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Molinari GS, Wojno M, Terova G, Wick M, Riley H, Caminiti JT, Kwasek K. The Effect of the Species Source of Muscle and/or Digestive Enzymes on the Utilization of Fish Protein Hydrolysates as a Dietary Protein Source in First Feed for Larval Walleye ( Sander vitreus). Animals (Basel) 2024; 14:2493. [PMID: 39272278 PMCID: PMC11394479 DOI: 10.3390/ani14172493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 08/16/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
Fish protein hydrolysates used in larval diets have been prepared from a variety of fish species, with different enzymes used to hydrolyze the protein. This study's objectives were to determine the effect of the dietary inclusion of fish muscle hydrolysates obtained from species-specific muscle/enzymes-versus hydrolysates produced from muscle/enzymes of a different species-on the growth performance, survival, skeletal development, intestinal peptide uptake, and muscle-free amino acid (FAA) composition of larval Walleye (Sander vitreus). Eight protein products were obtained for this study, comprising an unhydrolyzed and hydrolyzed product from each combination of muscle/enzymes from Walleye and Nile tilapia (Oreochromis niloticus). Four diets were produced, and the dietary protein was provided in a 50/50 ratio of unhydrolyzed and hydrolyzed protein from the respective muscle/enzyme combination. Four groups were fed one of the corresponding formulated diets, and two groups of larvae, fed a commercial starter diet and Artemia, respectively, served as reference groups. Larval Walleye fed the diet containing protein produced with the species-specific muscle and enzymes had a significantly higher weight after the study-30% higher than any other group. A significant interaction effect between muscle and enzyme sources on the growth of Walleye larvae was observed. The species-specific combination also led to a significant increase in postprandial FAA and indispensable amino acid concentrations in muscle. No significant differences were observed between the hydrolysate-fed groups in survival, deformity occurrence, or peptide uptake. Each hydrolysate-based diet significantly reduced skeletal deformities and survival compared to the commercial diet. The results of this study suggest that species-specific muscles and enzymes produce a more optimal dietary protein source for larval fish than non-species-specific products. Further research should focus on improving the physical properties of the formulated diets to reduce possible leaching of hydrolyzed protein and improve the survival of fish larvae.
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Affiliation(s)
- Giovanni S Molinari
- Center for Fisheries, Aquaculture, and Aquatic Sciences, Southern Illinois University, Carbondale, IL 62901, USA
| | - Michal Wojno
- Center for Fisheries, Aquaculture, and Aquatic Sciences, Southern Illinois University, Carbondale, IL 62901, USA
| | - Genciana Terova
- Department of Biotechnology and Life Sciences, University of Insubria, 3, 21100 Varese, Italy
| | - Macdonald Wick
- Department of Animal Science, The Ohio State University, Columbus, OH 44691, USA
| | - Hayden Riley
- Department of Animal Science, The Ohio State University, Columbus, OH 44691, USA
| | - Jeffery T Caminiti
- Department of Animal Science, The Ohio State University, Columbus, OH 44691, USA
| | - Karolina Kwasek
- Center for Fisheries, Aquaculture, and Aquatic Sciences, Southern Illinois University, Carbondale, IL 62901, USA
- Department of Biological Sciences, University of New Hampshire, Durham, NH 03824, USA
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2
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Giraldo JD, García Y, Vera M, Garrido-Miranda KA, Andrade-Acuña D, Marrugo KP, Rivas BL, Schoebitz M. Alternative processes to produce chitin, chitosan, and their oligomers. Carbohydr Polym 2024; 332:121924. [PMID: 38431399 DOI: 10.1016/j.carbpol.2024.121924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 01/20/2024] [Accepted: 02/05/2024] [Indexed: 03/05/2024]
Abstract
Sustainable recovery of chitin and its derivatives from shellfish waste will be achieved when the industrial production of these polymers is achieved with a high control of their molecular structure, low costs, and acceptable levels of pollution. Therefore, the conventional chemical method for obtaining these biopolymers needs to be replaced or optimized. The goal of the present review is to ascertain what alternative methods are viable for the industrial-scale production of chitin, chitosan, and their oligomers. Therefore, a detailed review of recent literature was undertaken, focusing on the advantages and disadvantages of each method. The analysis of the existing data allows suggesting that combining conventional, biological, and alternative methods is the most efficient strategy to achieve sustainable production, preventing negative impacts and allowing for the recovery of high added-value compounds from shellfish waste. In conclusion, a new process for obtaining chitinous materials is suggested, with the potential of reducing the consumption of reagents, energy, and water by at least 1/10, 1/4, and 1/3 part with respect to the conventional process, respectively.
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Affiliation(s)
- Juan D Giraldo
- Escuela de Ingeniería Ambiental, Instituto de Acuicultura, Universidad Austral de Chile, Sede Puerto Montt, Balneario Pelluco, Los Pinos s/n, Chile.
