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Tkaczewska J, Kulawik P, Jamróz E, Čagalj M, Matas RF, Šimat V. Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:707-715. [PMID: 37669418 DOI: 10.1002/jsfa.12969] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 08/25/2023] [Accepted: 09/05/2023] [Indexed: 09/07/2023]
Abstract
BACKGROUND The aim of the work was to develop a technology for using waste from prawn and shrimp processing as a source of active ingredients that could be used in the promotion of healthy foods. From fresh and freeze-dried prawn and shrimp shells, protein hydrolysates (carotenoproteins) were obtained using two different enzymes, Flavourzyme and Protamex. RESULTS The obtained hydrolysates were characterised in terms of protein content, degree of hydrolysis, and antioxidant and antimicrobial activity. The hydrolysate with the best antioxidant properties (FRAP value of 2933.33 μmol L-1 TE; ORAC value of 115.58 μmol L-1 TE) was selected and tested for its possible use as a component of functional foods. Molecular weight distribution, amino acid profile and free amino acids, the solubility of the hydrolysate in different pH ranges as well as foaming ability were determined. It was found that this hydrolysate was characterised by an amino acid profile with high nutritional value, flavour enhancement properties and excellent solubility in a wide pH range (from 97.06% to 100%). Afterward, the possibility of using carotenoproteins from prawn waste as a component of an emulsion with furcellaran and a lipid preparation of astaxanthin, taken from post-hydrolysate production waste, was investigated. The obtained complexes were stable as proved by the measurement of zeta potential (ζ = -23.87 and -22.32 to -27.79 mV). CONCLUSION It is possible to produce stable complexes of the hydrolysate with furcellaran and to emulsify a lipid preparation of astaxanthin, obtained from waste following production of the hydrolysate, in them. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Roberta Frleta Matas
- Center of Excellence for Science and Technology-Integration of Mediterranean Region (STIM), Faculty of Science, University of Split, Split, Croatia
| | - Vida Šimat
- University Department of Marine Studies, University of Split, Split, Croatia
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2
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Kulawik P, Jamróz E, Tkaczewska J, Vlčko T, Zając M, Guzik P, Janik M, Tadele W, Golian J, Milosavljević V. Application of antimicrobial chitosan-Furcellaran-hydrolysate gelatin edible coatings enriched with bioactive peptides in shelf-life extension of pork loin stored at 4 and -20 °C. Int J Biol Macromol 2024; 254:127865. [PMID: 37939757 DOI: 10.1016/j.ijbiomac.2023.127865] [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: 08/10/2023] [Revised: 10/03/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023]
Abstract
In this study, the authors investigate the preservative capabilities of edible coatings comprising a blend of chitosan, furcellaran and gelatin hydrolysate enhanced with the bioactive peptides RW4 and LL37. The preservative effects on pork samples stored for 21 days at 4 °C and 6 months at -20 °C were studied, while examining changes in microbiological contamination, pH levels, water activity and sensory attributes. Microbiological analyses reveal the coatings' antimicrobial efficacy against aerobic bacteria, microscopic fungi and yeasts, particularly during the initial storage period, when coated samples exhibit microbial reductions of 0.5-2 log CFU/g compared to the controls. The coatings have no discernible impact on water activity during storage in refrigerated or freezer conditions. Notably, differences in pH development can be observed between the coated and control samples, potentially attributable to the antimicrobial action of the coatings. Sensory analysis allows to highlight the inhibition of deterioration related to sensory attributes through the use of edible coatings. In conclusion, employing bioactive peptide-enriched edible coatings holds promise for extending the shelf-life of perishable foods.
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Affiliation(s)
- Piotr Kulawik
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland.
