The aim of this study is to prompt the recovery of industrial byproducts through the production of new functional foods; it takes advantage from new throughput technologies with low environmental impact and high economic sustainability. In the field of fish processing, in order to recover the worthy protein-rich fish waste, residues from the production of Anchovies (Engraulis encrasicolus) have been converted into hydrolysate through enzymatic treatment. The obtained hydrolysate product showed a promising biological and nutritional content made by differently sized peptides and free amino acids endowed with assessed benefic effects. The study showed the possibility to produce a dry powder with an activity water (aw) of 0.3–0.5 and an essential amino acids (EAA) fraction of 42.0% over the total amino acids (TAAs). These results pave the way to the smart recovery of commercial products featured by high nutritional value, either as stand-alone items or as components of functional foods.

Protein hydrolysates from anchovy waste: purification and chemical characterization / Mangano, Valentina; Gervasi, Teresa; Rotondo, Archimede; De Pasquale, Paolo; Dugo, Giacomo; Macrì, Francesco; Salvo, Andrea. - In: NATURAL PRODUCT RESEARCH. - ISSN 1478-6419. - 21:3(2021), pp. 399-406. [10.1080/14786419.2019.1634711]

Protein hydrolysates from anchovy waste: purification and chemical characterization

Salvo, Andrea
Conceptualization
2021

Abstract

The aim of this study is to prompt the recovery of industrial byproducts through the production of new functional foods; it takes advantage from new throughput technologies with low environmental impact and high economic sustainability. In the field of fish processing, in order to recover the worthy protein-rich fish waste, residues from the production of Anchovies (Engraulis encrasicolus) have been converted into hydrolysate through enzymatic treatment. The obtained hydrolysate product showed a promising biological and nutritional content made by differently sized peptides and free amino acids endowed with assessed benefic effects. The study showed the possibility to produce a dry powder with an activity water (aw) of 0.3–0.5 and an essential amino acids (EAA) fraction of 42.0% over the total amino acids (TAAs). These results pave the way to the smart recovery of commercial products featured by high nutritional value, either as stand-alone items or as components of functional foods.
2021
fish waste; hydrolysate; peptides; amino acids; ICPMS; HPLC-DAD; NMR
01 Pubblicazione su rivista::01a Articolo in rivista
Protein hydrolysates from anchovy waste: purification and chemical characterization / Mangano, Valentina; Gervasi, Teresa; Rotondo, Archimede; De Pasquale, Paolo; Dugo, Giacomo; Macrì, Francesco; Salvo, Andrea. - In: NATURAL PRODUCT RESEARCH. - ISSN 1478-6419. - 21:3(2021), pp. 399-406. [10.1080/14786419.2019.1634711]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1371208
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