Salmon frame protein hydrolysates: Debittering using different techniques and the fortification in patties and cookies

Abstract

ABSTRACT The intense bitterness of salmon frame protein hydrolysate (SF-PH) has limited its applications in foods, despite its high nutritive value with bioactivities. To conquer this drawback, this study employed the plastein reaction, catalyzed by papain under optimal conditions, to reduce bitterness, while preserving SF-PH�s functional properties. Papain treatment at 40�C effectively reduced the bitterness likely by rearranging peptides and reducing hydrophobic amino acids, which are primarily responsible for the undesirable bitter taste. This method not only improved sensorial acceptability but also retained the antioxidant activity and solubility of SF-PH, making it a crucial ingredient in various foods without the adverse effect on resulting foods caused by bitterness.Furthermore, liposomal encapsulation combined with ultrasonication was explored as a novel approach to further mitigate bitterness in SF-PH. Liposome containing lecithin and glycerol (4:1) loaded with 1% plastein showed high encapsulation efficiency (EE) and a marked reduction in bitterness, particularly with optimized ultrasonication times, was achieved. Longer sonication treatments (120 min) led to the decreased EE and increased bitterness due to rupturing of vesicles. Therefore, the appropriate ultrasonication time was required to maintain the sensory and functional properties of encapsulated SF-PH, offering promise for the development of stable and palatable bioactive food ingredients.In addition, the Maillard reaction was applied using glucosamine and ribose to reduce bitterness of SF-PH. The resulting Maillard reaction products (MRPs) demonstrated not only a significant reduction in bitterness but also enhanced antioxidant activities. Glucosamine-based MRPs from SF-PH, in particular, showed the improved flavor, appearance, and functional properties associated with the reduction in free hydrophobic amino acids and enhanced browning. Thus, the debittering of SF-PH could be achieved via Millard reaction. When MRPs derived from SF-PH at varying concentrations were tested in the models such as the ?-carotene-linoleic acid and lecithin liposome systems, it was noted that lipid oxidation was inhibited when MRPs were incorporated in a dose dependent manner (100-2000 mg/L). Cytotoxicity tests revealed that MRPs were safe with the concentrations were up to 10 mg/mL. Their antioxidant activity was still retained after gastrointestinal digestion. Therefore, the use of MRPs as natural antioxidants could lengthen food shelf life, while offering health benefits.The application of MRPs at different levels (0.5-2 %) in chicken patties was also investigated to evaluate their effects on oxidative stability, sensory properties, and overall product quality. Patties added with 1% MRPs received the highest liking score for taste and flavor, while the sample containing 2% MRPs had the improved color and texture liking score. The incorporation of MRPs at 2% significantly retarded lipid and protein oxidation during refrigerated storage. The efficiency of MRPs from SF-PH was comparable to those of synthetic alternatives including BHA. MRPs could play a key role in extending the shelf life and improving the oxidative stability of patties.Additionally, the fortification of cookies with debittered SF-PH via Maillard reaction resulted in notable improvements in nutritional value. MRPs at concentrations of 2%, 4%, and 8% increased protein and fat contents, while carbohydrate content was lowered in the resulting cookies. Higher MRPs levels enhanced browning and produced a softer texture, contributing to improved overall appearance and consumer acceptability. Cookies fortified with 4% MRPs achieved the highest ratings for taste and overall acceptability, while 8% MRPs levels slightly compromised flavor. MRPs could serve as functional ingredients in baked goods, yielding snack products enriched with bioactive compounds from seafood processing by-products. Overall, protein hydrolysate from salmon from could be utilized without the bitterness, after the debittering was conducted via different methods. Debittered hydrolysate could be used as the additive to lower lipid oxidation and increased the nutritive value of several food products.

ABSTRACT The intense bitterness of salmon frame protein hydrolysate (SF-PH) has limited its applications in foods, despite its high nutritive value with bioactivities. To conquer this drawback, this study employed the plastein reaction, catalyzed by papain under optimal conditions, to reduce bitterness, while preserving SF-PH�s functional properties. Papain treatment at 40�C effectively reduced the bitterness likely by rearranging peptides and reducing hydrophobic amino acids, which are primarily responsible for the undesirable bitter taste. This method not only improved sensorial acceptability but also retained the antioxidant activity and solubility of SF-PH, making it a crucial ingredient in various foods without the adverse effect on resulting foods caused by bitterness.Furthermore, liposomal encapsulation combined with ultrasonication was explored as a novel approach to further mitigate bitterness in SF-PH. Liposome containing lecithin and glycerol (4:1) loaded with 1% plastein showed high encapsulation efficiency (EE) and a marked reduction in bitterness, particularly with optimized ultrasonication times, was achieved. Longer sonication treatments (120 min) led to the decreased EE and increased bitterness due to rupturing of vesicles. Therefore, the appropriate ultrasonication time was required to maintain the sensory and functional properties of encapsulated SF-PH, offering promise for the development of stable and palatable bioactive food ingredients.In addition, the Maillard reaction was applied using glucosamine and ribose to reduce bitterness of SF-PH. The resulting Maillard reaction products (MRPs) demonstrated not only a significant reduction in bitterness but also enhanced antioxidant activities. Glucosamine-based MRPs from SF-PH, in particular, showed the improved flavor, appearance, and functional properties associated with the reduction in free hydrophobic amino acids and enhanced browning. Thus, the debittering of SF-PH could be achieved via Millard reaction. When MRPs derived from SF-PH at varying concentrations were tested in the models such as the ?-carotene-linoleic acid and lecithin liposome systems, it was noted that lipid oxidation was inhibited when MRPs were incorporated in a dose dependent manner (100-2000 mg/L). Cytotoxicity tests revealed that MRPs were safe with the concentrations were up to 10 mg/mL. Their antioxidant activity was still retained after gastrointestinal digestion. Therefore, the use of MRPs as natural antioxidants could lengthen food shelf life, while offering health benefits.The application of MRPs at different levels (0.5-2 %) in chicken patties was also investigated to evaluate their effects on oxidative stability, sensory properties, and overall product quality. Patties added with 1% MRPs received the highest liking score for taste and flavor, while the sample containing 2% MRPs had the improved color and texture liking score. The incorporation of MRPs at 2% significantly retarded lipid and protein oxidation during refrigerated storage. The efficiency of MRPs from SF-PH was comparable to those of synthetic alternatives including BHA. MRPs could play a key role in extending the shelf life and improving the oxidative stability of patties.Additionally, the fortification of cookies with debittered SF-PH via Maillard reaction resulted in notable improvements in nutritional value. MRPs at concentrations of 2%, 4%, and 8% increased protein and fat contents, while carbohydrate content was lowered in the resulting cookies. Higher MRPs levels enhanced browning and produced a softer texture, contributing to improved overall appearance and consumer acceptability. Cookies fortified with 4% MRPs achieved the highest ratings for taste and overall acceptability, while 8% MRPs levels slightly compromised flavor. MRPs could serve as functional ingredients in baked goods, yielding snack products enriched with bioactive compounds from seafood processing by-products. Overall, protein hydrolysate from salmon from could be utilized without the bitterness, after the debittering was conducted via different methods. Debittered hydrolysate could be used as the additive to lower lipid oxidation and increased the nutritive value of several food products.