Pub Date : 2022-10-19DOI: 10.1080/10498850.2022.2133581
L. Alcântara, Juliana Sousa, Mariana Martins, A. L. Silva, M. D. S. S. Souza Filho, B. Souza
ABSTRACT This study aimed to evaluate the wettability of edible coatings based on chitosan or the gelatin of Nile tilapia (Oreochromis niloticus) scales on the surface of shrimp fillets (Litopenaeus vannamei) with glycerol as a plasticizer. Initially, the surface was characterized according to Zisman’s methodology. The surface tension and dispersive and polar components of the shrimp fillet was 59.93 (low-energy surface), 14.14, and 45.79 mN/m, respectively. The mathematical modeling applied to experimental design 32 showed that the minimum concentration of biopolymers favored wettability, among other observations about the interactions between the components of the coatings and the surface of the shrimp fillet. The behavior of the plasticizer was influenced by the biopolymer; as the concentration of the plasticizer increased, the cohesion coefficient of chitosan coatings decreased, while the opposite effect was observed for gelatin coatings. The coating compositions with optimized wettability were 1.0% chitosan and 0% glycerol (W s = −12.934 mN/m), and 1.0% gelatin and 0% glycerol (W s = −5.588 mN/m).
摘要本研究以甘油三酯为增塑剂，研究壳聚糖和尼罗罗非鱼鱼鳞明胶在凡纳滨对虾片表面的润湿性。最初，根据Zisman的方法对表面进行表征。虾片的表面张力、色散和极性组分分别为59.93 mN/m(低能面)、14.14 mN/m和45.79 mN/m。应用于实验设计32的数学模型表明，最低浓度的生物聚合物有利于润湿性，以及其他关于涂层成分与虾片表面之间相互作用的观察结果。增塑剂的性能受生物聚合物的影响;随着增塑剂浓度的增加，壳聚糖涂层的内聚系数降低，而明胶涂层的内聚系数则相反。润湿性最佳的涂层组合为1.0%壳聚糖和0%甘油(W s = - 12.934 mN/m)和1.0%明胶和0%甘油(W s = - 5.588 mN/m)。
{"title":"Evaluation of Surface Properties of Chitosan and Scale Gelatin Coatings on Shrimp Fillets (Litopenaeus vannamei)","authors":"L. Alcântara, Juliana Sousa, Mariana Martins, A. L. Silva, M. D. S. S. Souza Filho, B. Souza","doi":"10.1080/10498850.2022.2133581","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133581","url":null,"abstract":"ABSTRACT This study aimed to evaluate the wettability of edible coatings based on chitosan or the gelatin of Nile tilapia (Oreochromis niloticus) scales on the surface of shrimp fillets (Litopenaeus vannamei) with glycerol as a plasticizer. Initially, the surface was characterized according to Zisman’s methodology. The surface tension and dispersive and polar components of the shrimp fillet was 59.93 (low-energy surface), 14.14, and 45.79 mN/m, respectively. The mathematical modeling applied to experimental design 32 showed that the minimum concentration of biopolymers favored wettability, among other observations about the interactions between the components of the coatings and the surface of the shrimp fillet. The behavior of the plasticizer was influenced by the biopolymer; as the concentration of the plasticizer increased, the cohesion coefficient of chitosan coatings decreased, while the opposite effect was observed for gelatin coatings. The coating compositions with optimized wettability were 1.0% chitosan and 0% glycerol (W s = −12.934 mN/m), and 1.0% gelatin and 0% glycerol (W s = −5.588 mN/m).","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1115 - 1127"},"PeriodicalIF":1.6,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48929936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-18DOI: 10.1080/10498850.2022.2131495
N. Kamaruding, N. A. Muhammad Daud, N. Ismail, S. Shaharuddin
ABSTRACT The present study aims to characterize the functional properties of Spirulina protein isolate (SpPI) recovered at different solubilization pHs of 4, 7, 10, and 13. Results showed that the highest precipitation occurred at pH 7, producing emulsion with the highest aging and heat stabilities (77% and 56%, respectively). Moreover, it exhibits amphiphilic properties, with better oil and water absorption capacities. It also formed a reduced creaming behavior and significant foaming stability. These findings indicate that Spirulina protein isolate solubilized at pH 7 may be a versatile and dynamic potential emulsifier for use in food.
