Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera

Autores
Sepúlveda Rincón, Cindy; Vásquez Mazo, Priscilla; Zapata Montoya, José
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Sepúlveda Rincón, Cindy. Universidad de Antioquia; Colombia
Fil: Vásquez Mazo, Priscilla. Universidad de Antioquia; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zapata Montoya, José. Universidad de Antioquia; Colombia
Materia
ANTIOXIDANT ACTIVITY
BIOACTIVE PEPTIDES
ENZYMATIC HYDROLYSI
FISH HYDROLYSATE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/219912
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) visceraSepúlveda Rincón, CindyVásquez Mazo, PriscillaZapata Montoya, JoséANTIOXIDANT ACTIVITYBIOACTIVE PEPTIDESENZYMATIC HYDROLYSIFISH HYDROLYSATEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Fish 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.Fil: Sepúlveda Rincón, Cindy. Universidad de Antioquia; ColombiaFil: Vásquez Mazo, Priscilla. Universidad de Antioquia; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zapata Montoya, José. Universidad de Antioquia; ColombiaSociedade Brasileira de Ciência e Tecnologia de Alimentos2023-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/219912Sepúlveda Rincón, Cindy; Vásquez Mazo, Priscilla; Zapata Montoya, José; Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 43; 4-2023; 1-80101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/FST.101522info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:15:25Zoai:ri.conicet.gov.ar:11336/219912instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:15:25.891CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.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
Sepúlveda Rincón, Cindy
ANTIOXIDANT ACTIVITY
BIOACTIVE PEPTIDES
ENZYMATIC HYDROLYSI
FISH HYDROLYSATE
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.none.fl_str_mv Sepúlveda Rincón, Cindy
Vásquez Mazo, Priscilla
Zapata Montoya, José
author Sepúlveda Rincón, Cindy
author_facet Sepúlveda Rincón, Cindy
Vásquez Mazo, Priscilla
Zapata Montoya, José
author_role author
author2 Vásquez Mazo, Priscilla
Zapata Montoya, José
author2_role author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
BIOACTIVE PEPTIDES
ENZYMATIC HYDROLYSI
FISH HYDROLYSATE
topic ANTIOXIDANT ACTIVITY
BIOACTIVE PEPTIDES
ENZYMATIC HYDROLYSI
FISH HYDROLYSATE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Sepúlveda Rincón, Cindy. Universidad de Antioquia; Colombia
Fil: Vásquez Mazo, Priscilla. Universidad de Antioquia; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zapata Montoya, José. Universidad de Antioquia; Colombia
description 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.none.fl_str_mv 2023-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/219912
Sepúlveda Rincón, Cindy; Vásquez Mazo, Priscilla; Zapata Montoya, José; Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 43; 4-2023; 1-8
0101-2061
1678-457X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/219912
identifier_str_mv Sepúlveda Rincón, Cindy; Vásquez Mazo, Priscilla; Zapata Montoya, José; Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 43; 4-2023; 1-8
0101-2061
1678-457X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/FST.101522
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.001348

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