Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

Trends in Food Science & Technology, Journal Year: 2021, Volume and Issue: 116, P. 559 - 582

Published: Aug. 14, 2021

Language: Английский

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Structure, function and advance application of microwave-treated polysaccharide: A review

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 123, P. 198 - 209

Published: March 20, 2022

Language: Английский

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Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2022, Volume and Issue: 21(2), P. 1803 - 1842

Published: Feb. 12, 2022

Abstract Fish processing industries result in an ample number of protein‐rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes implemented the production fish PH (FPH) from diverse types byproducts. FPH has reported possess bioactive active peptides known exhibit various biological activities such as antioxidant, antimicrobial, angiotensin‐I converting enzyme inhibition, calcium‐binding ability, dipeptidyl peptidase‐IV immunomodulation, antiproliferative activity, are discussed comprehensively this review. Appropriate conditions process (e.g., type concentration enzymes, time, temperature) play important role achieving desired level hydrolysis, thus affecting functional properties stability FPH. This review provides in‐depth comprehensive discussion on sources, parameters, purification well FPHs. The most recent research findings impact bitterness peptide, storage, food were also reported. More importantly, studies vivo health benefits with possible mechanism action. Furthermore, FPH‐polyphenol conjugate, encapsulation, digestive terms their potential be utilized a nutraceutical ingredient. Last but not least, industrial applications fate limitations, hurdles, future directions, challenges addressed.

Language: Английский

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Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

Biomolecules, Journal Year: 2022, Volume and Issue: 12(11), P. 1622 - 1622

Published: Nov. 3, 2022

The antioxidant activity of protein-derived peptides was one the first to be revealed among more than 50 known peptide bioactivities date. exploitation value associated with food-derived is mainly attributed their natural properties and effectiveness as food preservatives in disease prevention, management, treatment. An increasing number active have been identified from a variety renewable sources, including terrestrial aquatic organisms processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, promoting sustainable shift consumption. To identify such opportunities, we conducted systematic literature review recent research advances peptides, particular reference biological effects, mechanisms, digestive stability, bioaccessibility. In this review, 515 potentially relevant papers were preliminary search academic databases PubMed, Google Scholar, Scopus. After removing non-thematic articles, articles without full text, other quality-related factors, 52 122 remained analysis reference. findings highlighted chemical evidence wide range edible species source precursor proteins antioxidant-active peptides. Food-derived reduce production reactive oxygen species, besides activating endogenous defense systems cellular animal models. intestinal absorption metabolism elucidated by using Protein hydrolysates (peptides) are promising ingredients enhanced nutritional, functional, organoleptic foods, not only alternative synthetic antioxidants.

Language: Английский

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Fe/N-doped carbon dots-based nanozyme with super peroxidase activity, high biocompatibility and antibiofilm ability for food preservation

Chemical Engineering Journal, Journal Year: 2023, Volume and Issue: 473, P. 145291 - 145291

Published: Aug. 7, 2023

Language: Английский

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One-step green synthesis of collagen nanoparticles using Ulva fasciata, network pharmacology and functional enrichment analysis in hepatocellular carcinoma treatment

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 139244 - 139244

Published: Jan. 1, 2025

Language: Английский

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Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives

Critical Reviews in Food Science and Nutrition, Journal Year: 2021, Volume and Issue: 62(30), P. 8518 - 8533

Published: May 28, 2021

Salt is a necessary condition to produce surimi product that based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been growing concern among consumers consume healthy foods due threat several chronic diseases caused by an unhealthy diet. Methods reducing salt content out for health issues excessive sodium intake may affect gel properties surimi, as can many health-oriented food additives. Several studies have investigated different strategies improve characteristics products without decreasing properties. This review reports recent developments in this area and how were successfully maintained under reduced-salt conditions use presents great deal progress made benefits be used reference further development processing industry.

Language: Английский

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Production of Plant Proteases and New Biotechnological Applications: An Updated Review

ChemistryOpen, Journal Year: 2022, Volume and Issue: 11(3)

Published: March 1, 2022

Abstract An updated review of emerging plant proteases with potential biotechnological application is presented. Plant show comparable or even greater performance than animal microbial for by‐product valorization through hydrolysis for, example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. also used wastewater treatment. The production new encouraged the following advantages: low cost isolation using simple procedures, remarkable stability over a wide range operating conditions (temperature, pH, salinity, organic solvents), substantial affinity to broad variety substrates, possibility immobilization. Vegetable enormous industrial waste its conversion into products low‐cost processes.

Language: Английский

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Effects of co-fermented collagen peptide-jackfruit juice on the immune response and gut microbiota in immunosuppressed mice

Food Chemistry, Journal Year: 2021, Volume and Issue: 365, P. 130487 - 130487

Published: June 28, 2021

Language: Английский

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Purification and fractionation of bioactive peptides through membrane filtration: A critical and application review

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 131, P. 118 - 128

Published: Dec. 2, 2022

Language: Английский

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