Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera
ABSTRACT: Fish hydrolysates have become one of the most remarkable sources of bioactive peptides. However, the processing conditions for incorporating hydrolysates into food matrices can affect their bioactive performance. The effect of temperature and pH on the radical scavenging activity of tilapi...
- Autores:
-
Zapata Montoya, José Edgar
Sepúlveda Rincón, Cindy Tatiana
Vásquez Mazo, Priscilla
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2023
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/39529
- Acceso en línea:
- https://hdl.handle.net/10495/39529
- Palabra clave:
- Antioxidantes
Antioxidants
Péptidos Bioactivos Dietéticos
Bioactive Peptides, Dietary
Tilapia
Hidrólisis enzimática
Enzymatic hydrolysis
http://aims.fao.org/aos/agrovoc/c_27512
https://id.nlm.nih.gov/mesh/D000975
https://id.nlm.nih.gov/mesh/D000097482
https://id.nlm.nih.gov/mesh/D017210
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by/2.5/co/
| id |
UDEA2_4b30ebb74730f4ef113cb329394f8ffc |
|---|---|
| oai_identifier_str |
oai:bibliotecadigital.udea.edu.co:10495/39529 |
| network_acronym_str |
UDEA2 |
| network_name_str |
Repositorio UdeA |
| repository_id_str |
|
| dc.title.spa.fl_str_mv |
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera |
| title |
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera |
| spellingShingle |
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera Antioxidantes Antioxidants Péptidos Bioactivos Dietéticos Bioactive Peptides, Dietary Tilapia Hidrólisis enzimática Enzymatic hydrolysis http://aims.fao.org/aos/agrovoc/c_27512 https://id.nlm.nih.gov/mesh/D000975 https://id.nlm.nih.gov/mesh/D000097482 https://id.nlm.nih.gov/mesh/D017210 |
| title_short |
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera |
| title_full |
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera |
| title_fullStr |
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera |
| title_full_unstemmed |
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera |
| title_sort |
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera |
| dc.creator.fl_str_mv |
Zapata Montoya, José Edgar Sepúlveda Rincón, Cindy Tatiana Vásquez Mazo, Priscilla |
| dc.contributor.author.none.fl_str_mv |
Zapata Montoya, José Edgar Sepúlveda Rincón, Cindy Tatiana Vásquez Mazo, Priscilla |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Nutrición y Tecnología de Alimentos |
| dc.subject.decs.none.fl_str_mv |
Antioxidantes Antioxidants Péptidos Bioactivos Dietéticos Bioactive Peptides, Dietary Tilapia |
| topic |
Antioxidantes Antioxidants Péptidos Bioactivos Dietéticos Bioactive Peptides, Dietary Tilapia Hidrólisis enzimática Enzymatic hydrolysis http://aims.fao.org/aos/agrovoc/c_27512 https://id.nlm.nih.gov/mesh/D000975 https://id.nlm.nih.gov/mesh/D000097482 https://id.nlm.nih.gov/mesh/D017210 |
| dc.subject.agrovoc.none.fl_str_mv |
Hidrólisis enzimática Enzymatic hydrolysis |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_27512 |
| dc.subject.meshuri.none.fl_str_mv |
https://id.nlm.nih.gov/mesh/D000975 https://id.nlm.nih.gov/mesh/D000097482 https://id.nlm.nih.gov/mesh/D017210 |
| description |
