Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets

Majidiyan, Nava; Hadidi, Milad; Azadikhah, D; Moreno, Andrés

doi:10.1016/j.fochx.2021.100202

Cited by 21 publications

(12 citation statements)

References 39 publications

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“…However, fish meat is extremely difficult to preserve and is easily spoiled after being caught. Therefore, different processing methods are needed to improve its shelf life [16].…”

Section: Introductionmentioning

confidence: 99%

Sea Bass Essence from Lates calcarifer Improves Exercise Performance and Anti-Fatigue in Mice

et al. 2022

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Sea bass (Lates calcarifer) is rich in protein, amino acids, and long-chain omega 3 (omega-3), which have many health benefits. In East Asian food culture, soup is often eaten as a nutritional supplement. The purpose of this study was to investigate the benefits of Hi-Q sea bass essence (SBE) supplementation for improved exercise performance and anti-fatigue. Fifty male Institute of Cancer Research (ICR) mice were divided to five groups (10 mice/group) and administered different doses of SBE (EC): (1) vehicle (water); (2) isocaloric (0.94 g casein/kg/mice/day); (3) SBE-1X (1.04 g/kg/mice/day); (4) SBE-2X (2.08 g/kg/mice/day); and (5) SBE-4X (4.16 g/kg/mice/day). We found that SBE supplementation significantly improved more than 1.96-fold endurance exercise performance (p < 0.05) and more than 1.13-fold glycogen storage in the liver and muscles (p < 0.05), and had dose-dependent by SBE dose (p < 0.05). In addition, supplementation with SBE at different doses had significant effects on the fatigue-related biochemical markers, i.e., lactate, ammonia, and blood urea nitrogen (BUN) levels were reduced significantly (p < 0.05), and were also dose-dependent. In conclusion, supplementation with SBE for 4 weeks was able to effectively improve exercise performance and had an anti-fatigue effect. In addition, it did not cause any physiological or histopathological damage.

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“…However, fish meat is extremely difficult to preserve and is easily spoiled after being caught. Therefore, different processing methods are needed to improve its shelf life [16].…”

Section: Introductionmentioning

confidence: 99%

Sea Bass Essence from Lates calcarifer Improves Exercise Performance and Anti-Fatigue in Mice

et al. 2022

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“…Fish is considered highly perishable food, i.e., starts to spoil immediately after being caught. It is necessary to employ different processing methods, such as filleting, packing, salting, or smoking, to improve fish shelf life [1]. These methods usually produce high quantities of byproducts, i.e., between 30 and 70% of total fish mass, representing an interesting source of micro-and macronutrients that, in most cases, are not properly exploited [2].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties

et al. 2022

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Collagen isolated from byproducts of common carp was hydrolyzed with alcalase enzyme to obtain peptide fractions. The resulting >30 kDa (PF1), 10–30 kDa (PF2), 3–10 kDa (PF3) and <1 kDa (PF4) fractions were studied for their antioxidant and functional properties. All peptide fractions illustrated antioxidant activity at different concentrations (1, 5, and 10 mg/mL). Although PF4 indicated the highest DPPH radical-scavenging activity (87%) at a concentration of 1 mg/mL, the highest reducing power (0.34) and hydroxyl radical scavenging activity (95.4%) were also observed in PF4 at a concentration of 10 mg/mL. The solubility of the peptide fractions was influenced by pH. The lowest solubility of the peptide fractions was observed at pH 4. The highest emulsifying activity index (EAI) was observed for PF4 (121.1 m2/g), followed by PF3 (99.6 m2/g), PF2 (89.5 m2/g) and PF1 (78.2 m2/g). In contrast to what has been found in the case of EAI, the emulsion stability of the peptide fractions decreased at lower molecular weight, which ranged from 24.4 to 31.6 min. Furthermore, it was revealed that PF1 had the highest foam capacity (87.4%) and foam stability (28.4 min), followed by PF2 and PF3. Overall, the findings suggest that peptide fractions isolated from byproducts of common carp are a promising source of natural antioxidants for application in functional food and pharmaceutical products.

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“…Moreover, the displayed antifungal, anti-inflammatory [ 18 ], antiprotozoal and antioxidant [ 19 ] effects support its use in infectious diseases, in the form of dermatological preparations and as an ingredient in protective masks against COVID-19 [ 18 ]. In addition, recent studies on the use of plant EOs as natural food preservatives evidenced the capability of hemp EO to enhance the shelf-life of trout fillets, due to its antimicrobial properties, which were improved by nano-encapsulation [ 20 ]. These results support further applications of hemp EO in green active packaging to maintain food safety and quality.…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Phytochemical Analysis of Terpenes, Polyphenols and Cannabinoids, and Micromorphological Characterization of 9 Commercial Varieties of Cannabis sativa L.

Mazzara

Torresi

Fico

et al. 2022

Plants

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New hemp (Cannabis sativa L.) strains developed by crossbreeding selected varieties represent a novel research topic worthy of attention and investigation. This study focused on the phytochemical characterization of nine hemp commercial cultivars. Hydrodistillation was performed in order to collect the essential oils (EO), and also the residual water and deterpenated biomass. The volatile fraction was analyzed by GC-FID, GC-MS, and SPME-GC-MS, revealing three main chemotypes. The polyphenolic profile was studied in the residual water and deterpenated biomass by spectrophotometric assays, and HPLC-DAD-MSn and 1H-NMR analyses. The latter were employed for quali–quantitative determination of cannabinoids in the deterpenated material in comparison with the one not subjected to hydrodistillation. In addition, the glandular and non-glandular indumentum of the nine commercial varieties was studied by means of light microscopy and scanning electron microscopy in the attempt to find a possible correlation with the phytochemical and morphological traits. The EO and residual water were found to be rich in monoterpene and sesquiterpene hydrocarbons, and flavonol glycosides, respectively, while the deterpenated material was found to be a source of neutral cannabinoids. The micromorphological survey allowed us to partly associate the phytochemistry of these varieties with the hair morphotypes. This research sheds light on the valorization of different products from the hydrodistillation of hemp varieties, namely, essential oil, residual water, and deterpenated biomass, which proved to be worthy of exploitation in industrial and health applications.

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Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets

Cited by 21 publications

References 39 publications

Sea Bass Essence from Lates calcarifer Improves Exercise Performance and Anti-Fatigue in Mice

Sea Bass Essence from Lates calcarifer Improves Exercise Performance and Anti-Fatigue in Mice

Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties

A Comprehensive Phytochemical Analysis of Terpenes, Polyphenols and Cannabinoids, and Micromorphological Characterization of 9 Commercial Varieties of Cannabis sativa L.

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