1
|
Kanwate BW, Karkal SS, Kudre TG. Impact of antioxidant potential of rohu ( Labeo rohita) swim bladder gelatin hydrolysate on oxidative stability, textural and sensory properties of fish sausage enriched with polyunsaturated fatty acids. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1083-1093. [PMID: 38562593 PMCID: PMC10981647 DOI: 10.1007/s13197-023-05901-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2023] [Accepted: 11/24/2023] [Indexed: 04/04/2024]
Abstract
The impact of rohu swim bladder gelatin hydrolysate (SBGH) at different levels on textural, sensory, oxidative, and microbial properties of polyunsaturated fatty acids enriched rohu fish cooked sausages (PUFA-RFS) were investigated in the current study. SBGH addition enhanced the lightness values of PUFA-RFS compared to both control sausages (without SBGH and with butylated hydroxyanisole (BHA) (P > 0.05). PUFA-RFS added with 3% SBGH exhibited higher hardness, cohesiveness, and gumminess throughout the storage duration at both 4 °C and -20 °C temperatures when compared to other sausages counterparts. PUFA-RFS added with SBGH displayed lower PV, TBARS, and total microbial counts than the control sausages. Furthermore, PV, TBARS, and total microbial count values of sausage decreased with an increase in SBGH level, indicating retardation in lipid oxidation and microbial growth by SBGH in a dose-depended manner. Nevertheless, sausage added with 3% SBGH had higher overall acceptability than other sausage counterparts. Therefore, SBGH could retard lipid oxidation and improves textural properties of PUFA-enriched fish sausage.
Collapse
Affiliation(s)
- Balaji Wamanrao Kanwate
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Sandesh Suresh Karkal
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
| | - Tanaji G. Kudre
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| |
Collapse
|
2
|
Nemati M, Shahosseini SR, Ariaii P. Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation. Food Sci Biotechnol 2024; 33:1789-1803. [PMID: 38752116 PMCID: PMC11091024 DOI: 10.1007/s10068-024-01554-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 02/16/2024] [Accepted: 02/29/2024] [Indexed: 05/18/2024] Open
Abstract
Marine products have gained popularity due to their valuable components, especially protein, despite generating significant waste. Protein hydrolysates are widely recognized as the most effective method for transforming these low-value raw materials into high-value products. Fish protein hydrolysate (FPH), sourced from various aquatic wastes such as bones, scales, skin, and others, is rich in protein for value-added products. However, the hydrophobic peptides have limitations like an unpleasant taste and high solubility. Microencapsulation techniques provide a scientific approach to address these limitations and safeguard bioactive peptides. This review examines current research on FPH production methods and their antioxidant and antibacterial activities. Enzymatic hydrolysis using commercial enzymes is identified as the optimal method, and the antioxidant and antibacterial properties of FPH are substantiated. Microencapsulation using nanoliposomes effectively extends the inhibitory activity and enhances antioxidant and antibacterial capacities. Nevertheless, more research is needed to mitigate the bitter taste associated with FPH and enhance sensory attributes.
Collapse
Affiliation(s)
- Mahrokh Nemati
- Department of Fisheries Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran
- Research Consultant of Parmida Gelatin Company, Amol, Iran
| | | | - Peiman Ariaii
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
- Managing Director of Parmida Gelatin Company, Amol, Iran
| |
Collapse
|
3
|
Nowak N, Cholewa-Wójcik A, Tkaczewska J, Grzebieniarz W, Tkacz K, Modzelewska-Kapituła M, Zduńczyk W, Kopeć M, Jamróz E. The use of active compounds to shape the quality of active double-layer films based on furcellaran intended for packaging salad-dressing - Assessment of utilitarian and storage properties. Food Chem 2024; 438:137957. [PMID: 37976877 DOI: 10.1016/j.foodchem.2023.137957] [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: 04/04/2023] [Revised: 11/05/2023] [Accepted: 11/07/2023] [Indexed: 11/19/2023]
Abstract
In order to obtain innovative, high-quality biodegradable packaging, double-layer films based on furcellaran and gelatin, enriched with plant extracts were created. The films were assessed considering their potential utility, applications and environmental impact. The mechanical properties over a period of nine months were studied and it was noted that the passing of time had a beneficial effect on these parameters. The antioxidant properties was also examined, with the highest results obtained using the DPPH and metal chelating activity methods for GE (76.64 % and 9.85 % respectively), while this film showed the lowest FRAP value (5.99 %) compared to the highest obtained for DTE (52.62 %). For the first time, the possibility of using the double-layer active FUR/GEL film as packaging for salad-dressing was evaluated, but no improvement in parameters was observed regardless of the extract used. The environmental impact analysis showed the ability to completely decomposed in vermicompost within several days.
Collapse
Affiliation(s)
- Nikola Nowak
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland.
| | - Agnieszka Cholewa-Wójcik
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, PL-31-510 Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Wiktoria Grzebieniarz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Katarzyna Tkacz
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Monika Modzelewska-Kapituła
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Weronika Zduńczyk
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Michał Kopeć
- Department of Agricultural and Environmental Chemistry, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, PL-31-510 Kraków, Poland
| |
Collapse
|
4
|
Grasso F, Méndez Paz D, Vázquez Sobrado R, Orlandi V, Turrini F, Agostinis L, Morandini A, Jenssen M, Lian K, Boggia R. Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part II. Gels 2024; 10:246. [PMID: 38667665 PMCID: PMC11049478 DOI: 10.3390/gels10040246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/19/2024] [Accepted: 04/01/2024] [Indexed: 04/28/2024] Open
Abstract
The enzymatic extraction of proteins from fish biomasses is being widely investigated. However, little or almost no research has paid attention to the exploitation of unsorted fishery biomasses. This work is part of a larger study, Part I of which has already been published, and focuses on an extensive characterization of two collagenous samples, namely gelatin (G) and hydrolyzed gelatin peptides (HGPs), extracted from a dehydrated fish biomass coming from unsorted canned yellowfin tuna side streams. The results indicate crude protein fractions of 90-93%, pH values between 3 and 5, white-yellow colors, collagen-like FTIR spectra, and 17% in terms of total amino acid content. Viscosity and the study of dynamic viscous-elastic behavior were analyzed. Thermo-gravimetric analysis was performed to assess the residual ashes. Both samples were investigated to determine their molecular weight distribution via size-exclusion chromatography, with a higher total average molecular weight for G compared to HGPs, with values of 17,265.5 Da and 2637.5 Da, respectively. G demonstrated technological properties similar to analogous marine gelatins. HGPs demonstrated antioxidant activity as per FRAP assay. All the results open up new perspectives for the potential use of these substances in biodegradable packaging, dietary supplements, and skin care cosmetics.
