Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.

Abstract Proteases from shrimp wastes were characterized and protein hydrolysates were obtained. Shrimp protein hydrolysates (SPH) were produced by autolysis (H0) and added 1% (H1) and 2% vol/vol (H2) enzyme extract of shrimp. The hydrolysis degree was determined using a colorimetric method; the ca...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Pereira, María de los Ángeles, Fangio, María Florencia, Rodriguez, Yamila Eliana, Harán, Nora Selma, Fernández Giménez, Analía Verónica, Bonadero, María Cecilia
Formato:	Artículo publisherVersion
Lenguaje:	Inglés
Publicado:	2022
Materias:	INGENIERÍA PESQUERA DESECHOS DE CAMARÓN HIDROLISIS DE PROTEINAS
Acceso en línea:	https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.15526 http://hdl.handle.net/20.500.12272/5994 https://doi.org/10.1111/jfpp.15526
Aporte de:	RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional

id	I68-R174-20.500.12272-5994
record_format	dspace
institution	Universidad Tecnológica Nacional
institution_str	I-68
repository_str	R-174
collection	RIA - Repositorio Institucional Abierto (UTN)
language	Inglés
topic	INGENIERÍA PESQUERA DESECHOS DE CAMARÓN HIDROLISIS DE PROTEINAS
spellingShingle	INGENIERÍA PESQUERA DESECHOS DE CAMARÓN HIDROLISIS DE PROTEINAS Pereira, María de los Ángeles Fangio, María Florencia Rodriguez, Yamila Eliana Harán, Nora Selma Fernández Giménez, Analía Verónica Bonadero, María Cecilia Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.
topic_facet	INGENIERÍA PESQUERA DESECHOS DE CAMARÓN HIDROLISIS DE PROTEINAS
description	Abstract Proteases from shrimp wastes were characterized and protein hydrolysates were obtained. Shrimp protein hydrolysates (SPH) were produced by autolysis (H0) and added 1% (H1) and 2% vol/vol (H2) enzyme extract of shrimp. The hydrolysis degree was determined using a colorimetric method; the capability of hydrolysates to scavenge free radicals was measured with DPPH, and the antimicrobial activity of the SPH was evaluated by the microdilution test. The degree of protein hydrolysis ranged between 43% (H0) and 71.5% (H2) after 90 min, and it functioned as a source of lysine, leucine, aspartic acid, glutamic acid, and glycine. After 10 min of reaction, all hydrolysates reached 50% of scavenging effect. In addition, the SPH prepared with food additives showed acceptable microbiological quality and pH during 40 days at room temperature. This study aims at introducing a low-cost process which produces SPH with commercial applications in the food industry. Practical applications Currently, shrimp processing wastes represents an environmental and economic problem, since such seafood industry must pay for the landfarming service. This waste treatment is not environmentally efficient, and it affects the value of the final product. However, these wastes have a large number of compounds which hold biological activities of interest that can be used to obtain a high added value product such as protein hydrolysates. This by-product has several potential applications for the food and pharmaceutical industries. In this study, a protein hydrolysate solution was obtained utilizing processed shrimp waste as an enzymatic resource and a protein substrate as well. This research demonstrated the feasibility of obtaining a good protein source that also holds useful antioxidant properties. It is important to highlight that the by-product was obtained without resorting to freeze-drying technology, which makes the industrial process more expensive. To accomplish that, we included low-cost food preservatives and assessed the shelf life of this product of high nutritional quality.
format	Artículo publisherVersion
author	Pereira, María de los Ángeles Fangio, María Florencia Rodriguez, Yamila Eliana Harán, Nora Selma Fernández Giménez, Analía Verónica Bonadero, María Cecilia
author_facet	Pereira, María de los Ángeles Fangio, María Florencia Rodriguez, Yamila Eliana Harán, Nora Selma Fernández Giménez, Analía Verónica Bonadero, María Cecilia
author_sort	Pereira, María de los Ángeles
title	Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.
title_short	Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.
title_full	Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.
title_fullStr	Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.
title_full_unstemmed	Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.
title_sort	characterization of liquid protein hydrolysates shrimp industry waste: analysis of antioxidant and microbiological activity, and shelf life of final product.
publishDate	2022
url	https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.15526 http://hdl.handle.net/20.500.12272/5994 https://doi.org/10.1111/jfpp.15526
work_keys_str_mv	AT pereiramariadelosangeles characterizationofliquidproteinhydrolysatesshrimpindustrywasteanalysisofantioxidantandmicrobiologicalactivityandshelflifeoffinalproduct AT fangiomariaflorencia characterizationofliquidproteinhydrolysatesshrimpindustrywasteanalysisofantioxidantandmicrobiologicalactivityandshelflifeoffinalproduct AT rodriguezyamilaeliana characterizationofliquidproteinhydrolysatesshrimpindustrywasteanalysisofantioxidantandmicrobiologicalactivityandshelflifeoffinalproduct AT harannoraselma characterizationofliquidproteinhydrolysatesshrimpindustrywasteanalysisofantioxidantandmicrobiologicalactivityandshelflifeoffinalproduct AT fernandezgimenezanaliaveronica characterizationofliquidproteinhydrolysatesshrimpindustrywasteanalysisofantioxidantandmicrobiologicalactivityandshelflifeoffinalproduct AT bonaderomariacecilia characterizationofliquidproteinhydrolysatesshrimpindustrywasteanalysisofantioxidantandmicrobiologicalactivityandshelflifeoffinalproduct
bdutipo_str	Repositorios
_version_	1764820552647704578

Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.

Ejemplares similares