{"title":"Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation","authors":"N. Kamaruding, N. A. Muhammad Daud, N. Ismail, S. Shaharuddin","doi":"10.1080/10498850.2022.2131495","DOIUrl":"https://doi.org/10.1080/10498850.2022.2131495","url":null,"abstract":"ABSTRACT The present study aims to characterize the functional properties of Spirulina protein isolate (SpPI) recovered at different solubilization pHs of 4, 7, 10, and 13. Results showed that the highest precipitation occurred at pH 7, producing emulsion with the highest aging and heat stabilities (77% and 56%, respectively). Moreover, it exhibits amphiphilic properties, with better oil and water absorption capacities. It also formed a reduced creaming behavior and significant foaming stability. These findings indicate that Spirulina protein isolate solubilized at pH 7 may be a versatile and dynamic potential emulsifier for use in food.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1025 - 1037"},"PeriodicalIF":1.6,"publicationDate":"2022-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42417011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-17DOI: 10.1080/10498850.2022.2132125
José Stênio Aragão Rebouças Júnior, V. Martins, C. Prentice-Hernández, José Maria Monsserrat, M. B. Tesser, J. M. Latorres
ABSTRACT Several methods are used to recover compounds from these residues. Among them, ultrasound extraction has gained prominence due to its cellular disruption power. This work aimed to verify the action of ultrasound in increasing the yield of protein hydrolysate extraction from Pacific white shrimp (Litopenaeus vannamei) by-products. Proximal composition, hydrolysis degree, total content of carotenoids, and antioxidant activity (DPPH, ABTS, and reducing power) of the obtained hydrolysate was determined. The study found that the use of ultrasound concentrated more carotenoids, containing high antioxidant activity, increased the degree of hydrolysis, and accelerated the hydrolytic reaction rate.
{"title":"Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid","authors":"José Stênio Aragão Rebouças Júnior, V. Martins, C. Prentice-Hernández, José Maria Monsserrat, M. B. Tesser, J. M. Latorres","doi":"10.1080/10498850.2022.2132125","DOIUrl":"https://doi.org/10.1080/10498850.2022.2132125","url":null,"abstract":"ABSTRACT Several methods are used to recover compounds from these residues. Among them, ultrasound extraction has gained prominence due to its cellular disruption power. This work aimed to verify the action of ultrasound in increasing the yield of protein hydrolysate extraction from Pacific white shrimp (Litopenaeus vannamei) by-products. Proximal composition, hydrolysis degree, total content of carotenoids, and antioxidant activity (DPPH, ABTS, and reducing power) of the obtained hydrolysate was determined. The study found that the use of ultrasound concentrated more carotenoids, containing high antioxidant activity, increased the degree of hydrolysis, and accelerated the hydrolytic reaction rate.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1061 - 1071"},"PeriodicalIF":1.6,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45410581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-17DOI: 10.1080/10498850.2022.2133582
Chong Yi, Yuemin Wu, Zhi-gao Wang, Kunlong Wang, Ze-kun Zhang, Bin Wang, Hong-Yu Luo
ABSTRACT The skipjack enzymatic peptide 3 (SEP-3) has been previously isolated and purified from a byproduct of skipjack. In this paper, the anti-inflammatory activity and mechanism of SEP-3 in RAW264.7 macrophages activated by lipopolysaccharide (LPS) were investigated. We found that SEP-3 enhanced the proliferation and phagocytic capacity of RAW264.7 macrophages and suppressed the expression of pro-inflammatory cytokines IL-1β, IL-6, and TNF-α. Cells treated with SEP-3 showed decreased phosphorylation of ERK, p38, JNK, NF-κB p65, and IκBα and inhibited NF-κB and mitogen-activated protein kinases (MAPK) inflammatory pathways. Optimal dosage was determined, and modified outcome was identified when SEP-3 treatment was combined with indomethacin. In addition, the metabolites of the dominant microflora of mice gavaged by SEP-3 showed antioxidant activity in vitro. Therefore, we conclude that SEP-3 extracted from skipjack may have a direct or indirect anti-inflammatory effect and can be used as an adjuvant drug to treat inflammatory diseases.
