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Foods
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Advance in Recovery and Application of Bioactive Compounds from Seafood
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Advance in Recovery and Application of Bioactive Compounds from Seafood

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 January 2020) | Viewed by 36927

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Prof. Dr. Charlotte Jacobsen

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Guest Editor
Research Group for Bioactives – Analysis and Analysis, National Food Institute, Technical University of Denmark, Lyngby, Denmark
Interests: extraction; analysis and application of bioactive compounds from marine biomasses, particularly lipids; lipid oxidation and antioxidants; functional foods
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Susan Løvstad Holdt

E-Mail Website
Guest Editor
The National Food Institute, Technical University of Denmark (DTU Food), 2800 Kgs. Lyngby, Denmark
Interests: phycology (macroalgae; microalgae); compounds; bioactives; trace metals; eco-friendly processes; food processing; multi-extraction; legislation; standardization

Special Issue Information

Dear Colleagues,

Due to the increased focus on circular bioeconomies, full utilization of marine biomasses including side streams from the seafood processing industry as well as utilization of hitherto unexploited biomasses such as star fish, mussels, seaweed, and microalgae are receiving increased attention from both academia and industry. These marine biomasses contain a wide array of bioactive compounds with health beneficial and/or functional properties, which can be exploited for applications in food, feed, dietary supplements, or pharma. New technologies are being developed for the recovery and preservation of bioactive compounds from these resources. Technologies for preserving perishable bioactive compounds are particularly important during the storage of seafood side streams before extraction as well as during the extraction, concentration, purification, and storage of the extracted compounds. Advanced application refers to new applications of the bioactive compounds in, for example, food products or new technologies for incorporation of the bioactive compounds in food, feed, dietary supplements, or drugs.

 

Prof. Charlotte Jacobsen
Prof. Susan Løvstad Holdt
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • seafood side streams
  • algae
  • other marine biomasses
  • extraction technologies
  • preservation technologies
  • application technologies

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Published Papers (7 papers)

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Editorial

Jump to: Research

2 pages, 177 KiB  
Editorial
Introduction to the Special Issue: “Advance in Recovery and Application of Bioactive Compounds from Seafood”
by Charlotte Jacobsen and Susan L. Holdt
Foods 2021, 10(2), 266; https://doi.org/10.3390/foods10020266 - 28 Jan 2021
Cited by 1 | Viewed by 1363
Abstract
Due to increased focus on a circular bioeconomy, full utilization of marine biomass, including side streams from the seafood processing industry as well as utilization of biomass that has not been used to a great extent in the Western world (e.g., seaweed), is [...] Read more.
Due to increased focus on a circular bioeconomy, full utilization of marine biomass, including side streams from the seafood processing industry as well as utilization of biomass that has not been used to a great extent in the Western world (e.g., seaweed), is receiving increased attention from both academia and industry. [...] Full article
(This article belongs to the Special Issue Advance in Recovery and Application of Bioactive Compounds from Seafood)

