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Grasso F, Méndez Paz D, Vázquez Sobrado R, Orlandi V, Turrini F, Agostinis L, Morandini A, Jenssen M, Lian K, Boggia R. Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part II. Gels 2024; 10:246. [PMID: 38667665 PMCID: PMC11049478 DOI: 10.3390/gels10040246] [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: 02/27/2024] [Revised: 03/19/2024] [Accepted: 04/01/2024] [Indexed: 04/28/2024] Open
Abstract
The enzymatic extraction of proteins from fish biomasses is being widely investigated. However, little or almost no research has paid attention to the exploitation of unsorted fishery biomasses. This work is part of a larger study, Part I of which has already been published, and focuses on an extensive characterization of two collagenous samples, namely gelatin (G) and hydrolyzed gelatin peptides (HGPs), extracted from a dehydrated fish biomass coming from unsorted canned yellowfin tuna side streams. The results indicate crude protein fractions of 90-93%, pH values between 3 and 5, white-yellow colors, collagen-like FTIR spectra, and 17% in terms of total amino acid content. Viscosity and the study of dynamic viscous-elastic behavior were analyzed. Thermo-gravimetric analysis was performed to assess the residual ashes. Both samples were investigated to determine their molecular weight distribution via size-exclusion chromatography, with a higher total average molecular weight for G compared to HGPs, with values of 17,265.5 Da and 2637.5 Da, respectively. G demonstrated technological properties similar to analogous marine gelatins. HGPs demonstrated antioxidant activity as per FRAP assay. All the results open up new perspectives for the potential use of these substances in biodegradable packaging, dietary supplements, and skin care cosmetics.
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Affiliation(s)
- Federica Grasso
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - Diego Méndez Paz
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (D.M.P.); (R.V.S.)
| | - Rebeca Vázquez Sobrado
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (D.M.P.); (R.V.S.)
| | - Valentina Orlandi
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - Federica Turrini
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Center for the Development of New Technologies in Agriculture (Agritech), 80121 Napoli, Italy
| | - Lodovico Agostinis
- Aimplas, Asociación de Investigación de Materiales Plásticos Y Conexas, Carrer de Gustave Eiffel, 4, 46980 Valencia, Spain; (L.A.); (A.M.)
| | - Andrea Morandini
- Aimplas, Asociación de Investigación de Materiales Plásticos Y Conexas, Carrer de Gustave Eiffel, 4, 46980 Valencia, Spain; (L.A.); (A.M.)
| | - Marte Jenssen
- Nofima, Muninbakken, 9-13, 9019 Tromsø, Norway; (M.J.); (K.L.)
| | - Kjersti Lian
- Nofima, Muninbakken, 9-13, 9019 Tromsø, Norway; (M.J.); (K.L.)
| | - Raffaella Boggia
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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Gelatin extracted from jundiá skin (Rhamdia quelen): an alternative to the discarded by-product. Food Res Int 2022; 161:111829. [DOI: 10.1016/j.foodres.2022.111829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 08/11/2022] [Accepted: 08/19/2022] [Indexed: 11/24/2022]
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Nurilmala M, Darmawan N, Putri EAW, Jacoeb AM, Irawadi TT. Pangasius Fish Skin and Swim Bladder as Gelatin Sources for Hard Capsule Material. Int J Biomater 2021; 2021:6658002. [PMID: 34484343 PMCID: PMC8416405 DOI: 10.1155/2021/6658002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 07/18/2021] [Accepted: 08/14/2021] [Indexed: 11/24/2022] Open
Abstract
In this paper, we report the extraction and characterization of gelatin from the abundant industrial fishery waste of Pangasius skin and swim bladder and its application as the base material for hard capsule shells. The yield of gelatin ranged between 19 and 23%, content of moisture is 7.6-9.2%, ash is 1.1-1.7%, pH is 4.1-5.2, gel strength is 238-278 bloom, and viscosity is 65-74.7% mP. SDS-PAGE showed all gelatins have chains of α1, α2, and β-peptides. The skin, swim bladder, and mixed gelatins were successfully used in the production of hard capsule shells. The dimensions, weight, disintegration time, and water content properties of the hard capsules from these Pangasius wastes were akin to the standards of commercial capsules.