| | - Yadiris García
- Departamento de Ciencias Químicas, Facultad de Ciencias Exactas, Universidad Andres Bello, Autopista Concepción-Talcahuano 7100, Talcahuano, Chile
| | - Myleidi Vera
- Departamento de Polímeros, Facultad de Ciencias Químicas, Universidad de Concepción, Casilla 160-C, Concepción, Chile
| | - Karla A Garrido-Miranda
- Center of Waste Management and Bioenergy, Scientific and Technological Bioresource Nucleus, BIOREN-UFRO, Universidad de la Frontera, Temuco 4811230, Chile; Agriaquaculture Nutritional Genomic Center (CGNA), Temuco 4780000, Chile
| | - Daniela Andrade-Acuña
- Centro de Docencia Superior en Ciencias Básicas, Universidad Austral de Chile, Sede Puerto Montt, Los Pinos s/n. Balneario Pelluco, Puerto Montt, Chile
| | - Kelly P Marrugo
- Departamento de Química Orgánica, Escuela de Química, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; Centro de Investigaciones en Nanotecnología y Materiales Avanzados, CIEN-UC, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
| | - Bernabé L Rivas
- Universidad San Sebastián, Sede Concepción 4080871, Concepción, Chile
| | - Mauricio Schoebitz
- Departamento de Suelos y Recursos Naturales, Facultad de Agronomía, Campus Concepción, Casilla 160-C, Universidad de Concepción, Chile; Laboratory of Biofilms and Environmental Microbiology, Center of Biotechnology, Universidad de Concepción, Barrio Universitario s/n, Concepción, Chile
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3
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Mao J, Li S, Yun L, Zhang M. Structural Identification and Antioxidant Activity of Loach Protein Enzymatic Hydrolysates. Molecules 2023; 28:molecules28114391. [PMID: 37298867 DOI: 10.3390/molecules28114391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/25/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Loach, rich in nutrients, such as proteins, amino acids, and mineral elements, is being gradually favored by consumers. Therefore, in this study, the antioxidant activity and structural characteristics of loach peptides were comprehensively analyzed. The loach protein (LAP) with a molecular weight between 150 and 3000 Da was graded by ultrafiltration and nanofiltration processes, which exhibited excellent scavenging activity against DPPH radical (IC50 2.91 ± 0.02 mg/mL), hydroxyl radical (IC50 9.95 ± 0.03 mg/mL), and superoxide anion radical (IC50 13.67 ± 0.33 mg/mL). Additionally, LAP was purified by gel filtration chromatography, and two principal components (named as LAP-I and LAP-II) were isolated. A total of 582 and 672 peptides were identified in LAP-I and LAP-II, respectively, through structural analysis. The XRD results revealed that LAP-I and LAP-II had an irregular amorphous structure. The 2D-NMR spectroscopy results suggested that LAP-I had a compact stretch conformation in the D2O solution, while LAP-II had a folded conformation. Overall, the study results suggested that loach peptide could be a potential antioxidant agent and might provide valuable information for chain conformation and antioxidant mechanism research further.
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Affiliation(s)
- Jinrong Mao
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China
| | - Shunqin Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liyuan Yun
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China
| | - Min Zhang
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
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4
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Aitta E, Damerau A, Marsol-Vall A, Fabritius M, Pajunen L, Kortesniemi M, Yang B. Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil. Food Chem 2023; 424:136381. [PMID: 37220683 DOI: 10.1016/j.foodchem.2023.136381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/25/2023]
Abstract
Enzyme-assisted aqueous extraction (EAAE) is a green, and scalable method to produce oil and protein hydrolysates from fish. This study investigated the role of different parameters on emulsion formation, oil recovery, and the composition of crude oil during EAAE of Baltic herring (Clupea harengus membras). Fatty acid compositions, lipid classes, tocopherols, and oxidation status of the EAAE crude oils were studied. Compared to solvent-extracted oil, EAAE resulted in a lower content of phospholipids accompanied by a 57% decrease in docosahexaenoic acid. Changing fish to water ratio from 1:1 to 2:1 (w/w) with ethanol addition led to the greatest reduction (72%) of emulsion, which resulted in an increase in oil recovery by 11%. The addition of ethanol alone, or reduction of enzyme concentration from 0.4% to 0.1% also reduced emulsion-formation significantly. Overall, emulsion reduction resulted in higher content of triacylglycerols and n - 3 polyunsaturated fatty acids in the crude oil extracted.
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Affiliation(s)
- Ella Aitta
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Annelie Damerau
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Alexis Marsol-Vall
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Universidad de Zaragoza, 50009 Zaragoza, Spain.
| | - Mikael Fabritius
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Lumi Pajunen
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Baoru Yang
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
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Sultan FA, Routroy S, Thakur M. Understanding fish waste management using bibliometric analysis: A supply chain perspective. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2023; 41:531-553. [PMID: 36172985 PMCID: PMC10012400 DOI: 10.1177/0734242x221122556] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Accepted: 07/29/2022] [Indexed: 06/16/2023]
Abstract
Food loss and waste have become an issue of global significance, considering their concurrent effects on the socioeconomic and environmental facet of society. Despite this domain gaining prolific attention recently, issues hampering the effective utilization of residues from fish processing usually go unidentified in developing economies such as India. This occurs mainly owing to fragmented supply chains, inappropriate handling, discontinuous cold chains, inadequate temperature monitoring and so on, affecting quality and causing underuse. Any researcher trying to understand the prospects of utilizing these fish processing co-streams in a developing economy with the vision of improving consumption, economic sustainability, reducing discards and promoting circularity faces a lacuna. The authors address this demand in research by identifying the validity of this domain both in the global and native research community by conducting a detailed review using bibliometric analysis and content analysis. Data from Scopus with 717 documents, comprising 612 research articles from 78 countries, 1597 organizations and 2587 authors, are analysed. Results signify (i) developing a focus on hydroxyapatite production, bio-methane generation, transesterification processes, biomass and the rest raw material generated from fish processing, and (ii) reduced research on supply chain-related aspects despite their considerable importance. To comprehend this deficiency, especially in the Indian stance, barriers hindering the utilization of generated by-products are identified, and recommendations for improvements are proposed. The results will provide the struts for a circular and sustainable supply chain for processed seafood in developing economies.
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Affiliation(s)
- Farook Abdullah Sultan
- School of Business Management, Narsee Monjee Institute of Management Studies, Hyderabad, Telangana, India
| | - Srikanta Routroy
- Department of Mechanical Engineering, Birla Institute of Technology and Science, Pilani, Pilani, India
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6
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Ahmmed MK, Carne A, Tian H(S, Bekhit AEDA. Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: effect on lipidomic profile of extracted oil. Food Chem X 2022; 16:100499. [PMID: 36387300 PMCID: PMC9663326 DOI: 10.1016/j.fochx.2022.100499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 10/11/2022] [Accepted: 11/03/2022] [Indexed: 11/11/2022] Open
Abstract
Lipid extraction of fish roe was evaluated after hydrolysis with HT, FP-II and Alcalase proteases. Alcalase hydrolysis of fish roe protein was more extensive than that of HT and FP-II. The highest total lipid yield was obtained following hydrolysis of fish roe with Alcalase. Alcalase hydrolysis achieved the greatest degree of hydrolysis and yielded less oxidised lipid. The yield of omega-3 fatty acids and phospholipids was highest after HT hydrolysis.
