Effects of soluble Antarctic krill protein-curcumin complex combined with photodynamic inactivation on the storage quality of shrimp

Yufeng Li; Lijun Tan; Fanyu Liu; Mengyu Li; Siying Zeng; Yunlei Gui; Yong Zhao; Jing Jing Wang

doi:10.1016/j.foodchem.2022.134388

Effects of soluble Antarctic krill protein-curcumin complex combined with photodynamic inactivation on the storage quality of shrimp

Food Chem. 2023 Mar 1:403:134388. doi: 10.1016/j.foodchem.2022.134388. Epub 2022 Sep 23.

Authors

Yufeng Li¹, Lijun Tan², Fanyu Liu³, Mengyu Li³, Siying Zeng³, Yunlei Gui³, Yong Zhao⁴, Jing Jing Wang⁵

Affiliations

¹ College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
² College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
³ College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China.
⁴ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China. Electronic address: yzhao@shou.edu.cn.
⁵ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China. Electronic address: w_j2010@126.com.

PMID: 36183471
DOI: 10.1016/j.foodchem.2022.134388

Abstract

A new protein complex (SAKP-Cur) was successfully prepared by combining soluble Antarctic krill protein with curcumin through hydrophobic action. The potency of photodynamic inactivation (PDI) mediated by the complex on preserving the storage quality of shrimp at 4 °C was investigated by microbiological, chemical, physical and histological methods. Results showed that the SAKP-Cur significantly improved the stability of curcumin, and greatly inactivated the native bacteria in shrimp driven by PDI. Meanwhile, the complex-mediated PDI effectively reduced the endogenous enzyme activity, the production of total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA) in shrimp. Moreover, it obviously maintained the integrity and elasticity of the muscle fibers, thereby reducing the loss of water in myofibrils. Notably, the SAKP-Cur enhanced the PDI potency to preserve the freshness of shrimp during 4 °C storage or freeze-thaw cycles treatment. Therefore, the SAKP-Cur coupled with PDI is an effective fresh-keeping technology for aquatic products.

Keywords: Curcumin; Photodynamic inactivation (PDI); Shrimp; Soluble Antarctic krill protein; Storage quality.

MeSH terms

Animals
Curcumin* / pharmacology
Euphausiacea*
Penaeidae* / chemistry
Seafood
Shellfish / analysis

Substances

Curcumin