High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract

Journal of Functional Foods

Volumn 9, Issue 1, 2014, Pages 10-17

  Halldorsdottir, Sigrun M ^a,b   Sveinsdottir, Holmfridur ^c   Gudmundsdottir, Agusta ^b   Thorkelsson, Gudjon ^a,b   Kristinsson, Hordur G ^a,d  

^a Matis ohf Iceland   (Iceland)

^b UNIVERSITY OF ICELAND   (Iceland)

^c Iceprotein ^*  (Iceland)

^d UNIVERSITY OF FLORIDA   (United States)

Author keywords

Antioxidant activity; Enzyme hydrolysis; Fish protein hydrolysates; Fucus vesiculosus extract; Lipid oxidation; Sensory analysis

Indexed keywords

EID: 84902651373     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.04.009     Document Type: Article

References (45)

1. Adler-Nissen J. Enzymatic hydrolysis of food proteins 1986, Elsevier Applied Science Publishers Ltd, London, England.
2. Belitz H., Grosch W., Schieberle P. Lipids. Food chemistry 1999, Springer, Berlin, Germany. 3rd ed. H. Belitz, W. Grosch, P. Schieberle (Eds.).
3. Boyer R.F., McCleary C.J. Superoxide ion as a primary reductant in ascorbate-mediated ferretin iron release. Free Radical Biology and Medicine 1987, 3(6):389-395.
4. Cheli F., Baldi A. Nutrition-based health: Cell-based bioassays for food antioxidant activity evaluation. Journal of Food Science 2011, 76(9):1750-3841.
5. Chew Y.L., Lim Y.Y., Omar M., Khoo K.S. Antioxidant activity of three edible seaweeds from two areas in South East Asia. LWT - Food Science and Technology 2008, 41(6):1067-1072.
6. Dauksas E., Slizyte R., Rustad T., Storro I. Bitterness in fish protein hydrolysates and methods for removal. Journal of Aquatic Food Product Technology 2004, 13(2):101-114.
7. Eberhardt M.V., Kobira K., Keck A.S., Juvik J.A., Jeffery E.H. Correlation analyses of phytochemical composition, chemical, and cellular measures of antioxidant activity of broccoli (Brassica oleracea L. Var. italica). Journal of Agricultural and Food Chemistry 2005, 53(19):7421-7431.
8. FAO Review of the state of world marine fishery resources. FAO Fisheries Technical Paper 2005, 457.
9. Frankel E.N. Antioxidants in food and biology - Facts and fiction 2007, Vol. Chapter 4. The Oily Press Ltd, Bridgwater, England.
10. Ganske F., Dell E.J. Assay on the FLUOstar OPTIMA to determine antioxidant capacity 2006, BMG LABTECH, Offenburg, Germany, Application Note 148. Rev. 12/2006.
11. Girard-Lalancette K., Pichette A., Legault J. Sensitive cell-based assay using DCFH oxidation for the determination of pro- and antioxidant properties of compounds and mixtures: Analysis of fruit and vegetable juices. Food Chemistry 2009, 115(2):720-726.
12. Halldorsdottir S., Hamaguchi P.Y., Sveinsdóttir H., Kristinsson H.G., Bergsson A.B., Thorkelsson G. Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewatering. LWT - Food Science and Technology 2011, 44(10):1999-2004.
13. Halldorsdottir S.M., Kristinsson H.G., Sveinsdottir H., Thorkelsson G., Hamaguchi P.Y. The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein. Food Chemistry 2013, 141(2):914-919.
14. Halldorsdottir S.M., Sveinsdottir H., Freysdottir J., Kristinsson H.G. Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability. Food Chemistry 2014, 142:201-209.
15. Harnedy P.A., FitzGerald R.J. Bioactive peptides from marine processing waste and shellfish: A review. Journal of Functional Foods 2012, 4(1):6-24.
16. Hemat R. Fat and muscle dysfunction. Andropathy 2007, 83-85. Urotext, Dublin, Ireland. R. Hemat (Ed.).
17. ISO 8586 Sensory analysis general guidance for the selection, training and monitoring of assessors. Part 1: selected assessors 1993, The International Organization for Standardization, Geneva, Switzerland.
18. Kim S.-K., Wijesekara I. Development and biological activities of marine-derived bioactive peptides: A review. Journal of Functional Foods 2010, 2(1):1-9.
19. Kristinsson H. The production, properties, and utilization of fish protein hydrolysates. Food biotechnology 2006, Taylor & Francis, Boca Raton. K. Shetty, G. Paliyath, A. Pometto, R. Levin (Eds.).
20. Kristinsson H.G. Functional and bioactive peptides from hydrolysed aquatic food proteins. Marine nutraceuticals and functional foods 2007, 229-246. Marcel Dekker, New York. 1st ed. C. Barrow, F. Shahidi (Eds.).
