波动参数,研究0、1、3、5、7次波动后南美白对虾的持水性及质构特性变化,通过肌原纤维蛋白结构特性和微观结构的变化对其进行内因分析。结果表明,随着温度波动次数的增加,3组温度波动组南美白对虾的水分含量、硬度、内聚性、咀嚼性和剪切力逐渐减少,解冻损失、离心损失逐渐增加,持水性及质构特性发生显著劣变,且随着波动范围的增加,劣变程度加剧。巯基含量、最大内源荧光强度不断下降,且SDS-PAGE图显示肌原纤维蛋白部分发生氧化变性;通过微观结构更直观地发现,温度波动各组的冰晶和肌肉组织中的孔洞逐渐增大且不规则化。此外,通过偏最小二乘法进一步阐明蛋白变性和冰晶的重结晶是引起持水性及质构特性下降的主要原因。因此,温度波动次数增加会加剧南美白对虾持水性和质构特性的下降,应尽量避免冷链流通过程中多次大幅度甚至极端温度波动情况的发生。

关键词：南美白对虾温度波动持水性质构特性蛋白变性

Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH

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Food Science and Human Wellness 2020年第3期9卷 280-288页

作者： Ting Zhang Mengzhen Ding xichang wang Jian Zhong National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product ProcessingMinistry of Agriculture and Rural Affairs of the People’s Republic of ChinaShanghai Engineering Research Center of Aquatic-Product Processing and PreservationCollege of Food Science&TechnologyShanghai Ocean UniversityShanghai201306China

The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions.In this work,we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergistically(Span 80 and SL)or competitively(Tween 80 and SDS)stabilized by gelatin/surfactant.The results demonstrated that initial droplet stability and droplet storage stability,and creaming stability of the pH-adjusted emulsions are dependent on both the adsorption ways of emulsifiers and the adjusted pH:(1)Competitively stabilized emulsions have more stable droplets than synergistically stabilized emulsions;(2)SDS-dominant competitively stabilized emulsions have more stable droplets than gelatin-dominant emulsions;(3)Basic pH-adjusted emulsions have more stable droplets than acidic pH-adjusted emulsions;(4)The synergistically stabilized emulsions at acidic pH have significantly higher creaming indexes than that at basic pH;and(5)The competitively stabilized emulsions have high or similar creaming indexes to that at acidic pH.Further,the mechanisms are proposed according to Stokes’Law.This work will provide useful information to understand the interfacial properties of mixed emulsifiers in the food emulsions and promising application perspective for the development of food beverages including acidic and alkali beverages.

关键词： Emulsion Gelatin pH change Storage Surfactant

Resorbable polymer electrospun nanofibers:History,shapes and application for tissue engineering

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Chinese Chemical Letters 2020年第3期31卷 617-625页

作者： Tingting Wu Mengzhen Ding Cuiping Shi Yiqun Qiao Panpan wang Ruirui Qiao xichang wang Jian Zhong National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product ProcessingMinistry of Agriculture and Rural Affairs of the People's Republic of ChinaShanghai Engineering Research Center of Aquatic-Product Processing and PreservationCollege of Food Science&TechnologyShanghai Ocean UniversityShanghai 201306China ARC Centre of Excellence in Convergent Bio-Nano Science and Technology Monash Institute of Pharmaceutical SciencesMonash UniversityParkvilleVIC 3052Australia

Resorbable polymer electrospun nanofiber-based materials/devices have high surface-to-volume ratio and often have a porous structure with excellent pore interconnectivity,which are suitable for growth and development of different types of cells.Due to the huge advantages of both resorbable polymers and electrospun nano fibers,re sorbable polymer electrospun nanofibers(RPENs)have been widely applied in the field of tissue engineering.In this paper,we will mainly introduce RPENs for tissue engineering.Firstly,the electrospinning technique and electrospun nanofiber architectures are briefly introduced.Secondly,the application of RPENs in the field of tissue engineering is mainly reviewed.Finally,the advantages and disadvantages of RPENs for tissue engineering are discussed.This review will provide a comprehensive guide to apply resorbable polymer electrospun nanofibers for tissue engineering.

关键词： Architechture Electrospinning Nanofiber Resorbable polymer Tissue engineering

Gelatin-stabilized traditional emulsions:Emulsion forms,droplets,and storage stability

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Food Science and Human Wellness 2020年第4期9卷 320-327页

作者： Mengzhen Ding Ting Zhang Huan Zhang Ningping Tao xichang wang Jian Zhong National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product ProcessingMinistry of Agriculture and Rural Affairs of the People’s Republic of ChinaShanghai Engineering Research Center of Aquatic-Product Processing and PreservationCollege of Food Science&TechnologyShanghai Ocean UniversityShanghai 201306China Iowa State University Ames LaboratoryAmesIA 50011USA

Fish oils are important substances in the field of food and drug delivery.Due to their unstable double bonds,fishy taste,and poor water solubility,it is pivotal to investigate novel dosage forms for fish oils,such as encapsulated droplets.In this work,we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms,droplets,and storage stability under different preparation and storage conditions.Our results showed that higher gelatin solution pH,higher storage temperature in the range of 4–37℃,and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion.The droplets had core-shell microstructures and a trimodal size distribution,which decreases linearly with increasing gelatin solution pH and homogenizing time,but decreases exponentially with increasing homogenizing speed.In addition,storage temperature showed a notably different effect on traditional emulsion storage.This work provides a fundamental knowledge for the formation,microstructure,and properties of gelatin-based traditional emulsions.It also provides a promising new application for fish oil-loaded emulsions in food beverages,soft candy,and other food products.

关键词： Emulsion form Fish oil Gelatin Homogenizing conditions pH