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Tomáš Vlčko
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949-76, Nitra, Slovakia
| | - Marzena Zając
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Paulina Guzik
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Magdalena Janik
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Wondyfraw Tadele
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland; Department of Food Engineering, Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, P.O. Box 26, Bahir Dar, Ethiopia
| | - Jozef Golian
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949-76, Nitra, Slovakia
| | - Vedran Milosavljević
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic
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Yu E, Pan C, Luo X, Ruan Q, Chen W, Fang Y, Wang K, Qin Y, Lv M, Ma H. Structural characteristics, component interactions and functional properties of gelatins from three fish skins extracted by five methods. Int J Biol Macromol 2023; 248:125813. [PMID: 37479198 DOI: 10.1016/j.ijbiomac.2023.125813] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/23/2023]
Abstract
Fish skin gelatin is an important functional product used in food, medicine and other industries. However, the structure and function of gelatins extracted with different methods differ significantly, thus limiting its production and application. This study used dry-salting, wet-salting, pepsin, acid and heat methods to extract gelatins from the skins of tilapia, grass carp and sea perch. Then, their structural characteristics (micro- and ultra-structure, amyloid-like fibril, etc.) and functional properties (viscosity, emulsifying performance, antioxidant abilities, etc.) were analyzed, and interaction between gelatin components were also explored. According to the results, the gelatins extracted with dry-salting and wet-salting methods had better reticular structure, larger fiber length/height, and higher viscosity properties, emulsifying and antioxidant capacity. The gelatin extracted by applying heat has the highest gel strength, and the gelatin extracted using pepsin had better thermal stability, water absorption capacity, and fat absorption capacity. Further analysis of component interaction showed that 11 types of collagens detected in the gelatins might promote the conversion of collagen to gelatin through self-assembly ability. The co-assembly of different types of collagens enhanced the properties of gelatin. Decorin had a positive effect on gelatin network structure, but Metallopeptidase inhibited the formation of network structure. Different methods can produce personalized gelatin products according to specific needs. The mining of component interaction would reveal the mechanism of gelatin formation and promote the development of gelatin synthetic biology.
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Affiliation(s)
- Ermeng Yu
- Guangdong Provincial Key Laboratory of Aquatic Animal Immunology and Sustainable Aquaculture, Pearl River Fisheries Research Institute of CAFS, Guangzhou 510380, China; Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Chuanyan Pan
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Xu Luo
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Qiufeng Ruan
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Weijie Chen
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Yikun Fang
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; Laboratory of Aquaculture and Nutrition, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kang Wang
- College of Animal Science and Technology, Guangxi University, Nanning 530005, China
| | - Yanyang Qin
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Min Lv
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.
| | - Huawei Ma
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.
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Grzebieniarz W, Tkaczewska J, Juszczak L, Kawecka A, Krzyściak P, Nowak N, Guzik P, Kasprzak M, Janik M, Jamróz E. The influence of aqueous butterfly pea (Clitoria ternatea) flower extract on active and intelligent properties of furcellaran Double-Layered films - in vitro and in vivo research. Food Chem 2023; 413:135612. [PMID: 36773363 DOI: 10.1016/j.foodchem.2023.135612] [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: 10/26/2022] [Revised: 12/22/2022] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
Innovative, intelligent and active double-layer films, based on furcellaran and with the addition of gelatin hydrolysates, have been obtained for the first time. An aqueous extract of clitoria flower in 3 concentrations was included in the 1st FUR layer. The films demonstrated strong antimicrobial effects, but did not exhibit fungicidal properties. The antioxidant properties of the films were within the range of 2.27-3.92 mM Trolox/mg (FRAP method) and 36.67-61.24 % (DPPH method). The films were used as active packaging materials in salmon fillets, which were stored for a period of 12 days in 4 °C. Analysis concerning microbiological properties of the stored fillets showed the possibility of extending their shelf-life by 6 days. Lipid oxidation, determined by TBARS has delayed. The obtained films are a promising material for the packaging industry. This is an important aspect within the context of global food waste and also the need to reduce synthetic materials.
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Affiliation(s)
- Wiktoria Grzebieniarz
- Department of Chemistry, University of Agriculture, Balicka Street 122, PL-30-149 Kraków, Poland.
