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Usman M, Sahar A, Aadil RM, Shahid M. Extraction and physicochemical characterization of native and broiler chicken feet gelatin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:8939-8944. [PMID: 38958028 DOI: 10.1002/jsfa.13720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 06/11/2024] [Accepted: 06/11/2024] [Indexed: 07/04/2024]
Abstract
BACKGROUND Poultry processing generates a large amount of industrial waste, which is rich in collagen content. This waste can be utilized for the extraction of valuable components such as gelatin, which can be used as an alternative to mammalian gelatin (porcine and bovine). RESULTS Gelatins were analyzed for their yield, proximate analysis, pH, color, viscosity, bloom strength, and texture profile analysis. The yield of broiler chicken feet gelatin (BCFG) was slightly higher (7.93%) as compared to native chicken feet gelatin (NCFG) (7.06%). The protein content was 85.92% and 82.53% for BCFG and NCFG. Both gelatin had moisture content in the standard range (< 15) as given by Gelatin Manufacturers of Europe (GME). Both gelatins showed higher bloom strength (326 g for NCFG and 203 g for BCFG) at 6.67% gelatin concentration, classified as high bloom. Fourier-transform infrared (FTIR) analysis showed amide I, amide A, amide B at 1636 cm-1, 3302 cm-1, 2945 cm-1 for NCFG and 1738 cm-1, 3292 cm-1, 2920 cm-1 for BCFG. At 6.67% gelatin concentration, hardness and cohesiveness values were also higher than commercial gelatin previously studied. The pH values for NCFG were 5.43 and BCFG was 5.31. Both NCFG and BCFG viscosities (4.43 and 3.85 cP) were in the optimum range of commercial gelatins (2-7 cP). CONCLUSION Hence, the present study concluded that both NCFG and BCFG have a huge potential to replace commercial mammalian gelatins (porcine and bovine) in the food industries. However further studies should be done to optimize the extraction process. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Muhammad Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
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2
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Rownaghi M, Niakousari M. Sour orange ( Citrus aurantium) seed, a rich source of protein isolate and hydrolysate - A thorough investigation. Heliyon 2024; 10:e32503. [PMID: 38952368 PMCID: PMC11215272 DOI: 10.1016/j.heliyon.2024.e32503] [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: 02/06/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/03/2024] Open
Abstract
Sour orange (Citrus aurantium) seeds are typically discarded by juice processors as waste. This study aimed to extract protein isolates, produce hydrolysates from de-oiled sour orange seeds (SOS), and characterize their physicochemical properties. Previous studies have described methods to obtain protein isolates and hydrolysates from agricultural residues. However, there is limited data on the SOS. This research characterized protein isolates and hydrolysates from SOS, emphasizing yield, purity, and amino acid composition. Protein isolates were extracted using borate saline buffer, saline, and distilled water. Enzymatically hydrolysis was conducted using Protamex® (a commercial protease) at concentrations ranging from 0.2 to 5 g enzyme/100g protein isolate. Differential scanning calorimetry, electrophoresis, and FT-IR spectroscopy were utilized to characterize the isolates and hydrolysates. Data showed that using 5 % saline resulted in protein extraction with a yield and purity of 30 and 86 %, respectively. DSC analysis revealed that the denaturation temperature of the protein isolate was 68 °C, while the hydrolysates exhibited structural instability, as indicated by a decrease in enthalpy change compared to the isolate. The protein isolate had a 76° contact angle. The amino acid profile showed a significant presence of glutamic acid (130.530 mg/g) and arginine (70.210 mg/g). Electrophoresis analysis exhibited four major bands of the protein. The bands' intensity decreased, and new bands appeared after hydrolysis. The enzyme hydrolysis was confirmed using the O-phthaldialdehyde method and FTIR. Findings revealed that based on the free amine group quantity, the hydrolysate obtained using 5 g enzyme/100g protein isolate was 14.220 ± 0.299 μmol/mg protein. The study concluded that sour orange seeds are a good source of protein, with protein isolates and hydrolysates exhibiting desirable characteristics. More research needs to be conducted to acquire further information about their functional properties and potential applications.
