1
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de Albuquerque Mendes MK, dos Santos Oliveira CB, da Silva Medeiros CM, Dantas C, Carrilho E, de Araujo Nogueira AR, Lopes Júnior CA, Vieira EC. Application of experimental design as a statistical approach to recover bioactive peptides from different food sources. Food Sci Biotechnol 2024; 33:1559-1583. [PMID: 38623435 PMCID: PMC11016049 DOI: 10.1007/s10068-024-01540-0] [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: 10/14/2023] [Revised: 01/12/2024] [Accepted: 02/06/2024] [Indexed: 04/17/2024] Open
Abstract
Bioactive peptides (BAPs) derived from samples of animals and plants have been widely recommended and consumed for their beneficial properties to human health and to control several diseases. This work presents the applications of experimental designs (DoE) used to perform factor screening and/or optimization focused on finding the ideal hydrolysis condition to obtain BAPs with specific biological activities. The collection and discussion of articles revealed that Box Behnken Desing and Central Composite Design were the most used. The main parameters evaluated were pH, time, temperature and enzyme/substrate ratio. Among vegetable protein sources, soy was the most used in the generation of BAPs, and among animal proteins, milk and shrimp stood out as the most explored sources. The degree of hydrolysis and antioxidant activity were the most investigated responses in obtaining BAPs. This review brings new information that helps researchers apply these DoE to obtain high-quality BAPs with the desired biological activities.
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Affiliation(s)
| | | | | | - Clecio Dantas
- Departamento de Química, Universidade Estadual do Maranhão – UEMA, P.O. Box, 65604-380, Caxias, MA Brazil
| | - Emanuel Carrilho
- Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP 13566-590 Brazil
| | | | - Cícero Alves Lopes Júnior
- Departamento de Química, Universidade Federal do Piauí – UFPI, P.O. Box 64049-550, Teresina, PI Brazil
| | - Edivan Carvalho Vieira
- Departamento de Química, Universidade Federal do Piauí – UFPI, P.O. Box 64049-550, Teresina, PI Brazil
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2
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Liu D, Ren Y, Zhong S, Xu B. New Insight into Utilization of Fish By-Product Proteins and Their Skin Health Promoting Effects. Mar Drugs 2024; 22:215. [PMID: 38786606 PMCID: PMC11122902 DOI: 10.3390/md22050215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 05/04/2024] [Accepted: 05/07/2024] [Indexed: 05/25/2024] Open
Abstract
In regions reliant on fisheries for livelihoods, a significant number of fish by-products are generated annually due to processing. These discarded parts contain valuable biological resources, such as proteins, fish oils, and trace elements, thus holding enormous potential for reutilization. In recent years, fish by-product proteins have been widely utilized in skincare products due to their rich collagen content, biosafety, and biocompatibility. This review summarizes the research into and applications of fish by-product proteins in skin health, including alleviating oxidative stress and skin inflammation, reducing DNA damage, mitigating melanin production, improving skin hydration, slowing skin matrix degradation, and promoting synthesis. Additionally, the possibility of improving skin health by improving the abundance of gut microbiota is also discussed. This review underscores the importance of fish by-product proteins in the fisheries, food processing, cosmetics, and biomedical industries.
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Affiliation(s)
- Dongcheng Liu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China; (D.L.); (Y.R.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Yongxin Ren
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China; (D.L.); (Y.R.)
| | - Saiyi Zhong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China; (D.L.); (Y.R.)
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3
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Patil ND, Bains A, Sridhar K, Bhaswant M, Kaur S, Tripathi M, Lanterbecq D, Chawla P, Sharma M. Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review. Foods 2024; 13:1398. [PMID: 38731769 PMCID: PMC11083271 DOI: 10.3390/foods13091398] [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: 04/12/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.
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Affiliation(s)
- Nikhil Dnyaneshwar Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education Deemed to be University, Coimbatore 641021, India
| | - Maharshi Bhaswant
- New Industry Creation Hatchery Center, Tohoku University, Sendai 9808579, Japan
- Center for Molecular and Nanomedical Sciences, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya 224001, India
| | | | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
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Zhou J, Li D, Zhang X, Liu C, Chen Y. Valorization of protein-rich waste and its application. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 901:166141. [PMID: 37586528 DOI: 10.1016/j.scitotenv.2023.166141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/05/2023] [Accepted: 08/06/2023] [Indexed: 08/18/2023]
Abstract
Energy shortages present significant challenges with the rising population and dramatic urbanization development. The effective utilization of high-value products generated from massive protein-rich waste has emerged as an excellent solution for mitigating the growing energy crisis. However, the traditional disposal and treatment of protein-rich waste, have been proven to be ineffective in resource utilization, which led to high chemical oxygen demand and water eutrophication. To effectively address this issue, hydrolysate and bioconversion products from protein-rich waste have been widely investigated. Herein, we aim to provide an overview of the valorization of protein-rich waste based on a comprehensive analysis of publicly available literature. Firstly, the sources of protein-rich waste with various quantities and qualities are systematically summarized. Then, we scrutinize and analyze the hydrolysis approaches of protein-rich waste and the versatile applications of hydrolyzed products. Moreover, the main factors influencing protein biotransformation and the applications of bioconversion products are covered and extensively discussed. Finally, the potential prospects and future directions for the valorization of protein-rich waste are proposed pertinently.
