ArticleFrontiers in microbiology2015
Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination.
Article in Frontiers in microbiology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 31 citations in OpenAlex.
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- Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products.Italian journal of food safety · 2025Article
- Current strategies for nonalcoholic fatty liver disease treatment (Review).International journal of molecular medicine · 2024Review
- Therapeutic Effect of Curcumin on Metabolic Diseases: Evidence from Clinical Studies.International journal of molecular sciences · 2023Review
- Effects of Compound Feed Attractants on Growth Performance, Feed Utilization, Intestinal Histology, Protein Synthesis, and Immune Response of White Shrimp (Animals : an open access journal from MDPI · 2022Article
- Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems.Heliyon · 2022Review
- Medicinal chemistry inspired by ginger: exploring the chemical space around 6-gingerol.RSC advances · 2021Review
- Natural Polyphenols in Metabolic Syndrome: Protective Mechanisms and Clinical Applications.International journal of molecular sciences · 2021Review
- A narrative review on biogenic amines in fermented fish and meat products.Journal of food science and technology · 2021Review
- Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Foods (Basel, Switzerland) · 2020Article
- Transcriptomic analysis of the response of Pseudomonas fluorescens to epigallocatechin gallate by RNA-seq.PloS one · 2017Article
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Authors and funding
6 authors at 2 institutions in 1 country.
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Abstract
Tea polyphenols (TP) have shown antioxidant activity and antimicrobial properties in the food industry. Assessment of anti-oxidation potential of 6-gingerol (GR) has also been verified. As little is known about the use of tea polyphenols either individually or in combination with 6-gingerol in shrimp paste, we aimed to investigate the effect of tea polyphenols combined with 6-gingerol on the biogenic amines inhibition and quality of shrimp paste stored at 25°C for 160 days. The shrimp paste samples were assigned into four groups: (1) control; (2) tea polyphenols treatment (0.3%); (3) 6-gingerol treatment (0.3%); (4) tea polyphenols (0.15%) + 6-gingerol (0.15%). Samples with no addition were used as control. The results indicate that treatment with tea polyphenols + 6-gingerol (TPGR) maintained paste appearance, inhibited oxidation of protein and lipids, and reduced microorganism counts compared to control treatment. The efficiency was superior to that of tea polyphenols or 6-gingerol treatment. Furthermore, shrimp paste treated with TPGR also exhibited significantly higher inhibition of biogenic amines. Total amino acids determination proved the efficacy of TPGR by maintaining the more amino acids of shrimp paste during ambient temperature storage. Our study suggests that TPGR might be a promising candidate for fermented foods due to its synergistic effect to maintain products quality and extending their shelf-life.
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