Food chemistry advances最新文献_第9页

Chemometrics analysis of light-flavor Erguotou Baijiu during irradiation treatment using HS-SPME/GC–MS, HS-GC-IMS, electronic nose and sensory evaluation

Food chemistry advances Pub Date : 2025-01-26 DOI: 10.1016/j.focha.2025.100904

Congling Yang , Yong Liu , Jianlong Wang

{"title":"Chemometrics analysis of light-flavor Erguotou Baijiu during irradiation treatment using HS-SPME/GC–MS, HS-GC-IMS, electronic nose and sensory evaluation","authors":"Congling Yang , Yong Liu , Jianlong Wang","doi":"10.1016/j.focha.2025.100904","DOIUrl":"10.1016/j.focha.2025.100904","url":null,"abstract":"<div><div>Herein, light-flavor Erguotou Baijiu was irradiated and comprehensively analyzed using an electronic nose, headspace solid-phase microextraction plus gas chromatography and mass spectrometry (HS-SPME/GC–MS), headspace gas chromatography and ion mobility spectrometry (HS-GC-IMS), and sensory evaluation. In the irradiated Baijiu, a total of 23 and 25 volatile organic compounds (VOCs) were identified, and the types and concentrations of VOCs were dependent on absorbed dose. Among of the VOCs, the key flavor substances, including isoamyl acetate, ethyl hexanoate, ethyl propanoate, were further identified. The types and concentrations of VOCs were dependent on absorbed dose. The increase of esters level and the formation of long-chain esters after irradiation were confirmed. Moreover, the irradiation enhanced smell, taste, and preference of Erguotou, particularly for the Baijiu treated at 8 kGy. It was concluded that irradiation treatment significantly enhances the quality of the light-flavor Baijiu, which could be a powerful tool to improve the flavor.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100904"},"PeriodicalIF":0.0,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulating chayote-enriched gummy candies: Balancing nutrition and taste for a delightful alternative

Food chemistry advances Pub Date : 2025-01-25 DOI: 10.1016/j.focha.2025.100902

Roberto Delgado-Durán, Aurora Antonio-Pérez, Jacqueline Esperón-Carreón, Oscar Enrique Méndez-Guerrero, Sofía Velasco Saucedo, Ramón Eduardo Rivero-Aranda, Ana Laura Torres-Huerta

{"title":"Formulating chayote-enriched gummy candies: Balancing nutrition and taste for a delightful alternative","authors":"Roberto Delgado-Durán, Aurora Antonio-Pérez, Jacqueline Esperón-Carreón, Oscar Enrique Méndez-Guerrero, Sofía Velasco Saucedo, Ramón Eduardo Rivero-Aranda, Ana Laura Torres-Huerta","doi":"10.1016/j.focha.2025.100902","DOIUrl":"10.1016/j.focha.2025.100902","url":null,"abstract":"<div><div>Assessing the nutritional quality of our diets is essential. Incorporating vegetables like chayote can significantly enhance dietary health. This study focuses on formulating gummy candies enriched with high-value ingredients, particularly chayote, known for its bioactive compounds and health benefits. Bromatological characterization of chayote flour revealed that the flour from its pulp and peel offers an optimal balance of protein and fiber. The gummy formulation aimed for balanced consistency using gelatin and guar gum, flavor and nutrition from chayote flour, sweetness from agave syrup, and preservation with citric and sorbic acids. Thermostability tests identified an optimal gelatin concentration of around 10 %. Various preservatives were evaluated, ultimately selecting a combination of citric and sorbic acid to prevent microbial growth without altering the gummies' appearance for at least six months. Four formulations were developed to assess public preferences through organoleptic tests. Results indicated that formulations 101 and 102 were the most favored, characterized by balanced chayote flavor, appropriate sweetness, and appealing color and aroma. Additionally, the gummies maintained a suitable protein and fiber profile, with slight protein degradation noted in SDS-PAGE analysis. This research highlights the potential for nutritious gummy products that meet consumer demands while promoting healthier food options.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100902"},"PeriodicalIF":0.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential role of aquaculture fish to the recommended nutritional intake (RNI) of children, adults, pregnant and lactating women in Asuogyaman Municipality, Ghana

