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Ho TC, Roy VC, Chamika WAS, Ali MS, Haque AR, Park JS, Lee HJ, Chun BS. Subcritical water-assisted fish gelatin hydrolysis for astaxanthin-loaded fish oil emulsion stability. Int J Biol Macromol 2024; 267:131242. [PMID: 38554910 DOI: 10.1016/j.ijbiomac.2024.131242] [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: 09/26/2023] [Revised: 03/09/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
Though gelatin emulsifying properties have been intensively studied, how low-molecular-weight (LMW) fish gelatin affects astaxanthin (AST)-loaded fish oil emulsion stability remains elusive. In this study, subcritical water hydrolysis (SWH)-modified LMW fish gelatin (SWHG) was produced from 110 °C to 180 °C and used to enhance the AST steadiness in oil/water emulsions in the presence of an emulsifier, lecithin. In the prepared emulsions, the surface charge increased while droplet size decreased with the decrease in gelatin MW due to the reduced thickness of the adsorbed gelatin membrane. LMW gelatin and lecithin could form a firm-absorbed layer on the droplet surface by electrostatic interaction between amide groups of gelatin molecules and phosphate groups of lecithin, thus stabilizing the emulsions. SWHG improved the creaming stability of the emulsions and hindered the oxygen- and light-induced AST degradation for 11 months compared to high MW gelatin. Whereas, the control emulsion showed noticeable phase separation after two weeks of storage. These findings prove the advantage of the SWH approach and propose the use of SWHG in oil-in-water emulsions for AST stabilization.
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Affiliation(s)
- Truc Cong Ho
- PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si, Gyeongsangnam-do 50620, Republic of Korea; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea; Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | | | - Md Sadek Ali
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Ahmed Redwan Haque
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Hee-Jeong Lee
- Department of Food and Nutrition, Kyungsung University, 309 Suyeong-ro, Nam-gu, Busan 48434, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.
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Roy VC, Islam MR, Sadia S, Yeasmin M, Park JS, Lee HJ, Chun BS. Trash to Treasure: An Up-to-Date Understanding of the Valorization of Seafood By-Products, Targeting the Major Bioactive Compounds. Mar Drugs 2023; 21:485. [PMID: 37755098 PMCID: PMC10532690 DOI: 10.3390/md21090485] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/04/2023] [Accepted: 09/05/2023] [Indexed: 09/28/2023] Open
Abstract
Fishery production is exponentially growing, and its by-products negatively impact industries' economic and environmental status. The large amount of bioactive micro- and macromolecules in fishery by-products, including lipids, proteins, peptides, amino acids, vitamins, carotenoids, enzymes, collagen, gelatin, chitin, chitosan, and fucoidan, need to be utilized through effective strategies and proper management. Due to the bioactive and healthy compounds in fishery discards, these components can be used as functional food ingredients. Fishery discards have inorganic or organic value to add to or implement in various sectors (such as the agriculture, medical, and pharmaceutical industries). However, the best use of these postharvest raw materials for human welfare remains unelucidated in the scientific community. This review article describes the most useful techniques and methods, such as obtaining proteins and peptides, fatty acids, enzymes, minerals, and carotenoids, as well as collagen, gelatin, and polysaccharides such as chitin-chitosan and fucoidan, to ensure the best use of fishery discards. Marine-derived bioactive compounds have biological activities, such as antioxidant, anticancer, antidiabetic, anti-inflammatory, and antimicrobial activities. These high-value compounds are used in various industrial sectors, such as the food and cosmetic industries, owing to their unique functional and characteristic structures. This study aimed to determine the gap between misused fishery discards and their effects on the environment and create awareness for the complete valorization of fishery discards, targeting a sustainable world.
