Bioactivity and bioaccessibility of protein hydrolyzates from industrial byproducts of Stripped weakfish (Cynoscion guatucupa)

Lima, Karina Oliveira; Quadros, Camila da Costa de; Rocha, Meritaine da; Lacerda, José Thalles Jocelino Gomes de; Juliano, María A.; Dias, Mirella; Mendes, Maria Anita; Prentice, Carlos

doi:10.1016/j.lwt.2019.05.043

Cited by 71 publications

(66 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The incorporation of natural antimicrobials to edible coatings can inhibit the multiplication of bacteria, molds, and yeasts during the storage of fresh fruit and vegetables (Fagundes et al., 2014). Fish protein hydrolysates show antimicrobial action against several microorganisms (Quadros et al., 2019; Lima et al., 2019; Rocha et al., 2018). The molds and yeasts counts (CFU/g) of cherry tomatoes of different treatments during storage are shown in Table 3.…”

Section: Resultsmentioning

confidence: 99%

“…Enzymatic hydrolysis is often used to produce protein hydrolysates, which are the sources of bioactive peptides (Quadros et al, 2019; Fonseca, Silva, Rosa, & Prentice, 2017; Latorres, Rios, Saggiomo, Wasielesky, & Prentice‐Hernandez, 2018; Lima et al., 2019; Rocha et al., 2018; Zamora‐Sillero, Ramos, Monserrat, & Prentice, 2018). In this way, bioactive peptides derived from fish by‐products have become a potential source for application in food preservation (Atef & Mahdi Ojagh, 2017), such as cherry tomatoes.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life

Quadros

Lima

Bueno

et al. 2020

J. Food Process. Preserv.

Self Cite

View full text Add to dashboard Cite

Alternatives to increase fruit shelf life without the addition of synthetic preservatives, such as the use of edible coatings incorporated with bioactive compounds, should be explored. This study evaluated the effects of edible coating with fish protein hydrolysate on the quality and shelf life of cherry tomatoes. The cherry tomatoes were divided into four treatments: Control; coated with glycerol (5%; w/v); coated with glycerol (5%; w/v) and added with protein hydrolysate (1%; w/v) and coated with glycerol (5%; w/v) and added with protein hydrolysate (2%; w/v). The coated or uncoated cherry tomatoes were evaluated at 0, 7, 14, 21, and 45 days of chilled or room temperature storage for color, weight loss, firmness, soluble solids, pH, and molds and yeasts. The microbiological data suggested the edible coating with protein hydrolysate has bioactivity because inhibited the proliferation of molds and yeasts. However, in the other analyses showed no superior shelf life compared to the control. Practical applications The edible coating containing natural bioactive compounds can be used as an alternative to synthetic preservatives.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life

Quadros

Lima

Bueno

et al. 2020

J. Food Process. Preserv.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Hydroxyl radical scavenging activity was measured according to Lima et al [ 24 ], with some modifications. The reaction mixture, containing 1.0 mL sample (8.0 mg/mL), 6.5 mL of distilled water, 0.5 mL of salicylic acid (10 mM) and 0.5 mL FeSO 4 (10 mM), was mixed with 0.5 mL H 2 O 2 (6 mM) and kept at 37 °C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and Cryoprotective Effects of Bone Hydrolysates from Bighead Carp (Aristichthys nobilis) in Freeze-Thawed Fish Fillets

Zhang

Dong

Dai

2021

Foods

View full text Add to dashboard Cite

Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity were used to immerse bighead carp fillets through a vacuum impregnation process at concentrations of 1% and 2%. Among the six hydrolysates, fish bone hydrolyzed with Protamex at DH 10% exhibited the highest ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH) (88.79%), 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) (57.76%) and hydroxyl radicals (62.72%), as well as to chelate ferrous ions (91.46%). The hydrolysates effectively postponed freezing- and thawing-induced protein/lipid oxidation. Compared with the fillets without treatment, the impregnated fillets had higher sulfhydryl contents, greater Ca2+-ATPase activity, lower carbonyls and lower thiobarbituric acid-reactive substances (TBARS). Bone hydrolysates also have a positive effect on the texture and water-holding ability of freeze-thawed fish fillets. Fish bone hydrolysates of Protamex could serve as potential antioxidants to preserve fish fillets.

show abstract

“…In addition to antimicrobial activity, AMPs can present other activities of interest to the food industry, such as antioxidant activity. A study by Lima et al (2019), reported both antibacterial and antioxidant activities in peptides from Cynoscion guatucupa protein hydrolysate obtained by enzymatic hydrolysis with Alcalase and Protamex. Peptide sequencing revealed that most abundant peptides in Alcalase hydrolysate (IELIEKPMGIF, RADLSRELEEISERL, DLAGRDLTDYLMKIL) and Protamex hydrolysate (LAGRDLTDYLMKIL, IITNWDDMEK, TALEEAEGTLEHEESKILR), share the presence of hydrophobic amino acids such as phenylalanine, leucine, and tryptophan, which have been related with the interaction between peptides and bacterial membranes in the membranolytic activity of AMPs.…”

Section: Application Of Amps In Food Preservationmentioning

confidence: 99%

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

Madrazo

Campos

2020

Journal of Food Safety

View full text Add to dashboard Cite

Antimicrobial peptides (AMPs) are a group of molecules that has gained interest in research due to their important role in the inhibition of bacterial agents. Their structure shows heterogeneity among the different types of AMPs. However, most of them stand out for their cationic nature and amphipathic character that allows them to interact with membrane components of bacterial cells. Some features such as high selectivity and thermostability have attracted the interest of the food industry toward the application of AMPs in food preservation due to their ability to inhibit foodborne pathogens and spoilage microorganisms. Despite this, there is a limited number of AMPs used as food preservatives nowadays. Therefore, this review aims to offer an overview of AMPs, challenges, and potential applications in the food industry.

show abstract

Bioactivity and bioaccessibility of protein hydrolyzates from industrial byproducts of Stripped weakfish (Cynoscion guatucupa)

Cited by 71 publications

References 38 publications

Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life

Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life

Antioxidant and Cryoprotective Effects of Bone Hydrolysates from Bighead Carp (Aristichthys nobilis) in Freeze-Thawed Fish Fillets

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

Contact Info

Product

Resources

About