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, PL-30-149 Kraków, Poland
| | - Lesław Juszczak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, Armii Krajowej Street 13/15, PL-42-200 Częstochowa, Poland
| | - Agnieszka Kawecka
- Department of Product Packaging, Cracow University of Economics, Rakowicka Street 27, PL-31-510 Kraków, Poland
| | - Paweł Krzyściak
- Department of Infection Control and Mycology, Faculty of Medicine, Jagiellonian University Medical College, Czysta Street 18, PL-31-121 Kraków, Poland
| | - Nikola Nowak
- Department of Chemistry, University of Agriculture, Balicka Street 122, PL-30-149 Kraków, Poland
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, PL-30-149 Kraków, Poland
| | - Mirosław Kasprzak
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, PL-30-149 Kraków, Poland
| | - Magdalena Janik
- Department of Chemistry, University of Agriculture, Balicka Street 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka Street 122, PL-30-149 Kraków, Poland
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Kruk J, Tkaczewska J, Szuwarzyński M, Mazur T, Jamróz E. Influence of storage conditions on functional properties of multilayer biopolymer films based on chitosan and furcellaran enriched with carp protein hydrolysate. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108214] [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]
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6
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Leiva-Portilla D, Martínez R, Bernal C. Valorization of shrimp (Heterocarpus reedi) processing waste via enzymatic hydrolysis: Protein extractions, hydrolysates and antioxidant peptide fractions. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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7
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Jamróz E, Cabaj A, Tkaczewska J, Kawecka A, Krzyściak P, Szuwarzyński M, Mazur T, Juszczak L. Incorporation of Curcumin Extract with Lemongrass Essential Oil into the Middle Layer of Triple-Layered Films Based on Furcellaran/Chitosan/Gelatin Hydrolysates - In Vitro and In Vivo Studies on Active and Intelligent Properties. Food Chem 2022; 402:134476. [DOI: 10.1016/j.foodchem.2022.134476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 09/28/2022] [Accepted: 09/28/2022] [Indexed: 01/11/2023]
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8
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Morawska-Tota M, Tota Ł, Tkaczewska J. Influence of 5-Week Snack Supplementation with the Addition of Gelatin Hydrolysates from Carp Skins on Pro-Oxidative and Antioxidant Balance Disturbances (TOS, TAS) in a Group of Athletes. Antioxidants (Basel) 2022; 11:antiox11071314. [PMID: 35883805 PMCID: PMC9311642 DOI: 10.3390/antiox11071314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 02/04/2023] Open
Abstract
The research objective was to assess the effects of 5-week snack supplementation with added enzymatic hydrolysates from carp skins on shifts in pro-oxidative and antioxidant balance among athletes. The study comprised 49 adults (experimental group (E)—17, placebo (P)—16, control (C)—16) practicing endurance disciplines. Selected somatic indices and maximal oxygen uptake/m (VO2max) were measured. Based on VO2max, an individual exercise intensity was selected with predominating eccentric contractions (60% VO2max). The conducted tests consisted of 2 series (1st—graded and eccentric, 2nd—eccentric). The experimental group consumed a snack with added gelatin hydrolysates from carp skins for 5 weeks in between the series, the placebo—a snack without added hydrolysates, and in the control—no supplementation was implemented. Blood samples were taken before, and 1, 24 and 48 h after completion of the eccentric test. TAS and TOC concentrations in the blood plasma were assessed. No significant changes in TOS/TOC and TAS/TAC concentrations were noted between the 1st and the 2nd test series, before or following the eccentric test in the control and placebo groups. In the measurements performed 1, 24 and 48 h after completion, the observed differences were highly significant (p < 0.001). After 5 weeks of snack consumption, an increase from medium to high antioxidant potential was observed for E. Differences between the 1st and the 2nd test series were of high statistical significance (p < 0.001). The demonstrated differences in pro-oxidative-antioxidant balance indices between successive series allow to confirm antioxidant effects and indicate possibilities for its implementation, not only in sports.
