Marine Bioactive Compounds as Nutraceutical and Functional Food Ingredients for Potential Oral Health.

Oral diseases have received considerable attention worldwide as one of the major global public health problems. The development of oral diseases is influenced by socioeconomic, physiological, traumatic, biological, dietary and hygienic practices factors. Currently, the main prevention strategy for oral diseases is to inhibit the growth of biofilm-producing plaque bacteria. Tooth brushing is the most common method of cleaning plaque, aided by mouthwash and sugar-free chewing gum in the daily routine. As the global nutraceutical market grows, marine bioactive compounds are becoming increasingly popular among consumers for their antibacterial, anti-inflammatory and antitumor properties. However, to date, few systematic summaries and studies on the application of marine bioactive compounds in oral health exist. This review provides a comprehensive overview of different marine-sourced bioactive compounds and their health benefits in dental caries, gingivitis, periodontitis, halitosis, oral cancer, and their potential use as functional food ingredients for oral health. In addition, limitations and challenges of the application of these active ingredients are discussed and some observations on current work and future trends are presented in the conclusion section.

Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps.

The aroma of grilled eel is affected by three key processing steps: curing, steaming, and grilling. This study was aimed at the determination of the difference between the characteristic volatiles in each processing stage and their influence on the final aroma of grilled eel. A total of 92 volatile compounds were identified by purge and trap (P&T) combined with gas chromatography-mass spectrometry (GC-MS) throughout the processing. Alcohol, ketone, aromatic compounds and methylated compounds were the most important volatiles in the eel meat during processing. Pyrazine was generated gradually during the entire process, and 2,3-dimethylpyrazine was only found in the sample after grilling. Distinct odors among the raw and treated samples could be indirectly distinguished according to their volatile compounds, analyzed by heatmap. Together, these results indicate a relationship between the final aroma and the whole processing. The odor coding made from the odor activity value (OAV) could be as a reference benchmark for the grilled eel product.

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel.

This study aimed to determine the changes in the flavor profile during different operating units when making cold-smoked Spanish mackerel. Sensory evaluation and instrumental analysis of tenderness were applied to optimize the processing parameters. For the overall odor perception, distinct odor among fresh and processed samples could be distinguished using electronic nose (e-Nose). Purge-and-trap (P&T) extraction combined with gas chromatography-mass spectrometry (GC-MS) was used to identify volatile compounds. Alcohols were the major volatiles in Spanish mackerel over the whole processing, while 2-butanol was found in the highest concentration. Curing was an effective way to remove fishy odor. Drying decreased the concentration of volatiles, especially sulfur compounds. Odor formation in cold-smoked mackerel could be divided into four steps (curing, drying, cold smoking and heating) as a result of partial least squares discriminant analysis (PLS-DA).