Enzymatic Conversion of Red Tilapia (Oreochromis niloticus) By-Products in Functional and Bioactive Products

References

• Amiza MA, Ashikin SN, Faazaz AL. 2011. Optimization of enzymatic protein hydrolysis from silver catfish. Int Food Res J. 18:775–81.
   Google Scholar
• Aspmo SI, Horn SJ, Eijsink VGH. 2005. Hydrolysates from Atlantic cod (Gadus morhua L.) viscera as components of microbial growth media. Process Biochem. 40:3714–22. doi:10.1016/j.procbio.2005.05.004.
   Web of Science ®Google Scholar
• Association of Official Agricultural Chemists [AOAC]. 2016. Official methods of analysis of AOAC International. 20th ed. Latimer GW, editor. Gaithersburg: AOAC International.
   Google Scholar
• Bernardi DM, de Paris LD, Dieterich F, E Silva FGD, Boscolo WR, Sary C, Signor A, Bertol TM, Sgarbieri VC. 2016. Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity. Food Sci Technol. 36:709–16. doi:10.1590/1678-457x.15216.
   Web of Science ®Google Scholar
• Blum H, Beier H, Gross HJ. 1987. Improved silver staining of plant proteins, RNA and DNA in polyacrylamide gels. Electrophoresis. 8:93–99. doi:10.1002/elps.1150080203.
   Web of Science ®Google Scholar
• Boulebd H. 2020. Comparative study of the radical scavenging behavior of ascorbic acid, BHT, BHA and Trolox: experimental and theoretical study. J Mol Struct. 1201:127210. doi:10.1016/j.molstruc.2019.127210.
   Web of Science ®Google Scholar
• Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem. 72:248–54. doi:10.1016/0003-2697(76)90527-3.
   PubMed Web of Science ®Google Scholar
• Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol. 28:25–30. doi:10.1016/S0023-6438(95)80008-5.
   Web of Science ®Google Scholar
• BRASIL. 2003. ANVISA. Regulamento técnico sobre rotulagem nutricional de alimentos embalados, tornando obrigatória a rotulagem nutricional. Brasília, Brazil: Diário Oficial da República Federativa do Brasil.
   Google Scholar
• Centenaro GS, Salas-Mellado M, Pires C, Batista I, Nunes ML, Prentice C. 2014. Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: Investigation of antioxidant activity. Appl Biochem Biotechnol. 172:2877–93. doi:10.1007/s12010-014-0732-6.
   PubMed Web of Science ®Google Scholar
• Chalamaiah M, Dinesh Kumar B, Hemalatha R, Jyothirmayi T. 2012. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chem. 135:3020–38. doi:10.1016/j.foodchem.2012.06.100.
   PubMed Web of Science ®Google Scholar
• Cho S, Kwak K, Park D, Gu Y, Ji C, Jang D, Lee Y, Kim S. 2004. Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocoll. 18:573–79. doi:10.1016/J.FOODHYD.2003.10.001.
   Web of Science ®Google Scholar
• Dufossé L, De La Broise D, Guerard F. 2001. Evaluation of nitrogenous substrates such as peptones from fish: A new method based on Gompertz modeling of microbial growth. Curr Microbiol. 42:32–38. doi:10.1007/s002840010174.
   PubMed Web of Science ®Google Scholar
• European Commission. 2014. Commission regulation (EC) no 1881/2006 as regards maximum levels of cadmium in foodstuffs. Off J Eur Union. L138:75–79.
   Google Scholar
• Fallah M, Bahram S, Javadian SR. 2015. Fish peptone development using enzymatic hydrolysis of silver carp by-products as a nitrogen source in Staphylococcus aureus media. Food Sci Nutr. 3:153–57. doi:10.1002/fsn3.198.
   PubMed Web of Science ®Google Scholar
• Foh MBK, Amadou I, Foh BM, Kamara MT, Xia W. 2010. Functionality and antioxidant properties of tilapia (Oreochromis niloticus) as influenced by the degree of hydrolysis. Int J Mol Sci. 11:1851–69. doi:10.3390/ijms11041851.
   PubMed Web of Science ®Google Scholar
• Food and Agriculture Organization [FAO]. 2021. FAO yearbook. Fishery and aquaculture statistics 2019. Rome: FAO.
   Google Scholar
• Hagen SR, Frost B, Augustin J. 1989. Precolumn phenylisothiocyanate derivatization and liquid chromatography of amino acids in food. J Assoc off Anal Chem. 72:912–16. doi:10.1093/jaoac/72.6.912.