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Affiliation(s)
- Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Md. Rakibul Islam
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Sultana Sadia
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Momota Yeasmin
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea;
| | - Hee-Jeong Lee
- Department of Food Science and Nutrition, Kyungsung University, Busan 48434, Republic of Korea;
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea;
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3
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El Boumlasy S, Mangraviti D, Arena K, Cacciola F, Asraoui F, Debdoubi A. Determination of astaxanthin and astaxanthin esters in three samples of shrimp waste ( Parapenaeus longirostris) by high performance liquid chromatography coupled photo-diode array and mass spectrometry detection. Nat Prod Res 2023:1-8. [PMID: 37572009 DOI: 10.1080/14786419.2023.2245959] [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: 05/16/2023] [Revised: 07/16/2023] [Accepted: 07/29/2023] [Indexed: 08/14/2023]
Abstract
The present study aimed to identify the content of astaxanthin and its esterified forms using high-performance liquid chromatography coupled with diode array and atmospheric pressure chemical ionisation mass spectrometry detection in three samples of shrimp waste. The analyses revealed twenty-one astaxanthin derivatives, including astaxanthin in free form, across all three extracts with the highest number of derivatives observed in the head extract. The shell extract had a lower content of astaxanthin and its esterified forms, with monoesterified astaxanthins being the major components, with contents ranging from 0.5-1 mg g-1. On the other hand, in both global waste and head extracts, astaxanthin diesters were found to be the dominant bioactive compounds, with contents ranging from 0.7-5.2 mg g-1 and 10.2-18.2 mg g-1, respectively. Notably, the astaxanthin content extracted from head was significantly higher compared to other extracts, indicating its potential as a valuable source of bioactive compounds.
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Affiliation(s)
- Soumia El Boumlasy
- Laboratory of Materials-Catalysis, Chemistry Department, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Domenica Mangraviti
- Department of Chemical Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Katia Arena
- Department of Chemical Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Messina, Italy
| | - Fadoua Asraoui
- Laboratory of Applied Biology and Pathology, Department of Biology, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Abderrahmane Debdoubi
- Laboratory of Materials-Catalysis, Chemistry Department, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan, Morocco
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4
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Yu J, Xu S, Goksen G, Yi C, Shao P. Chitosan films plasticized with choline-based deep eutectic solvents: UV shielding, antioxidant, and antibacterial properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/06/2022]
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5
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Ali MS, Ho TC, Razack SA, Haq M, Roy VC, Park JS, Kang HW, Chun BS. Oligochitosan recovered from shrimp shells through subcritical water hydrolysis: Molecular size reduction and biological activities. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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6
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Shi F, Hai X, Zhu Y, Ma L, Wang L, Yin J, Li X, Yang Z, Yuan M, Xiong H, Gao Y. Ultrasonic assisted extraction of polyphenols from bayberry by deep eutectic supramolecular polymer and its application in bio-active film. ULTRASONICS SONOCHEMISTRY 2023; 92:106283. [PMID: 36610241 PMCID: PMC9829923 DOI: 10.1016/j.ultsonch.2022.106283] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/05/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
Ultrasound and deep eutectic supramolecular polymers (DESP) is a novel combination of green extraction method for phytochemicals. In this study, a new type of green extractant was developed: DESP. It is a derivative of deep eutectic solvent (DES) and was prepared by supramolecular polymer unit β-cyclodextrin (β-CD) as hydrogen bond acceptor (HBA) and organic acid as hydrogen bond donor (HBD). The current work focuses on the use of ultrasonic-assisted (UAE) DESP extraction of polyphenolic compounds (PCs) from bayberry. The experimental results showed that DESP synthesized with β-CD and lactic acid (LA) in a ratio of 1:1 (w/w %) had the best extraction effect. And by using a three-level factor experiment and the response surface method, the predicted TPC content is very close to the actual content (28.85 ± 1.27 mg GAE/g). The DESP extract including PCs were further used as plasticizer for chitosan (CS) to prepare highly active green biofilms (DESP-CS). It is possible to reduce the tedious procedures for separating biologically active substances from DESP. The experiment proved that the prepared films have good mechanical properties, plastic deformation resistance, thermal stability and antioxidant activity.
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Affiliation(s)
- Feng Shi
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, PR China
| | - Xiaoping Hai
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, PR China
| | - Yun Zhu
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, PR China
| | - Lei Ma
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, PR China
| | - Lina Wang
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, PR China
| | - Jinfang Yin
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, PR China
| | - Xiaofen Li
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, PR China
| | - Zhi Yang
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, PR China
| | - Mingwei Yuan
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650504, PR China
| | - Huabin Xiong
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, PR China.
| | - Yuntao Gao
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650504, PR China.