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Affiliation(s)
- Jing Zhou
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Dapeng Li
- School of Environment Science and Engineering, Suzhou University of Science and Technology, 1 Kerui Road, Suzhou 215009, China
| | - Xuemeng Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Chao Liu
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China.
| | - Yinguang Chen
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
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5
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Sarabandi K, Akbarbaglu Z, Mazloomi N, Gharehbeglou P, Peighambardoust SH, Jafari SM. Structural modification of poppy-pollen protein as a natural antioxidant, emulsifier and carrier in spray-drying of O/W-emulsion: Physicochemical and oxidative stabilization. Int J Biol Macromol 2023; 250:126260. [PMID: 37567523 DOI: 10.1016/j.ijbiomac.2023.126260] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 07/25/2023] [Accepted: 08/08/2023] [Indexed: 08/13/2023]
Abstract
This study was aimed to investigate the efficiency of poppy-pollen (PP) protein and peptides as carrier for spray-drying encapsulation of grape-seed oil (GSO). The composition of amino acids, functional properties and bioactivity (scavenging of DPPH, ABTS, OH, and nitric-oxide radicals, reducing power, total antioxidant, TBARS levels in O/W-emulsion, and chelation of Fe2+ and Cu2+ ions) of PP-protein were affected by the enzymolysis time. Partial enzymolysis (30 min) led to improved solubility, protein surface activity and increased physical stability of GSO/W emulsion (relative to creaming, aggregation and flocculation) during storage. Also, spray-dried emulsions with this type of carrier (H-30) had the highest production yield (~67 %), solubility (~92 %), flowability, encapsulation efficiency (~96 %), reconstitution ability (least size and EE changes), physical and oxidative stability. The evaluation of the chemical structures (FTIR) indicated the formation of hydrogen bonds between the cis-alkene groups of fatty acids and the hydroxyl groups of the amide A and B regions, as well as the trapping of oil in the carrier matrix. SEM images illustrated the effect of native protein carriers (particles with smooth, dents, and hollow surfaces with surface pores), partially (wrinkled and reservoir-type), and strongly (irregular structures, sticky and amorphous agglomerates) hydrolyzed peptides on the morphology of oily-particles. The results of this research indicate the usability of partially hydrolyzed poppy-pollen protein as a source of natural antioxidant, emulsifier, and carrier in the production, stabilization, and encapsulation of oxidation-sensitive bioactive components and emulsions.
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Affiliation(s)
- Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.
| | - Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Narges Mazloomi
- Department of Nutritional Sciences, School of Health, Mazandaran University of Medical Sciences, Sari, Iran; The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Sari, Iran
| | - Pouria Gharehbeglou
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran; Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences 19 and Natural Resources, Gorgan, Iran
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6
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Vilas-Franquesa A, Casertano M, Tresserra-Rimbau A, Vallverdú-Queralt A, Torres-León C. Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37366277 DOI: 10.1080/10408398.2023.2227261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight the bioactive roles played by bound phenolics (BPC) in human health. This review aims at providing a critical update on recent advances in green techniques for the recovery of BPC, focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE) as well as in the combination of technologies, showing variable yield and features. The present review also summarizes the most recent biological activities attributed to BPC extracts until now. The higher antioxidant activity of BPC-compared to FPC-coupled with their affordable by-product source make them medicinally potent and economically viable, promoting their integral upcycling and generating new revenue streams, business, and employment opportunities. In addition, EAE and FAE can have a biotransformative effect on the PC itself or its moiety, leading to improved extraction outcomes. Moreover, recent research on BPC extracts has reported promising anti-cancer and anti-diabetic activity. Yet further research is needed to elucidate their biological mechanisms and exploit the true potential of their applications in terms of new food products or ingredient development for human consumption.
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Affiliation(s)
- Arnau Vilas-Franquesa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain, Bellaterra, Spain
| | - Melania Casertano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anna Tresserra-Rimbau
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Cristian Torres-León
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autonoma de Coahuila, Unidad Torreón, Viesca, Coahuila, Mexico
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7
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Formation of Oxidative Compounds during Enzymatic Hydrolysis of Byproducts of the Seafood Industry. Processes (Basel) 2023. [DOI: 10.3390/pr11020543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023] Open
Abstract
There is a significant potential to increase the sustainability of the fishing and aquaculture industries through the maximization of the processing of byproducts. Enzymatic hydrolysis provides an opportunity to valorize downstream fish industry byproducts for the production of protein hydrolysates (FPH) as a source of bioactive peptides (BAP) with health benefits. Deteriorative oxidative reactions may occur during the enzymatic hydrolysis of byproducts, influencing the safety or bioactivities of the end product. Lipid oxidation, autolysis mediated by endogenous enzymes in viscera, protein degradation, and formation of low-molecular-weight metabolites are the main reactions that are expected to occur during hydrolysis and need to be controlled. These depend on the freshness, proper handling, and the type of byproducts used. Viscera, frames, trimmings, and heads are the byproducts most available for enzymatic hydrolysis. They differ in their composition, and, thus, require standardization of both the hydrolysis procedures and the testing methods for each source. Hydrolysis conditions (e.g., enzyme type and concentration, temperature, and time) also have a significant role in producing FPH with specific structures, stability, and bioactivity. Protein hydrolysates with good safety and quality should have many applications in foods, nutraceuticals, and pharmaceuticals. This review discusses the oxidative reactions during the enzymatic hydrolysis of byproducts from different fish industry sectors and possible ways to reduce oxidation.
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8
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Fish By-Products: A Source of Enzymes to Generate Circular Bioactive Hydrolysates. Molecules 2023; 28:molecules28031155. [PMID: 36770822 PMCID: PMC9919145 DOI: 10.3390/molecules28031155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/13/2023] [Accepted: 01/19/2023] [Indexed: 01/26/2023] Open
Abstract
Fish viscera are usually discarded as waste, causing environmental problems, or as low-value by-products. This study describes a self-sufficient and zero waste approach to obtain enzymes and protein hydrolysates from fish by-products. Firstly, recovery steps of viscera enzymatic extract were applied, and the resulting raw extract was stable at a pH range of 8-9 and at temperatures between 40 and 50 °C. The application of the extracted enzymes and alcalase on fish by-products hydrolysis was also determined. The selected conditions for the enzymatic hydrolysis were 10% (E/S) for 6 h using viscera enzymatic extract and 3% (E/S) for 2 h using alcalase. Fish protein hydrolysates (FPH) proved to have a notable antioxidant capacity with similar activity, ~11 mg ascorbic acid/g dry extract (ABTS assay) and ~150 mg Trolox/g dry extract (ORAC assay). FPH were also able to inhibit the angiotensin-converting enzyme, however, alcalase hydrolysates revealed a higher antihypertensive potential, IC50 of 101 µg of protein/mL. In general, FPH obtained by both enzymes systems maintained these bioactivities after the passage throughout a simulated gastrointestinal tract. The hydrolysates also displayed important technological properties, namely oil absorption capacity (~1 g oil/g sample) and emulsifying property (~40%). Therefore, it will be conceivable to use fish by-products based on a circular economy approach to generate added value compounds for animal and human nutrition.