The present study investigated the hydrolysis of protein in hoki roe homogenate using a HT (bacterial), a FP-II (fungal) protease preparations and Alcalase (bacterial) to enhance lipid yield extraction. The degree of hydrolysis was determined at various pH, temperature and time using casein and hoki roe. Total lipid extraction and lipidomic analysis was carried out following proteolysis of hoki roe homogenate. The degree of hydrolysis and SDS-PAGE revealed that the hydrolytic capability of Alcalase was better than HT and FPII. The total extracted lipid yield was better following hydrolysis with Alcalase (19.29 %), compared to HT (18.29 %) and FPII (18.33 %). However, the total phospholipid (PL) and n-3 fatty acid yields were better from HT hydrolysed hoki roe homogenate (PL = 30.7 μmol/g; n-3 = 10.5 %), compared to Alcalase (PL = 22 μmol/g; n-3 = 5.95 %). Overall, this study indicates that HT protease preparation hydrolysis of fish roe homogenate can both enhance lipid extraction and retain lipid quality.
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Affiliation(s)
- Mirja Kaizer Ahmmed
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
- Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh
| | - Alan Carne
- Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | | | - Alaa El-Din Ahmed Bekhit
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
- Corresponding author at: Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
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7
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Arias L, Marquez DM, Zapata JE. Quality of red tilapia viscera oil ( Oreochromis sp.) as a function of extraction methods. Heliyon 2022; 8:e09546. [PMID: 35663743 PMCID: PMC9160036 DOI: 10.1016/j.heliyon.2022.e09546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 02/25/2022] [Accepted: 05/20/2022] [Indexed: 12/04/2022] Open
Abstract
This study aimed to propose a simple and efficient heating-freezing method for oil recovery from red tilapia (Oreochromis sp.) viscera, suitable for industrial application and that does not affect its composition. Three methodologies for oil extraction were studied: a) direct heating (69 °C and 29 min) of samples followed by separation of the oil by decantation, b) direct heating with subsequent freezing and c) solvent extraction assisted by ultrasound. For the oil obtained by each methodology, the following factors were determined: peroxide and iodine values, oxidative stability index, yield percentages and fatty acid profile and, to evaluate the changes thereof, a thermal analysis by differential scanning calorimetry was performed. An oil extracted by centrifugation from fresh viscera was used as control. Results showed yields of 92,126%, 60,99% and 55,36% for the oil obtained by heating and freezing, heating and decanting and solvent extraction, respectively, the other evaluated parameters were similar among each other. The content of PUFA was not affected by heating when compared to the control oil, although a decrease was observed in the solvent extracted oil. This behavior was corroborated with the thermal analysis, which showed that the higher PUFA content, the lower the melting temperatures of the oils and the energy required for phase change. A principal component analysis allowed determining that while there are no differences in the abundance of fatty acids C20:1, 14:0, 18:0, 16:1 and C16:0, there are differences for fatty acids C18:1 and C18:2 depending on the method of extraction used in the oil obtention. The results of this study show that the heating-freezing extraction method is a good alternative for acquiring value-added products and facilitates their implementation in rural areas. Furthermore, allows obtaining a product with high content of polyunsaturated fatty acids (at least a third of the total content).
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Affiliation(s)
- Lorena Arias
- Grupo de Nutrición y Tecnología de Alimentos, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín, Colombia
| | - Diana M Marquez
- Grupo Productos Naturales Marinos, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín, Colombia
| | - José E Zapata
- Grupo de Nutrición y Tecnología de Alimentos, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín, Colombia
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8
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Microbial Peptidase in Food Processing: Current State of the Art and Future Trends. Catal Letters 2022. [DOI: 10.1007/s10562-022-03965-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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9
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Kumari M, Padhi S, Sharma S, Phukon LC, Singh SP, Rai AK. Biotechnological potential of psychrophilic microorganisms as the source of cold-active enzymes in food processing applications. 3 Biotech 2021; 11:479. [PMID: 34790503 DOI: 10.1007/s13205-021-03008-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 09/29/2021] [Indexed: 12/13/2022] Open
Abstract
Microorganisms striving in extreme environments and exhibiting optimal growth and reproduction at low temperatures, otherwise known as psychrophilic microorganisms, are potential sources of cold-active enzymes. Owing to higher stability and cold activity, these enzymes are gaining enormous attention in numerous industrial bioprocesses. Applications of several cold-active enzymes have been established in the food industry, e.g., β-galactosidase, pectinase, proteases, amylases, xylanases, pullulanases, lipases, and β-mannanases. The enzyme engineering approaches and the accumulating knowledge of protein structure and function have made it possible to improve the catalytic properties of interest and express the candidate enzyme in a heterologous host for a higher level of enzyme production. This review compiles the relevant and recent information on the potential uses of different cold-active enzymes in the food industry.
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Affiliation(s)
- Megha Kumari
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Swati Sharma
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Sudhir P Singh
- Centre of Innovative and Applied Bioprocessing, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
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10
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Aitta E, Marsol-Vall A, Damerau A, Yang B. Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring ( Clupea harengus membras). Foods 2021; 10:foods10081811. [PMID: 34441588 PMCID: PMC8392381 DOI: 10.3390/foods10081811] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/28/2021] [Accepted: 07/29/2021] [Indexed: 12/17/2022] Open
Abstract
Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.
