| 1. |
- Cadena, Erasmo, et al.
(författare)
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Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project
- 2024
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Ingår i: Sustainability. - 2071-1050. ; 16:5
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Tidskriftsartikel (refereegranskat)abstract
- Growing demand in the fisheries sector has resulted in a high generation of side-streams that are mainly treated as waste despite their potential value in terms of protein, fatty acids, and minerals. The WaSeaBi project, funded by the EU under the Horizon 2020 BBI JU initiative, seeks to address this problem by promoting the sustainable and economically viable utilisation of these side-streams, thus contributing to improved food security and environmental conservation. The project focuses on the development of innovative technologies and methodologies for the efficient valorisation of seafood side-streams into marketable products such as protein-based food ingredients, bioactive peptides, and mineral supplements. The WaSeaBi project started with a comprehensive analysis to identify the bottlenecks hindering the efficient utilisation of side-streams. To this end, a comprehensive study of the European seafood industry was conducted to understand the existing challenges. The main obstacles identified were technological deficiencies, lack of space and personnel, and a limited market for the resulting products. Several laboratory-scale technologies, such as pH-shift, enzymatic hydrolysis, membrane concentration, and flocculation with centrifugation, were explored in order to extract valuable components from the side-streams. Subsequently, these technologies were scaled-up and tested on a pilot scale. For example, membrane concentration technology facilitated the recovery of valuable molecules from mussel cooking side-streams while reducing environmental impact. Flocculation helped recover proteins and phosphates from process waters, crucial for reducing the organic load of effluents. In addition, decision-making tools were developed to help select and build the most appropriate valorisation strategies, taking into account technical, legal, economic, and environmental aspects. Environmental sustainability was assessed through life cycle assessment, which highlighted the factors that contribute most to the environmental impact of each technology. The results revealed that reducing chemical consumption and improving energy efficiency are key to optimising the environmental performance of the valorisation technologies. The WaSeaBi project outlines a promising path towards sustainable and economically beneficial utilisation of seafood side-streams. By employing innovative technologies, the project not only contributes to reducing waste and environmental impact, but also facilitates the transformation of low-value side-streams into high-value products. In addition, it provides a structured framework to help industry stakeholders make informed decisions on the valorisation of secondary streams. This initiative marks a substantial step towards a more sustainable and economically viable fisheries and aquaculture industry, setting a precedent for future projects aimed at overcoming technological and infrastructural barriers to the valorisation of seafood side-streams.
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| 2. |
- Coque, Jorge, et al.
(författare)
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Recovery of Nutrients from Cod Processing Waters
- 2023
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Ingår i: Marine Drugs. - 1660-3397. ; 21:11
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Tidskriftsartikel (refereegranskat)abstract
- Liquid side-streams from food industries can be processed and used in food applications and contribute to reduce the environmental footprint of industries. The goal of this study was to evaluate the effectiveness and applicability of protein and phosphorus separation processes, namely microfiltration, ultrafiltration and flocculation, using protein-rich process waters with low (LS) and high (HS) salt content from the processing of salted cod (Gadus morhua). The application of different flocculants (chitosan lactate and Levasil RD442) were evaluated at different concentrations and maturation periods (0, 1 or 3 h). The results showed that different flocculation treatments resulted in different recoveries of the nutrients from LS and HS. Proteins in LS could be most efficiently recovered by using Levasil RD442 0.25% and no maturation period (51.4%), while phosphorus was most efficiently recovered when using Levasil RD442 1.23% and a maturation period of 1 h (34.7%). For HS, most of its protein was recovered using Levasil RD442 1.23% and a maturation period of 1 h (51.8%), while phosphorus was recovered the most using Levasil 1.23% and no maturation period (47.1%). The salt contents allowed interactions through intermolecular forces with Levasil RD442. The ultrafiltration method was effective on HS since it recovered higher percentages of nutrients in the retentate phase (57% of the protein and 46% of the phosphorus) compared to LS.