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Siddiqui SA, Schulte H, Pleissner D, Schönfelder S, Kvangarsnes K, Dauksas E, Rustad T, Cropotova J, Heinz V, Smetana S. Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods 2023; 12:foods12020422. [PMID: 36673514 PMCID: PMC9857928 DOI: 10.3390/foods12020422] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/04/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing, Essigberg 3, 94315 Straubing, Germany
| | - Henning Schulte
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Osnabrück University of Applied Sciences, Albrechtstraße 30, 49076 Osnabrück, Germany
| | - Daniel Pleissner
- Sustainable Chemistry (Resource Efficiency), Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, C13.203, 21335 Lüneburg, Germany
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
- Correspondence:
| | - Stephanie Schönfelder
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
| | - Kristine Kvangarsnes
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Egidijus Dauksas
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Sem Sælandsvei 6/8, Kjemiblokk 3, 163, 7491 Trondheim, Norway
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
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Hassoun A, Cropotova J, Trollman H, Jagtap S, Garcia-Garcia G, Parra-López C, Nirmal N, Özogul F, Bhat Z, Aït-Kaddour A, Bono G. Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge. Curr Res Food Sci 2023; 6:100505. [PMID: 37151380 PMCID: PMC10160358 DOI: 10.1016/j.crfs.2023.100505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/07/2023] [Accepted: 04/16/2023] [Indexed: 05/09/2023] Open
Abstract
Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted.
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Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte D’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Corresponding author. Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.
| | - Janna Cropotova
- Department of Biological Sciences, Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025, Ålesund, Norway
- Corresponding author.
| | - Hana Trollman
- School of Business, University of Leicester, Leicester, LE2 1RQ, UK
| | - Sandeep Jagtap
- Sustainable Manufacturing Systems Centre, School of Aerospace, Transport & Manufacturing, Cranfield University, Cranfield, MK43 0AL, UK
| | - Guillermo Garcia-Garcia
- Department of Agrifood System Economics, Centre ‘Camino de Purchil’, Institute of Agricultural and Fisheries Research and Training (IFAPA), P.O. Box 2027, 18080, Granada, Spain
| | - Carlos Parra-López
- Department of Agrifood System Economics, Centre ‘Camino de Purchil’, Institute of Agricultural and Fisheries Research and Training (IFAPA), P.O. Box 2027, 18080, Granada, Spain
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Phutthamonthon, Nakhon Pathom, 73170, Thailand
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Balcali, Adana, Turkey
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu, 181102, J&K, India
| | | | - Gioacchino Bono
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara Del Vallo, Italy
- Dipartimento di Scienze e Technologie Biologiche, Chimiche e Farmaceutiche (STEBICEF), Università Di Palermo, Viale Delle Scienze, 90128, Palermo, Italy
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11
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Fang X, Chen Z, Wu W, Chen H, Nie S, Gao H. Effects of different protease treatment on protein degradation and flavor components of
Lentinus edodes. EFOOD 2022. [DOI: 10.1002/efd2.41] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Xiangjun Fang
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou China
- Key Laboratory of Post‐harvest Handling of Fruits Ministry of Agriculture and Rural Affairs Hangzhou China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou China
| | - Ziqi Chen
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou China
- Key Laboratory of Post‐harvest Handling of Fruits Ministry of Agriculture and Rural Affairs Hangzhou China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou China
| | - Weijie Wu
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou China
- Key Laboratory of Post‐harvest Handling of Fruits Ministry of Agriculture and Rural Affairs Hangzhou China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou China
| | - Hangjun Chen
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou China
- Key Laboratory of Post‐harvest Handling of Fruits Ministry of Agriculture and Rural Affairs Hangzhou China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China‐Canada Joint Laboratory of Food Science and Technology (Nanchang) Key Laboratory of Bioactive Polysaccharides of Jiangxi Province Nanchang University Nanchang China
| | - Haiyan Gao
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou China
- Key Laboratory of Post‐harvest Handling of Fruits Ministry of Agriculture and Rural Affairs Hangzhou China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou China
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12
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Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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14
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Nikoo M, Benjakul S, Ahmadi Gavlighi H. Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis. Compr Rev Food Sci Food Saf 2022; 21:4872-4899. [PMID: 36321667 DOI: 10.1111/1541-4337.13060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 08/19/2022] [Accepted: 09/18/2022] [Indexed: 11/05/2022]
Abstract
Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows economical production of protein hydrolysate and provides an opportunity to valorize downstream fish and shellfish processing byproducts at a lower cost. As a result, production and application of marine byproduct autolysates is increasing in the global protein hydrolysates market. Nevertheless, several restrictions occur with autolysis, including lipid and protein oxidation mediated by the heterogeneous composition of byproducts. The generally poor storage and handling of byproducts may increase the formation of undesirable metabolites during autolysis, which can be harmful. The formation of nitrogenous compounds (i.e., biogenic amines), loss of freshness, and process of autolysis in the byproducts could increase the rate of quality and safety loss and lead to more significant concern about the use of autolysates for human food applications. The current review focuses on the autolysis process, which is applied for the hydrolysis of aquaculture and marine discards to obtain peptides as functional or nutritive ingredients. It further addresses the latest findings on the mechanisms and factors contributing the deterioration of byproducts and possible ways to control oxidation and other food quality and safety issues in raw materials and protein hydrolysates.
