Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates

Qiao, Xinyu; Li, Han; Ma, Yifeng; Xu, Xianbing; Yi, Junjie; El‐Seedi, Hesham R.; Du, Ming

doi:10.1016/j.foodres.2023.112701

Food Research International

2023

DOI: 10.1016/j.foodres.2023.112701

|View full text |Cite

Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates

Xinyu Qiao

Han Li

Yifeng Ma

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2023

Publication Types

Select...

Preprint1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Efficient and green deodorization of sea cucumber peptides by using a low concentration of hydrogen peroxide

Liu

et al. 2023

Preprint

View full text Add to dashboard Cite

Deodorization of sea cucumber peptides (SCPs) is of great significance due to their potential applications as functional food, anti-fatigue products, skin care products, and cosmetics, etc.; currently, however, there is a lack of a proven way to achieve it. Herein, we develop a safe, green, efficient, and low-cost approach to deodorizing SCPs with a low concentration of medical-grade hydrogen peroxide. The effects of hydrogen peroxide treatment on the deodorization of SCPs including concentration, reaction time, and temperature were studied here. Intensities of the fishy aftertaste of SCPs were rated by sensory evaluation in single-factor and orthogonal experiments. The deodorization experimental conditions were optimized by orthogonal experiments. The experimental results show that the best deodorization conditions of SCPs in the presence of hydrogen peroxide are as follows: the concentration of hydrogen peroxide is 816.2 mmol∙L-1, the deodorization temperature and time is 35°C and 30 min respectively, and the sensory evaluation of the obtained-product is 1.4. And the contents of the total nitrogen and the amino acid nitrogen of these deodorized SCPs are stable. Correspondingly, the moisturizer containing deodorized SCPs is highly stable and has significantly less fishy odor than a moisturizer containing untreated SCPs.

show abstract

Efficient and green deodorization of sea cucumber peptides by using a low concentration of hydrogen peroxide

Liu

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates

Cited by 1 publication

References 33 publications

Efficient and green deodorization of sea cucumber peptides by using a low concentration of hydrogen peroxide

Efficient and green deodorization of sea cucumber peptides by using a low concentration of hydrogen peroxide

Contact Info

Product

Resources

About