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11
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Ali A, Wei S, Liu Z, Fan X, Sun Q, Xia Q, Liu S, Hao J, Deng C. Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111549] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102670] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Kvangarsnes K, Kendler S, Rustad T, Aas GH. Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout ( Oncorhynchus mykiss) - effect on the resulting oil and protein fraction. Heliyon 2021; 7:e06816. [PMID: 33997377 PMCID: PMC8093460 DOI: 10.1016/j.heliyon.2021.e06816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 11/10/2020] [Accepted: 04/12/2021] [Indexed: 11/23/2022] Open
Abstract
The effect of freshness of heads of rainbow trout (Onchorhynchus mykiss) for hydrolysing fish protein was investigated. To simulate storage and transportation, hydrogen peroxide and iron was added to minced heads to induce oxidation in the raw material prior to one week of storage. The effect of antioxidant in retarding oxidative changes during hydrolysis or to the raw material was investigated by adding butylated hydroxy toluene (BHT) prior to hydrolysis or storage. Enzymatic hydrolysis was carried out using bromelain and papain. The oil fraction was separated from the water soluble proteins, and the soluble phase was freeze dried. Both the oil fraction and protein fraction from enzymatic hydrolysis was affected by oxidative state of raw material. FFA was significantly higher in those FPH made from raw material added pro-oxidants, addition of antioxidant did not affect the level of FFA. The solubility of proteins in dried fish protein hydrolysates (FPH) decreased significantly when using oxidized raw material. Although addition of antioxidant improved the solubility, it was still significantly lower compared to those FPHs not added pro-oxidants. The FPH with decreased solubility also had higher levels of carbonyl groups which indicate protein oxidation. However, the oxidative state of raw material did not affect fatty acid composition in oil fraction or the amino acid composition in the FPH.
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Affiliation(s)
- Kristine Kvangarsnes
- Faculty of Natural Sciences, Department of Biological Sciences Ålesund, Norwegian University of Science and Technology (NTNU), PO Box 1517, 6025 Aalesund, Norway
| | - Sophie Kendler
- Faculty of Natural Sciences, Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), N-7491 Trondheim, Norway
| | - Turid Rustad
- Faculty of Natural Sciences, Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), N-7491 Trondheim, Norway
| | - Grete Hansen Aas
- Faculty of Natural Sciences, Department of Biological Sciences Ålesund, Norwegian University of Science and Technology (NTNU), PO Box 1517, 6025 Aalesund, Norway
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14
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Cheng D, Liu Y, Ngo HH, Guo W, Chang SW, Nguyen DD, Zhang S, Luo G, Bui XT. Sustainable enzymatic technologies in waste animal fat and protein management. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 284:112040. [PMID: 33571854 DOI: 10.1016/j.jenvman.2021.112040] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 01/14/2021] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
Abstract
Waste animal fats and proteins (WAFP) are rich in various animal by-products from food industries. On one hand, increasing production of huge amounts of WAFP brings a great challenge to their appropriate disposal, and raises severe risks to environment and life health. On the other hand, the high fat and protein contents in these animal wastes are valuable resources which can be reutilized in an eco-friendly and renewable way. Sustainable enzymatic technologies are promising methods for WAFP management. This review discussed the application of various enzymes in the conversion of WSFP to value-added biodiesel and bioactivate hydrolysates. New biotechnologies to discover novel enzymes with robust properties were proposed as well. This paper also presented the bio-utilization strategy of animal fat and protein wastes as alternative nutrient media for microorganism growth activities to yield important industrial enzymes cost-effectively.
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Affiliation(s)
- Dongle Cheng
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NWS, 2007, Australia
| | - Yi Liu
- Department of Environmental Science and Engineering, Fudan University, Shanghai, 200438, China
| | - Huu Hao Ngo
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NWS, 2007, Australia.
| | - Wenshan Guo
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NWS, 2007, Australia; NTT Institute of Hi-Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam
| | - Soon Woong Chang
- Department of Environmental Energy Engineering, Kyonggi University, 442-760, Republic of Korea
| | - Dinh Duc Nguyen
- Department of Environmental Energy Engineering, Kyonggi University, 442-760, Republic of Korea; Institution of Research and Development, Duy Tan University, Da Nang, Viet Nam
| | - Shicheng Zhang
- Department of Environmental Science and Engineering, Fudan University, Shanghai, 200438, China
| | - Gang Luo
- Department of Environmental Science and Engineering, Fudan University, Shanghai, 200438, China
| | - Xuan Thanh Bui
- Key Laboratory of Advanced Waste Treatment Technology, Ho Chi Minh City University of Technology (HCMUT), Vietnam National University Ho Chi Minh (VNU-HCM), Ho Chi Minh City, 700000, Viet Nam
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15
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Messina CM, Arena R, Manuguerra S, Renda G, Laudicella VA, Ficano G, Fazio G, La Barbera L, Santulli A. Farmed Gilthead Sea Bream ( Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation. Mar Drugs 2021; 19:md19030160. [PMID: 33803687 PMCID: PMC8002999 DOI: 10.3390/md19030160] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 03/03/2021] [Accepted: 03/11/2021] [Indexed: 12/27/2022] Open
Abstract
This study shows a pilot scale protocol aimed to obtain an omega 3-enriched oil after the processing of farmed gilthead sea bream viscera (SBV); this was oil was tested in vitro for bioactivity, attesting to the possibility to turn waste into profit The quality of the oil, in terms of requirements for animal and human consumption, was assessed by determining some chemical parameters, such as peroxide value (PV), thiobarbituric acid reactive substances (TBARS), ρ-anisidine (ρ-AV) content, total oxidation value (TOTOX), and phospholipids and free fatty acid (%), both in crude viscera oil (CVO) and refined viscera oil (RVO). Among the extraction conditions, the higher CVO yields were obtained at 60 °C for 10 min (57.89%) and at 80 °C for 10 min (67.5%), and the resulting oxidation levels were low when utilizing both extraction conditions. RVO, obtained from CVO extracted at 60 °C, showed the highest quality on the basis of the assessed parameters. The ethyl esters of the total fatty acid (TFA) contents extracted from RVO were enriched in the ω-3 polyunsaturated fatty acid fraction (PUFAE) up to almost 56% via short path distillation (SPD). Antioxidant activities and adipogenic properties were tested in vitro. PUFAE protected 3T3 L1 cells from oxidative stress and exerted an anti-adipogenic effect in Dicentrarchus labrax pre-adipocytes, attesting to the beneficial properties for both farmed fish and human health. These results could stimulate the adoption of solutions aimed to recover and utilize aquaculture by-products at a higher scale, turning "waste into profit" and indicating a strategy to reach more sustainable business models in aquaculture resource utilization according to the principles of the circular economy.
