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Nisov A, Kakko T, Alakomi HL, Lantto R, Honkapää K. Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus). Food Chem 2021; 373:131524. [PMID: 34782215 DOI: 10.1016/j.foodchem.2021.131524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/22/2021] [Accepted: 11/01/2021] [Indexed: 01/24/2023]
Abstract
This study aimed to establish the differences between enzymatically extracted hydrolysates and pH shifted protein isolates from whole Baltic herring and roach in terms of polypeptide patterns, functionality, sensory properties, microbial quality, yield, and composition. Alkaline extraction resulted in the highest yields, whereas the hydrolysates showed the highest protein contents. The hydrolysates showed higher protein solubility (86.0-88.5%) than the protein isolates (5.1-14.5%) as well as the higher foam capacity for Baltic herring. However, for roach, alkaline extracted protein isolates exhibited the highest foam capacity. All hydrolysates showed poor foam stability (0-13%) while the protein isolates showed notably higher stability (30-55%). The hydrolysates showed relatively low bitterness, whereas alkaline extracted roach proteins were perceived as bitter. This study demonstrated that it was possible to produce protein isolates and hydrolysates from whole fish with good microbial quality. However, both processes need to be optimised according to the food application and fish species.
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Affiliation(s)
- Anni Nisov
- VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland.
| | - Tanja Kakko
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Hanna-Leena Alakomi
- VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland
| | - Raija Lantto
- VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland
| | - Kaisu Honkapää
- VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland
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Islam MS, Hongxin W, Admassu H, Noman A, Ma C, An wei F. Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle ( Chinemys reevesii) as influenced by enzymatic hydrolysis conditions. Food Sci Nutr 2021; 9:4031-4047. [PMID: 34401055 PMCID: PMC8358382 DOI: 10.1002/fsn3.1903] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 12/30/2022] Open
Abstract
Grass turtle muscle was hydrolyzed with papain enzyme to produce protein hydrolysate (PH) and the degree of hydrolysis (DH) was determined. Under optimal conditions, the highest DH was 19.52% and the yield was recorded as 17.26%. Protein content of the hydrolysates was ranged from 73.35% to 76.63%. Total amino acids were more than 96.77% for each PH. The PH obtained at DH 19.52% achieved excellent solubility and emulsifying activity which were 95.56% and 108.76 m2/g, respectively at pH 6. Foam capacity amounted 100% in PH of DH 19.52% at pH 2, and water-holding capacity was 4.38 g/g. The antioxidant activity showed the strongest hydroxyl radical scavenging activity (95.25%), ABTS (84.88%), DPPH (75.89%), iron chelating (63.25%), and cupper chelating (66.90%) at DH 11.96%, whereas reducing power (0.88) at DH 19.52%. Thus, the findings indicated that utilization of grass turtle muscle protein hydrolysate is a potential alternative protein resource to improve the nutritional and functional properties in food ingredients and product formulations.
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Affiliation(s)
- Md. Serajul Islam
- State key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsu province214122China
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiJiangsu province214122China
- Department of Food Technology and Nutritional ScienceMawlana Bhashani Science and Technology UniversityTangailBangladesh
| | - Wang Hongxin
- State key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsu province214122China
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiJiangsu province214122China
| | - Habtamu Admassu
- Department of Food Process Engineering, Biotechnology and Bioprocessing Center of ExcellenceAddis Ababa Science and Technology UniversityAddis AbabaEthiopia
| | - Anwar Noman
- State key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsu province214122China
| | - Chaoyang Ma
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiJiangsu province214122China
| | - Fu An wei
- Guangxi zhongtaikang Technology Industry Co., Ltd.NanningGuangxi530029P. R. China
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Islam MS, Hongxin W, Ali Mahdi A, Islam M, Noman A, an Wei F. Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii). CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1885498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Md. Serajul Islam
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
| | - Wang Hongxin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Amer Ali Mahdi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Monirul Islam
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
| | - Anwar Noman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Fu an Wei
- Department of Biotechnology, Guangxi Zhongtaikang Technology Industry Co., Ltd, Nanning, Guangxi, P.R. China
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Caldeira C, Vlysidis A, Fiore G, De Laurentiis V, Vignali G, Sala S. Sustainability of food waste biorefinery: A review on valorisation pathways, techno-economic constraints, and environmental assessment. BIORESOURCE TECHNOLOGY 2020; 312:123575. [PMID: 32521468 DOI: 10.1016/j.biortech.2020.123575] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 05/15/2023]
Abstract
The need to increase circularity of industrial systems to address limited resources availability and climate change has triggered the development of the food waste biorefinery concept. However, for the development of future sustainable industrial processes focused on the valorisation of food waste, critical aspects such as (i) the technical feasibility of the processes at industrial scale, (ii) the analysis of their techno-economic potential, including available quantities of waste, and (iii) a life cycle-based environmental assessment of benefits and burdens need to be considered. The goal of this review is to provide an overview of food waste valorisation pathways and to analyse to which extent these aspects have been considered in the literature. Although a plethora of food waste valorisation pathways exist, they are mainly developed at lab-scale. Further research is necessary to assess upscaled performance, feedstock security, and economic and environmental assessment of food waste valorisation processes.
