{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,5]],"date-time":"2025-11-05T14:31:45Z","timestamp":1762353105322,"version":"build-2065373602"},"reference-count":32,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2021,9,27]],"date-time":"2021-09-27T00:00:00Z","timestamp":1632700800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2022,3,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Although exogenous and endogenous formaldehyde in squid has led to severe health threat, an in\u2010depth study on natural edible scavengers for formaldehyde in squid is still lacking.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Response surface methodology (RSM) combined with experimental verification approaches was applied to obtain an optimal \u2018recipe\u2019 to achieve formaldehyde removal rate\u2009of &gt;85%: 6\u2009mg\u2009mL<jats:sup>\u22121<\/jats:sup> tea polyphenols, 20\u2009mg\u2009mL<jats:sup>\u22121<\/jats:sup> chitosan, 3:2 (v\/v) tea polyphenols and chitosan, a pH value of 3 and 60\u2009min treatment time. Apart from the capability of removing formaldehyde, the scavenger derived from natural food exhibited a significant preservation effect (extension of preservation time up to 40%) on squid during chilled storage, and was safe and environmentally friendly. Meanwhile, a synergetic effect of the two components on scavenging formaldehyde was unraveled by multimolecular infrared spectroscopy.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>An edible and bifunctional reagent composed of tea polyphenols and chitosan was developed for simultaneously removing artificially added or endogenous formaldehyde and for preservation of squid. The bifunctional coating shows promise as a formaldehyde scavenger and green preservative for aquatic products. \u00a9 2021 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11534","type":"journal-article","created":{"date-parts":[[2021,9,13]],"date-time":"2021-09-13T12:33:55Z","timestamp":1631536435000},"page":"1958-1967","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Development of a bifunctional edible coating for formaldehyde scavenging and preservation of aquatic products"],"prefix":"10.1002","volume":"102","author":[{"given":"Yuyi","family":"Tang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"},{"name":"Shanghai Qinpu Biotechnology Pte Ltd  Shanghai China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xifeng","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hui","family":"Yao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"},{"name":"Shanghai Qinpu Biotechnology Pte Ltd  Shanghai China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jun","family":"Xie","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"},{"name":"Shanghai Qinpu Biotechnology Pte Ltd  Shanghai China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wenzheng","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"},{"name":"Shanghai Engineering Research Center of Aquatic\u2010Product Processing and Preservation  Shanghai China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture  Shanghai China"},{"name":"National R&amp;D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)  Shanghai China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ying","family":"Lu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"},{"name":"Shanghai Engineering Research Center of Aquatic\u2010Product Processing and Preservation  Shanghai China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture  Shanghai China"},{"name":"National R&amp;D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)  Shanghai China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shanggui","family":"Deng","sequence":"additional","affiliation":[{"name":"College of Food and Pharmacy Zhejiang Ocean University  Zhoushan China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ningping","family":"Tao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"},{"name":"Shanghai Engineering Research Center of Aquatic\u2010Product Processing and Preservation  Shanghai China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture  Shanghai China"},{"name":"National R&amp;D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)  Shanghai China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3580-5012","authenticated-orcid":false,"given":"Changhua","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"},{"name":"Shanghai Engineering Research Center of Aquatic\u2010Product Processing and Preservation  Shanghai China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture  Shanghai China"},{"name":"National R&amp;D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)  Shanghai China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2021,9,27]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1006\/fstl.2001.0783"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1088\/1755-1315\/461\/1\/012059"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.5649"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.3387"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.01.136"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejar.2017.08.001"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2017.02.007"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2012.10.014"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1201\/9780429327551-11"},{"key":"e_1_2_7_11_1","first-page":"348","article-title":"Optimization of compound inhibitors of formaldehyde in the jumbo squid (Dosidicus gigas) based on mixture design","volume":"8","author":"Miao L\u2010l","year":"2012","journal-title":"Sci Technol Food Ind"},{"key":"e_1_2_7_12_1","first-page":"377","article-title":"Effect of tea polyphenols combined with citric acid and calcium chloride on the quality of dried\u2013seasoned squid (Dosidicus gigas) during storage","volume":"33","author":"Zhu J","year":"2013","journal-title":"J Tea Sci"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jo00136a022"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfda.2013.05.010"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00289-020-03114-6"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(99)00017-5"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.01.021"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.01.053"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.06.083"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2020.121325"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127986"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128383"},{"key":"e_1_2_7_23_1","article-title":"Comparison of preservative effects of chitosan and tea polyphenols on cold storage of tilapia","volume":"27","author":"Chen X\u2010M","year":"2011","journal-title":"Mod Food Sci Technol"},{"key":"e_1_2_7_24_1","first-page":"1434","article-title":"Formaldehyde content of selected fish from the wet markets of Kathmandu valley","volume":"22","author":"Joshi R","year":"2015","journal-title":"Int Food Res J"},{"key":"e_1_2_7_25_1","first-page":"293","article-title":"Quality characteristics including formaldehyde content in selected sea foods of Tuticorin, southeast coast of India","volume":"25","author":"Immaculate J","year":"2018","journal-title":"Int Food Res J"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.01.056"},{"key":"e_1_2_7_27_1","first-page":"1787","article-title":"The importance of ATP\u2010related compounds for the freshness and flavor of post\u2010mortem fish and shellfish muscle: a review","volume":"57","author":"Hong H","year":"2017","journal-title":"Crit Rev Food Sci Nutr"},{"key":"e_1_2_7_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.03.111"},{"key":"e_1_2_7_29_1","first-page":"94","article-title":"Determination of formaldehyde content by spectrophotometric method in some fresh water and marine fishes of Bangladesh","volume":"2","author":"Jaman N","year":"2015","journal-title":"Int J Fish Aquat Stud"},{"key":"e_1_2_7_30_1","doi-asserted-by":"publisher","DOI":"10.1038\/s42004-019-0224-2"},{"key":"e_1_2_7_31_1","doi-asserted-by":"publisher","DOI":"10.1021\/ja01222a023"},{"key":"e_1_2_7_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.11.012"},{"key":"e_1_2_7_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.freeradbiomed.2005.04.022"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.11534","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.11534","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.11534","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T13:52:07Z","timestamp":1760881927000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.11534"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,9,27]]},"references-count":32,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2022,3,30]]}},"alternative-id":["10.1002\/jsfa.11534"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.11534","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"type":"print","value":"0022-5142"},{"type":"electronic","value":"1097-0010"}],"subject":[],"published":{"date-parts":[[2021,9,27]]},"assertion":[{"value":"2021-04-12","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-09-13","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-09-27","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}