ABSTRACT: Fish hydrolysates have become one of the most remarkable sources of bioactive peptides. However, the processing conditions for incorporating hydrolysates into food matrices can affect their bioactive performance. The effect of temperature and pH on the radical scavenging activity of tilapia hydrolysate was determined in the wet hydrolysate. Also, a central composite design was used to study the effect of the drying conditions on moisture, drying ratio, productivity, drying rate, and antioxidant activity in the tilapia hydrolysate. The results showed that the hydrolysate has high activity at acidic and neutral pH; but at pH 10, the activity decreases significantly. In the spray-drying process, the antioxidant activity was higher at 115 °C. Moreover, inlet air temperature and feed flow had a statistically significant effect (p < 0.05) on response variables. High inlet air temperature and fast feed flow decrease the moisture of the powder hydrolysate and increase the drying rate and antioxidant activity. Scanning electron microscopy showed liquid bridges between particles with irregular concavities or pores on the surface and the presence of particle agglomerations due to the hygroscopicity of the hydrolysate. |
| publishDate |
2023 |
| dc.date.issued.none.fl_str_mv |
2023 |
| dc.date.accessioned.none.fl_str_mv |
2024-06-01T18:46:18Z |
| dc.date.available.none.fl_str_mv |
2024-06-01T18:46:18Z |
| dc.type.spa.fl_str_mv |
Artículo de investigación |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ART |
| dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| format |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| status_str |
publishedVersion |
| dc.identifier.issn.none.fl_str_mv |
0101-2061 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/39529 |
| dc.identifier.doi.none.fl_str_mv |
10.1590/fst.101522 |
| dc.identifier.eissn.none.fl_str_mv |
1678-457X |
| identifier_str_mv |
0101-2061 10.1590/fst.101522 1678-457X |
| url |
https://hdl.handle.net/10495/39529 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Food Sci. Technol. |
| dc.relation.citationendpage.spa.fl_str_mv |
8 |
| dc.relation.citationissue.spa.fl_str_mv |
1 |
| dc.relation.citationstartpage.spa.fl_str_mv |
1 |
| dc.relation.citationvolume.spa.fl_str_mv |
43 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
Food Science and Technology |
| dc.rights.uri.*.fl_str_mv |
http://creativecommons.org/licenses/by/2.5/co/ |
| dc.rights.uri.spa.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
| dc.rights.accessrights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.coar.spa.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| rights_invalid_str_mv |
http://creativecommons.org/licenses/by/2.5/co/ https://creativecommons.org/licenses/by/4.0/ http://purl.org/coar/access_right/c_abf2 |
| eu_rights_str_mv |
openAccess |
| dc.format.extent.spa.fl_str_mv |
8 páginas |
| dc.format.mimetype.spa.fl_str_mv |
application/pdf |
| dc.publisher.spa.fl_str_mv |
Sociedade Brasilieria de Ciencia E Technologia de Alimentos |
| dc.publisher.place.spa.fl_str_mv |
Sao Paulo, Brasil |
| institution |
Universidad de Antioquia |
| bitstream.url.fl_str_mv |
https://bibliotecadigital.udea.edu.co/bitstreams/b649c2aa-2fee-4968-b72f-a2f10ceb7a50/download https://bibliotecadigital.udea.edu.co/bitstreams/e18bc717-4baa-4866-bd9d-3ff37380942b/download https://bibliotecadigital.udea.edu.co/bitstreams/b9730810-9726-474b-9869-0d82ad4ea521/download https://bibliotecadigital.udea.edu.co/bitstreams/0c43b36d-bc09-4546-b0c2-3371bdb448d5/download https://bibliotecadigital.udea.edu.co/bitstreams/780e17bb-6823-4633-af09-f1a3b90c3605/download |
| bitstream.checksum.fl_str_mv |
79a06e4048d9bce3e291107aa5e117c3 8a4605be74aa9ea9d79846c1fba20a33 1646d1f6b96dbbbc38035efc9239ac9c 9d1ed55318e171378eb5c8c540e207f4 4577b126dc6aeac36c0f765646c6346c |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
| repository.name.fl_str_mv |
Repositorio Institucional de la Universidad de Antioquia |
| repository.mail.fl_str_mv |
aplicacionbibliotecadigitalbiblioteca@udea.edu.co |
| _version_ |
1851052616301150208 |
| spelling |