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7
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Park JS, Roy VC, Kim SY, Lee SC, Chun BS. Extraction of edible oils and amino acids from eel by-products using clean compressed solvents: An approach of complete valorization. Food Chem 2022; 388:132949. [DOI: 10.1016/j.foodchem.2022.132949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 04/04/2022] [Accepted: 04/08/2022] [Indexed: 11/26/2022]
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8
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Wang X, Le B, Na Z, Bak KH, Zhang Y, Fu Y. Off‐flavor compounds in collagen peptides from fish: Formation, detection and removal. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xilong Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Bei Le
- College of Food Science Southwest University Chongqing 400715 China
| | - Zhang Na
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of 4Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Kathrine H. Bak
- Institute of Food Safety Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1 1210 Vienna Austria
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
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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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10
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Yu J, Liu X, Zhang L, Shao P, Wu W, Chen Z, Li J, Renard CM. An overview of carotenoid extractions using green solvents assisted by Z-isomerization. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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High-Pressure Technologies for the Recovery of Bioactive Molecules from Agro-Industrial Waste. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073642] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Large amounts of food waste are produced each year. These residues require appropriate management to reduce their environmental impact and, at the same time, economic loss. However, this waste is still rich in compounds (e.g., colorants, antioxidants, polyphenols, fatty acids, vitamins, and proteins) that can find potential applications in food, pharmaceutical, and cosmetic industries. Conventional extraction techniques suffer some drawbacks when applied to the exploitation of food residues, including large amounts of polluting solvents, increased time of extraction, possible degradation of the active molecules during extraction, low yields, and reduced extraction selectivity. For these reasons, advanced extraction techniques have emerged in order to obtain efficient residue exploitation using more sustainable processes. In particular, performing extraction under high-pressure conditions, such as supercritical fluids and pressurized liquid extraction, offers several advantages for the extraction of bioactive molecules. These include the reduced use of toxic solvents, reduced extraction time, high selectivity, and the possibility of being applied in combination in a cascade of progressive extractions. In this review, an overview of high-pressure extraction techniques related to the recovery of high added value compounds from waste generated in food industries is presented and a critical discussion of the advantages and disadvantages of each process is reported. Furthermore, the possibility of combined multi-stage extractions, as well as economic and environmental aspects, are discussed in order to provide a complete overview of the topic.
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Chandra Roy V, Abdur Razzak M, Cong Ho T, Surendhiran D, Park JS, Chun BS. Fabrication of zein and κ-carrageenan colloidal particles for encapsulation of quercetin: In-vitro digestibility and bio-potential activities. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.04.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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13
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Ahmadkelayeh S, Cheema SK, Hawboldt K. Supercritical CO2 extraction of lipids and astaxanthin from Atlantic shrimp by-products with static co-solvents: Process optimization and mathematical modeling studies. J CO2 UTIL 2022. [DOI: 10.1016/j.jcou.2022.101938] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Cretton M, Malanga G, Mazzuca Sobczuk T, Mazzuca M. Marine lipids as a source of high-quality fatty acids and antioxidants. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2042555] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Martina Cretton
- Facultad de Ciencias Naturales y Ciencias de la Salud, Departamento de Química, Universidad Nacional de la Patagonia San Juan Bosco, Chubut, Argentina
- CONICET - Centro de Investigación yTransferencia Golfo San Jorge (CIT-GSJ), Comodoro Rivadavia,Chubut, Argentina
| | - Gabriela Malanga
- Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires. Instituto de Bioquímica y Medicina Molecular (IBIMOL), Buenos Aires, Argentina
| | - Tania Mazzuca Sobczuk
- Departamento de Ingeniería Química, Campus de Excelencia Internacional Agroalimentario (CeiA3), Universidad de Almería, Spain
