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

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-01-01 DOI:10.1016/j.fochx.2024.102061

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

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Abstract

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.

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静电纺丝淀粉基纳米纤维垫吸附牡蛎肽中主要恶臭化合物的机理研究。

采用静电纺丝辛烯基琥珀酰化淀粉-普鲁兰（ss -pul）纳米纤维毯对异丁酸、1-辛烯-3-醇和辛烷醛（牡蛎肽的3种主要脱臭化合物）的固相吸附原理和基本机理进行了探讨。纳米纤维毯对异丁酸、1-辛烯-3-醇和辛烷醛的选择性吸附率分别为94.96%、85.03%和65.36%，具有选择性吸附行为。上述三种脱臭化合物与纳米纤维垫形成的ii型包合物（ICs）含量有显著差异。ii型IC含量最高的辛烷/纳米纤维席IC的平均纤维直径显著降低(p

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.