Red and Gray Bean (Phaseolus vulgaris L.) Protein Hydrolysates: Food Prototypes with Pota (Dosidicus gigas) by-Product Meal

Chasquibol, Nancy; Alarcón, Renato D.; Gonzales, Billy Francisco; Tapia, Marjorie Dayanna Cordova; Jara, Paloma; Sotelo, Ana I.; García, Bibian; Pérez‐Camino, María del Carmen

doi:10.3390/blsf2022017018

Cited by 1 publication

(2 citation statements)

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“…Optimization of enzymatic hydrolysis reaction for the production of protein hydrolysate from scallops (Argopecten purpuratus) visceral meal and defatted meal was conducted to study the effect of process variables such as temperature, time, and enzyme concentration (enzyme/substrate level). The total contribution of factors in linear terms was the most influential than the quadratic and interactive terms [60]. In a supercritical carbon dioxide extraction of oil enriched with Eicosapentaenoic acid and Docosahexaenoic acid from Atlantic salmon frame bone, the effects of important variables such as urea/fatty acids ratio, crystallization temperature and crystallization time were optimized [61].…”

Section: Box-behnken Designmentioning

confidence: 99%

“…The production of protein hydrolysate from scallops (Argopecten purpuratus) visceral meal and defatted meal with enhanced proximal composition, amino acid composition, yield, molecular profile, protein solubility, and degree of hydrolysis were optimized using RSM coupled with BBD. Three basic independent variables (temperature, time, and enzyme concentration (enzyme/substrate level)) were optimized [60].…”

Section: Green Solvent Extraction Parameters Optimizationmentioning

confidence: 99%

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Statistical Optimization Strategies for the Extraction Process Parameters of Bioactive Molecules from Seafood Byproducts

Tsegay,

Agriopoulou,

Chaari

et al. 2024

Preprint

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Extraction techniques of important bioactive molecules from the major concern of Seafood byproducts are getting emphasis for better valorization. Employing green extraction technologies for efficient and quality production of these bioactive molecules is also strictly required. Hence, understanding the extraction process parameters to effectively design an applicable optimization strategy could make this real. In this review, statistical optimization strategies applied for the extraction process parameters of bioactive molecules from Seafood byproducts are focused. The type of experimental designs, and techniques applied to criticize and validate the effects of independent variables on the extraction output was addressed. Dominant parameters studied were enzyme/substrate ratio, pH, time, temperature and power of extraction instruments. The yield of bioactive compounds, chitin and chitosan, proteins and peptides, enzymes and carotenoids (Astaxanthins) were the most studied responses. Efficiency and/or economic and quality considerations and their selected optimization strategies that favour the production of potential bioactive molecules were also reviewed.

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Section: Box-behnken Designmentioning

confidence: 99%

Section: Green Solvent Extraction Parameters Optimizationmentioning

confidence: 99%