Fruit juice drink production containing hydrolyzed collagen

Enhancing the catalytic efficiency of M32 carboxypeptidase by semi-rational design and its applications in food taste improvement

BACKGROUND

Carboxypeptidase is an exopeptidase that hydrolyzes amino acids at the C-terminal end of the peptide chain and has a wide range of applications in food. However, in industrial applications, the relatively low catalytic efficiency of carboxypeptidases is one of the main limiting factors for industrialization.

RESULTS

The study has enhanced the catalytic efficiency of Bacillus megaterium M32 carboxypeptidase (BmeCPM32) through semi-rational design. Firstly, the specific activity of the optimal mutant, BmeCPM32-M2, obtained through single-site mutagenesis and combinatorial mutagenesis, was 2.2-fold higher than that of the wild type (187.9 versus 417.8 U mg-1), and the catalytic efficiency was 2.9-fold higher (110.14 versus 325.75 s-1 mmol-1). Secondly, compared to the wild type, BmeCPM32-M2 exhibited a 1.8-fold increase in half-life at 60 °C, with no significant changes in its enzymatic properties (optimal pH, optimal temperature). Finally, BmeCPM32-M2 significantly increased the umami intensity of soy protein isolate hydrolysate by 55% and reduced bitterness by 83%, indicating its potential in developing tasty protein components.

CONCLUSION

Our research has revealed that the strategy based on protein sequence evolution and computational residue mutation energy led to an improved catalytic efficiency of BmeCPM32. Molecular dynamics simulations have revealed that a smaller substrate binding pocket and increased enzyme-substrate affinity are the reasons for the enhanced catalytic efficiency. Furthermore the number of hydrogen bonds and solvent and surface area may contribute to the improvement of thermostability. Finally, the de-bittering effect of BmeCPM32-M2 in soy protein isolate hydrolysate suggests its potential in developing palatable protein components. © 2024 Society of Chemical Industry.

Technological aspects and health effects of hydrolyzed collagen and application in dairy products

With the rise of a consumer market increasingly concerned with food and healthy lifestyle habits, the search for functional products has increased in the last years. In this context, dairy products are relevant since they are already included in the consumer's diet. Furthermore, hydrolyzed collagen stands out among products with bioactive action, as it promotes the reduction of the incidence of arthritis, osteoporosis, hypertension, obesity, and premature aging and contains healing, antioxidant and antimicrobial properties. In addition to health benefits, the addition of these ingredients to dairy products can influence physical, chemical, rheological, microbiological, and sensory characteristics, such as: decreased syneresis and improved texture of fermented milks; viscosity increase in dairy beverage; increased proteolytic activity in cheeses; and increasing the viability of probiotics, without significantly altering the quality standards of the legislation. Despite the benefits described, more studies are needed to evaluate these effects in different dairy products.

Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply

Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n = 98; referred to as collagen-in-water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n = 92; referred to as collagen-in-smoothie). Both studies used the 9-point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study. PRACTICAL APPLICATION: Recently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off-aromas and flavors can be masked by other properties.

Development of a New Collagen Gel Product for Leather Finishing

Leather finishing is a critical process in the leather industry, as it significantly influences the final appearance, durability, and quality of leather products. Traditional leather finishing techniques often involve the use of synthetic chemicals, which may lead to environmental concerns and potential health hazards. In this study, we investigate the feasibility and effectiveness of a new collagen-based product for leather finishing. Collagen, a natural protein found abundantly in animals, has shown promise as an environmentally friendly and sustainable alternative for leather finishing. The new collagen gel product obtained from bovine hide waste by using an alkaline extraction method with lime was functionalized through an enzymatic treatment that allows to achieve a finishing product suitable for coating formulations, and at the same time, a biodegradable finishing. The collagen gel product was optimized by varying parameters, such as temperature, pH, and enzyme quantity. The optimized collagen gel product exhibits a wide particle size range and retains the triple-helical structure of collagen. The leather samples treated with the collagen gel product show enhanced properties compared to those with conventional finishes. The results show that the collagen gel product enhances water vapor permeability, color stability, and touch in the finishes. However, a low resistance to wet rubbing is obtained; therefore, it is necessary to study how to improve this parameter.

