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Article
Publication date: 24 February 2021

Hua Fang, Jianyu Zhang, Zhuan Hong, Weizhu Chen, Yiping Zhang and Meijuan Fang

Being interested in developing a natural preservative for the prolongation of shrimp shelf life, this study aims to evaluate the Sargassum horneri extracts for their antioxidant…

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Abstract

Purpose

Being interested in developing a natural preservative for the prolongation of shrimp shelf life, this study aims to evaluate the Sargassum horneri extracts for their antioxidant effect, copper reducing power, copper chelating activity and polyphenol oxidase (PPO) inhibitory activity, as well as explored their potential preservative activity in white leg shrimp.

Design/methodology/approach

The antioxidant properties of Sargassum horneri 75% ethanol aqueous extracts were measured by 2,2-diphenyl-1-picryl hydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and PPO inhibitory activity. Sample III displayed the highest antioxidant activity, PPO inhibitory activity, copper reducing power and copper chelating activity, so it was selected for further studying its impact on shrimp's quality changes such as pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), melanosis and sensory score during storage at 4°C.

Findings

Among all three samples, sample III containing 49.88% total phenolic contents was selected for the further study on the prevention of quality loss and melanosis of shrimp, because it yielded the highest antioxidant activity, PPO inhibitory activity, copper reducing power and copper chelating activity than the other two samples (samples II and IV). It was found that shrimp treated with 0.2% sample III had the lowest melanosis scores throughout the storage (p < 0.05). During ten days of storage at 4°C, shrimp treated with 0.2% sample III had a higher score in sensory properties (color, segments, texture and odor), compared with the control, 0.1% kojic acid and 0.1% sample III treated shrimp (p < 0.05). The results indicated that the treatment of shrimp with 0.2% sample III could extend the shelf life to eight days at 4°C.

Social implications

The extracts of Sargassum horneri displayed potent PPO inhibition, antimicrobial and antioxidant properties. Importantly, the 75% extracts of Sargassum horneri could extend the shelf life. Considering these results, the extracts of Sargassum horneri may be used as natural preservatives in the food industry after further evaluation of their other properties such as toxicity, as well as provide a choice target to source natural products intended for cosmetics.

Originality/value

The originality of this paper lies in the development and application of the extracts of edible algae. To extend the shelf life of seafood, the polyphenolic-rich extract of Sargassum horneri provided another possible selection.

Details

British Food Journal, vol. 123 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Available. Open Access. Open Access
Article
Publication date: 7 December 2023

Hutao Yang

The integration of the digital economy and the real economy has been a key focus in promoting digital economic development. It denotes a comprehensive digital transformation of…

903

Abstract

Purpose

The integration of the digital economy and the real economy has been a key focus in promoting digital economic development. It denotes a comprehensive digital transformation of national economic activities regarding technological infrastructure and production modes, which is crucial for establishing a modern economic system, advancing industrial infrastructure and modernizing industrial chains.

Design/methodology/approach

Firstly, the study delves into the internal logic behind the emergence of the new development dynamic resulting from digital technology's evolution. Secondly, it explores the mechanism of mutual promotion and support between the new development dynamic and the digital economy based on China's shift in focus from international engagement to the domestic economy during different stages of industrialization. Subsequently, it analyzes the characteristics and critical factors of digital economy development and examines the macro-, meso- and micro-level constraints on these factors. Finally, the paper explores approaches to promoting digital economy development while constructing the new development dynamic and provides relevant policy suggestions.

Findings

The construction of the new development dynamic and the development of the digital economy are inextricably linked, and only by mutually reinforcing each other can they provide an inexhaustible impetus for China's high-quality economic development.

Originality/value

The new development dynamic and the digital economy development form an indivisible whole. The new development dynamic creates the necessary conditions for digital economy development and promotes the formation of digital production modes. In turn, the development of the digital economy should strive to improve the mainstay position of the domestic economy, enhance the synergy between the domestic economy and international engagement, upgrade value chains while improving the supply and the industrial chains in China and ensure a parallel increase in labor income alongside improved productivity.

Details

China Political Economy, vol. 6 no. 2
Type: Research Article
ISSN: 2516-1652

Keywords

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