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Affiliation(s)
- Marzieh Rownaghi
- Department of Food Science & Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science & Technology, College of Agriculture, Shiraz University, Shiraz, Iran
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3
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Charoenchokpanich W, Muangrod P, Roytrakul S, Rungsardthong V, Wonganu B, Charoenlappanit S, Casanova F, Thumthanaruk B. Exploring the Model of Cefazolin Released from Jellyfish Gelatin-Based Hydrogels as Affected by Glutaraldehyde. Gels 2024; 10:271. [PMID: 38667690 PMCID: PMC11048929 DOI: 10.3390/gels10040271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2024] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/28/2024] Open
Abstract
Due to its excellent biocompatibility and ease of biodegradation, jellyfish gelatin has gained attention as a hydrogel. However, hydrogel produced from jellyfish gelatin has not yet been sufficiently characterized. Therefore, this research aims to produce a jellyfish gelatin-based hydrogel. The gelatin produced from desalted jellyfish by-products varied with the part of the specimen and extraction time. Hydrogels with gelatin: glutaraldehyde ratios of 10:0.25, 10:0.50, and 10:1.00 (v/v) were characterized, and their cefazolin release ability was determined. The optimal conditions for gelatin extraction and chosen for the development of jellyfish hydrogels (JGel) included the use of the umbrella part of desalted jellyfish by-products extracted for 24 h (WU24), which yielded the highest gel strength (460.02 g), viscosity (24.45 cP), gelling temperature (12.70 °C), and melting temperature (22.48 °C). The quantities of collagen alpha-1(XXVIII) chain A, collagen alpha-1(XXI) chain, and collagen alpha-2(IX) chain in WU24 may influence its gel properties. Increasing the glutaraldehyde content in JGel increased the gel fraction by decreasing the space between the protein chains and gel swelling, as glutaraldehyde binds with lateral amino acid residues and produces a stronger network. At 8 h, more than 80% of the cefazolin in JGel (10:0.25) was released, which was higher than that released from bovine hydrogel (52.81%) and fish hydrogel (54.04%). This research is the first report focused on the production of JGel using glutaraldehyde as a cross-linking agent.
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Affiliation(s)
- Wiriya Charoenchokpanich
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand; (W.C.); (P.M.); (V.R.)
| | - Pratchaya Muangrod
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand; (W.C.); (P.M.); (V.R.)
| | - Sittiruk Roytrakul
- Functional Proteomics Technology Laboratory, National Science and Technology Development Agency (NSTDA), Pathum Thani 12120, Thailand; (S.R.); (S.C.)
| | - Vilai Rungsardthong
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand; (W.C.); (P.M.); (V.R.)
- Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand
- Center for Food Industry Innovation Technology, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand
| | - Benjamaporn Wonganu
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand;
| | - Sawanya Charoenlappanit
- Functional Proteomics Technology Laboratory, National Science and Technology Development Agency (NSTDA), Pathum Thani 12120, Thailand; (S.R.); (S.C.)
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, 28000 Kongens Lyngby, Denmark;
| | - Benjawan Thumthanaruk
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand; (W.C.); (P.M.); (V.R.)
- Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand
- Center for Food Industry Innovation Technology, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand
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4
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Biswas S, Rashid TU. Effect of ultrasound on the physical properties and processing of major biopolymers-a review. SOFT MATTER 2022; 18:8367-8383. [PMID: 36321472 DOI: 10.1039/d2sm01339h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Designing and developing modern techniques to facilitate the extraction and modification of functional properties of biopolymers are key motivations among researchers. As a low-cost, sustainable, non-toxic, and fast process, ultrasound has been considered a method to improve the processing of carbohydrate and protein-based biopolymers such as cellulose, chitin, starch, alginate, carrageenan, gelatine, and guar gum. A better understanding of the complex physicochemical behavior of biopolymers under ultrasonication may fortify the eminence of this technology in advanced-level applications. This review summarizes the recent advances in biopolymer processing and the effect of ultrasound on the physical properties of the selected biopolymers. A major focus will be given to the mechanisms of action and their impact on the properties and extraction. At the end, some possible suggestions are highlighted which need future investigation for amending the physical properties of biopolymers using ultrasonication.
