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Zhang X, Liu SQ. Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate. Foods 2024; 13:991. [PMID: 38611297 PMCID: PMC11011280 DOI: 10.3390/foods13070991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
This study investigated the changes in colour, amino acids, and volatile flavour compounds in the enzymatic hydrolysates of chicken carcasses containing different types and amounts of reducing sugars (xylose, arabinose, glucose, and fructose), so as to develop a chicken-based flavouring agent. Before heat treatment at 100 °C for 60 min, the chosen reducing sugars were separately added to the chicken carcass hydrolysate at its natural pH. Pentoses decreased pH more significantly than hexoses in the chicken carcass hydrolysate. The browning degree followed the pattern of pH decline, as pentoses caused more intense browning than hexoses, with xylose dosage having the greatest effect on the colour changes (ΔE). Fructose addition notably reduced free amino acids (FAAs) and cystine contents. Furthermore, phenylalanine decreased with increasing dosages of arabinose, xylose, and fructose. Glutamic acid content decreased significantly with fructose addition but showed insignificant changes with xylose. At the same dosage, the addition of pentoses resulted in the production of more sulphur-containing volatile compounds like methional, 2-[(methylthio) methyl] furan, and dimethyl disulphide than hexoses. Methional and furfural, which provide a roasted, savoury flavour, were produced by adding more xylose. Heat treatment with xylose also removed hexanal, the main off-odourant.
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Affiliation(s)
- Xing Zhang
- Department of Food Science and Technology, National University of Singapore, Science Drive 3, Singapore 117543, Singapore;
| | - Shao-Quan Liu
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215213, China
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Zhang X, Li X, Liu SQ. Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production. Poult Sci 2023; 102:102791. [PMID: 37307633 PMCID: PMC10276291 DOI: 10.1016/j.psj.2023.102791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/15/2023] [Accepted: 05/15/2023] [Indexed: 06/14/2023] Open
Abstract
Animal and poultry processing generates significant volumes of by-products that can be further processed for other uses. In this study, we treated minced chicken carcasses with proteases to produce protein hydrolysates that can be used as nutritional and/or flavor-enhancing ingredients. Five different microbial proteases were investigated for their abilities to hydrolyse the minced chicken carcass: Flavourzyme, Protamex, PB01, PB02, and PB03, with PB02 demonstrating the highest degree of hydrolysis (DH) of the minced chicken carcass (43.95%) after 4 h of hydrolysis. The essential hydrolytic parameters were optimized using response surface methodology in conjunction with Box-Behnken design. The optimal conditions were found to be: enzyme/substrate ratio of 3:100 (w/w), temperature of 51.20°C, pH of 6.62 ± 0.05, and substrate/water ratio of 1:1 (w/v) for 4-h hydrolysis, which resulted in a maximum DH of 45.44%. The protein recovery was 50.45 ± 2.05%, and the protein hydrolysate was high in free amino acids (7,757.31 mg/100 mL), of which essential and taste-active amino acids accounted for 41.74% and 92.64%, respectively. The hydrolysate was comprised mainly of low molecular weight peptides (1-5 kDa, 0.5-1 kDa, and <0.5 kDa), which were potential taste substances and flavor precursors. The resulting hydrolysate might be employed as a nutritive product, an ingredient for flavoring generation or a component of fermentation media.
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Affiliation(s)
- Xing Zhang
- Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore
| | - Xinzhi Li
- Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore; Guangdong Haitian Innovation Tech Co. Ltd. Foshan 528000, China
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215213, China.
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Screening and Characteristics of Marine Bacillus velezensis Z-1 Protease and Its Application of Enzymatic Hydrolysis of Mussels to Prepare Antioxidant Active Substances. Molecules 2022; 27:molecules27196570. [PMID: 36235106 PMCID: PMC9572009 DOI: 10.3390/molecules27196570] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/28/2022] [Accepted: 09/30/2022] [Indexed: 11/07/2022] Open
Abstract
Bacillus velezensis is a type of microorganism that is beneficial to humans and animals. In this work, a protease-producing B. velezensis strain Z-1 was screened from sludge in the sea area near Qingdao (deposit number CGMCC No. 25059). The response surface methodology was used to analyze protease production, and the optimal temperature was 37.09 °C and pH 7.73 with the addition of 0.42% NaCl, resulting in maximum protease production of 17.64 U/mL. The optimum reaction temperature and pH of the protease of strain Z-1 were 60 °C and 9.0, respectively. The protease had good temperature and pH stability, and good stability in solvents such as methanol, ethanol and Tween 80. Ammonium, NH4+,and Mn2+ significantly promoted enzyme activity, while Zn2+ significantly inhibited the enzyme activity. The protease produced by strain Z-1 was used for the enzymolysis of mussel meat. The mussel hydrolysate exhibited good antioxidant function, with a DPPH free radical removal rate of 75.3%, a hydroxyl free radical removal rate of 75.9%, and a superoxide anion removal rate of 84.4%. This study provides a reference for the application of B. velez protease and the diverse processing applications of mussel meat.
