95 results on '"Ingrid Undeland"'
Search Results
2. Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates
- Author
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Mursalin Sajib, João P. Trigo, Mehdi Abdollahi, and Ingrid Undeland
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Process Chemistry and Technology ,Safety, Risk, Reliability and Quality ,Industrial and Manufacturing Engineering ,Food Science - Abstract
In this study, ensilaging of herring (Clupea harengus) filleting co-products was taken from lab-scale to pilot scale (1500 L) while monitoring the protein degree of hydrolysis (DH) and lipid oxidation. Subsequently, the possibility of recovering fish oil and protein hydrolysates using batch centrifugation at different g-forces/times was investigated. Around 38% DH was recorded after 2-day pilot-scale ensilaging of herring co-products at ambient temperature (i.e., ~ 22 °C), which was similar to the DH found in lab-scale (40% after 2 days; 22 °C). The lipid oxidation marker 2-thiobarbituric acid reactive substances (TBARS) reached 20 µmole TBARS/kg silage after 2-day ensilaging. Centrifugation of the silage at 3000–8500 × g for 2–20 min revealed successful separation into fish oil and protein hydrolysates. Heat-treating the silage (85 °C; 30 min) prior to centrifugation resulted in significantly higher oil and hydrolysates recoveries; the same being true for increased g-force. At 8500 × g, the recovery of oil and hydrolysates were 9.7 and 53.0% w/w, respectively, from heat-treated silage, while recoveries were 4.1 and 48.1% w/w, respectively, from non-heat treated silage. At 4500 × g, being a more scalable approach, corresponding numbers were 8.2 and 47.1% (w/w) as well as 2.0 and 40.2% (w/w). The recovered fish oil contained 8% EPA and 11% DHA of total fatty acids. Free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), and total oxidation (TOTOX) values of oils were in the range of 4–7% (FFA), 3.6–3.7 meq/kg oil (PV), 2.5–4.0 (p-AV), and 9.9–11.1 (TOTOX), respectively, which were within the acceptable limits for human consumption specified by the GOED voluntary monograph. The recovered protein hydrolysates contained peptides in the molecular weight range 0.3–6 kDa (~ 37%) and 11–34 kDa (~ 63%). Also, the remaining solids contained 15–17% (w/w) protein, having 44–45% essential amino acids. Overall, the results suggest that herring co-product silage is a valuable source of fish oil and protein hydrolysates, paving the way for ensilaging based-biorefining of herring co-products into multiple products.
- Published
- 2022
3. Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study
- Author
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Bita Forghani, Mihaela Mihnea, Tore C. Svendsen, and Ingrid Undeland
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Other Social Sciences not elsewhere specified ,Renewable Energy, Sustainability and the Environment ,General Chemical Engineering ,circular economy ,Biochemistry and Molecular Biology ,carrageenan ,Environmental Chemistry ,General Chemistry ,marination brine ,Bio Materials ,wastewater ,Food Science ,protein recovery - Abstract
A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation (DAF). The F-DAF technique with carrageenan resulted in protein and lipid recoveries from 5% presalting brine of 78 and 38%, respectively. Without flocculation or with only acidification, protein and lipid recoveries in DAF were only 13 and 10%, respectively. Low protein and lipid recoveries, 8-12 and 1.8-8.2%, respectively, were also obtained when spice brine was subjected to only acidification and DAF. The protein content in dry biomasses from 5% presalting brine and spice brine was 36-43 and 13-16%, respectively. The corresponding lipid levels were 23-31 and 9-18%, respectively, with ash levels of 11-20 and 38-45%, respectively. Biomass proteins contained ≤45% essential amino acids, and the lipids had ≤16% long-chain n-3 polyunsaturated fatty acids. Freeze-dried spice brine biomasses were characterized by anchovy- and spice-related sensory attributes. 5% presalting brine biomasses were connected to fish and seafood attributes and showed gel forming capacity. The outlined F-DAF recovery system can thus recover both nutrients and interesting flavors from the herring process waters, which are currently lost from the food chain.
