Effect of Ultrasonic Pulses on the Functional Properties of Stickwater

Abstract

Large volumes of waste are generated in the processing operations of the fishing industry. These effluents contain potentially useful proteins. However, it is necessary to concentrate them for utilization. The stickwater (SW) resulting from this operation was subjected to a protein-fractionation step, pH adjustment (acid + alkaline) and ultrasonic pulsing in order to aid in hydrolysis and evaluate its functional and nutritional properties. The protein fractions, as well as the protein hydrolysates present in the tail water, had a chemical composition of 54.85 ± 4.21 and 74.81 ± 3.89 protein (%), 0.8 ± 0.1 and 0.2 ± 0.015 fat (%), 7.21 ± 0.67% ash (%), respectively. The increase in low-molecular-weight peptides results in an increase in free-radical scavenging activity. However, the increase in ferric-reducing antioxidant power may be due to the HCl treatment performed by the company. An increase in the functional properties of the samples treated with ultrasonic pulses was observed. Therefore, the chemical, nutritional and functional characteristics of stickwater suggest its potential use as a food additive.

Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation

“…Finally, the UAE treatment decreased the FRAP activity in a significant way either in almond samples (from 2446 ± 23.08% in CtrlA to 1362 ± 23.08% in UltraSA at 0.075 mg/mL) or in coconut samples (from 2400 ± 23.08% in CtrlC to 1823 ± 18.31% in UltraSC at 0.03 mg/mL) ( Figure 6 C). The reduction is probably related to the presence of chelating amino acids in the protein sequence (Cis, His, Glu) [ 46 ]. Previously ( Figure 3 B), we showed that the UAE reduced the content of free SH groups positioned on the surface of coconut and almond proteins.…”

Aguas residuales de la industria pesquera: Retos y oportunidades en la recuperación de proteínas y péptidos con alto valor biológico y funcional- Una revisión

“…Habitualmente está conformada del 8-10% de sólidos totales, 5.6% de proteína, 0.6% de grasa, 1.8% de cenizas y 92% de humedad (Goycoolea et al, 1997) respectivamente (Bechtel, 2005). Estos resultados son más altos que los reportados para las aguas de cocción del camarón (53%) (Pérez-Santín, Calvo, López-Caballero, Montero & Gómez-Guillén, 2013), para los del AC del atún, la anchoveta y el pescado silvestre (65%) (Cadena-Cadena et al, 2022;Wu et al, 2018) y que para los del AC de la sardina y el jugo de cocción del atún (56%) (Martínez-Montaño et al, 2021), así como para los de Kilka clupeonella (70%). Esta variación puede ser atribuida a diversos factores como la formación de los complejos de proteína-quitina, proteína-lípidos o proteínapigmentos, a la especie de pescado, a la época de captura, a las condiciones fisiológicas del organismo (el estado sexual de la población), a las condiciones de almacenamiento y de operación durante la elaboración del producto final, lo que resulta en un incremento de la concentración proteica (Bechtel, 2005;Mahdabi & Hosseini Shekarabi, 2018;Martínez-Montaño et al, 2021).…”