{"title":"Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways","authors":"Chong Yi, Yuemin Wu, Zhi-gao Wang, Kunlong Wang, Ze-kun Zhang, Bin Wang, Hong-Yu Luo","doi":"10.1080/10498850.2022.2133582","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133582","url":null,"abstract":"ABSTRACT The skipjack enzymatic peptide 3 (SEP-3) has been previously isolated and purified from a byproduct of skipjack. In this paper, the anti-inflammatory activity and mechanism of SEP-3 in RAW264.7 macrophages activated by lipopolysaccharide (LPS) were investigated. We found that SEP-3 enhanced the proliferation and phagocytic capacity of RAW264.7 macrophages and suppressed the expression of pro-inflammatory cytokines IL-1β, IL-6, and TNF-α. Cells treated with SEP-3 showed decreased phosphorylation of ERK, p38, JNK, NF-κB p65, and IκBα and inhibited NF-κB and mitogen-activated protein kinases (MAPK) inflammatory pathways. Optimal dosage was determined, and modified outcome was identified when SEP-3 treatment was combined with indomethacin. In addition, the metabolites of the dominant microflora of mice gavaged by SEP-3 showed antioxidant activity in vitro. Therefore, we conclude that SEP-3 extracted from skipjack may have a direct or indirect anti-inflammatory effect and can be used as an adjuvant drug to treat inflammatory diseases.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1128 - 1141"},"PeriodicalIF":1.6,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45560230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-12DOI: 10.1080/10498850.2022.2133585
T. Abraham, Q. Qureshi, A. Bardhan
ABSTRACT Escherichia coli is targeted as a model bacterium for monitoring antimicrobial resistance (AMR). In this study, 232 E. coli strains from carp aquaculture environments were screened for AMR against 12 antibiotics. Maximum resistance was found against cefalexin, amoxyclav, azithromycin, nitrofurantoin, gentamycin, and oxytetracycline. Multiple antibiotic-resistance was noted in 98.70% of the strains with 49 resistant profiles. Twenty-four strains were serotyped into 12 O-groups (n = 21), rough type (n = 1), and untypeable (n = 2). Uropathogenic, enteropathogenic, enterotoxigenic, and enterohemorrhagic E. coli pathotypes were detected. The contamination of aquacultured carps with enteric pathogenic and MAR fecal bacteria from high-risk sources is a cause for concern.
{"title":"Enteric Pathogenic and Multiple Antibiotic-Resistant Escherichia coli in Farmed Indian Major Carps and Their Environments in Peri-Urban Kolkata, India","authors":"T. Abraham, Q. Qureshi, A. Bardhan","doi":"10.1080/10498850.2022.2133585","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133585","url":null,"abstract":"ABSTRACT Escherichia coli is targeted as a model bacterium for monitoring antimicrobial resistance (AMR). In this study, 232 E. coli strains from carp aquaculture environments were screened for AMR against 12 antibiotics. Maximum resistance was found against cefalexin, amoxyclav, azithromycin, nitrofurantoin, gentamycin, and oxytetracycline. Multiple antibiotic-resistance was noted in 98.70% of the strains with 49 resistant profiles. Twenty-four strains were serotyped into 12 O-groups (n = 21), rough type (n = 1), and untypeable (n = 2). Uropathogenic, enteropathogenic, enterotoxigenic, and enterohemorrhagic E. coli pathotypes were detected. The contamination of aquacultured carps with enteric pathogenic and MAR fecal bacteria from high-risk sources is a cause for concern.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1092 - 1108"},"PeriodicalIF":1.6,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44122779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-11DOI: 10.1080/10498850.2022.2119910
Hongkai Xie, Hui Chen, Linrui Yuechen, Fengjiao Fan
ABSTRACT The effect of different antioxidants of bamboo leaves (AOB) treatment on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot air drying was investigated. The results demonstrated that the marinated sample had the lowest peroxide value, thiobarbituric acid-reactive substances, polyunsaturated fatty acids loss, free radical level, and lipoxygenase activity during drying, indicating that the marination process maximized the antioxidant effects of AOB. The results indicate that this process could interfere with free radical chain reaction and inhibit lipoxygenase activity since AOB is correctly distributed on the site of lipid oxidation. After drying, eicosapentaenoic acid + docosahexaenoic acid content in control, unmarinated, and marinated samples decreased by 26.10%, 11.25%, and 7.29%, respectively, suggesting that the marination process maintained more efficiently its high nutritive value in terms of lipid content. Overall, the use of AOB provides a more effective strategy to control lipid oxidation in seafood, mainly scallops, during drying.
