Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides

Linfan Shi; Zhouru Li; Shiqin Qing; Zhongyang Ren; Ping Li; Songnan Li; Wuyin Weng

Food Chemistry: X (Jan 2025)

Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides

Linfan Shi,
Zhouru Li,
Shiqin Qing,
Zhongyang Ren,
Ping Li,
Songnan Li,
Wuyin Weng

Affiliations

Linfan Shi: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Zhouru Li: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
Shiqin Qing: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
Zhongyang Ren: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Ping Li: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
Songnan Li: Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu, China; Corresponding author at: Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu, China
Wuyin Weng: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; Corresponding author at: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Journal volume & issue: Vol. 25
p. 102061

Abstract

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The solid-phase adsorption principles and fundamental mechanism of isobutyric acid, 1-octen-3-ol, and octanal (three key off-odor compounds of oyster peptides) were explored using electrospun octenyl succinylated starch-pullulan (OSS-PUL) nanofiber mat. The nanofiber mats had selective adsorption behaviors as indicated by the selective adsorption rates of isobutyric acid, 1-octen-3-ol, and octanal, which were 94.96%, 85.03%, and 65.36%. The contents of the II-type inclusion complexes (ICs) formed with the nanofiber mats by the three off-odor compounds mentioned above were significantly different. The mean fiber diameter of the octanal/nanofiber mat IC with the highest content of II-type IC was significantly decreased (p < 0.05). In contrast, the isobutyric acid/nanofiber mat IC did not significantly change. The findings suggested that nanofiber mats interacted most strongly with octanal and weakly with isobutyric acid. This study will provide the theoretical foundation for deodorizing aquatic products using electrospun starch-based nanofiber mats.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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