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Affiliation(s)
- Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, West Azerbaijan, Iran
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Hassan Ahmadi Gavlighi
- Faculty of Agriculture, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
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15
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Zhang H, Huang X, Zhang Y, Zou X, Tian L, Hong H, Luo Y, Tan Y. Silver carp (Hypophthalmichthys molitrix) by-product hydrolysates: A new nitrogen source for Bifidobacterium animalis ssp. lactis BB-12. Food Chem 2022; 404:134630. [DOI: 10.1016/j.foodchem.2022.134630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 09/23/2022] [Accepted: 10/13/2022] [Indexed: 11/16/2022]
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16
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Thirukumaran R, Anu Priya VK, Krishnamoorthy S, Ramakrishnan P, Moses JA, Anandharamakrishnan C. Resource recovery from fish waste: Prospects and the usage of intensified extraction technologies. CHEMOSPHERE 2022; 299:134361. [PMID: 35331747 DOI: 10.1016/j.chemosphere.2022.134361] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 06/14/2023]
Abstract
Globally, the valorization of fish biowaste as a feedstock to recover valuable components is an emerging research and commercial interest area to achieve the SDG goals by 2030. Fish waste-derived biomolecules are increasingly finding diverse applications in food and other biotechnological fields due to their excellent chemical, structural and functional properties. The focus of this review is to highlight the conventional valorization routes and recent advancements in extraction technologies for resource recovery applications, primarily focusing on green processes. Biointensified processes involving ultrasound, microwave, sub- and supercritical fluids, pulsed electric field, high-pressure processing, and cold plasma are extensively explored as sustainable technologies for valorizing fish discards and found numerous applications in the production of functional and commercially important biomaterials. With challenges in recovering intracellular bioactive compounds, selectivity, and energy requirement concerns, conventional approaches are being relooked continuously in the quest for process intensification and sustainable production practices. Nonetheless, in the context of 'zero waste' and 'biorefinery for high-value compounds', there is immense scope for technological upgradation in these emerging alternative approaches. This work details such attempts, providing insights into the immense untapped potential in this sector.
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Affiliation(s)
- R Thirukumaran
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India
| | - Vijay Kumar Anu Priya
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India
| | - Srinivasan Krishnamoorthy
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India
| | - Paranthaman Ramakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India.
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India.
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17
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Asaithambi N, Singha P, Singh SK. Recent application of protein hydrolysates in food texture modification. Crit Rev Food Sci Nutr 2022; 63:10412-10443. [PMID: 35653113 DOI: 10.1080/10408398.2022.2081665] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The demand for clean labels has increased the importance of natural texture modifying ingredients. Proteins are unique compounds that can impart unique textural and structural changes in food. However, lack of solubility and extensive aggregability of proteins have increased the demand for enzymatically hydrolyzed proteins, to impart functional and structural modifications to food products. The review elaborates the recent application of various proteins, protein hydrolysates, and their role in texture modification. The impact of protein hydrolysates interaction with other food macromolecules, the effect of pretreatments, and dependence of various protein functionalities on textural and structural modification of food products with controlled enzymatic hydrolysis are explained in detail. Many researchers have acknowledged the positive effect of enzymatically hydrolyzed proteins on texture modification over natural protein. With enzymatic hydrolysis, various textural properties including foaming, gelling, emulsifying, water holding capacity have been effectively improved. It is evident that each protein is unique and imparts exceptional structural changes to different food products. Thus, selection of protein requires a fundamental understanding of its structure-substrate property relation. For wider applicability in the industrial sector, more studies on interactions at the molecular level, dosage, functionality changes, and sensorial attributes of protein hydrolysates in food systems are required.
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Affiliation(s)
- Niveditha Asaithambi
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
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18
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Pompilio da Capela A, Artigiani Lima Tribst A, Esteves Duarte Augusto P, Ricardo de Castro Leite Júnior B. Use of physical processes to maximize goat milk cream hydrolysis: Impact on structure and enzymatic hydrolysis. Food Res Int 2022; 156:111343. [DOI: 10.1016/j.foodres.2022.111343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 04/21/2022] [Accepted: 05/03/2022] [Indexed: 11/30/2022]
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19
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Islam MS, Wang H, Admassu H, Sulieman AA, Wei FA. Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.03.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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20
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Johnson Esua O, Sun DW, Cheng JH, Wang H, Lv M. Functional and bioactive properties of Larimichthys polyactis protein hydrolysates as influenced by plasma functionalized water-ultrasound hybrid treatments and enzyme types. ULTRASONICS SONOCHEMISTRY 2022; 86:106023. [PMID: 35561594 PMCID: PMC9112016 DOI: 10.1016/j.ultsonch.2022.106023] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/26/2022] [Accepted: 04/30/2022] [Indexed: 05/04/2023]
Abstract
The effects of plasma functionalized water (PFW) and its combination with ultrasound (UPFW) on the functional and bioactive properties of small yellow croaker protein hydrolysates (SYPHs) produced from three enzymes were investigated. Fluorescence and UV-Vis spectroscopy indicated that SYPHs tended to unfold with increasing intensity and shift in wavelengths to more flexible conformations under PFW and UPFW treatments. Particle size distribution and microstructure analysis revealed that treatments could disrupt aggregation of protein molecules to increase the roughness, specific surface area, and decrease the particle size of peptides during hydrolysis. The partially denatured structure of SYPHs induced by treatments increased the susceptibility of the fish proteins to exogenous enzymes, thereby accelerating the hydrolytic process to yield peptides with improved solubility, decreased emulsifying and foaming properties, and improved enzyme-specific antioxidant properties. The results revealed that the functionality of SYPHs was influenced by the treatment method and the enzyme type employed.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
- Corresponding author. http://www.ucd.ie/refrighttp://www.ucd.ie/sun
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Huifen Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Mingchun Lv
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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21
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Nirmal NP, Santivarangkna C, Rajput MS, Benjakul S, Maqsood S. Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate. Compr Rev Food Sci Food Saf 2022; 21:1803-1842. [PMID: 35150206 DOI: 10.1111/1541-4337.12917] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 12/16/2021] [Accepted: 01/05/2022] [Indexed: 12/17/2022]
Abstract
Fish processing industries result in an ample number of protein-rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes have been implemented for the production of fish PH (FPH) from diverse types of fish processing byproducts. FPH has been reported to possess bioactive active peptides known to exhibit various biological activities such as antioxidant, antimicrobial, angiotensin-I converting enzyme inhibition, calcium-binding ability, dipeptidyl peptidase-IV inhibition, immunomodulation, and antiproliferative activity, which are discussed comprehensively in this review. Appropriate conditions for the hydrolysis process (e.g., type and concentration of enzymes, time, and temperature) play an important role in achieving the desired level of hydrolysis, thus affecting the functional and bioactive properties and stability of FPH. This review provides an in-depth and comprehensive discussion on the sources, process parameters, purification as well as functional and bioactive properties of FPHs. The most recent research findings on the impact of production parameters, bitterness of peptide, storage, and food processing conditions on functional properties and stability of FPH were also reported. More importantly, the recent studies on biological activities of FPH and in vivo health benefits were discussed with the possible mechanism of action. Furthermore, FPH-polyphenol conjugate, encapsulation, and digestive stability of FPH were discussed in terms of their potential to be utilized as a nutraceutical ingredient. Last but not the least, various industrial applications of FPH and the fate of FPH in terms of limitations, hurdles, future research directions, and challenges have been addressed.