Food chemistry advances Pub Date : 2025-01-23 DOI: 10.1016/j.focha.2025.100901

Emmanuel Kaboja Magna , Ebenezer Koranteng Appiah , Patrick Senam Kofi Fatsi , Emmanuel Delwin Abarike , Kwadwo Ansong Asante , Maxwell Kogbe , Felix Ayarika , Michael Dabi , Joseph Korpone Sakna

{"title":"Potential role of aquaculture fish to the recommended nutritional intake (RNI) of children, adults, pregnant and lactating women in Asuogyaman Municipality, Ghana","authors":"Emmanuel Kaboja Magna , Ebenezer Koranteng Appiah , Patrick Senam Kofi Fatsi , Emmanuel Delwin Abarike , Kwadwo Ansong Asante , Maxwell Kogbe , Felix Ayarika , Michael Dabi , Joseph Korpone Sakna","doi":"10.1016/j.focha.2025.100901","DOIUrl":"10.1016/j.focha.2025.100901","url":null,"abstract":"<div><div>This study examined the nutritional composition of farmed fish in Ghana to evaluate their potential contribution to recommended nutrient intakes (RNI) for adults, pregnant and lactating women (PLW), and children. The study used standard methods to analyse the micronutrient and proximate composition of twenty-four samples of three fish species—<em>Heterotitis niloticus, Clarias gariepinus,</em> and <em>Oreochromis niloticus</em>. The protein compositions of <em>Oreochromis niloticus, Clarias gariepinus,</em> and <em>Heterotis niloticus</em> were 17.96 g/100 g, 14.00 g/100 g, and 13.25 g/100 g, respectively. Their lipid values were 0.56 g/100 g, 5.01 g/100 g, and 1.76 g/100 g; ash content was 6.77 g/100 g, 1.90 g/100 g, and 2.94 g/100 g; carbohydrate content was 4.00 g/100 g, 5.02 g/100 g, and 17.20 g/100 g; and moisture content was 70.71 %, 74.07 %, and 64.84 %, respectively. The mineral values ranged from 4.05 to 11.96 mg/100 g (iron), 15.10 to 23.23 mg/100 g (calcium), 1.02 to 8.26 mg/100 g (zinc), 16.52 to 28.42 mg/100 g (potassium), and 10.25 to 19.67 mg/100 g (sodium). The fish species contributed ≥25 % of the zinc and iron RNIs for adults, PLW, and children but were inadequate in providing the recommended daily intake of calcium for the vulnerable groups. Therefore, government interventions are needed to enhance the supply and affordability of farmed fish, to make it more accessible to vulnerable communities.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100901"},"PeriodicalIF":0.0,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality 法巴豆豆豉：发酵和烹饪对蛋白质营养质量和感官质量的影响

Food chemistry advances Pub Date : 2025-01-21 DOI: 10.1016/j.focha.2025.100894

Linea Thulesen , Patrícia Duque-Estrada , Longteng Zhang , Mille Skov Martin , Margit Dall Aaslyng , Iben Lykke Petersen

{"title":"Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality","authors":"Linea Thulesen , Patrícia Duque-Estrada , Longteng Zhang , Mille Skov Martin , Margit Dall Aaslyng , Iben Lykke Petersen","doi":"10.1016/j.focha.2025.100894","DOIUrl":"10.1016/j.focha.2025.100894","url":null,"abstract":"<div><div>Faba bean proteins have lower nutritional quality compared to animal proteins, as plant proteins, in some cases, provide a less complete profile of essential amino acids (EAA) and contain antinutritional factors that can limit protein digestibility. Tempeh fermentation though is reported to improve the protein nutritional quality of plant proteins. Therefore, we aimed to investigate the effect of fermentation conditions and cooking on improving protein nutritional quality and sensory quality of faba bean tempeh. Nutritional quality was assessed by in vitro protein digestibility (IVPD), amino acid composition, and trypsin inhibitor activity (TIA). Furthermore, released peptides before and after fermentation were tracked by proteomics. The results showed that a longer fermentation time combined with a higher temperature resulted in a higher overall IVPD and a complete EAA profile. Fermentation alone did not significantly reduce TIA; however, tempeh still exhibited lower TIA levels compared to raw faba beans. Cooking did not significantly affect protein nutritional quality of tempeh. Moreover, different fermentation conditions had no significant impact on the sensory quality of cooked tempehs. In summary, adjusting fermentation conditions can enhance faba bean tempeh's protein quality without compromising taste. This study underscores the potential of faba bean tempeh as a high-quality protein source.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100894"},"PeriodicalIF":0.0,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of storage temperature on biologically active ingredients of perilla drink