- Published
- 2023
4. Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out
- Author
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Naveen Kumar Vate, Przemyslaw Strachowski, Ingrid Undeland, and Mehdi Abdollahi
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Food Science ,Analytical Chemistry - Published
- 2023
5. Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content
- Author
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João P. Trigo, Kristoffer Stedt, Alina E.M. Schmidt, Barbro Kollander, Ulrica Edlund, Göran Nylund, Henrik Pavia, Mehdi Abdollahi, and Ingrid Undeland
- Subjects
Renal Dialysis ,General Medicine ,Amino Acids ,Hydrogen-Ion Concentration ,Phaeophyta ,Iodine ,Food Science ,Analytical Chemistry - Abstract
The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is not known how blanching affects protein extraction. We assessed the effect of blanching or soaking (80/45/12 °C, 2 min) on protein yield and protein extract characteristics after pH-shift processing of S. latissima. Average protein yields and extract amino acid levels ranked treatments as follows: blanching-45 °C ∼ control soaking ∼ blanching-80 °C. Although blanching-45 °C decreased protein solubilization yield at pH 12, it increased isoelectric protein precipitation yield at pH 2 (p 0.05). The former could be explained by a higher ratio of large peptides/proteins in the blanched biomass as shown by HP-SEC, whereas the latter by blanching-induced lowering of ionic strength, as verified by a dialysis model. Moreover, blanching-45 °C yielded a protein extract with 49 % less iodine compared with the control extract. We recommend blanching-45 °C since it is effective at removing iodine and does not compromise total protein extraction yield.
- Published
- 2023
6. Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products
- Author
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Jingnan Zhang, Mehdi Abdollahi, Anna Ström, and Ingrid Undeland
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Food Science ,Analytical Chemistry - Published
- 2023
7. Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality
- Author
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Jingnan Zhang, Anna Ström, Romain Bordes, Marie Alminger, Ingrid Undeland, and Mehdi Abdollahi
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Food Handling ,Fishes ,Animals ,Humans ,Water ,General Medicine ,Hydrogen-Ion Concentration ,Lipids ,Antioxidants ,Patient Discharge ,Food Science ,Analytical Chemistry - Abstract
Cross-processing herring co-products with antioxidant-rich helpers including lingonberry-press-cake, shrimp-shells and seaweed was reported to mitigate lipid oxidation but reduce protein yield. Here, four strategies were used to counteract such yield-reduction; optimizing solubilization/precipitation pH, increasing raw-material-to-water-ratio, replacing single-stage-toothed- by radial-discharge- high-shear-mechanical-homogenization (RD-HSMH) and ultrasonication (US). The effects of RD-HSMH and US on lipid oxidation, protein structural and functional properties were studied. Combining four strategies improved total protein yield by 5-12 %, depending on helper type. More than the confirmed antioxidant effects, cross-processing also improved protein water solubility and emulsification activity but reduced gelation properties. RD-HSMH generally improved protein emulsifying and gelation properties but reduced protein water solubility. US reduced protein water solubility and gelation properties. Altogether, it was recommended for all helpers to increase solubilization pH to 12 and raw-material-to-water-ratio to 1:6 followed by RD-HSMH at 8000 rpm for 90 s, aiming for maximum protein yield and emulsifying and gelation properties.
- Published
- 2022
8. Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage
- Author
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Mursalin Sajib, Markus Langeland, and Ingrid Undeland
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Silage ,Multidisciplinary ,Medical Bioscience ,Fishes ,Animals ,Thermogenesis ,Lipids ,Oxidation-Reduction ,Thiobarbituric Acid Reactive Substances ,Antioxidants ,Food Science - Abstract
Provided high product quality, ensilaging can be used to valorize fish filleting co-products into a silage suitable for food applications. However, a documented challenge for products from hemoglobin-rich fish raw materials is the high susceptibility to lipid oxidation, calling for stabilization by antioxidants. In a comparison among different rosemary-containing antioxidants and isoascorbic acid, we here found that the commercial mixture Duralox MANC-213 (MANC) provided the best protection against peroxide value and 2-thiobarbituric acid reactive substances (TBARS) development during ensilaging of herring filleting co-products (0–7 days, 22 °C), and also during subsequent heat-treatment (30 min, 85 °C). Increasing MANC concentration from 0.25 and 0.75 to 1.25% lowered TBARS values from 43.53 and 25.12 to 18.04 µmole TBARS/Kg silage, respectively, after 7 days of ensilaging. During storage at 4 °C/22 °C in presence of MANC, 1.25% provided the highest protection with 87–90% and 66–73% lower TBARS, at 4 °C and 22 °C, respectively, at 6 months compared to the controls. At this time point, heat-treated silages had lower protein degree of hydrolysis and free amino acids values than the non-heat-treated one. Regardless of antioxidant addition, total volatile basic nitrogen (TVB-N) formation still increased during the storage, but, overall, TVB-N values in silages were below the acceptable limit of 30 mg TVB-N/100 g fish for human consumption. Together with lipid oxidation data, this suggest that herring silage produced in presence of antioxidants can be used both for high quality feed and food applications.