Collapse
Affiliation(s)
- Federica Grasso
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - Diego Méndez Paz
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (D.M.P.); (R.V.S.)
| | - Rebeca Vázquez Sobrado
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (D.M.P.); (R.V.S.)
| | - Valentina Orlandi
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - Federica Turrini
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Center for the Development of New Technologies in Agriculture (Agritech), 80121 Napoli, Italy
| | - Lodovico Agostinis
- Aimplas, Asociación de Investigación de Materiales Plásticos Y Conexas, Carrer de Gustave Eiffel, 4, 46980 Valencia, Spain; (L.A.); (A.M.)
| | - Andrea Morandini
- Aimplas, Asociación de Investigación de Materiales Plásticos Y Conexas, Carrer de Gustave Eiffel, 4, 46980 Valencia, Spain; (L.A.); (A.M.)
| | - Marte Jenssen
- Nofima, Muninbakken, 9-13, 9019 Tromsø, Norway; (M.J.); (K.L.)
| | - Kjersti Lian
- Nofima, Muninbakken, 9-13, 9019 Tromsø, Norway; (M.J.); (K.L.)
| | - Raffaella Boggia
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
| |
Collapse
|
5
|
Kanwate BW, Patel K, Karkal SS, Rajoriya D, Sharan K, Kudre TG. Production of Antioxidant, Angiotensin-Converting Enzyme Inhibitory and Osteogenic Gelatin Hydrolysate from Labeo rohita Swim Bladder. MARINE BIOTECHNOLOGY (NEW YORK, N.Y.) 2024; 26:404-420. [PMID: 38558367 DOI: 10.1007/s10126-024-10305-z] [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: 04/19/2022] [Accepted: 03/16/2024] [Indexed: 04/04/2024]
Abstract
Optimization of antioxidants and angiotensin-converting enzyme (ACE) inhibitory potential gelatin hydrolysate production from Labeo rohita (rohu) swim bladder (SBGH) by alcalase using central composite design (CCD) of response surface methodology (RSM) was investigated. The maximum degree of hydrolysis (DH), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), total antioxidants (TAO), and ACE inhibitory activity were achieved at 0.1:1.0 (w/w) enzyme to substrate ratio, 61 °C hydrolysis temperature, and 94-min hydrolysis time. The resulting SBGH obtained at 19.92% DH exhibited the DPPH (24.28 µM TE/mg protein), ABTS (34.47 µM TE/mg protein), TAO (12.01 µg AAE/mg protein), and ACE inhibitory (4.91 µg/mg protein) activity. Furthermore, SBGH at 100 µg/ml displayed osteogenic property without any toxic effects on MC3T3-E1 cells. Besides, the protein content of rohu swim bladder gelatin (SBG) and SBGH was 93.68% and 94.98%, respectively. Both SBG and SBGH were rich in glycine, proline, glutamic acid, alanine, arginine, and hydroxyproline amino acids. Therefore, SBGH could be an effective nutraceutical in functional food development.
Collapse
Affiliation(s)
- Balaji Wamanrao Kanwate
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru-570 020, Karnataka, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Kalpana Patel
- Department of Molecular Nutrition, CSIR-Central Food Technological Research Institute, Mysuru-570 020, Karnataka, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Sandesh Suresh Karkal
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru-570 020, Karnataka, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Deependra Rajoriya
- Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysuru-570 020, Karnataka, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Kunal Sharan
- Department of Molecular Nutrition, CSIR-Central Food Technological Research Institute, Mysuru-570 020, Karnataka, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Tanaji G Kudre
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru-570 020, Karnataka, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
| |
Collapse
|
6
|
Mighan NM, Ariaii P, Soltani MS, Jafarian S. Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds. Food Sci Biotechnol 2024; 33:375-388. [PMID: 38222918 PMCID: PMC10786770 DOI: 10.1007/s10068-023-01370-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 05/23/2023] [Accepted: 06/07/2023] [Indexed: 01/16/2024] Open
Abstract
In this study, watermelon seeds (Citrullus lanatus) protein hydrolyzed (WSPH) was produced using microbial enzymes Alcalase and Protamex. Then, the effect of different concentrations of WSPH (0, 1, 2, and 3%) on the quality of the silver carp (Hypophthalmichthys molitrix) burger during refrigerated storage (4 ± 1 °C) was investigated. According to the results, WSPH by alcalase had significantly higher degree of hydrolysis and antioxidant activity (p < 0.05) and it was used for burger tests. The results showed that, the addition of WSPH was able to reduce the microbial, chemical spoilage and sensory score during 16 days compared to the control, and with increasing the concentration of WSPH, better results were observed (p < 0.05). According to the chemical, microbial and sensory indicators, WSPH at 3% could increase the shelf life of fish burgers up to 8 days compared to the control, and this treatment was within the permissible quality limit until the end of the refrigerated storage. Graphical abstract
Collapse
Affiliation(s)
- Nasim Mahdavi Mighan
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Peiman Ariaii
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mahdi Sharifi Soltani
- Department of Veterinary, Agriculture Faculty, Islamic Azad University, Chalous Branch, Chalous, Iran
| | - Sara Jafarian
- Department of Food Science and Technology, Islamic Azad University, Savadkooh Branch, Savadkooh, Iran
| |
Collapse
|
7
|
Ma Y, Zhang S, Feng Y, Wang H, Liu Y, Wang C. Modification of the Structural and Functional Characteristics of Mung Bean Globin Polyphenol Complexes: Exploration under Heat Treatment Conditions. Foods 2023; 12:foods12112091. [PMID: 37297336 DOI: 10.3390/foods12112091] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 05/09/2023] [Indexed: 06/12/2023] Open
Abstract
During the storage and processing of mung beans, proteins and polyphenols are highly susceptible to interactions with each other. Using globulin extracted from mung beans as the raw material, the study combined it with ferulic acid (FA; phenolic acid) and vitexin (flavonoid). Physical and chemical indicators were combined with spectroscopy and kinetic methods, relying on SPSS and peak fit data to statistically analyze the conformational and antioxidant activity changes of mung bean globulin and two polyphenol complexes before and after heat treatment and clarify the differences and the interaction mechanism between globulin and the two polyphenols. The results showed that, with the increase in polyphenol concentration, the antioxidant activity of the two compounds increased significantly. In addition, the antioxidant activity of the mung bean globulin-FA complex was stronger. However, after heat treatment, the antioxidant activity of the two compounds decreased significantly. The interaction mechanism of the mung bean globulin-FA/vitexin complex was static quenching, and heat treatment accelerated the occurrence of the quenching phenomenon. Mung bean globulin and two polyphenols were combined through a hydrophobic interaction. However, after heat treatment, the binding mode with vitexin changed to an electrostatic interaction. The infrared characteristic absorption peaks of the two compounds shifted to different degrees, and new peaks appeared in the areas of 827 cm-1, 1332 cm-1, and 812 cm-1. Following the interaction between mung bean globulin and FA/vitexin, the particle size decreased, the absolute value of zeta potential increased, and the surface hydrophobicity decreased. After heat treatment, the particle size and zeta potential of the two composites decreased significantly, and the surface hydrophobicity and stability increased significantly. The antioxidation and thermal stability of the mung bean globulin-FA were better than those of the mung bean globulin-vitexin complex. This study aimed to provide a theoretical reference for the protein-polyphenol interaction mechanism and a theoretical basis for the research and development of mung bean functional foods.
Collapse
Affiliation(s)
- Yantao Ma
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
- National Coarse Cereals Engineering Research Centre, Daqing 163319, China
| | - Yuchao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Haoyu Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Yuhang Liu
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
- National Coarse Cereals Engineering Research Centre, Daqing 163319, China
- Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing 163319, China
| |
Collapse
|
8
|
Ahmed SA, Taie HAA, Abdel Wahab WA. Antioxidant capacity and antitumor activity of the bioactive protein prepared from orange peel residues as a by-product using fungal protease. Int J Biol Macromol 2023; 234:123578. [PMID: 36764344 DOI: 10.1016/j.ijbiomac.2023.123578] [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: 10/31/2022] [Revised: 12/30/2022] [Accepted: 02/04/2023] [Indexed: 02/11/2023]
Abstract
Agricultural and industrial residues (AIR) are renewable biomass sources present in large quantities causing pollution. Converting AIR to eco-friendly products (bioactive materials) reduces their quantity and impact on the environment, in addition to reducing production costs. Therefore, orange peel (OP) protein degradation, antioxidant capacity, and antitumor activity were investigated using Aspergillus niger WA 2017 protease. The highest value of the protein hydrolysate with the highest antioxidant using the DPPH method was obtained after 24 h. The single-factor method boosted the protein hydrolysate and the DPPH antioxidant activity by 3.7 and 1.7-fold, respectively. Statistical optimized conditions (Central Composite Method) increased the hydrolysate value and the DPPH antioxidant activity by 1.6 and 1.1-fold, respectively. The central trial samples exhibited the highest DPPH antioxidant activity (62.37 %), while the control sample recorded 20 %. All antioxidant tests in vitro (DPPH, reducing power, ABTS, and FRAP) confirmed the superiority of the potent hydrolysate as a good antioxidant. In vitro antitumor activity, the potent hydrolysate exhibited the highest effect on the Ehrlich Ascites Carcinoma Cells viability as it recorded 60.62 % dead cells. In vivo antitumor activity, the volume of the untreated tumor mice was found to be 1.4-fold bigger than the volume obtained from the potent hydrolysate. The increase in life span (ILS %) for oral treatment and intraperitoneal injection treatment with the potent hydrolysate increased by 13.91 and 19.42 %, respectively, compared to the untreated tumor.