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Affiliation(s)
- Mala Nurilmala
- Department of Aquatic Products Technology, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
- Halal Science Center, LPPM, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
| | - Noviyan Darmawan
- Halal Science Center, LPPM, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
- Department of Chemistry, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
| | - Erin Apriliani Wulandari Putri
- Department of Aquatic Products Technology, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
- Halal Science Center, LPPM, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
| | - Agoes M. Jacoeb
- Department of Aquatic Products Technology, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
| | - Tun Tedja Irawadi
- Halal Science Center, LPPM, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
- Department of Chemistry, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
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Erge A, Zorba Ö. Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.057] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Wang X, Yu H, Xing R, Li P. Characterization, Preparation, and Purification of Marine Bioactive Peptides. BIOMED RESEARCH INTERNATIONAL 2017; 2017:9746720. [PMID: 28761878 PMCID: PMC5518491 DOI: 10.1155/2017/9746720] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/25/2017] [Accepted: 06/01/2017] [Indexed: 12/17/2022]
Abstract
Marine bioactive peptides, as a source of unique bioactive compounds, are the focus of current research. They exert various biological roles, some of the most crucial of which are antioxidant activity, antimicrobial activity, anticancer activity, antihypertensive activity, anti-inflammatory activity, and so forth, and specific characteristics of the bioactivities are described. This review also describes various manufacturing techniques for marine bioactive peptides using organic synthesis, microwave assisted extraction, chemical hydrolysis, and enzymes hydrolysis. Finally, purification of marine bioactive peptides is described, including gel or size exclusion chromatography, ion-exchange column chromatography, and reversed-phase high-performance liquid chromatography, which are aimed at finding a fast, simple, and effective method to obtain the target peptides.
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Affiliation(s)
- Xueqin Wang
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Huahua Yu
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Ronge Xing
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Pengcheng Li
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
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African catfish (Clarias gariepinus) skin gelatin: Extraction optimization and physical–chemical properties. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.070] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Alfaro ADT, Balbinot E, Weber CI, Tonial IB, Machado-Lunkes A. Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9096-5] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Yield, viscosity, and gel strength of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: Optimization of the extraction process. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0103-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Alfaro ADT, Fonseca GG, Balbinot E, Machado A, Prentice C. Physical and chemical properties of wami tilapia skin gelatin. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000069] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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da Trindade Alfaro A, Fonseca GG, Balbinot E, Prentice C. Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: microbiological, rheological and structural properties. FOOD SCI TECHNOL INT 2013; 20:373-81. [DOI: 10.1177/1082013213488776] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Gelatin was extracted from the skin of tilapia ( Oreochromis urolepis hornorum) and its microbiological, rheological and structural properties were characterized. The tilapia skin gelatin presented typical molecular weight distribution of type I collagen with contents of imino acids (proline + hydroxyproline) of 21.67%. Gel strength and viscosity values were 221 ± 5.68 g and 5.98 ± 0.34 cP, respectively, with the maturation time of 18 ± 1 h, and both parameters increased with the maturation time. Melting and gelling points of 25 ℃ and 21 ℃, respectively, were obtained for tilapia skin gelatin. The gelatin presented microbiological standards in accordance with the Brazilian Legislation.
