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Orientador(es)
Resumo(s)
Thermal and mechanical treatments may affect the structure of hydrolyzed proteins,
thus influencing the obtaining of peptides with improved bioactivity. In this work, tila-
pia muscle was treated by thermal sterilization or homogenization with ultra-turrax
(UT) and hydrolyzed with alcalase to obtain FPHs with antioxidant properties in salad
dressing. To evaluate the bioactive potential of FPHs, the acetylcholinesterase inhibi-
tion assay was applied, resulting in up to 45.87% inhibition for the UT sample
(60 mg/mL). Also, no cytotoxicity was detected by Allium cepa model for all FPHs.
The emulsifying activity index and emulsifying stability index of FPHs indicated better
emulsifying capacity in basic pH. As a proof of concept, FPHs were used as an emulsi-
fying/antioxidant agent to prepare a salad dressing. FPHs increased the formulation's
protein content, pseudoplastic behavior, color, and texture. In addition, FPHs aided
the oxidative stability of salad dressing (evaluated by oil's extinction coefficient), dem-
onstrating potential application in emulsified foods by acting on the elimination of
radicals generated in lipid oxidation.
Practical applications
Fish protein hydrolysates (FPHs) offer diverse bioactive properties such as antioxi-
dant, antimicrobial, anticancer, antihypertensive, and acetylcholinesterase (associated
with Alzheimer's disease) inhibitory effects. However, optimizing their technological
properties poses a challenge, affecting applicability and bioactivity. Industrial pro-
cesses such as thermal and mechanical treatments can alter protein structures,
influencing peptide bioactivity post enzymatic hydrolysis. This study investigates the
impact of substrate pre-treatments, sterilization via thermal heating, and homogeniza-
tion using a rotor-stator system (ultra-turrax) on FPHs' technological properties after
hydrolysis with alcalase, including emulsifying capacity and acetylcholinesterase
inhibitory capacity. In addition, it explores the application of pre-treated FPHs in a real food system (French salad dressing), assessing rheological properties, texture,
and oxidative stability. Such evaluations are crucial for ensuring the feasibility of
industrial FPHs production and their application.
Descrição
Palavras-chave
Enzymatic hydrolysis Food application Homogenization Pre-treatment Sterilization
Contexto Educativo
Citação
Moreira, Thaysa F. M.; Oliveira, Anielle de; Rodrigues, Vanessa de C.; Carvalho, Amarilis S. de; Quichaba, Michely B.; Peron, Ana P.; Gonçalves, Odinei H.; Gozzo, Angela M.; Leimann, Fernanda V.; Ribeiro, Ricardo P. (2024). Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments. Journal of Food Process Engineering. ISSN 0145-8876. 47:9, p. 1-16
Editora
Wiley