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Jie Y, Wen C, Huang Q, Gu S, Sun C, Li G, Yan Y, Wu G, Yang N. Distinct patterns of feed intake and their association with growth performance in broilers. Poult Sci 2024; 103:103974. [PMID: 38972283 PMCID: PMC11264188 DOI: 10.1016/j.psj.2024.103974] [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: 02/01/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 07/09/2024] Open
Abstract
Improving feed utilization is a vital strategy to meet the growing global demand for meat and promote sustainable food production. Over the past few decades, significant improvements in the feed intake (FI) and feed utilization efficiency of broilers have been achieved through advanced breeding procedures, although dynamic changes in FI and their effects on the feed conversion ratio (FCR) have remained unclear. In this study, we measured individual weekly FI and body weight of 274 male broilers to characterize the dynamic FI patterns and investigate their relationship with growth performance. The broilers were from 2 purebred lines and their crossbreed and measurements were collected from 4 to 6 wk of age. Overall, a continuous increase in the weekly FI occurred from 4 to 6 wk of age, whereas the body weight gain (BWG) reached an inflection point in wk 5. The dynamic change in weekly FI was observed to follow 3 distinct FI patterns: pattern 1, a continuous weekly increase in FI; pattern 2, an increase followed by a plateau; pattern 3, an increase followed by a decrease. The prevalence of these patterns was similar in the purebred and crossbred populations: pattern 2 was most frequent, followed by a moderate proportion of pattern 1, and the lowest proportion of pattern 3. Broilers following pattern 1 displayed significantly better growth performance and feed utilization efficiency than those following pattern 3, emphasizing the importance of maintaining good appetite in the last stage of broiler production. In summary, this study has characterized the dynamic patterns of FI and their association with growth performance. Our results offer a new foundation for improving feed utilization efficiency and investigating feeding regulation in broilers.
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Affiliation(s)
- Yuchen Jie
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing, 100193, China; National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Chaoliang Wen
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing, 100193, China; National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; Sanya Institute of China Agricultural University, Hainan, 572025, China
| | - Qiang Huang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing, 100193, China; National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Shuang Gu
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing, 100193, China; National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Congjiao Sun
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing, 100193, China; National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; Sanya Institute of China Agricultural University, Hainan, 572025, China
| | - Guangqi Li
- Beijing Huadu Yukou Poultry Industry Co. Ltd., Beijing, 101206, China
| | - Yiyuan Yan
- Beijing Huadu Yukou Poultry Industry Co. Ltd., Beijing, 101206, China
| | - Guiqin Wu
- Beijing Huadu Yukou Poultry Industry Co. Ltd., Beijing, 101206, China
| | - Ning Yang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing, 100193, China; National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; Sanya Institute of China Agricultural University, Hainan, 572025, China.
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Jimenez-Champi D, Romero-Orejon FL, Muñoz AM, Ramos-Escudero F. The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:6624083. [PMID: 39105167 PMCID: PMC11300074 DOI: 10.1155/2024/6624083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 04/17/2024] [Accepted: 07/08/2024] [Indexed: 08/07/2024]
Abstract
Recently, fish consumption has been increasing; subsequently, the number of by-products has also increased. However, generated residues are frequently discarded, and an appropriate management is necessary to properly use all fish by-products. Fishery by-products are well known for their content of bioactive compounds, such as unsaturated fatty acids, amino acids, minerals, peptides, enzymes, gelatin, collagen, and chitin. Several studies have reported that fishery by-products could provide significant properties, including antioxidant, antihypertensive, antimicrobial, anti-inflammatory, and antiobesity. Consequently, fish discards are of considerable interest to different industrial sectors, including food, nutraceuticals, medical, and pharmacology. In the food industry, the interest in using fishery by-products is focused on hydrolysates as food additives, collagen and gelatin as protein sources, chitin and chitosan to form edible films to protect food during storage, and oils as a source of Omega-3 and useful as antioxidants. Although different studies reported good results with the use of these by-products, identifying new applications in the food sector, as well as industrial applications, remains necessary.
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Affiliation(s)
- Diana Jimenez-Champi
- NutritionHealthFunctional Foods and Nutraceuticals Research UnitUniversidad San Ignacio de Loyola (UNUSAN-USIL), Lima, Peru
| | - Frank L. Romero-Orejon
- NutritionHealthFunctional Foods and Nutraceuticals Research UnitUniversidad San Ignacio de Loyola (UNUSAN-USIL), Lima, Peru
| | - Ana María Muñoz
- NutritionHealthFunctional Foods and Nutraceuticals Research UnitUniversidad San Ignacio de Loyola (UNUSAN-USIL), Lima, Peru
- Food Science and Nutrition InstituteUniversidad San Ignacio de Loyola (ICAN-USIL), Lima, Peru
| | - Fernando Ramos-Escudero
- NutritionHealthFunctional Foods and Nutraceuticals Research UnitUniversidad San Ignacio de Loyola (UNUSAN-USIL), Lima, Peru
- Health Sciences FacultyUniversidad San Ignacio de Loyola, Lima, Peru
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Kafle B, Wubshet SG, Hestnes Bakke KA, Böcker U, O'Farrell M, Dankel K, Måge I, Tschudi J, Tzimorotas D, Afseth NK, Dunker T. A portable dry film FTIR instrument for industrial food and bioprocess applications. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:4310-4321. [PMID: 38888190 DOI: 10.1039/d4ay00238e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
The main objective of this study was to design, build, and test a compact, multi-well, portable dry film FTIR system for industrial food and bioprocess applications. The system features dry film sampling on a circular rotating disc comprising 31 wells, a design that was chosen to simplify potential automation and robotic sample handling at a later stage. Calibration models for average molecular weight (AMW, 200 samples) and collagen content (68 samples) were developed from the measurements of industrially produced protein hydrolysate samples in a controlled laboratory environment. Similarly, calibration models for the prediction of lactate content in samples from cultivation media (59 samples) were also developed. The portable dry film FTIR system showed reliable model characteristics which were benchmarked with a benchtop FTIR system. Subsequently, the portable dry film FTIR system was deployed in a bioprocessing plant, and protein hydrolysate samples were measured at-line in an industrial environment. This industrial testing involved building a calibration model for predicting AMW using 60 protein hydrolysate samples measured at-line using the portable dry film FTIR system and subsequent model validation using a test set of 26 samples. The industrial calibration in terms of coefficient of determination (R2 = 0.94), root mean square of cross-validation (RMSECV = 194 g mol-1), and root mean square of prediction (RMSEP = 162 g mol-1) demonstrated low prediction errors as compared to benchtop FTIR measurements, with no statistical difference between the calibration models of the two FTIR systems. This is to the authors' knowledge the first study for developing and employing a portable dry film FTIR system in the enzymatic protein hydrolysis industry for successful at-line measurements of protein hydrolysate samples. The study therefore suggests that the portable dry film FTIR instrument has huge potential for in/at-line applications in the food and bioprocessing industries.
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Affiliation(s)
- Bijay Kafle
- Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), P. O. Box 210, Ås, N-1431, Norway.