| | - Marcia Mazzuca
- Facultad de Ciencias Naturales y Ciencias de la Salud, Departamento de Química, Universidad Nacional de la Patagonia San Juan Bosco, Chubut, Argentina
- CONICET - Centro de Investigación yTransferencia Golfo San Jorge (CIT-GSJ), Comodoro Rivadavia,Chubut, Argentina
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Roy VC, Park JS, Ho TC, Chun BS. Lipid Indexes and Quality Evaluation of Omega-3 Rich Oil from the Waste of Japanese Spanish Mackerel Extracted by Supercritical CO 2. Mar Drugs 2022; 20:70. [PMID: 35049925 PMCID: PMC8780132 DOI: 10.3390/md20010070] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 12/10/2022] Open
Abstract
Japanese Spanish mackerel (JSM) (Scomberomorus niphonius) is a marine fish species containing health-beneficial polyunsaturated fatty acids (PUFAs). In the present study, the quality of JSM by-products oils extracted by supercritical CO2 (SC-CO2) and organic solvent extraction was compared in terms of physico-chemical properties of the oils. Eicosapentaenoic acid (EPA) is one of the important polyunsaturated fatty acids present in SC-CO2-extracted skin and muscle oil 5.81 ± 0.69% and 4.93 ± 0.06%, respectively. The amount of docosahexaenoic acid (DHA) in SC-CO2-extracted skin and muscle oil was 12.56 ± 0.38% and 15.01 ± 0.28%, respectively. EPA and DHA are considered as important PUFAs for the development of brain function and the prevention of coronary heart diseases. Extracted oils showed considerable antioxidant activity. In the obtained oils, atherogenic index (AI) values varied from 0.72 to 0.93 and thrombogenic index (TI) ranged from 0.75 to 0.92, which is considered an acceptable level. Fatty acid composition, bio potentiality, thermogravimetric, and vitamin D analysis showed that oils extracted from JSM by-products can be a good source of oil for application in food, pharmaceutical and cosmetic industries. Therefore, the present research revealed the potentiality of green valorisation of S. niphonius by-products as a possible sustainable approach for targeting the era of zero waste.
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Affiliation(s)
- Vikash Chandra Roy
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
| | - Truc Cong Ho
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
- PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si 50620, Gyeongsangnam-do, Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
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Roy VC, Shiran Chamika WA, Park JS, Ho TC, Khan F, Kim YM, Chun BS. Preparation of bio-functional surimi gel incorporation of fish oil and green tea extracts: Physico-chemical activities, in-vitro digestibility, and bacteriostatic properties. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108402] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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17
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El boumlasy S, La Spada F, Tuccitto N, Marletta G, Mínguez CL, Meca G, Rovetto EI, Pane A, Debdoubi A, Cacciola SO. Inhibitory Activity of Shrimp Waste Extracts on Fungal and Oomycete Plant Pathogens. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10112452. [PMID: 34834815 PMCID: PMC8619012 DOI: 10.3390/plants10112452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 05/11/2023]
Abstract
(1) Background: This study was aimed at determining the in vitro inhibitory effect of new natural substances obtained by minimal processing from shrimp wastes on fungi and oomycetes in the genera Alternaria, Colletotrichum, Fusarium, Penicillium, Plenodomus and Phytophthora; the effectiveness of the substance with the highest in vitro activity in preventing citrus and apple fruit rot incited by P. digitatum and P. expansum, respectively, was also evaluated. (2) Methods: The four tested substances, water-extract, EtOAc-extract, MetOH-extract and nitric-extract, were analyzed by HPLC-ESI-MS-TOF; in vitro preliminary tests were carried out to determine the minimal inhibitory/fungicidal concentrations (MIC and MFC, respectively) of the raw dry powder, EtOAc-extract, MetOH-extract and nitric-extract for each pathogen. (3) Results: in the agar-diffusion-assay, nitric-extract showed an inhibitory effect on all pathogens, at all concentrations tested (100, 75, 50 and 25%); the maximum activity was on Plenodomus tracheiphilus, C. gloeosporioides and Ph. nicotianae; the diameters of inhibition halos were directly proportional to the extract concentration; values of MIC and MFC of this extract for all pathogens ranged from 2 to 3.5%; the highest concentrations (50 to 100%) tested in vivo were effective in preventing citrus and apple fruit molds. (4) Conclusions: This study contributes to the search for natural and ecofriendly substances for the control of pre- and post-harvest plant pathogens.
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Affiliation(s)
- Soumia El boumlasy
- Laboratory of Materials-Catalysis, Chemistry Department, Faculty of Science, University Abdelmalek Essaadi, Tetouan B.P. 2117, Morocco; (S.E.b.); (A.D.)