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Affiliation(s)
- Shanta Biswas
- Department of Chemistry, Louisiana State University, Baton Rouge, LA-70803, USA.
| | - Taslim Ur Rashid
- Fiber and Polymer Science, Department of Textile Engineering, Chemistry and Science, Wilson College of Textiles, North Carolina State University, 1020 Main Campus Drive, Raleigh, NC, 27695, USA
- Applied Chemistry and Chemical Engineering, Faculty of Engineering and Technology, University of Dhaka, Dhaka-1000, Bangladesh.
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Lueyot A, Wonganu B, Rungsardthong V, Vatanyoopaisarn S, Hutangura P, Wongsa-Ngasri P, Roytrakul S, Charoenlappanit S, Wu T, Thumthanaruk B. Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process. PLoS One 2022; 17:e0276080. [PMID: 36322524 PMCID: PMC9629545 DOI: 10.1371/journal.pone.0276080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 09/27/2022] [Indexed: 01/24/2023] Open
Abstract
The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique has never been reported for the desalination of salted jellyfish. The objectives were to determine how effectively the raw material's salt removal was done by combining the traditional wash and then subjected to the ultrasonic waves in a sonication bath for 20-100 min. For gelatin production, the ultrasonicated jellyfish by-products were pretreated with sodium hydroxide and hydrochloric acid, washed, and extracted with hot water for 4, 6, and 8 h. Results showed that the increased duration of ultrasound time increased the desalination rate. The highest desalination rate of 100% was achieved using 100 min ultrasonic time operated at a fixed frequency (40 kHz) and power (220 W). The jellyfish gelatin extracted for 4, 6, and 8 h showed gel strengths in 121-447, 120-278, and 91-248 g. The 80 min ultrasonicated sample and hot water extraction for 8 h (JFG80-8) showed the highest gel yield of 32.69%, with a gel strength of 114.92 g. Still, the 40 min ultrasonicated sample with 4 h of extraction delivered the highest gel strength of 447.01 g (JFG40-4) and the lower yield of 10.60%. The melting and gelling temperatures of jellyfish gelatin from ultrasonicated samples ranged from 15-25°C and 5-12°C, which are lower than bovine gelatin (BG) and fish gelatin (FG). Monitored by FITR, the synergistic effect of extended sonication time (from 20-100 min) with 4 h extraction time at 80 °C caused amide I, II, and III changes. Based on the proteomic results, the peptide similarity of JFG40-4, having the highest gel strength, was 17, 23, or 20 peptides compared to either BG, FG, or JFG100-8 having the lowest gel strength. The 14 peptides were similarly found in all JFG40-4, BG, and FG samples. In conclusion, for the first time in this report, the improved jellyfish gel can be achieved when combined with traditional wash and 40 min ultrasonication of desalted jellyfish and extraction time of 4 h at 80 °C.
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Affiliation(s)
- Artima Lueyot
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Benjamaporn Wonganu
- Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Vilai Rungsardthong
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Savitri Vatanyoopaisarn
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Pokkwan Hutangura
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Pisit Wongsa-Ngasri
- Fishery Technological Development Division, Department of Fisheries, Ministry of Agriculture and Cooperatives, Bangkok, Thailand
| | - Sittiruk Roytrakul
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand
| | - Sawanya Charoenlappanit
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand
| | - Tao Wu
- Department of Food Science, The University of Tennessee, Knoxville, Tennessee, United States of America
| | - Benjawan Thumthanaruk
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- * E-mail:
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Aslam R, Alam MS, Kaur J, Panayampadan AS, Dar OI, Kothakota A, Pandiselvam R. Understanding the effects of ultrasound processng on texture and rheological properties of food. J Texture Stud 2022; 53:775-799. [PMID: 34747028 DOI: 10.1111/jtxs.12644] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 12/30/2022]
Abstract
The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.