Intervention Effects of Deer-Tendon Collagen Hydrolysates on Osteoporosis In Vitro and In Vivo

Deer tendon, a deer processing byproduct, is an excellent protein source for the preparation of peptides for improving osteoporosis by its high protein content and high nutritional value. The optimal process of collagen acid extraction was implemented and the results showed that the acid concentration was 7%, the material-liquid ratio was 1:25, and the soaking time was 48 h. DTCHs could promote MC3T3-E1 cell proliferation and increase alkaline phosphatase activities in vitro. In addition, compared with the model group, the DTCHs treatment groups with an oral dosage of 350, 750, and 1500 mg/kg rat/day could significantly improve the shape, weight, bone mechanics, and alkaline phosphatase activities of tail-suspended mice. Bone microstructure and mineralization also recovered significantly in vivo. This result is expected to provide the structural and biological information for DTCHs-based functional foods.

Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective

The World Health Organization's emphasis on the health benefits of functional foods and beverages that has contributed to the rise in its popularity globally. Besides these consumers have become more aware of the importance of their food composition and nutrition. Among the fastest-growing market segments within the functional food industries, the functional drinks market focuses on fortified beverages or products that are novel with improved bioavailability of bioactive compounds, and their implicated health benefits. The bioactive ingredients in functional beverages include phenolic compounds, minerals, vitamins, amino acids, peptides, unsaturated fatty acids, etc. which can be obtained from plant, animal and microorganisms. The types of functional beverages which are globally intensifying the markets are pre-/pro-biotics, beauty drinks, cognitive and immune system enhancers, energy and sports drink produced via several thermal and non-thermal processes. Researchers are focusing on improving the stability of the active compounds by encapsulation, emulsion, and high-pressure homogenization techniques to strengthen the positive consumer perspective in functional beverages. However, more research is needed in terms of bioavailability, consumer safety, and sustainability of the process. Hence, product development, storage stability, and sensory properties of these products are vital for consumer acceptance. This review focuses on the recent trends and developments in the functional beverages industry. The review provides a critical discussion on diverse functional ingredients, bioactive sources, production processes, emerging process technologies, improvement in the stability of ingredients and bioactive compounds. This review also outlines the global market and consumer perception of functional beverages with the future perspective and scope.

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.

Stability and Survivability of Alginate Gum-Coated Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and Probiotic Juice Development

Survivability of probiotics is severely affected by harsh gastrointestinal conditions. In the present study, microbeads of Lactobacillus rhamnosus GG were formulated using alginate (1.5% w/v) and combination of alginate (1.5% w/v) with xanthan gum (0.5% w/v) through an emulsion technique to improve bacterial viability in low pH orange juice and in gastrointestinal conditions. The microbeads were tested for encapsulation efficiency, survivability in bile salt, SGF (simulated gastric juice), SIF (simulated intestinal fluid), and storage stability. Probiotic orange juice was formulated and tested for physicochemical parameters (pH, titratable acidity, and total sugars) and sensorial properties during storage. Gum-coated alginate microbeads (T3) showed higher encapsulation efficiency, i.e., 95.2% compared to alginate microbeads (T2), i.e., 86.85%. Similarly, T3 showed the highest resistance against bile salt (8.50 log CFU/g), SGF (7.95 log CFU/g), and SIF (8.0 log CFU/g) during 80 min exposure compared to T2 and free cells. The viability of gum-coated alginate beads (T3) remained above 107 CFU/g in gastrointestinal conditions and at the end of 21 days storage (8.3 log CFU/mL). All physicochemical parameters of probiotic juice were significantly ( $p\le 0.05$ ) decreased with respect to storage except acidity. In addition, minimal changes in physicochemical parameters were observed in T3 compared to other treatments. Treatment had no significant impact on the sensory characteristics of juice, but storage had a significant effect ( $p\le 0.05$ ) on the sensory characteristics of juice. The alginate gum microbeads improve the survivability of probiotics for targeted delivery. Hence, encapsulated probiotics can be used for functional beverage development to take advantage of their therapeutic benefits.