- Published
- 2022
9. Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound
- Author
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Naveen Kumar Vate, Ingrid Undeland, and Mehdi Abdollahi
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Starfish ,Animals ,General Medicine ,Collagen ,Alkalies ,Food Science ,Analytical Chemistry - Abstract
Processes currently used for collagen extraction are complicated requiring a great deal of time and chemicals. Here, high shear mechanical homogenization (HSMH) and ultrasound (US) were integrated in the pretreatment step of collagen extraction from common starfish to reduce chemical use and time consumption. Effects of the assistant technologies on yield, structural integrity and functionality of collagen were also investigated. HSMH reduced the deproteinization time from 6 h to 5 min and its required amount of alkali 4 times, compared with classic methods. HSMH + US reduced the demineralization time from 24 h to 12 h and improved its efficiency in extraction of minerals. Collagen extraction with HSMH and HSMH + US resulted in similar yield as the classic method and did not affect triple helical structural integrity, polypeptide pattern, thermal stability or fibril-formation capacity of the collagens. Altogether, HSMH and US can effectively improve resource efficiency during collagen extraction without imposing negative effect on collagen quality.
- Published
- 2022
10. Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation
- Author
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Linnea Eriksson, Michael Axelsson, Semhar Ghirmai, Haizhou Wu, and Ingrid Undeland
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biology ,Chemistry ,Process Chemistry and Technology ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Clupea ,biology.organism_classification ,Ascorbic acid ,medicine.disease ,040401 food science ,01 natural sciences ,Industrial and Manufacturing Engineering ,Hemolysis ,0104 chemical sciences ,Trout ,0404 agricultural biotechnology ,Herring ,Lipid oxidation ,Blood plasma ,medicine ,Rainbow trout ,Food science ,Safety, Risk, Reliability and Quality ,Food Science - Abstract
This study aimed at limiting hemolysis of fish red blood cells (RBCs) as a strategy to limit hemoglobin (Hb)-induced lipid oxidation during post-mortem handling and processing. Effects of varying temperature, salinity, and mechanical impact were studied using washed resuspended RBCs (wr-RBCs) and whole blood (WB) from rainbow trout (Oncorhynchus mykiss) and herring (Clupea harengus). The wr-RBCs were most stable avoiding mechanical stress, keeping isotonic conditions (0.9–1.3% NaCl) and low temperature 0–6 °C, with predicted minimum at 2.5 °C. When compared at the same salinity, it was found that hemolysis was more pronounced in herring than trout wr-RBCs. Furthermore, WB was more stable than wr-RBCs, showing protecting the effects of blood plasma. Studying individual plasma components, stabilizing effects were found from glucose, proteins, and ascorbic acid. This study indicates that small adjustments in the early handling and processing of fish such as changing salinity of storage and rinsing solutions could minimize Hb contamination of the fish muscle and thereby improve quality.