- Faculty of Science and Technology, Norwegian University of Life Sciences (NMBU), P. O. Box 5003, Ås, N-1432, Norway
| | - Sileshi Gizachew Wubshet
- Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), P. O. Box 210, Ås, N-1431, Norway.
| | | | - Ulrike Böcker
- Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), P. O. Box 210, Ås, N-1431, Norway.
| | | | - Katinka Dankel
- Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), P. O. Box 210, Ås, N-1431, Norway.
| | - Ingrid Måge
- Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), P. O. Box 210, Ås, N-1431, Norway.
| | - Jon Tschudi
- SINTEF, P. O. Box 124 Blindern, Oslo, N-0314, Norway
| | - Dimitrios Tzimorotas
- Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), P. O. Box 210, Ås, N-1431, Norway.
| | - Nils Kristian Afseth
- Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), P. O. Box 210, Ås, N-1431, Norway.
| | - Tim Dunker
- SINTEF, P. O. Box 124 Blindern, Oslo, N-0314, Norway
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McCarney ER, Kristoffersen KA, Anderssen KE. Quantitative at-line monitoring of enzymatic hydrolysis using benchtop diffusion nuclear magnetic resonance spectroscopy. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2024; 62:452-462. [PMID: 38237933 DOI: 10.1002/mrc.5427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 12/16/2023] [Accepted: 12/27/2023] [Indexed: 04/23/2024]
Abstract
Benchtop diffusion nuclear magnetic resonance (NMR) spectroscopy was used to perform quantitative monitoring of enzymatic hydrolysis. The study aimed to test the feasibility of the technology to characterize enzymatic hydrolysis processes in real time. Diffusion ordered spectroscopy (DOSY) was used to measure the signal intensity and apparent self-diffusion constant of solubilized protein in hydrolysate. The NMR technique was tested on an enzymatic hydrolysis reaction of red cod, a lean white fish, by the endopeptidase alcalase at 50°C. Hydrolysate samples were manually transferred from the reaction vessel to the NMR equipment. Measurement time was approximately 3 min per time point. The signal intensity from the DOSY experiment was used to measure protein concentration and the apparent self-diffusion constant was converted into an average molecular weight and an estimated degree of hydrolysis. These values were plotted as a function of time and both the rate of solubilization and the rate of protein breakdown could be calculated. In addition to being rapid and noninvasive, DOSY using benchtop NMR spectroscopy has an advantage compared with other enzymatic hydrolysis characterization methods as it gives a direct measure of average protein size; many functional properties of proteins are strongly influenced by protein size. Therefore, a method to give protein concentration and average size in real time will allow operators to more tightly control production from enzymatic hydrolysis. Although only one type of material was tested, it is anticipated that the method should be applicable to a broad variety of enzymatic hydrolysis feedstocks.
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Affiliation(s)
| | - Kenneth A Kristoffersen
- Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
- Faculty of Chemistry, Biotechnology and Food Science, NMBU-Norwegian University of Life Sciences, Ås, Norway
| | - Kathryn E Anderssen
- Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
- Department of seafood industry, Nofima AS, Tromsø, Norway
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Dibdiakova J, Matic J, Wubshet SG, Uhl W, Manamperuma LD, Rusten B, Vik EA. Membrane Separation of Chicken Byproduct Hydrolysate for Up-Concentration of Bioactive Peptides. MEMBRANES 2024; 14:28. [PMID: 38392655 PMCID: PMC10889955 DOI: 10.3390/membranes14020028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 02/24/2024]
Abstract
Membrane processes, such as microfiltration, ultrafiltration, and nanofiltration, are increasingly used for various applications in both upstream and downstream processing. Membrane-based processes play a critical role in the field of separation/purification of biotechnological products, including protein production/purification. The possibility of using membranes to separate peptides from a chicken byproduct hydrolysate and the effect of the performed downstream processing on the DPP-IV dipeptidyl peptidase IV (DPP-IV) inhibitory activity of mechanical deboning chicken residue (MDCR) has been investigated. The chicken byproduct hydrolysate was prepared by enzymatic hydrolysis followed by microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO) separation. Comparing all separation treatments, hydrolysates processed only by MF and UF show the best DPP-IV inhibition (59.5-60.0% at 1 mg/mL and 34.2-40.7% at 0.5 mg/mL). These samples show dose-responsive behavior. Bioactivity was correlated with molecular weight distribution profiles and average molecular weights. The nanofiltration process notably decrease the inhibitory activity, and these permeates show low DPP-IV inhibition (9.5-21.8% at 1 mg/mL and 3.6-12.1% at 0.5 mg/mL). The size-exclusion chromatography-organic carbon detection-organic nitrogen detection (LC-OCD-OND) analysis confirms that NF and RO would retain the bioactive peptides in the concentrate in comparison to MF and UF. Bioactivity was correlated with molecular weight distribution profiles and average molecular weights. Permeates after ultrafiltration show an IC50 value of 0.75 mg/mL, comparable to other potent DPP-IV inhibitors derived from various food sources, and significantly more potent compared to the microfiltration sample, which shows an IC50 value of 1.04 mg/mL. The average molecular weight of the permeates calculated from the SEC chromatograms was 883 g/mol for UF and 1437 g/mol for MF. Of the four membranes studied, the UF membrane shows the best separation properties with respect to maximizing the yield and up-concentration of the bioactive peptides. Overall, UF was demonstrated to be a feasible technology for the removal of the undesired high-molecular-weight substances and up-concentration of small-molecular-weight bioactive peptides from chicken byproduct hydrolysate. These peptides might exhibit biological activity and could offer several health benefits. There is a high potential for the use of bioactive peptides, and more research in this field can lead to promising results that have significant effects in the food and medical industries.
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Affiliation(s)
| | | | | | - Wolfgang Uhl
- Aquateam COWI AS, Karvesvingen 2, 0579 Oslo, Norway
| | | | - Bjørn Rusten
- Aquateam COWI AS, Karvesvingen 2, 0579 Oslo, Norway
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Dave J, Ali AMM, Kudre T, Nukhthamna P, Kumar N, Kieliszek M, Bavisetty SCB. Influence of solvent-free extraction of fish oil from catfish ( Clarias magur) heads using a Taguchi orthogonal array design: A qualitative and quantitative approach. Open Life Sci 2023; 18:20220789. [PMID: 38027224 PMCID: PMC10668109 DOI: 10.1515/biol-2022-0789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/27/2023] [Accepted: 11/02/2023] [Indexed: 12/01/2023] Open
Abstract
This study aimed to efficiently utilize catfish heads, enhancing the oil extraction process while improving the cost-effectiveness of fish byproduct management. The study employed the wet rendering method, a solvent-free approach, utilizing a two-factor Taguchi orthogonal array design to identify critical parameters for optimizing oil yield and ensuring high-quality oil attributes. The extraction temperature (80-120°C) and time (5-25 min) were chosen as variables in the wet rendering process. Range analysis identified the extraction time as a more significant (p < 0.05) factor for most parameters, including oil yield, oil recovery, acid value, free fatty acids, peroxide value, and thiobarbituric acid reactive substances. The extraction temperature was more significant (p < 0.05) for oil color. Consequently, the wet rendering method was optimized, resulting in an extraction temperature of 80°C and an extraction time of 25 min, yielding the highest oil yield. This optimized wet rendering process recovered 6.37 g/100 g of oil with an impressive 54.16% oil recovery rate, demonstrating comparable performance to traditional solvent extraction methods. Moreover, Fourier transfer infrared spectra analysis revealed distinct peaks associated with triacylglycerols and polyunsaturated fatty acids (PUFA). The oil recovered under optimized conditions contained higher levels of PUFA, including oleic acid (189.92 μg/g of oil), linoleic acid (169.92 μg/g of oil), eicosapentaenoic acid (17.41 μg/g of oil), and docosahexaenoic acid (20.82 μg/g of oil). Volatile compound analysis revealed lower levels of secondary oxidation compounds under optimized conditions. This optimized wet rendering method offers practical advantages in terms of cost-efficiency, sustainability, reduced environmental impact, and enhanced oil quality, making it an attractive option for the fish processing industries. Future research possibilities may include the purification of the catfish head oil and its application in the food and pharmaceutical industries.