Collagen Derived from Fish Industry Waste: Progresses and Challenges

Fish collagen garnered significant academic and commercial focus in the last decades featuring prospective applications in a variety of health-related industries, including food, medicine, pharmaceutics, and cosmetics. Due to its distinct advantages over mammalian-based collagen, including the reduced zoonosis transmission risk, the absence of cultural-religious limitations, the cost-effectiveness of manufacturing process, and its superior bioavailability, the use of collagen derived from fish wastes (i.e., skin, scales) quickly expanded. Moreover, by-products are low cost and the need to minimize fish industry waste's environmental impact paved the way for the use of discards in the development of collagen-based products with remarkable added value. This review summarizes the recent advances in the valorization of fish industry wastes for the extraction of collagen used in several applications. Issues related to processing and characterization of collagen were presented. Moreover, an overview of the most relevant applications in food industry, nutraceutical, cosmetics, tissue engineering, and food packaging of the last three years was introduced. Lastly, the fish-collagen market and the open technological challenges to a reliable recovery and exploitation of this biopolymer were discussed.

Heterologous expression, fermentation strategies and molecular modification of collagen for versatile applications

Collagen is a kind of high macromolecular protein with unique tissue distribution and distinctive functions in the body. At present, most collagen products are extracted from the tissues and organs of mammals or marine fish. However, this method exhibits several disadvantages, including low efficiency and serious waste generation, which makes it difficult to meet the current market demand. With the rapid development of synthetic biology and the deepening of high-density fermentation technology, the collagen preparation by biosynthesis strategy emerges as the times require. Co-expression with the proline hydroxylase gene can solve the problem of non-hydroxylated collagen, but the yield may be affected. Therefore, improving the expression through molecular modification and dynamic regulation of synthesis is an entry point for future research. Due to the defects in certain properties of the natural collagen, modification of properties would be benefit for meeting the requirements of practical application. In this paper, in-depth investigations on recombinant expression, fermentation, and modification studies of collagen are conducted. Also, it summarizes the research progress of collagen in food, medicine, and beauty industry in recent years. Furthermore, the future development trend and application prospect of collagen are discussed, which would provide guidance for its preparation and application.

Comparative Analysis of Collagen-Containing Waste Biodegradation, Amino Acid, Peptide and Carbohydrate Composition of Hydrolysis Products

This paper aimed to study the biodegradation of collagen-containing waste (pork skin) induced by collagenase and Neutrase 1.5 MG enzymes and compare the amino acid, peptide, and carbohydrate composition of hydrolysis products. It was found that the degree of biodegradation of collagen-containing raw materials (pork skin) reached 78% when using an enzyme preparation (collagenase with a concentration of 250 U/g of the substrate) at pH 7.0, 40 °C, and a 360 min process duration. It was shown that the content of peptides with a molecular weight of 6.5–14.0 kDa in the hydrolysis products (collagenase) of collagen-containing wastes was 13.4 ± 0.40%, while in the products of hydrolysis (Neutrase 1.5 MG) it was 12.8 ± 0.38%. The study found that the hydrolysis products (Neutrase 1.5 MG) of collagen-containing raw materials contain fewer hexoses, free hexosamines, and hyaluronic acid than the hydrolysis products (collagenase) of collagen-containing raw materials. The content of chondroitin sulfates is practically the same in all samples of hydrolysis products. Proteases with collagenolytic activity are widely used in industry. Recently, they have increasingly been used in pharmaceutical, food, and other industries. Collagenases are promising enzymes for the production of chondroprotectors used for the treatment of osteoarthritis.

