Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre-treatments

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2024-09-11 DOI:10.1111/jfpe.14736

Thaysa F. M. Moreira, Anielle de Oliveira, Vanessa de C. Rodrigues, Amarilis S. de Carvalho, Michely B. Quichaba, Ana P. Peron, Odinei H. Gonçalves, Angela M. Gozzo, Fernanda V. Leimann, Ricardo P. Ribeiro

{"title":"Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre-treatments","authors":"Thaysa F. M. Moreira, Anielle de Oliveira, Vanessa de C. Rodrigues, Amarilis S. de Carvalho, Michely B. Quichaba, Ana P. Peron, Odinei H. Gonçalves, Angela M. Gozzo, Fernanda V. Leimann, Ricardo P. Ribeiro","doi":"10.1111/jfpe.14736","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>Thermal and mechanical treatments may affect the structure of hydrolyzed proteins, thus influencing the obtaining of peptides with improved bioactivity. In this work, tilapia muscle was treated by thermal sterilization or homogenization with ultra-turrax (UT) and hydrolyzed with alcalase to obtain FPHs with antioxidant properties in salad dressing. To evaluate the bioactive potential of FPHs, the acetylcholinesterase inhibition assay was applied, resulting in up to 45.87% inhibition for the UT sample (60 mg/mL). Also, no cytotoxicity was detected by <i>Allium cepa</i> model for all FPHs. The emulsifying activity index and emulsifying stability index of FPHs indicated better emulsifying capacity in basic pH. As a proof of concept, FPHs were used as an emulsifying/antioxidant agent to prepare a salad dressing. FPHs increased the formulation's protein content, pseudoplastic behavior, color, and texture. In addition, FPHs aided the oxidative stability of salad dressing (evaluated by oil's extinction coefficient), demonstrating potential application in emulsified foods by acting on the elimination of radicals generated in lipid oxidation.</p>\n </section>\n \n <section>\n \n <h3> Practical applications</h3>\n \n <p>Fish protein hydrolysates (FPHs) offer diverse bioactive properties such as antioxidant, antimicrobial, anticancer, antihypertensive, and acetylcholinesterase (associated with Alzheimer's disease) inhibitory effects. However, optimizing their technological properties poses a challenge, affecting applicability and bioactivity. Industrial processes such as thermal and mechanical treatments can alter protein structures, influencing peptide bioactivity post enzymatic hydrolysis. This study investigates the impact of substrate pre-treatments, sterilization via thermal heating, and homogenization using a rotor-stator system (ultra-turrax) on FPHs' technological properties after hydrolysis with alcalase, including emulsifying capacity and acetylcholinesterase inhibitory capacity. In addition, it explores the application of pre-treated FPHs in a real food system (French salad dressing), assessing rheological properties, texture, and oxidative stability. Such evaluations are crucial for ensuring the feasibility of industrial FPHs production and their application.</p>\n </section>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14736","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}

引用次数: 0

Abstract

Thermal and mechanical treatments may affect the structure of hydrolyzed proteins, thus influencing the obtaining of peptides with improved bioactivity. In this work, tilapia muscle was treated by thermal sterilization or homogenization with ultra-turrax (UT) and hydrolyzed with alcalase to obtain FPHs with antioxidant properties in salad dressing. To evaluate the bioactive potential of FPHs, the acetylcholinesterase inhibition assay was applied, resulting in up to 45.87% inhibition for the UT sample (60 mg/mL). Also, no cytotoxicity was detected by Allium cepa model for all FPHs. The emulsifying activity index and emulsifying stability index of FPHs indicated better emulsifying capacity in basic pH. As a proof of concept, FPHs were used as an emulsifying/antioxidant agent to prepare a salad dressing. FPHs increased the formulation's protein content, pseudoplastic behavior, color, and texture. In addition, FPHs aided the oxidative stability of salad dressing (evaluated by oil's extinction coefficient), demonstrating potential application in emulsified foods by acting on the elimination of radicals generated in lipid oxidation.

Practical applications

Fish protein hydrolysates (FPHs) offer diverse bioactive properties such as antioxidant, antimicrobial, anticancer, antihypertensive, and acetylcholinesterase (associated with Alzheimer's disease) inhibitory effects. However, optimizing their technological properties poses a challenge, affecting applicability and bioactivity. Industrial processes such as thermal and mechanical treatments can alter protein structures, influencing peptide bioactivity post enzymatic hydrolysis. This study investigates the impact of substrate pre-treatments, sterilization via thermal heating, and homogenization using a rotor-stator system (ultra-turrax) on FPHs' technological properties after hydrolysis with alcalase, including emulsifying capacity and acetylcholinesterase inhibitory capacity. In addition, it explores the application of pre-treated FPHs in a real food system (French salad dressing), assessing rheological properties, texture, and oxidative stability. Such evaluations are crucial for ensuring the feasibility of industrial FPHs production and their application.

查看原文本刊更多论文

通过高剪切和灭菌预处理提高沙拉酱用鱼蛋白水解物的品质

热处理和机械处理可能会影响水解蛋白的结构，从而影响生物活性肽的获得。在这项研究中，罗非鱼肌肉经热灭菌或超净匀浆（UT）处理后，用乙醛酶进行水解，以获得在沙拉酱中具有抗氧化特性的 FPHs。为了评估 FPHs 的生物活性潜力，采用了乙酰胆碱酯酶抑制试验，结果发现 UT 样品（60 毫克/毫升）的抑制率高达 45.87%。此外，所有 FPHs 在薤白模型中均未检测到细胞毒性。FPHs 的乳化活性指数和乳化稳定性指数表明其在碱性 pH 条件下具有更好的乳化能力。作为概念验证，FPHs 被用作乳化剂/抗氧化剂来配制沙拉酱。FPHs 提高了配方的蛋白质含量、假塑性、颜色和质地。此外，FPHs 还有助于提高沙拉酱的氧化稳定性（通过油的消光系数进行评估），通过消除脂质氧化过程中产生的自由基，证明了其在乳化食品中的潜在应用。实际应用鱼蛋白水解物（FPHs）具有多种生物活性特性，如抗氧化、抗菌、抗癌、降血压和乙酰胆碱酯酶（与老年痴呆症有关）抑制作用。然而，优化其技术特性是一项挑战，会影响其适用性和生物活性。热处理和机械处理等工业流程会改变蛋白质结构，影响酶水解后多肽的生物活性。本研究调查了基质预处理、热加热灭菌和使用转子-定子系统（ultra-turrax）均质化对用乙醛酶水解后 FPH 的技术特性（包括乳化能力和乙酰胆碱酯酶抑制能力）的影响。此外，该研究还探讨了预处理后的 FPH 在实际食品系统（法式沙拉酱）中的应用，评估了流变特性、质地和氧化稳定性。这些评估对于确保工业化生产和应用 FPHs 的可行性至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.