Search Results (112)

This study describes the development of a biodegradable biopolymer formulated from protein–polysaccharide matrices enriched with antioxidant hydrolysates obtained from Cyprinus carpio by-products. The hydrolysates were produced through targeted enzymatic hydrolysis using plant-derived proteases, yielding peptide fractions with relevant radical-scavenging activity. Molecular characterization (DSC) confirmed the presence of thermal stability suitable for cold-chain applications, while the resulting biopolymer displayed flexible and cohesive structural behavior. The material was evaluated as an edible coating for raspberries stored at 4 °C. Coatings containing the hydrolysates, particularly those generated with bromelain, more effectively slowed physicochemical deterioration, modulated oxidative reactions, and helped to preserve nutritional quality during storage. These findings indicate that integrating bioactive peptide hydrolysates into biodegradable polymer networks enhances their functional performance, offering a sustainable approach for food preservation and valorization of agro-aquaculture residues. Full article

This study explored the production of a fermented beverage using Huiro negro (Lessonia spicata), a brown seaweed, as a substrate. The cellulosic saccharification (CS) process was optimized via response surface methodology, identifying that the best conditions were 60 U/g of enzyme at 60 °C for 1.9 h, yielding 2.5 g/100 g of reducing sugars. The resulting hydrolysate was fermented with Lactobacillus spp. for 48 h at 30 °C and compared with a non-saccharified control. The beverage’s proximate composition, total phenolic content (TPC), flavonoid content (TFC), antioxidant capacity (AC), and Lactobacillus spp. viability over 16 days of storage at 4 °C were assessed. CS-treated samples showed a progressive increase in TPC, reaching 126.59 ± 5.58 mg GA/L, which correlated with higher AC. However, no significant differences (p > 0.05) were observed in TPC and AC between saccharified and non-saccharified beverages. Notably, the CS-treated beverage achieved significantly higher (p < 0.05) Lactobacillus spp. counts (10⁹ CFU/mL) compared to the control (10⁷ CFU/mL), maintaining viability throughout storage. While further research is needed to confirm bioavailability and gut health effects, these findings shows that enzymatic saccharification substantially improves fermentation performance and functional properties in Lessonia spicata-based beverages. Full article

Aquafaba, a legume cooking water typically discarded as waste, represents a sustainable and plant-based protein source with promising functional applications. In this study, aquafaba hydrolysates were produced by enzymatic treatment with flavourzyme and savinase, yielding two products with distinct degrees of hydrolysis (DH: ~10% and ~29%). Aquafaba hydrolysates obtained using flavourzyme (AFHs) and savinase (ASHs), together with aquafaba isolate (AI), were incorporated into muffin cakes as partial flour substitutes (5%). The addition of hydrolysates significantly influenced cake quality parameters, particularly antioxidant capacity and textural attributes. Enzymatic hydrolysis, particularly with savinase, produced the most pronounced functional improvements. Technologically, ASHs supplementation significantly enhanced cake expansion, with specific volume values (2.23 mL/g) nearly doubling compared to the control (1.04 mL/g). Crust color was markedly altered, with L* decreasing and a* and b* rising, reflecting darker, more browned surfaces due to intensified Maillard reactions. Both ABTS and DPPH assays demonstrated increased radical scavenging activity with higher DH, while SDS-PAGE confirmed the release of smaller peptide fractions. The ABTS radical scavenging activity of the control muffin (CM, 262.53 mg TE/100 g) significantly increased in AIM (muffin cake substituted with aquafaba protein isolate, 481.87 mg TE/100 g) and reached its highest values in muffins containing AFHs (489.74 mg TE/100 g) and ASHs (530.56 mg TE/100 g), respectively. Hardness, a critical quality parameter particularly relevant to storage stability, decreased in hydrolysate-enriched samples compared with both control and isolate formulations. Oxitest results showed that extended induction periods for hydrolysate-containing cakes (18:47 h) were longer relative to control muffins (15:08 h). Thermal analysis also indicated improved thermal stability in the presence of aquafaba. Overall, the findings demonstrate that aquafaba hydrolysates can be effectively utilized in bakery systems to enhance antioxidant activity, oxidative stability, and technological properties, while simultaneously contributing to sustainable food valorization. Full article