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Affiliation(s)
- Małgorzata Morawska-Tota
- Department of Sports Medicine & Human Nutrition, Faculty of Physical Education and Sport, University of Physical Education, al. Jana Pawła II 78, 31-537 Kraków, Poland
- Correspondence: ; Tel.: +48-12-683-11-45
| | - Łukasz Tota
- Department of Physiology and Biochemistry, Faculty of Physical Education and Sport, University of Physical Education, al. Jana Pawła II 78, 31-537 Kraków, Poland;
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, al. Balicka 122, 30-149 Kraków, Poland;
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Attempt to Extend the Shelf-Life of Fish Products by Means of Innovative Double-Layer Active Biodegradable Films. Polymers (Basel) 2022; 14:polym14091717. [PMID: 35566883 PMCID: PMC9104978 DOI: 10.3390/polym14091717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 12/05/2022] Open
Abstract
In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extract as additives. These double-layered films were based on furcellaran (FUR) (1st layer) and carboxymethyl cellulose (CMC) with a gelatin hydrolysate (HGEL) (2nd layer). The aim of the study was to assess their impact on the durability of perishable salmon fillets during storage, and to evaluate their degree of biodegradation. The fillets were analyzed for changes in microbiological quality (total microbial count, yeast and molds, and psychrotrophic bacteria), biogenic amine content (HPLC), and lipid oxidation (peroxidase and acid values, TBARS). The degree of biodegradation includes analysis of film and compost chemical composition solubility, respiratory activity, and ecotoxicity testing. The obtained results allow to suggest that active films are not only bacteriostatic, but even bactericidal when they used to coat fish fillets. Concerning the group of samples covered with the double-layer films, a 19.42% lower total bacteria count was noted compared to the control samples. Furthermore, it can be observed that the applied double-layer films have a potentially strong inhibitory effect on the accumulation of biogenic amines in fish, which is correlated with its antimicrobial effect (the total biogenic amine content for control samples totaled 263.51 mg/kg, while for the double-layer samples, their value equaled: 164.90 mg/kg). The achieved results indicate a high biodegradation potential, however, a too low pH of the film results in limiting seed germination and growth. Despite that, of these, double-layer films are a technology that has applicative potential.
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Jamróz E, Tkaczewska J, Juszczak L, Zimowska M, Kawecka A, Krzyściak P, Skóra M. The influence of lingonberry extract on the properties of novel, double-layered biopolymer films based on furcellaran, CMC and a gelatin hydrolysate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107334] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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LIU C, HUANG J, HU Y, WU X. Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.84722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Chang LIU
- Changchun University, People’s Republic of China
| | | | - Yanbo HU
- Changchun University, People’s Republic of China
| | - Xiuli WU
- Changchun University, People’s Republic of China
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Janik M, Jamróz E, Tkaczewska J, Juszczak L, Kulawik P, Szuwarzyński M, Khachatryan K, Kopel P. Utilisation of Carp Skin Post-Production Waste in Binary Films Based on Furcellaran and Chitosan to Obtain Packaging Materials for Storing Blueberries. MATERIALS (BASEL, SWITZERLAND) 2021; 14:7848. [PMID: 34947442 PMCID: PMC8704361 DOI: 10.3390/ma14247848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/08/2021] [Accepted: 12/14/2021] [Indexed: 11/16/2022]
Abstract
The aim of the study was to develop and characterise an innovative three-component biopolymer film based on chitosan (CHIT), furcellaran (FUR) and a gelatin hydrolysate from carp skins (Cyprinus carpio) (HGEL). The structure and morphology were characterised using the Fourier transform infrared spectroscopy (FT-IR) and atomic force microscopy (AFM). The FT-IR test showed no changes in the matrix after the addition of HGEL, which indicates that the film components were compatible. Based on the obtained AFM results, it was found that the addition of HGEL caused the formation of grooves and cracks on the surface of the film (reduction by ~21%). The addition of HGEL improved the antioxidant activity of the film (improvement by up to 2.318% and 444% of DPPH and FRAP power, respectively). Due to their properties, the tested films were used as active materials in the preservation of American blueberries. In the active films, the blueberries lost mass quickly compared to the synthetic film and were characterised by higher phenol content. The results obtained in this study create the opportunity to use the designed CHIT-FUR films in developing biodegradable packaging materials for food protection, but it is necessary to test their effectiveness on other food products.