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Affiliation(s)
- Jaydeep Dave
- School of Food-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok10520, Thailand
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok10520, Thailand
| | - Tanaji Kudre
- Department of Meat and Marine Sciences, Central Food Technological Research Institute, Mysore, Karnataka 570020, India
| | - Pikunthong Nukhthamna
- School of Food-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok10520, Thailand
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131028, India
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland
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Ozturk-Kerimoglu B, Heres A, Mora L, Toldrá F. Antioxidant peptides generated from chicken feet protein hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7207-7217. [PMID: 37347843 DOI: 10.1002/jsfa.12802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 06/24/2023]
Abstract
BACKGROUND As major industrial poultry by-products, chicken feet are considered as notable sources of several bioactive molecules. The current work covers the processing of chicken feet proteins as substrates to be hydrolysed by combinations of three commercial enzymes (Alcalase®, Flavourzyme® and Protana® Prime) during different hydrolysis periods and the evaluation of the identified peptides having antioxidant activity after simulated gastrointestinal digestion. RESULTS Enzymatic hydrolysis with Alcalase® and Protana® Prime combination for 4 h resulted in the highest activities. Reversed-phase high-performance liquid chromatographic separation of the purified hydrolysate yielded three active fractions that were further identified by nano-liquid chromatography-tandem mass spectrometry. The bioactivities of over 230 identified peptide sequences were estimated after simulated gastrointestinal digestion, and those peptides with the highest chance of exerting antioxidant activity were selected to be further synthesised and tested. In this sense, the synthesised dipeptides CF and GY showed the highest antioxidant capacity. CF presented IC50 values of 69.63 and 145.41 μmol L-1 in 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays, respectively. In contrast, GY IC50 values were 15.27 and 10.06 μmol L-1 in ABTS and ORAC assays, respectively. Significant differences (P < 0.05) were registered between peptides in the same antioxidant assays. CONCLUSION Overall, the findings emphasised the favourable impact of enzymatic hydrolysis with the obtaining of antioxidant peptides from poultry by-products that could be evaluated as a safe and economical source to retard oxidation in food systems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Alejandro Heres
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Leticia Mora
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Fidel Toldrá
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
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Kristoffersen KA, Måge I, Wubshet SG, Böcker U, Riiser Dankel K, Lislelid A, Rønningen MA, Afseth NK. FTIR-based prediction of collagen content in hydrolyzed protein samples. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 301:122919. [PMID: 37295376 DOI: 10.1016/j.saa.2023.122919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 05/04/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023]
Abstract
Fourier transform infrared spectroscopy (FTIR) is a powerful analytical tool that has been used for protein and peptide characterization for decades. In the present study, the objective was to investigate if FTIR can be used to predict collagen content in hydrolyzed protein samples. All samples were obtained from enzymatic protein hydrolysis (EPH) of poultry by-products providing a span in collagen content from 0.3% to 37.9% (dry weight), and the FTIR analysis was performed using dry film FTIR. Since nonlinear effects were revealed by calibration using standard partial least squares (PLS) regression, Hierarchical Cluster-based PLS (HC-PLS) calibration models were constructed. The HC-PLS model provided a low prediction error when validated using an independent test set (RMSE = 3.3% collagen), while validation using real industrial samples also showed satisfying results (RMSE = 3.2%). The results corresponded well with previously published FTIR-based studies of collagen, and characteristic spectral features for collagen were well identified in the regression models. Covariance between collagen content and other EPH related processing parameters could also be ruled out in the regression models. To the authors' knowledge, this is the first time that collagen content has been systematically studied in solutions of hydrolysed proteins using FTIR. This is also one of few examples where FTIR is successfully used to quantify protein composition. The dry-film FTIR approach presented in the study is expected to be an important tool in the growing industrial segment that is based on sustainable utilization of collagen-rich biomass.
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Affiliation(s)
- Kenneth Aase Kristoffersen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway; Faculty of Chemistry, Biotechnology, and Food Science, NMBU - Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway
| | - Ingrid Måge
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway
| | - Sileshi Gizachew Wubshet
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway
| | - Ulrike Böcker
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway
| | - Katinka Riiser Dankel
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway
| | - Andreas Lislelid
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway; Department of Mechanical, Electronics and Chemical Engineering, Faculty of Technology, Art and Design, OsloMet - Oslo Metropolitan University, P.O. Box 4, St. Olavs plass, NO-0130 Oslo, Norway
| | - Mats Aksnes Rønningen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway; Department of Mechanical, Electronics and Chemical Engineering, Faculty of Technology, Art and Design, OsloMet - Oslo Metropolitan University, P.O. Box 4, St. Olavs plass, NO-0130 Oslo, Norway
| | - Nils Kristian Afseth
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway.
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9
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Wang R, Sang P, Guo Y, Jin P, Cheng Y, Yu H, Xie Y, Yao W, Qian H. Cadmium in food: Source, distribution and removal. Food Chem 2023; 405:134666. [DOI: 10.1016/j.foodchem.2022.134666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 10/10/2022] [Accepted: 10/15/2022] [Indexed: 12/07/2022]
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10
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Multivariate correlation of infrared fingerprints and molecular weight distributions with bioactivity of poultry by-product protein hydrolysates. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02851-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Gan R, He Y, Li Y. Structural characteristics of taste active peptides in protein hydrolysates from tilapia by-products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01302-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Hamed I, Jakobsen AN, Lerfall J. Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Compr Rev Food Sci Food Saf 2021; 21:198-226. [PMID: 34907649 DOI: 10.1111/1541-4337.12870] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 12/25/2022]
Abstract
The global food processing industries represent a challenge and a risk to the environment due to the poor handling of residues, which are often discarded as waste without being used in further sidestreams. Although some part of this biomass is utilized, large quantities are, however, still under- or unutilized despite these byproducts being a rich resource of valuable compounds. These biowastes contain biopolymers and other compounds such as proteins, polysaccharides, lipids, pigments, micronutrients, and minerals with good nutritional values and active biological properties with applications in various fields including the development of sustainable food packaging. This review offers an update on the recent advancement of food byproducts recycling and upgrading toward the production of food packaging materials, which could be edible, (bio)degradable, and act as carriers of biobased active agents such as antimicrobials, antioxidants, flavoring additives, and health-promoting compounds. This should be a global initiative to promote the well-being of humans and achieve sustainability while respecting the ecological boundaries of our planet. Edible films and coatings formulations based on biopolymers and active compounds extracted from biowastes offer great opportunities to decrease the devastating overuse of plastic-based packaging. It has become evident that a transition from a fuel-based to a circular bio-based economy is potentially beneficial. Therefore, the exploitation of food discards within the context of a zero-waste biorefinery approach would improve waste management by minimizing its generation, reduce pollution, and provide value-added compounds. Most importantly, the development of edible packaging materials from food byproducts does not compete with food resources, and it also helps decrease our dependency on petroleum-based products. Practical Application Almost 99% of current plastics are petroleum-based, and their continuous use has been devastating to the planet as plastic-derived components have been detected in all trophic levels. Besides, the increasing amounts of food by-products are a socioeconomic and environmental challenge, and halving food loss and waste and turning it into valuable products has become necessary to achieve sustainability and economic circularity. The development of new packaging systems such as edible materials could be one of the solutions to limit the use of persistent plastics. Edible films and coatings by-products-based could also enhance food packaging performance due to their compounds' bioactivities.