This study evaluated the effects of enzymatically produced collagen hydrolysate and Salicornia perennans extract on the quality, oxidative stability, and nutritional composition of canned canine meat pâtés. Two formulations were prepared: a control 2% NaCl, no hydrolysate and an experimental sample containing 3% collagen hydrolysate sheep:camel:bovine = 1:1:1, 1% Salicornia perennans extract, and 1% NaCl. Physicochemical, textural, amino-acid, fatty-acid, and oxidative parameters were monitored over 10 days of storage. The treated pâtés showed similar proximate composition moisture 76.1%, protein 9.2%, metabolizable energy (ME) 102 kcal·100 g⁻¹; p > 0.05 but exhibited enhanced functional stability, with reduced water loss syneresis 1.8 vs. 3.1%; p < 0.05 and improved cohesiveness 0.46 vs. 0.41; p < 0.05. Amino-acid enrichment included higher aspartic acid +33%; p < 0.05, methionine +53%; p < 0.05, and tryptophan +39%; p < 0.05, while the lipid profile showed lower SFA 52.8 vs. 56.4%; p < 0.05, higher n-3 PUFA 1.5 vs. 0.8%; p < 0.05, and a reduced n-6:n-3 ratio 3.8 vs. 5.6; p < 0.05. During storage, oxidative markers decreased: TBARS −45%, carbonyls −14%, acid value −18%, and color stability improved by +2.0 pp. These findings confirm the synergistic antioxidant and structuring effects of collagen-derived peptides and Salicornia polyphenols, as evidenced by a 45% reduction in TBARS, 14% lower protein carbonyls, and 18% lower acid value relative to the control (p < 0.05). This synergy enabled a sodium-reduced, clean-label formulation with improved technological performance, oxidative resistance, and shelf-life stability for functional wet dog foods. In addition, it enhanced the color and visual appeal—key attributes that influence both animal palatability and the purchasing decisions of pet owners. Full article

Consumers increasingly seek clean-label meat products with improved nutrition and stability. We evaluated a collagen hydrolysate–cranberry mixture (CH-CR) as a functional additive in cooked sausages. Two formulations—control and CH-CR—were assessed for fatty acid profile; lipid and protein oxidation during storage; antioxidant capacity ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and half-maximal inhibitory concentration (IC50); amino acid composition; and instrumental color. Relative to the control, CH-CR produced a more favorable lipid profile: lower saturated fatty acids (SFAs) 23.9% vs. 28.0%, higher monounsaturated fatty acids (MUFAs) 53.2% vs. 49.3%, slightly higher polyunsaturated fatty acids (PUFAs) 23.3% vs. 22.7%, a higher PUFA/SFA ratio of 0.97 vs. 0.81, and a lower omega-6/omega-3 (n-6/n-3) ratio of 13.5 vs. 27.1, driven by higher alpha-linolenic acid (ALA) 1.6% vs. 0.8%, with trans fats <0.1%. Storage studies showed attenuated oxidation in CH-CR: lower peroxide value (PV) at day 10 8.1 ± 0.4 vs. 9.8 ± 0.5 meq/kg and lower thiobarbituric acid-reactive substances (TBARS) at day 6 0.042 ± 0.004 vs. 0.055 ± 0.006 mg MDA/kg and day 10 0.156 ± 0.016 vs. 0.590 ± 0.041 mg MDA/kg); the acid value at day 10 was similar. Antioxidant capacity increased with CH-CR FRAP 30.5 mg gallic acid equivalents (GAE)/g vs. not detected; DPPH inhibition was 29.88% vs. 10.23%; IC50 56.22 vs. 149.51 µg/mL. The amino acid profile reflected collagen incorporation—higher glycine+proline+hydroxyproline 2.37 vs. 1.38 g/100 g and a modest rise in indispensable amino acids (IAAs) 5.72 vs. 5.42 g/100 g, increasing the IAA/total amino acid (TAA) ratio to 0.411 vs. 0.380. CH-CR samples were lighter and retained redness better under light, with comparable overall color stability. Overall, CH-CR is a natural strategy to improve fatty acid quality and oxidative/color stability in sausages. Full article