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Affiliation(s)
- Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Mohammed Shafiq Alam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Jaspreet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Afthab Saeed Panayampadan
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Owias Iqbal Dar
- Aquatic Toxicology Lab, Department of Zoology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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7
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Rana S, Singh A, Surasani VKR, Kapoor S, Desai A, Kumar S. Fish processing waste: a novel source of
non‐conventional
functional proteins. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sudha Rana
- Department of Food Science and Technology Punjab Agriculture University Ludhiana Punjab 141004 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agriculture University Ludhiana Punjab 141004 India
| | - Vijay Kumar Reddy Surasani
- College of Fisheries Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
| | - Swati Kapoor
- Department of Food Science and Technology Punjab Agriculture University Ludhiana Punjab 141004 India
| | - Ajay Desai
- College of Fisheries Dr BS Konkan Krishi Vidyapeeth Dapoli Maharashtra 415629 India
| | - Siddhnath Kumar
- College of Fisheries Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
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8
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Quantification using rheological blending-law analysis and verification with 3D confocal laser scanning microscopy of the phase behaviour in agarose-gelatin co-gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Ghaffari-Bohlouli P, Jafari H, Taebnia N, Abedi A, Amirsadeghi A, Niknezhad SV, Alimoradi H, Jafarzadeh S, Mirzaei M, Nie L, Zhang J, Varma RS, Shavandi A. Protein by-products: Composition, extraction, and biomedical applications. Crit Rev Food Sci Nutr 2022; 63:9436-9481. [PMID: 35546340 DOI: 10.1080/10408398.2022.2067829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Significant upsurge in animal by-products such as skin, bones, wool, hides, feathers, and fats has become a global challenge and, if not properly disposed of, can spread contamination and viral diseases. Animal by-products are rich in proteins, which can be used as nutritional, pharmacologically functional ingredients, and biomedical materials. Therefore, recycling these abundant and renewable by-products and extracting high value-added components from them is a sustainable approach to reclaim animal by-products while addressing scarce landfill resources. This article appraises the most recent studies conducted in the last five years on animal-derived proteins' separation and biomedical application. The effort encompasses an introduction about the composition, an overview of the extraction and purification methods, and the broad range of biomedical applications of these ensuing proteins.
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Affiliation(s)
| | - Hafez Jafari
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
| | - Nayere Taebnia
- Center for Intestinal Absorption and Transport of Biopharmaceuticals, Department of Health Technology, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Ali Abedi
- Department of Life Science Engineering, Faculty of New Sciences and Technology, University of Tehran, Tehran, Iran
| | - Armin Amirsadeghi
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyyed Vahid Niknezhad
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Houman Alimoradi
- School of Biomedical Sciences, University of Otago, Dunedin, New Zealand
| | - Sina Jafarzadeh
- Department of Energy Conversion and Storage, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Mahta Mirzaei
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
| | - Lei Nie
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
- College of Life Sciences, Xinyang Normal University, Xinyang, China
| | - Jianye Zhang
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State & NMPA Key Laboratory of Respiratory Disease, Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, P.R. China
| | - Rajender S Varma
- Regional Centre of Advanced Technologies and Materials, Czech Advanced Technology and Research Institute, Palacky University, Olomouc, Czech Republic
| | - Amin Shavandi
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
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Usman M, Sahar A, Inam‐Ur‐Raheem M, Rahman UU, Sameen A, Aadil RM. Gelatin extraction from fish waste and potential applications in food sector. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15286] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Muhammad Usman
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
- Department of Food Engineering University of Agriculture Faisalabad 38000 Pakistan
| | - Muhammad Inam‐Ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Ubaid ur Rahman
- School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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Abstract
Growing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principles and potential application of several green technology for gelatin extraction. Several novel technologies and their processing efficiency are discussed in this review. Furthermore, factors that affect the quality of the gelatin produced from different sources are also highlighted. The potential application of ultrasound-assisted extraction (UAE), subcritical water extraction, high-pressure processing, and microwave-assisted extraction (MAE) to improve gelatin extraction are addressed. These technologies have the potential to become an efficient extraction method compared to the conventional extraction technologies. Several combinations of green and conventional technologies have been reported to yield promising results. These combinations, especially using conventional pre-treatment and green technologies for extraction, have been found to be more effective in producing gelatin. Since gelatin could be produced from various sources, it exhibits different characteristics; thus, different approaches and extraction method should be identified for specific types of gelatin. Although these technologies have limitations, such as overhydration and sophisticated systems explicitly designed for large-scale production, they are nonetheless more efficient in the long run to safeguard the environment as they reduce solvent usage and carbon footprint along the way.
