The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil

Document Type : Research Article

Authors

• Seyed Hassan Jalili ¹
• Reza Farhoosh ¹
• Arash Koocheki ¹
• Abbas Ali Motallebi ²

¹ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.

² Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran.

https://doi.org/10.22067/ifstrj.v15i2.73120

Abstract

Introduction: Considerable amounts of essential fatty acids in fish oil makes it possible to use in the production of functional foods to meet nutritional needs and beneficial effects on health. One of the major problems is their high susceptibility to oxidative deterioration and consequent production of undesirable flavor. At present, some synthetic compounds are used as antioxidants in food and biological systems, but the use of synthetic antioxidants is of concern due to their potential health hazards. Therefore, the use of natural antioxidants in foods is the first choice. Enzymatic protein hydrolysis has been applied to food industry by-products to produce foods with enhanced functional properties. Antioxidant and antiradical activity of protein hydrolysates from meat, skin, bone, viscera and roes of various aquatic species has been reported. Silver carp (Hypophthalmichthys molitrix) skin (SCS), as low price by-product from minced products processing plants is available in I.R. Iran. Amino acids composition and sequencing determines the functional properties of peptides, which depends on the source of protein, the method and conditions of preparation and molecular weight distribution of resulting hydrolysate. The enzyme type and hydrolysis conditions, including enzyme/substrate ratio, temperature, time and pH, can affect the peptides length and functional properties of protein hydrolysates. The effects of hydrolysate from SCS hydrolyzed by alcalase on some quality features and oxidative stability of microencapsulated Kilka (Clupeonella spp.) oil at pH 6.8 and 3.4 were investigated.
 
Materials and methods: SCS was pre-treated with NaOH and acetic acid, washed and freeze dried. Proteolysis with alcalase (1% w/w) at 50 ºC, without pH adjustment, was performed for 4 hours with gentle stirring. Enzyme inactivated by placing the sample in a boiling water bath for 15 minutes. After centrifugation at 13000 g for 20 minutes, supernatant was removed as silver carp skin hydrolysate (SCSH) and freez dried. Emulsions were prepared with 31.25% dry material. 25% of wall materials (equal proportions of maltodextrin and Hi-Cap®100), fish oil 25% and SCSH (for preparing 1, 2, 3, 4 and 5 mg/mL treatments) in two adjusted pH 3.4 and 6.8, was used. Fish oil was refined using multi-layered column chromatography (alumina-silica gel), and fatty acid composition was determined. The emulsion pre-homogenized by the IKA Ultra-turrax at 15,000 rpm for 2 minutes and finally by a HSTO homogenizer at 350 bar for 5 circle, to produce microemulsion. Effects of treatments on the characteristics and oxidative stability of microencapsulated Kilka oil for 28 days in the dark at 45 ºC were compared by determination of surface oil, microencapsulation efficiency, free oil, emulsion stability (%separation), droplet size, optical microscopic observation of morphology and peroxidation stability.
 
Results & discussion: Results showed significant differences between proximate composition of silver carp skin, before and after pre-treatment and revealed that applied method and conditions reduced the amounts of oil and ash to an acceptable level. No aggregation and cluster formation was observed in optical microscopic images of prepared emulsions. The effects of pH on the droplet size and microencapsulation efficiency were insignificant (p> 0.05), but the amount of free oil and emulsion stability were significant at ≥2 mg/mL concentrations of hydrolysate (p<0.05). Peptides effectively retarded the preoxidation of Kilka oil in the model system. Hydrolysate antioxidant power was dose dependent. Peroxidation trends were nonlinear for control and 1-4 mg/mL treatments. These trends continued linearly, with mild slope for 5 mg/mL, and was similar for 2 pH during 28 days. Hydrolysate of SCS may be used as a natural antioxidant for the production of stable microencapsulated fish oil for the enrichment of various kinds of beverages with a wide range of pH.