DEVELOPMENT OF COLLAGEN-CONTAINING DRINKS

The problem of human aging is very relevant today. The mechanisms of aging are closely related to the decrease of such a protein substance as collagen in the human body. One of the possibilities for restoration the amount of this vital component is the use of collagen-containing juice products of everyday use in the diet. Taking into account the relevance and prospects of this issue, the direction of further work has been chosen accordingly. The purpose of the research is the use of collagen in the formulation of an assortment of juice products based on fruit and vegetable raw materials. To achieve the goal of the study we formulated the tasks that allowed us to research the range and quality indicators of different types of collagen of plant and animal origin (tomato, beef, pork and fish) as well as to justify the choice of the most preferred collagen sample for drinks. We have determined the optimal amount of this biologically active additive to ensure the required quality of the finished product. We have investigated the preservation of the active properties of various types of collagen in fruit and vegetable drinks. As a result of the studies performed it has been shown that beef collagen is the most acceptable and retains its active properties in an amount of 5% to the mass of the drink; it adds salt, alcohol, alkaline protein fractions according to its fractional composition. It has been shown that the amino acids methionine, tryptophan and hydroxyproline which confirm the presence of collagen in the product are contained in ready-made juice drinks enriched with collagen of beef origin. The formulations of fruit and vegetable drinks with the addition of collagen have been developed accordingly. A comparison of the organoleptic and physicochemical characteristics of finished drinks with the requirements of normative and technical documentation (DSTU 4283-2007) was carried out and their full compliance was proved.

Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems-a comprehensive review

In 2020, the world's food crisis and health industry ushered into a real outbreak. On one side, there were natural disasters such as the novel coronavirus (2019-nCoV), desert locusts, floods, and droughts exacerbating the world food crisis, while on the other side, the social development and changes in lifestyles prompted the health industry to gradually shift from a traditional medical model to a new pattern of prevention, treatment, and nourishment. Therefore, this article reviews animal by-products collagen and derived peptide, as important components of innovative sustainable food systems. The review also considered the preparation, identification, and characterization of animal by-product collagen and collagen peptides as well as their impacts on the food system (including food processing, packaging, preservation, and functional foods). Finally, the application and research progress of animal by-product collagen and peptide in the food system along with the future development trend were discussed. This knowledge would be of great significance for a comprehensive understanding of animal by-product collagen and collagen peptides and would encourage the use of collagen in food processing, preservation, and functional foods.

New cellulose-collagen-alginate materials incorporated with quercetin, anthocyanins and lipoic acid

Herein we present a new biomaterial based on cellulose, collagen and sodium alginate which served as a matrix for the incorporation of bioactive substances with antioxidant properties. Compared with pure cellulose hydrogels, the compressive strength and the elastic modulus of cellulose-collagen-alginate hydrogels were significantly enhanced, thus the compressive strength increased from 0.256 kPa to 6.91 kPa, while the elastic modulus increased from 0.0023 kPa to 0.115 kPa at 30% strain level. The release kinetic of all drugs through matrix components was done according to the Korsmeyer-Peppas model with a Fickian diffusion. The presence of bioactive principles, quercetin, lipoic acid and anthocyanins, gives biomaterials an antioxidant capacity on average 30% higher compared to the base matrix. The mechanical resistance, mucoadhesiveness, bioadhesiveness, release kinetic, and antioxidant capacity of active principles, recommend these biomaterials for the manufacture of transdermal drug delivery devices.

Influence of Kersting's (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a healthy choice and pleasant taste to a wide spectrum of consumers. This makes it a promising vehicle for conveying functional ingredients into the human body. The present study was designed to produce functional orange juice by incorporating Kersting's groundnut proteins (isolate and hydrolysates) at different proportions (0.6, 0.8 and 1.0 w/v) into freshly produced sweet orange juice. The sample formulations were further analysed for changes in their physicochemical (pH, titratable acidity, total soluble sugars, ascorbic acid and total phenol content), sensory (appearance, colour, flavour, mouthfeel and overall acceptability), antioxidant (radical scavenging, metal chelating, ferric ion-reducing abilities, DPPH, total antioxidant) and antidiabetic (inhibition of α-amylase and α-glucosidase enzyme activities) properties as well as their storage stability over a 90-day storage period. The functional orange juice exhibited an improved physicochemical, antioxidant, antidiabetic and shelf life properties based on the respective protein concentrations used over the 90-day study period while the sample with the lowest proportion (0.6%) of functional ingredient had the highest sensory acceptability. Hence, the study concluded that Kersting's groundnut proteins could find useful applications in the formulation of functional orange juice.