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
| | - Federico La Spada
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
| | - Nunzio Tuccitto
- Consorzio per lo Sviluppo dei Sistemi a Grande Interfase, CSGI, Viale A. Doria 6, 95125 Catania, Italy; (N.T.); (G.M.)
- Department of Chemical Sciences, Università degli Studi di Catania, Viale A. Doria 6, 95125 Catania, Italy
| | - Giovanni Marletta
- Consorzio per lo Sviluppo dei Sistemi a Grande Interfase, CSGI, Viale A. Doria 6, 95125 Catania, Italy; (N.T.); (G.M.)
- Department of Chemical Sciences, Università degli Studi di Catania, Viale A. Doria 6, 95125 Catania, Italy
| | - Carlos Luz Mínguez
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.M.); (G.M.)
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.M.); (G.M.)
| | - Ermes Ivan Rovetto
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
| | - Antonella Pane
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
| | - Abderrahmane Debdoubi
- Laboratory of Materials-Catalysis, Chemistry Department, Faculty of Science, University Abdelmalek Essaadi, Tetouan B.P. 2117, Morocco; (S.E.b.); (A.D.)
| | - Santa Olga Cacciola
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
- Correspondence: ; Tel.: +39-095-7147371
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18
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Liu Z, Liu Q, Zhang D, Wei S, Sun Q, Xia Q, Shi W, Ji H, Liu S. Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp. Foods 2021; 10:foods10112603. [PMID: 34828883 PMCID: PMC8619515 DOI: 10.3390/foods10112603] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/08/2021] [Accepted: 10/19/2021] [Indexed: 12/28/2022] Open
Abstract
The nutritional components of different parts (meat, head, shell and tail) of Litopenaeus vannamei (L.v), Macrobrachium rosenbergii (M.r), Penaeus monodon (P.m), Fenneropenaeus chinensis (F.c), and Penaeus japonicus (P.j) were analyzed and their nutritional values were evaluated. For the five species of shrimp, the meat yield was 37.47–55.94%, and the byproduct yield was 44.06–62.53%. The meat yields of L.v and F.c were the highest (55.94 and 55.92%, respectively), and the meat yield of M.r was the lowest (37.47%). The shrimp contain high amounts of crude protein, and the values of the amino acid score (AAS), chemical score (CS), and essential amino index (EAAI) were greater than or close to 1.00, indicating that shrimp protein had higher nutritional value. The shrimp head was rich in polyunsaturated fatty acids and the ratio of n-6 to n-3 PUFAs was from 0.37 to 1.68, indicating that the shrimp head is rich in n-3 PUFAs and is a good source of n-3 PUFAs. The five species of shrimp were rich in macro- and micro-minerals, especially in shrimp byproducts. The shrimp byproducts were also rich in other bioactive ingredients (astaxanthin), which are also very valuable for developing biological resources. Therefore, shrimp have many nutritional benefits, and their byproducts can also be used to develop natural nutraceuticals, which are considered to be one of the healthiest foods.
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Affiliation(s)
- Zhenyang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (Z.L.); (Q.L.); (D.Z.); (S.W.); (Q.S.); (Q.X.); (H.J.)
| | - Qiumei Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (Z.L.); (Q.L.); (D.Z.); (S.W.); (Q.S.); (Q.X.); (H.J.)
| | - Di Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (Z.L.); (Q.L.); (D.Z.); (S.W.); (Q.S.); (Q.X.); (H.J.)
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (Z.L.); (Q.L.); (D.Z.); (S.W.); (Q.S.); (Q.X.); (H.J.)
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (Z.L.); (Q.L.); (D.Z.); (S.W.); (Q.S.); (Q.X.); (H.J.)
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (Z.L.); (Q.L.); (D.Z.); (S.W.); (Q.S.); (Q.X.); (H.J.)
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (Z.L.); (Q.L.); (D.Z.); (S.W.); (Q.S.); (Q.X.); (H.J.)
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (Z.L.); (Q.L.); (D.Z.); (S.W.); (Q.S.); (Q.X.); (H.J.)