Zapata Montoya, José EdgarSepúlveda Rincón, Cindy TatianaVásquez Mazo, PriscillaGrupo de Nutrición y Tecnología de Alimentos2024-06-01T18:46:18Z2024-06-01T18:46:18Z20230101-2061https://hdl.handle.net/10495/3952910.1590/fst.1015221678-457XABSTRACT: Fish hydrolysates have become one of the most remarkable sources of bioactive peptides. However, the processing conditions for incorporating hydrolysates into food matrices can affect their bioactive performance. The effect of temperature and pH on the radical scavenging activity of tilapia hydrolysate was determined in the wet hydrolysate. Also, a central composite design was used to study the effect of the drying conditions on moisture, drying ratio, productivity, drying rate, and antioxidant activity in the tilapia hydrolysate. The results showed that the hydrolysate has high activity at acidic and neutral pH; but at pH 10, the activity decreases significantly. In the spray-drying process, the antioxidant activity was higher at 115 °C. Moreover, inlet air temperature and feed flow had a statistically significant effect (p < 0.05) on response variables. High inlet air temperature and fast feed flow decrease the moisture of the powder hydrolysate and increase the drying rate and antioxidant activity. Scanning electron microscopy showed liquid bridges between particles with irregular concavities or pores on the surface and the presence of particle agglomerations due to the hygroscopicity of the hydrolysate.Universidad de Antioquia. Vicerrectoría de investigación. Comité para el Desarrollo de la Investigación - CODIColombia. Ministerio de Ciencia, Tecnología e Innovación - MinicienciasCOL00107718 páginasapplication/pdfengSociedade Brasilieria de Ciencia E Technologia de AlimentosSao Paulo, Brasilhttp://creativecommons.org/licenses/by/2.5/co/https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) visceraArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAntioxidantesAntioxidantsPéptidos Bioactivos DietéticosBioactive Peptides, DietaryTilapiaHidrólisis enzimáticaEnzymatic hydrolysishttp://aims.fao.org/aos/agrovoc/c_27512https://id.nlm.nih.gov/mesh/D000975https://id.nlm.nih.gov/mesh/D000097482https://id.nlm.nih.gov/mesh/D017210Food Sci. Technol.81143Food Science and Technology647RoR:03bp5hc83RoR:03fd5ne08PublicationORIGINALZapataJosé_2023_Effect_Spray-Drying_Conditions.pdfZapataJosé_2023_Effect_Spray-Drying_Conditions.pdfArtículo de investigaciónapplication/pdf1645145https://bibliotecadigital.udea.edu.co/bitstreams/b649c2aa-2fee-4968-b72f-a2f10ceb7a50/download79a06e4048d9bce3e291107aa5e117c3MD51trueAnonymousREADLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.udea.edu.co/bitstreams/e18bc717-4baa-4866-bd9d-3ff37380942b/download8a4605be74aa9ea9d79846c1fba20a33MD53falseAnonymousREADCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8927https://bibliotecadigital.udea.edu.co/bitstreams/b9730810-9726-474b-9869-0d82ad4ea521/download1646d1f6b96dbbbc38035efc9239ac9cMD52falseAnonymousREADTEXTZapataJosé_2023_Effect_Spray-Drying_Conditions.pdf.txtZapataJosé_2023_Effect_Spray-Drying_Conditions.pdf.txtExtracted texttext/plain44333https://bibliotecadigital.udea.edu.co/bitstreams/0c43b36d-bc09-4546-b0c2-3371bdb448d5/download9d1ed55318e171378eb5c8c540e207f4MD54falseAnonymousREADTHUMBNAILZapataJosé_2023_Effect_Spray-Drying_Conditions.pdf.jpgZapataJosé_2023_Effect_Spray-Drying_Conditions.pdf.jpgGenerated Thumbnailimage/jpeg15921https://bibliotecadigital.udea.edu.co/bitstreams/780e17bb-6823-4633-af09-f1a3b90c3605/download4577b126dc6aeac36c0f765646c6346cMD55falseAnonymousREAD10495/39529oai:bibliotecadigital.udea.edu.co:10495/395292025-03-27 01:07:59.793http://creativecommons.org/licenses/by/2.5/co/open.accesshttps://bibliotecadigital.udea.edu.coRepositorio Institucional de la Universidad de Antioquiaaplicacionbibliotecadigitalbiblioteca@udea.edu.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 |