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Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments

2024Journal article Open access
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dc.contributor.authorMoreira, Thaysa F. M.
dc.contributor.authorOliveira, Anielle
dc.contributor.authorRodrigues, Vanessa de Carvalho
dc.contributor.authorCarvalho, Amarilis Santos
dc.contributor.authorQuichaba, Michely B.
dc.contributor.authorPeron, Ana P.
dc.contributor.authorGonçalves, Odinei Hess
dc.contributor.authorGozzo, Angela M.
dc.contributor.authorLeimann, Fernanda Vitória
dc.contributor.authorRibeiro, Ricardo P.
dc.date.accessioned2024-09-26T09:18:40Z
dc.date.available2024-09-26T09:18:40Z
dc.date.issued2024
dc.description.abstractThermal 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.pt_PT
dc.description.sponsorshipThe authors thank Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq (Chamada Universal—MCTI/CNPq N 28/2018, Process 421541/2018-0, and Chamada CNPq N 4/2021— Bolsas de Produtividade em Pesquisa—PQ) for the financial support. This study was financed in part by the Coordenaç˜ao de Aperfeiçoa- mento de Pessoal de Nível Superior, Brasil (CAPES), Finance Code 001pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMoreira, 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. 1-16pt_PT
dc.identifier.doi10.1111/jfpe.14736pt_PT
dc.identifier.eissn1745-4530
dc.identifier.issn0145-8876
dc.identifier.urihttp://hdl.handle.net/10198/30281
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEnzymatic hydrolysispt_PT
dc.subjectFood applicationpt_PT
dc.subjectHomogenizationpt_PT
dc.subjectPre-treatmentpt_PT
dc.subjectSterilizationpt_PT
dc.titleEnhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatmentspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue9pt_PT
oaire.citation.titleJournal of Food Process Engineeringpt_PT
oaire.citation.volume47pt_PT
person.familyNameGonçalves
person.familyNameLeimann
person.givenNameOdinei Hess
person.givenNameFernanda Vitória
person.identifier.ciencia-id8F10-A04D-FC0D
person.identifier.orcid0000-0002-9528-8187
person.identifier.orcid0000-0001-6230-9597
person.identifier.scopus-author-id9335958400
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication84c8eea0-77bb-4c18-b9d8-46f865980706
relation.isAuthorOfPublicationb1102a0b-38dc-4caa-baed-ad52ccd9b230
relation.isAuthorOfPublication.latestForDiscovery84c8eea0-77bb-4c18-b9d8-46f865980706

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