Collapse
Affiliation(s)
- Samia A Ahmed
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt.
| | - Hanan A A Taie
- Plant Biochemistry Department, National Research Centre, Dokki, Cairo, Egypt
| | - Walaa A Abdel Wahab
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Cairo, Egypt
| |
Collapse
|
9
|
Biparva P, Mirzapour-Kouhdasht A, Valizadeh S, Garcia-Vaquero M. Advanced Processing of Giant Kelp ( Macrocystis pyrifera) for Protein Extraction and Generation of Hydrolysates with Anti-Hypertensive and Antioxidant Activities In Vitro and the Thermal/Ionic Stability of These Compounds. Antioxidants (Basel) 2023; 12:antiox12030775. [PMID: 36979023 PMCID: PMC10045072 DOI: 10.3390/antiox12030775] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/13/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
In this study, giant kelp was explored under various conventional and ultrasound-assisted extraction (UAE) conditions for the extraction of protein, its hydrolysis, and ultrafiltration to generate multiple fractions. The amino acid composition of all the fractions and their biological activities in vitro, including angiotensin-converting enzyme I (ACE) inhibitory activity and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, reducing power (RP), and ferrous chelating (FC) activities) were tested by storing the compounds for 2 weeks at various temperatures (-20-60 °C) and pHs (2-11) to elucidate their thermal and ionic stability, respectively. The yield of protein extraction using the conventional method was lower (≈39%) compared to the use of UAE (150 W, 15 min), which achieved protein recoveries of approximately 60%. After enzymatic hydrolysis and ultrafiltration, low-molecular-weight (MW) hydrolysates had the highest levels of ACE inhibitory (80%), DPPH (84%), RP (0.71 mM trolox equivalents), and FC (81%) activities. Amino acids associated with peptides of high biological activities, such as Val, Ala, Asx, Gly, Lys, Met, Leu, and His, were at higher levels in the low MW fraction compared to any other sample. The biological activities in vitro of all the samples fluctuated under the multiple storage conditions studied, with the highest stability of all the samples appreciated at -20 °C and pH 7. This study shows for the first time the use of giant kelp as a promising source of bioactive peptides and indicates the optimum processing and storing conditions for the use of these compounds as nutraceuticals or functional foods that could help in the prevention of cardiovascular disorders and multiple chronic diseases associated with oxidative damage.
Collapse
Affiliation(s)
- Paniz Biparva
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz P.O. Box 71441-65186, Iran
| | - Armin Mirzapour-Kouhdasht
- School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland
| | - Shahriyar Valizadeh
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz P.O. Box 71441-65186, Iran
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland
| |
Collapse
|
10
|
Ma S, Liu X, Zhou J, Sun Y, Zhang G, Li J, Du G. Characterization of high internal phase emulsions stabilized by protein glutaminase-deamidated wheat gluten. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
|
11
|
Bioactivity Evaluation of Peptide Fractions from Bighead Carp (Hypophthalmichthys nobilis) Using Alcalase and Hydrolytic Enzymes Extracted from Oncorhynchus mykiss and Their Potential to Develop the Edible Coats. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02986-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
12
|
Najgebauer-Lejko D, Pluta-Kubica A, Domagała J, Turek K, Duda I, Golian J. Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows. Molecules 2022; 27:molecules27248930. [PMID: 36558083 PMCID: PMC9787386 DOI: 10.3390/molecules27248930] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF) with a 0.5% (w/w) addition of bear garlic (Allium ursinum L.) dried leaves. Chemical composition and fatty acid profiles (GC) were determined in fresh cheeses. Fresh and stored for two weeks cheeses were subjected to microbiological studies, i.e., total aerobic bacteria count (TABC); count of Lactococcus sp., yeast and molds; coliforms; analysis of the proteolysis extension by means of o-phthaldialdehyde (OPA) assay and free amino acids content (HPLC); antioxidant capacity as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP); as well as pH and water activity. Cheeses with bear garlic herbs were more prone to proteolysis but this was not accompanied by any effect on the microbial counts, water activity or pH. Cheeses produced from PR milk contained less monounsaturated fatty acids (MUFA) but were richer in n-3 PUFA and had a lower n-6/n-3 FA ratio than cheeses from PHF milk. Bear garlic addition increased DPPH anti-radical power but had less of an effect on the FRAP values.
Collapse
Affiliation(s)
- Dorota Najgebauer-Lejko
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
- Correspondence: ; Tel.: +48-12-6624805
| | - Agnieszka Pluta-Kubica
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Jacek Domagała
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Katarzyna Turek
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Iwona Duda
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Jozef Golian
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| |
Collapse
|
13
|
Gelatins and antioxidant peptides from Skipjack tuna (Katsuwonus pelamis) skins: Purification, characterization, and cytoprotection on ultraviolet-A injured human skin fibroblasts. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
14
|
Naeem M, Malik MI, Umar T, Ashraf S, Ahmad A. A Comprehensive Review About Bioactive Peptides: Sources to Future Perspective. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10465-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
15
|
Wang Y, Song Y, Chang Y, Liu Y, Chen G, Xue C. Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
16
|
Dutta SD, Ganguly K, Jeong MS, Patel DK, Patil TV, Cho SJ, Lim KT. Bioengineered Lab-Grown Meat-like Constructs through 3D Bioprinting of Antioxidative Protein Hydrolysates. ACS APPLIED MATERIALS & INTERFACES 2022; 14:34513-34526. [PMID: 35849726 DOI: 10.1021/acsami.2c10620] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Lab-grown bovine meat analogues are emerging alternatives to animal sacrifices for cultured meat production. The most challenging aspect of the production process is the rapid proliferation of cells and establishment of the desired 3D structure for mass production. In this study, we developed a direct ink writing-based 3D-bioprinted meat culture platform composed of 6% (w/v) alginate and 4% (w/v) gelatin (Alg/Gel)-based hydrogel scaffolds supplemented with naturally derived protein hydrolysates (PHs; 10%) from highly nutritive plants (soybean, pigeon pea, and wheat), and some selected edible insects (beetles, crickets, and mealworms) on in vitro proliferation of bovine myosatellite cells (bMSCs) extracted from fresh meat samples. The developed bioink exhibited excellent shear-thinning behavior (n < 1) and mechanical stability during 3D bioprinting. Commercial proteases (Alcalase, Neutrase, and Flavourzyme) were used for protein hydrolysis. The resulting hydrolysates exhibited lower-molecular-weight bands (12-50 kDa) than those of crude isolates (55-160 kDa), as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The degree of hydrolysis was higher in the presence of Alcalase for both plant (34%) and insect (62%) PHs than other enzymes. The 3D-printed hydrogel scaffolds displayed excellent bioactivity and stability after 7 days of incubation. The developed prototype structure (pepperoni meat, 20 × 20 × 5 mm) provided a highly stable, nutritious, and mechanically strong structure that supported the rapid proliferation of myoblasts in a low-serum environment during the entire culture period. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay enhanced the free radical reduction of Alcalase- and Neutrase-treated PHs. Furthermore, the bioprinted bMSCs displayed early myogenesis (desmin and Pax7) in the presence of PHs, suggesting its role in bMSC differentiation. In conclusion, we developed a 3D bioprinted and bioactive meat culture platform using Alg/Gel/PHs as a printable and edible component for the mass production of cultured meat.