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Asaithambi N, Singha P, Singh SK. Recent application of protein hydrolysates in food texture modification. Crit Rev Food Sci Nutr 2022; 63:10412-10443. [PMID: 35653113 DOI: 10.1080/10408398.2022.2081665] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The demand for clean labels has increased the importance of natural texture modifying ingredients. Proteins are unique compounds that can impart unique textural and structural changes in food. However, lack of solubility and extensive aggregability of proteins have increased the demand for enzymatically hydrolyzed proteins, to impart functional and structural modifications to food products. The review elaborates the recent application of various proteins, protein hydrolysates, and their role in texture modification. The impact of protein hydrolysates interaction with other food macromolecules, the effect of pretreatments, and dependence of various protein functionalities on textural and structural modification of food products with controlled enzymatic hydrolysis are explained in detail. Many researchers have acknowledged the positive effect of enzymatically hydrolyzed proteins on texture modification over natural protein. With enzymatic hydrolysis, various textural properties including foaming, gelling, emulsifying, water holding capacity have been effectively improved. It is evident that each protein is unique and imparts exceptional structural changes to different food products. Thus, selection of protein requires a fundamental understanding of its structure-substrate property relation. For wider applicability in the industrial sector, more studies on interactions at the molecular level, dosage, functionality changes, and sensorial attributes of protein hydrolysates in food systems are required.
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Affiliation(s)
- Niveditha Asaithambi
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
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5
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Effect of germination on nutritional properties and quality attributes of glutinous rice flour and dumplings. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Dayakar B, Xavier KM, Ngasotter S, Layana P, Balange AK, Priyadarshini B, Nayak BB. Characterization of spray-dried carotenoprotein powder from Pacific white shrimp (Litopenaeus vannamei) shells and head waste extracted using papain: Antioxidant, spectroscopic, and microstructural properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113188] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Araújo Cordeiro ARRD, Medeiros LLD, Olegário LDS, Carvalho LMD, Bezerra TKA, Pacheco MTB, Galvão MDS, Madruga MS. Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Free-Manjarrez S, Mojica L, Espinosa-Andrews H, Morales-Hernández N. Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix. Polymers (Basel) 2022; 14:polym14050854. [PMID: 35267677 PMCID: PMC8912654 DOI: 10.3390/polym14050854] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 12/12/2022] Open
Abstract
The work aimed to develop a gel as a protective barrier of common bean protein hydrolysates to be incorporated into a Greek-style yogurt and evaluate the sensory perception and biological potential. The gel was formed by complex coacervation and induced heat at a pH 3.5 and 3:1 biopolymer ratio (whey protein and gum arabic). The gel presented a 39.33% yield, low syneresis (0.37%), and a gel strength of 100 gf. The rheological properties showed an elastic behavior (G′ > G″). The gel with the most stable characteristics favored the incorporation of 2.3 g of hydrolysates to be added into the Greek-style yogurt. Nutritionally, the Greek-style yogurt with the encapsulated hydrolysates presented 9.96% protein, 2.27% fat, and 1.76% carbohydrate. Syneresis (4.64%), titratable acidity (1.39%), and viscoelastic behavior presented similar characteristics to the Greek-style control yogurt. The bitterness and astringency in yogurt with encapsulated hydrolysates decreased 44% and 52%, respectively, compared to the yogurt control with the unencapsulated hydrolysates. The Greek-style yogurt with the encapsulated hydrolysates showed the ability to inhibit enzymes related to carbohydrate metabolism (α-amylase (92.47%) and dipeptidyl peptidase-4 (75.24%) after simulated gastrointestinal digestion). The use of gels could be an alternative to transporting, delivering, and masking off-flavors of common bean protein hydrolysates in food matrices to decrease glucose absorption for type 2 diabetes patients.
