Processing and Digestion of Press Juices from Different Fish Muscles; Temperature and Lyophilization Effects on Their Anti-Oxidative Properties

ABSTRACT

Press juices (PJs) from seven, mostly underutilized, fish were tested for their anti-oxidative properties. The effects of thermal processing, freezing, and lyophilization of fresh PJs on these properties were investigated. Lyophilized samples were further subjected to in vitro digestion. It was concluded that thermal processing significantly affected only the ferric ions reducing ability, while freezing affected the anti-oxidative properties of only certain species. Lyophilized samples from Dactylopterus volitans and Trachinus draco were able to delay significantly the onset of hemoglobin-mediated oxidation. Finally, the exposure of the PJs to different pH values during in vitro digestion seemed to play an important role in their 1,1-diphenyl-2-picrylhydrazyl (DPPH)% inhibition ability.

KEYWORDS:

• Press juice
• oxidation
• digestion
• thermal
• freezing
• lyophilization

Disclosure statement

No potential conflict of interest was reported by the authors.