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Affiliation(s)
- Alexandre da Trindade Alfaro
- Laboratory of Food Technology, Faculty of Engineering, Federal Technological University of Paraná (UTFPR), Francisco Beltrão PR, Brazil
| | - Gustavo Graciano Fonseca
- Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados (UFGD), Dourados MS, Brazil
| | - Evellin Balbinot
- Laboratory of Food Technology, Faculty of Engineering, Federal Technological University of Paraná (UTFPR), Francisco Beltrão PR, Brazil
| | - Carlos Prentice
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande RS, Brazil
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Chee KL, Ayob MK. Optimization of hexametaphosphate-assisted extraction and functional characterization of palm kernel cake protein. FOOD SCI TECHNOL INT 2013; 19:109-22. [DOI: 10.1177/1082013212442185] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Response surface methodology was applied to study the optimization of palm kernel cake protein (PKCP) hexametaphosphate-assisted extraction. The optimum PKCP yield (28.37%) when extracted using 1.50% sodium hexametaphosphate (SHMP) of pH 10, at 50 °C, and the 1:70 (w/v) ratio of cake-to-solvent was significantly ( P < 0.05) higher than the protein yield from an alkaline (pH 10) extraction (8.12 ± 0.24%). Differential scanning calorimetry (DSC) analysis showed a higher denatured temperature (99.78 °C) for PKCP as compared with alkaline extracted one (96.96 °C), suggesting that a less denatured protein population is obtained. Electrophoresis of the PKCP revealed that the protein has 11 bands with MW ranging from 2.11 to 83.19 kDa. Relative to soy protein isolate, PKCP showed higher surface hydrophobicity (165.96 vs. 51.51), better solubility at pH 7 (87.65% vs. 41.21%), oil-binding capacity (7.73 vs. 2.96 g/g) and emulsifying activity (178.50 vs. 32.57 m2/g), but lower water-binding capacity (0.36 vs. 11.70 g/g), emulsifying stability (32.24% vs. 43.08%), foaming capacity (20.8% vs. 100.0%) and foam stability (3.80 vs. 19.20 ml). PKCP contained the highest amount of glutamic acid (16.86 g/100 g protein) and followed by arginine (10.78 g/100 g protein). With respect to the 1991 standard of the FAO/WHO for preschool children, PKCP’s essential amino acid profile showed deficiencies. Therefore, it can be used as a complementary protein source by supplementing with a tryptophan-rich source, as this was the limiting amino acid.
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Affiliation(s)
- Kah-Leong Chee
- School of Biosciences, Taylor’s University, Malaysia
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Malaysia
| | - Mohd-Khan Ayob
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Malaysia
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Optimization of oil extraction from olive pomace using response surface methodology. FOOD SCI TECHNOL INT 2013; 19:315-22. [DOI: 10.1177/1082013212452476] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
A statistical methodology, combining Plackett–Burman design with Box–Behnken design, was applied to optimize the oil extraction process from olive pomace using hexane as solvent. Plackett–Burman design was used in the first step to evaluate the effects of five independent variables on the oil extraction yield. Temperature of extraction, time of contact, solvent-to-solids ratio and moisture content of the olive pomace were identified as significant independent variables and were further optimized by using response surface methodology based on Box–Behnken design. The optimized conditions to maximize the yield were as follows: extraction temperature at 33 ℃, contact time at 10 min, solvent-to-solids ratio at 3.5 mL/g and moisture content at 13%. The experimental value of the yield (5.98%) at these optimum conditions was found in perfect agreement with the value predicted by model (5.80%).
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Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone. Journal of Food Science and Technology 2012; 51:3104-13. [PMID: 26396302 DOI: 10.1007/s13197-012-0816-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/19/2012] [Accepted: 08/16/2012] [Indexed: 10/27/2022]
Abstract
In the present study, to establish the optimum gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone, Response Surface Methodology (RSM) with a 4-factor, 5-level Central Composite Design (CCD) was conducted. The model equation was proposed with regard to the effects of HCl concentration (%, X1), treatment time (h, X2), extraction temperature (°C, X3) and extraction time (h, X4) as independent variables on the hydroxyproline recovery (%, Y) as dependent variable. X 1 = 2.74 %, X 2 = 21.15 h, X 3 = 74.73 °C and X 4 = 5.26 h were found to be the optimum conditions to obtain the highest hydroxyproline recovery (68.75 %). The properties of optimized catfish bone gelatin were characterized by amino acid analysis, SDS-PAGE, gel strength, TPA and viscosity in comparison to bovine skin gelatin. The result of SDS-PAGE revealed that pangasius catfish bone gelatin consisted of at least 2 different polypeptides (α1 and α2 chains) and their cross-linked chains. Moreover, the pangasius catfish bone gelatin was found to contain 17.37 (g/100 g) imino acids (proline and hydroxyproline). Pangasius catfish bone gelatin also indicated physical properties comparable with that of bovine and higher than those from cold water fish gelatin. Based on the results of the present study, there is a potential for exploitation of pangasius catfish bone for gelatin production. Furthermore, RSM provided the best method for optimizing the gelatin extraction parameters.
