Mechanisms of polyphenols on quality control of aquatic products in storage: A review

Abstract

Aquatic products are easily spoiled during storage due to oxidation, endogenous enzymes, and bacteria. At the same time, compared with synthetic antioxidants, based on the antibacterial and antioxidant mechanism of biological agents, the development of natural, nontoxic, low-temperature, better-effect green biological preservatives is more acceptable to consumers. The type and molecular structure of polyphenols affect their antioxidant and antibacterial effectiveness. This review will describe how they achieve their antioxidant and antibacterial effects. And the recent literature on the mechanism and application of polyphenols in the preservation of aquatic products was updated and summarized. The conclusion is that in aquatic products, polyphenols alleviate lipid oxidation, protein degradation and inhibit the growth and reproduction of microorganisms, so as to achieve the effect of storage quality control. And put forward suggestions on the application of the research results in aquatic products. We hope to provide theoretical support for better exploration of the application of polyphenols and aquatic product storage.

Keywords:

• Aquatic products
• polyphenols
• quality
• lipid and protein oxidation
• antibacterial activity

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The authors wish to acknowledge the financial support from the fund of the National Key R&D Program of China (2018YFD0901000).