Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrin

Zonghan Wang; Deyang Li; Xiaoyang Liu; Min Zhang; Pengfei Chu; Beiwei Zhu; Donghong Liu; Dayong Zhou

doi:10.1016/j.foodchem.2023.136034

Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrin

Food Chem. 2023 Aug 30:418:136034. doi: 10.1016/j.foodchem.2023.136034. Epub 2023 Mar 27.

Authors

Zonghan Wang¹, Deyang Li², Xiaoyang Liu², Min Zhang², Pengfei Chu², Beiwei Zhu¹, Donghong Liu³, Dayong Zhou⁴

Affiliations

¹ National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
² National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
³ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Hangzhou 310058, China. Electronic address: dhliu@zju.edu.cn.
⁴ National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: zdyzf1@163.com.

PMID: 37003199
DOI: 10.1016/j.foodchem.2023.136034

Abstract

Epigallocatechin-3-gallate (EGCG) exhibits excellent cross-linking effects of myofibrillar proteins, it is prone to self-aggregation, causing excessive cross-linking and moisture loss of gels, which limits its application as a food additive in surimi products. Here, through combination γ-cyclodextrin and EGCG into one inclusion complex, we achieved proper usage of EGCG in shrimp surimi products: elevating both water holding capability and texture properties (hardness, chewiness and resilience). Moreover, the mechanism behind excellent performance was elucidated: as texture modifiers, the complexes improved gel network integrity through intermolecular interactions and moderated disulfide bonds; and as water retainer agents, the complexes promoted transformation of nitrogen in proteins towards the form of protonated amino, facilitating the occurrence of hydration. Furthermore, the inclusion complexes brought a higher phenolic retention within products in contrast with direct addition of EGCG. This work may propose novel insights for the usage of polyphenols as additives in surimi-based products.

Keywords: Gel performance; Litopenaeus vannamei; Surimi; Thermal process; Water retention.

MeSH terms

Fish Products / analysis
Fish Proteins / chemistry
Food Additives
Food Handling
Gels / chemistry
Water
gamma-Cyclodextrins*

Substances

epigallocatechin gallate
gamma-Cyclodextrins
Food Additives
Gels
Water
Fish Proteins