Research

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14 pages, 711 KiB  
Article
Multi-Extraction and Quality of Protein and Carrageenan from Commercial Spinosum (Eucheuma denticulatum)
by Alireza Naseri, Charlotte Jacobsen, Jimmy J. P. Sejberg, Tommy Ewi Pedersen, Jan Larsen, Karin Meyer Hansen and Susan L. Holdt
Foods 2020, 9(8), 1072; https://doi.org/10.3390/foods9081072 - 6 Aug 2020
Cited by 35 | Viewed by 7131
Abstract
Seaweeds contain many valuable compounds that can be used in the food industry. Carrageenan is a polysaccharide which has been extracted from seaweed for centuries and is used as a texturizer in food and non-food products. However, seaweeds contain compounds other than carrageenan, [...] Read more.
Seaweeds contain many valuable compounds that can be used in the food industry. Carrageenan is a polysaccharide which has been extracted from seaweed for centuries and is used as a texturizer in food and non-food products. However, seaweeds contain compounds other than carrageenan, such as proteins, which could also be extracted. This extraction should be done without compromising the industrial scale carrageenan extraction yield and quality. This study aimed at up-stream protein extraction from red seaweed Eucheuma denticulatum by using of an optimized enzyme-assisted extraction, including of an aqueous/enzymatic treatment followed by alkaline extraction, and then the commercial carrageenan extraction. The protein extraction efficiency of four enzymes was evaluated including Celluclast® 1.5L, Shearzyme® 500 L, Alcalase® 2.4 L FG and Viscozyme® L at a concentration of 0.0, 0.1, 0.2 and 0.4% (w/w). To avoid detrimental effects on carrageenan, all the experiments were performed at pH 7 at room temperature. The results showed that 0.2% w/w Alcalase® or Viscozyme® added individually achieved the highest protein extraction efficiencies (59 and 48%, respectively) at pH 7 and room temperature (p < 0.05). Determination of the most common carrageenan quality parameters indicated that using any of these enzymes had no negative effect on the carrageenan yield and quality. Full article
(This article belongs to the Special Issue Advance in Recovery and Application of Bioactive Compounds from Seafood)
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16 pages, 2820 KiB  
Article
Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions
by Marta Padial-Domínguez, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix and Emilia M. Guadix
Foods 2020, 9(5), 636; https://doi.org/10.3390/foods9050636 - 15 May 2020
Cited by 56 | Viewed by 8215
Abstract
The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. [...] Read more.
The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers’ demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein isolate). By means of statistical modelling and bi-objective optimization, the experimental variables, namely, the protein source, enzyme (i.e., subtilisin, trypsin), degree of hydrolysis (2–14%) and emulsion pH (2–8), were optimized to obtain their maximal in vitro emulsifying properties. This procedure concluded that the emulsion prepared from the soy protein hydrolysate (degree of hydrolysis (DH) 6.5%, trypsin) at pH 8 presented an optimal combination of emulsifying properties (i.e., the emulsifying activity index and emulsifying stability index). For validation purposes, a fish oil-in-water emulsion was prepared under optimal conditions, evaluating its physical and oxidative stability for ten days of storage. This study confirmed that the use of soy protein hydrolysate as an emulsifier stabilized the droplet size distribution and retarded lipid oxidation within the storage period, compared to the use of a non-hydrolyzed soy protein isolate. Full article
(This article belongs to the Special Issue Advance in Recovery and Application of Bioactive Compounds from Seafood)
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15 pages, 1788 KiB  
Article
Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching
by Cecilie Wirenfeldt Nielsen, Susan Løvstad Holdt, Jens J. Sloth, Gonçalo Silva Marinho, Maren Sæther, Jon Funderud and Turid Rustad
Foods 2020, 9(5), 569; https://doi.org/10.3390/foods9050569 - 4 May 2020
Cited by 66 | Viewed by 7417
Abstract
Saccharina latissima contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of S. latissima (sugar kelp) by water blanching and freezing to avoid an excess intake of iodine by consumption of sugar kelp. [...] Read more.
Saccharina latissima contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of S. latissima (sugar kelp) by water blanching and freezing to avoid an excess intake of iodine by consumption of sugar kelp. Various blanching conditions were investigated (temperature; 30, 45, 60 and 80 °C, and duration; 2, 30, 120 and 300 s). Some conditions resulted in a significant decrease in iodine content (≥45 °C and ≥30 s). Non-processed S. latissima contained on average 4605 mg iodine kg−1 dw−1 which significantly decreased following the treatments. The lowest content obtained was 293 mg iodine kg−1·dw−1 by water blanching at 80 °C for 120 s. The study also investigated if other valuable compounds were affected during the processing conditions. No significant changes were observed for total lipid and protein, but significant changes were seen for ash. A significant loss of two non-essential amino acids (glutamic acid and alanine) due to the blanching process was found. This also resulted in a protein quality increase as the essential amino acid to total amino acid ratio changed from 42.01 ± 0.59% in fresh seaweed to 48.0 ± 1.2% in blanched seaweed. Moreover, the proportion of eicosapentaenoic acid, α-linolenic acid, polyunsaturated fatty acids, and omega-3 fatty acids (%FAME), and the omega-3 to omega-6 fatty acids ratio was significantly higher in the samples blanched at 60 °C for 300 s compared to the fresh and samples blanched at 45 °C for 30 s. The total phenolic content (TPC) and the radical scavenging activity were significantly higher in treated samples. The results indicate that the processing did not compromise the valuable compounds in focus in this study for S. latissima; they did, however, result in biomass with an improved profile of health beneficial compounds. Full article