   PubMedGoogle Scholar
• Halim NRA, Yusof HM, Sarbon NM. 2016. Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review. Trends Food Sci Technol. 51:24–33. doi:10.1016/j.tifs.2016.02.007.
   Web of Science ®Google Scholar
• Hammershøj M, Nebel C, Carstens JH. 2008. Enzymatic hydrolysis of ovomucin and effect on foaming properties. Food Res Int. 41:522–31. doi:10.1016/J.FOODRES.2008.03.004.
   Web of Science ®Google Scholar
• He S, Franco C, Zhang W. 2013. Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP). Food Res Int. 50:289–97. doi:10.1016/j.foodres.2012.10.031.
   Web of Science ®Google Scholar
• Instituto Brasileiro de Geografía e Estatística [IBGE]. 2020. Produção da Pecuária Municipal 2019. Rio de Janeiro, Brazil: Ministério do Planejamento, Desenvolvimento e Gestão.
   Google Scholar
• Khaled HB, Ktari N, Ghorbel-Bellaaj O, Jridi M, Lassoued I, Nasri M. 2014. Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle. J Food Sci Technol. 51:622–33. doi:10.1007/s13197-011-0544-4.
   PubMed Web of Science ®Google Scholar
• Klompong V, Benjakul S, Kantachote D, Shahidi F. 2007. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem. 102:1317–27. doi:10.1016/j.foodchem.2006.07.016.
   Web of Science ®Google Scholar
• Klompong V, Benjakul S, Kantachote D, Shahidi F. 2012. Use of protein hydrolysate from yellow stripe trevally (Selaroides leptolepis) as microbial media. Food Bioprocess Technol. 5:1317–27. doi:10.1007/s11947-010-0402-9.
   Web of Science ®Google Scholar
• Kristinsson HG, Rasco BA. 2000. Fish protein hydrolysates: production, biochemical, and functional properties. Crit Rev Food Sci Nutr. 40:43–81. doi:10.1080/10408690091189266.
   PubMed Web of Science ®Google Scholar
• Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 227:680–85. doi:10.1038/227680a0.
   PubMed Web of Science ®Google Scholar
• Lawal OS. 2004. Functionality of African locust bean (Parkia biglobossa) protein isolate: Effects of pH, ionic strength and various protein concentrations. Food Chem. 86:345–55. doi:10.1016/j.foodchem.2003.09.036.
   Web of Science ®Google Scholar
• Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. 1951. Protein measurement with the Folin phenol reagent. J Biol Chem. 193:265–75.
   PubMed Web of Science ®Google Scholar
• Lucas B, Sotelo A. 1980. Effect of different alkalies, temperature, and hydrolysis times on tryptophan determination of pure proteins and of foods. Anal Biochem. 109:192–97. doi:10.1016/0003-2697(80)90028-7.
   PubMed Web of Science ®Google Scholar
• Nalinanon S, Benjakul S, Kishimura H, Shahidi F. 2011. Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. Food Chem. 124:1354–62. doi:10.1016/j.foodchem.2010.07.089.
   Web of Science ®Google Scholar
• Neves RAM, de Mira NVM, Marquez UML. 2004. Caracterização de hidrolisados enzimáticos de pescado. Ciência e Tecnol Aliment. 24:101–08. doi:10.1590/S0101-20612004000100019.
   Google Scholar
• Noman A, Xu Y, AL-Bukhaiti WQ, Abed SM, Ali AH, Ramadhan AH, Xia W. 2018. Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon (Acipenser sinensis) by using papain enzyme. Process Biochem. 67:19–28. doi:10.1016/j.procbio.2018.01.009.
   Web of Science ®Google Scholar
• Pearce KN, Kinsella JE. 1978. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J Agric Food Chem. 26:716–23. doi:10.1021/jf60217a041.
   Web of Science ®Google Scholar
• Poernomo A, Buckle KA. 2002. Crude peptones from cowtail ray (Trygon sephen) viscera as microbial growth media. World J Microbiol Biotechnol. 18:337–44. doi:10.1023/A:1015208519709.
   Web of Science ®Google Scholar
• Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 26:1231–37. doi:10.1016/S0891-5849(98)00315-3.
   PubMed Web of Science ®Google Scholar
• Rodrigues MI, Iemma AF. 2014. Experimental design and process optimization. 1st ed. Boca Raton: CRC Press. doi:10.1201/b17848.
   Google Scholar
• Roslan J, Mustapa Kamal SM, Yunos KF, Abdullah N. 2015. Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology. Int Food Res J. 22:1117–23.