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| 3. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production
- 2021
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Ingår i: ACS Omega. - : American Chemical Society (ACS). - 2470-1343. ; 6:46, s. 30960-30970
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Tidskriftsartikel (refereegranskat)abstract
- Shrimp boiling water (SBW) and shrimp peeling water (SPW), generated during shrimp processing, were characterized in terms of crude composition, volatile compounds, as well as nutritional and potentially toxic elements over a 13 month sampling period. The storage stability of both waters was also evaluated. Results showed that SBW contained on median 14.8 g/L protein and 2.2 g/L total fatty acids with up to 50% comprising eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Astaxanthin esters, which dominated the total astaxanthin, were 2.8 mg/L on median. SPW, on the other hand, contained on median 1.0 g/L of protein, 0.21 g/L of total fatty acids, and 1.2 mg/L astaxanthin esters. For both side-streams, essential amino acids were up to 50% of total amino acids. For SBW and SPW, the most abundant nutritional elements were Na, K, P, Ca, Cu, and Zn. The contents of all potentially toxic elements were below the detection limits, except for As. SBW was more stable at 4 °C compared to SPW as shown, e.g., by thiobarbituric acid reactive substances and relative changes in total volatile basic nitrogen. The extensive compositional mapping of SBW/SPW provides crucial knowledge necessary in the exploitation and value-adding of such side-streams into food or feed products.
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| 4. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Cultivation of microalgae- Chlorella sorokiniana and Auxenochlorella protothecoides- in shrimp boiling water residues
- 2022
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Ingår i: Algal Research. - : Elsevier BV. - 2211-9264. ; 65
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Tidskriftsartikel (refereegranskat)abstract
- Based on the ability of microalgae to purify industrial processing waters, the overall aim of this study was to evaluate whether currently wasted shrimp processing waters could be used as microalgal growth media to produce new protein-enriched food and feed ingredients. Low molecular weight (LMW) fractions of shrimp boiling water (SBW) which had been pre-flocculated using alginate (AL), carrageenan (CA), chitosan (CH) or Superfloc C-592 to recover shrimp protein via flotation, were used for cultivation of Chlorella sorokiniana and Auxenochlorella protothecoides to produce a protein-enriched microalgal biomass. CH-derived media induced the highest growth rates for both species with A. protothecoides out-performing C. sorokiniana. A. protothecoides best assimilated phosphate-phoshorous (P-PO4) and total phosphorous (TP) in all media; <63 mg/L and < 45 mg/L after 4 days, respectively. In upscaled aerated cultures of A. protothecoides in CH- and AL-derived media, P and TP uptake increased up to 85 and 127 mg/L, respectively. Further, 63% of the free amino acids (AA) were assimilated in both waters. Biomasses derived from SBW contained 37-43% protein and 15.0-17.4% fatty acids (FA) per DW; with 38-40% essential AA (EAA) and 21.3-22.5% polyunsaturated FA (PUFA), respectively Corresponding numbers for biomass cultivated in control media were 11 and 53%, protein and FA, respectively, and with 38% and 15.6% EAA and PUFA, respectively. Ability of A. protothecoides to assimilate TP and AA, and to generate a protein-rich biomass from LMW-fractions derived from SBW was thus revealed for the first time, and paves the way for a SBW-based biorefinery comprising chemical, physical and microbial processes to produce multiple products.
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| 5. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study
- 2020
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Ingår i: ACS Sustainable Chemistry & Engineering. - : American Chemical Society (ACS). - 2168-0485. ; 8:26, s. 9660-9668
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Tidskriftsartikel (refereegranskat)abstract
- A novel integrated process for the recovery of protein-enriched biomasses from shrimp boiling water (SBW) and shrimp peeling water (SPW) was investigated by combining flocculation (F) and dissolved air flotation (DAF) into an F-DAF process. Alginate and carrageenan were used as flocculants. It was found that the protein yield from SPW and SBW in the F-DAF process was 68-97% and 26-45%, respectively. This led to a reduction in protein content of the influent SBW and SPW (12.4 and 1.4 g/L, respectively) by up to 76% and 85%, resulting in outlets with 2.9 and 0.2 g/L protein, respectively. Further, the F-DAF recovery process concentrated the proteins of SBW and SPW up to 7 and 29 times, respectively, thus, generating a protein-enriched biomass. After spray drying, biomass from SBW had up to 61% proteins and out of the total amino acids, up to 47% were essential ones. Further, the spray dried powder contained up to 23% total lipids, 2.7% long chained n-3 polyunsaturated fatty acids and 49.7 mg/g total astaxanthin. The studied F-DAF recovery system can thus be successfully used for recovering nutrients from process waters generated during the production of peeled shrimps.
