Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal

Wang, Xilong; Le, Bei; Zhang, Na; Bak, Kathrine H.; Zhang, Yuhao; Fu, Yu

doi:10.1111/ijfs.15962

Cited by 14 publications

(6 citation statements)

References 118 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Products derived from fish may exhibit an inherent odor, commonly known as a fishy smell. However, this issue can be effectively addressed through the deodorization process, which involves the combined use of physical, chemical, and biological techniques ( 66 ). However, fish-derived antiviral peptides are yet to be validated in vivo .…”

Section: Sars-cov-2 Inhibitory Peptides From Animal Protein Sourcesmentioning

confidence: 99%

Recent advances in the exploration and discovery of SARS-CoV-2 inhibitory peptides from edible animal proteins

Kong,

Wang,

Zhong

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

The severe acute respiratory syndrome coronavirus type 2 (SARS-CoV-2), which causes the coronavirus disease 2019 (COVID-19), is spreading worldwide. Although the COVID-19 epidemic has passed its peak of transmission, the harm it has caused deserves our attention. Scientists are striving to develop medications that can effectively treat COVID-19 symptoms without causing any adverse reactions. SARS-CoV-2 inhibitory peptides derived from animal proteins have a wide range of functional activities in addition to safety. Identifying animal protein sources is crucial to obtaining SARS-CoV-2 inhibitory peptides from animal sources. This review aims to reveal the mechanisms of action of these peptides on SARS-CoV-2 and the possibility of animal proteins as a material source of SARS-CoV-2 inhibitory peptides. Also, it introduces the utilization of computer-aided design methods, phage display, and drug delivery strategies in the research on SARS-CoV-2 inhibitor peptides from animal proteins. In order to identify new antiviral peptides and boost their efficiency, we recommend investigating the interaction between SARS-CoV-2 inhibitory peptides from animal protein sources and non-structural proteins (Nsps) using a variety of technologies, including computer-aided drug approaches, phage display techniques, and drug delivery techniques. This article provides useful information for the development of novel anti-COVID-19 drugs.

show abstract

Section: Sars-cov-2 Inhibitory Peptides From Animal Protein Sourcesmentioning

confidence: 99%

Recent advances in the exploration and discovery of SARS-CoV-2 inhibitory peptides from edible animal proteins

Kong,

Wang,

Zhong

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…Antioxidant activity [57] Salmon by-products with skin Bacterial extracellular protease Antioxidant and anti-freezing activities [33] Bigeye tuna skin Subcritical water hydrolysis Antioxidant activity [58] Bigeye tuna skin Catalyst-assisted subcritical water hydrolysis Antioxidant and antimicrobial activities [59] In addition, fish-derived collagen peptides often suffer from a heavy fishy taste. The methods of deodorization can be classified as sensory masking, physical, chemical, biological, or a combination of several methods [60]. Han Na Cho et al [61] used solidphase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS-O) to identify odour compounds from marine collagen peptides and gelatin, exploring effective removal methods.…”

Section: Processing Approaches For the Generation Of Collagen Peptidesmentioning

confidence: 99%

Improving the Sustainability of Processing By-Products: Extraction and Recent Biological Activities of Collagen Peptides

Zhao

Song

et al. 2023

Foods

View full text Add to dashboard Cite

Society and consumers are increasingly concerned about food safety and the sustainability of food production systems. A significant amount of by-products and discards are generated during the processing of aquatic animals, which still needs to be fully utilized by the food industry. The management and sustainable use of these resources are essential to avoiding environmental pollution and resource waste. These by-products are rich in biologically active proteins, which can be converted into peptides by enzymatic hydrolysis or fermentation treatment. Therefore, exploring the extraction of collagen peptides from these by-products using an enzymatic hydrolysis technology has attracted a wide range of attention from numerous researchers. Collagen peptides have been found to possess multiple biological activities, including antioxidant, anticancer, antitumor, hypotensive, hypoglycemic, and anti-inflammatory properties. These properties can enhance the physiological functions of organisms and make collagen peptides useful as ingredients in food, pharmaceuticals, or cosmetics. This paper reviews the general methods for extracting collagen peptides from various processing by-products of aquatic animals, including fish skin, scales, bones, and offal. It also summarizes the functional activities of collagen peptides as well as their applications.

show abstract

“…Previous studies have also shown that the incorporation of polyphenols can inhibit the formation of Maillard reaction products 16 . Antioxidant treatment has been verified as a useful way to reduce fishy odors in aquatic products 17 …”

Section: Introductionmentioning

confidence: 98%

“…16 Antioxidant treatment has been verified as a useful way to reduce fishy odors in aquatic products. 17 In this study, three different antioxidants, polyphenol (green tea extraction, GTE), vitamin (sodium ascorbate, SA), and peptide (glutathione, GSH), were used to inhibit the oxidation-induced degradation, deformation, and flavor deterioration of EWP during spray drying. The flavor composition, protein structure, amino acid composition, and so forth, were characterized to determine the efficiency and molecular mechanism of antioxidant intervention for improving the flavor properties of EWP.…”

Section: Introductionmentioning

confidence: 99%

Investigating the mechanism of antioxidants as egg white powder flavor modifiers

Zhang,

Yang,

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDThe uses of egg white powder (EWP) are restricted because of its odor. It is necessary to find a method to improve its flavor. In this paper, three different antioxidants – green tea extract (GTE), sodium ascorbate (SA), and glutathione (GSH) – were selected to modify the flavor. The physicochemical and structural properties of EWP were investigated to study the mechanism of the formation and release of volatile compounds.RESULTSAntioxidants can modify the overall flavor of EWP significantly, inhibiting the generation or release of nonanal, 3‐methylbutanal, heptanal, decanal, geranyl acetone, and 2‐pemtylfuran. A SA‐EWP combination showed the lowest concentration of ‘off’ flavor compounds; GTE‐EWP and GSH‐EWP could reduce several ‘off’ flavor compounds but increased the formation of geranyl acetone and furans. The changes in the carbonyl content and the amino acid composition confirmed the inhibition of antioxidants with the oxidative degradation of proteins or characteristic amino acids. The results of fluorescence spectroscopy and Fourier transform infrared (FTIR) spectroscopy provided structural information regarding EWP, which showed the release of volatile compounds decreased due to structural changes. For example, the surface hydrophobicity increased and the protein aggregation state changed.CONCLUSIONSAntioxidants reduce the ‘off’ flavor of EWP in two ways: they inhibit protein oxidation and Maillard reactions (they inhibit formation of 3‐methylbutanal and 2‐pemtylfuran) and they enhance the binding ability of heat‐denatured proteins (reducing the release of nonanal, decanal, and similar compounds). © 2023 Society of Chemical Industry.

show abstract

Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal

Cited by 14 publications

References 118 publications

Recent advances in the exploration and discovery of SARS-CoV-2 inhibitory peptides from edible animal proteins

Recent advances in the exploration and discovery of SARS-CoV-2 inhibitory peptides from edible animal proteins

Improving the Sustainability of Processing By-Products: Extraction and Recent Biological Activities of Collagen Peptides

Investigating the mechanism of antioxidants as egg white powder flavor modifiers

Contact Info

Product

Resources

About