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Affiliation(s)
- Imen Hamed
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
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Javourez U, O'Donohue M, Hamelin L. Waste-to-nutrition: a review of current and emerging conversion pathways. Biotechnol Adv 2021; 53:107857. [PMID: 34699952 DOI: 10.1016/j.biotechadv.2021.107857] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/10/2021] [Accepted: 10/13/2021] [Indexed: 12/17/2022]
Abstract
Residual biomass is acknowledged as a key sustainable feedstock for the transition towards circular and low fossil carbon economies to supply whether energy, chemical, material and food products or services. The latter is receiving increasing attention, in particular in the perspective of decoupling nutrition from arable land demand. In order to provide a comprehensive overview of the technical possibilities to convert residual biomasses into edible ingredients, we reviewed over 950 scientific and industrial records documenting existing and emerging waste-to-nutrition pathways, involving over 150 different feedstocks here grouped under 10 umbrella categories: (i) wood-related residual biomass, (ii) primary crop residues, (iii) manure, (iv) food waste, (v) sludge and wastewater, (vi) green residual biomass, (vii) slaughterhouse by-products, (viii) agrifood co-products, (ix) C1 gases and (x) others. The review includes a detailed description of these pathways, as well as the processes they involve. As a result, we proposed four generic building blocks to systematize waste-to-nutrition conversion sequence patterns, namely enhancement, cracking, extraction and bioconversion. We further introduce a multidimensional representation of the biomasses suitability as potential as nutritional sources according to (i) their content in anti-nutritional compounds, (ii) their degree of structural complexity and (iii) their concentration of macro- and micronutrients. Finally, we suggest that the different pathways can be grouped into eight large families of approaches: (i) insect biorefinery, (ii) green biorefinery, (iii) lignocellulosic biorefinery, (iv) non-soluble protein recovery, (v) gas-intermediate biorefinery, (vi) liquid substrate alternative, (vii) solid-substrate fermentation and (viii) more-out-of-slaughterhouse by-products. The proposed framework aims to support future research in waste recovery and valorization within food systems, along with stimulating reflections on the improvement of resources' cascading use.
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Affiliation(s)
- U Javourez
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - M O'Donohue
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - L Hamelin
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France.
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A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02717-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractApplying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from < 1 day to > 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.
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Lindberg D, Kristoffersen KA, Wubshet SG, Hunnes LMG, Dalsnes M, Dankel KR, Høst V, Afseth NK. Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products. Molecules 2021; 26:molecules26175280. [PMID: 34500712 PMCID: PMC8434180 DOI: 10.3390/molecules26175280] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/13/2021] [Accepted: 08/25/2021] [Indexed: 11/23/2022] Open
Abstract
A study of the effects of single and combined protease hydrolysis on myofibrillar versus collagenous proteins of poultry by-products has been conducted. The aim was to contribute with knowledge for increased value creation of all constituents of these complex by-products. A rational approach was implemented for selecting proteases exhibiting the most different activity towards the major protein-rich constituents of mechanically deboned chicken residue (MDCR). An initial activity screening of 18 proteases on chicken meat, turkey tendons and MDCR was conducted. Based on weight yield, size exclusion chromatography (SEC) and SDS-PAGE, stem Bromelain and Endocut-02 were selected. Studies on hydrolysis of four different poultry by-products at 40 °C, evaluated by protein yield, SEC, and SDS-PAGE, indicate that the proteases’ selectivity difference can be utilized in tailor-making hydrolysates, enriched in either meat- and collagen-derived peptides or gelatin. Three modes of stem Bromelain and Endocut-02 combinations during hydrolysis of MDCR were performed and compared with single protease hydrolysis. All modes of the protease combinations resulted in a similar approximately 15% increase in product yield, with products exhibiting similar SEC and SDS-PAGE profiles. This shows that irrespective of the modes of combination, the use of more than one enzyme in hydrolysis of collagen-rich material can provide means to increase the total protein yield and ultimately contribute to increased value creation of poultry by-products.
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Steinsholm S, Oterhals Å, Thoresen L, Underhaug J, Kousoulaki K, Aspevik T. Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration. J Food Sci 2021; 86:3855-3867. [PMID: 34337753 DOI: 10.1111/1750-3841.15855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 05/18/2021] [Accepted: 06/23/2021] [Indexed: 11/29/2022]
Abstract
Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting factor. Most of the sensory attributes, such as fish flavor and salty taste, can be ascribed to low-molecular-weight, water-soluble components, whereas bitterness is associated with small hydrophobic peptides. In this study, protein hydrolysates based on head and backbone residuals from Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were produced using two different enzymes. The effects of micro- and nanofiltration on the chemical composition, protein recovery, and sensory properties of the final products were investigated. The choice of raw material and enzyme had negligible effects, whereas nanofiltration caused a considerable reduction in metabolites, ash, and the intensity of several sensory attributes. The intensity of bitterness increased after nanofiltration, indicating that small peptides associated with bitter taste were retained by the membrane. Total protein yield after microfiltration was 24%-29%, whereas 19%-24% were recovered in the nanofiltration retentate. PRACTICAL APPLICATION: Enzymatic protein hydrolysates can be included in food products to increase the protein content, and as a nutritional supplement and/or functional ingredient; however, unpalatable and intense flavors limit applications. This study investigated the use of membrane filtration to improve flavor quality and reduce salt content in fish protein hydrolysates. Although some protein loss is unavoidable in micro- and nanofiltration, this study demonstrates the production of fish protein hydrolysates with >90% protein and peptide content, which is suitable for inclusion in foods.