{"title":"Effects of Different Antioxidants of Bamboo Leaves Treatments on Lipid Oxidation of Scallop (Argopecten irradians) Adductor Muscle During Hot Air Drying","authors":"Hongkai Xie, Hui Chen, Linrui Yuechen, Fengjiao Fan","doi":"10.1080/10498850.2022.2119910","DOIUrl":"https://doi.org/10.1080/10498850.2022.2119910","url":null,"abstract":"ABSTRACT The effect of different antioxidants of bamboo leaves (AOB) treatment on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot air drying was investigated. The results demonstrated that the marinated sample had the lowest peroxide value, thiobarbituric acid-reactive substances, polyunsaturated fatty acids loss, free radical level, and lipoxygenase activity during drying, indicating that the marination process maximized the antioxidant effects of AOB. The results indicate that this process could interfere with free radical chain reaction and inhibit lipoxygenase activity since AOB is correctly distributed on the site of lipid oxidation. After drying, eicosapentaenoic acid + docosahexaenoic acid content in control, unmarinated, and marinated samples decreased by 26.10%, 11.25%, and 7.29%, respectively, suggesting that the marination process maintained more efficiently its high nutritive value in terms of lipid content. Overall, the use of AOB provides a more effective strategy to control lipid oxidation in seafood, mainly scallops, during drying.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"939 - 950"},"PeriodicalIF":1.6,"publicationDate":"2022-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46119635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-10DOI: 10.1080/10498850.2022.2131494
Büminhan Burkay Selçuk, Z. Ayvaz
ABSTRACT This study aimed to develop a seafood product by combining the techniques of salting and smoke flavorings (SF) and monitoring their effect on color and some other quality parameters throughout storage. SF added groups at varying concentrations of 50%, 33%, and 25%, coded as SF1, SF2, and SF3, respectively. The color changes and other quality parameters were monitored during 90 days of storage. It was concluded that SF had a significant effect on the color parameters (especially b*) (p<0.05). According to the sensory analysis results, SF3 is a better candidate for further commercializing salted and SF added bonito.
{"title":"Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets","authors":"Büminhan Burkay Selçuk, Z. Ayvaz","doi":"10.1080/10498850.2022.2131494","DOIUrl":"https://doi.org/10.1080/10498850.2022.2131494","url":null,"abstract":"ABSTRACT This study aimed to develop a seafood product by combining the techniques of salting and smoke flavorings (SF) and monitoring their effect on color and some other quality parameters throughout storage. SF added groups at varying concentrations of 50%, 33%, and 25%, coded as SF1, SF2, and SF3, respectively. The color changes and other quality parameters were monitored during 90 days of storage. It was concluded that SF had a significant effect on the color parameters (especially b*) (p<0.05). According to the sensory analysis results, SF3 is a better candidate for further commercializing salted and SF added bonito.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1038 - 1048"},"PeriodicalIF":1.6,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45412134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-10DOI: 10.1080/10498850.2022.2133583
Yu Zhang, Shengjun Wu
ABSTRACT This study investigated the hypoglycaemic activity of Porphyra yezoensis polysaccharides (PPs). Forty eight KKAy mice were randomly assigned to four groups: one control group gavaged once daily with distilled water and three treatment groups gavaged once daily with different doses of PPs (100, 300 and 500 mg/kg) for 6 weeks. PPs administration decreased body weight, serum insulin, glucose, triglycerides, cholesterol, low-density lipoprotein cholesterol and intestinal α-amylase activity, increased high-density lipoprotein cholesterol and oral glucose tolerance. Intestinal α-amylase activities were positively correlated with serum glucose levels. Results indicated that PPs had hypoglycaemic activity and might be used for diabetes mellitus treatment.
{"title":"Hypoglycemic Effect of Polysaccharides from Porphyra yezoensis Associated with Reduced Intestinal α-Amylase Activity in Diabetes Mellitus KKAy Mice","authors":"Yu Zhang, Shengjun Wu","doi":"10.1080/10498850.2022.2133583","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133583","url":null,"abstract":"ABSTRACT This study investigated the hypoglycaemic activity of Porphyra yezoensis polysaccharides (PPs). Forty eight KKAy mice were randomly assigned to four groups: one control group gavaged once daily with distilled water and three treatment groups gavaged once daily with different doses of PPs (100, 300 and 500 mg/kg) for 6 weeks. PPs administration decreased body weight, serum insulin, glucose, triglycerides, cholesterol, low-density lipoprotein cholesterol and intestinal α-amylase activity, increased high-density lipoprotein cholesterol and oral glucose tolerance. Intestinal α-amylase activities were positively correlated with serum glucose levels. Results indicated that PPs had hypoglycaemic activity and might be used for diabetes mellitus treatment.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1109 - 1114"},"PeriodicalIF":1.6,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45541573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-17DOI: 10.1080/10498850.2022.2120376
Jisto Mathew, Lonappan Blossom, T. Gopal, Ancy Thomas
ABSTRACT .Extruded food products are highly popular because of their convenience and low cost. A wide variety of food products like snacks, noodles, and pasta can be prepared using this technology. In extrusion, raw materials are passed through an extruder, where physical and chemical changes occur to form final products. Noodles and pasta are staple foods and are a type of extruded product usually made from cereal flour such as wheat flour. They have huge demand because of convenience but are high in carbohydrates and do not provide much health benefits for consumers. Due to high digestible starch, overconsumption can lead to overweight. Many studies have been conducted to develop enriched and fortified pasta and noodles with high nutritive value. This review focuses on noodles and pasta products developed using fish. Studies showed that functional pasta and noodles with high protein content can be made.
