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Sari TP, Dhamane AH, Pawar K, Bajaj M, Badgujar PC, Tarafdar A, Bodana V, Pareek S. High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal. Food Chem 2024; 448:139084. [PMID: 38569403 DOI: 10.1016/j.foodchem.2024.139084] [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: 10/02/2023] [Revised: 03/07/2024] [Accepted: 03/18/2024] [Indexed: 04/05/2024]
Abstract
Almond protein isolate (API) obtained from almond meal was processed using dynamic high-pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass). Microfluidisation caused significant reductions in the particle size and increased absolute zeta potential. SDS-PAGE analysis indicated reduction in band intensity and the complete disappearance of bands beyond 80 MPa. Structural analysis (by circular dichroism, UV-Vis, and intrinsic-fluorescence spectra) of the API revealed disaggregation (up to 80 MPa) and then re-aggregation beyond 80 MPa. Significant increments in protein digestibility (1.16-fold) and the protein digestibility corrected amino acid score (PDCAAS; 1.15-fold) were observed for the API (80 MPa) than control. Furthermore, significant improvements (P < 0.05) in the functional properties were observed, viz., the antioxidant activity, protein solubility, and emulsifying properties. Overall, the results revealed that moderate microfluidisation treatment (80 MPa) is an effective and sustainable technique for enhancing physico-chemical and functional attributes of API, thus potentially enabling its functional food/nutraceuticals application.
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Affiliation(s)
- T P Sari
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Amresh H Dhamane
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Kamlesh Pawar
- Centre of Excellence in Epigenetics, Department of Life Sciences, Shiv Nadar Institution of Eminence, Delhi NCR 201 314, India
| | - Mudit Bajaj
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India.
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Vikrant Bodana
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
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2
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Sarabandi K, Dashipour A, Akbarbaglu Z, Peighambardoust SH, Ayaseh A, Kafil HS, Jafari SM, Mousavi Khaneghah A. Incorporation of spray-dried encapsulated bioactive peptides from coconut ( Cocos nucifera L.) meal by-product in bread formulation. Food Sci Nutr 2024; 12:4723-4734. [PMID: 39055222 PMCID: PMC11266913 DOI: 10.1002/fsn3.4120] [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: 06/16/2023] [Revised: 03/01/2024] [Accepted: 03/12/2024] [Indexed: 07/27/2024] Open
Abstract
This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut-meal protein with maltodextrin (MD) and maltodextrin-pectin (MD-P) as carriers via spray-drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray-drying. Morphological features of free peptides (fragile and porous structures), spray-dried with MD (wrinkled with indented structures), and MD-P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%-43%), water activity (0.89-0.94), textural properties (1-1.6 N), specific volume (5.5-6 cm3/g), porosity (18%-27%), and color indices of the fortified product. MD-P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%-39.4% and 31.6%-46.8%, respectively). MD-P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations.
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Affiliation(s)
| | - Alireaza Dashipour
- Department of Food Science & Technology, School of MedicineZahedan University of Medical SciencesZahedanIran
- Cellular and Molecular Research CenterResearch Institute of Cellular and Molecular Sciences in Infectious Diseases, Zahedan University of Medical SciencesZahedanIran
| | - Zahra Akbarbaglu
- Department of Food ScienceCollege of Agriculture, University of TabrizTabrizIran
| | | | - Ali Ayaseh
- Department of Food ScienceCollege of Agriculture, University of TabrizTabrizIran
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Faculty of MedicineTabriz University of Medical SciencesTabrizIran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical EducationTehranIran
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3
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Ashaolu TJ, Le TD, Suttikhana I, Olatunji OJ, Farag MA. RETRACTED: Hemp bioactive peptides: Nutrition, functional properties and action mechanisms to maximize their nutraceutical applications and future prospects. Food Chem 2023; 414:135691. [PMID: 36808030 DOI: 10.1016/j.foodchem.2023.135691] [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: 12/05/2022] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023]
Abstract
This article has been retracted: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/locate/withdrawalpolicy). This review article has been retracted at the request of the Editor in Chief and authors. The article has been retracted as it duplicates several figures from a paper that had already appeared in Trends in Food Science & Technology, Volume 127, September 2022, Pages 303-318, without giving appropriate credit to this paper. One of the conditions of submission of a paper for publication is that authors declare explicitly that their work is original and has not appeared in a publication elsewhere. Re-use of any data should be appropriately cited. As such this article falls short of the scientific quality requirement of the journal. The third author admits responsibility for the oversight and wishes to apologize to the readers and editors of Food Chemistry for the inconvenience. The scientific community takes a very strong view on this matter and apologies are offered to readers of the journal that this was not detected during the submission process.