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| 6. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income
- 2023
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Ingår i: ACS Omega. - : American Chemical Society (ACS). - 2470-1343. ; 8:9, s. 8355-8365
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Tidskriftsartikel (refereegranskat)abstract
- The seafood industry generates significant amounts of process waters which can generate value upon recovery of their nutrients. Process waters from the herring marination chain and cooking of mussels were here characterized in terms of crude composition, volatile compounds, and nutritional and potentially toxic elements. Protein and total fatty acid contents of herring refrigerated sea water (RSW) reached 3 and 0.14 g/L, respectively, while herring presalting brine (13%) reached 16.3 g/L protein and 0.77 g/L total fatty acid. Among three herring marination brines vinegar brine (VMB), spice brine (SPB), and salt brine (SMB), SPB reached the highest protein (39 g/L) and fatty acids (3.0 g/L), whereas SMB and VMB at the most had 14 and 21 g protein/L, respectively, and 0.6 and 9.9 g fatty acids/L, respectively. Essential amino acid (EAA) in marination brines accounted for up to 59% of total amino acid (TAA). From mussel processing, cooking juice had more protein (14-23 g/L) than the rest of the process waters, and in all water types, EAA reached up to 42% of TAA. For all process waters, the most abundant nutritional elements were Na, K, P, Ca, and Se. The content of all potentially toxic elements was mostly below LOD, except for As which ranged from 0.07 to 1.07 mg/kg among all tested waters. Our findings shed light on liquid seafood side streams as untapped resources of nutrients which can be valorized into food/feed products.
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| 7. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study
- 2023
-
Ingår i: ACS Sustainable Chemistry and Engineering. - : American Chemical Society. - 2168-0485. ; 11:17, s. 6523-
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Tidskriftsartikel (refereegranskat)abstract
- A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation (DAF). The F-DAF technique with carrageenan resulted in protein and lipid recoveries from 5% presalting brine of 78 and 38%, respectively. Without flocculation or with only acidification, protein and lipid recoveries in DAF were only 13 and 10%, respectively. Low protein and lipid recoveries, 8-12 and 1.8-8.2%, respectively, were also obtained when spice brine was subjected to only acidification and DAF. The protein content in dry biomasses from 5% presalting brine and spice brine was 36-43 and 13-16%, respectively. The corresponding lipid levels were 23-31 and 9-18%, respectively, with ash levels of 11-20 and 38-45%, respectively. Biomass proteins contained ≤45% essential amino acids, and the lipids had ≤16% long-chain n-3 polyunsaturated fatty acids. Freeze-dried spice brine biomasses were characterized by anchovy- and spice-related sensory attributes. 5% presalting brine biomasses were connected to fish and seafood attributes and showed gel forming capacity. The outlined F-DAF recovery system can thus recover both nutrients and interesting flavors from the herring process waters, which are currently lost from the food chain. © 2023 The Authors.
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| 8. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study
- 2020
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 302, s. 125299-
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Tidskriftsartikel (refereegranskat)abstract
- Flocculation and sedimentation of a protein-rich biomass from shrimp boiling water (SBW) using food grade polysaccharides (carrageenan, alginate and carboxymethyl cellulose (CMC)) as flocculants was investigated at different pH-values. The effect of flocculant concentration on particle size and viscosity of SBW was also evaluated. Flocculation with carrageenan (0.45 g/L) at pH = 4 exhibited the most efficient protein sedimentation; protein concentration of the upper phase was here reduced by 77%, allowing 86% protein to be sedimented from SBW. Flocculation by alginate and CMC at pH = 4 showed 67% and 60% protein reduction of the upper phase at concentrations of 0.5 and 0.2 g/L, respectively. Contrary to alginate and CMC, carrageenan concentration affected the size distribution of flocs. Finally, carrageenan at 0.45 g/L and pH = 4 was successfully tested in a scaled up trial (5L) providing 78.5% protein recovery and a biomass with 75% protein on dry weight basis.
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| 9. |
- Gültekin Subasi, Büsra, 1986, et al.