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Medina Uzcátegui LU, Vergara K, Martínez Bordes G. Sustainable alternatives for by-products derived from industrial mussel processing: A critical review. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2022; 40:123-138. [PMID: 33673790 PMCID: PMC8832556 DOI: 10.1177/0734242x21996808] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
The industrial mussel processing generates significant quantities of waste. Nearly 30% of one metric tonne of processed mussel is finally destined for human consumption. Regardless of the mussel commodities, an important quantity of waste is concentrated at several sub-processes, such as input reception, washing and declumping shells, and mussel meat extraction stages, or by means of the rejection of mussels only due to a size characteristic criterion established by the target market. Despite the main segregated waste comprising shells, byssus threads, residual meat and wastewater, a heterogeneous composition must be taken into account, since much of the solid waste is commonly gathered and compacted for landfill transportation purposes. This paper reviews the sustainable management strategies for mussel by-products, addressing their limitations for an industrial implementation to obtain value-added products. It is concluded that, although there is a well-known diversity of waste sustainable management alternatives, several proposed products (e.g., collagen, bio-adhesives, biopolymer, and adsorbent for pollutants) still remain in a potential framework, circumscribed into laboratory results, subject to an optimization process, to a validation by industrial pre-scale trials, or even limited by the associated production costs. Future researches should focus on reducing the uncertainties linked with their technical-economic feasibility for an industrial scale development.
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Affiliation(s)
- Luis U Medina Uzcátegui
- Instituto de Diseño y Métodos Industriales, Facultad de Ciencias de la Ingeniería, Universidad Austral de Chile, Valdivia, Chile
| | - Karina Vergara
- Laboratorio de Cronobiología del Desarrollo. Instituto de Anatomía, Histología y Patología, Facultad de Medicina, Universidad Austral de Chile, Valdivia, Chile
| | - Gabriela Martínez Bordes
- Instituto de Diseño y Métodos Industriales, Facultad de Ciencias de la Ingeniería, Universidad Austral de Chile, Valdivia, Chile
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Ying X, Agyei D, Udenigwe C, Adhikari B, Wang B. Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.
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Choudhury N, Meghwal M, Das K. Microencapsulation: An overview on concepts, methods, properties and applications in foods. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.94] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Nitamani Choudhury
- Department of Basic & Applied Sciences National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - Murlidhar Meghwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - Kalyan Das
- Department of Basic & Applied Sciences National Institute of Food Technology Entrepreneurship and Management Kundli India
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Oliveira Lima K, Alemán A, López-Caballero ME, Gómez-Guillén MDC, Montero MP, Prentice C, Taipe Huisa AJ, Monserrat JM. Characterization, stability, and in vivo effects in Caenorhabditis elegans of microencapsulated protein hydrolysates from stripped weakfish (Cynoscion guatucupa) industrial byproducts. Food Chem 2021; 364:130380. [PMID: 34167008 DOI: 10.1016/j.foodchem.2021.130380] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 06/09/2021] [Accepted: 06/12/2021] [Indexed: 11/28/2022]
Abstract
This study aimed to microencapsulate protein hydrolysates from stripped weakfish (Cynoscion guatucupa) industrial byproducts produced by Alcalase (HA) and Protamex (HP) by spray drying, using maltodextrin as wall material. The physicochemical characteristics, and in vitro antioxidant and Angiotensin-I converting enzyme-inhibitory activities were evaluated during storage. Both microencapsulated hydrolysates showed spherical shape (~3.6 µm particle diameter), low water activity (<0.155) during storage and reduced hygroscopicity (~30%) compared to the free hydrolysate. Infrared spectroscopy evidenced the maltodextrin-hydrolysate interaction. Based on the in vitro results, nematoid C. elegans in L1 larval stage were treated with free and microencapsulated HP, which demonstrated a protective effect on nematoid exposed to oxidative stress (survival ~ 13% control, 77% free HP, and 85% microencapsulated HP) and improved their growth and reproduction rate. Thus, microencapsulation appears to be a good alternative to maintain hydrolysates stability during storage, showing bioactivity in C. elegans.
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Affiliation(s)
- Karina Oliveira Lima
- Food Engineering and Science Post Graduation Program, School of Chemistry and Food (EQA), Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil.
| | - Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | | | | | - María Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
| | - Carlos Prentice
- Food Engineering and Science Post Graduation Program, School of Chemistry and Food (EQA), Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Andy Joel Taipe Huisa
- Physiological Sciences Post Graduation Program, Institute of Biological Sciences (ICB), Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - José Maria Monserrat
- Physiological Sciences Post Graduation Program, Institute of Biological Sciences (ICB), Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil.