Collapse
Affiliation(s)
- Sayan Deb Dutta
- Department of Biosystems Engineering, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Keya Ganguly
- Department of Biosystems Engineering, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Min-Soo Jeong
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Dinesh K Patel
- Institute of Forest Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Tejal V Patil
- Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon-24341, Republic of Korea
| | - Seong-Jun Cho
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Ki-Taek Lim
- Department of Biosystems Engineering, Kangwon National University, Chuncheon 24341, Republic of Korea
- Institute of Forest Science, Kangwon National University, Chuncheon 24341, Republic of Korea
- Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon-24341, Republic of Korea
| |
Collapse
|
17
|
Morawska-Tota M, Tota Ł, Tkaczewska J. Influence of 5-Week Snack Supplementation with the Addition of Gelatin Hydrolysates from Carp Skins on Pro-Oxidative and Antioxidant Balance Disturbances (TOS, TAS) in a Group of Athletes. Antioxidants (Basel) 2022; 11:antiox11071314. [PMID: 35883805 PMCID: PMC9311642 DOI: 10.3390/antiox11071314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 02/04/2023] Open
Abstract
The research objective was to assess the effects of 5-week snack supplementation with added enzymatic hydrolysates from carp skins on shifts in pro-oxidative and antioxidant balance among athletes. The study comprised 49 adults (experimental group (E)—17, placebo (P)—16, control (C)—16) practicing endurance disciplines. Selected somatic indices and maximal oxygen uptake/m (VO2max) were measured. Based on VO2max, an individual exercise intensity was selected with predominating eccentric contractions (60% VO2max). The conducted tests consisted of 2 series (1st—graded and eccentric, 2nd—eccentric). The experimental group consumed a snack with added gelatin hydrolysates from carp skins for 5 weeks in between the series, the placebo—a snack without added hydrolysates, and in the control—no supplementation was implemented. Blood samples were taken before, and 1, 24 and 48 h after completion of the eccentric test. TAS and TOC concentrations in the blood plasma were assessed. No significant changes in TOS/TOC and TAS/TAC concentrations were noted between the 1st and the 2nd test series, before or following the eccentric test in the control and placebo groups. In the measurements performed 1, 24 and 48 h after completion, the observed differences were highly significant (p < 0.001). After 5 weeks of snack consumption, an increase from medium to high antioxidant potential was observed for E. Differences between the 1st and the 2nd test series were of high statistical significance (p < 0.001). The demonstrated differences in pro-oxidative-antioxidant balance indices between successive series allow to confirm antioxidant effects and indicate possibilities for its implementation, not only in sports.
Collapse
Affiliation(s)
- Małgorzata Morawska-Tota
- Department of Sports Medicine & Human Nutrition, Faculty of Physical Education and Sport, University of Physical Education, al. Jana Pawła II 78, 31-537 Kraków, Poland
- Correspondence: ; Tel.: +48-12-683-11-45
| | - Łukasz Tota
- Department of Physiology and Biochemistry, Faculty of Physical Education and Sport, University of Physical Education, al. Jana Pawła II 78, 31-537 Kraków, Poland;
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, al. Balicka 122, 30-149 Kraków, Poland;
| |
Collapse
|
18
|
Production of Collagens and Protein Hydrolysates with Antimicrobial and Antioxidant Activity from Sheep Slaughter By-Products. Antioxidants (Basel) 2022; 11:antiox11061173. [PMID: 35740070 PMCID: PMC9219988 DOI: 10.3390/antiox11061173] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 12/11/2022] Open
Abstract
This work aimed to produce collagens and hydrolysates with antimicrobial and antioxidant activity from sheep slaughter by-products. The by-products (sheep and lamb) were treated and extracted. The collagens were hydrolyzed with the enzyme Alcalase®. The spectra of collagens and hydrolysates were similar (amide bands I, II, III, A, B). The bands presented by the collagens (α1, α2, β) were characteristic of type I collagen. The hydrolysates showed molecular weight peptides equal to/lower than 15 kDa. Collagens had a denaturation temperature of 39.32 (lamb) and 36.38 °C (sheep), whereas the hydrolysates did not undergo thermal transition. Hydrolysates showed lower values of antioxidant activity (AA) than the collagens. The collagens from lamb and from sheep displayed an AA of 13.4% (concentration of 0.0002%) and 13.1% (concentration of 0.0005%), respectively. At the concentration of 0.0020%, the lamb hydrolysates displayed an AA of 10.2%, whereas the sheep hydrolysates had an AA of only 1.98%. Collagen also showed higher antimicrobial activity compared to hydrolysates, requiring a lower concentration to inhibit the microorganisms tested. Sheep slaughter by-products proved to be a viable source for obtaining protein hydrolysates and collagens with antimicrobial and antioxidant activity, which can be applied in the development of nutraceuticals beneficial to human health.
Collapse
|
19
|
Mei L, Fu Q, Guo T, Ji Q, Zhou Y. Structural changes and cholesterol-lowering in denatured whey protein isolate: Malic acid combined enzymolysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107502] [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]
|
20
|
Jia XY, Zhu MF, Zhang L, Ma TX, Li YH, Sheng WS, Tu ZC. Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic-antagonistic effect. Food Sci Nutr 2022; 10:1481-1493. [PMID: 35592301 PMCID: PMC9094479 DOI: 10.1002/fsn3.2765] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 11/21/2021] [Accepted: 12/07/2021] [Indexed: 12/13/2022] Open
Abstract
Grass carp (Ctenopharyngodon idellus) is one of the three most cultivated freshwater fish around the world, but it is mainly consumed afresh, so only a small part of them are processed into salted fish or snack food. This research was performed to prepare and screen antioxidant peptides from grass carp muscle to promote its high‐value utilization. The parameters of double‐enzyme two‐step hydrolysis were optimized, the peptides with the highest ABTS.+ scavenging ability were enriched and identified by Sephadex G‐25 and LC‐Q‐Orbitrap‐MS/MS. The synergistic–antagonistic effect among identified peptides was also investigated. The optimized conditions were hydrolyzed with protamex (10,000 U/g) at pH 8.0, 50°C for 3 h, followed by hydrolysis with alcalase (6,000 U/g) at pH 9.0, 50 °C for 2 h, and the protein–liquid ratio was 4%. The hydrolysates were further fractionated to obtain five fractions, in which fraction 3 (F3) exhibited the strongest ABTS.+ and O2·‐ scavenging ability with the IC50 values of 0.11 and 0.47 mg/ml, respectively. Twelve novel antioxidant peptides were identified, in which VAGW possessed the highest activity (139.77 μmol GSH/g). Significantly synergistic effects were observed on the two and three peptides’ combination among VAGW, APPAMW, LFGY, FYYGK, and LLLYK, while the C‐terminal tryptophan (Trp) played an important role in the synergism. This study found that grass carp muscle hydrolysates can be potential natural antioxidants in functional products. The synergistic effects among peptides may provide a perspective for the combined application of peptides.
