1
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Yang Z, Liu Y, Bai F, Wang J, Gao R, Zhao Y, Xu X. Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat. Food Chem X 2024; 22:101391. [PMID: 38681231 PMCID: PMC11046078 DOI: 10.1016/j.fochx.2024.101391] [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: 12/21/2023] [Revised: 04/10/2024] [Accepted: 04/11/2024] [Indexed: 05/01/2024] Open
Abstract
Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent relationship between lipid oxidation and flavor regulation. The research verified that PLB effectively suppresses fat oxidation and improves the overall taste of steamed sturgeon meat. Furthermore, the PLB group identified 52 compounds, and the content of odor substances such as isoamyl alcohol and hexanal was reduced compared with other groups. Finally, lipid substances containing eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) were screened out from 32 kinds of differential phospholipids. Through Pearson correlation analysis, it was observed that certain differential phospholipids such as PC (22:6) and PC (22:5) exhibited varying correlations with odor substances like hexanal and isovaleraldehyde. These findings suggest that PLB specifically affects certain phospholipids, leading to the production of distinct volatile substances through oxidative degradation.
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Affiliation(s)
- Zhuyu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yahui Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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2
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Amnuaikit T, Rajagopal RS, Nilsuwan K, Benjakul S. Enhancement of Physical Appearance, Skin Permeation, and Odor Reduction Using Liposome of Hydrolyzed Salmon Collagen for Cosmetic Products. SCIENTIFICA 2024; 2024:7843660. [PMID: 39262843 PMCID: PMC11390188 DOI: 10.1155/2024/7843660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 04/08/2024] [Accepted: 04/16/2024] [Indexed: 09/13/2024]
Abstract
Hydrolyzed collagen (HC) derived from salmon (Oncorhynchus nerka) skin possesses properties that can nourish the skin, and it is one of the active ingredients used in cosmeceutical products for moisturizing the facial skin. However, HC solution gives off a fishy odor and it is gray in color that makes the product unacceptable for cosmetic purposes. This study aimed to use liposome-encapsulated hydrolyzed salmon collagen to improve its physical appearance, skin permeation, and eliminate the fishy odor. Two percent of HC and vitamin B3 (VitB3) were used as active ingredients to incorporate into liposomes. Phosphatidylcholine, cholesterol, and Tween 80 at a suitable weight ratio of 8 : 2 : 1 produced nano-sized vesicles (170.6 ± 0.70 nm) with the highest percentage of entrapment efficiency (95.72 ± 2.00%) of VitB3 and (49.63 ± 1.74%) of HC. Skin permeation and odor detection of the HC-VitB3 liposome were studied using Franz's diffusion cell and gas chromatography, respectively, and compared with HC-VitB3 solution. Subsequently, facial serums were formulated using HC-VitB3 liposomes and HC-VitB3 solutions, and a product satisfaction test was conducted with 100 volunteers to determine their preferred product. The results of the studies of HC-VitB3 liposome serum showed improved formulation appearance, enhanced skin permeation, and better odor elimination compared to the HC-VitB3 serum. Furthermore, seventy-three volunteers in the product satisfaction test preferred and selected the liposomal serum for its superior scent. From all the experimental results, it could be seen that liposomes can help increase skin penetration, and undesirable odors and colors can be masked by the appropriate lipid bilayer structure of liposomes.