(författare)
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Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors
- 2024
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Ingår i: Journal of Food Composition and Analysis. - 0889-1575 .- 1096-0481. ; 128
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Tidskriftsartikel (refereegranskat)abstract
- Six different pea (Pisum sativum) varieties and their proteins isolated via wet fractionation were screened to find varieties with outstanding protein functionality but minimum contents of antinutrients and off-flavor volatiles. A broad difference in emulsion activity (44.7–74.2 m2/g) and foaming capacity (163–210%) were detected between the varieties. Pea variety significantly affected LOX activity of the sample, yielding outstanding decreases (1.6–28.6 times) for all varieties following protein isolation. Variety Eso had the highest hexanal increase ratio (820 times) while variety Balder had the lowest (32 times) after the protein isolation. The total concentration of volatile off-flavors, phytate, and saponin increased during the protein isolation with distinctive degrees for each variety. The content of the antinutrients in the proteins was substantially affected by the variety. Altogether, purpose-specific selection of pea varieties based on their desired potential could enable pea proteins with fewer antinutrients and off-flavors.
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| 10. |
- Hedén, Ida, 1984, et al.
(författare)
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Dietary replacement of fishmeal with marine proteins recovered from shrimp and herring process waters promising in Atlantic salmon aquaculture
- 2023
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Ingår i: Aquaculture. - 0044-8486. ; 574
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Tidskriftsartikel (refereegranskat)abstract
- There is a general agreement that fish meal (FM) and fish oil (FO) are valuable resources for aquafeed, but that the production cannot keep the same pace as the current growth of the aquaculture industry. Therefore, there is a need to find alternative sources for lipids and protein. This study examines the possibility of using proteins recovered from seafood industry side stream waters as a complement to FM in feed for Atlantic salmon. To recover the proteins, herring and shrimp process side streams waters were flocculated then treated with dissolved air flotation (DAF), which is considered a gentle technology. Shrimp steam water was used to obtain shrimp protein (SP) and herring salt brine to obtain herring protein (HP). The recovered semi-solid protein fraction was spray dried and formulated into experimental diets at inclusion levels of 1.9–10% (dw/dw). Two feeding trials were conducted to investigate; 1) the properties of different flocculants to recover SP from shrimp steam water, alginate (Alg; 1.9% inclusion), carrageenan (Carr; 2.0% inclusion) and a synthetic flocculant from Kemira (Kem; 3.8% inclusion). 2) total or partial replacement of FM with SP-Alg (10% and no FM) and HP-Alg (3% and 8% FM). For both feeding trials each diet was provided to triplicate tanks (n = 31 and 30/tank) of Atlantic salmon with a start weight of 193 g (duration 10 weeks) and 304 g (duration 7 weeks) respectively. All fish showed similar feed intake, feed conversion ratio (on tank basis) and weight gain. The inclusion of SP or HP as total or partial replacement of FM did neither influence adiposity of the fish, as measured by condition factor, nor heposomatic index (HSI). No negative effect of the alternative protein could be found through histological examination of the intestine. In feeding trial two, diets did not affect the adaptive immune indicators CD8α and MHC II. The SP-Alg diet did not affect intestinal barrier and transporting functions, assessed using Ussing-chamber technology. However, HP-Alg affected the trans-epithelial resistance, which indicate that the intestinal barrier function could be affected by low inclusions. We conclude that from a biological perspective, SP recovered from shrimp steaming waters using Alg and DAF technology represents a new marine biomass with potential as a replacement for FM in Atlantic salmon feed. To diversify the possibility of using flocculants to retrieve proteins we also suggest further investigation of the potential to use Carr in larger inclusions.
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| 11. |
- Sajib, Mursalin, 1987, et al.