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Affiliation(s)
| | - Thanh-Do Le
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam
| | - Itthanan Suttikhana
- Department of Multifunctional Agriculture, Faculty of Agriculture and Technology, University of South Bohemia, České Budějovice, Czech Republic
| | - Opeyemi Joshua Olatunji
- African Genome Center, Mohammed VI Polytechnic University, Lot 660, Hay Moulay Rachid, Ben Guerir 43150, Morocco
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B. 11562, Cairo, Egypt.
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Kumar D, Tarafdar A, Dass SL, Pareek S, Badgujar PC. Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1195-1201. [PMID: 36908371 PMCID: PMC9998797 DOI: 10.1007/s13197-022-05437-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 10/18/2022]
Abstract
Spent hen meat is considered as a category of waste generated by the poultry sector which can lead to serious environmental concerns if not disposed and utilized properly. In this work, spent hen meat was hydrolysed by 2% Flavourzyme (6.5 pH, 55 °C) followed by ultrafiltration to produce three peptide fractions with molecular weights > 10 kDa, 5-10 kDa and < 5 kDa. These fractions were evaluated for antioxidant potential, SDS PAGE and amino acid profile. The SDS PAGE profile demonstrated bands in the low molecular weight (< 10 kDa) region. Peptide fractions of < 5 kDa exhibited highest antioxidant activity and, essential as well as hydrophobic amino acid composition than whole hydrolysate and other peptide fractions. Incorporation of the identified hydrolysate fraction in food could improve its shelf stability while serving as a preventive component against human degenerative diseases.
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Affiliation(s)
- Deepak Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028 India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
| | - Sneh Lata Dass
- Department of Food Technology, Sharda University, Greater Noida, Uttar Pradesh 201 306 India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028 India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028 India
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5
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Mahamud AU, Samonty I. Spent hen: Insights into pharmaceutical and commercial prospects. WORLD POULTRY SCI J 2023. [DOI: 10.1080/00439339.2023.2163954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | - Ismam Samonty
- Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh, Bangladesh
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ŞEN ARSLAN H, SARIÇOBAN C. Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01787-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Kumar D, Tarafdar A, Kumar Y, Dass SL, Pareek S, Badgujar PC. Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Madhu M, Kumar D, Sirohi R, Tarafdar A, Dhewa T, Aluko RE, Badgujar PC, Awasthi MK. Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework. CHEMOSPHERE 2022; 307:135650. [PMID: 35835242 DOI: 10.1016/j.chemosphere.2022.135650] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/16/2022] [Accepted: 07/05/2022] [Indexed: 06/15/2023]
Abstract
By-products of the meat processing industry which are often discarded as waste are excellent protein substrates for producing bioactive peptides through enzymatic hydrolysis. These peptides have tremendous potential for the development of functional food products but there is scanty information about the regulations on bioactive peptides or products in various parts of the world. This review focuses on the diverse bioactive peptides identified from different meat and meat by-products, their bioactivity and challenges associated in their production as well as factors limiting their effective commercialization. Furthermore, this report provides additional information on the possible toxic peptides formed during production of the bioactive peptides, which enables delineation of associated safety and risk. The regulatory framework in place for bioactive peptide-based foods in different jurisdictions and the future research directions are also discussed. Uniform quality, high cost, poor sensory acceptance, lack of toxicological studies and clinical evidence, paltry stability, and lack of bioavailability data are some of the key challenges hindering commercial advancement of bioactive peptide-based functional foods. Absorption, distribution, metabolism and excretion (ADME) studies in rodents, in vitro genotoxicity, and immunogenicity data could be considered as absolute pre-requisites to ensure safety of bioactive peptides. In the absence of ADME and genotoxicity data, long term usage to evaluate safety is highly warranted. Differences in legislations among countries pose challenge in the international trade of bioactive peptides-based functional foods. Harmonization of regulations could be a way out and hence further research in this area is encouraged.
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Affiliation(s)
- Madhuja Madhu
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India
| | - Deepak Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India; Food Science and Technology Section, Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Faridabad, 121004, Haryana, India
| | - Ranjna Sirohi
- Department of Chemical and Biological Engineering, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul, 02841, South Korea; Centre for Energy and Environmental Sustainability, Lucknow-226 029, Uttar Pradesh, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, 243122, Uttar Pradesh, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031, Haryana, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India.
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Taicheng Road 3#, Yangling, Shaanxi, 712100, China.