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Affiliation(s)
- Silje Steinsholm
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway.,Department of Chemistry, University of Bergen, Bergen, Norway
| | - Åge Oterhals
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Lars Thoresen
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Jarl Underhaug
- Department of Chemistry, University of Bergen, Bergen, Norway
| | | | - Tone Aspevik
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
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Awasthi MK, Sarsaiya S, Wainaina S, Rajendran K, Awasthi SK, Liu T, Duan Y, Jain A, Sindhu R, Binod P, Pandey A, Zhang Z, Taherzadeh MJ. Techno-economics and life-cycle assessment of biological and thermochemical treatment of bio-waste. RENEWABLE AND SUSTAINABLE ENERGY REVIEWS 2021; 144:110837. [DOI: 10.1016/j.rser.2021.110837] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/20/2023]
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Whitaker RD, Altintzoglou T, Lian K, Fernandez EN. Marine Bioactive Peptides in Supplements and Functional Foods - A Commercial Perspective. Curr Pharm Des 2021; 27:1353-1364. [PMID: 33155895 DOI: 10.2174/1381612824999201105164000] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 10/05/2020] [Indexed: 11/22/2022]
Abstract
Many bioactive peptides have been described from marine sources and much marine biomass is still not explored or utilized in products. Marine peptides can be developed into a variety of products, and there is a significant interest in the use of bioactive peptides from marine sources for nutraceuticals or functional foods. We present here a mini-review collecting the knowledge about the value chain of bioactive peptides from marine sources used in nutraceuticals and functional foods. Many reports describe bioactive peptides from marine sources, but in order to make these available to the consumers in commercial products, it is important to connect the bioactivities associated with these peptides to commercial opportunities and possibilities. In this mini-review, we present challenges and opportunities for the commercial use of bioactive peptides in nutraceuticals and functional food products. We start the paper by introducing approaches for isolation and identification of bioactive peptides and candidates for functional foods. We further discuss market-driven innovation targeted to ensure that isolated peptides and suggested products are marketable and acceptable by targeted consumers. To increase the commercial potential and ensure the sustainability of the identified bioactive peptides and products, we discuss scalability, regulatory frameworks, production possibilities and the shift towards greener technologies. Finally, we discuss some commercial products from marine peptides within the functional food market. We discuss the placement of these products in the larger picture of the commercial sphere of functional food products from bioactive peptides.
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Cytoprotective Effects of Fish Protein Hydrolysates against H 2O 2-Induced Oxidative Stress and Mycotoxins in Caco-2/TC7 Cells. Antioxidants (Basel) 2021; 10:antiox10060975. [PMID: 34207334 PMCID: PMC8234493 DOI: 10.3390/antiox10060975] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 01/01/2023] Open
Abstract
Many studies report the potent antioxidant capacity for fish protein hydrolysates, including radical scavenging activity and inhibition ability on lipid peroxidation (LPO). In this study, the in vitro cytotoxicity of protein hydrolysates from different salmon, mackerel, and herring side streams fractions was evaluated in the concentration range from 1 to 1:32 dilution, using cloned human colon adenocarcinoma cells TC7 (Caco-2/TC7) by MTT and PT assays. The protein hydrolysates' antioxidant capacity and oxidative stress effects were evaluated by LPO and reactive oxygen species (ROS) generation, respectively. The antioxidant capacity for pure and bioavailable hydrolysate fraction was also evaluated and compared. Additionally, mycotoxin levels were determined in the fish protein hydrolysates, and their cytoprotective effect against T-2 toxin was evaluated. Both hydrolysates and their bioavailable fraction induced similar cell viability rates. The highest cytoprotective effect was obtained for the salmon viscera protein hydrolysate (HSV), which increased the cell viability by 51.2%. ROS accumulation induced by H2O2 and LPO was suppressed by all pure hydrolysates. The cytoprotective effect of hydrolysates was observed against T-2. Moreover, the different fish fraction protein hydrolysates contain variable nutrients and unique bioactive peptide composition showing variable bioactivity, which could be a useful tool in developing dietary supplements with different target functional properties.
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Energetic and Economic Evaluation of Zero-Waste Fish Co-Stream Processing. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18052358. [PMID: 33670950 PMCID: PMC7967757 DOI: 10.3390/ijerph18052358] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/17/2021] [Accepted: 02/22/2021] [Indexed: 11/21/2022]
Abstract
This study evaluates the possibility of recovery of high-quality valuable fish oil and proteins from fish co-streams by traditional means or a combination of several technologies. A techno-economically feasible and sustainable zero-waste process is needed for full utilisation of this co-stream’s potential. This study aims to determine the energy efficiency and economic feasibility of four different zero-waste bio-refineries based on salmon filleting co-streams. The study covers four concepts: (I) biogas and fertiliser production from salmon co-streams, (II) fish silage production, (III) thermal processing of salmon co-streams for producing oil, protein concentrate, and meal, and (IV) novel two-stage thermal and enzymatic process for producing high-quality oil and protein hydrolysate, while the solid residue is converted to biogas and fertilisers. Monte Carlo simulation is used to evaluate uncertainties in economic evaluation. The results show that the two-stage processing of fish co-streams leads to recovery of both high-quality marine oil and proteins, showing the largest profitability and return on investment during the economic analysis. It is a more tempting option than the currently used thermal treatment or traditional silage processes. The possibility of producing food-grade fish protein hydrolysate is the biggest benefit here. Concepts studied are examples of zero-waste processing of bioproducts and illustrate the possibilities and benefits of fully utilising the different fractions of fish as fillets, oil, protein, fertilisers, and energy production.
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Andreassen RC, Pedersen ME, Kristoffersen KA, Beate Rønning S. Screening of by-products from the food industry as growth promoting agents in serum-free media for skeletal muscle cell culture. Food Funct 2021; 11:2477-2488. [PMID: 32134068 DOI: 10.1039/c9fo02690h] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The most significant cost driver for efficient bio-production of edible animal proteins is the cell culture media, where growth factors account for up to 96% of the total cost. The culture media must be serum-free, affordable, contain only food-grade ingredients, be efficient to promote cell growth and available in massive quantities. The commercially available serum substitutes are expensive and not necessarily food-grade. Identifying inexpensive food-safe alternatives to serum is crucial. By-products from food production are available in massive quantities, contain potential factors that can promote growth and are promising ingredients for serum replacement. The main goal of this study was to explore if food-grade by-product materials can be used as growth promoting agents in skeletal muscle cell culture to develop a tailor-made serum free media. Different by-products, including chicken carcass, cod backbone, eggshell membrane, egg white powder and pork plasma were enzymatically or chemically hydrolyzed. The hydrolysates in addition to lyophilized pork plasma and yeast extract were further characterized by size-exclusion chromatography, elemental combustion analysis and degree of hydrolysis. The materials were used as supplement to or replacement of commercial serum and further evaluated for their effect on metabolic activity, cell proliferation and cell cytotoxicity in muscle cells cultured in vitro. Our results indicate that none of the materials were cytotoxic to the skeletal muscle cells. Hydrolysates rich in peptides with approximately 2-15 amino acids in length were shown to improve cell growth and metabolic activity. Of all the materials tested pork plasma hydrolysates and yeast extract were the most promising. Pork plasma hydrolysates increased metabolic activity by 110% and cell proliferation with 48% when cultured in serum-free conditions for 3 days compared with control cells cultured with full serum conditions. Most interestingly, this response was dependent on both material and choice of enzyme used. We suggest that these materials have the potential to replace serum during cultivation and as such be included in a tailor-made serum-free media.