- Published
- 2020
11. Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study
- Author
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Ingrid Undeland, Johan Johannesson, Bita Forghani, Tore Svendsen, and Ann-Dorit Moltke Sørensen
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Flocculation ,Renewable Energy, Sustainability and the Environment ,General Chemical Engineering ,Dissolved air flotation ,fungi ,Biomass ,02 engineering and technology ,General Chemistry ,010402 general chemistry ,021001 nanoscience & nanotechnology ,01 natural sciences ,0104 chemical sciences ,Shrimp ,chemistry.chemical_compound ,Nutrient ,Wastewater ,chemistry ,Astaxanthin ,Spray drying ,Environmental Chemistry ,Food science ,0210 nano-technology - Abstract
A novel integrated process for the recovery of protein-enriched biomasses from shrimp boiling water (SBW) and shrimp peeling water (SPW) was investigated by combining flocculation (F) and dissolved air flotation (DAF) into an F-DAF process. Alginate and carrageenan were used as flocculants. It was found that the protein yield from SPW and SBW in the F-DAF process was 68-97% and 26-45%, respectively. This led to a reduction in protein content of the influent SBW and SPW (12.4 and 1.4 g/L, respectively) by up to 76% and 85%, resulting in outlets with 2.9 and 0.2 g/L protein, respectively. Further, the F-DAF recovery process concentrated the proteins of SBW and SPW up to 7 and 29 times, respectively, thus, generating a protein-enriched biomass. After spray drying, biomass from SBW had up to 61% proteins and out of the total amino acids, up to 47% were essential ones. Further, the spray dried powder contained up to 23% total lipids, 2.7% long chained n-3 polyunsaturated fatty acids and 49.7 mg/g total astaxanthin. The studied F-DAF recovery system can thus be successfully used for recovering nutrients from process waters generated during the production of peeled shrimps.
- Published
- 2020
12. Effects of irradiance, temperature, nutrients, and pCO2 on the growth and biochemical composition of cultivated Ulva fenestrata
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Hanna Harrysson, Joakim Olsson, Sophie Steinhagen, Annelous Oerbekke, Eva Albers, Ingrid Undeland, Alexandra Kinnby, Joel C. B. White, Ulrica Edlund, Niklas Wahlström, Henrik Pavia, and Gunilla B. Toth
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0106 biological sciences ,chemistry.chemical_classification ,0303 health sciences ,biology ,Chemistry ,010604 marine biology & hydrobiology ,Biomass ,Fatty acid ,Plant Science ,Aquatic Science ,biology.organism_classification ,01 natural sciences ,03 medical and health sciences ,chemistry.chemical_compound ,Nutrient ,Nitrate ,Fenestrata ,Relative growth rate ,Biochar ,Ulva lactuca ,Food science ,030304 developmental biology - Abstract
Ulva fenestrata is an economically and ecologically important green algal species with a large potential in seaweed aquaculture due to its high productivity, wide environmental tolerance, as well as interesting functional and nutritional properties. Here, we performed a series of manipulative cultivation experiments in order to investigate the effects of irradiance (50, 100, and 160 μmol photons m−2 s−1), temperature (13 and 18 °C), nitrate (pCO2 (200, 400, and 2500 ppm) on the relative growth rate and biochemical composition (fatty acid, protein, phenolic, ash, and biochar content) in indoor tank cultivation of Swedish U. fenestrata. High irradiance and low temperature were optimal for the growth of this northern hemisphere U. fenestrata strain, but addition of nutrients or changes in pCO2 levels were not necessary to increase growth. Low irradiance resulted in the highest fatty acid, protein, and phenolic content, while low temperature had a negative effect on the fatty acid content but a positive effect on the protein content. Addition of nutrients (especially nitrate) increased the fatty acid, protein, and phenolic content. High nitrate levels decreased the total ash content of the seaweeds. The char content of the seaweeds did not change in response to any of the manipulated factors, and the only significant effect of changes in pCO2 was a negative relationship with phenolic content. We conclude that the optimal cultivation conditions for Swedish U. fenestrata are dependent on the desired biomass traits (biomass yield or biochemical composition).