Food chemistry advances Pub Date : 2025-01-17 DOI: 10.1016/j.focha.2025.100897

Nguyen Tri Yen Chi, Nhat Anh Duong, Ngoc Nhu Y Huynh, Viet Khoa Nguyen, Tran Tuan Kiet Nguyen

{"title":"Effects of storage temperature on biologically active ingredients of perilla drink","authors":"Nguyen Tri Yen Chi, Nhat Anh Duong, Ngoc Nhu Y Huynh, Viet Khoa Nguyen, Tran Tuan Kiet Nguyen","doi":"10.1016/j.focha.2025.100897","DOIUrl":"10.1016/j.focha.2025.100897","url":null,"abstract":"<div><div>Perilla drink made with <em>Perilla frutescens</em> (L.) extract and <em>Chrysanthemum indicum</em> (L.) flowers had many biologically active antioxidant compounds. The novel formula combined stevioside with perilla (leaves and stem) and chrysanthemum flowers extract (as sources of sweetener with low calories and bioactive compounds). Through comprehensive analysis of chemical, physicochemical, and microbiological properties over 28 days at 4°C and 28–30 °C, the results showed that: pH = 3.36–3.41, 11.22–65.65 mg/mL of reducing sugars, and 11°Brix of TSS. It showed significant phenolic compounds 2.99–3.08 mgGAE/mL, flavonoid compounds 6.22–6.86 mgQE/mL, and antioxidant activity 1.14 mgAAE/mL. It maintained a vibrant red hue derived from perilla anthocyanins totaling 2.62–3.83 mg/L) the p-value < 0.05 showed that the results were significant. In conclusion, the perilla drink was rich in phenolic compounds (polyphenols, flavonoids, anthocyanins…) and showed significant antioxidant activity maintained at a high level. Anthocyanin compounds were highly unstable and may be lost during processing when heat treatment is involved and storaged. There were not many studies focused on the effects of storage at different temperatures to the content of biologically active ingredients in perilla drinks. Therefore, by harnessing the potential of perilla, this study paves the way for a novel approach to developing natural medicine beverages.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100897"},"PeriodicalIF":0.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of germination on nutritional components, antinutritional, and functional properties of proso and barnyard millets

Food chemistry advances Pub Date : 2025-01-17 DOI: 10.1016/j.focha.2025.100896

Prabaharan Venkataralu Bhavadharani, Parameswaran Gurumoorthi

{"title":"Impact of germination on nutritional components, antinutritional, and functional properties of proso and barnyard millets","authors":"Prabaharan Venkataralu Bhavadharani, Parameswaran Gurumoorthi","doi":"10.1016/j.focha.2025.100896","DOIUrl":"10.1016/j.focha.2025.100896","url":null,"abstract":"<div><div>This study evaluates the impact of germination (12–60 h) on the nutritional, antinutritional, and functional properties of proso millet (PM) and barnyard millet (BM) to enhance their potential in food applications. Germination significantly altered the nutrient composition, with starch content decreasing due to enzymatic activity. Protein content increased from 12.10 to 12.80 g/100 g in PM and 9.45 to 9.90 g/100 g in BM after 60 h, attributed to protein mobilization and synthesis during germination. The fiber content of PM increased from 1.75 g/100 g to 1.88±0.05 g/100 g after germination, while BM showed a more significant increase from 5.52±0.02 g/100 g to 6.20±0.05 g/100 g. Germination significantly reduced antinutritional factors, including oxalic acid (65 %), phytic acid (55 %), and tannins (65 %), thereby improving nutrient bioavailability. Functional properties like water absorption capacity, swelling power, and antioxidant activity demonstrated significant enhancement, highlighting germination role in improving technological properties. Antioxidant activity increased from 80.5 % to 98.1 % in PM and 79 % to 97.2 % in BM. These findings underscore germination as an effective method to enhance the nutritional quality, reduce antinutritional factors, and improve the functional properties of PM and BM, offering valuable applications for developing nutritionally enriched millet-based food products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100896"},"PeriodicalIF":0.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unlocking fungal fortunes: Cutting-edge extraction techniques and therapeutic possibilities of mushroom bioactive compounds