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12
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Jinadasa B, Moreda-Piñeiro A, Fowler SW. Ultrasound-Assisted Extraction in Analytical Applications for Fish and Aquatic Living Resources, a Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1967378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- B.K.K.K. Jinadasa
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), Colombo-15, Sri Lanka
- Le Blanc-Mesnil, France
| | - Antonio Moreda-Piñeiro
- Department of Analytical Chemistry, Nutrition, & Bromatology, Faculty Of Chemistry, Universidade De Santiago De Compostela. Avenida Das Ciencias, Santiago De Compostela, Spain
| | - Scott W. Fowler
- School of Marine & Atmospheric Sciences, Stony Brook University, Stony Brook,New York, USA
- Institute Bobby, Cap d’Ail, France
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13
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A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches. Processes (Basel) 2021. [DOI: 10.3390/pr9091626] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In addition to their nutritional and physiological role, proteins are recognized as the major compounds responsible for the rheological properties of food products and their stability during manufacture and storage. Furthermore, proteins have been shown to be source of bioactive peptides able to exert beneficial effects on human health. In recent years, scholarly interest has focused on the incorporation of high-quality proteins into the diet. This fact, together with the new trends of consumers directed to avoid the intake of animal proteins, has boosted the search for novel and sustainable protein sources and the development of suitable, cost-affordable, and environmentally friendly technologies to extract high concentrations of valuable proteins incorporated into food products and supplements. In this review, current data on emergent and promising methodologies applied for the extraction of proteins from natural sources are summarized. Moreover, the advantages and disadvantages of these novel methods, compared with conventional methods, are detailed. Additionally, this work describes the combination of these technologies with the enzymatic hydrolysis of extracted proteins as a powerful strategy for releasing bioactive peptides.
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14
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Influence of collagen and some proteins on gel properties of jellyfish gelatin. PLoS One 2021; 16:e0253254. [PMID: 34143821 PMCID: PMC8216106 DOI: 10.1371/journal.pone.0253254] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 06/01/2021] [Indexed: 11/28/2022] Open
Abstract
Marine gelatin is one of the food proteins used in food and non-food products,
offering desirable functionalities such as gelling, thickening, and binding.
Jellyfish has been chosen for this gelatin research, in view of the benefits of
its main collagen protein and lower fat content, which may reduce the amounts of
chemicals used in the preparative steps of gelatin production. To date, the lack
of identified proteins in gelatin has limited the understanding of
differentiating intrinsic factors quantitatively and qualitatively affecting gel
properties. No comparison has been made between marine gelatin of fish and that
of jellyfish, regarding protein type and distribution differences. Therefore,
the study aimed at characterizing jellyfish gelatin extracted from by-products,
that are i.e., pieces that have broken off during the grading and cleaning step
of salted jellyfish processing. Different pretreatment by hydrochloric acid
(HCl) concentrations (0.1 and 0.2 M) and hot water extraction time (12 and 24 h)
were studied as factors in jellyfish gelatin extraction. The resultant jellyfish
gelatin with the highest gel strength (JFG1), as well as two commercial gelatins
of fish gelatin (FG) and bovine gelatin (BG), were analyzed by liquid
chromatography-tandem mass spectrometry (LC-MS/MS). The results show that the
jellyfish gelatin (JFG1) extracted with 0.1 M HCl at 60°C for 12 h delivered a
maximum gel strength of 323.74 g, which is lower than for FG and BG, exhibiting
640.65 and 540.06 g, respectively. The gelling and melting temperatures of JFG1
were 7.1°C and 20.5°C, displaying a cold set gel and unstable gel at room
temperature, whereas the gelling and melting temperatures of FG and BG were
17.4°C, 21.3°C, and 27.5°C, 32.7°C, respectively. Proteomic analysis shows that
29 proteins, of which 10 are types of collagen proteins and 19 are non-collagen
proteins, are common to all BG, FG, and JFG1, and that JFG1 is missing 3 other
collagen proteins (collagen alpha-2 (XI chain), collagen alpha-2 (I chain), and
collagen alpha-2 (IV chain), that are important to gel networks. Thus, the lack
of these 3 collagen types influences the inferior gel properties of jellyfish
gelatin.