   Web of Science ®Google Scholar
• Roslan J, Yunos KFM, Abdullah N, Kamal SMM. 2014. Characterization of fish protein hydrolysate from Tilapia (Oreochromis Niloticus) by-product. Agric Agric Sci Procedia. 2:312–19. doi:10.1016/j.aaspro.2014.11.044.
   Google Scholar
• Safari R, Motamedzadegan A, Ovissipour M, Regenstein JM, Gildberg A, Rasco B. 2012. Use of hydrolysates from yellowfin tuna (Thunnus albacares) heads as a complex nitrogen source for lactic acid bacteria. Food Bioprocess Technol. 5:73–79. doi:10.1007/s11947-009-0225-8.
   Web of Science ®Google Scholar
• Santos SDA, Martins VG, Salas-Mellado M, Prentice C. 2011. Evaluation of functional properties in protein hydrolysates from bluewing searobin (Prionotus punctatus) obtained with different microbial enzymes. Food Bioprocess Technol. 4:1399–406. doi:10.1007/s11947-009-0301-0.
   Web of Science ®Google Scholar
• Shamloo M, Bakar J, Hashim DM, Khatib A. 2012. Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates. Int Food Res J. 19:183–88.
   Google Scholar
• Shirahigue LD, Silva MO, Camargo AC, Sucasas LDA, Borghesi R, Cabral ISR, Savay-da-Silva LK, Galvão JA, Oetterer M. 2016. The feasibility of increasing lipid extraction in tilapia (Oreochromis niloticus) waste by proteolysis. J Aquat Food Prod Technol. 25:265–71. doi:10.1080/10498850.2013.845276.
   Web of Science ®Google Scholar
• Silva JFX, Ribeiro K, Silva JF, Cahú TB, Bezerra RS. 2014. Utilization of tilapia processing waste for the production of fish protein hydrolysate. Anim Feed Sci Technol. 196:96–106. doi:10.1016/j.anifeedsci.2014.06.010.
   Web of Science ®Google Scholar
• Thiansilakul Y, Benjakul S, Shahidi F. 2007. Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chem. 103:1385–94. doi:10.1016/j.foodchem.2006.10.055.
   Web of Science ®Google Scholar
• Vieira GH, Vieira RHSF, Macrae A, Sousa OV. 2005. Peptone preparation from fishing by-products. J Sci Food Agric. 85:1235–37. doi:10.1002/jsfa.2161.
   Web of Science ®Google Scholar
• White JA, Hart RJ, Fry JC. 1986. An evaluation of the waters pico-tag system for the amino-acid analysis of food materials. J Automat Chem. 8:170–77. doi:10.1155/S1463924686000330.
   PubMedGoogle Scholar
• World Health Organization/Food and Agriculture Organization/United Nations University [WHO/FAO/UNU]. 2007. Protein and amino acid requirements in human nutrition. WHO Tech Rep Ser. 935:1–265.
   Web of Science ®Google Scholar
• World Health Organization/Food and Agriculture Organization [WHO/FAO]. 2004. Vitamin and mineral requirements in human nutrition. 2nd ed. Geneva (Switzerland): World Health Organization and Food and Agriculture Organization of the United Nations.
   Google Scholar
• Wu R, Wu C, Liu D, Yang X, Huang J, Zhang J, Liao B, He H, Li H. 2015. Overview of antioxidant peptides derived from marine resources: The sources, characteristic, purification, and evaluation methods. Appl Biochem Biotechnol. 176:1815–33. doi:10.1007/s12010-015-1689-9.
   PubMed Web of Science ®Google Scholar
• Xu W, Kong B-H, Zhao X-H. 2014. Optimization of some conditions of Neutrase-catalyzed plastein reaction to mediate ACE-inhibitory activity in vitro of casein hydrolysate prepared by Neutrase. J Food Sci Technol. 51:276–84. doi:10.1007/s13197-011-0503-0.
   PubMed Web of Science ®Google Scholar
• Yarnpakdee S, Benjakul S, Kristinsson HG, Kishimura H. 2014. Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. J Food Sci Technol. 52:3336–49. doi:10.1007/s13197-014-1394-7.
   PubMed Web of Science ®Google Scholar
• Zhang Y, Duan X, Zhuang Y. 2012. Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) skin gelatin. Peptides. 38:13–21. doi:10.1016/j.peptides.2012.08.014.
   PubMed Web of Science ®Google Scholar
• Zwietering MH, Jongenburger I, Rombouts FM, Riet K. 1990. Modeling of the bacterial growth curve. Appl Environ Microbiol. 56:1875–81. doi:10.1128/aem.56.6.1875-1881.1990.
   PubMed Web of Science ®Google Scholar