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Affiliation(s)
- Concetta Maria Messina
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Rosaria Arena
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Simona Manuguerra
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Giuseppe Renda
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Vincenzo Alessandro Laudicella
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
| | - Giovanna Ficano
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Gioacchino Fazio
- Dipartimento di Science Economiche, Aziendali e Statistiche, DSEAS, Università degli Studi di Palermo, Viale delle Scienze, Edificio 13, 90100 Palermo, Italy;
| | - Laura La Barbera
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
| | - Andrea Santulli
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
- Correspondence:
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16
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Characterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis. Carbohydr Polym 2021; 253:117203. [PMID: 33278974 DOI: 10.1016/j.carbpol.2020.117203] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 09/13/2020] [Accepted: 10/03/2020] [Indexed: 11/21/2022]
Abstract
Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for the recovery of protein and chitin. In the present study, the residual shell obtained after the hydrolysis of Acetes was used for the extraction of chitin by combining enzymatic and chemical treatments. Enzymatic hydrolysis with Alcalase was performed at different rates. Results showed that the protein removal efficiency increases with the increase in DH and the maximum deproteinzation was achieved at 30 % DH (93.68 %). The FTIR spectra showed two sharp bands for chemically prepared chitin and 30 % DH chitin at 1627-1629 and 1664-1665 cm-1 indicating that its alpha amorphous structure. The degree of N-acetylation was found to be higher in enzymatically prepared chitin in all different hydrolytic treatment rather than chemically prepared. The surface morphologies of chitin revealed the porous and nanofibrous structures for 30 % DH chitin and chemically prepared chitin.
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17
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Gaonkar SK, Furtado IJ. Valorization of low-cost agro-wastes residues for the maximum production of protease and lipase haloextremozymes by Haloferax lucentensis GUBF-2 MG076078. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.10.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Liu Y, Ramakrishnan VV, Dave D. Enzymatic hydrolysis of farmed Atlantic salmon by-products: Investigation of operational parameters on extracted oil yield and quality. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.09.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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19
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Enzyme-Assisted Aqueous Extraction of Cobia Liver Oil and Protein Hydrolysates with Antioxidant Activity. Catalysts 2020. [DOI: 10.3390/catal10111323] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Cobia, Rachycentron canadum, is a medium-size marine fish with emerging global potential for offshore aquaculture. The processing waste, cobia liver, is a raw material rich in polyunsaturated fatty acid oils. In this study, an environmentally friendly green process, aqueous extraction (AE), was used to extract the cobia liver oil. The effect of cooking time and substrate water ratio on the oil extractability was investigated herein. The cooking time of 15 min, and substrate water ratio of 1:2 obtained the highest extraction efficiency. However, the oil extractability was only 18.8%. Thus, enzyme-assisted aqueous extraction (EAAE) was used to increase oil extractability and recovery of protein hydrolysates. The commercial proteases—including alcalase, papain, trypsin, and pepsin—were employed in pretreated cobia liver in order to increase oil release during AE. The EAAE results showed that maximum oil extractability was 38% by papain pretreatment. EAAE greatly improved the extraction efficiency; the oil extractability was double than that of AE (18.8%). The fatty acid profiles revealed that ω-3 polyunsaturated fatty acid contents of extracted oil obtained from AE and EAAE were 21.3% and 19.5%, respectively. Besides, the cobia liver hydrolysates obtained from EAAE by alcalase, papain, pepsin, and trypsin pretreatment showed scavenge DPPH radical activity with EC50 values of 0.92, 1.03, 0.83, and 0.53 mg, respectively. After in vitro simulated gastrointestinal digestion, the protein hydrolysates exhibited scavenge DPPH radical activity with EC50 values of 1.15, 1.55, 0.98, and 0.76 mg for alcalase, papain, pepsin, and trypsin, respectively. The study showed that the EAAE process can be used for extracting fish oil from fish waste while simultaneously obtaining the protein hydrolysates with antioxidant activity.
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20
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LIRA GM, LOPEZ AMQ, NANES GMDF, SILVA FGC, NASCIMENTO TGD. The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.31420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Maschmeyer T, Luque R, Selva M. Upgrading of marine (fish and crustaceans) biowaste for high added-value molecules and bio(nano)-materials. Chem Soc Rev 2020; 49:4527-4563. [PMID: 32510068 DOI: 10.1039/c9cs00653b] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/28/2024]
Abstract
Currently, the Earth is subjected to environmental pressure of unprecedented proportions in the history of mankind. The inexorable growth of the global population and the establishment of large urban areas with increasingly higher expectations regarding the quality of life are issues demanding radically new strategies aimed to change the current model, which is still mostly based on linear economy approaches and fossil resources towards innovative standards, where both energy and daily use products and materials should be of renewable origin and 'made to be made again'. These concepts have inspired the circular economy vision, which redefines growth through the continuous valorisation of waste generated by any production or activity in a virtuous cycle. This not only has a positive impact on the environment, but builds long-term resilience, generating business, new technologies, livelihoods and jobs. In this scenario, among the discards of anthropogenic activities, biodegradable waste represents one of the largest and highly heterogeneous portions, which includes garden and park waste, food processing and kitchen waste from households, restaurants, caterers and retail premises, and food plants, domestic and sewage waste, manure, food waste, and residues from forestry, agriculture and fisheries. Thus, this review specifically aims to survey the processes and technologies for the recovery of fish waste and its sustainable conversion to high added-value molecules and bio(nano)materials.
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Affiliation(s)
- Thomas Maschmeyer
- F11 - School of Chemistry, The University of Sydney, NSW 2006, Australia
| | - Rafael Luque
- Department of Applied Chemistry, School of Science, Xi'an Jiaotong University, No. 28, Xianning West Road, Xi'an, 710049, P. R. China
| | - Maurizio Selva
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino, 155 - 30175 - Venezia Mestre, Italy.