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Affiliation(s)
- Thanaporn Amnuaikit
- Drug Delivery System Excellence Center, Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Rajeev Shankar Rajagopal
- Drug Delivery System Excellence Center, Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Krisana Nilsuwan
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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3
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Jeong H, Yoon S, Yang NE, Youn MY, Hong SJ, Jo SM, Kim KS, Jeong EJ, Kim HW, Shin EC. Chemometric approach for an application of Atlantic salmons ( Oncorhynchus keta) by-product for potential food sources. Food Sci Biotechnol 2024; 33:855-876. [PMID: 38371683 PMCID: PMC10866838 DOI: 10.1007/s10068-023-01400-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 06/13/2023] [Accepted: 07/24/2023] [Indexed: 02/20/2024] Open
Abstract
This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS) coupled with gas chromatography-olfactometry (GC-O) were used to analyzed the aroma profile. A total of 140 and 90 volatile compounds were detected through E-nose and GC-MS respectively, and the main volatile compounds were aldehydes. A total of 23 odor active compounds were recognized using GC-O, and 3-methyl-butanal, heptanal, benzaldehyde, octanal, furfural, and methoxy-phenyl-oxime were identified as the aroma of salmon. Using multivariate analysis, the pattern between the pretreated samples and aroma profiles was confirmed, and there were clear separations among the samples. The results of this study provide the aroma profile of salmon by-products and are expected salmon by-products to be used as a potential food source.
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Affiliation(s)
- Hyangyeon Jeong
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Sojeong Yoon
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Na-Eun Yang
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Moon Yeon Youn
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Seong Jun Hong
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Seong Min Jo
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Kyeong Soo Kim
- Department of Pharmaceutical Engineering, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Eun Ju Jeong
- Department of Plant & Biomaterials Science, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Eui-Cheol Shin
- Department of GreenBio Science/Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju, 52725 Republic of Korea
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4
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Amyoony J, Gorman M, Dabas T, Moss R, McSweeney MB. Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply. J Food Sci 2023; 88:5236-5247. [PMID: 37921549 DOI: 10.1111/1750-3841.16822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 10/10/2023] [Accepted: 10/17/2023] [Indexed: 11/04/2023]
Abstract
Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n = 98; referred to as collagen-in-water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n = 92; referred to as collagen-in-smoothie). Both studies used the 9-point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study. PRACTICAL APPLICATION: Recently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off-aromas and flavors can be masked by other properties.
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Affiliation(s)
- Jamal Amyoony
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Tanvi Dabas
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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Gulzar S, Tagrida M, Prodpran T, Li L, Benjakul S. Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf-life extension of seafoods-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:4451-4483. [PMID: 37680068 DOI: 10.1111/1541-4337.13230] [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: 03/01/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 09/09/2023]
Abstract
Biopolymers derived from seafood processing byproducts are used to prepare active and biodegradable films as the packaging of food products. These films possess bioactivities to enhance the shelf life of packed foods by proactively releasing antimicrobial/antioxidative agents into the foods and providing sufficient barrier properties. Seafood processing byproducts are an eminent source of valuable compounds, including biopolymers and bioactive compounds. These biopolymers, including collagen, gelatin, chitosan, and muscle proteins, could be used to prepare robust and sustainable food packaging with some antimicrobial agents or antioxidants, for example, plant extracts rich in polyphenols or essential oils. These active packaging are not only biodegradable but also prevent the deterioration of packed foods caused by spoilage microorganisms as well as chemical deterioration. Seafood discards have a promising benefit for the development of environmentally friendly food packaging systems via the appropriate preparation methods or techniques. Therefore, the green packaging from seafood leftover can be better exploited and replace the synthetic counterpart.
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Affiliation(s)
- Saqib Gulzar
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Food Technology, Engineering and Science, University of Lleida-Agrotecnio CERCA Center, Lleida, Spain
| | - Mohamed Tagrida
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Center of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Food and Nutrition, Kyung Hee Unibersity, Seoul, Republic of Korea
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6
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Rana D, Desai N, Salave S, Karunakaran B, Giri J, Benival D, Gorantla S, Kommineni N. Collagen-Based Hydrogels for the Eye: A Comprehensive Review. Gels 2023; 9:643. [PMID: 37623098 PMCID: PMC10454301 DOI: 10.3390/gels9080643] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/01/2023] [Accepted: 08/04/2023] [Indexed: 08/26/2023] Open
Abstract
Collagen-based hydrogels have emerged as a highly promising platform for diverse applications in ophthalmology, spanning from drug delivery systems to biomedical interventions. This review explores the diverse sources of collagen, which give rise to different types of collagen protein. The critical isolation and purification steps are discussed, emphasizing their pivotal role in preparing collagen for biomedical use. To ensure collagen quality and purity, and the suitability of collagen for targeted applications, a comprehensive characterization and quality control are essential, encompassing assessments of its physical, chemical, and biological properties. Also, various cross-linking collagen methods have been examined for providing insight into this crucial process. This comprehensive review delves into every facet of collagen and explores the wide-ranging applications of collagen-based hydrogels, with a particular emphasis on their use in drug delivery systems and their potential in diverse biomedical interventions. By consolidating current knowledge and advancements in the field, this review aims to provide a detailed overview of the utilization of engineered collagen-based hydrogels in ocular therapeutics.
