脉冲电场 (PEF) 是对固体和液体海鲈侧流进行估值的有用工具吗?营养物质和污染物评估

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yixuan Liu, Houda Berrada, Min Wang, Jianjun Zhou, Katerina Kousoulaki, Francisco J. Barba, Juan Manuel Castagnini
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引用次数: 0

摘要

本研究评估了新鲜海鲈(Dicentrarchus labrax)的头部、皮肤、内脏和肌肉作为营养物质和生物活性化合物来源的潜在价值。为此,采用了脉冲电场(PEF)处理方法(头部采用 1.0 kV/cm 的场强和 220.5 kJ/kg 的比能量,皮肤采用 3.0 kV/cm 和 299.4 kJ/kg,内脏和肌肉采用 3.0 kV/cm 和 123.7 kJ/kg)。随后,使用 100% 水或 50% 乙醇进行提取。对固体基质和液体提取物进行了蛋白质评估(蛋白质含量和生物活性肽的鉴定)以及矿物质和重金属的 ICP-MS 分析。研究结果表明,溶剂(100% 水或 50% 乙醇)的选择和 PEF 处理对海鲈侧流液体提取物中蛋白质的回收率有显著影响(p < 0.05),而固体基质中则保留了大量蛋白质。此外,ICP-MS 对矿物质的分析表明,PEF 处理显著(p < 0.05)提高了头部和肌肉液体提取物中矿物质的回收率。然而,固体基质中仍有相当数量的矿物质。与固体基质相比,液体提取物中的重金属含量较低,无论如何,所分析的五种重金属的含量都在可食用和安全范围内。此外,还评估了海鲈侧流提取物的总抗氧化能力(TAC),以衡量液体提取物中潜在的抗氧化生物活性化合物。与其他侧流相比,PEF 处理明显提高了海鲈内脏液体提取物的总抗氧化能力(p < 0.05)。100%的水和50%的乙醇都是有效的萃取溶剂,不仅促进了高附加值化合物从液体提取物中的回收,也促进了高附加值化合物从固体基质中的回收。因此,PEF 预处理可被视为提高鱼类侧流价值的一项重要技术。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Is Pulsed Electric Field (PEF) a Useful Tool for the Valorization of Solid and Liquid Sea Bass Side Streams?: Evaluation of Nutrients and Contaminants

Is Pulsed Electric Field (PEF) a Useful Tool for the Valorization of Solid and Liquid Sea Bass Side Streams?: Evaluation of Nutrients and Contaminants

In this study, fresh sea bass’s (Dicentrarchus labrax) heads, skin, viscera, and muscle were evaluated for their potential valorization as a source of nutrients and bioactive compounds. For this purpose, a pulsed electric field (PEF) treatment (1.0 kV/cm field strength and 220.5 kJ/kg specific energy for head, 3.0 kV/cm and 299.4 kJ/kg for skin, 3.0 kV/cm and 123.7 kJ/kg for viscera and muscle) was used. Subsequently, extraction processes were carried out using either 100% water or 50% ethanol. Protein assessment (protein content and bioactive peptides’ identification), as well as ICP-MS analysis of minerals and heavy metals, was conducted on both the solid matrices and liquid extracts. The findings indicate that the choice of solvent (100% water or 50% ethanol) and PEF treatment significantly (p < 0.05) affected protein recovery in the sea bass side streams liquid extracts, while a considerable protein amount was retained in the solid matrices. Furthermore, the ICP-MS analysis of minerals revealed that PEF treatment significantly (p < 0.05) improved mineral recovery in the head and muscle liquid extracts. However, a considerable amount of minerals remained in the solid matrices. Lower contents of heavy metals were found in the liquid extracts compared to the solid matrices, being anyway the quantities of the five heavy metals analyzed within edible and safe limits. Additionally, the total antioxidant capacity (TAC) of sea bass side stream extracts was assessed to measure the potential antioxidant bioactive compounds in the liquid extracts. PEF treatments significantly (p < 0.05) increased the TAC of the liquid extracts from sea bass viscera, as opposed to other side streams. Both 100% water and 50% ethanol were effective as extraction solvents, promoting the recovery of high-added-value compounds not only from the liquid extracts but also from solid matrices. Thus, PEF pre-treatment can be considered a valuable technique to enhance fish side stream valorization.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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