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22
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Zhang Y, Wu G, Zhang Y, Wang X, Jin Q, Zhang H. Advances in exogenous docosahexaenoic acid-containing phospholipids: Sources, positional isomerism, biological activities, and advantages. Compr Rev Food Sci Food Saf 2020; 19:1420-1448. [PMID: 33337094 DOI: 10.1111/1541-4337.12543] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 01/05/2020] [Accepted: 01/13/2020] [Indexed: 12/16/2022]
Abstract
In recent years, docosahexaenoic acid-containing phospholipids (DHA-PLs) have attracted much attention because of theirs unique health benefits. Compared with other forms of docosahexaenoic acid (DHA), DHA-PLs possess superior biological effects (e.g., anticancer, lipid metabolism regulation, visual development, and brain and nervous system biochemical reactions), more intricate metabolism mechanisms, and a stronger attraction to consumer. The production of DHA-PLs is hampered by several challenges associated with the limited content of DHA-PLs in natural sources, incomplete utilization of by-products, few microorganisms for DHA-PLs production, high cost, and complex process of artificial preparation of DHA-PLs. In this article, the sources, biological activities, and commercial applications of DHA-PLs were summarized, with intensive discussions on advantages of DHA-PLs over DHA, isomerism of DHA in phospholipids (PLs), and brain health. The excellent biological characteristics of DHA-PLs are primarily concerned with DHA and PLs. The metabolic fate of different DHA-PLs varies from the position of DHA in PLs to polar groups in DHA-PLs. Overall, well understanding of DHA-PLs about their sources and characteristics is critical to accelerate the production of DHA-PLs, economically enhance the value of DHA-PLs, and improve the applicability of DHA-PLs and the acceptance of consumers.
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Affiliation(s)
- Yao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yanjie Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xingguo Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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23
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Tan Y, Chang SK, Meng S. Comparing the kinetics of the hydrolysis of by-product from channel catfish (Ictalurus punctatus) fillet processing by eight proteases. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.053] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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24
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Sampedro LJG, Grimaldos NAG, Pereañez JA, Montoya JEZ. LIPIDS AS COMPETITIVE INHIBITORS OF SUBTILISIN CARLSBERG IN THE ENZYMATIC HYDROLYSIS OF PROTEINS IN RED TILAPIA (Oreochromis sp.) VISCERA: INSIGHTS FROM KINETIC MODELS AND A MOLECULAR DOCKING STUDY. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190362s20180346] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.12.004] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Shen X, Zhang M, Bhandari B, Gao Z. Novel technologies in utilization of byproducts of animal food processing: a review. Crit Rev Food Sci Nutr 2018; 59:3420-3430. [PMID: 30285468 DOI: 10.1080/10408398.2018.1493428] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
China is one of the countries with most abundant livestock and poultry resources in the world. The average annual growth rate of output value of livestock and poultry industry reaches 13%, and the output value of livestock and poultry industry accounts for more than 35% of total agricultural output. A large number of byproducts are produced in animal slaughtering and processing operations. If livestock and poultry byproducts are effectively utilized, this will make a huge contribution to GDP. At the same time, aquaculture is China's pillar industry. During fish processing, a large number of byproducts (including fish heads, fish skins, fish bones, fish scales, and viscera) are produced, which weighs approximately 40-55% of the raw fish. The byproducts of freshwater fish are more than 2.5 million tons per annum, most of which are not used. The effective use of byproducts has a direct influence on China's economic and environmental pollution. The nonuse or underutilization of byproducts not only leads to loss of potential revenue, but also results in to an increase in these products and their disposal costs. This paper makes a comprehensive review of the research progress of animal byproduct utilization to date, and aims to provide reference for the utilization and research of animal byproducts.
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Affiliation(s)
- Xu Shen
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Zhongxue Gao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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27
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Ma Y, Wu Y, Li L. Relationship between primary structure or spatial conformation and functional activity of antioxidant peptides from Pinctada fucata. Food Chem 2018; 264:108-117. [DOI: 10.1016/j.foodchem.2018.05.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 04/12/2018] [Accepted: 05/01/2018] [Indexed: 10/17/2022]
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28
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Marine Waste Utilization as a Source of Functional and Health Compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:187-254. [PMID: 30678815 DOI: 10.1016/bs.afnr.2018.08.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Consumer demand for convenience has led to large quantities of seafood being value-added processed before marketing, resulting in large amounts of marine by-products being generated by processing industries. Several bioconversion processes have been proposed to transform some of these by-products. In addition to their relatively low value conventional use as animal feed and fertilizers, several investigations have been reported that have demonstrated the potential to add value to viscera, heads, skins, fins, trimmings, and crab and shrimp shells by extraction of lipids, bioactive peptides, enzymes, and other functional proteins and chitin that can be used in food and pharmaceutical applications. This chapter is focused on reviewing the opportunities for utilization of these marine by-products. The chapter discusses the various products and bioactive compounds that can be obtained from seafood waste and describes various methods that can be used to produce these products with the aim of highlighting opportunities to add value to these marine waste streams.
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29
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Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation. BIOSYNTHETIC TECHNOLOGY AND ENVIRONMENTAL CHALLENGES 2018. [DOI: 10.1007/978-981-10-7434-9_11] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Ivanovs K, Blumberga D. Extraction of fish oil using green extraction methods: a short review. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.egypro.2017.09.033] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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31
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Echeverría F, Valenzuela R, Catalina Hernandez-Rodas M, Valenzuela A. Docosahexaenoic acid (DHA), a fundamental fatty acid for the brain: New dietary sources. Prostaglandins Leukot Essent Fatty Acids 2017; 124:1-10. [PMID: 28870371 DOI: 10.1016/j.plefa.2017.08.001] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 04/10/2017] [Accepted: 08/09/2017] [Indexed: 01/25/2023]
Abstract
Docosahexaenoic acid (C22: 6n-3, DHA) is a long-chain polyunsaturated fatty acid of marine origin fundamental for the formation and function of the nervous system, particularly the brain and the retina of humans. It has been proposed a remarkable role of DHA during human evolution, mainly on the growth and development of the brain. Currently, DHA is considered a critical nutrient during pregnancy and breastfeeding due their active participation in the development of the nervous system in early life. DHA and specifically one of its derivatives known as neuroprotectin D-1 (NPD-1), has neuroprotective properties against brain aging, neurodegenerative diseases and injury caused after brain ischemia-reperfusion episodes. This paper discusses the importance of DHA in the human brain given its relevance in the development of the tissue and as neuroprotective agent. It is also included a critical view about the ways to supply this noble fatty acid to the population.