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Affiliation(s)
| | | | - Mithun Singh Rajput
- Department of Pharmacology, Ramanbhai Patel College of Pharmacy, Charotar University of Science and Technology (CHARUSAT), Gujarat, India
| | - Soottawat Benjakul
- The International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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22
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Reátegui-Pinedo N, Salirrosas D, Sánchez-Tuesta L, Quiñones C, Jáuregui-Rosas SR, Barraza G, Cabrera A, Ayala-Jara C, Martinez RM, Baby AR, Prieto ZA. Characterization of Collagen from Three Genetic Lines (Gray, Red and F1) of Oreochromis niloticus (Tilapia) Skin in Young and Old Adults. Molecules 2022; 27:molecules27031123. [PMID: 35164387 PMCID: PMC8838504 DOI: 10.3390/molecules27031123] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/18/2022] [Accepted: 01/26/2022] [Indexed: 12/10/2022] Open
Abstract
From tilapia (Oreochromis niloticus) farming, the by-products have been identified as a source of collagen that could be used for the development of dermocosmetics or pharmaceutical products. However, the characteristics of collagen related to a specific strain or culture must be well defined prior to its application. Collagen was extracted from the skin of three strains of tilapia: red YY males (YY: two Y-type sex chromosomes), XX gray females, and the F1: offspring of crossing red YY males with XX gray females; at different ages in the adult phase, using acetic acid and pepsin enzyme. The characteristics of acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were shown by SDS-PAGE band profiles to be similar to bovine collagen type I (SIGMA), the PSC of gray tilapia being more fragile to temperature changes, consistent with the results of fractional viscosity. The characteristics of the F1 progeny were prioritized for being a commercially productive and sustainable source for the extraction of collagen, and the ASC form, being the one with the greatest stability and advantage over PSC, of importance to our investigations, leads to a controlled digestion as in the case of peptide induction, and also in the development of natural products in the pharmaceutical and/or dermocosmetic industry. Evaluations of the triple helix structure by FT-IR, X-ray diffraction and UV-visible spectroscopy give similar results between the strains: red, gray, and F1, and between ages in the adult form F1 (15, 24, and 36 months of age). Consequently, the skin of tilapia in adult form is recommended sustainably for up to 24 months of age where the collagen is obtained with the use of acetic acid without enzymatic treatment.
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Affiliation(s)
- Nataly Reátegui-Pinedo
- Department of Biological Sciences, Faculty of Biological Sciences, Universidad Nacional de Trujillo, Juan Pablo II Av., Trujillo 13008, Peru; (N.R.-P.); (D.S.); (L.S.-T.); (A.C.)
| | - David Salirrosas
- Department of Biological Sciences, Faculty of Biological Sciences, Universidad Nacional de Trujillo, Juan Pablo II Av., Trujillo 13008, Peru; (N.R.-P.); (D.S.); (L.S.-T.); (A.C.)
| | - Linda Sánchez-Tuesta
- Department of Biological Sciences, Faculty of Biological Sciences, Universidad Nacional de Trujillo, Juan Pablo II Av., Trujillo 13008, Peru; (N.R.-P.); (D.S.); (L.S.-T.); (A.C.)
| | - Claudio Quiñones
- School of human Medicines, Faculty of Human Medicine, Universidad Privada Antenor Orrego, Av. América Sur 3145, Trujillo 13008, Peru;
| | - Segundo R. Jáuregui-Rosas
- Department of Physics, Faculty of Physical Sciences and Mathematics, Universidad Nacional de Trujillo, Juan Pablo II Av., Trujillo 13008, Peru;
| | - Gabriela Barraza
- Department of Agricultural Sciences, Faculty of Agricultural Sciences, Universidad Nacional de Trujillo, Juan Pablo II Av., Trujillo 13008, Peru;
| | - Angelita Cabrera
- Department of Biological Sciences, Faculty of Biological Sciences, Universidad Nacional de Trujillo, Juan Pablo II Av., Trujillo 13008, Peru; (N.R.-P.); (D.S.); (L.S.-T.); (A.C.)
| | - Carmen Ayala-Jara
- Department of Pharmacotechnics, Faculty of Pharmacy and Biochemistry, Universidad Nacional de Trujillo, Juan Pablo II Av., Trujillo 13008, Peru;
| | - Renata Miliani Martinez
- Department of Pharmacy, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil;
| | - André Rolim Baby
- Department of Pharmacy, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil;
- Correspondence: (A.R.B.); (Z.A.P.)
| | - Zulita Adriana Prieto
- Department of Biological Sciences, Faculty of Biological Sciences, Universidad Nacional de Trujillo, Juan Pablo II Av., Trujillo 13008, Peru; (N.R.-P.); (D.S.); (L.S.-T.); (A.C.)