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Affiliation(s)
- Carla Caldeira
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Anestis Vlysidis
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Gianluca Fiore
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Valeria De Laurentiis
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Giuseppe Vignali
- University of Parma, Department of Engineering and Architecture, Viale delle Scienze 181/A, 43124 Parma, Italy
| | - Serenella Sala
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy.
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Pariona-Velarde D, Maza-Ramírez S, Ayala Galdos M. Nutritional Characteristics of a Peruvian Anchovy (Engraulis ringens) Protein Concentrate. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1789798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- D. Pariona-Velarde
- Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnologica, Instituto Tecnológico de la Produción (ITP), Callao, Perú
| | - S. Maza-Ramírez
- Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnologica, Instituto Tecnológico de la Produción (ITP), Callao, Perú
| | - M. Ayala Galdos
- Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnologica, Instituto Tecnológico de la Produción (ITP), Callao, Perú
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Simultaneous extraction by acidic and saline solutions and characteristics of the lipids and proteins from large yellow croaker (Pseudosciaena crocea) roes. Food Chem 2020; 310:125928. [DOI: 10.1016/j.foodchem.2019.125928] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 11/17/2019] [Accepted: 11/18/2019] [Indexed: 12/14/2022]
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Abreu ADS, De Souza MM, Da Rocha M, Wasielesky WF, Prentice C. Functional Properties of White Shrimp ( Litopenaeus vannamei) By-Products Protein Recovered by Isoelectric Solubilization/Precipitation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1628151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Adriana De Souza Abreu
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Michele Moraes De Souza
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Meritaine Da Rocha
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Wilson Francisco Wasielesky
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Carlos Prentice
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
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Ween O, Stangeland JK, Fylling TS, Aas GH. Nutritional and functional properties of fishmeal produced from fresh by-products of cod ( Gadus morhua L.) and saithe ( Pollachius virens). Heliyon 2017; 3:e00343. [PMID: 28721399 PMCID: PMC5499105 DOI: 10.1016/j.heliyon.2017.e00343] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 06/01/2017] [Accepted: 06/26/2017] [Indexed: 11/24/2022] Open
Abstract
Fresh by-products of whitefish such as cod and saithe is processed to fishmeal (FM) on-board seagoing Norwegian trawlers. The aim of this study was to document the properties of whitefish FM (WFM) protein with respect to, physicochemical and bioactive properties. Analysis of the proximate composition of representative seasonal WFM batches show that the production is robust without much variance. The mean protein (61.9 ± 1.2), fat (8.9 ± 1.1%), moisture (5 ± 1.2%) and ash content (22.4 ± 0.8%), reflect the use of lean and bony raw-material. The WFM has a low content of free amino acids (0.7%) and biogenic amines (< 1000 mg/kg) that confirm the high quality and freshness of the raw material. Amino-acid analysis identified the presence of all nutritionally essential amino acids. The WFM physicochemical properties was comparable to soy-bean meal (SBM) by analysis of solubility, water-holding capacity (WHC), the emulsion stability (ES). Proteolytic degradation of the WFM was used to demonstrate the presence of bioactive peptides with inhibiting activity against angiotensin-converting enzyme (ACE) activity, in vitro. Taken together, WFM produced from fresh by-products is an excellent protein source with attributes of interest beyond the aquafeed-market.
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Affiliation(s)
- Ola Ween
- Møreforsking Ålesund AS, PO Box 5075-6021, Ålesund, Norway
| | | | | | - Grete Hansen Aas
- Faculty for Natural Sciences and Technology, Institute of Marine and Biological Sciences, NTNU, PO Box 1517-6025, Ålesund, Norway
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