Nondestructive prediction of freshness for bighead carp (Hypophthalmichthys nobilis) head by Excitation-Emission Matrix (EEM) analysis based on fish eye fluid: Comparison of BPNNs and RBFNNs

Shi, X.; Zhang, Jiaran; Shi, Ce; Tan, Yuqing; Hong, Hui

doi:10.1016/j.foodchem.2022.132341

Cited by 19 publications

(7 citation statements)

References 28 publications

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“…(1) DH = (%free amino groups/%total nitrogen) × 100 (2) where V = volume consumed of NaOH (mL); C = NaOH concentration (0.1 M); and M = the specific amount of hydrolysate in the treated sample (g).…”

Section: Determination Of Degree Of Hydrolysismentioning

confidence: 99%

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Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis)

et al. 2023

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In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5. The hydrolysis time was studied and investigated at 1, 3, and 6 h, and the (DH) degree of hydrolysis was recorded at 16.56%, 22.23%, and 25.48%, respectively. The greatest yield value was 17.83% at DH 25.48%. By increasing the DH up to 25.48%, the crude protein and total amino acid composition of the hydrolysate were 88.19% and 86.03%, respectively. Moreover, more peptides with low molecular weight were formed during hydrolysis, which could enhance the functional properties of FPH, particularly the solubility property ranging from 85% to 97%. FTIR analysis revealed that enzymatic hydrolysis impacted the protein’s secondary structure, as indicated by a remarkable wavelength of amide bands. Additionally, antioxidant activities were investigated and showed high activity of DDPH radical scavenging, and hydroxyl radical scavenging demonstrated remarkable activity. The current findings demonstrate that the functional, structural, and antioxidant characteristics of FPH might make it an excellent source of protein and suggest potential applications in the food industry.

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Section: Determination Of Degree Of Hydrolysismentioning

confidence: 99%

“…Carp is a popular and affordable ingredient in East Asia. Thus, the quality of bighead carp is a priority concern for producers and consumers regarding fish planting, harvesting, and marketing [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis)

et al. 2023

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“…Percentage of the degree of hydrolysis (DH) was determined by the following equation (Shi et al 2022):…”

Section: Determination Of the Degree Of Hydrolysismentioning

confidence: 99%

Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential

et al. 2022

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Abstract. Anggraeni SL, Jayus J, Ratnadewi AAI, Nurhayati N. 2022. Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential. Biodiversitas 23: 3604-3613. The high demand for protein sources for functional vegetable foods, especially proteins that have ACE (Angiotensin-Converting Enzyme) inhibitory activity has encouraged efforts to meet this need through exploration of potential protein sources and the development of food processing technology to modify the protein into derivative compounds in the form of short peptides to promote higher bioactivity than the native protein. This research focused on the hydrolysis of edamame proteins into shorter peptides through a fermentation process using a group of Lactic Acid Bacteria (LABs), that is Lactococcus lactis, Lactobacillus bulgaricus and L. paracasei, to gain a higher functional activity of its protein hydrolysate. Edamame milk was fermented with that LABs as starter culture until 24 hours at 37ºC. The activity of the protease released by the LABs was confirmed using the agar diffusion method based on the emergence of a clear zone surrounding the culture, while the antioxidant activity was confirmed with the ABTS and hydroxyl radical scavenging methods. The results exhibited that the population density of starter culture in edamame milk reached 108 CFU/mL, and the pH decreased from 6.75 to 4.15. All LABs used in fermentation were able to hydrolyze protein as indicated by the increasing degree of hydrolysis and changes in protein profile of SDS-PAGE analysis. In addition, when compared to the unfermented edamame milk, the protein hydrolysate from LABs fermentation showed an increase of ABTS and hydroxyl radical inhibitory activity, in which the highest IC50 values ??of 8.96 and 13.33 g/mL of each were found in edamame milk fermented by Lc. lactis InaCC B187. An increase in ACE inhibitory activity was also observed in edamame milk fermented using this microbe (9.80 g/µL). These findings indicate that Lc. lactis InaCC B187, L. delbrueckii subspecies bulgaricus FNCC41, and L. paracasei InaCC B145 have the potency as an effective starter culture to increase bioactive peptides in edamame soybeans potential for functional food sources.

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“…For the purpose of measuring the algae spectrum, three-dimensional fluorescence spectroscopy is frequently used. Although the detection data range is broad, this approach requires selecting a certain initial excitation and emission wavelength, and the rapidity still has to be enhanced [8][9][10]. The rapidity and simplicity of application of laser-induction technology make it widespread in the environmental [11], food analysis [12], and other domains.…”

Section: Introductionmentioning

confidence: 99%

Prediction of brown tide algae using improved Gramian angular field and deep learning based on laser-induced fluorescence spectrum

Sui

Zhu

Chen

et al. 2023

Meas. Sci. Technol.

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The frequent occurrence of algal blooms has seriously affected the marine environment and human production activities. Therefore, it is crucial to monitor the phytoplankton concentration in water bodies. In this study, a prediction method for brown tide algae using improved Gramian angular field (IGAF) and deep learning based on the laser-induced fluorescence spectrum was proposed. The method combined one-dimensional(1D) fluorescence spectrum with improved Gramian angular field (IGAF) for image coding. The internal normalizing approach of the original Gramian angle field algorithm was upgraded from local to global, which can increase the difference between samples with various concentrations. Then, we established a novel technique that fully takes into account the Gramian angular difference field (GADF) and Gramian angular summation field (GASF) features, allowing it to control the main and sub-diagonal features and successfully convert 1D sequences into images by adding various weight factors. Using depthwise separable convolutional neural network (DSC) to extract image features helps reduce model training parameters, paired with long short-term memory network (LSTM) to rapidly predict the concentration of brown tide. To confirm the actual performance of the given approach, ablation and contrast experiments were carried out, and the results showed that the method's regression accuracy, R2 was 97.8%, with the lowest MSE and MAE. This study investigated the transformation of 1D spectra into images using IGAF, which not only explored the application of the fluorescence spectrum image coding method for algal regression but also enabled the introduction of the potent benefits of deep learning image processing into the field of spectral analysis.

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Nondestructive prediction of freshness for bighead carp (Hypophthalmichthys nobilis) head by Excitation-Emission Matrix (EEM) analysis based on fish eye fluid: Comparison of BPNNs and RBFNNs

Cited by 19 publications

References 28 publications

Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis)

Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis)

Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential

Prediction of brown tide algae using improved Gramian angular field and deep learning based on laser-induced fluorescence spectrum

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