- Correspondence: (A.R.B.); (Z.A.P.)
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23
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Lemes AC, Egea MB, de Oliveira Filho JG, Gautério GV, Ribeiro BD, Coelho MAZ. Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review. Front Bioeng Biotechnol 2022; 9:802543. [PMID: 35155407 PMCID: PMC8829320 DOI: 10.3389/fbioe.2021.802543] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds can provide health benefits beyond the nutritional value and are originally present or added to food matrices. However, because they are part of the food matrices, most bioactive compounds remain in agroindustrial by-products. Agro-industrial by-products are generated in large quantities throughout the food production chain and can—when not properly treated—affect the environment, the profit, and the proper and nutritional distribution of food to people. Thus, it is important to adopt processes that increase the use of these agroindustrial by-products, including biological approaches, which can enhance the extraction and obtention of bioactive compounds, which enables their application in food and pharmaceutical industries. Biological processes have several advantages compared to nonbiological processes, including the provision of extracts with high quality and bioactivity, as well as extracts that present low toxicity and environmental impact. Among biological approaches, extraction from enzymes and fermentation stand out as tools for obtaining bioactive compounds from various agro-industrial wastes. In this sense, this article provides an overview of the main bioactive components found in agroindustrial by-products and the biological strategies for their extraction. We also provide information to enhance the use of these bioactive compounds, especially for the food and pharmaceutical industries.
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Affiliation(s)
- Ailton Cesar Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
| | | | | | - Gabrielle Victoria Gautério
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Bernardo Dias Ribeiro
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Maria Alice Zarur Coelho
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
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24
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Yathisha UG, Vaidya S, Sheshappa MB. Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2027964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Undiganalu Gangadharappa Yathisha
- Division of Food safety and Nutrition, Nitte University Center for Science Education and Research (NUCSER), Mangalore, Karnataka, India
| | - Sneha Vaidya
- Division of Food safety and Nutrition, Nitte University Center for Science Education and Research (NUCSER), Mangalore, Karnataka, India
| | - Mamatha Bangera Sheshappa
- Division of Food safety and Nutrition, Nitte University Center for Science Education and Research (NUCSER), Mangalore, Karnataka, India
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25
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Lima KO, da Rocha M, Alemán A, López-Caballero ME, Tovar CA, Gómez-Guillén MC, Montero P, Prentice C. Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish ( Cynoscion guatucupa) Protein Hydrolysate. Antioxidants (Basel) 2021; 10:antiox10101567. [PMID: 34679702 PMCID: PMC8533301 DOI: 10.3390/antiox10101567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 11/21/2022] Open
Abstract
The aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of storage were evaluated. In addition, microbiological and sensory analyses were performed. Four yogurt formulations were prepared: control yogurt (without additives, YC), yogurt with MD (2.1%, YMD), with the free hydrolysate (1.4%, YH) and the microencapsulated hydrolysate (3.5%, YHEn). Yogurts to which free and microencapsulated hydrolysates were added presented similar characteristics, such as a slight reduction in pH and increased acidity, with a greater tendency to present a yellow color compared with the control yogurt. Moreover, they showed less syneresis, the lowest value being that of YHEn, which also showed a slight increase in cohesiveness and greater rheological stability after one week of storage. All yogurts showed high counts of the microorganisms used as starters. The hydrolysate presence in both forms resulted in yogurts with antioxidant activity and potent ACE-inhibitory activity, which were maintained after 7 days of storage. The incorporation of the hydrolysate in the microencapsulated form presented greater advantages than the direct incorporation, since encapsulation masked the fishy flavor of the hydrolysate, resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.
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Affiliation(s)
- Karina Oliveira Lima
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande 96203-900, RS, Brazil; (K.O.L.); (C.P.)
| | - Meritaine da Rocha
- Laboratory of Microbiology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Santo Antônio da Patrulha 95500-000, RS, Brazil;
| | - Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.A.); (M.C.G.-G.)
| | - María Elvira López-Caballero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.A.); (M.C.G.-G.)
- Correspondence: (M.E.L.-C.); (P.M.)
| | - Clara A. Tovar
- Department of Applied Physics, University of Vigo, As Lagoas, 32004 Ourense, Spain;
| | - María Carmen Gómez-Guillén
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.A.); (M.C.G.-G.)
| | - Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.A.); (M.C.G.-G.)
- Correspondence: (M.E.L.-C.); (P.M.)
| | - Carlos Prentice
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande 96203-900, RS, Brazil; (K.O.L.); (C.P.)
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26
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Mongkonkamthorn N, Malila Y, Regenstein JM, Wangtueai S. Enzymatic Hydrolysis Optimization for Preparation of Tuna Dark Meat Hydrolysate with Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1974138] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Yuwares Malila
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology, Pathum Thani, Thailand
| | - Joe M. Regenstein
- Department of Food Science, College of Agriculture and Life Science, Cornell University, Ithaca, New York, USA
| | - Sutee Wangtueai
- Faculty of Agro-industry, Chiang Mai University, Chiang Mai, Thailand
- College of Maritime Studies and Management, Chiang Mai University, Smut Sakhon, Thailand
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Rodrigues DP, Calado R, Ameixa OM, Valcarcel J, Vázquez JA. Valorisation of Atlantic codfish (Gadus morhua) frames from the cure-salting industry as fish protein hydrolysates with in vitro bioactive properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Moreira TFM, Pessoa LGA, Seixas FAV, Ineu RP, Gonçalves OH, Leimann FV, Ribeiro RP. Chemometric evaluation of enzymatic hydrolysis in the production of fish protein hydrolysates with acetylcholinesterase inhibitory activity. Food Chem 2021; 367:130728. [PMID: 34380107 DOI: 10.1016/j.foodchem.2021.130728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/16/2021] [Accepted: 07/27/2021] [Indexed: 11/04/2022]
Abstract
Fish protein hydrolysates (FPH) obtained from industrial processing residues are sources of bioactive peptides. The enzymatic hydrolysis process is essential in obtaining specific bioactivities such as inhibition of the enzyme acetylcholinesterase (AChE). In this study the effect of different hydrolysis conditions on the properties of FPH to inhibit the enzyme acetylcholinesterase. A chemometric evaluation, based on a central composite rotatable design and principal component analysis, was applied to select hydrolysis conditions with best yield, degree of hydrolysis and acetylcholinesterase inhibition. Experimental design results for AChE inhibition were between 10.51 and 40.45% (20, 30 and 50 mg.mL-1 of FPH), and three hydrolysis conditions were selected based on PCA evaluation. The amino acids profile, FTIR and AChE inhibition kinetics were evaluated. Results showed a mixed type of inhibition behavior and, the docking molecular analyzes suggest that the inhibition AChE occurred due to the basic amino acids, mainly by arginine.