Collapse
Affiliation(s)
- Xiao-Yan Jia
- National R&D Center of Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi College of Life Science Jiangxi Normal University Nanchang China
| | - Min-Fang Zhu
- National R&D Center of Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi College of Life Science Jiangxi Normal University Nanchang China
| | - Lu Zhang
- National R&D Center of Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi College of Life Science Jiangxi Normal University Nanchang China.,Jiangxi Deshang Pharmaceutical Research Institute Co., Ltd. Yichun China
| | - Tian-Xin Ma
- National R&D Center of Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi College of Life Science Jiangxi Normal University Nanchang China
| | - Yi-Hua Li
- National R&D Center of Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi College of Life Science Jiangxi Normal University Nanchang China
| | - Wen-Sheng Sheng
- Jiangxi Deshang Pharmaceutical Research Institute Co., Ltd. Yichun China
| | - Zong-Cai Tu
- National R&D Center of Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi College of Life Science Jiangxi Normal University Nanchang China.,State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| |
Collapse
|
21
|
Preparation, Characterization, and Mechanism of Antifreeze Peptides from Defatted Antarctic Krill ( Euphausia superba) on Lactobacillus rhamnosus. Molecules 2022; 27:molecules27092771. [PMID: 35566118 PMCID: PMC9104330 DOI: 10.3390/molecules27092771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/17/2022] [Accepted: 04/20/2022] [Indexed: 11/17/2022] Open
Abstract
Defatted Antarctic krill powder is the main by-product in the manufacturing of krill oil. Exploring a high value-added approach for utilizing this protein-rich material has received much attention in research and industry. Given this, the preparation and primary characterization of antifreeze peptides from defatted Antarctic krill (AKAPs) were carried out in this study. The cryoprotective effect of AKAPs on Lactobacillus rhamnosus ATCC7469 was also investigated. The results showed that Protamex was the optimum protease for AKAP preparation from defatted Antarctic krill. AKAPs were found to be rich in short peptides, with the MW ranging from 600 to 2000 Da (69.2%). An amino acid composition analysis showed that AKAPs were rich in glutamic acid (18.71%), aspartic acid (12.19%), leucine (7.87%), and lysine (7.61%). After freezing, the relative survival rate of Lactobacillus rhamnosus in the 1.0 mg/mL AKAP-treated group (96.83%) was significantly higher than in the saline group (24.12%) (p < 0.05). AKAPs also retarded the loss of acidifying activity of L. rhamnosus after freezing. AKAPs showed even better cryoprotective activity than three commercial cryoprotectants (sucrose, skim milk, and glycerol). In addition, AKAPs significantly alleviated the decrease in β-galactosidase and lactic dehydrogenase activities of L. rhamnosus (p < 0.05). Furthermore, AKAPs effectively protected the integrity of L. rhamnosus cell membranes from freezing damage and alleviated the leakage of intracellular substances. These findings demonstrate that AKAPs can be a potential cryoprotectant for preserving L. rhamnosus, providing a new way to use defatted Antarctic krill.
Collapse
|
22
|
Tkaczewska J, Zając M, Jamróz E, Derbew H. Utilising waste from soybean processing as raw materials for the production of preparations with antioxidant properties, serving as natural food preservatives - A pilot study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
23
|
Recent advances in protein-polyphenol interactions focusing on structural properties related to antioxidant activities. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
24
|
Zając M, Zając K, Dybaś J. The effect of nitric oxide synthase and arginine on the color of cooked meat. Food Chem 2022; 373:131503. [PMID: 34749089 DOI: 10.1016/j.foodchem.2021.131503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 09/26/2021] [Accepted: 10/27/2021] [Indexed: 12/25/2022]
Abstract
In previous studies, it has been suggested that the NO-synthase enzyme may be responsible for color formation in fermented sausages. Thus, this is the first study in which the aim was to analyze the effects of direct NO-synthase and arginine application to meat on its color after heating. Myoglobin forms as well as the presence of NO-myoglobin were investigated. The color of the meat and myoglobin forms present in the samples were mainly affected by pH differences, caused by a HEPES buffer or arginine. None of the variants demonstrated a bright pink color as in the case of the heated nitrite-cured sample. Based on analysis of the absorption spectra, it can be concluded that there is some evidence of nitroso-complex formation. Therefore, it is probable that optimizing the pH/time/temperature conditions for NO-synthase activity would allow to obtain a desirable color effect. NO-synthase could be used as an alternative curing ingredient.
Collapse
Affiliation(s)
- Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Balicka 122, 30-149 Kraków, Poland.
| | | | - Jakub Dybaś
- Jagiellonian Center for Experimental Therapeutics, Jagiellonian University, Bobrzynskiego 14, 30-348 Kraków, Poland.
| |
Collapse
|
25
|
Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies. Food Chem 2022; 373:131395. [PMID: 34710682 DOI: 10.1016/j.foodchem.2021.131395] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/24/2021] [Accepted: 10/09/2021] [Indexed: 01/08/2023]
Abstract
The current health scenarios describe growing public health problems, such as diabetes, hypertension and cancer. Therefore, researchers focused on studying these health issues are interested in exploring bioactive compounds from different food sources. Among them, bioactive peptides have garnered huge scientific interest because of their multifunctional biological activities such as antioxidative, antimicrobial, antihypertensive, anticancer, antidiabetic, immunomodulatory effect. They can be used as food and pharmaceutical ingredients with a great potential against disease targets. This review covers methods of production in general for several peptides obtained from various food sources including seed, milk and meat, and described their biological activities. Particular focus was given to bioinformatic tools to advance quantification, detection and characterize each peptide sequence obtained from different protein sources with predicted biological activity. Besides, various in vivo studies have been discussed to provide a better understanding of their physiological functions, which altogether could provide valuable information for their commercialization in future foods.
Collapse
|
26
|
Piri Gheshlaghi S, Nikoo M, Regenstein JM. Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12850] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Shima Piri Gheshlaghi
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia West Azerbaijan 57159‐44931Iran
| | - Mehdi Nikoo
- Department of Pathobiology and Quality Control Artemia and Aquaculture Research Institute Urmia University Urmia West Azerbaijan 57179‐44514 Iran
| | - Joe M. Regenstein
- Department of Food Science Cornell University Ithaca NY 14853‐7201 USA
| |
Collapse
|
27
|
Shahosseini SR, Javadian SR, Safari R. Effects of Molecular Weights -Assisted Enzymatic Hydrolysis on Antioxidant and Anticancer Activities of Liza abu Muscle Protein Hydrolysates. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10371-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
28
|
de Matos FM, de Lacerda JTJG, Zanetti G, de Castro RJS. Production of black cricket protein hydrolysates with α-amylase, α-glucosidase and angiotensin I-converting enzyme inhibitory activities using a mixture of proteases. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102276] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
29
|
Jamróz E, Cabaj A, Juszczak L, Tkaczewska J, Zimowska M, Cholewa-Wójcik A, Krzyściak P, Kopel P. Active Double-Layered Films Enriched with AgNPs in Great Water Dock Root and Pu-Erh Extracts. MATERIALS 2021; 14:ma14226925. [PMID: 34832324 PMCID: PMC8625606 DOI: 10.3390/ma14226925] [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: 10/25/2021] [Revised: 11/11/2021] [Accepted: 11/12/2021] [Indexed: 01/04/2023]
Abstract
A novel, eco-friendly, and biocompatible method was applied to form silver nanoparticles (AgNPs) in great water dock (Lapathi radix) (KB) and pu-erh (Camellia sinensis) (PE) extracts. The surface plasma resonance peak of green synthesized AgNPs at 451.8 nm for AgNPs+KB and 440.8 nm for AgNPs+PE was observed via spectral analysis of UV absorbance. In this study, double-layered biopolymer films (FUR/CHIT+HGEL) with AgNPs incorporated in KB solution (AgNPs+KB) and AgNPs in PE solution (AgNPs+PE), were successfully prepared using the casting method. The SEM, XRD, zeta potential and size analyses confirmed the presence of AgNP in the films. The addition of AgNPs in plant extracts improved antimicrobial and antioxidant activity and thermal stability, whereas WVTR experienced a decrease. The nanocomposite films’ orange-brown colour may aid in the protection of food products against UV rays. The composite films demonstrated antibacterial activity against food-borne pathogens and may offer potential in food packaging applications.
