Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)

Olatunde, Oladipupo Odunayo; Singh, Avtar; Shiekh, Khursheed Ahmad; Nuthong, Pornpot; Benjakul, Soottawat

doi:10.3390/foods10020326

Cited by 36 publications

(25 citation statements)

References 60 publications

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“…Surimi pastes added without and with PHP at several levels were made as explained earlier and were analyzed using a HAAKE RheoStress1 rheometer (Thermo Fisher Scientific, Karlsruhe, Germany) following the method of Olatunde et al [ 34 ]. An oscillation frequency of 1 Hz with 1% deformation was used for the analysis.…”

Section: Methodsmentioning

confidence: 99%

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Singh

Benjakul

Prodpran

et al. 2021

Foods

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Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2–4%) (p < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP (p < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G’). A finer and more compact network was detected in gels containing 1 and 2% PHP than that found in the CON. FTIR spectra suggested that the addition of PHP influenced the secondary structure as well as functional groups of myofibrillar proteins. Based on the sensory evaluation, the surimi containing PHP at 1–3% showed a similar overall likeness score to the CON. Therefore, PHP at the optimum level could improve the gelling properties of the threadfin bream surimi with high acceptability.

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Section: Methodsmentioning

confidence: 99%

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Singh

Benjakul

Prodpran

et al. 2021

Foods

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“…Only secondary and tertiary structures of the protein are affected by the electromagnetic wave and electric fields [133]. The mechanism of the alteration of protein structure may be linked to energy absorption potential by polar groups of proteins and generation of free radicals, which causes unfolding of proteins [133] as well as protein oxidation [183]. Changes in secondary protein structure may be evaluated by qualitatively analyzing the content of α-helices, β-sheets, and β-turns using spectroscopy techniques [184].…”

Section: Effect Of Pef On the Structure Of Food Proteinmentioning

confidence: 99%

Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review

Fadimu

Gill

et al. 2022

Foods

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Bioactive peptides (BPs) derived from animal and plant proteins are important food functional ingredients with many promising health-promoting properties. In the food industry, enzymatic hydrolysis is the most common technique employed for the liberation of BPs from proteins in which conventional heat treatment is used as pre-treatment to enhance hydrolytic action. In recent years, application of non-thermal food processing technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) as pre-treatment methods has gained considerable research attention owing to the enhancement in yield and bioactivity of resulting peptides. This review provides an overview of bioactivities of peptides obtained from animal and plant proteins and an insight into the impact of US, HPP, and PEF as non-thermal treatment prior to enzymolysis on the generation of food-derived BPs and resulting bioactivities. US, HPP, and PEF were reported to improve antioxidant, angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, and antidiabetic properties of the food-derived BPs. The primary modes of action are due to conformational changes of food proteins caused by US, HPP, and PEF, improving the susceptibility of proteins to protease cleavage and subsequent proteolysis. However, the use of other non-thermal techniques such as cold plasma, radiofrequency electric field, dense phase carbon dioxide, and oscillating magnetic fields has not been examined in the generation of BPs from food proteins.

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“…Lubricious coatings provide the necessary movement for devices with tight dimensions, like syringes used in pumps and lubricant-free valves. Biologically active coatings present a stability and functional challenge since many of these bioactive materials, such as proteins, are directly affected by heat, pH, and the effects of electricity (Olatunde et al 2021).…”

Section: Understanding the Impact Of Bioactive Coating Materials For ...mentioning

confidence: 99%

Understanding the impact of bioactive coating materials for human mesenchymal stem cells and implications for manufacturing

Couto

Molina

O’Sullivan³

et al. 2022

Preprint

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Bioactive materials interact with cells and modulate their characteristics which enables the generation of cell-based products with desired specifications. However, their evaluation and impact are often overlooked when establishing a cell therapy manufacturing process. In this study, we investigated the role of different surfaces for tissue culture including, untreated polystyrene surface, uncoated Cyclic Olefin Polymer (COP) and COP coated with collagen and recombinant fibronectin. It was observed that hMSCs expanded on COP-coated plates with different bioactive materials resulted in improved cell growth kinetics compared to traditional polystyrene plates and uncoated COP non-coated plates. The doubling time obtained was 2.78 and 3.02 days for hMSC seeded in COP plates coated with collagen type I and recombinant fibronectin respectively, and 4.64 days for cells plated in standard polystyrene treated plates. Metabolite analysis reinforced the findings of the growth kinetic studies, specifically that cells cultured on COP plates coated with collagen I and fibronectin exhibited improved growth as evidenced by a higher lactate production rate (9.38x105 and 9.67x105 pmol.cell-1.day-1, respectively) compared to cells from the polystyrene group (5.86x105 pmol.cell-1.day-1). This study demonstrated that COP is an effective alternative to polystyrene-treated plates when coated with bioactive materials such as collagen and fibronectin, however COP-treated plates in isolation was found not to be sufficient to support cell growth. These findings demonstrate the key role biomaterials play in the cell manufacturing process and the importance of optimising this selection.

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Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)

Cited by 36 publications

References 60 publications

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review

Understanding the impact of bioactive coating materials for human mesenchymal stem cells and implications for manufacturing

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