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de Araújo Cordeiro ARR, de Medeiros LL, Bezerra TKA, Pacheco MTB, de Sousa Galvão M, Madruga MS. Effects of thermal processing on the flavor molecules of goat by-product hydrolysates. Food Res Int 2020; 138:109758. [DOI: 10.1016/j.foodres.2020.109758] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 09/23/2020] [Accepted: 09/27/2020] [Indexed: 10/23/2022]
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Characterisation of Seasonal Mytilus edulis By-Products and Generation of Bioactive Hydrolysates. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196892] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Mussel cultivation results in tons of by-product, with 27% of the harvest considered as reject material. In this study, mussel by-products considered to be undersized (mussels with a cooked meat yield <30%), mussels with broken shells and barnacle-fouled mussels were collected from three different locations in the west, north-west and south-west of Ireland. Samples were hydrolysed using controlled temperatures and agitation, and the proteolytic enzyme Protamex® was added at an enzyme:substrate ratio of 1:50 (w:v). The hydrolysates were freeze-dried and analysed for protein content and amino acid composition, lipid content and fatty acid methyl ester (FAME) composition, ash and techno-functional and bioactive activities. The degree of hydrolysis was determined using the Adler-Nissen pH stat method and was found to be between 2.41% ± 0% and 7.55% ± 0.6%. Mussel by-products harvested between February and May 2019 had protein contents ranging from 36.76% ± 0.41% to 52.19% ± 1.78%. The protein content of mussels collected from July to October (the spawning season) ranged from 59.07% ± 1.375% to 68.31% ± 3.42%. The ratio of essential to nonessential amino acids varied from 0.68–0.96 and it was highest for a sample collected in November from the west of Ireland. All the hydrolysate samples contained omega-3 polyunsaturated fatty acids (PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are known anti-inflammatory agents. Selected hydrolysates which had angiotensin-converting enzyme I (ACE-I; EC 3.4.15.1) and dipeptidyl peptidase IV (DPP-IV; EC 3.4.14.5) inhibitory activities were filtered using 3-kDa membrane filtration and the permeate fraction was sequenced using mass spectrometry (MS). Identified peptides were >7 amino acids in length. Following BIOPEP database mining, 91% of the by-product mussel peptides identified were found to be previously identified DPP-IV and ACE-I inhibitory peptides, and this was confirmed using in vitro bioassays. The ACE-I inhibitory activity of the by-product mussel hydrolysates ranged from 22.23% ± 1.79% to 86.08% ± 1.59% and the most active hydrolysate had an ACE-I inhibitory concentration (IC50) value of 0.2944 mg/mL compared to the positive control, captopril. This work demonstrates that by-product mussel hydrolysates have potential for use as health-promoting ingredients.
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Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8845401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study aimed to analyse trans fatty acid (TFA) levels and key volatile flavour substances in fried youtiao prepared using five common edible oils and the relationship between TFAs and key volatile flavour substances via partial least squares regression (PLSR) analysis. Total TFA levels were the highest on using rapeseed oil during frying (approximately 1.061 mg/g), probably owing to the high content of unsaturated fatty acids in rapeseed oil and their instability. In total, 22 key flavour substances were detected. Although the flavours differed with different oils, flavour compounds including 3-(methyl sulphide) propionic aldehyde, (E,E)-2,4-sebacedienal, nonaldehyde, and 3-hydroxy-2-butanone contributed to overall flavour. PLSR analysis revealed that C18:2, 9t12t is produced with (E)-2-hexenaldehyde and nonaldehyde. (E,E)-2,4-sebacedienal levels were positively correlated with those of C18:2, 9c12t and C18:2, 9t12c. Most aliphatic aldehydes and pyrazines yield C18:3, 9t12t15c TFAs. These results indicate the characteristic flavour profile of youtiao and promote the preparation of healthy fried food.
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Rivero-Pino F, Espejo-Carpio FJ, Guadix EM. Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences. Foods 2020; 9:E983. [PMID: 32718070 PMCID: PMC7466190 DOI: 10.3390/foods9080983] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/15/2020] [Accepted: 07/21/2020] [Indexed: 12/11/2022] Open
Abstract
Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (F.J.E.-C.); (E.M.G.)