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Affiliation(s)
- R Christel Andreassen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway. and Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine University of Oslo, Oslo, Norway
| | - Mona E Pedersen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway.
| | - Kenneth A Kristoffersen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway.
| | - Sissel Beate Rønning
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway.
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Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones. Foods 2020; 10:foods10010038. [PMID: 33375534 PMCID: PMC7824041 DOI: 10.3390/foods10010038] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 12/15/2020] [Accepted: 12/16/2020] [Indexed: 11/17/2022] Open
Abstract
The focus on natural foods and “clean” labeled products is increasing and encourages development of new biobased ingredients. Fish solubles derived from downstream processing of side stream materials in the fish filleting industries have potential as emulsifiers based on their surface-active and emulsion stabilizing properties. The aim of this study was to evaluate and compare emulsion properties and critical micelle concentration (CMC) of direct protein extracts and protein hydrolysates based on fish backbones, and to identify associations between molecular weight distribution and process yield with the studied physicochemical properties. Protein extracts and enzymatic protein hydrolysates were produced based on two raw materials (cod and salmon backbones), two enzymes with different proteolytic specificity, and varying hydrolysis time. Emulsion activity index (EAI), emulsion stability index (ESI) and CMC were measured and compared with casein as a reference to protein-based emulsifiers. Protein hydrolysis was found to have negative impact on EAI and CMC, likely due to generation of small peptides disrupting the amphiphilic balance. The direct protein extracts had comparable EAI with casein, but the latter had superior ESI values. Protein hydrolysates with acceptable EAI could only be obtained at the expense of product yield. The study emphasizes the complexity of physicochemical properties of protein hydrolysates and discusses the challenges of achieving both good surface-active properties and high product yield.
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Malison A, Arpanutud P, Keeratipibul S. Chicken foot broth byproduct: A new source for highly effective peptide-calcium chelate. Food Chem 2020; 345:128713. [PMID: 33310253 DOI: 10.1016/j.foodchem.2020.128713] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 11/17/2020] [Accepted: 11/19/2020] [Indexed: 02/06/2023]
Abstract
As a means of adding value, chicken foot broth byproduct can be processed to obtain calcium and bioactive peptides from the separated bones and meat residues. In this study, cleaned, dried, and powdered bones yielded 31.4 ± 0.6% calcium content. The meat residues were hydrolyzed to obtain over a hundred distinctive peptides, which were analyzed using LC-MS/MS and the SpirPep web-based tool. The peptides were rich in Glu, Asp, Lys, Gly and Leu, and also exhibited diverse bioactivities, among them primarily inhibition of dipeptidyl peptidase IV and angiotensin-converting enzyme. Calcium chelation assay determined the peptides to bind calcium at 235.7 ± 20.0 mg/g peptide-calcium chelate. Caco-2 cells treated with the chelate at calcium concentrations of 0-10 mM exhibited enhanced absorption relative to CaCl2. This demonstrates that calcium and chelating peptides generated from the same byproduct can produce peptide-calcium chelate, a potential ingredient in functional foods.
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Affiliation(s)
- Arichaya Malison
- Technopreneurship and Innovation Management Program, Graduate School Chulalongkorn University, Chamchuri 10 Building M1 Floor, Soi Chula 12, Phayathai Road, Pathumwan, Bangkok 10330, Thailand
| | - Pornlert Arpanutud
- School of Liberal Arts, King Mongkut's University of Technology Thonburi, 126 Pracha-Uthit Road, Bangmod Thungkru, Bangkok 10140, Thailand
| | - Suwimon Keeratipibul
- Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, Thailand.
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Anzani C, Boukid F, Drummond L, Mullen AM, Álvarez C. Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges. Food Res Int 2020; 137:109575. [PMID: 33233187 DOI: 10.1016/j.foodres.2020.109575] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/27/2022]
Abstract
An exponential growth in the global demand for high quality proteins over the next 20 years is expected, mainly due to global population growth and the increasing awareness toward protein rich foods for more nutritive diets. Coupled with this, is the pressing need for more sustainable approaches within a bio-economy mindset. Although meat production is expected to increase to address this rising demand, a better use of the currently available resources provided by the food, and specially, the meat industry is required. In this regard, despite the high-quality proteins and other nutrients found in meat co-products; they are currently underused and their valorisation needs to be revisited. Also, emerging protein sources need to be investigated to alleviate the environmental pressure coming from the meat industry. In this review, the main focus was attributed to (i) the current and forthcoming challenges for the use of meat co-products as meat replacers to produce a new range of meat derived products (with high nutritional value, improved technological properties and better consumer acceptance); (ii) their performance regarding to the non-animal origin proteins currently used as meat protein replacers; and (iii) the allergenicity of the proteins that might fall into the category of novel protein sources.
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Affiliation(s)
- Cecilia Anzani
- Ashtown Teagasc Food Research Centre, Dept. of Sensory Science and Food Quality, Dublin 15, Ireland
| | - Fatma Boukid
- Food and Drug Department, University of Parma, via Parco Area delle Scienze 49/a, 43124 Parma, Italy
| | - Liana Drummond
- Ashtown Teagasc Food Research Centre, Dept. of Sensory Science and Food Quality, Dublin 15, Ireland
| | - Anne Maria Mullen
- Ashtown Teagasc Food Research Centre, Dept. of Sensory Science and Food Quality, Dublin 15, Ireland
| | - Carlos Álvarez
- Ashtown Teagasc Food Research Centre, Dept. of Sensory Science and Food Quality, Dublin 15, Ireland.
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Dajic Stevanovic Z, Sieniawska E, Glowniak K, Obradovic N, Pajic-Lijakovic I. Natural Macromolecules as Carriers for Essential Oils: From Extraction to Biomedical Application. Front Bioeng Biotechnol 2020; 8:563. [PMID: 32671026 PMCID: PMC7330110 DOI: 10.3389/fbioe.2020.00563] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Accepted: 05/11/2020] [Indexed: 11/13/2022] Open
Abstract
Essential oils (EOs) and their main constituents, the terpenes, are widely studied, mostly relating to their antioxidant ability and bioactivity, such as antimicrobial, anticancer, anti-inflammatory, and range of other actions in the living systems. However, there is limited information on their bioavailability, especially upon clinical studies. Having in mind both strong biological effects and health benefits of EOs and their specific physicochemical properties (volatility, lipophilic character, low water solubility or insolubility, viscosity, expressed odor, concentration-dependent toxicity, etc.), there is a need for their encapsulation for target delivery. Encapsulation of EOs and their constituents is the prerequisite for enhancing their oxidative stability, thermostability, photostability, shelf life, and biological activity. We considered various carrier types such a (1) monophase and polyphase polysaccharide hydrogel carriers, (2) polysaccharide-protein carriers, and (3) lipid carriers in the context of physicochemical and engineering factors. Physicochemical factors are encapsulation efficiency, chemical stability under gastric conditions, mechanical stability, and thermal stability of carrier matrices. Choice of carrier material also determines the encapsulation technique. Consequently, the engineering factors are related to the advantage and disadvantage of various encapsulation techniques frequently used in the literature. In addition, it was intended to address the interactions between (1) main carrier components, such as polysaccharides, proteins, and lipids themselves (in order to form chemically and mechanically stable structure); (2) main carrier components with pepsin under gastric conditions (in order to form resistant material under gastric conditions); and (3) main carrier components with EOs (in order to enhance encapsulation efficiency), as a necessary precondition for whole process optimization. Finally, different sources for obtaining natural carrier macromolecules are surveyed, especially the agro-waste materials and agricultural and food by-products. This review article highlights the bioavailability aspects of encapsulated EOs and physicochemical and engineering factors concerning natural macromolecule carriers for their target delivery and application.