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Mahmoodani F, Ghassem M, Babji AS, Yusop SM, Khosrokhavar R. ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate. Journal of Food Science and Technology 2012; 51:1847-56. [PMID: 25190839 DOI: 10.1007/s13197-012-0742-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/23/2012] [Accepted: 05/11/2012] [Indexed: 11/28/2022]
Abstract
Skin and bone gelatins of pangasius catfish (Pangasius sutchi) were hydrolyzed with alcalase to isolate Angiotensin Converting Enzyme (ACE) inhibitory peptides. Samples with the highest degree of hydrolysis (DH) were separated into different fractions with molecular weight cut-off (MWCO) sizes of 10, 3 and 1 kDa, respectively and assayed for ACE inhibitory activity. Skin and bone gelatins had highest DH of 64.87 and 68.48 % after 2 and 1 h incubation, respectively. Results from this study indicated that by decreasing the molecular weight of fractions, ACE inhibitory activity was increased. Therefore, F3 permeates (MWCO < 1 kDa) of skin (IC50 = 3.2 μg/ml) and bone (IC50 = 1.3 μg/ml) gelatins possessed higher ACE inhibitory activity compared to their untreated gelatins and corresponding hydrolyzed fractions. In this study, the major amino acids were Glycine followed by Proline with an increased amount of hydrophobic amino acid content in F3 permeates of skin (4.01 %) and bone (5.79 %) gelatin. Digestion stability against gastrointestinal proteases did not show any remarkable change on ACE inhibition potency of these permeates. It was concluded that alcalase hydrolysis of P. sutchi by-products could be utilized as a part of functional food or ingredients of a formulated drug in order to control high blood pressure.
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Affiliation(s)
- Fatemeh Mahmoodani
- School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia ; Food and Drug Laboratory Research Center, Food and Drug Organization, MOH & ME, Tehran, Iran
| | - Masomeh Ghassem
- School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia
| | - Abdul Salam Babji
- School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia
| | - Salma Mohamad Yusop
- School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia
| | - Roya Khosrokhavar
- Food and Drug Laboratory Research Center, Food and Drug Organization, MOH & ME, Tehran, Iran
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Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0859-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Najafian L, Babji AS. A review of fish-derived antioxidant and antimicrobial peptides: their production, assessment, and applications. Peptides 2012; 33:178-85. [PMID: 22138166 DOI: 10.1016/j.peptides.2011.11.013] [Citation(s) in RCA: 170] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/17/2011] [Revised: 11/12/2011] [Accepted: 11/14/2011] [Indexed: 10/15/2022]
Abstract
Fishes are rich sources of structurally diverse bioactive compounds. In recent years, much attention has been paid to the existence of peptides with biological activities and proteins derived from foods that might have beneficial effects for humans. Antioxidant and antimicrobial peptides isolated from fish sources may be used as functional ingredients in food formulations to promote consumer health and improve the shelf life of food products. This paper presents an overview of the antioxidant and antimicrobial peptides derived from various fishes. In addition, we discuss the extraction of fish proteins, enzymatic production, and the techniques used to isolate and characterize these compounds. Furthermore, we review the methods used to assay the bioactivities and their applications in food and nutraceuticals.
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Affiliation(s)
- L Najafian
- School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia. najafian
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