The increasing global interest in fish consumption leads to a greater generation of fish waste. Fish waste, rich in nutrients such as protein, bioactive compounds, and vitamins, is attracting growing attention for its potential applications in food. In this study, gelatin hydrolysate obtained from fish skin waste was utilized as a stabilizer and/or emulsifier in ice cream production. It was found that gelatin hydrolysate significantly increased the protein content of the ice cream samples. The K and n values in different ice cream compositions varied between 0.009 and 1.012 Pa.sⁿ and 0.356 and 0.863, respectively. The consistency coefficients of samples D1 (sahlep and mono-diglyceride) and D3 (sahlep and gelatin hydrolysate) were almost the same, indicating that the mono-diglyceride was replaced by an equivalent amount of gelatin hydrolysate. All the ice cream mixtures tested showed non-Newtonian, pseudoplastic flow, as indicated by their n values being less than 1. All mixtures demonstrated greater elasticity than viscosity, as their storage modulus (G′) was higher than their loss modulus (G″). In the third interval of 3-ITT, all ice cream mixtures displayed thixotropic behavior, indicating that their viscoelastic properties could be restored after a sudden deformation. The overrun levels of the samples ranged from 9.55% to 21.74%; the use of gelatin hydrolysate resulted in a statistically significant increase (p < 0.05). The highest hardness and stickiness values in the samples were determined in the specific sample containing equal amounts of emulsifier, stabilizer, and gelatin hydrolysate. Furthermore, gelatin hydrolysate prolonged the first dripping time and melting rate of the samples. Full article

Biochar application can increase soil carbon (C) and nitrogen (N) storage. However, the short- and long-term effects of biochar application on soil organic N fractions remain poorly understood in tropical areas. Hence, an in situ combined laboratory incubation study was investigated to determine changes in soil organic N fractions and related chemical biological properties under 1 month (BF) and 3 years (BA) of different biochar application rates (1% and 2%). The results showed that biochar application significantly increased the hydrolysable ammonium N (HAN) by 8.67–18.90% (BF) and 9.45–17.32% (BA). Amino acid N (AAN) significantly increased by 6.08–12.90% (BF) and 5.32–12.16% (BA) compared to CK. The hydrolysable unknown N decreased significantly in BF. The HAN and AAN under the higher biochar application rate were significantly higher than those under the lower application rate. Total N, HAN, and AAN contents were positively correlated with MBN. The structural equation model results showed that soil pH directly promoted AAN, and indirectly promoted soil MBC and MBN. Our results implied that the 3-year biochar application had a more stable effect on the organic N fraction. Therefore, it is possible to increase and maintain soil organic N fractions by appropriate amounts of long-term biochar application in tropical areas. Full article

Hempseed hydrolysates prepared by enzymatic hydrolysis have been previously shown to have potent antioxidant activity. The objective of this study is to examine lipid oxidation in beef and turkey meatballs in the presence of selected hempseed hydrolysate products. Alcalase hydrolyzed hempseed meal (AHM10) and hempseed protein isolate (AHPI10) were incorporated into meat products to determine their effects on oxidation over time. Changes in lipid oxidation levels over a 14-day period at 4 °C were determined using peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) methods. Additionally, sensory analyses of the cooked beef and turkey meatballs were performed on day 1 and day 14 of storage to determine the effect of hempseed hydrolysates on the sensory attributes of both meat systems. Overall, AHM10 at 0.4% acted most effectively in beef meatballs and showed enhanced antioxidant activity when compared to EDTA at 100 ppm. Specifically, its use maintained PV below 5.0 meq hydroperoxides/kg oil and TBARS below 1.8 mg MDA/kg oil across the 14-day period. In sensory analysis, no significant differences were found amongst the treatments for various attributes and panelists did not detect bitterness or off flavors. Thus, AHM10 is applicable in food systems as an alternative antioxidant to replace synthetic ones. Full article

This study investigated the encapsulation of snail protein hydrolysates (SPHs) using carrageenan as a microencapsulating agent at concentrations of 1%, 2%, and 3%. SPHs were prepared from the soft tissue of freshwater snails (Bellamya bengalensis) through enzymatic hydrolysis using bromelain, resulting in a degree of hydrolysis of 48.05%. The encapsulation process was carried out using the spray-drying technique. Encapsulation with 3% carrageenan enhanced the yield, encapsulation efficiency (up to 84.96%), colloidal stability (up to −33.8 mV), and thermal stability (up to 75 °C). The particle size increased as the carrageenan concentration increased, reaching 206.9 nm at 3%, and the uniform polydispersity index (0.26) indicated stable encapsulation. While encapsulation reduces solubility and antioxidant activity (DPPH, FRAP, ABTS, and HRSA), it effectively protects SPH from environmental factors such as hygroscopicity and storage stability, thus maintaining high scavenging activity. Fourier transform infrared spectroscopy confirmed that carrageenan and SPH strongly interact. Scanning electron microscopy revealed that the particles had better shapes and smooth, cohesive surfaces. This study demonstrates the effectiveness of carrageenan as an encapsulating agent for SPH, enhancing its stability and bioactivity for potential applications in the food and nutraceutical industries as a bioactive additive and offering an alternative to conventional coating materials. Full article

