Impact of pulsed electric field pretreatment on yield and quality of lipid extracted from cephalothorax of Pacific white shrimp (<i>Litopenaeus vannamei</i>) by ultrasound‐assisted process

Gulzar, Saqib; Benjakul, Soottawat

doi:10.1111/ijfs.14316

Cited by 59 publications

(31 citation statements)

References 34 publications

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“…Fatty acid profile reported as fatty acid methyl esters (FAMEs) using gas chromatography (GC) was examined as detailed by Gulzar and Benjakul. [ 39 ] Fatty acids were first transmethylated by 2 m methanolic sodium hydroxide, along with 2 m methanolic hydrochloric acid. FAMEs were analyzed by gas chromatography (GC) using Agilent 7890B GC System (Agilent Technologies, Santa Clara, CA, USA) connected with a flame ionization detector.…”

Section: Methodsmentioning

confidence: 99%

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Gulzar

Benjakul

2020

Euro J Lipid Sci & Tech

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Shrimp oil nanoliposomes dried by freeze-drying and spray-drying are characterized, in which carboxy methyl cellulose and fumed silica (SiO 2 ) at various proportions are used as wall material and anti-caking agent. Spray-dried powder (SDP) is spherical in shape with average particle size of 5.33 ± 2.55 µm, while the freeze-dried powder (FDP) having average size of 240.8 ± 237.4 µm is irregular. SDP shows better flowability than FDP, which is more porous with much lower bulk density. Encapsulation efficiency (68.52 ± 1.85%) and solubility (85.22 ± 1.4) of SDP are greater than FDP (51.18 ± 3.81% and 71.25 ± 1.3, respectively) (p < 0.05). However, the wettability of FDP is higher with shorter reconstitution time. FDP exhibits lower oxidation of total encapsulated oil and better retention of n-3 fatty acids (p < 0.05). Overall, both FDP and SDP are thermodynamically stable and the aforementioned powders have the prolonged storage time of six weeks. Practical Applications: Oil from shrimp cephalothorax, a byproduct from shrimp processing industries, is one of the rich sources of omega-3 fatty acids and astaxanthin. Encapsulation of shrimp oil in nanoliposomes is a promising technology, which can be utilized to protect the oil against oxidation and mask the off-odors. Shrimp oil nanoliposome powder prepared using spray-drying and freeze-drying processes and added with the anticaking agents offers numerous advantages such as good flowability, better solubility, and enhanced encapsulation efficiency in addition to the improved oxidative stability and no significant loss of bioactive PUFAs. The shrimp oil nanoliposome powder could be used in the fortification of number of food products, particularly beverages. Moreover, due to the powdered form, the shelf stability is increased, handling and transportation becomes easier, and the cost is significantly reduced.

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Section: Methodsmentioning

confidence: 99%

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Gulzar

Benjakul

2020

Euro J Lipid Sci & Tech

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“…Fatty acid profile was analysed as fatty acid methyl esters (FAMEs) using gas chromatography (GC) following the method of Gulzar & Benjakul (). Fatty acids were firstly transmethylated by 2 m methanolic sodium hydroxide, along with 2 m methanolic hydrochloric acid.…”

Section: Methodsmentioning

confidence: 99%

Impact of β‐glucan on debittering, bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes

Gulzar

Benjakul

Hozzein

2019

Int J of Food Sci Tech

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Shrimp oil was encapsulated in nanoliposomes and fortified into skim milk. Shrimp oil nanoliposomes (SONL) were thermodynamically stable when added into skim milk at 10 mL 100 mL À1 . Mild bitterness in fortified skim milk caused by the SONL was masked by adding b-glucan at various levels (0.05-0.2 g 100 mL À1 ). With the addition of SONL, fortified skim milk appeared more reddish in colour due to the presence of astaxanthin. Addition of b-glucan resulted in the increase in viscosity of the fortified milk by forming network of junction zones. During the storage of skim milk fortified with SONL and 0.1 g 100 mL À1 b-glucan at 4°C for 15 days, no major quality changes took place. Simulated in vitro digestion studies revealed that 45.41 g 100 g À1 eicosapentaenoic acid (EPA) and 48.86 g 100 g À1 docosahexaenoic acid (DHA) from shrimp oil were bioaccessible for absorption in the gut after digestion.

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“…PEF technology has several advantages over heat extraction methods, as it preserves nutritional value, flavor, texture, and color (Drahansky et al., 2016). The current focus of the PEF technique is predominantly on (a) killing microorganisms nonthermally and (b) cell disruption, for improvement of metabolite extraction (Gad & Jayaram, 2011; Gulzar & Benjakul, 2020).…”

Section: Effect Of Extraction Technologies On Fwpmentioning

confidence: 99%

Extraction of protein from food waste: An overview of current status and opportunities

Kamal

Salter

et al. 2021

Comp Rev Food Sci Food Safe

101

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The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low‐quality products. The current analysis reveals the extraction of protein from FW is a many‐sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.

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Impact of pulsed electric field pretreatment on yield and quality of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasound‐assisted process

Cited by 59 publications

References 34 publications

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Impact of β‐glucan on debittering, bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes

Extraction of protein from food waste: An overview of current status and opportunities

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