Antioxidant Properties of<i>Scomber japonicus</i>Hydrolysates Prepared by Enzymatic Hydrolysis

Bashir, Khawaja Muhammad Imran; Park, Young-Joo; An, Jeong Hyeon; Choi, Soo‐Jeong; Kim, Jeong‐Hwan; Baek, Man-Kwon; Kim, Andre; Sohn, Jae Hak; Choi, Jae‐Suk

doi:10.1080/10498850.2017.1407013

Cited by 24 publications

(32 citation statements)

References 31 publications

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“…The color on the surface of AMPS was evaluated using a CM‐700d Konica Minolta (Tokyo, Japan) instrument. Following calibration with white reference, the triplicate readings were taken from each sample with a Hunter system values such as L* (lightness), a* (redness), b* (yellowness) as described in a previous study (Bashir et al., ; Chen et al., ).…”

Section: Methodsmentioning

confidence: 99%

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

Mohibbullah

Won

Jeon

et al. 2018

Food Science & Nutrition

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The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0–13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N‐oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke‐derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities.

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Section: Methodsmentioning

confidence: 99%

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

Mohibbullah

Won

Jeon

et al. 2018

Food Science & Nutrition

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“…Accordingly, protein hydrolysates and peptides from various cheap and underutilized marine sources, such as fish muscles and byproducts, and microalgae have been widely used to produce antioxidant protein hydrolysates and peptides. For example, Atlantic salmon (Auwal et al, 2017), Chub marckerel (Bashir et al, 2017), Acetes indicus (Dhanabalan et al, 2017), Epinephelus malabaricus skin (Hema et al, 2017), Turbot skin (Fang et al, 2017), Shrimp shell discards (Ambigaipalan and Shahidi, 2017), Tilapia frame and skin (Huang et al, 2015), Blue-green algae (Seddek et al, 2019), Irish brown seaweed (Kadam et al, 2016), Tetradesmus obliquus microalgae (Montone et al, 2018b) have been reported as sources of antioxidant peptides.…”

Section: Source Of Antioxidant Peptidesmentioning

confidence: 99%

“…Enzymatic hydrolysis (Alcalase, Protamex and Neutrase) DPPH and ABTS radical-scavenging activity (Bashir et al, 2017) Acetes indicus Enzymatic hydrolysis (Alcalase) DPPH radical-scavenging activity and ferrous ion chelating ability (Dhanabalan et al, 2017) Tuna dark muscle by-product Enzymatic hydrolysis (Rientase and Peptidase XXIII)…”

Section: Fish Typementioning

confidence: 99%

“…The preliminary process involves cleaning of the source materials thoroughly with tap water to remove any foreign maters and separating the meat from the skin and bones (Dhanabalan et al, 2017;Hema et al, 2017). Afterward, the required part of the materials are mixed with distilled water containing sufficient amount of solvent, commonly Hexane, and centrifuged to remove oil components (Bashir et al, 2017).…”

Section: Fish Typementioning

confidence: 99%

“…Among these bioactive compounds, antioxidant peptides have received significant attention in the food industry in recent times. Antioxidant peptides are specific protein fragments possessing antioxidant activity, thus, can be utilized to maintain human health, and food safety and quality by mitigating oxidative stress and lipid peroxidation caused by free radicals generated during oxidation reactions of a human body and food products ( Antolovich et al., 2002 ; Bashir et al., 2017 ; Gil-chavez et al., 2013 ; Hema et al., 2017 ). The main mechanisms by which antioxidant peptides inhibit oxidation are through inactivation of reactive oxygen species, scavenging free radicals, chelating prooxidative transition metals and reduction of hydroperoxides ( Elias et al., 2008 ).…”

Section: Introductionmentioning

confidence: 99%

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Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

155

119

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Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.

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Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

et al. 2022

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Background and Objectives Makgeolli is a traditional Korean rice wine that is brewed by fermenting a mixture of steamed rice and Nuruk. Quinoa products contain polyphenols, including phenolic acids, flavonoids, and tannins, which make up bioactive secondary plant metabolites that contribute to diverse physiological properties, such as antimicrobial, antioxidant, and antitumor activities. The preparation of rice‐based Makgeolli (RM) and quinoa‐added Makgeolli (QM) were obtained by combining rice and quinoa in ratios 1:1 (RM; control: without supplement). This study sought to assess the physicochemical, microbiological, antioxidant, and taste tests of RM and QM during a 6‐day fermentation period. Finding The alcohol content increased steadily until Day 6 (10.7%–10.3%). From the start of fermentation to Day 2 of fermentation, the number of lactic acid bacteria (LAB) in RM and QM increased rapidly (p < .05), with no significant increase thereafter (p > .05). 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activities were significantly (p < .05) higher in QM (DPPH: 81.01%, ABTS: 91.46%) than in RM (DPPH: 43.65%, ABTS: 53.85%). The average result of iron(II) chelating activity for RM was 39.81%, while for QM was 47.09%. Moreover, superoxide dismutase scavenging activity of both RM and QM were 41.07% and 56.23%, respectively. There were no significant differences in color, smell, appearance, and overall acceptability between RM and QM (p > .05). However, taste values were significantly higher (p < .05) in QM than in RM (5.9 vs. 4.3). Conclusion Makgeolli supplemented with quinoa owing to its good physicochemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.

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Antioxidant Properties ofScomber japonicusHydrolysates Prepared by Enzymatic Hydrolysis

Cited by 24 publications

References 31 publications

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

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