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Affiliation(s)
| | - Rodrigo Valenzuela
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.
| | | | - Alfonso Valenzuela
- Lipid Center, Institute of Nutrition and Food Technology (INTA), University of Chile and Faculty of Medicine,, University de Los Andes, Santiago, Chile
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32
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Oliveira D, Bernardi D, Drummond F, Dieterich F, Boscolo W, Leivas C, Kiatkoski E, Waszczynskyj N. Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2015-0365] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractTuna by-products were subjected to enzymatic hydrolysis with Alcalase (enzyme to substrate ratio 1 : 200 w/w; 60 °C; pH 6.5, 120 min) rendering a tuna protein hydrolysate (TPH) with 9.24 % degree of hydrolysis (DH). The antioxidant capacity of TPH determined by the methods of ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) were similar and 10 times lower than the result obtained by oxygen radical absorbance capacity (ORAC). The total amino acid profile indicated that 42.15 % are composed of hydrophobic amino acids and 7.7 % of aromatics, with leucine being found in the highest quantity (17.85 %). The fatty acid profile of the oil recovered by centrifugation of the TPH – as determined by a gas chromatograph – was characterized by a high percentage of polyunsaturated fatty acids (PUFAs) (39.06 %), mainly represented by the fatty acids ω3, docosahexaenoic acid (27.15 %) and eicosapentaenoic acid (6.05 %). The simultaneous recovery of unsaturated fatty acids and antioxidant peptides can add value to tuna by-products, assisting in the efficient management of fishing industry waste.
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33
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Xu J, Li Y, Regenstein J, Su X. In vitro and in vivo anti-oxidation and anti-fatigue effect of monkfish liver hydrolysate. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.03.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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34
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de Oliveira DASB, Licodiedoff S, Furigo A, Ninow JL, Bork JA, Podestá R, Block JM, Waszczynskyj N. Enzymatic extraction of oil from yellowfin tuna (Thunnus albacares) by-products: a comparison with other extraction methods. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13324] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Dayse A. S. B. de Oliveira
- Graduate Program in Fishing Engineering; Federal Institute of Espírito Santo - IFES; 29285-000 Piúma ES Brazil
| | - Silvana Licodiedoff
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Agenor Furigo
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Jorge L. Ninow
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Jonathan A. Bork
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Rossana Podestá
- Department of Food Science and Technology; Federal University of Santa Catarina; 88.034-001 Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology; Federal University of Santa Catarina; 88.034-001 Florianópolis SC Brazil
| | - Nina Waszczynskyj
- Post Graduate in Food Engineering; Federal University of Paraná; 81531-980 Curitiba PR Brazil
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Villamil O, Váquiro H, Solanilla JF. Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties. Food Chem 2016; 224:160-171. [PMID: 28159251 DOI: 10.1016/j.foodchem.2016.12.057] [Citation(s) in RCA: 135] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 11/21/2016] [Accepted: 12/20/2016] [Indexed: 01/20/2023]
Abstract
The aquaculture and fishery chain is an important part of the economy of many countries around the world; in recent years it has experienced significant growth that generates more and more quantities of waste, which are mostly discarded, impacting the environment, despite having a useful chemical composition in various industrial sectors. This article presents a review of the agroindustrial potential of fish wastes, especially viscera, as a source for obtaining native protein and hydrolysates, explaining their production process, chemical composition and functional and bioactive properties that are important to the agricultural, cosmetic, pharmaceutical, food and nutraceutical industry.
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Affiliation(s)
- Oscar Villamil
- Facultad de Ingeniería Agronómica, Universidad del Tolima. Ibagué, Colombia
| | - Henry Váquiro
- Facultad de Ingeniería Agronómica, Universidad del Tolima. Ibagué, Colombia
| | - José F Solanilla
- Facultad de Ingeniería Agronómica, Universidad del Tolima. Ibagué, Colombia.
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de Oliveira DASB, Minozzo MG, Licodiedoff S, Waszczynskyj N. Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis. Food Chem 2016; 207:187-94. [PMID: 27080896 DOI: 10.1016/j.foodchem.2016.03.069] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 01/30/2016] [Accepted: 03/20/2016] [Indexed: 11/26/2022]
Abstract
In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times. Although chemical refining was successful, temperature and chemical reagents favored the removal of polyunsaturated fatty acids (PUFA) from the oil. Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed to the sensory evaluation of the product. Deodorization conditions of 160 °C for 1h and 200 °C for 1h were recommended for the tuna by-product oil, which is rich in PUFA.
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Affiliation(s)
- Dayse A S B de Oliveira
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil.
| | - Marcelo G Minozzo
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil
| | - Silvana Licodiedoff
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Trindade, CEP 88040-900 Florianópolis, SC, Brazil
| | - Nina Waszczynskyj
- Graduation Program in Food Technology, Universidade Federal do Paraná, Rua Francisco H. dos Santos, CEP 81531-980 Curitiba, PR, Brazil
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Sila A, Bougatef A. Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.11.007] [Citation(s) in RCA: 311] [Impact Index Per Article: 38.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Ali Muhammed M, Manjunatha N, Murthy KV, Bhaskar N. Design and testing of small scale fish meat bone separator useful for fish processing. Journal of Food Science and Technology 2015; 52:3520-8. [PMID: 26028734 DOI: 10.1007/s13197-014-1416-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/19/2014] [Accepted: 05/19/2014] [Indexed: 11/28/2022]
Abstract
The present study relates to the food processing machinery and, more specifically machine for producing boneless comminuted meat from raw fish fillet. This machine is of belt and drum type meat bone separator designed for small scale fish processing in a continuous mode. The basic principal involved in this machine is compression force. The electric geared motor consists of 1HP and the conveyor belt has a linear velocity of 19 to 22 m min(-1), which was sufficient to debone the fish effectively. During the meat bone separation trials an efficiency up to 75 % on dressed fish weight basis was observed and with a capacity to separate 70 kg h(-1) of meat from fish at the machine speed of 25 rpm. During the trials, it was demonstrated that there was no significant change in the proximate composition of comminuted fish meat when compared to unprocessed fish meat. This design has a greater emphasis on hygiene, provision for cleaning-in-place (CIP) and gives cost effective need and reliability for small scale industries to produce fish meat in turn used for their value added products.
