Effect of gallic acid and chlorogenic acid on physicochemical, microstructural and thermal degradation properties of ready-to-eat sea cucumber

Lulu Zhu; Xiao Sun; Yan Fan; Yangfan Wang; Xin Qi; Hu Hou

doi:10.1016/j.foodchem.2022.132186

Effect of gallic acid and chlorogenic acid on physicochemical, microstructural and thermal degradation properties of ready-to-eat sea cucumber

Food Chem. 2022 Jun 30:380:132186. doi: 10.1016/j.foodchem.2022.132186. Epub 2022 Jan 20.

Authors

Lulu Zhu¹, Xiao Sun², Yan Fan², Yangfan Wang³, Xin Qi², Hu Hou⁴

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong Province 266237, PR China.
² College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
³ College of Marine Life Sciences, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
⁴ College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong Province 266237, PR China. Electronic address: houhu@ouc.edu.cn.

PMID: 35093663
DOI: 10.1016/j.foodchem.2022.132186

Abstract

To enhance thermal stability of ready-to-eat sea cucumbers (RSC), gallic acid (GA) and chlorogenic acid (CA) were employed. Physicochemical and microstructural properties of RSC were evaluated. When RSC were treated by 12 mg/mL of GA and 10 mg/mL of CA, ε-amino group level decreased by 50.2% and 47.9%, and the hardness increased by 74.8% and 80.0%, respectively. The proportion of free water decreased by 10.9% and 8.8%, and the relaxation time decreased by 52.9 and 57.8 ms, respectively. In addition, aggregation and density of collagen fibers increased and their porosity decreased, observed by Van Gieson's staining and scanning electron microscope images. After crosslinked by 12 mg/mL GA and 10 mg/mL CA, the peak temperatures increased to 137.5 °C and 130.0 °C similar to changes of activation energy, indicating that the thermal stability of RSC was improved. It can provide a theoretical basis for prolonging the storage life of RSC.

Keywords: Chlorogenic acid; Crosslinking; Gallic acid; Sea cucumber; Thermal stability.

MeSH terms

Animals
Chlorogenic Acid
Gallic Acid
Sea Cucumbers*
Temperature
Water

Substances

Water
Chlorogenic Acid
Gallic Acid