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Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/7531810] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Microencapsulation is a promising technique, which provides core materials with protective barrier, good stability, controlled release, and targeting delivery. Compared with the pharmaceutical, cosmetic, and textile industries, food processing has higher requirements for safety and hygiene and calls for quality and nutrition maintenance. This paper reviews the widely used polymers as microcapsule wall materials and the application in different food products, including plant-derived food, animal-derived food, and additives. Also, common preparation technologies (emphasizing advantages and disadvantages), including spray-drying, emulsification, freeze-drying, coacervation, layer-by-layer, extrusion, supercritical, fluidized bed coating, electrospray, solvent evaporation, nanocapsule preparation, and their correlation with selected wall materials in recent 10 years are presented. Personalized design and cheap, efficient, and eco-friendly preparation of microcapsules are urgently required to meet the needs of different processing or storage environments. Moreover, this review may provide a reference for the microencapsulation research interests and development on future exploration.
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Abstract
The use of enzyme-assisted aqueous extraction to extract soybean oil will produce soy protein hydrolysates (SPH) that have good antioxidant properties but are bitter and hygroscopic. To microencapsulate these hydrolysates, soy protein isolate/maltodextrin mixtures were used as the carrier. The effects of spray-drying and freeze-drying on the bitterness, hygroscopicity, and antioxidant properties were compared. The properties of different dried samples were compared using solubility, hygroscopicity, moisture content, water activity, flowability, and glass transition temperature (Tg). The results showed that the spray-drying was more effective than freeze-drying. Hygroscopicity was reduced to 18.2 g/100 g, and the Tg value was raised to 80.8°C. The morphology was analyzed using scanning electron microscopy, and the antioxidant properties of the samples were measured using the ABTS˙+ radical scavenging activity. The results showed that spray-dried SPH had more carrier masking, which weakened bitterness, reduced moisture absorption, and had no significant negative impact on its oxidation resistance, solubility, and flowability, and spray-drying after carrier encapsulation of SPH improved the recovery rate.
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Wang Y, Selomulya C. Spray drying strategy for encapsulation of bioactive peptide powders for food applications. ADV POWDER TECHNOL 2020. [DOI: 10.1016/j.apt.2019.10.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Analysis of flavor change in the industrial production of fungal fermentation based mussel (Mytilus edulis) cooking liquor using a laser irradiation desorption based GC/MS method. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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21
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Monteiro MLG, Mársico ET, Soares Junior MS, Caliari M, Conte-Junior CA. Physicochemical stability of bread fortified with tilapia-waste flour. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1547793] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Institute of Chemistry, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | | | - Márcio Caliari
- Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiânia, Brazil
| | - Carlos Adam Conte-Junior
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Institute of Chemistry, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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Liu P, Xiang Q, Chen G, Liu Y, Zhai G, Lu S, Che Z. Consumer preference of Chinese traditional fermented fava pastes. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1528271] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Ping Liu
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Qin Xiang
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Gong Chen
- Sichuan Food Fermentation Industry Research and Design Institute, Chengdu, Sichuan, China
| | - Yan Liu
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Gang Zhai
- Sichuan Provincial Economic and Information Commission, Chengdu, Sichuan, China
| | - Shixu Lu
- Institute of Food Research, Sichuan of Institute of Light Industry, Chengdu, Sichuan, China
| | - Zhenming Che
- College of Food and Bio-engineering, Xihua University, Chengdu, China
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23
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Monteiro MLG, Mársico ET, Soares Junior MS, Deliza R, de Oliveira DCR, Conte-Junior CA. Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective. PLoS One 2018; 13:e0196665. [PMID: 29723283 PMCID: PMC5933794 DOI: 10.1371/journal.pone.0196665] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Accepted: 04/17/2018] [Indexed: 11/18/2022] Open
Abstract
Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.
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Affiliation(s)
- Maria Lúcia G. Monteiro
- Department of Food Technology, University Federal Fluminense, Niterói, Rio de Janeiro, Brazil
- Institute of Chemistry, University Federal of Rio de Janeiro, Rio de Janeiro, Brazil
- * E-mail:
| | - Eliane T. Mársico
- Department of Food Technology, University Federal Fluminense, Niterói, Rio de Janeiro, Brazil
| | - Manoel S. Soares Junior
- Department of Food Engineering, School of Agronomy, University Federal of Goiás, Goiânia, Brazil
| | | | | | - Carlos A. Conte-Junior
- Department of Food Technology, University Federal Fluminense, Niterói, Rio de Janeiro, Brazil
- Institute of Chemistry, University Federal of Rio de Janeiro, Rio de Janeiro, Brazil
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Li Z, Wang L, Chen Z, Yu Q, Feng W. Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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