The Effect of Process Variables for Production of Cobia (Rachycentron Canadum) Skin Gelatin Hydrolysates With Antioxidant Properties

Abstract

Acid‐treated cobia (Rachycentron canadum) skin was extracted in a retort (121C) to obtain retorted skin gelatin hydrolysates (RSGHs) containing antioxidant peptides with noticeable antioxidant properties. To improve the antioxidant activity of cobia RSGHs, five processing factors including alkali concentration, alkali pretreatment time, phosphoric acid concentration (PC), water/skin ratio (WS) and retorting time (RT) in RSGH production were screened using a fractional factorial design to identify critical factors. It indicated that PC, WS and RT had significant effects on α,α‐diphenyl‐β‐picrylhydrazyl (DPPH) scavenging by RSGHs. Subsequently, the optimization of PC, WS and RT on the DPPH scavenging of RSGHs was studied using a central composite design to collect data that resulted in a response surface modeling. The highest value for the predicted DPPH scavenging (10 mg/mL RSGH) was 73.63% (PC = 6.5%, WS = 1 and RT = 180 min), and it exhibited 39.9% more scavenging of DPPH than that of original RSGH. PRACTICAL APPLICATIONS Recently, a number of studies indicated that peptides derived from different protein hydrolysates can act as potential antioxidants. Fish proteins possess high availability for us, and their hydrolysates might be used as a good source of antioxidants. Fish skin gelatin may provide an alternative source for food‐grade gelatin because the amount of the skin waste from the fish processing industry is considerably large. No enzymatic hydrolysis or ultrafiltration treatments are needed; the antioxidant cobia retorted skin gelatin hydrolysates (RSGH) can be produced by thermal hydrolysis. Besides, the degree of thermal hydrolysis (121C) had significant effects on the α,α‐diphenyl‐β‐picrylhydrazyl scavenging and lipid peroxidation inhibition of cobia RSGH. Moreover, we identified the critical processing variables in the RSGH making and suggested the optimized condition for the antioxidant RSGH production. The edible and water‐soluble cobia RSGH is considered a potential candidate to develop natural antioxidants and food supplements.

Effects of Production Factors and Egg-Bearing Period on the Antioxidant Activity of Enzymatic Hydrolysates from Shrimp (Pandalopsis dispar) Processing Byproducts

“…9 A water-to-substrate ratio of 1:1 during hydrolysis was also predicted to optimize DPPH radical scavenging activity of cobia skin gelatin hydrolysates. 12 However, neither percent enzyme nor water-to-substrate ratio was a significant production factor in the present study, potentially due to the predominant influence incurred by the type of proteases used.…”

Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (<i>Rachycentron canadum</i>) fillets during frozen storage

“…Related to cobia composition studies, previous research has focused on proximate analysis (Duncan et al, 2007;Liu et al, 2009) and fatty acid composition description (Khristoferzen, 1969;Kotb et al, 1991;Liu et al, 2009). Additionally, cobia skin gelatine hydrolysates have been investigated because of their antioxidant properties (Chow et al, 2011;Yang et al, 2008) and the HACCP system has been applied to frozen cobia fillets (Xia et al, 2009).…”

A Case Study on the Strategy of Maintaining Commercial Software with a Large Number of Users

“…The method used for the development of this work was the case study, since it is an empirical investigation that allows the study of a contemporary phenomenon within its real life context, especially when the boundaries between the phenomenon and the context are not clearly defined (Yin et al, 2011).…”