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15
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Zhong H, Li X, Zhang W, Shen X, Lu Y, Li H. Efficacy of a New Non-drug Acne Therapy: Aloe Vera Gel Combined With Ultrasound and Soft Mask for the Treatment of Mild to Severe Facial Acne. Front Med (Lausanne) 2021; 8:662640. [PMID: 34095172 PMCID: PMC8175793 DOI: 10.3389/fmed.2021.662640] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 04/29/2021] [Indexed: 11/20/2022] Open
Abstract
Background: Acne is a chronic disorder that affects almost 80% of adolescents and young adults, causing psychological and emotional distress. However, the current treatments for acne are either ineffective or have many side effects. This study was designed to confirm and objectively quantify the effect of a new non-drug combined therapy on acne. Methods: This study innovatively utilized ultrasound, which enhanced the absorption of aloe vera gel, and soft mask to make a purely physical method without any drugs. In both the treatment group and control group, the number of papules/pustules and the area of hyperpigmented lesions were counted, and a smart mirror intelligent face system was used before and after the combined therapy. Alterations in the skin functional index were recorded and analyzed statistically. Results: In the treatment group, the combined therapy significantly reduced the number of papules and the area of hyperpigmented lesions and improved skin roughness and local blood circulation. In the control group, there was no obvious improvement over 2 months. Conclusion: This study suggests that the new non-drug combined therapy significantly improved acne, which provided experimental evidence and treatment guidance for patients with mild to severe acne, especially patients with moderate acne. This new therapy may possibly be an appropriate method for patients who seek topical treatments with mild side effects and low antibiotic resistance rates.
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Affiliation(s)
- Hongyu Zhong
- Experimental Center of Basic Medicine, College of Basic Medical Science, Third Military Medical University, Chongqing, China
| | - Xiang Li
- Department of Plastic Surgery and Cosmetic Surgery, Daping Hospital, Third Military Medical University, Chongqing, China
| | - Wanqi Zhang
- Department of Plastic Surgery and Cosmetic Surgery, Daping Hospital, Third Military Medical University, Chongqing, China
| | - Xiaoxiao Shen
- Department of Plastic Surgery and Cosmetic Surgery, Daping Hospital, Third Military Medical University, Chongqing, China
| | - Yuangang Lu
- Department of Plastic Surgery and Cosmetic Surgery, Daping Hospital, Third Military Medical University, Chongqing, China
| | - Hongli Li
- Experimental Center of Basic Medicine, College of Basic Medical Science, Third Military Medical University, Chongqing, China
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16
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Islam MR, Yuhi T, Meng D, Yoshioka T, Ogata Y, Ura K, Takagi Y. Purity and properties of gelatins extracted from the head tissue of the hybrid kalamtra sturgeon. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110944] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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17
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Mirzapour-Kouhdasht A, Moosavi-Nasab M, Lee CW, Yun H, Eun JB. Structure-function engineering of novel fish gelatin-derived multifunctional peptides using high-resolution peptidomics and bioinformatics. Sci Rep 2021; 11:7401. [PMID: 33795773 PMCID: PMC8016831 DOI: 10.1038/s41598-021-86808-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Accepted: 03/02/2021] [Indexed: 11/11/2022] Open
Abstract
The multifunctional properties of fish gelatin hydrolysates have not been completely elucidated. Here, the biological characterization of these peptides was performed to engineer multifunctional peptides. Bioactive peptides were produced from mackerel byproducts via successive enzymatic hydrolysis reactions using subtilisin A and actinidin as microbial and herbal proteases. The antibacterial activity against both gram-negative and -positive food-borne pathogens, including Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Klebsiella pneumoniae, as well as the inhibitory potential of angiotensin-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV), was accessed in vitro. The synthesized peptides demonstrated multifunctional properties, which were further confirmed by in silico protocols. The ACE and DPP-IV inhibitory (IC50) values of P1, P2, and P3 were 0.92 and 0.87, 0.51 and 0.93, 0.78 and 1.16 mg mL−1, respectively. Moreover, the binding energy was sufficient for all three peptides to inhibit both ACE and DPP-IV enzymes with excellent three-dimensional conformation (RMSD = 0.000) for all six docking mechanisms.
