Valorization of an Abundant Slaughterhouse By-product as a Source of Highly Technofunctional and Antioxidant Protein Hydrolysates

Alves, Fillemon Edillyn da Silva Bambirra; Carpiné, Danielle; Teixeira, Gerson Lopes; Goedert, Ana Caroline; Scheer, Agnes de Paula; Ribani, Rosemary Hoffmann

doi:10.1007/s12649-020-00985-8

Cited by 20 publications

(10 citation statements)

References 81 publications

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“…The interfacial properties of proteins could possibly explain the relatively good results for the casein protein and the direct thermal extracts compared to the hydrolysates in this study. The mentioned studies [ 6 , 9 , 21 , 23 ] had assay variations comparable to the current work, such as sample dilution media, protein concentration, and pH, likely influencing the results.…”

Section: Resultsmentioning

confidence: 75%

“…An increase in ESI with prolonged hydrolysis time for the salmon hydrolysates was observed, suggesting that a higher release of small molecules is required for stabilization, compared with shorter hydrolysis time ( Figure 2 ). Other studies have reported a decrease in emulsion stability in hydrolysates based on salmon heads [ 13 ], muscle proteins [ 15 ], and chicken blood [ 9 ] when the degree of hydrolysis is increased. They attributed the reduction in ESI to a reduction in interfacial tension and increased hydrolysis, indicating a loss of emulsion stabilizing properties when the salmon peptides are substantially hydrolyzed.…”

Section: Resultsmentioning

confidence: 99%

“…Tan et al [21] found that restricted hydrolysis on catfish gave EAI and ESI comparable to those of soy protein isolate. However, Alves et al [9] found the EAI of soy proteins to be superior to that of chicken blood hydrolysates and associated this to large interfacial areas of the soy proteins. The interfacial properties of proteins could possibly explain the relatively good results for the casein protein and the Casein is an excellent emulsifier in milk-based products [6], and the EAI of casein was measured at 16 ± 1 m 2 /g protein, only slightly higher than the direct protein extracts in this study (EAI = 12-13, Table 3).…”

Section: Effect Of Process Parameters On Emulsion Propertiesmentioning

confidence: 99%

“…Several studies have addressed the physicochemical properties of protein hydrolysates [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ], where influences of both hydrolysis time and choice of enzyme have been assessed. The degree of hydrolysis determines the reduction in peptide molecular weight, while enzyme specificity influences the balance between hydrophilic and hydrophobic regions, both imperative for peptide surface-activity.…”

Section: Introductionmentioning

confidence: 99%

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Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

Steinsholm

Oterhals

Underhaug

et al. 2020

Foods

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The focus on natural foods and “clean” labeled products is increasing and encourages development of new biobased ingredients. Fish solubles derived from downstream processing of side stream materials in the fish filleting industries have potential as emulsifiers based on their surface-active and emulsion stabilizing properties. The aim of this study was to evaluate and compare emulsion properties and critical micelle concentration (CMC) of direct protein extracts and protein hydrolysates based on fish backbones, and to identify associations between molecular weight distribution and process yield with the studied physicochemical properties. Protein extracts and enzymatic protein hydrolysates were produced based on two raw materials (cod and salmon backbones), two enzymes with different proteolytic specificity, and varying hydrolysis time. Emulsion activity index (EAI), emulsion stability index (ESI) and CMC were measured and compared with casein as a reference to protein-based emulsifiers. Protein hydrolysis was found to have negative impact on EAI and CMC, likely due to generation of small peptides disrupting the amphiphilic balance. The direct protein extracts had comparable EAI with casein, but the latter had superior ESI values. Protein hydrolysates with acceptable EAI could only be obtained at the expense of product yield. The study emphasizes the complexity of physicochemical properties of protein hydrolysates and discusses the challenges of achieving both good surface-active properties and high product yield.

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Section: Resultsmentioning

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Process Parameters On Emulsion Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

Steinsholm

Oterhals

Underhaug

et al. 2020

Foods

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show abstract

“…However, other studies on bioactive component extraction from other sources have been applied. For instance, da Silva Bambirra Alves, et al [63] studied the production of protein hydrolysates from chicken blood meal using enzymatic hydrolysis by optimizing critical factors such as Temperature, pH and enzyme-to-substrate ratio employing the Doehlert design matrix.…”

Section: Doehlert Designmentioning

confidence: 99%

Statistical Optimization Strategies for the Extraction Process Parameters of Bioactive Molecules from Seafood Byproducts

Tsegay,

Agriopoulou,

Chaari

et al. 2024

Preprint

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Extraction techniques of important bioactive molecules from the major concern of Seafood byproducts are getting emphasis for better valorization. Employing green extraction technologies for efficient and quality production of these bioactive molecules is also strictly required. Hence, understanding the extraction process parameters to effectively design an applicable optimization strategy could make this real. In this review, statistical optimization strategies applied for the extraction process parameters of bioactive molecules from Seafood byproducts are focused. The type of experimental designs, and techniques applied to criticize and validate the effects of independent variables on the extraction output was addressed. Dominant parameters studied were enzyme/substrate ratio, pH, time, temperature and power of extraction instruments. The yield of bioactive compounds, chitin and chitosan, proteins and peptides, enzymes and carotenoids (Astaxanthins) were the most studied responses. Efficiency and/or economic and quality considerations and their selected optimization strategies that favour the production of potential bioactive molecules were also reviewed.

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Bioactive Peptides from Protein-Rich Waste

Lemes

Filho

Fernandes

et al. 2023

Sustainable Development and Biodiversity

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Valorization of an Abundant Slaughterhouse By-product as a Source of Highly Technofunctional and Antioxidant Protein Hydrolysates

Cited by 20 publications

References 81 publications

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

Statistical Optimization Strategies for the Extraction Process Parameters of Bioactive Molecules from Seafood Byproducts

Bioactive Peptides from Protein-Rich Waste

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