(författare)
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Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications
- 2023
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 412
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Tidskriftsartikel (refereegranskat)abstract
- The combined effects of isolation temperature (20, 30 and 40 °C) and pH (2.0–12.0) on yield, techno-functional properties, and beany flavor of pea protein isolates were investigated. Increasing pH from 2.0 to 9.5 and 11.0 increased yields from 37 % to 75 % and 79 %, respectively, at 20 °C. At a constant pH, increasing temperature from 20 to 40 °C did not increase protein recovery; rather, negatively affected the techno-functional properties such as protein solubility, foaming and gelation. Protein isolated at pH 11.0 (20 °C) provided a higher fat absorption, gelation capacity, gel hardness, cohesiveness, chewiness, and gumminess than at pH 9.5, due to higher protein denaturation as supported by their higher surface hydrophobicity. Volatile beany flavor marker hexanal was predominant in all isolates than the starting material, irrespective of isolation temperature, probably due to lipid oxidation. The results provide a basis for tuning the isolation process for producing pea protein isolates with desired techno-functional properties for meat analogue applications.
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| 12. |
- Stedt, Kristoffer, 1991, et al.
(författare)
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Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content
- 2022
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Ingår i: Algal Research. - : Elsevier BV. - 2211-9264. ; 63
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Tidskriftsartikel (refereegranskat)abstract
- There is an increasing demand for sustainably produced, protein-rich, and nutritious food. Seaweeds are promising protein sources for the future if their protein content can be optimized, something which can be achieved by cultivation in elevated nutrient concentrations. Cultivation of seaweeds in integration with fish farms have received much attention lately, but using nutrient-rich process waters from other food industries as feed stock for seaweed has rarely been studied. Here, we demonstrate a simple and sustainable strategy to answer the increasing world demand for food rich in plant-based proteins by connecting food production process waters with seaweed cultivation. We compared growth rates and crude protein content of four different seaweed species, the brown species Saccharina latissima, and the green species Ulva fenestrata, Ulva intestinalis, and Chaetomorpha linum, when cultivated in two dilutions (providing 20 and 200 μM ammonium) of eight different process waters emerging from recirculating salmon aquaculture systems as well as from herring, shrimp and oat processing. Growth rates of the green seaweeds were up to 64% higher, and crude protein content was almost up to four times higher when cultivated in the food production process waters, compared to seawater controls. Growth rates were generally higher in presence of 20 μM compared to 200 μM ammonium, while crude protein content was either unaffected or positively affected by the increasing ammonium concentration. This study indicates the potential for cultivating seaweeds with food production process waters to generate additional protein-rich biomass while nutrients are being circulated back to the food chain. A new nutrient loop is thus illustrated, in which the costly disposal of food production process waters is instead turned into value by seaweed cultivation.
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| 13. |
- Villanova, Valeria, et al.
(författare)
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Two-phase microalgae cultivation for RAS water remediation and high-value biomass production
- 2023
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Ingår i: Frontiers in Plant Science. - 1664-462X. ; 14
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Tidskriftsartikel (refereegranskat)abstract
- The overall goal of this study was to provide solutions to innovative microalgae-based technology for wastewater remediation in a cold-water recirculating marine aquaculture system (RAS). This is based on the novel concept of integrated aquaculture systems in which fish nutrient-rich rearing water will be used for microalgae cultivation. The produced biomass can be used as fish feed, while the cleaned water can be reused, to create a highly eco-sustainable circular economy. Here, we tested three microalgae species Nannochloropis granulata (Ng), Phaeodactylum tricornutum (Pt), and Chlorella sp (Csp) for their ability to remove nitrogen and phosphate from the RAS wastewater and simultaneously produce high-value biomass, i.e., containing amino acids (AA), carotenoids, and polyunsaturated fatty acids (PUFAs). A high yield and value of biomass were achieved for all species in a two-phase cultivation strategy: i) a first phase using a medium optimized for best growth (f/2 14x, control); ii) a second “stress” phase using the RAS wastewater to enhance the production of high-value metabolites. Ng and Pt performed best in terms of biomass yield (i.e., 5-6 g of dry weight, DW.L-1) and efficient cleaning of the RAS wastewater from nitrite, nitrate, and phosphate (i.e., 100% removal). Csp produced about 3 g L-1 of DW and reduced efficiently only nitrate, and phosphate (i.e., about 76% and 100% removal, respectively). The biomass of all strains was rich in protein (30-40 % of DW) containing all the essential AA except Methionine. The biomass of all three species was also rich in PUFAs. Finally, all tested species are excellent sources of antioxidant carotenoids, including fucoxanthin (Pt), lutein (Ng and Csp) and β-carotene (Csp). All tested species in our novel two-phase cultivation strategy thus showed great potential to treat marine RAS wastewater and provide sustainable alternatives to animal and plant proteins with extra added values.