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence:
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19
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Buranachokpaisan K, Muangrat R, Chalermchat Y. Supercritical CO
2
extraction of residual oil from pressed sesame seed cake: Optimization and its physicochemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15722] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kritika Buranachokpaisan
- Division of Food Science and Technology Faculty of Agro‐Industry Chiang Mai University Muang Thailand
| | - Rattana Muangrat
- Division of Food Process Engineering Faculty of Agro‐Industry Chiang Mai University Muang Thailand
- Cluster of High Value Product from Thai rice and Plant for Health Chiang Mai University Muang Thailand
| | - Yongyut Chalermchat
- Division of Food Process Engineering Faculty of Agro‐Industry Chiang Mai University Muang Thailand
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20
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Cabanillas-Bojórquez LA, Gutiérrez-Grijalva EP, González-Aguilar GA, López-Martinez LX, Castillo-López RI, Bastidas-Bastidas PDJ, Heredia JB. Valorization of Fermented Shrimp Waste with Supercritical CO 2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity. Molecules 2021; 26:molecules26154465. [PMID: 34361618 PMCID: PMC8348114 DOI: 10.3390/molecules26154465] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/20/2021] [Accepted: 07/20/2021] [Indexed: 11/16/2022] Open
Abstract
Lactic acid fermentation increases the bioactive properties of shrimp waste. Astaxanthin is the principal carotenoid present in shrimp waste, which can be found esterified in the liquid fraction (liquor) after its lactic acid fermentation. Supercritical CO2 technology has been proposed as a green alternative to obtain astaxanthin from fermented shrimp waste. This study aimed to optimize astaxanthin extraction by supercritical CO2 technology from fermented liquor of shrimp waste and study bioaccessibility using simulated gastrointestinal digestion (GD) of the optimized extract. A Box–Behnken design with three variables (pressure, temperature, and flow rate) was used to optimize the supercritical CO2 extraction. The optimized CO2 extract was obtained at 300 bar, 60 °C, and 6 mL/min, and the estimated characteristics showed a predictive extraction yield of 11.17%, antioxidant capacity of 1.965 mmol of Trolox equivalent (TE)/g, and astaxanthin concentration of 0.6353 µg/g. The experiment with optimal conditions performed to validate the predicted values showed an extraction yield of 12.62%, an antioxidant capacity of 1.784 mmol TE/g, and an astaxanthin concentration of 0.52 µg/g. The astaxanthin concentration decreased, and the antioxidant capacity of the optimized extract increased during gastrointestinal digestion. In conclusion, our optimized supercritical CO2 process is suitable for obtaining astaxanthin from shrimp by-products after lactic acid fermentation.
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Affiliation(s)
- Luis Angel Cabanillas-Bojórquez
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico; (L.A.C.-B.); (P.d.J.B.-B.)
| | - Erick Paul Gutiérrez-Grijalva
- Cátedras CONACyT-Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico;
| | - Gustavo Adolfo González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, A. C. CTAOV, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo CP 83304, Sonora, Mexico;
| | - Leticia Xochitl López-Martinez
- Cátedras CONACyT-Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo CP 83304, Sonora, Mexico;
| | - Ramón Ignacio Castillo-López
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán CP 80013, Sinaloa, Mexico;
| | - Pedro de Jesús Bastidas-Bastidas
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico; (L.A.C.-B.); (P.d.J.B.-B.)
| | - José Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico; (L.A.C.-B.); (P.d.J.B.-B.)
- Correspondence:
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21
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Chamika WAS, Ho TC, Roy VC, Kiddane AT, Park JS, Kim GD, Chun BS. In vitro characterization of bioactive compounds extracted from sea urchin (Stomopneustes variolaris) using green and conventional techniques. Food Chem 2021; 361:129866. [PMID: 34091399 DOI: 10.1016/j.foodchem.2021.129866] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 03/28/2021] [Accepted: 04/13/2021] [Indexed: 02/06/2023]
Abstract
This study investigated the in vitro bioactivities of extracts obtained from viscera, spines, shells, and gonads of Stomopneustes variolaris using subcritical water extraction (SWE) at 110 °C, 150 °C, 190 °C, and 230 °C and Soxhlet extraction. The highest amounts of phenolics (22.68 ± 0.05 mg GAE/g), flavonoids (27.11 ± 0.10 mg RE/g), and proteins (40.25 ± 0.84 mg BSA/g) were recorded from gonads at 230 °C, whereas maximum sugar content (23.38 ± 1.30 mg glucose/g) was in viscera at 150 °C. Gonads at 230 °C exhibited the highest DPPH activity (78.68 ± 0.18%), whereas viscera at 150 °C exhibited the highest ABTS+ (98.92 ± 1.27%) and protein denaturation inhibition activity (37.13 ± 9.94%). Viscera at 110 °C claimed the highest amylase inhibition (42.46 ± 0.83%), and spines at 150 °C had the highest anticancer activity (IC50 = 767.47 μg/mL). SWE achieved superior results in bioactive compound recovery and detected higher levels of bioactivities (p < 0.05). Results suggest processing sea urchin extracts via SWE has potential application to the food and pharmaceutical industries.
