Zhejiang Gongshang University

About: Zhejiang Gongshang University is a education organization based out in Hangzhou, China. It is known for research contribution in the topics: Adsorption & Supply chain. The organization has 8258 authors who have published 7670 publications receiving 90296 citations. The organization is also known as: Zhèjiāng Gōngshāng Dàxué.

Chitosan-based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus vannamei)

Abstract: Postharvest shrimp is highly susceptible to both microbiological spoilage and endogenous enzymatic browning, so it should be preserved properly using effective and appropriate methods. The effects of 1.0% and 1.5% O-carboxymethyl chitosan (CMC) and 1.0% and 1.5% chitosan (CH) coatings on the quality changes of whiteleg shrimp (Litopenaeus vannamei) during refrigerated storage (0 ± 1 °C) of 10 d were investigated. The pretreatment with CMC and CH solution (1.0% or 1.5%) retarded growth of psychrophilic bacteria throughout storage in comparison with the control (P < 0.05). The lower increases in pH and total volatile base (TVB) content were obtained in the shrimp treated with CMC and CH solution at both levels, compared with the control samples (P < 0.05). Loss in freshness and melanosis decreased after the shrimp was treated with CMC and CH. In addition, CMC and CH (1.0% or 1.5%) showed inhibitory activity toward total viable bacteria counts of white shrimp in a dose-dependent manner. Therefore, chitosan and O-carboxymethyl chitosan can be used as promising melanosis inhibitors as well as antimicrobial agents during refrigerated storage. Practical Application: The main practical application behind the development of chitosan (CH) and O-carboxymethyl chitosan (CMC) used to preserve postharvest whiteleg shrimp lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers and meet with the emergence of more and more food safety problems. Both CMC and CH can be used as food preservatives to extend shrimp shelf life. However, CMC is more convenient due to its solubility. In the future, CMC will be used in the food processing industry because of its soluble, compatible, antimicrobial, and antioxidative characteristics.

Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

Abstract: Curcumin is a bioactive constituent isolated from turmeric that has historically been used as a seasoning, pigment, and herbal medicine in food. Recently, it has become one of the most commonly studied nutraceuticals in the pharmaceutical, supplement, and food areas because of its myriad of potential health benefits. For instance, it is claimed to exhibit antioxidant, anti-inflammatory, antimicrobial, antiparasite, and anticancer activities when ingested as a drug, supplement, or food. Toxicity studies suggest that it is safe to consume, even at relatively high levels. Its broad-spectrum biological activities and low toxicity have meant that it has been widely explored as a nutraceutical ingredient for application in functional foods. However, there are several hurdles that formulators must overcome when incorporating curcumin into commercial products, such as its low water solubility (especially under acidic and neutral conditions), chemical instability (especially under neutral and alkaline conditions), rapid metabolism by enzymes in the human body, and limited bioavailability. As a result, only a small fraction of ingested curcumin is actually absorbed into the bloodstream. These hurdles can be at least partially overcome by using encapsulation technologies, which involve trapping the curcumin within small particles. Some of the most commonly used edible microparticles or nanoparticles utilized for this purpose are micelles, liposomes, emulsions, solid lipid particles, and biopolymer particles. Each of these encapsulation technologies has its own benefits and limitations for particular product applications and it is important to select the most appropriate one.