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| 14. |
- Wu, Haizhou, 1987, et al.
(författare)
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A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
- 2021
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 14:12, s. 2207-2218
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Tidskriftsartikel (refereegranskat)abstract
- Applying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.
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| 15. |
- Wu, Haizhou, 1987, et al.
(författare)
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Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets
- 2022
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Ingår i: Food Chemistry: X. - : Elsevier BV. - 2590-1575. ; 16
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Tidskriftsartikel (refereegranskat)abstract
- Weight distribution, proximate composition, fatty acids, amino acids, minerals and vitamins were investigated in five sorted cuts (head, backbone, viscera + belly flap, tail, fillet) emerging during filleting of spring and fall herring (Clupea harengus). The herring co-product cuts constituted similar to 60 % of the whole herring weight, with backbone and head dominating. Substantial amounts of lipids (5.8-17.6 % wet weight, ww) and proteins (12.8-19.2 % ww) were identified in the co-products, the former being higher in fall than in spring samples. Co-product cuts contained up to 43.1 % long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) of total FA, absolute levels peaking in viscera + belly flap. All cuts contained high levels of essential amino acids (up to 43.3 %), nutritional minerals (e.g., iodine, selenium, calcium, and iron/heme-iron), and vitamins E, D, and B12. Co-products were, in many cases, more nutrient-rich than the fillet and could be excellent sources for both (functional) food and nutraceuticals.
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| 16. |
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| 17. |
- Wu, Haizhou, 1987, et al.
(författare)
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Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition
- 2022
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 373
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Tidskriftsartikel (refereegranskat)abstract
- Lipid oxidation in ice-stored sorted herring fractions (head, backbone, viscera + belly flap, tail, fillet) from spring and fall, and its association with endogenous prooxidants, antioxidants and lipid substrates were investigated. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) had increased significantly in all fractions after 1 day, but for both seasons, the most rapid PV and TBARS development occurred in head, which also had highest hemoglobin (Hb) levels and lipoxygenases (LOX) activity. Viscera + belly flap was overall the most stable part, and also had the highest α-tocopherol content. Pearson correlation analyses across all five fractions confirmed a significant impact of Hb, LOX and α-tocopherol on the lipid oxidation susceptibility, while content of total iron, copper, lipids or polyunsaturated fatty acids provided no significant correlation. Overall, the study showed which pro-oxidants that should be inhibited or removed to succeed with value adding of herring filleting co-products and the fillet itself.
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| 18. |
- Zareian, Mohsen, 1979, et al.
(författare)
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Production of GABA-enriched idli with ACE inhibitory and antioxidant properties using Aspergillus oryzae: the antihypertensive effects in spontaneously hypertensive rats
- 2020
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Ingår i: Food and Function. - : Royal Society of Chemistry (RSC). - 2042-6496 .- 2042-650X. ; 11:5, s. 4304-4313
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Tidskriftsartikel (refereegranskat)abstract
- The present study aimed to develop a fermented food (idli) with enhanced gamma-aminobutyric acid (GABA) and angiotensin I-converting enzyme (ACE) inhibitory properties using a GABA-producing fungus. Aspergillus oryzae NSK fermented idli batter and GABA was maximized (451.7 mg kg(-1)) in 120 h. The ACE inhibitory, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical scavenging and nitric oxide radical scavenging activities increased to 41.8%, 1.9 and 0.6 mu mol trolox equivalent antioxidant capacity (TEAC) per gram in 120 h, respectively. In contrast, phytic acid and trypsin inhibitor activities decreased to 3.01 g kg(-1) and 30.8 mg kg(-1), respectively. The systolic blood pressure of spontaneously hypertensive rats in the fermented idli diet group was lower than those fed a plain idli diet. Lipid peroxidation in the plain idli diet group was significantly higher, whereas superoxide dismutase and glutathione reductase activities were significantly lower. The expression of genes ET-1, HSP70, NF-kappa B and iNOS in the aorta of SHRs that received GABA-containing diets was down-regulated between 2.2 and 3.8 fold. The production of GABA-enriched foods can be a promising approach to lower the blood pressure of spontaneously hypertensive rats.
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