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Affiliation(s)
- Magdalena Janik
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (M.J.); (E.J.); (K.K.)
| | - Ewelina Jamróz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (M.J.); (E.J.); (K.K.)
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (J.T.); (P.K.)
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (J.T.); (P.K.)
| | - Michał Szuwarzyński
- Academic Centre for Materials and Nanotechnology, AGH University of Science and Technology, Al. Mickiewicza 30, 30-059 Kraków, Poland;
| | - Karen Khachatryan
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (M.J.); (E.J.); (K.K.)
| | - Pavel Kopel
- Department of Inorganic Chemistry, Faculty of Science, Palacky University, 17. listopadu 12, 77146 Olomouc, Czech Republic
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Jamróz E, Cabaj A, Juszczak L, Tkaczewska J, Zimowska M, Cholewa-Wójcik A, Krzyściak P, Kopel P. Active Double-Layered Films Enriched with AgNPs in Great Water Dock Root and Pu-Erh Extracts. MATERIALS 2021; 14:ma14226925. [PMID: 34832324 PMCID: PMC8625606 DOI: 10.3390/ma14226925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/11/2021] [Accepted: 11/12/2021] [Indexed: 01/04/2023]
Abstract
A novel, eco-friendly, and biocompatible method was applied to form silver nanoparticles (AgNPs) in great water dock (Lapathi radix) (KB) and pu-erh (Camellia sinensis) (PE) extracts. The surface plasma resonance peak of green synthesized AgNPs at 451.8 nm for AgNPs+KB and 440.8 nm for AgNPs+PE was observed via spectral analysis of UV absorbance. In this study, double-layered biopolymer films (FUR/CHIT+HGEL) with AgNPs incorporated in KB solution (AgNPs+KB) and AgNPs in PE solution (AgNPs+PE), were successfully prepared using the casting method. The SEM, XRD, zeta potential and size analyses confirmed the presence of AgNP in the films. The addition of AgNPs in plant extracts improved antimicrobial and antioxidant activity and thermal stability, whereas WVTR experienced a decrease. The nanocomposite films’ orange-brown colour may aid in the protection of food products against UV rays. The composite films demonstrated antibacterial activity against food-borne pathogens and may offer potential in food packaging applications.
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Affiliation(s)
- Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Agnieszka Cabaj
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, ul. Balicka 122, 30-149 Krakow, Poland; (A.C.); (L.J.)
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, ul. Balicka 122, 30-149 Krakow, Poland; (A.C.); (L.J.)