The main disadvantages of using soybean oil extraction waste as a raw feed material are its high contents of fiber, fat, and anti-nutritional factors. Therefore, several processing methods such as extrusion and hydrolysis are used to overcome these disadvantages and increase the availability of high-quality proteins to animals from this by-product. This study is concerned with the hydrolysis of extruded soybean meal in the presence of bacterial alkaline proteases. The effects of various process parameters were investigated to determine the optimal process parameters for hydrolysis in terms of the total free amino acid and amine nitrogen contents. The experiment included two sets of parameters that were selected for comparison: the temperature and pH in ranges of t 45–50 °C, pH 8–11, compared to the temperature and pH ranges of t = 40–45 °C and pH 7–9, using three enzyme/substrate ratios (1:10, 1:20, and 1:30). The protein hydrolysate was stored for three months after it was treated with two different preservatives (sorbic acid and thymol). Based on the results, it was found that the total free amino acid content was higher when the temperature range was 45–50 °C, the pH range was 8–11, and sorbic acid was used as a preservative. Full article

This study examined the effects of incorporating processed (hydrolysed) (POP) and unprocessed (non-hydrolysed) (UOP) orange peels into the diets of lactating ewes on the proximate composition, fatty acid profile, antioxidant properties, physicochemical characteristics, and sensory attributes of traditional sheep milk yoghurt. Thirty-six Chios breed ewes were divided into three dietary groups: POP, UOP, and a conventional control diet (Control). Yoghurt produced from the UOP and POP diets had higher protein content (5.93 and 5.53%, respectively) and fat content (6.79 and 6.24%, respectively) compared to the Control (5.42% for protein and 6.06% for fat). Additionally, there were no significant differences in the nutritional indices of yoghurt fat. The determination of antioxidant activity showed no significant differences among the groups using the ABTS, DPPH, and FRAP methods, whereas significant differences were observed when measured with the Folin–Ciocalteu method. Textural analysis revealed that UOP yoghurt had greater firmness and cohesiveness. The whiteness index of yoghurt across all treatments remained consistent during storage, maintaining the desirable visual characteristics of traditional sheep milk yoghurt. Syneresis levels were similar across all groups, indicating no negative effects on yoghurt stability. Sensory evaluation confirmed the high acceptability of yoghurt produced from both experimental diets. These findings highlight the potential of orange peels as a sustainable feed additive, with no adverse effects on the nutritional, functional, or sensory properties of dairy products, while contributing to effective waste valorisation. Full article

Bioactive protein hydrolysates from Dosidicus gigas, obtained via Bacillus subtilis fermentation (20 °C, 4–8 h), were assessed for functional properties and their impact on jumbo squid sausage preservation. The hydrolysates exhibited strong antioxidant activity (742.17 μmol TE/g) and inhibited key metabolic enzymes: α-glucosidase (93.29%), α-amylase (20.87%), lipase (35.44%), and ACE-I (88.96%), indicating potential benefits for managing diabetes, obesity, and hypertension. Sausages enriched with 0.1% hydrolysates, stored at 4 °C, had a 95.5% longer shelf life (43 vs. 22 days), reduced microbial spoilage (TVC: 3.68 vs. 5.42 Log CFU/g), and 35.6% lower total volatile bases. Water-holding capacity improved (88.21% vs. 87.15%), and oxidative browning was delayed, preserving color stability. These results highlight D. gigas hydrolysates as multifunctional bioactive compounds with potential as natural stabilizers in clean-label formulations. Their capacity to enhance food stability and replace synthetic preservatives offers a sustainable, innovative strategy for the functional food industry. Full article