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Affiliation(s)
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland
| | - Kazimierz Glowniak
- Department of Cosmetology, University of Information, Technology and Management in Rzeszow, Rzeszow, Poland
| | - Natasa Obradovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Ivana Pajic-Lijakovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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Hjellnes V, Šližyte R, Rustad T, Carvajal AK, Greiff K. Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed. BMC Biotechnol 2020; 20:22. [PMID: 32375769 PMCID: PMC7204061 DOI: 10.1186/s12896-020-00618-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 04/27/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND In Norway, 3 million discarded egg-laying hens are destructed annually, which equals 1500 tons pure hen meat. Due to the slaughter methods used, this raw material is handled as a high-risk waste, while in reality it constitutes a source of valuable components like proteins and lipids. METHODS This study assess different processing methods (thermal treatment, enzymatic hydrolysis and silaging) for utilization of discarded egg-laying hens for the production of ingredients for human consumption and animal feed. The processing methods were evaluated on the basis of quantity and quality of the obtained products. RESULTS Thermal treatment and enzymatic hydrolysis resulted in extraction of good quality lipids from the raw material. The separated oil (50.1-82.3% of the total lipid content in the raw material) was of high quality based on the content of free fatty acids (≤ 1.0%) and total oxidation value (≤ 3.9). Enzymatic hydrolysis also enabled separation of protein in the form of protein hydrolysate. Addition of Protamex and Papain+Bromelain significantly (p ≤ 0.05) increased the protein content (85.1-94.6%) and decreased the lipid content (0.3-1.1%) in the hydrolysate compared to autolysis (protein content: 64.8-72.3%, lipid content: 1.0-2.6%). Silaging increased the protein digestibility (63.2-79.7% compared to 57.3-66.2% for untreated raw material), and thus constitutes a good method for utilizing the protein content of the raw material for animal feed. CONCLUSION The biotechnological processing methods thermal treatment, enzymatic hydrolysis and silaging can be used to increase the utilization of discarded egg-laying hens for production of ingredients for human consumption and animal feed.
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Affiliation(s)
- Veronica Hjellnes
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, NTNU, 7491 Trondheim, Norway
| | - Rasa Šližyte
- SINTEF Sealab, Brattørkaia 17 C, 7010 Trondheim, Norway
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, NTNU, 7491 Trondheim, Norway
| | | | - Kirsti Greiff
- SINTEF Sealab, Brattørkaia 17 C, 7010 Trondheim, Norway
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Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring. Food Chem 2020; 310:125800. [DOI: 10.1016/j.foodchem.2019.125800] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 10/23/2019] [Accepted: 10/24/2019] [Indexed: 11/23/2022]
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Pateiro M, Munekata PES, Domínguez R, Wang M, Barba FJ, Bermúdez R, Lorenzo JM. Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream ( Sparus aurata). Mar Drugs 2020; 18:E101. [PMID: 32033070 PMCID: PMC7073831 DOI: 10.3390/md18020101] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/21/2020] [Accepted: 02/03/2020] [Indexed: 12/14/2022] Open
Abstract
Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%-25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%-49% being essential amino acids-lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%-35%). High contents of polyunsaturated fatty acids (PUFAs) (31%-34%), n-3 fatty acids (12%-14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%-8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - Min Wang
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (M.W.); (F.J.B.)
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (M.W.); (F.J.B.)
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
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32
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Lapeña D, Olsen PM, Arntzen MØ, Kosa G, Passoth V, Eijsink VGH, Horn SJ. Spruce sugars and poultry hydrolysate as growth medium in repeated fed-batch fermentation processes for production of yeast biomass. Bioprocess Biosyst Eng 2019; 43:723-736. [PMID: 31883034 PMCID: PMC7064453 DOI: 10.1007/s00449-019-02271-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Accepted: 12/13/2019] [Indexed: 02/07/2023]
Abstract
The production of microbial protein in the form of yeast grown on lignocellulosic sugars and nitrogen-rich industrial residues is an attractive approach for reducing dependency on animal and plant protein. Growth media composed of enzymatically saccharified sulfite-pulped spruce wood, enzymatic hydrolysates of poultry by-products and urea were used for the production of single-cell protein. Strains of three different yeast species, Cyberlindnera jadinii, Wickerhamomyces anomalus and Blastobotrys adeninivorans, were cultivated aerobically using repeated fed-batch fermentation up to 25 L scale. Wickerhamomyces anomalus was the most efficient yeast with yields of 0.6 g of cell dry weight and 0.3 g of protein per gram of glucose, with cell and protein productivities of 3.92 g/L/h and 1.87 g/L/h, respectively. Using the conditions developed here for producing W. anomalus, it would take 25 industrial (200 m3) continuously operated fermenters to replace 10% of the fish feed protein used in Norway.
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Affiliation(s)
- David Lapeña
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432, Ås, Norway
| | - Pernille M Olsen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432, Ås, Norway
| | - Magnus Ø Arntzen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432, Ås, Norway
| | - Gergely Kosa
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432, Ås, Norway
| | - Volkmar Passoth
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, S-75007, Uppsala, Sweden
| | - Vincent G H Eijsink
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432, Ås, Norway
| | - Svein J Horn
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432, Ås, Norway.
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Al Khawli F, Pateiro M, Domínguez R, Lorenzo JM, Gullón P, Kousoulaki K, Ferrer E, Berrada H, Barba FJ. Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products. Mar Drugs 2019; 17:E689. [PMID: 31817754 PMCID: PMC6950251 DOI: 10.3390/md17120689] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 12/03/2019] [Accepted: 12/03/2019] [Indexed: 02/01/2023] Open
Abstract
The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactive compounds, with important functional properties that can be isolated or up-concentrated, giving them an added value in higher end markets, as for instance nutraceuticals and cosmetics. This valorization of fish by-products has been boosted by the increasing awareness of consumers regarding the relationship between diet and health, demanding new fish products with enhanced nutritional and functional properties. To obtain fish by-product-derived biocompounds with good, functional and acceptable organoleptic properties, the selection of appropriate extraction methods for each bioactive ingredient is of the outmost importance. In this regard, over the last years, innovative alternative technologies of intensification, such as ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), have become an alternative to the conventional methods in the isolation of valuable compounds from fish and shellfish by-products. Innovative green technologies present great advantages to traditional methods, preserving and even enhancing the quality and the extraction efficiency, as well as minimizing functional properties' losses of the bioactive compounds extracted from marine by-products. Besides their biological activities, bioactive compounds obtained by innovative alternative technologies can enhance several technological properties of food matrices, enabling their use as ingredients in novel foods. This review is focusing on analyzing the principles and the use of UAE and SFE as emerging technologies to valorize seafoods and their by-products.