Collapse
Affiliation(s)
- Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Agnieszka Cabaj
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, ul. Balicka 122, 30-149 Krakow, Poland; (A.C.); (L.J.)
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, ul. Balicka 122, 30-149 Krakow, Poland; (A.C.); (L.J.)
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Małgorzata Zimowska
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, ul. Niezapominajek 8, 30-239 Kraków, Poland;
| | - Agnieszka Cholewa-Wójcik
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, 30-510 Kraków, Poland;
| | - Paweł Krzyściak
- Department of Infections Control and Mycology, Jagiellonian University Medical College, ul. Czysta 18, 31-121 Kraków, Poland;
| | - Pavel Kopel
- Department of Inorganic Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
- Correspondence: ; Tel.: +420-585-634-352
| |
Collapse
|
30
|
Laosam P, Panpipat W, Yusakul G, Cheong LZ, Chaijan M. Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments. PLoS One 2021; 16:e0258445. [PMID: 34695136 PMCID: PMC8544860 DOI: 10.1371/journal.pone.0258445] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 09/27/2021] [Indexed: 01/06/2023] Open
Abstract
The production of bioactive peptides from animal-based raw materials highly depends on enzymatic hydrolysis. Porcine placenta is an underutilized biomass in Thailand's pig farms, yet it is still a source of proteins and beneficial compounds. Porcine placenta could be used as a protein substrate for the production of enzymatic hydrolysate, which could be employed as a functional food ingredient in the future. The goal of this study was to enzymatically produce porcine placenta hydrolysates (PPH) using three commercial enzymes (Alcalase, Flavouzyme, and papain) and evaluate their in vitro antioxidant and antibacterial activity. The degree of hydrolysis (DH) increased as the enzyme load and hydrolysis time increased, but the DH was governed by the enzyme class. The maximum DH was found after using 10% enzyme for 20 min of hydrolysis (36.60%, 31.40%, and 29.81% for Alcalase, Flavouzyme, and papain). Depending on the enzyme type and DH, peptides of various sizes (0.40-323.56 kDa) were detected in all PPH. PPH created with Alcalase had an excellent reducing capacity and metal chelating ability (p < 0.05), whereas PPH made with Flavourzyme and Papain had higher DPPH• and ABTS•+ inhibitory activities (p < 0.05). Papain-derived PPH also had a strong antibacterial effect against Staphylococcus aureus and Escherichia coli, with clear zone values of 17.20 mm and 14.00 mm, respectively (p < 0.05). When PPH was transported via a gastrointestinal tract model system, its antioxidative characteristics were altered. PPH's properties and bioactivities were thus influenced by the enzyme type, enzyme concentration, and hydrolysis time used. Therefore, PPH produced from porcine placenta can be categorized as an antioxidant and antibacterial alternative.
Collapse
Affiliation(s)
- Phanthipha Laosam
- Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Gorawit Yusakul
- School of Pharmacy, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China
| | - Manat Chaijan
- Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| |
Collapse
|
31
|
Optimization of Enzymatic Hydrolysis for Preparing Cassava Leaf Hydrolysate with Antioxidant Activity. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02693-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
32
|
Benjakul S, Singh A, Chotphruethipong L, Mittal A. Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:281-320. [PMID: 34507645 DOI: 10.1016/bs.afnr.2021.02.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Protein is a crucial nutritional ingredient in the daily human diet. Polyphenols (PPNs) are the abundant phytochemicals in plants, which are associated with health promotion as well as affect functionality in food systems. Both ingredients possess different types of functionalities (crosslinking, gelling, emulsifying, film-forming, etc.) and bioactivities (antioxidant, antimicrobial, anti-inflammatory, etc.). In the past decade, various methods have been implemented to enhance the functionalities and bioactivities of foods. Conjugation or grafting methods has been introduced widely. Conjugations of PPNs with proteins through various methods have been performed for the synthesis of the protein-polyphenol conjugate. Those potential grafting methods are alkaline associated, free-radical mediated, enzyme catalyzed, and chemical coupling methods. Several factors such as reaction conditions, type of proteins, and PPNs also influenced the conjugation efficiency. Various technologies, e.g., mass spectroscopy, fluorescence spectroscopy, UV spectroscopy, Fourier transform infrared spectroscopy, circular dichroism, and sodium dodecyl sulfate polyacrylamide gel electrophoresis have been used to elucidate conjugation and structural alternation of proteins and some properties of resulting conjugates. The prepared protein-PPN conjugates have been documented to enhance the bioactivities and functional properties of an initial protein. Moreover, conjugates have been employed in emulsions or as nanoparticles for nutraceutical delivery. Edible-films for food packaging and hydrogels for controlled drug release have been developed using protein-PPN conjugates. This chapter focuses on the methodologies and characteristics of protein-PPN conjugates and their applications in various food systems and nutraceutical field.
Collapse
Affiliation(s)
- Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Lalita Chotphruethipong
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| |
Collapse
|
33
|
Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts. Foods 2021; 10:foods10081942. [PMID: 34441718 PMCID: PMC8394867 DOI: 10.3390/foods10081942] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/14/2021] [Accepted: 08/18/2021] [Indexed: 11/17/2022] Open
Abstract
The development of an efficient pretreatment, prior to enzymatic hydrolysis, is a good strategy for the sustainable use of refractory fish byproducts. This study compared hydrothermal pretreatments at 159 °C for 2 min, followed by water extraction (steam explosion-assisted extraction, SE) and 121 °C for 70 min (hot-pressure extraction, HPE), for the recovery of proteins from fish backbones. The effect of enzymatic hydrolysis on the properties of the obtained fish bone protein (FBP) was also evaluated. The results demonstrated that FBP had high contents of protein (81.09-84.88 g/100 g) and hydroxyproline (70-82 residues/1000 residues). After hydrolysis with Flavourzyme, for 3 h, the FBP hydrolysates that were pretreated with SE (SFBP-H) exhibited a better degree of hydrolysis (DH) and nitrogen recovery (NR), and a higher level of umami taste free amino acids (151.50 mg/100 mL), compared with the HPE-treated samples. The obtained SFBP-H mainly distributed below 3000 Da and had strong scavenging effects on 1,1-diphenyl-2-picrylhydrazy (DPPH) (IC50 = 4.24 mg/mL) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) (IC50 = 1.93 mg/mL) radicals. Steam explosion-assisted extraction is a promising route for recovering proteins from native fish bone materials, and improving the flavor and antioxidant activity of the hydrolysates.
Collapse
|
34
|
Cai C, Hua Y, Liu H, Dai X. A new approach to recycling cephalosporin fermentation residue into plant biostimulants. JOURNAL OF HAZARDOUS MATERIALS 2021; 413:125393. [PMID: 33609861 DOI: 10.1016/j.jhazmat.2021.125393] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 01/11/2021] [Accepted: 02/09/2021] [Indexed: 06/12/2023]
Abstract
Cephalosporin fermentation residue (CFR), a byproduct of the pharmaceutical industry, mainly contains the mycelial biomass and unutilized culture medium, which can be reused as a high-quality protein source. This study first reports the recycling CFR into plant biostimulants using partial acid hydrolysis. Temperature, reaction time and ratio of hydrochloric acid/dry matter (H/S) were optimized for yielding both free amino acid and low molecular weight fraction based on response surface methodology. The crude protein concentration of CFR is 55%, with glutamic acid being the dominant amino acid (12.5%). Two favorable hydrolysis conditions were obtained: (1) 140 °C, 10.7 h, 17 H/S for maximizing the amino acid yield of 45.5 g/100 g CFR dw and (2) 100 °C, 10.7 h, 19 H/S for maximizing the low molecular weight fraction of 28.2%. The CFR-derived biostimulants obtained from two optimum conditions possessed two biostimulant modes of action: plant growth promotors/inhibitors and stress alleviators. However, they showed the differences in aminograms and profiles of low molecular weight compounds. Neither residual cephalosporin C nor its byproduct was detected in the CFR-derived biostimulants, suggesting that partial acid hydrolysis appears capable of recycling CFR into plant biostimulant safely.