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Małgorzata Zimowska
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, ul. Niezapominajek 8, 30-239 Kraków, Poland;
| | - Agnieszka Cholewa-Wójcik
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, 30-510 Kraków, Poland;
| | - Paweł Krzyściak
- Department of Infections Control and Mycology, Jagiellonian University Medical College, ul. Czysta 18, 31-121 Kraków, Poland;
| | - Pavel Kopel
- Department of Inorganic Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
- Correspondence: ; Tel.: +420-585-634-352
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Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films. Polymers (Basel) 2021; 13:polym13193388. [PMID: 34641203 PMCID: PMC8513039 DOI: 10.3390/polym13193388] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 09/26/2021] [Accepted: 09/27/2021] [Indexed: 02/02/2023] Open
Abstract
The aim of the research was to produce edible packaging based on chitosan with the addition of various concentrations of extracts of blueberry, red grape and parsley marcs. Packaging was made from extrudate extracts, which were subsequently analyzed by physicochemical methods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, textural properties, total polyphenol content (TPC), polyphenols by high pressure liquid chromatography (HPLC), antioxidant activity, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), antimicrobial activity and determination of migration of bioactive substances. The results indicate that a higher content of plant extracts have a statistically significant (p < 0.05) influence on properties of experimentally produced edible films. Edible films produced with the highest concentrations of red grapes marc extracts showed the most advantageous properties since antimicrobial activity against E. coli were the highest in this kind of produced film. The physical properties of edible films were also improved by the addition of extracts; gas permeability toward oxygen can be defined as advantageous, as can swelling degree, which decreased with higher concentrations of extracts. The research emphasized the possibility to use plant foodstuffs by-products in the production of edible/biodegradable films, helping in the overall sustainability and eco-friendliness of food/package production.
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Tkaczewska J, Kulawik P, Morawska-Tota M, Zając M, Guzik P, Tota Ł, Pająk P, Duliński R, Florkiewicz A, Migdał W. Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques-A Case Study of a Snack with Antioxidant Properties for Physically Active People. Foods 2021; 10:694. [PMID: 33805151 PMCID: PMC8064058 DOI: 10.3390/foods10040694] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 12/24/2022] Open
Abstract
The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.
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Affiliation(s)
- Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Małgorzata Morawska-Tota
- Department of Sports Medicine & Human Nutrition, University School of Physical Education in Kraków, al. Jana Pawla II 78, 31-537 Kraków, Poland;
| | - Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Łukasz Tota
- Department of Physiology and Biochemistry, Faculty of Physical Education and Sport, University of Physical Education in Krakow, al. Jana Pawla II 78, 31-537 Kraków, Poland;
| | - Paulina Pająk
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland; (P.P.); (A.F.)
| | - Robert Duliński
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Adam Florkiewicz
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland; (P.P.); (A.F.)
| | - Władysław Migdał
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
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Chai KF, Voo AYH, Chen WN. Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development. Compr Rev Food Sci Food Saf 2020; 19:3825-3885. [PMID: 33337042 DOI: 10.1111/1541-4337.12651] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/03/2020] [Accepted: 09/20/2020] [Indexed: 12/14/2022]
Abstract
Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.
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Affiliation(s)
- Kong Fei Chai
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Amanda Ying Hui Voo
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
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Liu C, Xia Y, Hua M, Li Z, Zhang L, Li S, Gong R, Liu S, Wang Z, Sun Y. Functional properties and antioxidant activity of gelatine and hydrolysate from deer antler base. Food Sci Nutr 2020; 8:3402-3412. [PMID: 32724604 PMCID: PMC7382106 DOI: 10.1002/fsn3.1621] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 04/09/2020] [Accepted: 04/10/2020] [Indexed: 11/17/2022] Open
Abstract
Gelatine was extracted from deer antler base by the hot water method and hydrolyzed with trypsin. A comparison of the properties of gelatine before and after enzymatic hydrolysis showed a decline in the surface hydrophobicity, enhanced thermal stability, broadening of the particle size distribution, a zeta potential shift to a lower pH, reduced foaming and emulsifying properties, and enhanced antioxidant activity. Hydrolysis increased the gelatine antioxidant activity in DPPH and FRAP assays. These results indicate that the functional properties of deer antler base gelatine may be affected by trypsin modification.
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Affiliation(s)
- Chang Liu
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Yunshi Xia
- Jilin Agricultural University Changchun, Jilin People's Republic of China
| | - Mei Hua
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Zhiman Li
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Lei Zhang
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Shanshan Li
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Ruize Gong
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Songxin Liu
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Zeshuai Wang
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Yinshi Sun
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
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Tkaczewska J, Borawska-Dziadkiewicz J, Kulawik P, Duda I, Morawska M, Mickowska B. The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108616] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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