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Affiliation(s)
- Fadila Al Khawli
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Patricia Gullón
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Katerina Kousoulaki
- Department of Nutrition and Feed Technology, Nofima AS, 5141 Bergen, Norway;
| | - Emilia Ferrer
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Houda Berrada
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
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Poulsen CLN, Clausen MR, Gregersen SB, Bertram HC. Effect of long-term heat exposure on rheological and intrinsic water characteristics of bone-derived beef stocks. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:700-706. [PMID: 30644136 DOI: 10.1002/mrc.4831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 12/30/2018] [Accepted: 01/04/2019] [Indexed: 06/09/2023]
Abstract
Bone-derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone-derived beef stocks (57% Dry matter (DM)). Visual inspection and rheological analyses showed that during increasing heat exposure, the gel strength as well as viscosity of the concentrated stocks decreased incrementally and significantly (P > 0.001). Nuclear magnetic resonance (NMR) relaxation measurements conducted on the beef stocks also revealed strong effects of heat exposure on the transverse (T2 ) relaxation time, which increased incrementally and significantly (P > 0.001) with longer heat exposure. Thus, the present study demonstrated that heat-induced changes in rheological properties of bone-derived beef stocks can be ascribed to changes in intrinsic water-protein interactions and water attributes as a result of heat-induced protein modifications. In conclusion, the study proves that NMR relaxometry is a valuable tool for monitoring changes in intrinsic water mobility that are manifested in modified functional attributes of concentrated beef stocks.
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Affiliation(s)
| | | | - Sandra Beyer Gregersen
- Department of Food Science, Research Centre Aarslev, Aarhus University, Aarslev, Denmark
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35
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De Schouwer F, Claes L, Vandekerkhove A, Verduyckt J, De Vos DE. Protein-Rich Biomass Waste as a Resource for Future Biorefineries: State of the Art, Challenges, and Opportunities. CHEMSUSCHEM 2019; 12:1272-1303. [PMID: 30667150 DOI: 10.1002/cssc.201802418] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 01/22/2019] [Indexed: 06/09/2023]
Abstract
Protein-rich biomass provides a valuable feedstock for the chemical industry. This Review describes every process step in the value chain from protein waste to chemicals. The first part deals with the physicochemical extraction of proteins from biomass, hydrolytic degradation to peptides and amino acids, and separation of amino acid mixtures. The second part provides an overview of physical and (bio)chemical technologies for the production of polymers, commodity chemicals, pharmaceuticals, and other fine chemicals. This can be achieved by incorporation of oligopeptides into polymers, or by modification and defunctionalization of amino acids, for example, their reduction to amino alcohols, decarboxylation to amines, (cyclic) amides and nitriles, deamination to (di)carboxylic acids, and synthesis of fine chemicals and ionic liquids. Bio- and chemocatalytic approaches are compared in terms of scope, efficiency, and sustainability.
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Affiliation(s)
- Free De Schouwer
- Centre for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, KU Leuven, Celestijnenlaan 200F, post box 2461, 3001, Heverlee, Belgium
| | - Laurens Claes
- Centre for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, KU Leuven, Celestijnenlaan 200F, post box 2461, 3001, Heverlee, Belgium
| | - Annelies Vandekerkhove
- Centre for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, KU Leuven, Celestijnenlaan 200F, post box 2461, 3001, Heverlee, Belgium
| | - Jasper Verduyckt
- Centre for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, KU Leuven, Celestijnenlaan 200F, post box 2461, 3001, Heverlee, Belgium
| | - Dirk E De Vos
- Centre for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, KU Leuven, Celestijnenlaan 200F, post box 2461, 3001, Heverlee, Belgium
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36
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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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Jablonský M, Škulcová A, Malvis A, Šima J. Extraction of value-added components from food industry based and agro-forest biowastes by deep eutectic solvents. J Biotechnol 2018; 282:46-66. [DOI: 10.1016/j.jbiotec.2018.06.349] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 06/25/2018] [Accepted: 06/27/2018] [Indexed: 10/28/2022]
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38
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Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-products: a Spectroscopic Approach. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2161-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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39
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Tzimorotas D, Afseth NK, Lindberg D, Kjørlaug O, Axelsson L, Shapaval V. Pretreatment of different food rest materials for bioconversion into fungal lipid-rich biomass. Bioprocess Biosyst Eng 2018; 41:1039-1049. [PMID: 29654357 PMCID: PMC6013528 DOI: 10.1007/s00449-018-1933-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Accepted: 04/01/2018] [Indexed: 11/10/2022]
Abstract
Food rest materials have the potential to be used as media components in various types of fermentations. Oleaginous filamentous fungi can utilize those components and generate a high-value lipid-rich biomass, which could be further used for animal and human use. One of the main limitations in this process is the pretreatment of food rest materials, needed to provide homogenization, sterilization and solubilization. In this study, two pretreatment processes-steam explosion and enzymatic hydrolysis-were evaluated for potato and animal protein-rich food rest materials. The pretreated food rest materials were used for the production of fungal lipid-rich biomass in submerged fermentation by the oleaginous fungus Mucor circinelloides. Cultivation media based on malt extract broth and glucose were used as controls of growth and lipid production, respectively. It was observed that media based on food rest materials can support growth and lipid production in M. circinelloides to a similar extent as the control media. More specifically, the use of potato hydrolysate combined with chicken auto-hydrolysate resulted in a higher fungal total biomass weight than using malt extract broth. When the same C/N ratio was used for glucose and rest materials-based media, similar lipid content was obtained or even higher using the latter media.
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Affiliation(s)
| | | | | | | | | | - V Shapaval
- Nofima AS, 1430, Ås, Norway
- The Faculty of Science and Technology, Norwegian University of Life Sciences, 1432, Ås, Norway
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Rocha CMR, Genisheva Z, Ferreira-Santos P, Rodrigues R, Vicente AA, Teixeira JA, Pereira RN. Electric field-based technologies for valorization of bioresources. BIORESOURCE TECHNOLOGY 2018; 254:325-339. [PMID: 29395742 DOI: 10.1016/j.biortech.2018.01.068] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 01/11/2018] [Accepted: 01/15/2018] [Indexed: 06/07/2023]
Abstract
This review provides an overview of recent research on electrotechnologies applied to the valorization of bioresources. Following a comprehensive summary of the current status of the application of well-known electric-based processing technologies, such as pulsed electric fields (PEF) and high voltage electrical discharges (HVED), the application of moderate electric fields (MEF) as an extraction or valorization technology will be considered in detail. MEF, known by its improved energy efficiency and claimed electroporation effects (allowing enhanced extraction yields), may also originate high heating rates - ohmic heating (OH) effect - allowing thermal stabilization of waste stream for other added-value applications. MEF is a simple technology that mostly makes use of green solvents (mainly water) and that can be used on functionalization of compounds of biological origin broadening their application range. The substantial increase of MEF-based plants installed in industries worldwide suggests its straightforward application for waste recovery.
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Affiliation(s)
- Cristina M R Rocha
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Zlatina Genisheva
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Pedro Ferreira-Santos
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Rui Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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