Evaluation of the potential use of a carp (Cyprinus carpio) skin gelatine hydrolysate as an antioxidant component

2019 ◽  
Vol 10 (2) ◽  
pp. 1038-1048 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Ewelina Jamróz ◽  
Piotr Kulawik ◽  
Małgorzata Morawska ◽  
Katarzyna Szczurowska
Keyword(s):  
Cyprinus Carpio ◽  
Food Systems ◽  
Antioxidant Properties ◽  
Food Products ◽  
Food Additive ◽  
Gelatin Hydrolysate ◽  
Carp Cyprinus Carpio ◽  
Fish Industry ◽  
By Products ◽  
Potential Use

The carp skin gelatin hydrolysate can be used as a food additive in various food systems, at the same time, improving the antioxidant properties of the food products and increasing the value of the by-products of the fish industry.

scholarly journals Identification of Antioxidant Peptides in Enzymatic Hydrolysates of Carp (Cyprinus Carpio) Skin Gelatin

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 97 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Michal Bukowski ◽  
Paweł Mak
Keyword(s):  
Cyprinus Carpio ◽  
Industrial Waste ◽  
Antioxidant Properties ◽  
Enzymatic Digestion ◽  
Reversed Phase ◽  
Fish Processing ◽  
Antioxidant Peptides ◽  
Carp Cyprinus Carpio ◽  
By Products

The protein by-products from carp (Cyprinus carpio) are normally discarded as industrial waste during fish processing. The objective of this study was to identify and characterise the peptides with a potential antioxidant activity that are released from carp skin proteins during hydrolysis by the Protamex enzyme mixture. This study shows that a hydrolysate of carp skin gelatin and its reversed-phase chromatography fractions have strong in vitro antioxidant properties. Among these fractions, the alanine-tyrosine (Ala-Tyr) dipeptide was identified as the major compound with high antioxidant potential. The peptide has good stability during in vitro enzymatic digestion assay and can inhibit the angiotensin-converting enzyme (ACE). In conclusion, our study proves that both the unfractionated hydrolysate of carp skin gelatin and the above-mentioned Ala-Tyr dipeptide represents attractive novel compounds for the formulation of antioxidant foods.

scholarly journals Effect of microalgae Spirulina spp. as food additive on some biological and blood parameters of common carp Cyprinus carpio L.

2019 ◽  
Vol 33 (1) ◽  
pp. 27-31
Author(s):  
Nasreen Muhialddin Abdulrahman ◽  
Hawkar Hama Ameen ◽  
Shamal Hama ◽  
Bakhan Hassan ◽  
Pola Nader
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Blood Parameters ◽  
Food Additive ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio

Antioxidant properties of carp (Cyprinus carpio L.) protein ex vivo and in vitro hydrolysates

2016 ◽  
Vol 194 ◽  
pp. 770-779 ◽  
Author(s):  
Justyna Borawska ◽  
Małgorzata Darewicz ◽  
Gerd E. Vegarud ◽  
Piotr Minkiewicz
Keyword(s):  
Cyprinus Carpio ◽  
Ex Vivo ◽  
Antioxidant Properties ◽  
L Protein ◽  
Carp Cyprinus Carpio

scholarly journals Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1216
Author(s):  
Valentina Melini ◽  
Francesca Melini ◽  
Francesca Luziatelli ◽  
Maurizio Ruzzi
Keyword(s):  
Phenolic Compounds ◽  
Food Waste ◽  
Food Systems ◽  
Phenolic Content ◽  
Food Products ◽  
Well Being ◽  
Bakery Products ◽  
Functional Ingredients ◽  
Seed Crops ◽  
By Products

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.

Composition of by-products from cooked fruit processing and potential use in food products

2012 ◽  
Vol 27 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Mario Aguedo ◽  
Stephan Kohnen ◽  
Nadia Rabetafika ◽  
Sandrine Vanden Bossche ◽  
Jérôme Sterckx ◽  
...  
Keyword(s):  
Food Products ◽  
Fruit Processing ◽  
By Products ◽  
Potential Use

DRIED MEAT AND VEGETABLE INGREDIENTS FOR SPECIALIZED FOOD

2020 ◽  
Author(s):  
Ольга Валерьевна Скрипко ◽  
Наталья Сергеевна Бодруг
Keyword(s):  
Functional Properties ◽  
Food Products ◽  
Food Additive ◽  
Dry Food ◽  
By Products

Представлена технология сухой пищевой добавки с функциональными свойствами, полученной из куриных субпродуктов и соевого зерна биотехнологической модификации, для использования в рецептурах пищевых продуктов специализированного назначения. The technology of a dry food additive with functional properties, obtained from chicken by-products and soybean grain of biotechnological modification, for use in recipes for specialized food products is presented.

Utilization of Shochu Distillery By-products for Culturing the Common Carp Cyprinus carpio L.

2003 ◽  
Vol 3 (5) ◽  
pp. 502-507 ◽  
Author(s):  
Jeffrie Fredrik Moko . ◽  
Shigehisa Yamasaki . ◽  
Yoshio Onoue .
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio ◽  
The Common ◽  
By Products
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