The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to evaluate how partially replacing raw meat with this powder impacts the quality of pork sausages. Therefore, three sausage formulations (PSc-control pork sausages; PS2.7%rp-pork sausages with 2.7% powder from rosehip waste; PS5.5%rp-pork sausages with 5.5% powder from rosehip waste) were prepared and evaluated during storage from physicochemical, colour, texture, and sensory points of view, as well as for their polyphenol and carotenoid contents. The use of the powder from rosehip waste as an ingredient in pork sausages resulted in a significant decrease in moisture and protein content but an increase in total carbohydrates, polyphenols, and carotenoids; additionally, it significantly decreased the pH and easily hydrolysable nitrogen content of sausages, thus demonstrating a preservative effect. It also positively influenced their colour (by intensifying the shades of red and yellow), as well as the sausages’ gumminess and chewiness (by reducing them). Although it slightly affected their taste and texture, the consumer acceptance rate for reformulated sausages was reasonable. In conclusion, the powder obtained from rosehip waste is a promising functional ingredient in pork sausage reformulation. Full article

Objective: This study aims to investigate the structural and functional characteristics of walnut protein hydrolysates (WPHs) with different molecular weights prepared using protease from Dregea sinensis Hemsl, as well as the anti-fatigue effects of low-molecular-weight walnut protein hydrolysates (LWPs) and their impact on the cecal microbiota and faecal metabolism of mice. Methods: The anti-fatigue activity of WPHs with different molecular weights was evaluated, and the LWPs were analyzed in a centralized manner. A 28-day gavage study was conducted to assess LWP’s anti-fatigue benefits in mice, supplemented by metabolomic analysis to explore its impact on metabolic pathways. Results: Our findings revealed that LWP significantly outperformed unhydrolyzed walnut protein (WP) in terms of water retention, lipid retention, emulsifying properties, and foaming capacity. Notably, differential protein expression associated with LWP highlighted pathways related to antioxidant activity. In vivo studies showed that LWP markedly enhanced glycogen storage in the muscles and liver of mice, while reducing serum levels of serum urea nitrogen, lactate dehydrogenase, blood lactic acid, and creatine kinase. Furthermore, the levels of Superoxide Dismutase and Glutathione were significantly elevated, alongside a reduction in Malondialdehyde, indicating that LWP’s anti-fatigue effect is closely linked to improved oxidative stress resistance. Additionally, LWP promoted beneficial increases in microbial populations such as Akkermansia, Alistipes, Eubacterium, and Muribaculum, which are associated with enhanced fatigue resistance. Metabolomic analysis indicated significant enrichment in glycerophospholipid metabolism and amino acid biosynthesis, identifying key metabolites including palmitoylethanolamide and 4-methyl-5-thiazoleethanol, both of which are integral to health maintenance. Conclusions: LWP demonstrates a robust anti-fatigue effect, supported by its accessibility, straightforward preparation, and eco-friendly characteristics. These attributes suggest that LWP has promising potential for inclusion in health products aimed at enhancing vitality and combating fatigue. Full article

Maintaining the long-term viability of a wheat–maize planting system, particularly the synchronous improvement of crop production and soil organic carbon (SOC) sequestration, is crucial for ensuring food security in the North China Plain. A field experiment in which wheat–maize was regarded as an integral fertilization unit was carried out in Shanxi Province, China, adopting a split-plot design with different distribution ratios of phosphorus (P) and potassium (K) fertilizer between wheat and maize seasons in the main plot (A) (a ratio of 3:0, A1; a ratio of 2:1, A2) and different application rates of pure nitrogen (N) during the entire wheat and maize growth period (B) (450 kg·ha⁻¹, B1; 600 kg·ha⁻¹, B2). Moreover, no fertilization was used in the entire wheat and maize growth period for the control (CK). The findings showed that A2B1 treatment led to the highest response, with an average wheat yield of 7.75 t·ha⁻¹ and an average maize yield of 8.40 t·ha⁻¹ over the last 9 years. The highest SOC content (15.13 g·kg⁻¹), storage (34.20 t·ha⁻¹), and sequestration (7.11 t·ha⁻¹) were also observed under the A2B1 treatment. Both enhanced crop yield and SOC sequestration resulted from improvements in cumulative carbon (C) input, soil nutrients, and stoichiometry under the A2B1 treatment. It was confirmed that total N (TN), alkali-hydrolysable N (AN), available P (AP), available K (AK), and the ratios of C:K, N:K, and N:P had positive effects on crop yield through the labile components of SOC and on SOC sequestration through microbial necromass C. To conclude, our findings highlight the urgent need to optimize fertilizer management strategies to improve crop production and SOC sequestration in the North China Plain. Full article