ORCID Profile
0000-0001-9433-3671
Current Organisation
Prince of Songkla University
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Publisher: Wiley
Date: 12-02-2022
Abstract: Fish processing industries result in an le number of protein-rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes have been implemented for the production of fish PH (FPH) from erse types of fish processing byproducts. FPH has been reported to possess bioactive active peptides known to exhibit various biological activities such as antioxidant, antimicrobial, angiotensin-I converting enzyme inhibition, calcium-binding ability, dipeptidyl peptidase-IV inhibition, immunomodulation, and antiproliferative activity, which are discussed comprehensively in this review. Appropriate conditions for the hydrolysis process (e.g., type and concentration of enzymes, time, and temperature) play an important role in achieving the desired level of hydrolysis, thus affecting the functional and bioactive properties and stability of FPH. This review provides an in-depth and comprehensive discussion on the sources, process parameters, purification as well as functional and bioactive properties of FPHs. The most recent research findings on the impact of production parameters, bitterness of peptide, storage, and food processing conditions on functional properties and stability of FPH were also reported. More importantly, the recent studies on biological activities of FPH and in vivo health benefits were discussed with the possible mechanism of action. Furthermore, FPH-polyphenol conjugate, encapsulation, and digestive stability of FPH were discussed in terms of their potential to be utilized as a nutraceutical ingredient. Last but not the least, various industrial applications of FPH and the fate of FPH in terms of limitations, hurdles, future research directions, and challenges have been addressed.
Publisher: Informa UK Limited
Date: 13-01-2015
DOI: 10.1080/10408398.2012.755148
Abstract: Undesirable enzymatic browning mediated by polyphenol oxidase (E.C. 1.14.18.1) on the surface of seafood from crustaceans have been a great concern to food processors, causing quality losses of seafood products. Seafoods especially from crustaceans are worldwide consumed due to their delicacy and nutritional value. However, black spot formation (melanosis) is the major problem occurring in crustaceans during postmortem handling and refrigerated storage induce deleterious changes in organoleptic properties and, therefore, decreases commercial value. Polyphenoloxidase (PPO), the copper-containing metalloprotein involved in oxidation of phenol to quinone is the major biochemical reaction of melanosis formation. This enzymatic mechanism causes unappealing blackening in postharvest crustaceans. To alleviate the melanosis formation in crustaceans, use of phenolic compounds from plant extract can serve as antimelanotics and appears to be a good alternative to the conventional sulfites which are associated with health-related disorders. In this review, we focuses on the unique features about the structure, distribution, and properties of PPO as well as mechanism of melanosis formation and provide a comprehensive deeper insight on the factors affecting melanosis formation and its inhibition by various antimelanotics including newly discovered plant phenolic compounds.
Publisher: MDPI AG
Date: 11-2022
Abstract: Phenolic compounds from cashew (Anacardium occidentale L.) leaves were extracted using ethanol with the aid of ultrasonication. Three independent variables, including ultrasound litude, time, and ethanol concentration, were used for response surface methodology (RSM) along with the central composite design (CCD). Under the optimized condition (70% litude 40 min 80% ethanol), the extraction yield and total phenolic contents were 24.50% and 431.16 mg GAE/g dry extract, respectively. Cashew leaf extract (CLE) had the lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Shewanella sp. than P. aeruginosa. The release of K+ and Mg2+ ions from damaged cell membranes with a coincidental decrease of TTC dehydrogenase activity were augmented when treated with CLE. In addition, scanning electron microscopic (SEM) image revealed deformations and perforation of cell walls of bacteria treated with CLE. The dominant compounds in CLE were amentoflavone, quercetin, and its glycosides. Based on microbial challenge test, the growth of P. aeruginosa and Shewanella sp. inoculated in tilapia slices were inhibited by CLE at 400 and 600 ppm within 15 days of refrigerated storage.
Publisher: Wiley
Date: 17-10-2022
DOI: 10.1002/AOCS.12649
Abstract: Asian sea bass bio‐calcium (ASBC) can be fortified in low calcium food product such as mayonnaise. To ensure the smoothness of fortified products, the particle size and fishy compounds of ASBC must be reduced. Ultrasonicated ASBC (U‐ASBC) was applied for different times (5–15 min) in the presence of hexane. ASBC and U‐ASBC had mean particle size (D 43 ) of 21.87 ± 19.54 and 7.83 ± 7.10 μm, respectively. U‐ASBC had lowered volatile compounds. Mayonnaise fortified with ASBC had the augmented firmness, consistency and cohesiveness with increasing ASBC levels (0%–10%) ( p 0.05). ASBC raised lightness ( L* ) and total color difference (Δ E *), but decreased a* and b*‐ values of mayonnaise in a dose dependent manner ( p 0.05). Higher G ′, G ″, viscosity and shear stress value were observed in mayonnaise s le added with ASBC. However, lower acceptability was attained when mayonnaise was added with ASBC at level higher than 2.5% due to fishy odor and grittiness perceived by panelists. The lower droplet size with higher zeta potential of mayonnaise added with ASBC or U‐ASBC was related with the lower creaming index. Mayonnaise added with 7.5% U‐ASBC (M‐UBC‐7.5) had higher viscosity with lower creaming and thermal creaming index ( p 0.05) than control and that containing 2.5% ASBC (M‐BC‐2.5). Denser and smaller droplet sizes were observed for M‐BC‐2.5 and M‐UBC‐7.5 than control. Lowest moisture, fat and carbohydrate contents were attained for M‐UBC‐7.5 with the higher protein, ash and calcium content ( p 0.05). Fortification of mayonnaise with ASBC at 2.5% or U‐ASBC at 7.5% increased calcium content by 54 or 174 times, respectively, without sensorial changes.
Publisher: Informa UK Limited
Date: 02-2021
No related grants have been discovered for Soottawat Benjakul.