Food chemistry advances Pub Date : 2025-01-16 DOI: 10.1016/j.focha.2025.100895

Akbar Rijia , Raman Krishnamoorthi , Muthuramalingam Kaviyadharshini , Pambayan Ulagan Mahalingam

{"title":"Unlocking fungal fortunes: Cutting-edge extraction techniques and therapeutic possibilities of mushroom bioactive compounds","authors":"Akbar Rijia , Raman Krishnamoorthi , Muthuramalingam Kaviyadharshini , Pambayan Ulagan Mahalingam","doi":"10.1016/j.focha.2025.100895","DOIUrl":"10.1016/j.focha.2025.100895","url":null,"abstract":"<div><div>Mushrooms have attracted worldwide attention because they have valuable food, medicine and nutraceutical resources. Numerous edible mushroom species that bloom in the forest have to be eaten by various tribes of the South Indian region just because of their exotic flavors and taste by partially understanding their nutritional and medicinal benefits. This norm, though culturally significant, highlights a gap in awareness of the broader therapeutic potential of mushrooms, justifying the need for research into their bioactive compounds. This review aims to bridge that knowledge gap by identification of wild mushrooms and their societal importance. Although, the potential use of wild/medicinal mushrooms, which have diverse bioactive compounds including amino acids, flavonoids, terpenoids, polyphenols, sterols, lactones, saponins, alkaloids, and polysaccharides that possess various therapeutic potential. Moreover, this review highlights the mushrooms dietary significance, toxicity status and medicinal properties. In addition, various extraction methods of nutritional components, and their advantages and limitations are discussed in this review with more focus on the recent research data in this context. Hence, this review focused to uncover the mushrooms medicinal activity such as anticancer, antioxidant, antidiabetic, antivirus, anti-inflammatory and antimicrobial properties. Finally, the clinical research, current challenges and future research trends of mushrooms and their bioactive compounds are briefly discussed.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100895"},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Behaviour of sunflower (Helianthus annuus L.) oil and high oleic sunflower oil during the frying of churros

Food chemistry advances Pub Date : 2025-01-16 DOI: 10.1016/j.focha.2025.100899

Silvia Álvarez Graña, Daniel Abarquero, Julio Claro, Patricia Combarros-Fuertes, José María Fresno, M. Eugenia Tornadijo

{"title":"Behaviour of sunflower (Helianthus annuus L.) oil and high oleic sunflower oil during the frying of churros","authors":"Silvia Álvarez Graña, Daniel Abarquero, Julio Claro, Patricia Combarros-Fuertes, José María Fresno, M. Eugenia Tornadijo","doi":"10.1016/j.focha.2025.100899","DOIUrl":"10.1016/j.focha.2025.100899","url":null,"abstract":"<div><div>The aim of this research was to evaluate the physicochemical quality of two sunflower oils (conventional and high oleic) during the frying of churros, using different analytical methods. Churros are a traditional Spanish foodstuff that is commonly consumed in mass catering establishments and street churros shops. The oil used to prepare them can commonly be subjected to several successive heating cycles. The evolution of parameters, such as peroxide index, iodine index, anisidine index and total polar compounds was determined. After 24 h of frying, the Totox value for high oleic sunflower oil was 87.79, significantly lower than that of sunflower oil (222.36). Furthermore, high oleic sunflower oil reached values above 25 % of polar compounds after 48 h of frying, whereas sunflower oil reached these values after 24 h. This study shows that high oleic sunflower oil showed greater oxidative stability and a lower rate of evolution of deterioration parameters than conventional sunflower oil. The quality of the fried products is determined by the oil and the frying method and is related to the fatty acid composition of the oils, the frying temperature and the frequency with which the oil is renewed.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100899"},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancement of physicochemical properties and antioxidant activities of bamboo shoot dietary fibers via γ-irradiation