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Affiliation(s)
- Armin Mirzapour-Kouhdasht
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. .,Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran. .,Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, South Korea.
| | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. .,Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Chul Won Lee
- Department of Chemistry, Chonnam National University, Gwangju, 61186, South Korea
| | - Hyosuk Yun
- Department of Chemistry, Chonnam National University, Gwangju, 61186, South Korea
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, South Korea.
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18
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Zhang T, Xu J, Zhang Y, Wang X, Lorenzo JM, Zhong J. Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Casas-Forero N, Orellana-Palma P, Petzold G. Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage. Polymers (Basel) 2020; 12:E2769. [PMID: 33255290 PMCID: PMC7760114 DOI: 10.3390/polym12122769] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/17/2020] [Accepted: 11/18/2020] [Indexed: 12/12/2022] Open
Abstract
Cryoconcentrated blueberry juice (CBJ) was incorporated into aerated gelatin gel and the effects on the mechanical properties, phenolic compounds and antioxidant activity (AA) were evaluated at day 1 and day 28 under refrigerated storage. At day 1, 8 g of gelatin gel and 40 g of CBJ (called M5) exhibited a soft texture and heterogeneous and non-spherical small bubbles, with values close to 10.5, 8.0 and 7.1 N, for hardness, gumminess and chewiness, respectively. M5 presented an increase of approximately 1.7, 1.9 and 1.9, and 1.2, 1.8, 2.1 and 1.3 times in comparison to the other samples, for total polyphenol, anthocyanin and flavonoid contents, and individual phenolic compounds, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, respectively. At day 28, the samples showed a weakening of the 3D network, with high degradation of phenolic compounds and AA due to the oxidation, polymerization and syneresis. Therefore, CBJ might be an interesting functional ingredient to add to (aerated and non-aerated) gelatin gel without affecting its properties, and thus different food products with high nutritional values and without added artificial sweeteners could be developed. Additionally, the gelatin gel/CBJ combinations might be suitable for additive manufacturing as a coating of food matrices.
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Affiliation(s)
- Nidia Casas-Forero
- Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, Chillán 3780000, Chile;
- Doctorado en Ingeniería de Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, Chillán 3780000, Chile
| | - Patricio Orellana-Palma
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
| | - Guillermo Petzold
- Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, Chillán 3780000, Chile;
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20
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Mirzapour-Kouhdasht A, Moosavi-Nasab M, Krishnaswamy K, Khalesi M. Optimization of gelatin production from Barred mackerel by-products: Characterization and hydrolysis using native and commercial proteases. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105970] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Moosavi‐Nasab M, Yazdani‐Dehnavi M, Mirzapour‐Kouhdasht A. The effects of enzymatically aided acid-swelling process on gelatin extracted from fish by-products. Food Sci Nutr 2020; 8:5017-5025. [PMID: 32994962 PMCID: PMC7500751 DOI: 10.1002/fsn3.1799] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to investigate the effects of the enzymatic aided acid-swelling process on gelatin obtained from fish by-products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS-PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high-quality gelatin can be achieved by the enzymatically aided acid-swelling procedure from fish scales and skin.