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Affiliation(s)
- Thaysa Fernandes Moya Moreira
- Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, CEP 87030-121, Maringá, PR, Brazil.
| | - Luiz Gustavo Antunes Pessoa
- Department of Technology, State University of Maringá, Av. Ângelo Moreira da Fonseca, 1800, CEP 87506-360, Umuarama, PR, Brazil
| | - Flavio Augusto Vicente Seixas
- Department of Technology, State University of Maringá, Av. Ângelo Moreira da Fonseca, 1800, CEP 87506-360, Umuarama, PR, Brazil
| | - Rafael Porto Ineu
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Fernanda Vitória Leimann
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
| | - Ricardo Pereira Ribeiro
- Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, CEP 87030-121, Maringá, PR, Brazil.
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Ali A, Wei S, Liu Z, Fan X, Sun Q, Xia Q, Liu S, Hao J, Deng C. Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111549] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02640-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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31
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Zhang L, Chen X, Wang Y, Guo F, Hu S, Hu J, Xiong H, Zhao Q. Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis. Food Chem 2021; 358:129861. [PMID: 33932761 DOI: 10.1016/j.foodchem.2021.129861] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 03/23/2021] [Accepted: 04/12/2021] [Indexed: 10/21/2022]
Abstract
The characteristics of rice dreg protein isolate (RDPI) treated by microfluidization (0, 40, 80, 120, and 160 MPa) with or without proteolysis were investigated. Alcalase, Neutrase, and the combination of the two (Alcalcase:Neutrase = 1:1 [w/w]) were adopted for hydrolysis. The surface hydrophobicity and solubility of RDPI were increased. As pressure increased, different structures of RDPI exhibited disaggregation (<120 MPa) and reaggregation (160 MPa), and the effect on proteolysis was significant. The solubility of Neutrase and combined enzyme hydrolysates was improved after microfluidization. Additionally, the optimum choice of microfluidization (40 MPa) and Neutrase was efficient for improving the DPPH radical scavenging activity. The results indicate that both pressure level and enzyme type synergistically determine the functionality and antioxidant activities of products. This work may provide an alternative methodology for improving the utilization of RDPI in the food industry through desirable modifications.
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Affiliation(s)
- Liqiong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Xianxin Chen
- Jiangxi Health Vocational College, Nanchang 330052, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Fanghua Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Song Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - 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.
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32
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Xie Z, Wang X, Yu S, He M, Yu S, Xiao H, Song Y. Antioxidant and functional properties of cowhide collagen peptides. J Food Sci 2021; 86:1802-1818. [PMID: 33822356 DOI: 10.1111/1750-3841.15666] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 11/27/2022]
Abstract
In the present study, antioxidant activities and functional properties of cowhide collagen antioxidant peptides (CCAPs) with different molecular weight (MW) were investigated. The optimum preparation conditions of CCAPs were hydrolysis time of 1.53 hr, temperature of 54.9 °C, pH 7.38, and neutral enzyme to trypsin ratio of 0.048 g: 0.016 g according to single factor test and response surface methodology (RSM). Three fractions (CCAP-I, CCAP-II, and CCAP-III) were obtained by ultrafiltration and lyophilization. Antioxidant activities revealed that CCAP-III had high reducing power activity (0.323 ± 0.035) and scavenging effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals (64.30 ± 5.99%), 2,2-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radicals (75.25 ± 3.14%), and hydroxyl radicals (68.26 ± 6.74%) compared to the other fractions. In addition, LC-MS/MS analysis showed that Ala-Gly-Glu-Arg, Gly-Ile-Ala-Gly-Glu-Arg, Gly-Pro-Ala-Gly-Pro-Ala-Gly-Pro-Arg, Gly-Val-Val-Gly-Pro-Glu-Gly-Ala-Arg and Gly-Phe-Ser-Gly-Leu-Asp-Gly-Ala-Lys were the major peptides of CCAP-III. CCAP-III showed good hygroscopicity (HYG), water holding capacity (WHC), and oil holding capacity (OHC) when compared with CCAP-I and CCAP-II. However, CCAP-II has great emulsifying properties, and CCAP-I has excellent foaming properties. Therefore, CCAPs can be used as a promising source of functional peptides with antioxidant properties. PRACTICAL APPLICATION: This study demonstrated the peptides of cowhide collagen has superior antioxidant and functional properties. This study provided a scientific basis for the preparation of antioxidant peptides from cowhide collagen.