Sea Cucumber Derived Type I Collagen: A Comprehensive Review

Collagen is the major fibrillar protein in most living organisms. Among the different types of collagen, type I collagen is the most abundant one in tissues of marine invertebrates. Due to the health-related risk factors and religious constraints, use of mammalian derived collagen has been limited. This triggers the search for alternative sources of collagen for both food and non-food applications. In this regard, numerous studies have been conducted on maximizing the utilization of seafood processing by-products and address the need for collagen. However, less attention has been given to marine invertebrates and their by-products. The present review has focused on identifying sea cucumber as a potential source of collagen and discusses the general scope of collagen extraction, isolation, characterization, and physicochemical properties along with opportunities and challenges for utilizing marine-derived collagen.

Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices

Plant-based proteins gained importance in recent years due to the increase in the awareness of healthy diet and in the consumption of plant-based foods. However, some features of plant-based proteins like the undesirable odor and flavor affect the sensorial properties of protein containing foods. Therefore, encapsulation of these proteins could be a good strategy to tackle with this problem. The objective of this study was to design microcapsules (beads) consisting of pea protein by using sodium alginate and to investigate the effect of different alginate concentrations (1.0, 1.5, and 2.0%) on the protein content, encapsulation efficiency, particle size, bead stability, and the morphology of the capsules and then add them to different fruit juices (pomegranate and melon) and examine the release behavior from the capsules. Rheological behavior of the juices including pectin were also investigated. TD- nuclear magnetic resonance relaxometry analysis through T₂ relaxation times was conducted on the capsules to observe the changes in the beads. In conclusion, alginate was found to be a suitable encapsulation coating for pea protein. Beads containing 1% alginate concentration was found to be the most effective with respect to protein content and bead stability. PRACTICAL APPLICATION: This study aims to design and characterize pea protein containing microcapsules capsules and their utilization in fruit juices. The study itself focused on a specific application on the fruit juices.

Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability

In this study, the preparation of a milk whey-based beverage with the addition of different concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The control was considered at a concentration of 0%. Physicochemical properties, viscosity, antioxidant activity, and microbiological parameters were evaluated. The 1% collagen treatment showed the highest protein content (9.75 ± 0.20 g/L), as well as radical inhibition for ATBS (48.30%) and DPPH (30.06%). There were no significant differences (p ≥ 0.05) in the fat and lactose parameters. However, the pH in the control treatment was lower compared to beverages treated with hydrolyzed collagen. Fourier transform-infrared spectroscopy showed spectra characteristic of lactose and collagen amides. The viscosity increased significantly as the concentration of hydrolyzed collagen increased. The addition of hydrolyzed collagen increased the bioavailability, nutritional value, and the antioxidant activity of the beverage. Hydrolyzed collagen acted as an antimicrobial agent, as there was no presence of microorganism pathogens observed in the treated beverages.

Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities

The global demand for dietary proteins and protein-derived products are projected to dramatically increase which cannot be met using traditional protein sources. Seafood processing by-products (SPBs) and microalgae are promising resources that can fill the demand gap for proteins and protein derivatives. Globally, 32 million tonnes of SPBs are estimated to be produced annually which represents an inexpensive resource for protein recovery while technical advantages in microalgal biomass production would yield secure protein supplies with minimal competition for arable land and freshwater resources. Moreover, these biomaterials are a rich source of proteins with high nutritional quality while protein hydrolysates and biopeptides derived from these marine proteins possess several useful bioactivities for commercial applications in multiple industries. Efficient utilisation of these marine biomaterials for protein recovery would not only supplement global demand and save natural bioresources but would also successfully address the financial and environmental burdens of biowaste, paving the way for greener production and a circular economy. This comprehensive review analyses the potential of using SPBs and microalgae for protein recovery and production critically assessing the feasibility of current and emerging technologies used for the process development. Nutritional quality, functionalities, and bioactivities of the extracted proteins and derived products together with their potential applications for commercial product development are also systematically summarised and discussed.

Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

Abstract This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. We prepared twelve feed solutions containing 20% of total solids, with P:CA ratios of 1:3, 1:4, 1:5 and 1:6, and MD:HC ratios of 0:100, 50:50, and 100:0. Solids recovery was obtained for the evaluation of the spray drying process. The cocona pulp powders were analyzed for moisture content, water activity, particle size distribution, mean particle diameter, chemical structure (FTIR) and color. For a P:CA of 1:6, for the sample formulated with hydrolyzed collagen only, solids recovery (96.2%) was much higher than that of the sample with maltodextrin only (39.2%). The chemical structure of cocona powders can be considered a sign of a good encapsulation process. The color of the cocona pulp powder was similar to that of the carrier agents. The formulation with highest content of hydrolyzed collagen improved the recovery of solids, guaranteed the cocona pulp encapsulation, and obtained fruit powders with bioactive properties.

Hydrolyzed Collagen-Sources and Applications

Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3-6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be extracted from different sources such as bovine or porcine. These sources have presented health limitations in the last years. Recently research has shown good properties of the HC found in skin, scale, and bones from marine sources. Type and source of extraction are the main factors that affect HC properties, such as molecular weight of the peptide chain, solubility, and functional activity. HC is widely used in several industries including food, pharmaceutical, cosmetic, biomedical, and leather industries. The present review presents the different types of HC, sources of extraction, and their applications as a biomaterial.

Hydrolysed Collagen from Sheepskins as a Source of Functional Peptides with Antioxidant Activity

The extraction and enzymatic hydrolysis of collagen from sheepskins at different times of hydrolysis (0, 10, 15, 20, 30 min, 1, 2, 3 and 4 h) were investigated in terms of amino acid content (hydroxyproline), isoelectric point, molecular weight (Mw) by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) method, viscosity, Fourier-transform infrared (FTIR) spectroscopy, antioxidant capacity by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, thermal properties (Differential Scanning Calorimetry) and morphology by scanning electron microscopy (SEM) technique. The kinetics of hydrolysis showed an increase in the protein and hydroxyproline concentration as the hydrolysis time increased to 4 h. FTIR spectra allowed us to identify the functional groups of hydrolysed collagen (HC) in the amide I region for collagen. The isoelectric point shifted to lower values compared to the native collagen precursor. The change in molecular weight and viscosity from time 0 min to 4 h promoted important antioxidant activity in the resulting HC. The lower the Mw, the greater the ability to donate an electron or hydrogen to stabilize radicals. From the SEM images it was evident that HC after 2 h had a porous and spongy structure. These results suggest that HC could be a good alternative to replace HC from typical sources like pigs, cows and fish.

Extraction and characterization of collagen from the skin of Pterygoplichthys pardalis and its potential application in food industries

The primary objective of this study was to extract collagen from underutilized fish species owing to its cost effective nature and also its ability to address the demand of type I collagen arising from food and pharmaceutical industries. Acid and pepsin soluble collagen (ppASC and ppPSC) were extracted from the skin of sucker catfish (Pterygoplichthys pardalis) with a yield of 19.6 and 23.8% on wet weight basis respectively. The same were characterized and confirmed as type I collagen by SDS-PAGE, FTIR and UV-Vis spectroscopy, amino acid analysis, and Zeta potential. Taking into consideration the application of collagen in food industry, a food product was developed by incorporating with fresh cheese. This fortification was found to be acceptable and had not altered the taste, odor and other sensory properties of the product.

Microbial collagenases: challenges and prospects in production and potential applications in food and nutrition

Microbial collagenases are promising enzymes in view of their extensive industrial and biological applications.

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Summary The aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables were pectinase concentration (0-2.0 mg.g–1) and cellulase concentration (0-1.0 mg.g–1), activity time (10-110 min) and incubation temperature (23.2-56.8 °C). The use of pectinase and cellulase reduced the viscosity by about 15% and 25%, respectively. The results showed that enzyme concentration was the most important factor followed by activity time, and for the application of cellulase the incubation temperature had a significant effect too. The regression models showed correlation coefficients (R2) near to 0.90. The pectinase application conditions that led to the lowest viscosity were: concentration of 1.7 mg.g–1, incubation temperature of 37.6 °C and incubation time of 80 minutes, while for cellulase the values were: concentration of 1.0 mg.g-1, temperature range of 25 °C to 35 °C and incubation time of 110 minutes.