Keywords

• .Kilka fish oil
• Silver carp skin hydrolysate
• Alcalase
• Microencapsulation
• Oxidative Stability

References

پژوهان مهر، س. (1395). سینتیک اکسایش روغن ماهی کیلکا در حضور فراکسیون‌های فعال آنتی‌اکسیدانی روغن‌های مغز و پوست بنه. پایان نامه دکتری علوم و صنایع غذایی. دانشگاه فردوسی مشهد، دانشکده کشاورزی، گروه علوم و صنایع غذایی: 48-49.

سازمان شیلات ایران (1397). میزان پرورش ماهیان گرمابی. تاریخ مراجعه 12/7/1397. [http://fisheries.ir/report_viwe.aspx?rep=parvaresh%20mahi%20garm]

Aleman, A., Gimenez, B., Montero, P. & Gomez-Guillen, M.C., 2011, Antioxidant activity of several marine skin gelatins. LWT - Food Science and Technology, 44, 407-413.

AOAC, 2000, Association of Official Analytical Chemists. 17th Edition, Official Method of Analysis, Washington D.C., USA.

Cai, L., Wu, X., Zhang, Y., Li, X., Ma, S. & Li, J., 2015, Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin. Journal of Functional Foods, 16, 234–242.

Carneiro, C.F.G., Tonon, R.V., Grosso, C.R.F., & Hubinger, M.D., 2012, Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering, 115(4), 443-451.

Chalamaiah, M., Jyothirmayi, T., Diwan, P.V. & Dinesh Kumar, B., 2015, Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). Journal of Food Science and Technology, 52(9), 5817–5825.

Chi, C.F., Cao, Z.H., Wang, B., Hu, F.Y., Li, Z.R. & Zhang, B., 2014, Antioxidant and functional properties of collagen hydrolysates from Spanish mackerel skin as influenced by average molecular weight. Molecules, 19, 11211-11230.

Chi, C.F., Hu, F.Y., Wang, B., Li, Z.R. & Luo, H.Y., 2015, Influence of amino acid compositions and peptide profiles on antioxidant capacities of two protein hydrolysates from skipjack tuna (Katsuwonus pelamis) dark muscle. Maine Drugs, 13, 2580-2601.

Dickinson, E., 2006, Structure formation in casein-based gels, foams and emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 288, 3–11.

Dickinson, E., 1999, Caseins in emulsions: Interfacial properties and interactions. International Dairy Journal, 9: 305–312.

Dong, S., Zeng, M, Wang, D., Liu, Z., Zhao, Y. & Yang, H., 2008, Antioxidant and biochemical properties of protein hydrolysates prepared from silver carp (Hypophthalmichthys molitrix). Food Chemistry, 107, 1485–1493.

Doucet, D., Otter, D.E., Gauthier, S.F. & Allen Foegeding, E., 2003, Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: Peptide identification and determination of enzyme specificity. Journal of Agricultural and Food Chemistry, 51, 6300-6308.

Dursch, S., Benedetti, S., Scampicchio, M. and Mannino, S., 2008, Stabilization of Omega-3 fatty acids by microencapsulation. Supplement to Agro FOOD industry, 19(4), 31-32.

Ghanbari, R., Zarei, M., Ebrahimpour, A., Abdul-Hamid, A., Ismail, A. & Saari, N., 2015, Angiotensin-I Converting Enzyme (ACE) inhibitory and anti-Oxidant activities of sea cucumber (Actinopyga lecanora) hydrolysates. International Journal of Molecular Science, 16, 28870–28885.

Ghelichi, S., Sørensen, A.M., Garcia-Moreno, P.J., Hajfathalian, M., Jacobsen, C., 2017, Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from Common carp (Cyprinus carpio) Roe. Food Chemistry, 237: 1048-1057.

Global Organization for EPA and DHA Omega-3s (GOED). About EPA and DHA. http://www.goedomega3.com/about-epa-and-dha, March 19, 2018.

