Posted by The long tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstaining from eating meat on the eve of a feast day. How seefood is connected with cyclodextrins?
Prof. Hashimoto mentioned in 1988 at the 4th International Cyclodextrin Symposium that plenty of seafood products were marketed in Japan which contained CD to reduce undesired components [1]
Technological applications:
- Removal of cholesterol from shrimp lipid by β-CD [2]
- Stabilization of frozen fish protein from oxidation and aggregation in frozen state [3]
- γ-CD/Epigallocatechin-3-gallate inclusion complex was found as efficient additive in the preservation of shrimp surimi, presenting significant effects on prolonging the shelf-life of products [4]
- Microencapsulation of seafood flavor enhancers [5]
- Reducing fishy odor [6]
- Lengthening the shelf-life by using CD in packaging of seafood (e.g. by carvacrol/CD complexes) [7]
References
1. Hashimoto, H. (1988). Application of Cyclodextrins to Foods, Toiletries and Other Products in Japan. In: Huber, O., Szejtli, J. (eds) Proceedings of the Fourth International Symposium on Cyclodextrins. Advances in Inclusion Science, vol 5. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-2637-0_76
2. Raju, N., Singh, A., Benjakul, S. (2021) Recovery, reusability and stability studies of beta cyclodextrin used for cholesterol removal from shrimp lipid. RSC Adv. 11(37), 23113-23121. https://doi.org/10.1039/D1RA03282H
3. Walayat, N., Xiong, Z., Xiong, H., Moreno, H.M., Li, Q., Nawaz, A., Zhang L., Wang, P., Niaz, N. (2020)
The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus. Food Hydrocolloids 105, 105842.
https://doi.org/10.1016/j.foodhyd.2020.105842.
4. Wang, Z., Guo, C., Li, D., Zhou, D., Liu, D., Zhu B. (2023) Nanoprecipitates of γ-cyclodextrin/epigallocatechin-3-gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism. J. Sci. Food Acric. 103, 129-3138. https://doi.org/10.1002/jsfa.12449
5. Aminah, S.,, Nurrahman, Pranata, B., Amalia, R., Athifa, A.N., Siregar, P., Yonata, D. (2023) Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin. Egypt. J. Aquat. Biol. Fish. 27, 811-821.
https://doi.org/10.21608/EJABF.2023.297775
6. Szente, L., Sohajda, T., Fenyvesi, E. (2021) Encapsulation for Masking Off-Flavor and Off-Tasting in Food Production. In: Ho, T.M., Yoshii, H., Terao, K., Bhandari, B.R. (eds.) Functionality of Cyclodextrins in Encapsulation for Food Applications, p. 223-253. Springer.
https://doi.org/10.1007/978-3-030-80056-7_12
7. Fang, S., Zhou, Q., Hu, Y., Liu, F., Mei, J., Xie, J. (2019) Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage. Molecules 24, 3292. https://doi.org/10.3390/molecules24183292