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Affiliation(s)
- M Ali Muhammed
- Department of Meat and Marine Sciences, Mysore, Karnataka India
| | - N Manjunatha
- Department of Meat and Marine Sciences, Mysore, Karnataka India ; Department of Food Engineering, CSIR - Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570 020 Karnataka India
| | - K Venkatesh Murthy
- Department of Food Engineering, CSIR - Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570 020 Karnataka India
| | - N Bhaskar
- Department of Meat and Marine Sciences, Mysore, Karnataka India
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Rai AK, Bhaskar N, Baskaran V. Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3701-10. [PMID: 26028754 PMCID: PMC4444881 DOI: 10.1007/s13197-014-1442-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2014] [Accepted: 06/03/2014] [Indexed: 12/21/2022]
Abstract
Fish oil recovered from fresh water fish visceral waste (FVW-FO) through lactic acid fermentation (FO-LAF) and enzymatic hydrolysis (FO-EH) were fed to rats to study their influence on lipid peroxidation and activities of antioxidant and membrane bound enzyme in liver, heart and brain. Feeding of FO-LAF and FO-EH resulted in increase (P < 0.05) in lipid peroxides level in serum, liver, brain and heart tissues compared to ground nut oil (control). Activity of catalase (40-235 %) and superoxide dismutase (17-143 %) also increased (P < 0.05) with incremental level of EPA + DHA in diet. The increase was similar to cod liver oil fed rats at same concentration of EPA + DHA. FO-LAF and FO-EH increased (P < 0.05) the Na(+)K(+) ATPase activity in liver and brain microsomes, Ca(+)Mg(+) ATPase in heart microsome and acetylcholine esterase in brain microsomes when fed with 5 % EPA + DHA. There was also significant change in fatty acid composition and cholesterol/phospholipid ratio in microsomes of rat fed with FVW-FO. Feeding FVW-FO recovered by biotechnological approaches enhanced the activity of antioxidant enzymes in tissues, modulates the activities of membrane bound enzymes and improved the fatty acid composition in microsomes of tissues similar to CLO. Utilization of these processing wastes for the production of valuable biofunctional products can reduce the mounting economic values of fish oil and minimize the environmental pollution problems.
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Affiliation(s)
- Amit Kumar Rai
- />Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysore, 570 020 Karnataka India
- />Microbial Resources Division, Regional Center of Institute of Bioresources and Sustainable Development (RCIBSD), DBT, Gangtok, Sikkim India
| | - N. Bhaskar
- />Department of Meat & Marine Sciences, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
| | - V. Baskaran
- />Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysore, 570 020 Karnataka India
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Muhammed MA, Domendra D, Muthukumar SP, Sakhare PZ, Bhaskar N. Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat. Br Poult Sci 2015; 56:79-87. [PMID: 25347232 DOI: 10.1080/00071668.2014.980719] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
1. The aim of the present study was to evaluate the effects of feeding fermentatively recovered fish oil (FFO) from fish processing waste (FPW), on the performance and carcass composition of broilers. A total of 60 one-d-old VenCobb broiler chicks randomly assigned to 5 treatment groups were studied. 2. The birds were randomly assigned to treatment groups and fed with a normal commercial diet (control, T1), a diet with 2% groundnut oil (positive control, T2), a diet with 1% FFO (T3), a diet with 1.5% FFO (T4) and a diet with 2% FFO (T5). Performance and growth parameters (feed intake and body weight) and fatty acid composition of serum, liver and meat were determined. 3. The performance characteristics of broiler meat did not differ among treatments. Feeding FFO reduced total cholesterol concentration in serum, meat and liver of the FFO-fed groups (T3 to T5) as compared to both the controls (T1 and T2), but there was no significant difference in triglyceride concentration between treatments. Increased concentrations of EPA and DHA in serum, liver and meat of FFO-fed groups, as compared to both controls, were observed as the FFO concentration increased. 4. The study clearly demonstrates the value of oil recovered from FPW in addition to addressing the environmental issues related to disposal of such biological waste.
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Affiliation(s)
- M A Muhammed
- a Department of Meat and Marine Sciences , CSIR-Central Food Technological Research Institute (CSIR-CFTRI) , Mysore , India
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Senphan T, Benjakul S. Impact of enzymatic method using crude protease from Pacific white shrimp hepatopancreas on the extraction efficiency and compositions of lipids. Food Chem 2015; 166:498-506. [DOI: 10.1016/j.foodchem.2014.06.054] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 04/30/2014] [Accepted: 06/09/2014] [Indexed: 12/17/2022]
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García-Moreno PJ, Morales-Medina R, Pérez-Gálvez R, Bandarra NM, Guadix A, Guadix EM. Optimisation of oil extraction from sardine (Sardina pilchardus) by hydraulic pressing. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12527] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Raúl Pérez-Gálvez
- Department of Chemical Engineering; University of Granada; 18071 Granada Spain
| | | | - Antonio Guadix
- Department of Chemical Engineering; University of Granada; 18071 Granada Spain
| | - Emilia M. Guadix
- Department of Chemical Engineering; University of Granada; 18071 Granada Spain
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Rai AK, Bhaskar N, Baskaran V. Bioefficacy of EPA–DHA from lipids recovered from fish processing wastes through biotechnological approaches. Food Chem 2013; 136:80-6. [DOI: 10.1016/j.foodchem.2012.07.103] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2012] [Revised: 07/13/2012] [Accepted: 07/25/2012] [Indexed: 11/29/2022]
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Chalamaiah M, Dinesh kumar B, Hemalatha R, Jyothirmayi T. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chem 2012; 135:3020-38. [DOI: 10.1016/j.foodchem.2012.06.100] [Citation(s) in RCA: 519] [Impact Index Per Article: 43.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2012] [Revised: 05/30/2012] [Accepted: 06/27/2012] [Indexed: 01/09/2023]
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