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Enzymatic hydrolysis (pepsin) assisted with or without ultrasound in the functional properties of hydrolyzates from different collagens were analyzed. Degree of hydrolysis, antioxidant activity (DPPH) and antimicrobial activity (MIC) were assessed. The treatment that resulted in greater antioxidant activity for the fiber sample was with the use of 4% of enzyme and concomitant ultrasound (40.7%), leading to a degree of hydrolysis of 21.7%. For the powdered fiber sample the hydrolysis treatment with use of 4% of enzyme resulted in lower protein content (6.97mg/mL), higher degree of hydrolysis (19.9%) and greater antioxidant activity (38.6%). The hydrolyzates showed inhibitory capacity against gram-negative bacteria Salmonella choleraesuis and gram-positive bacteria Staphylococcus aureus. It can be concluded that enzymatic hydrolysis concomitant or not with the use of ultrasound increased the functionality of the fiber and powdered fiber samples, for the other samples its use as supplementary treatment was not productive, due to the worse results of antioxidant activity (DPPH) reported. However, it provided greater hydrolysis degree.

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Dbtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase  and Flavourzyme  enzymes, as well characterizing the functional, structural and thermal stability properties. The highest degree of hydrolysis was obtained using Alcalase  , 36.11%, while using Flavourzyme  resulted in 12.02%. The DSC analysis of the collagen indicated a denaturation temperature of 46.47 °C. The FTOR spectra of the crude collagen showed absorption peaks that were characteristic of amide bands A, B, O, OO and OOO. On the spectra of the hydrolysed the area of the amide bands was reduced, and some peaks appeared between 800 and 1,200 cm-1. The disappearance of high molecular weight bands in the SDS-PAGE analysis also confirmed the hydrolysis of collagen. After the hydrolysis, the collagen presented reduced viscosity, the capacity to form foam, and foam stability. The emulsifying activity index was high in the hydrolysates in relation to the crude collagen. Thus, the use of Alcalase  and Flavourzyme  to obtain hydrolysates from collagen derived from chicken MSM residue was shown to be viable, and potentially useful for industrial applications.

This study aimed at evaluating the functional (antioxidant and antimicrobial activity) and structural properties of different bovine collagen hydrolysates obtained through ultrasound assisted enzymatic hydrolysis (Flavourzyme ). The use of previous or simultaneous ultrasound strengthened the enzymatic hydrolysis of bovine collagen samples, generating higher number of bands in wave number (cm-1). The best treatment was the enzymatic hydrolysis, while for the powder fiber and hydrolysate, it was the ultrasound hydrolysis. The sample that showed the highest inhibiting action to the gram-negative bacteria Salmonella choleraesuis growth and gram-positive bacteria Staphylococcus aureus hydrolyzed with enzyme and simultaneous ultrasound. Therefore, the enzymatic hydrolysis (Flavourzyme ) was concluded to enable the hydrolysis of samples, providing structural rupture and better functionality to the different bovine collagen hydrolysates.

This study evaluated the content of phenolic compounds and flavonoids and the antioxidant potential of the banana inflorescence extract from the species Musa cavendishii as well as investigated the effects of extraction conditions (conventional and ultrasound) on obtaining these compounds. The extracts showed high contents of phenolics and flavonoids and potential as an antioxidant agent. The best results were found under the following extraction conditions: temperature 60°C, ethanol concentration 50%, time 30 minutes, and extraction using stirring, without the use of ultrasound. The total phenolic content was 1690 mg equivalent of gallic acid/100 g of the dry sample. Total flavonoids were 354.90 mg equivalent of rutin/100 g of the dry sample and IC 50 (inhibitory concentration of the sample required to reduce 50% of DPPH (2,2-diphenyl-1-picrylhydrazyl)) of 0.31 mg/ml. The banana inflorescence showed potential as a source of antioxidant compounds for industrial application besides adding value to waste generated in banana production.Este estudio evaluó el contenido de compuestos fenólicos y flavonoides y el potencial antioxidante de la inflorescencia del platanero de la especie Musa cavendishii, también como los efectos de las condiciones de extracción (convencional y ultrasonido) en la obtención de estos compuestos. Los extractos tuvieron alto contenido de compuestos fenólicos y flavonoides totales, y potencial como agente antioxidante. Se encontró los mejores resultados para las siguientes condiciones de extracción: temperatura 60°C, concentración de etanol de 50% y un tiempo de 30 minutos con extracción bajo agitación, sin el uso de ultrasonido. El contenido de fenólicos totales fue 1690.00 mg equivalentes de ácido gálico/100 g de la muestra seca, el de flavonoides totales fue 354.90 mg equivalentes de rutina/100 g de muestra seca y IC 50 (inhibitoria concentración de muestra requerida para reducir en 50% la concentración inicial de DPPH) de 0.31 mg/mL. La inflorescencia del platanero mostro ser una fuente potencial de compuestos antioxidantes con posible aplicación industrial, que da valor a los desechos generados en la producción del plátano.

(2016) Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii), CyTA -Journal of Food, 14:2, 280-288, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 This research evaluated the effect of the hydroethanolic extract of banana inflorescence (Musa cavendishii) and sodium erythorbate on the physicochemical and sensory characteristics and lipid stability of pork burgers during 120 days of storage at −12°C. There was no significant difference in the proximate composition of the products developed. All the burgers showed a reduction in pH over 120 days, which was not affected by the antioxidant. The TBARS (substances reactive to 2-thiobarbituric acid) values increased during storage. After 120 days, all the burgers with added extract showed significantly lower TBARS values, and the best result was obtained for the burgers with 0.200% of sodium erythorbate and 2.0% extract. The sensory evaluation showed that the burgers kept their sensory characteristics. The extract of banana inflorescence, combined with sodium erythorbate, delayed the lipid oxidation of the pork burgers without any adverse effect on the physicochemical and sensory characteristics of the products.Keywords: oxidation; color; sensory analysis; natural antioxidants; meat products Esta investigación evaluó el efecto del extracto hidroetanólico de la inflorescencia del platanero (Musa cavendishii) y eritorbato de sodio sobre las características fisicoquímicas y sensoriales y la estabilidad lipídica de hamburguesas de carne de cerdo durante los 120 días de almacenamiento a −12°C. No hubo diferencia significativa en la composición proximal de los productos desarrollados. Todas las hamburguesas mostraron una reducción en el pH durante 120 días, que no fue afectado por el antioxidante. Los valores TBARS (sustancias reactivas al ácido 2-tiobarbitúrico) aumentaron durante el almacenamiento. Después de 120 días, todas las hamburguesas con extracto agregado mostraron valores significativamente más bajos de TBARS y el mejor resultado se obtuvo para las hamburguesas con 0,200% de eritorbato de sodio y 2,0% de extracto. La evaluación sensorial mostró que las hamburguesas mantenido sus características sensoriales. El extracto de la inflorescencia del platanero, combinado con eritorbato de sodio, retrasa la oxidación de los lípidos de las hamburguesas de carne de cerdo sin causar daño a las características fisicoquímicas y sensoriales de los productos.