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Affiliation(s)
- Zhike Xie
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China
| | - Xuguang Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China
| | - Shuyan Yu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China
| | - Ming He
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China
| | - Shaoxuan Yu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China
| | - Haifang Xiao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China
| | - Yuanda Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China
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33
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He C, Cao J, Bao Y, Sun Z, Liu Z, Li C. Characterization of lipid profiling in three parts (muscle, head and viscera) of tilapia (Oreochromis niloticus) using lipidomics with UPLC-ESI-Q-TOF-MS. Food Chem 2021; 347:129057. [PMID: 33484957 DOI: 10.1016/j.foodchem.2021.129057] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 12/16/2022]
Abstract
A lipidomic evaluation was performed on the tilapia muscle, head and viscera, including studying the composition, distribution and stereospecific characteristics of fatty acids and lipid species. The head and viscera lipids were significantly richer than the muscle lipids. Triacylglycerols were the predominant fraction (over 80% of total lipid in the muscle and head). Additionally, polyunsaturated fatty acids had higher percentages in phospholipids (30.35-52.05% of total fatty acids) than in triacylglycerols (18.11-25.15%). The C52:2 and C52:3 were the most abundant triacylglycerols, which indicates the potential application in infant food. Moreover, 622, 530 and 513 lipids were identified using ultraperformance liquid chromatography-quadrupole time-of-flight-mass spectrometry in the muscle, head and viscera, respectively. The three tilapia parts were distinguished using multivariate analysis. Five fatty acids and 33 lipid species were considered as the potential biomarkers. This comprehensive analysis will help to evaluate the lipid nutritional values and facilitate exploitation in tilapia consumption and processing.
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Affiliation(s)
- Chen He
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Jun Cao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
| | - Yuyan Bao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zexin Sun
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
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34
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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]
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35
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Production of Protein Hydrolysate Containing Antioxidant and Angiotensin -I-Converting Enzyme (ACE) Inhibitory Activities from Tuna (Katsuwonus pelamis) Blood. Processes (Basel) 2020. [DOI: 10.3390/pr8111518] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Tuna blood (TB) was subjected to enzymatic hydrolysis. The effects of the relationship of hydrolysis time (30–180 min) and enzyme concentration (0.5–3.0% w/w protein) on the degree of hydrolysis (DH), yield, antioxidant and angiotensin-I-converting enzyme (ACE) inhibitory activities were determined. The response surface methodology (RSM) showed that TB hydrolysis’s optimum conditions were hydrolysis for 180 min and Alcalase, Neutrase or Flavourzyme at 2.81%, 2.89% or 2.87% w/w protein, respectively. The hydrolysates with good DH (40–46%), yield (3.5–4.6%), the IC50 of DPPH (0.8–1.6 mg/mL) and ABTS (1.0–1.4 mg/mL) radical scavenging activity, ferric reducing antioxidant power (FRAP) value (0.28–0.65 mmol FeSO4/g) and IC50 of ACE inhibitory activity (0.15–0.28 mg/mL) were obtained with those conditions. The TB hydrolysate using Neutrase (TBHN) was selected for characterization in terms of amino acid composition, peptide fractions and sensory properties. The essential, hydrophobic and hydrophilic amino acids in TBHN were ~40%, 60% and 20% of total amino acids, respectively. The fraction of molecular weight <1 kDa showed the highest antioxidant and ACE inhibitory activities. Fishiness and bitterness were the main sensory properties of TBHN. Fortification of TBHN in mango jelly at ≤ 0.5% (w/w) was accepted by consumers as like moderately to like slightly, while mango jelly showed strong antioxidant and ACE inhibitory activities. TBHN could be developed for natural antioxidants and antihypertensive peptides in food and functional products.
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36
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Dion-Poulin A, Laroche M, Doyen A, Turgeon SL. Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures. Molecules 2020; 25:E5366. [PMID: 33212841 PMCID: PMC7698085 DOI: 10.3390/molecules25225366] [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: 10/15/2020] [Revised: 11/05/2020] [Accepted: 11/06/2020] [Indexed: 01/03/2023] Open
Abstract
The low consumer acceptance to entomophagy in Western society remains the strongest barrier of this practice, despite these numerous advantages. More positively, it was demonstrated that the attractiveness of edible insects can be enhanced by the use of insect ingredients. Currently, insect ingredients are mainly used as filler agents due to their poor functional properties. Nevertheless, new research on insect ingredient functionalities is emerging to overcome these issues. Recently, high hydrostatic pressure processing has been used to improve the functional properties of proteins. The study described here evaluates the functional properties of two commercial insect meals (Gryllodes sigillatus and Tenebrio molitor) and their respective hydrolysates generated by Alcalase®, conventionally and after pressurization pretreatment of the insect meals. Regardless of the insect species and treatments, water binding capacity, foaming and gelation properties did not improve after enzymatic hydrolysis. The low emulsion properties after enzymatic hydrolysis were due to rapid instability of emulsion. The pretreatment of mealworm meal with pressurization probably induced protein denaturation and aggregation phenomena which lowered the degree of hydrolysis. As expected, enzymatic digestion (with and without pressurization) increased the solubility, reaching values close to 100%. The pretreatment of mealworm meal with pressure further improved its solubility compared to control hydrolysate, while pressurization pretreatment decreased the solubility of cricket meal. These results may be related to the impact of pressurization on protein structure and therefore to the generation of different peptide compositions and profiles. The oil binding capacity also improved after enzymatic hydrolysis, but further for pressure-treated mealworm hydrolysate. Despite the moderate effect of pretreatment by high hydrostatic pressures, insect protein hydrolysates demonstrated interesting functional properties which could potentially facilitate their use in the food industry.
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Affiliation(s)
| | | | | | - Sylvie L. Turgeon
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.D.-P.); (M.L.); (A.D.)
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37
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Agrawal H, Joshi R, Gupta M. Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins. Cereal Chem 2020. [DOI: 10.1002/cche.10359] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Himani Agrawal
- Academy of Scientific and Innovative Research (AcSIR) CSIR‐Institute of Himalayan Bioresource Technology Palampur India
| | - Robin Joshi
- Academy of Scientific and Innovative Research (AcSIR) CSIR‐Institute of Himalayan Bioresource Technology Palampur India
| | - Mahesh Gupta
- Academy of Scientific and Innovative Research (AcSIR) CSIR‐Institute of Himalayan Bioresource Technology Palampur India
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38
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Pan M, Liu K, Yang J, Liu S, Wang S, Wang S. Advances on Food-Derived Peptidic Antioxidants-A Review. Antioxidants (Basel) 2020; 9:E799. [PMID: 32867173 PMCID: PMC7554705 DOI: 10.3390/antiox9090799] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shengmiao Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
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