Food chemistry advances Pub Date : 2025-01-16 DOI: 10.1016/j.focha.2025.100898

Xinlin Chen , Biying Wang , Xiangluan Li , Limei Yu , Yuanhong Zhang

{"title":"Enhancement of physicochemical properties and antioxidant activities of bamboo shoot dietary fibers via γ-irradiation","authors":"Xinlin Chen , Biying Wang , Xiangluan Li , Limei Yu , Yuanhong Zhang","doi":"10.1016/j.focha.2025.100898","DOIUrl":"10.1016/j.focha.2025.100898","url":null,"abstract":"<div><div>The physicochemical, functional properties and antioxidant activity of dietary fiber from bamboo shoot after specific γ-irradiation were investigated. Compared with untreated samples, the water-oil properties (3 kGy) of dietary fiber and the adsorption capacity of nitrite (6 kGy), cholesterol (6 kGy) and glucose (3 kGy) were improved to some extent by certain doses of irradiation. The composition of dietary fiber changes after irradiation, mainly in the increase of soluble dietary fiber (SDF) ratio. FTIR analysis showed that the peak intensity of SDF decreased after irradiation, which might be due to the degradation of pectin or hemicellulose to reduce the hydrogen bond of dietary fiber. Combined with X-ray diffraction results, the crystalline region of dietary fiber was destroyed after irradiation, which lead to the increase of amorphous region ratio, which further explain the degradation of insoluble dietary fiber (IDF). Total antioxidant capacity and hydroxyl radical scavenging ability of SDF were significantly improved at 6 kGy. Stronger relationships between properties of bamboo shoots fibers and γ-irradiation were observed, which could furnish pieces of scientific evidence for the further application of bamboo shoots.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100898"},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of encapsulated proteolytic enzymes from white shrimp (Litopenaeus vannamei) hepatopancreas for potential supplementation in tilapia feed

Food chemistry advances Pub Date : 2025-01-12 DOI: 10.1016/j.focha.2025.100893

Pablo Sergio Osuna-Amarillas , Kenia Yamileth Medina-Rivera , Martha Elisa Rivas-Vega , Francisco Javier Cinco-Moroyoqui , Octavio Cota-Arriola , Wilfrido Torres-Arriola , Norma Aurora Stephens-Camacho , Anselmo Miranda-Baeza

{"title":"Evaluation of encapsulated proteolytic enzymes from white shrimp (Litopenaeus vannamei) hepatopancreas for potential supplementation in tilapia feed","authors":"Pablo Sergio Osuna-Amarillas , Kenia Yamileth Medina-Rivera , Martha Elisa Rivas-Vega , Francisco Javier Cinco-Moroyoqui , Octavio Cota-Arriola , Wilfrido Torres-Arriola , Norma Aurora Stephens-Camacho , Anselmo Miranda-Baeza","doi":"10.1016/j.focha.2025.100893","DOIUrl":"10.1016/j.focha.2025.100893","url":null,"abstract":"<div><div>This study aimed to evaluate the extraction, semi-purification, encapsulation, and release of proteolytic enzymes from the hepatopancreas of white shrimp (<em>Litopenaeus vannamei</em>) for potential inclusion in pelleted feed for tilapia. Proteases were extracted using hydrophobic interaction chromatography, yielding a semi-purified shrimp hepatopancreas extract (SPESH). SDS-PAGE analysis identified four distinct protein bands and the optimal conditions for enzyme activity were determined across a range of temperatures (0–100 °C) and pH levels (4–11). Inhibition assays revealed the presence of serine proteases, primarily trypsin-type enzymes, alongside aspartic and cysteine proteases. SPESH exhibited maximum proteolytic activity at 40 °C and pH 9. Proteolytic activity from the sodium alginate capsules was observed 30 min after encapsulation release testing, with a stable trend up to 120 min. Over the 0–16 days storage period, the proteolytic activity of capsules incubated for 60 min (36.3 ± 2.80 to 38.4 ± 1.21 AU) and 120 min (45.4 ± 1.40 to 47.8 ± 0.28 AU) prevailed stable with no significant differences (<em>P</em> < 0.05), indicating consistent enzyme release. The encapsulation method allowed a gradual release of enzymes at pH conditions representative of the Nile tilapia (<em>Oreochromis niloticus</em>) digestive tract, supporting its potential for controlled delivery and enzyme supplementation in feed.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100893"},"PeriodicalIF":0.0,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0