Use Opportunities of Hydrated Fullerene Nanoparticles for Hypothermic Storage of Industrial Oysters

• Published in: IOCN 2023
• Main Authors: Oksana Falko, Viktor Chizhevskiy, Olexandr Ponomarenko, Victoria Evlash, Inna Piliugina, Sergey Gubsky
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2023
• Subjects: hydrated fullerene; hypothermic storage; oysters; food quality; anoxia; sensory characteristics; Chemical engineering; TP155-156; Crassostrea gigas
• Online Access: https://doi.org/10.3390/IOCN2023-14473; https://doaj.org/article/31a977d7601544218e783b50b2d987a9

Hydrated fullerene (C60FWS) as an aqueous colloidal solution exhibits a wide range of biological activity at low concentrations. The purpose of this work was to study the effect of hydrated fullerene nanoparticles on the safety of Pacific oysters ( Crassostrea Gigas ) during hypothermic storage. Sensory characteristics, physicochemical and biochemical properties of the control group (CG) without addition and the experimental group (EG) with the addition of 10 −8 M aqueous solution of C60FWS were used to assess the effect of hydrated fullerene nanoparticles on the preservation of oysters during storage at a temperature of 5 °C. The content of volatile nitrogen compounds as products of accumulation of protein degradation during autolytic and microbiological processes for CG and EG was 3.36 and 2.51 mg/10 mL of extract, respectively. This sensitive and objective indicator of negative changes in mollusk tissues during storage confirms the antioxidant properties of hydrated fullerene as an antioxidant protection tool for damage and destruction of biomolecules. This conclusion is confirmed by experimental data on changes in protein concentration in the tissues of mollusks in the adaptation processes of oysters during storage. So, on the 9th day of the experiment, the tissues of the animals of the experimental group contained 19% less protein in comparison with the control animals. Changes in physicochemical and biochemical parameters correlate with changes in the organoleptic characteristics of oysters. Preliminary storage of oysters in sea water with the addition of hydrated fullerene nanoparticles slows down the process of autolysis and allows it to be used as a tool to prevent changes in the quality of this food product, doubling the storage time of mollusks during transportation under anoxic and hypothermic conditions.