Collapse
Affiliation(s)
- Chen Cai
- State Key Laboratory of Pollution Control and Resources Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Yu Hua
- State Key Laboratory of Pollution Control and Resources Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Huiling Liu
- State Key Laboratory of Pollution Control and Resources Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Xiaohu Dai
- State Key Laboratory of Pollution Control and Resources Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China.
| |
Collapse
|
35
|
Ali AMM, Gullo M, Rai AK, Bavisetty SCB. Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilactici ATTC 8042. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2718-2726. [PMID: 33124041 DOI: 10.1002/jsfa.10898] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 10/16/2020] [Accepted: 10/30/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a substantial source of proteins, iron, and other nutrients, which can be used effectively to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio-iron, essential free amino acids, and fatty acids vital for human health. RESULTS Lactic acid fermentation of CG by Pediococcus acidilactici ATTC 8042 increased the antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), azino-bis (3-ethylbenzothiaziline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) by up to 26 times compared with unfermented CG (P < 0.05). The amount of hydrolysis and solvents (ethanol and water) used for extracting protein hydrolysates significantly affected the antioxidant properties. Moreover, fermented CG showed a negligible reduction in bio-iron (2-3%) compared with heat-processed CG (85 °C for 15 min), in which bio-iron was reduced by up to 20.3% (P < 0.05). The presence of unsaturated fatty acids such as C20:4 and C22:4 n-6 indicated a low level of lipid oxidation. CONCLUSION Fermented CG, with its reasonably high antioxidant and antibacterial activity, together with a substantial amount of bio-iron and other nutritional components can serve as a functional food or feed additive to reduce oxidative stress and to treat iron deficiency. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ali Muhammed Moula Ali
- Department of Food Science, Faculty of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Maria Gullo
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Sri Charan Bindu Bavisetty
- Department of Fermentation Technology, Faculty of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| |
Collapse
|
36
|
Messina CM, Manuguerra S, Arena R, Renda G, Ficano G, Randazzo M, Fricano S, Sadok S, Santulli A. In Vitro Bioactivity of Astaxanthin and Peptides from Hydrolisates of Shrimp ( Parapenaeus longirostris) By-Products: From the Extraction Process to Biological Effect Evaluation, as Pilot Actions for the Strategy "From Waste to Profit". Mar Drugs 2021; 19:md19040216. [PMID: 33924455 PMCID: PMC8070669 DOI: 10.3390/md19040216] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 12/14/2022] Open
Abstract
Non-edible parts of crustaceans could be a rich source of valuable bioactive compounds such as the carotenoid astaxanthin and peptides, which have well-recognized beneficial effects. These compounds are widely used in nutraceuticals and pharmaceuticals, and their market is rapidly growing, suggesting the need to find alternative sources. The aim of this work was to set up a pilot-scale protocol for the reutilization of by-products of processed shrimp, in order to address the utilization of this valuable biomass for nutraceutical and pharmaceuticals application, through the extraction of astaxanthin-enriched oil and antioxidant-rich protein hydrolysates. Astaxanthin (AST) was obtained using “green extraction methods,” such as using fish oil and different fatty acid ethyl esters as solvents and through supercritical fluid extraction (SFE), whereas bioactive peptides were obtained by protease hydrolysis. Both astaxanthin and bioactive peptides exhibited bioactive properties in vitro in cellular model systems, such as antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities (IA). The results show higher astaxanthin yields in ethyl esters fatty acids (TFA) extraction and significant enrichment by short-path distillation (SPD) up to 114.80 ± 1.23 µg/mL. Peptide fractions of <3 kDa and 3–5 kDa exhibited greater antioxidant activity while the fraction 5–10 kDa exhibited a better ACE-IA. Lower-molecular-weight bioactive peptides and astaxanthin extracted using supercritical fluids showed protective effects against oxidative damage in 142BR and in 3T3 cell lines. These results suggest that “green” extraction methods allow us to obtain high-quality bioactive compounds from large volumes of shrimp waste for nutraceutical and pharmaceutical applications.
Collapse
Affiliation(s)
- Concetta Maria Messina
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
- Correspondence:
| | - Simona Manuguerra
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
| | - Rosaria Arena
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
| | - Giuseppe Renda
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
| | - Giovanna Ficano
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
| | - Mariano Randazzo
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy;
| | - Stefano Fricano
- Dipartimento di Science Economiche, Aziendali e Statistiche, DSEAS, Università degli Studi di Palermo, Viale delle Scienze, Edificio 13, 90100 Palermo, Italy;
| | - Saloua Sadok
- Laboratory of Blue Biotechnology & Aquatic Bioproducts (B3Aqua), Institut National des Sciences et Technologies de la Mer (INSTM), Annexe La Goulette Port de Pêche, La Goulette 2060, Tunisia;
| | - Andrea Santulli
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy;
| |
Collapse
|
37
|
Varedesara MS, Ariaii P, Hesari J. The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it. Food Sci Nutr 2021; 9:2180-2190. [PMID: 33841834 PMCID: PMC8020923 DOI: 10.1002/fsn3.2188] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 11/07/2022] Open
Abstract
In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme), the results showed that alcalase enzyme can produce GPH with higher DH and antioxidant properties (p < .05). Also, increasing the hydrolysis time had a positive effect on these properties (p < .05). The DH, free radical scavenging DPPH, and ferric reducing power for GPH by alcalase at 30 min was 21.51%, 88.68%, and 0.33 μmol ferrous/ g, respectively. Therefore, this treatment was used for further experiments. In the next part, the mentioned GPH was added to the stirred yogurt with three concentrations (0.5, 1.5, and 1.5%) and physicochemical properties and viability of Lactobacillus casei and sensory properties were measured during 15 days of storage. The results showed that the GPH treatment had higher pH, viscosity, and texture firmness and less acidity and syneresis compared with the control sample (p < .05). Also, in these samples, the decreasing trend of L. casei viability was slower than the control treatment during the storage period (p < .05). In most parameters, better results were observed with increasing the concentration GPH and all the treatments were acceptable in terms of sensory properties. Therefore, by producing yogurt containing GPH, a new functional food can be provided for consumers of dairy products, which in addition to the desired taste, good nutritional properties can be also achieved from its consumption.
Collapse
Affiliation(s)
| | - Peiman Ariaii
- Department of Food Science & TechnologyAyatolla Amoli BranchIslamic Azad UniversityAmolIran
| | - Javad Hesari
- Department of Food and TechnologyCollege of AgricultureUniversity of TabrizTabrizIran
| |
Collapse
|
38
|
Tkaczewska J, Kulawik P, Morawska-Tota M, Zając M, Guzik P, Tota Ł, Pająk P, Duliński R, Florkiewicz A, Migdał W. Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques-A Case Study of a Snack with Antioxidant Properties for Physically Active People. Foods 2021; 10:694. [PMID: 33805151 PMCID: PMC8064058 DOI: 10.3390/foods10040694] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 12/24/2022] Open
Abstract
The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.