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Kumar Y, Tarafdar A, Kumar D, Saravanan C, Badgujar PC, Pharande A, Pareek S, Fawole OA. Polyphenols of Edible Macroalgae: Estimation of In Vitro Bio-Accessibility and Cytotoxicity, Quantification by LC-MS/MS and Potential Utilization as an Antimicrobial and Functional Food Ingredient. Antioxidants (Basel) 2022; 11:antiox11050993. [PMID: 35624857 PMCID: PMC9137927 DOI: 10.3390/antiox11050993] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 05/06/2022] [Accepted: 05/13/2022] [Indexed: 01/27/2023] Open
Abstract
Macroalgae are a rich source of polyphenols, and their ingestion promotes various health benefits. However, information on factors contributing to health benefits such as antioxidants, antimicrobial properties, bioaccessibility, and cytotoxicity is less explored and often unavailable. Therefore, this study aims to investigate the above-mentioned parameters for the brown and green macroalgae Sargassum wightii and Ulva rigida, respectively, collected from the southeast coast of India. S. wightii exhibited higher antioxidant activity and moderate antimicrobial activity against major food pathogens in an agar well diffusion assay and in the broth microdilution method (MIC50 being <0.5 mg/mL for all microorganisms tested). Both macroalgae extracts exhibited significantly high bioaccessibility of polyphenols. To evaluate the safety of the extracts, in vitro cytotoxicity by a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay was carried out on the primary cells: mouse splenic lymphocytes. An almost complete decline in the cell viability was seen at considerably high concentration (50 mg/mL), expressing the reasonably high safety of the extracts. The extracts of both macroalgae were quantified for polyphenols, wherein fucoxanthin (9.27 ± 2.28 mg/kg DW) and phloroglucinol (17.96 ± 2.80 mg/kg DW) were found to be greater in the S. wightii apart from other phenolics, like gallic acid, quercetin, vanillin, and ferulic acid. The results signify the tremendous scope for the value addition of S. wightii through extraction and purification of polyphenols for its potential exploitation in functional foods and nutraceuticals or as an antimicrobial ingredient in active or smart packaging.
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Affiliation(s)
- Yogesh Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131028, Haryana, India; (Y.K.); (D.K.)
| | - Ayon Tarafdar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131028, Haryana, India;
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243122, Uttar Pradesh, India
| | - Deepak Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131028, Haryana, India; (Y.K.); (D.K.)
| | - Chakkaravarthi Saravanan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131028, Haryana, India;
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131028, Haryana, India; (Y.K.); (D.K.)
- Correspondence: (P.C.B.); (S.P.); (O.A.F.)
| | - Aparna Pharande
- Laboratory Services Division, Ashwamedh Engineers & Consultants, Nashik 422009, Maharashtra, India;
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131028, Haryana, India
- Correspondence: (P.C.B.); (S.P.); (O.A.F.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
- Correspondence: (P.C.B.); (S.P.); (O.A.F.)
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Fan H, Wu J. Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review. BIORESOUR BIOPROCESS 2022; 9:43. [PMID: 35463462 PMCID: PMC9015908 DOI: 10.1186/s40643-022-00529-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 03/20/2022] [Indexed: 11/29/2022] Open
Abstract
Spent hen are egg-laying hens reaching the end of their laying cycles; billions of spent hens are produced globally each year. Differences in people's attitudes towards spent hen as foods lead to their different fates among countries. While spent hens are consumed as raw or processed meat products in Asian countries such as China, India, Korea, and Thailand, they are treated as a byproduct or waste, not a food product, in the western society; they are instead disposed by burial, incineration, composting (as fertilizers), or rendering into animal feed and pet food, which either create little market value or cause animal welfare and environmental concerns. Despite being a waste, spent hen is a rich source of animal proteins and lipids, which are suitable starting materials for developing valorized products. This review discussed the conventional uses of spent hens, including food, animal feed, pet food, and compost, and the emerging uses, including biomaterials and functional food ingredients. These recent advances enable more sustainable utilization of spent hen, contributing to alternative solutions to its disposal while yielding residual value to the egg industry. Future research will continue to focus on the conversion of spent hen biomass into value-added products. Graphical abstract
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Affiliation(s)
- Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, AB T6G 2P5 Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, AB T6G 2P5 Canada
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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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An Occam’s razor: Synthesis of osteoinductive nanocrystalline implant coatings on hierarchical superstructures formed by Mugil cephalus skin hydrolysate. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.11.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9247998] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Whole spent hen meat of Indian commercial layer bird (BV-300 breed) was enzymatically hydrolyzed using Flavourzyme® derived from Aspergillus oryzae. Different time, temperature, and pH combinations generated through response surface methodology (RSM) were tested to find the optimal hydrolysis condition at which maximum antioxidant potential and degree of hydrolysis can be achieved. Hydrolysis for 30 min at a temperature of 53.9°C and pH of 6.56 was found suitable for achieving high degree of hydrolysis and antioxidant activity. Antioxidant potential at optimized conditions was estimated at 93.26% by DPPH radical scavenging assay and 2.32 mM TEAC by FRAP assay. Amino acid profiling of the hydrolysate correlated very well with SDS-PAGE profiling. SDS-PAGE results confirmed that 30 min hydrolysis time was enough to produce low molecular weight peptides (2–5 kDa) with high antioxidant potential. Antioxidant rich Indian spent hen meat hydrolysate powder was economically produced using spray drying. Sensory analysis revealed that 10% hydrolysate powder had satisfactory overall acceptability and has potential to be used in health/functional foods at this concentration. This is the first study wherein optimum hydrolysis conditions for Indian spent hen meat have been reported.
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