{"title":"Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review","authors":"Jisto Mathew, Lonappan Blossom, T. Gopal, Ancy Thomas","doi":"10.1080/10498850.2022.2120376","DOIUrl":"https://doi.org/10.1080/10498850.2022.2120376","url":null,"abstract":"ABSTRACT .Extruded food products are highly popular because of their convenience and low cost. A wide variety of food products like snacks, noodles, and pasta can be prepared using this technology. In extrusion, raw materials are passed through an extruder, where physical and chemical changes occur to form final products. Noodles and pasta are staple foods and are a type of extruded product usually made from cereal flour such as wheat flour. They have huge demand because of convenience but are high in carbohydrates and do not provide much health benefits for consumers. Due to high digestible starch, overconsumption can lead to overweight. Many studies have been conducted to develop enriched and fortified pasta and noodles with high nutritive value. This review focuses on noodles and pasta products developed using fish. Studies showed that functional pasta and noodles with high protein content can be made.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1002 - 1023"},"PeriodicalIF":1.6,"publicationDate":"2022-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43506373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-17DOI: 10.1080/10498850.2022.2119909
H. Jayawardhana, Jae-Young Oh, T. Jayawardena, K. Sanjeewa, N. M. Liyanage, D. Nagahawatta, Jimin Hyun, Kwang-Tae Son, Y. Jeon, Joodong Park
ABSTRACT Olive flounder is a common surimi industry related fish species in South Korea that generates a considerable amount of solid waste. To maximize the utilization of olive flounder gut (OFG) byproducts, OFG was subjected to enzymatic hydrolysis. Antioxidant activity of the obtained hydrolysates was evaluated to investigate radical scavenging activity (RSA), and in vitro experiments were conducted on 2,2’-azobis(2-amidinopropane) dihydrochloride-stimulated Vero cells. Protamex hydrolysates showed a strong RSA (IC50 value of 94.96 ± 1.60 µg/mL) with a significant reduction in oxidative stress in in vitro and in vivo zebrafish models. OFG byproducts have potential for industrial application as antioxidative agents.
{"title":"Protective Effect of Fish Gut Hydrolysates from Olive Flounder (Paralichthys olivaceus) Surimi Byproducts Against AAPH-Induced Oxidative Stress in In Vitro and In Vivo Zebrafish Models","authors":"H. Jayawardhana, Jae-Young Oh, T. Jayawardena, K. Sanjeewa, N. M. Liyanage, D. Nagahawatta, Jimin Hyun, Kwang-Tae Son, Y. Jeon, Joodong Park","doi":"10.1080/10498850.2022.2119909","DOIUrl":"https://doi.org/10.1080/10498850.2022.2119909","url":null,"abstract":"ABSTRACT Olive flounder is a common surimi industry related fish species in South Korea that generates a considerable amount of solid waste. To maximize the utilization of olive flounder gut (OFG) byproducts, OFG was subjected to enzymatic hydrolysis. Antioxidant activity of the obtained hydrolysates was evaluated to investigate radical scavenging activity (RSA), and in vitro experiments were conducted on 2,2’-azobis(2-amidinopropane) dihydrochloride-stimulated Vero cells. Protamex hydrolysates showed a strong RSA (IC50 value of 94.96 ± 1.60 µg/mL) with a significant reduction in oxidative stress in in vitro and in vivo zebrafish models. OFG byproducts have potential for industrial application as antioxidative agents.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"924 - 938"},"PeriodicalIF":1.6,"publicationDate":"2022-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43396099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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