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Affiliation(s)
- Dhwani Rana
- National Institute of Pharmaceutical Education and Research (NIPER), Ahmedabad 382355, Gujarat, India; (D.R.); (S.S.); (B.K.); (D.B.)
| | - Nimeet Desai
- Department of Biomedical Engineering, Indian Institute of Technology Hyderabad, Kandi 502285, Telangana, India; (N.D.); (J.G.)
| | - Sagar Salave
- National Institute of Pharmaceutical Education and Research (NIPER), Ahmedabad 382355, Gujarat, India; (D.R.); (S.S.); (B.K.); (D.B.)
| | - Bharathi Karunakaran
- National Institute of Pharmaceutical Education and Research (NIPER), Ahmedabad 382355, Gujarat, India; (D.R.); (S.S.); (B.K.); (D.B.)
| | - Jyotsnendu Giri
- Department of Biomedical Engineering, Indian Institute of Technology Hyderabad, Kandi 502285, Telangana, India; (N.D.); (J.G.)
| | - Derajram Benival
- National Institute of Pharmaceutical Education and Research (NIPER), Ahmedabad 382355, Gujarat, India; (D.R.); (S.S.); (B.K.); (D.B.)
| | - Srividya Gorantla
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA;
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7
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Zeng J, Song Y, Fan X, Luo J, Song J, Xu J, Xue C. Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review. Crit Rev Food Sci Nutr 2023; 64:10397-10418. [PMID: 37335143 DOI: 10.1080/10408398.2023.2224451] [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] [Indexed: 06/21/2023]
Abstract
Aquatic animals are viewed as a good source of healthy lipids. Although drying is an effective method for the preservation of aquatic animal products (AAPs), the whole process is accompanied by lipid oxidation. This article reviews the main mechanism of lipid oxidation in the drying process. It also summarizes the effects of lipid oxidation on the quality of dried aquatic animal products (DAAPs), including nutrients, color, flavor, and hazard components, especially for those harmful aldehydes and heterocyclic amines. In addition, it concluded that moderate lipid oxidation contributes to improving the quality of products. Still, excessive lipid oxidation produces hazardous substances and induces health risks. Hence, to obtain high-quality DAAPs, some effective control technologies to promote/prevent lipid oxidation are introduced and deeply discussed, including salting, high-pressure processing, irradiation, non-thermal plasma technology, defatting treatments, antioxidants, and edible coating. A systematic review of the effect of lipid oxidation on quality attributes and control technologies in DAAPs is presented, and some perspectives are made for future research.