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Affiliation(s)
- Marzieh Moosavi‐Nasab
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
| | | | - Armin Mirzapour‐Kouhdasht
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
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22
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Al Khawli F, Martí-Quijal FJ, Ferrer E, Ruiz MJ, Berrada H, Gavahian M, Barba FJ, de la Fuente B. Aquaculture and its by-products as a source of nutrients and bioactive compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 92:1-33. [PMID: 32402442 DOI: 10.1016/bs.afnr.2020.01.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Underutilized marine resources (e.g., algae, fish, and shellfish processing by-products), as sustainable alternatives to livestock protein and interesting sources of bioactive compounds, have attracted the attention of the researchers. Aquatic products processing industries are growing globally and producing huge amounts of by-products that often discarded as waste. However, recent studies pointed out that marine waste contains several valuable components including high-quality proteins, lipids, minerals, vitamins, enzymes, and bioactive compounds that can be used against cancer and some cardiovascular disorders. Besides, previously conducted studies on algae have shown the presence of some unique biologically active compounds and valuable proteins. Hence, this chapter points out recent advances in this area of research and discusses the importance of aquaculture and fish processing by-products as alternative sources of proteins and bioactive compounds.
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Affiliation(s)
- Fadila Al Khawli
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
| | - Francisco J Martí-Quijal
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain.
| | - Emilia Ferrer
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
| | - María-José Ruiz
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
| | - Houda Berrada
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
| | - Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, ROC.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
| | - Beatriz de la Fuente
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
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23
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Mirzapour‐Kouhdasht A, Moosavi‐Nasab M. Shelf-life extension of whole shrimp using an active coating containing fish skin gelatin hydrolysates produced by a natural protease. Food Sci Nutr 2020; 8:214-223. [PMID: 31993147 PMCID: PMC6977469 DOI: 10.1002/fsn3.1293] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 10/08/2019] [Accepted: 10/17/2019] [Indexed: 12/31/2022] Open
Abstract
This study was focused on shelf-life extension of whole shrimp (Penaeus merguiensis) using an active coating containing gelatin hydrolysates. Gelatin extracted from Scomberomorus commerson skin was hydrolyzed using actinidin extracted from kiwifruit. Some important physicochemical characteristics of fish skin gelatin including viscosity, gelling and melting points, and temperatures were examined. The whole shrimp was coated with four coating agents including fish skin gelatin (FG), commercial gelatin (CG), fish skin gelatin containing 1 mg/ml fish gelatin hydrolysates (FG + GH), and commercial bovine gelatin containing 1 mg/ml fish gelatin hydrolysates (CG + GH). Chemical, microbial, and sensorial properties of samples were monitored for 12 days at 4°C with 3-day intervals (0-12 days). The pH value of samples coated with FG + GH and CG + GH showed the lowest changes during 12 days of storage (1.68 ± 0.00 and 1.70 ± 0.09, respectively). The free fatty acid content (FFA), total volatile base nitrogen (TVB-N), lipid oxidation, and carbonyl content of samples coated with FG + GH and CG + GH were significantly lower than that of control, CG, and FG samples. The results of this study showed that the gelatin hydrolysates could be used as a preservative costing agent for whole shrimp.
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Affiliation(s)
- Armin Mirzapour‐Kouhdasht
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Marzieh Moosavi‐Nasab
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
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24
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Liu T, Dai H, Ma L, Yu Y, Tang M, Li Y, Hu W, Feng X, Zhang Y. Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1663871] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Tingwei Liu
- College of Food Science, Southwest University, Chongqing, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Chongqing, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing, China
- Biological Science Research Center of Southwest University, Chongqing, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing, China
| | - Mi Tang
- College of Food Science, Southwest University, Chongqing, China
| | - Yuan Li
- College of Food Science, Southwest University, Chongqing, China
| | - Weijie Hu
- College of Food Science, Southwest University, Chongqing, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Chongqing, China
- Biological Science Research Center of Southwest University, Chongqing, China
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