21. Ladikos D., Lougovois V. Lipid oxidation in muscle foods: A review. Food Chemistry 1990, 35(4):295-314.
22. Lemon D.W. An improved TBA test for rancidity 1975, Halifax: Fisheries and Oceans Canada, Halifax Laboratory, New Series Circular 51.
23. Liu C., Morioka K., Itoh Y., Obatake A. Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes: Effective utilization of fish wastes. Fisheries Science 2000, 66:343-348.
24. Leatherhead Food Research Future Directions for the Global Functional Foods Market 2011, Leatherhead Food Research, London, UK.
25. Nawar W. Lipids. Food chemistry 1996, 225-319. Marcel Dekker, New York. 3rd ed. O. Fennema (Ed.).
26. Page B., Page M., Noel C. A new fluorometric assay for cytotoxicity measurements in-vitro. International Journal of Oncology 1993, 3(3):473-476.
27. Raghavan S., Kristinsson H.G. Antioxidative efficacy of alkali treated tilapia protein hydrolysates: A comparative study of five enzymes. Journal of Agricultural and Food Chemistry 2008, 56(4):1434-1441.
28. Rice-Evans C.A., Miller N.J., Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 1996, 20(7):933-956.
29. Samaranayaka A.G.P., Li-Chan E.C.Y. Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus). Food Chemistry 2008, 107(2):768-776.
30. Samaranayaka A.G.P., Kitts D.D., Li-Chan E.C.Y. Antioxidative and angiotensin-1-converting enzyme inhibitory potential of a Pacific Kake (Merluccius productus) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation. Journal of Agricultural and Food Chemistry 2010, 58(3):1535-1542.
31. Santoso J., Yoshie-Stark Y., Suzuki T. Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model. Fisheries Science 2004, 70(1):183-188.
32. Senevirathne M., Kim S.-H., Siriwardhana N., Ha J.-H., Lee K.-W., Jeon Y.-J. Antioxidant potential of ecklonia cavaon reactive oxygen species scavenging, metal chelating, reducing power and lipid peroxidation inhibition. Food Science and Technology International 2006, 12(1):27-38.
33. Shahidi F. Natural antioxidants: Chemistry, health effects, and applications 1997, AOCS Press, Champaign, IL.
34. Shahidi F. Functional foods: Their role in health promotion and disease prevention. Journal of Food Science 2004, 69(5):R146-R149.
35. Shaviklo G.R., Thorkelsson G., Arason S., Kristinsson H.G., Sveinsdottir K. The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens). Journal of the Science of Food and Agriculture 2010, 90(12):2133-2143.
36. Shaviklo G., Thorkelsson G., Arason S., Sveinsdottir K. Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens). Journal of Food Science and Technology 2012, 49(3):309-318.
37. Steinhardt H., Beychok S. Interaction of protein with hydrogen ions and other small ions and molecules. The proteins 1964, Vol. 2:139-304. Academic Press, New York.
38. Theodore A.E., Raghavan S., Kristinsson H.G. Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates. Journal of Agricultural and Food Chemistry 2008, 56(16):7459-7466.
39. Thiansilakul Y., Benjakul S., Shahidi F. Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. Journal of Food Biochemistry 2007, 31(2):266-287.
40. Undeland I., Hultin H.O., Richards M.P. Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle. Journal of Agricultural and Food Chemistry 2002, 50(23):6847-6853.
41. Wang T., Jónsdóttir R., Ólafsdóttir G. Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Food Chemistry 2009, 116(1):240-248.
42. Wang T., Jonsdottir R., Liu H., Gu L., Kristinsson H., Raghavan S., Olafsdottir G. Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus. Journal of Agricultural and Food Chemistry 2012, 60:5874-5883.
43. Wolfe K.L., Liu R.H. Cellular Antioxidant Activity (CAA) assay for assessing antioxidants, foods, and dietary supplements. Journal of Agricultural and Food Chemistry 2007, 55(22):8896-8907.
44. Yarnpakdee S., Benjakul S., Kristinsson H.G., Maqsood S. Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel. Food Chemistry 2012, 135(4):2474-2482.
45. Yarnpakdee S., Benjakul S., Nalinanon S., Kristinsson H.G. Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants. Food Chemistry 2012, 132(4):1781-1788.