Gomez-Guillen, M.C., Gimenez, B., Lopez -Caballero, M.E. & Montero, M.P., 2011, Functional and bioactive properties of collagen and gelatin from alternative resources: A review. Food Hydrocolloid, 25, 1813-1827.

Gomez-Guillen M.C., Lopez-Caballero M.E., Aleman A., Lopez de Lacey, A., Gimenez, B. & Montero, P., 2010, Antioxidant and antimicrobial peptide fractions from squid and tuna skin gelatin; In: Sea By-Products as Real Material: New Ways of Application, Section 7, 89-115, Estelle Le Bihan (Edit.). Transworld Research Network, Kerala, India.

Jacobsen, C., Let M.B.; Nielsen, N.S. & Meyer, A.S., 2008, Antioxidant strategies for preventing oxidative flavor deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends in Food Science and Technology, 19, 76-93.

Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., 2008, Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26 (7), 816–835.

Ketnawa, S., Benjakul, S., Martinez-Alvarez, O. & Rawdkuen, S., 2017, Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: bioactivity and stability. Food Chemistry, 215, 383-390.

Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Shahidi, F., 2012, Gelatin Hydrolysate from Blacktip Shark Skin Prepared Using Papaya Latex Enzyme, Antioxidant Activity and Its Potential in Model Systems. Food Chemistry, 135(3), 1118–1126.

Klaypradit, W. & Huang, Y.W., 2008, Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT, 41, 1133-1139.

Kolanowski, W. & Laufenberg, G., 2006, Enrichment of food products with polyunsaturated fatty acids by fish oil addition (Review). European Food Research Technology, 222, 472-477.

Koocheki, A., Kadkhodaee, R., Mortazavi, S. A., Shahidi, F. & Taherian, A. R. 2009, Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound. Food Hydrocolloids, 23, 2416–2424.

Li, X.R., Chi, C.F., Li, L. & Wang, B., 2017, Purification and identification of antioxidant peptides from protein hydrolysate of scalloped hammerhead (Sphyrna lewini) cartilage. Marine Drugs, 15(61), 16 pp.

Mendis, E., Rajapakse, N. & Kim, S.K., 2005, Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of Agricultural and food chemistry, 53, 581-587.

Surh, J.; Decker, E. A. and McClements, D. J., 2006, Properties and stability of oil-in-water emulsions stabilized by fish gelatin. Food Hydrocolloids, 20, 596–606.

Taherian, A.R., Britten, M., Sabik, H., & Fustier. P., 2011, Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion. Food Hydrocolloids, 25: 868-878.

Tao, J., Zhao, Y.Q., Chi, C.F. and Wang, B., 2018, Bioactive peptides from cartilage protein hydrolysate of Spotless Smoothhound and their antioxidant activity in vitro. Marine Drugs, 16, 18 pp.

Valencia, P., Pinto, M. & Almonacid, S., 2014, Identification of the key mechanisms involved in the hydrolysis of fish protein by alcalase. Process Biochemistry, 49(2), 258-264.

Yi, J., Gobba, C.D., Skibsted, L.H. & Otte, J., 2017, Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella). International Journal of Food Properties, 20(5), 1129–1144.

Zhang, L., Zheng, Y., Cheng, X., Meng, M., Luoa, Y. & Li, B., 2017, the anti-photoaging effect of antioxidant collagen peptides from silver carp (Hypophthalmichthys molitrix) skin is preferable to tea polyphenols and casein peptides. Food and Function, 8, 1698-1707.

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.

Zhong, S., Ma, C., Lin, Y.C. & Luo, Y., 2011, Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin Resonance spectrometry. Food Chemistry, 126, 1636–1642.

Zhu, Z., Zhao, C., Yi, J., Liu, N., Cao, Y., Decker, E.A. & McClements, D.J., 2018, Impact of interfacial composition on lipid and protein cooxidation in oil-in-water emulsions containing mixed emulsifiers. Journal of Agricultural and Food Chemistry, Downloaded from http://pubs.acs.org on May 15, 2018. 41 pp