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Affiliation(s)
- Junpeng Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xiaowei Fan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jingyi Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Junyi Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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8
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Singh A, Hong H, Benjakul S. Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile. J Food Sci 2022; 87:2337-2349. [PMID: 35593270 DOI: 10.1111/1750-3841.16187] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/16/2022] [Accepted: 04/18/2022] [Indexed: 01/23/2023]
Abstract
Gel properties of threadfin bream surimi gels with squid fin protein hydrolysate (SFPH) at various concentrations (0, 1, 2, 3, and 4%; w/w) were determined. The gel without SFPH (CON) had the highest breaking force (BrF) and deformation (DeF) as compared to those with SFPH (p < 0.05). Among the gel with SFPH, gel containing 1 and 2% SFPH (SFPH-1 and SFPH-2, respectively) had the highest BrF, whereas the lowest value was obtained when 4% SFPH was used (SFPH-4) (p < 0.05). The whiteness of all samples was slightly decreased with an upsurging amount of SFPH. However, water holding capacity was increased with augmenting levels of SFPH (p < 0.05). Sensory analysis revealed that SFPH-2 had a higher squid odor and flavor likeness score than CON (p < 0.05). Textural properties, especially hardness, were decreased with increasing SFPH, except for SFPH-1 and SFPH-2 (p > 0.05). In addition, the rheological properties, microstructure, and volatile profile of the selected surimi gel were also studied. The storage modulus (G') of SFPH added samples was decreased as compared to the CON sample. The CON gel had a finer and more compact network as compared to SFPH-2 and SFPH-4 samples. Volatile profiles indicated that alcohols, carboxylic acids, ketones, and ether were the major volatile compounds present in both gel samples. Furthermore, thiophene, 3-methyl-, contributing to squid flavor, was found in the SFPH-2 sample. Overall, SFPH at 2% could act as a flavorant in the threadfin bream surimi gel without markedly negative impact on gelling and textural properties, while providing squid odor and flavor to the resulting gel. PRACTICAL APPLICATION: The various low-valued byproducts generated from the squid processing industry could result in various environmental problems. Those byproducts are rich in various biomolecules such as proteins, fats, enzymes, and so forth, which could be utilized to produce value-added products. Among them, protein hydrolysate (PH) rich in amino acids with excellent antioxidant properties could serve as an alternative flavorant. Therefore, PH from squid byproducts, especially fins, could be applied in foods such as fish balls, surimi gels, and so forth to enhance the nutritional and flavoring profile of a finished product. Moreover, bioactive peptides in PH with antioxidant potential could retard the oxidation of proteins and lipids.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
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9
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Nilsuwan K, Chantakun K, Zhang B, Ma L, Yesilsu AF, Benjakul S. Ammonium Sulfate and Repeated Freeze‐Thawing Recover Oil from Emulsion Separated from Salmon Skin Hydrolysate. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Krisana Nilsuwan
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Kasidate Chantakun
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
- Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China
| | | | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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10
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Temdee W, Singh A, Zhang B, Benjakul S. Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (
Harpiosquilla raphidea
) during refrigerated storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15778] [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)
- Wattana Temdee
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Avtar Singh
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China
| | - Soottawat Benjakul
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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11
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Properties and Characteristics of Acid-Soluble Collagen from Salmon Skin Defatted with the Aid of Ultrasonication. FISHES 2022. [DOI: 10.3390/fishes7010051] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Salmon skin, a byproduct from the deskinning process, can be used as an alternative source of collagen. Due to the high fat content in skin, the defatting process is required prior to extraction. The properties and characteristics of acid-soluble collagen (ASC) from salmon skin (Oncorhynchus nerka), defatted using isopropanol without and with ultrasonication (70% amplitude for 10 min), were investigated. The ASC from the skin that was defatted with aid of ultrasonication (U-ASC) exhibited lower (p < 0.05) fat content (1.86%) with extraction yield (23.18% w/w, dry weight basis). U-ASC had a higher hydroxyproline content (49.15 mg/g dry sample) and maximum transition temperature (Tmax) (11.6 °C) than C-ASC (collagen extracted from skin defatted without ultrasonication). Both of the ASCs were classified as type I collagen. C-ASC and U-ASC had isoelectric points of 7.17 and 7.40, respectively. Fourier transform infrared (FTIR) and circular dichroism spectra reconfirmed the triple-helix structure of both ASCs. The major amino acid of both collagens was glycine (297–308 residues/1000 residues). A high amount of imino acid (191–193 residues/1000 residues) was also found. After gastrointestinal digestion, the degree of hydrolysis of the digested U-ASC (23.19%) was slightly higher than that of the digested C-ASC (22.31%). However, both digests had no differences in antioxidant activities. Both of the ASCs could be therefore used as functional ingredient.
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