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Affiliation(s)
- Weerathunga Arachchige Shiran Chamika
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries and Marine Science, Faculty of Fisheries and Ocean Sciences, Ocean University of Sri Lanka, Mahawela Road, Tangalle 82200, Sri Lanka
| | - Truc Cong Ho
- Institute of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea
| | - Vikash Chandra Roy
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh
| | - Anley Teferra Kiddane
- Department of Microbiology, College of Natural Sciences, Pukyong National University, Busan 48513, Republic of Korea
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea
| | - Gun-Do Kim
- Department of Microbiology, College of Natural Sciences, Pukyong National University, Busan 48513, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea.
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22
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Park J, Kim S, Lee S, Jeong Y, Roy VC, Rizkyana AD, Chun B. Edible oil extracted from anchovies using supercritical CO
2
: Availability of fat‐soluble vitamins and comparison with commercial oils. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15441] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jin‐Seok Park
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Sung‐Yeoul Kim
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Seung‐Chan Lee
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Yu‐Rin Jeong
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Vikash Chandra Roy
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
- Department of Fisheries Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
| | - Amellia Dwi Rizkyana
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Byung‐Soo Chun
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
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23
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Amino Acid Profiles and Biopotentiality of Hydrolysates Obtained from Comb Penshell ( Atrina pectinata) Viscera Using Subcritical Water Hydrolysis. Mar Drugs 2021; 19:md19030137. [PMID: 33804423 PMCID: PMC7999596 DOI: 10.3390/md19030137] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 02/25/2021] [Accepted: 02/26/2021] [Indexed: 12/13/2022] Open
Abstract
The recovery of amino acids and other important bioactive compounds from the comb penshell (Atrina pectinata) using subcritical water hydrolysis was performed. A wide range of extraction temperatures from 140 to 290 °C was used to evaluate the release of proteins and amino acids. The amount of crude protein was the highest (36.14 ± 1.39 mg bovine serum albumin/g) at 200 °C, whereas a further increase in temperature showed the degradation of the crude protein content. The highest amount of amino acids (74.80 mg/g) was at 230 °C, indicating that the temperature range of 170–230 °C is suitable for the extraction of protein-rich compounds using subcritical water hydrolysis. Molecular weights of the peptides obtained from comb penshell viscera decreased with the increasing temperature. SDS-PAGE revealed that the molecular weight of peptides present in the hydrolysates above the 200 °C extraction temperature was ≤ 1000 Da. Radical scavenging activities were analyzed to evaluate the antioxidant activities of the hydrolysates. A. pectinata hydrolysates also showed a particularly good antihypertensive activity, proving that this raw material can be an effective source of amino acids and marine bioactive peptides.
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24
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Franklin EC, Haq M, Roy VC, Park J, Chun B. Supercritical CO
2
extraction and quality comparison of lipids from Yellowtail fish (
Seriola quinqueradiata
) waste in different conditions. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14892] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ejim Chijioke Franklin
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Monjurul Haq
- Department of Fisheries and Marine Bioscience Jashore University of Science and Technology Jashore Bangladesh
| | - Vikash Chandra Roy
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
- Department of Fisheries Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
| | - Jin‐Seok Park
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Byung‐Soo Chun
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
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25
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Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient. Mar Drugs 2020; 18:md18080406. [PMID: 32752203 PMCID: PMC7459837 DOI: 10.3390/md18080406] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/26/2020] [Accepted: 07/28/2020] [Indexed: 12/12/2022] Open
Abstract
Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.
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