(This article belongs to the Special Issue Advance in Recovery and Application of Bioactive Compounds from Seafood)
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21 pages, 2279 KiB  
Article
Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise
by Nor E. Rahmani-Manglano, Irene González-Sánchez, Pedro J. García-Moreno, F. Javier Espejo-Carpio, Charlotte Jacobsen and Emilia M. Guadix
Foods 2020, 9(5), 545; https://doi.org/10.3390/foods9050545 - 30 Apr 2020
Cited by 38 | Viewed by 4865
Abstract
The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying [...] Read more.
The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based microcapsules presented the highest oxidative stability regardless of the storage temperature with a peroxide value (PV) of 3.49 ± 0.25 meq O2/kg oil and a content of 1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 °C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fish oil and containing WPH as a film-forming material (M-GS) presented higher oxidative stability after one month of storage when compared to low-fat mayonnaise enriched with either a 5 wt% fish oil-in-water emulsion stabilized with WPH or neat fish oil. This was attributed to a higher protective effect of the carbohydrate wall once the microcapsules were incorporated into the mayonnaise matrix. Full article
(This article belongs to the Special Issue Advance in Recovery and Application of Bioactive Compounds from Seafood)
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13 pages, 933 KiB  
Article
Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids
by O.V. Tabakaeva, W. Piekoszewski, T.K. Kalenik, S.N. Maximova, A.V. Tabakaev, D. V. Poleshyk and L. Proniewicz
Foods 2020, 9(3), 304; https://doi.org/10.3390/foods9030304 - 7 Mar 2020
Cited by 3 | Viewed by 4034
Abstract
The antiradical properties of hydrolysates and hydrothermal extracts of bivalve mollusks (Anadara broughtonii) from the Far Eastern Region of Russia and their influence on lipid oxidation in mayonnaise were investigated. The radical binding activity of hydrolysates and extracts of A. broughtonii [...] Read more.
The antiradical properties of hydrolysates and hydrothermal extracts of bivalve mollusks (Anadara broughtonii) from the Far Eastern Region of Russia and their influence on lipid oxidation in mayonnaise were investigated. The radical binding activity of hydrolysates and extracts of A. broughtonii varies from 55% to 89%. The maximum radical-binding activity was observed for acid hydrolysates. The antiradical efficiency of acid hydrolysates is 35%–41% of the BHT (butylhydroxytoluene) index. The antiradical activity depends on the (method of) technological and biotechnological processing of raw materials. Acid and enzymatic hydrolysates and hydrothermal extracts of A. broughtonii in mayonnaise slow down the process of oxidation of lipids and hydrolysis of triglycerides. Acid hydrolysates reduce the speed of oxidation and hydrolysis of lipids in mayonnaise more efficiently than the enzymatic hydrolysates. Full article
(This article belongs to the Special Issue Advance in Recovery and Application of Bioactive Compounds from Seafood)
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20 pages, 2381 KiB  
Article
Anti-Hyperglycemic Effects of Green Crab Hydrolysates Derived by Commercially Available Enzymes
by Bouhee Kang, Denise I. Skonberg and Angela D. Myracle
Foods 2020, 9(3), 258; https://doi.org/10.3390/foods9030258 - 28 Feb 2020
Cited by 15 | Viewed by 3261
Abstract
The predation and burrowing activity of invasive green crabs have had detrimental effects on important marine resources and habitats. Our objective is to develop bioactive hydrolysates by enzymatic proteolysis of underutilized green crab. Mechanically separated mince was hydrolyzed with Alcalase, Protamex, Flavourzyme, and [...] Read more.
The predation and burrowing activity of invasive green crabs have had detrimental effects on important marine resources and habitats. Our objective is to develop bioactive hydrolysates by enzymatic proteolysis of underutilized green crab. Mechanically separated mince was hydrolyzed with Alcalase, Protamex, Flavourzyme, and Papain (1%) for 60 min. Subsequently, the hydrolysates were introduced to a simulated gastrointestinal digestion model. Selected samples were fractionated by ultrafiltration, and their anti-hyperglycemic effects including α-glucosidase, α-amylase, and dipeptidyl peptidase-IV (DPP-IV) inhibitory activities and glucagon-like 1 (GLP-1) secretory activity were evaluated. The Protamex treatment showed the highest α-glucosidase inhibitory activity (IC50 1.38 ± 0.19 mg/mL) compared to other enzyme treatments and the crab mince control, and its α-amylase inhibitory activity (IC50 11.02 ± 0.69 mg/mL) was lower than its α-glucosidase inhibitory activity. Its GLP-1 secretory activity was approximately four times higher than the positive control (10 mM glutamine). The <3 kD fraction contributed significantly to the anti-hyperglycemic activity of Protamex-derived hydrolysates, and this activity was stable after simulated digestion. Our results suggest that green crab hydrolysates obtained by Protamex treatment have the potential for type 2 diabetes management and could be incorporated in food products as a health-promoting ingredient. Full article
(This article belongs to the Special Issue Advance in Recovery and Application of Bioactive Compounds from Seafood)
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