Collapse
Affiliation(s)
- Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Małgorzata Morawska-Tota
- Department of Sports Medicine & Human Nutrition, University School of Physical Education in Kraków, al. Jana Pawla II 78, 31-537 Kraków, Poland;
| | - Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Łukasz Tota
- Department of Physiology and Biochemistry, Faculty of Physical Education and Sport, University of Physical Education in Krakow, al. Jana Pawla II 78, 31-537 Kraków, Poland;
| | - Paulina Pająk
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland; (P.P.); (A.F.)
| | - Robert Duliński
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Adam Florkiewicz
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland; (P.P.); (A.F.)
| | - Władysław Migdał
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| |
Collapse
|
39
|
Antioxidant and antibacterial properties of Monodora myristica (Calabash nutmeg) seed protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00871-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
40
|
Tkaczewska J, Kulawik P, Jamróz E, Guzik P, Zając M, Szymkowiak A, Turek K. One- and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products. Food Chem 2021; 351:129347. [PMID: 33647702 DOI: 10.1016/j.foodchem.2021.129347] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 01/08/2021] [Accepted: 02/08/2021] [Indexed: 12/18/2022]
Abstract
In this study, two active packaging types were produced: single-layer biopolymer films with a polysaccharide - furcellaran and carp skin gelatin hydrolysate; two-layer films with identical composition, but synthetic peptide Alanina-Tyrosine addition. The procedure objective was multiplying antioxidant effects of the hydrolysate complexed with furcellaran. Films were used on Atlantic mackerel (storage 4 °C, 15 days); samples were analysed for changes in microbiological quality, TVB-N, biogenic amine content, fatty acid composition, TBARS. Consumer analysis was performed characterising mackerel carcass perception depending on implemented active coatings. The developed innovative single- and double-layer coatings effectively slow down lipid oxidation processes, especially at the initial period of Atlantic mackerel storage in refrigerated conditions. The coatings effectively inhibited microorganism growth, extending shelf-life by 2 days, single-layer coatings showing greater efficiency. According to consumers, coating application did not adversely affect product attractiveness parameters. The developed innovative coatings show great applicative potential as a new active packaging for perishable foods.
Collapse
Affiliation(s)
- Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Andrzej Szymkowiak
- Department of Commerce and Marketing, Institute of Marketing, Poznań University of Economics and Business, ul. Niepodległosci 10, 61-875 Poznań, Poland.
| | - Katarzyna Turek
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| |
Collapse
|
41
|
Xie H, Huang J, Woo MW, Hu J, Xiong H, Zhao Q. Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates. Food Chem 2020; 345:128784. [PMID: 33302104 DOI: 10.1016/j.foodchem.2020.128784] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 11/25/2020] [Accepted: 11/29/2020] [Indexed: 12/11/2022]
Abstract
This study explored the effect of three different enzyme deactivation treatments: 4 °C slow cold deactivation (RDPH-(4 °C)), -18 °C rapid cold deactivation (RDPH-(-18 °C)) and 100 °C water bath (RDPH-(100 °C)), compared to that without enzyme deactivation (RDPH-(control)) on the structural and functional properties of rice dreg protein hydrolysates (RDPHs). The RDPHs from the different enzyme deactivation methods led to significant differences in the degree of hydrolysis, surface hydrophobicity, average particle size, intrinsic fluorescence and emulsion stability. FTIR analysis revealed that the strength of RDPH-(100 °C) spectrum peaks decreased significantly. All samples showed high solubility (>85%) and potent antioxidant capacity: DPPH (~90%), ABTS (~99%), and reducing power (0.86-1.03). Among the hydrolysates evaluated, the RDPH-(100 °C) led to the lowest reducing power and hydroxyl radical scavenging activity. Results reported here will be instrumental for the development of rice protein-based products and in the optimization and scale up of manufacturing process.
Collapse
Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Jinmei Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Meng Wai Woo
- Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland 1142, New Zealand
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China.
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
| |
Collapse
|
42
|
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
43
|
Liao X, Zhu Z, Wu S, Chen M, Huang R, Wang J, Wu Q, Ding Y. Preparation of Antioxidant Protein Hydrolysates from Pleurotus geesteranus and Their Protective Effects on H 2O 2 Oxidative Damaged PC12 Cells. Molecules 2020; 25:E5408. [PMID: 33227951 PMCID: PMC7699252 DOI: 10.3390/molecules25225408] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 11/15/2020] [Accepted: 11/16/2020] [Indexed: 12/20/2022] Open
Abstract
Pleurotus geesteranus is a promising source of bioactive compounds. However, knowledge of the antioxidant behaviors of P. geesteranus protein hydrolysates (PGPHs) is limited. In this study, PGPHs were prepared with papain, alcalase, flavourzyme, pepsin, and pancreatin, respectively. The antioxidant properties and cytoprotective effects against oxidative stress of PGPHs were investigated using different chemical assays and H2O2 damaged PC12 cells, respectively. The results showed that PGPHs exhibited superior antioxidant activity. Especially, hydrolysate generated by alcalase displayed the strongest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (91.62%), 2,2-azino-bis (3-ethylbenzothia zoline-6-sulfonic acid) (ABTS) radical scavenging activity (90.53%), ferric reducing antioxidant power, and metal ion-chelating activity (82.16%). Analysis of amino acid composition revealed that this hydrolysate was rich in hydrophobic, negatively charged, and aromatic amino acids, contributing to its superior antioxidant properties. Additionally, alcalase hydrolysate showed cytoprotective effects on H2O2-induced oxidative stress in PC12 cells via diminishing intracellular reactive oxygen species (ROS) accumulation by stimulating antioxidant enzyme activities. Taken together, alcalase hydrolysate of P. geesteranus protein can be used as beneficial ingredients with antioxidant properties and protective effects against ROS-mediated oxidative stress.
Collapse
Affiliation(s)
- Xiyu Liao
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Zhenjun Zhu
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
| | - Shujian Wu
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Mengfei Chen
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Rui Huang
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Juan Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China;
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Yu Ding
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| |
Collapse
|
44
|
Gao Y, Xue A, Li X, Huang X, Ning F, Zhang X, Liu T, Chen H, Luo L. Analysis of chemical composition of nectars and honeys from Citrus by extractive electrospray ionization high resolution mass spectrometry. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109748] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
45
|
The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at -18 °C. Food Chem 2020; 338:127867. [PMID: 32829293 DOI: 10.1016/j.foodchem.2020.127867] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 08/12/2020] [Accepted: 08/16/2020] [Indexed: 02/07/2023]
Abstract
This is the first time that active double-layered furcellaran/gelatin hydrolysate films containing Ala-Tyr peptide were developed and characterised for their properties. Afterwards, films were used on Atlantic mackerel stored at -18 °C for 4 months and samples were analysed for changes in their microbiological quality, TVB-N, biogenic amine content, fatty acid composition and TBARS. Active films had higher TS (13.4 MPa) and lower WS (62.8%). The films showed no DPPH radical scavenging properties but high FRAP (6.6 mMol Trolox/mg). No significant effects on the oxidation of fish samples were observed with TBARS increasing from 12.04 to 22.50 mg/kg. Freezing successfully inhibited the growth of microorganisms and no differences in microbiological growth or biogenic amine formation were observed. However, the application of films inhibited the formation of TVB-N. Antimicrobiological properties of the film should be further investigated during storage of perishable food products at temperatures above 0 °C.
Collapse
|
46
|
Ranasinghe RASN, Wijesekara WLI, Perera PRD, Senanayake SA, Pathmalal MM, Marapana RAUJ. Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1747486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- R. A. S. N. Ranasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - W. L. I. Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - P. R. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - S. A. Senanayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - M. M. Pathmalal
- Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - R. A. U. J. Marapana
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| |
Collapse
|