Evaluation of the potential use of a carp (<i>Cyprinus carpio</i>) skin gelatine hydrolysate as an antioxidant component

Tkaczewska, Joanna; Jamróz, Ewelina; Kulawik, Piotr; Morawska, Małgorzata; Szczurowska, Katarzyna

doi:10.1039/c8fo02492h

Cited by 25 publications

(12 citation statements)

References 50 publications

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“…Aggregation during enzyme modification could result from hydrophobic interactions that induce changes in the surface hydrophobicity. These results were in agreement with those of Tkaczewska et al (2019) for gelatine and hydrolysate from carp skin, wherein the particle size distribution broadened after hydrolysis.…”

Section: Zeta Potential and Size Distributionsupporting

confidence: 90%

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Functional properties and antioxidant activity of gelatine and hydrolysate from deer antler base

Liu

Xia

Mei

et al. 2020

Food Science & Nutrition

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Gelatine was extracted from deer antler base by the hot water method and hydrolyzed with trypsin. A comparison of the properties of gelatine before and after enzymatic hydrolysis showed a decline in the surface hydrophobicity, enhanced thermal stability, broadening of the particle size distribution, a zeta potential shift to a lower pH, reduced foaming and emulsifying properties, and enhanced antioxidant activity. Hydrolysis increased the gelatine antioxidant activity in DPPH and FRAP assays. These results indicate that the functional properties of deer antler base gelatine may be affected by trypsin modification.

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Section: Zeta Potential and Size Distributionsupporting

confidence: 90%

“…The zeta potential and the particle size distribution were measured according to Tkaczewska et al (2019). The particle size distribution of the deer antler base gelatine and the gelatine hydrolysate was measured via dynamic light scattering using a Zetasizer Nano ZS Malvern instrument.…”

Section: Zeta Potential and Particle Size Distributionmentioning

confidence: 99%

Functional properties and antioxidant activity of gelatine and hydrolysate from deer antler base

Liu

Xia

Mei

et al. 2020

Food Science & Nutrition

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“…Numerous works have already dealt with a use of the food industry byproducts in the production of edible packaging. For instance, the use of protein and pectin extracted from pumpkin by-products (seeds and skins) has been investigated [ 13 ], as well as the incorporation of hydrolyzed gelatin obtained from carp skin, which may show some antioxidant activity [ 14 , 15 ], same as the use of mango seed core extract [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films

et al. 2021

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The aim of the research was to produce edible packaging based on chitosan with the addition of various concentrations of extracts of blueberry, red grape and parsley marcs. Packaging was made from extrudate extracts, which were subsequently analyzed by physicochemical methods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, textural properties, total polyphenol content (TPC), polyphenols by high pressure liquid chromatography (HPLC), antioxidant activity, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), antimicrobial activity and determination of migration of bioactive substances. The results indicate that a higher content of plant extracts have a statistically significant (p < 0.05) influence on properties of experimentally produced edible films. Edible films produced with the highest concentrations of red grapes marc extracts showed the most advantageous properties since antimicrobial activity against E. coli were the highest in this kind of produced film. The physical properties of edible films were also improved by the addition of extracts; gas permeability toward oxygen can be defined as advantageous, as can swelling degree, which decreased with higher concentrations of extracts. The research emphasized the possibility to use plant foodstuffs by-products in the production of edible/biodegradable films, helping in the overall sustainability and eco-friendliness of food/package production.

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“…Case study: The research facility, after consulting with various fish processing facilities located in Poland, was given the task of developing a novel functional food product containing carp (Cyprinus carpio) meat and CSGH, a novel bioactive ingredient developed from carp processing by-products [29]. The product had to be innovative in its form and was supposed to be part of the solution to the problem of the drastic decrease in carp meat consumption among Polish consumers.…”

Section: Resultsmentioning

confidence: 99%

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People

Tkaczewska

Kulawik

Morawska-Tota

et al. 2021

Foods

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The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.

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Evaluation of the potential use of a carp (Cyprinus carpio) skin gelatine hydrolysate as an antioxidant component

Abstract: The carp skin gelatin hydrolysate can be used as a food additive in various food systems, at the same time, improving the antioxidant properties of the food products and increasing the value of the by-products of the fish industry.

Cited by 25 publications

References 50 publications

Functional properties and antioxidant activity of gelatine and hydrolysate from deer antler base

Functional properties and antioxidant activity of gelatine and hydrolysate from deer antler base

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People

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