- Published
- 2020
13. Cultivation conditions affect the monosaccharide composition in Ulva fenestrata
- Author
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Joakim Olsson, Niklas Wahlström, Eva Albers, Annelous Oerbekke, Gunilla B. Toth, Hanna Harrysson, Ingrid Undeland, Alexandra Kinnby, Ulrica Edlund, Suzana Cvijetinovic, Sophie Steinhagen, Joel C. B. White, and Henrik Pavia
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0106 biological sciences ,Abiotic component ,chemistry.chemical_classification ,0303 health sciences ,biology ,Rhamnose ,010604 marine biology & hydrobiology ,Biomass ,Plant Science ,Aquatic Science ,Phosphate ,Biorefinery ,biology.organism_classification ,01 natural sciences ,03 medical and health sciences ,chemistry.chemical_compound ,chemistry ,Nitrate ,Algae ,Monosaccharide ,Food science ,030304 developmental biology - Abstract
In recent years, the interest in using seaweed for the sustainable production of commodities has been increasing as seaweeds contain many potentially worthwhile compounds. Thus, the extraction and refining processes of interesting compounds from seaweeds is a hot research topic but has been found to have problems with profitability for novel applications. To increase the economic potential of refining seaweed biomass, the content of the compounds of interest should be maximized, which can potentially be achieved through optimization of cultivation conditions. In this study, we studied how the monosaccharide composition of the green seaweed species Ulva fenestrata is influenced by the abiotic factors; irradiance, temperature, nitrate, phosphate, and pCO2. It was evident that lower nitrate concentration and cultivation at elevated temperature increased monosaccharide contents. A 70% increase in iduronic acid and a 26% increase in rhamnose content were seen under elevated irradiance and temperature conditions, though the absolute differences in monosaccharide concentration were small. Irradiance and nitrate impacted the ratio between iduronic and rhamnose, which is an indicator of the ulvan structure. These results could potentially be utilized to coax the ulvan towards specific bioactivities, and thus have a considerable impact on a potential biorefinery centered around Ulva.
- Published
- 2020
14. A trout ( Oncorhynchus mykiss ) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice‐stored fish muscle
- Author
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Ingrid Undeland, Hanna Harrysson, Birgitta Swolin, and Michael Axelsson
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Antioxidant ,biology ,Chemistry ,Thiobarbituric acid ,medicine.medical_treatment ,biology.organism_classification ,Industrial and Manufacturing Engineering ,chemistry.chemical_compound ,Trout ,Lipid oxidation ,TBARS ,medicine ,Rainbow trout ,Peroxide value ,Food science ,Saline ,Food Science - Abstract
Whole body saline-perfused rainbow trout (Oncorhynchus mykiss) was ice-stored for 4 weeks and compared with unwashed/washed minces from unbled and bled trout in terms of rancid odour, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and redness loss. Muscle from saline-perfused fish, which had 72% less total haem, was deficient in rancid odour during the whole storage, while bled (54% less haem) and unbled samples developed rancid odour already after ~4 and 2 days; higher intensity without bleeding. PV/TBARS also developed in the order unbled > bled > perfused samples; however, PV/TBARS were not as completely prevented as rancid odour after perfusion. Saline washing (3 × 3 volumes) of unbled mince removed 84% haem and yielded the second most stable sample while saline washing (1 × 1 volumes) destabilised unbled mince, despite 64% haem removal. Concurrent antioxidant removal during washing of minces obviously counteracted the effect of blood removal and washing fish mince with small volumes of solution should be used with great care.
- Published
- 2020
15. Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model
- Author
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Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai, and Ingrid Undeland
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Mammals ,Hemoglobins ,Oxidative Stress ,Trout ,Malondialdehyde ,Animals ,Digestion ,General Medicine ,Oxidation-Reduction ,Food Science ,Analytical Chemistry - Abstract
The degradation of trout and bovine hemoglobin (Hb) and their pro-oxidant activities in washed cod muscle mince (WCM) were studied using simple pH-shifts to simulate gastrointestinal (GI) conditions (pH 7 → 6 → 3 → 7), as well as full static in vitro GI digestion. Following gastric acidification to pH 6, metHb formation increased, especially for trout Hb. Subsequent acidification to pH 3 promoted Hb unfolding and partial or complete heme group-loss. During full GI digestion, polypeptide/peptide analyses revealed more extensive Hb-degradation in the gastric than duodenal phase, without any species-differences. When digesting WCM +/-Hb, both Hbs strongly promoted malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE) formation, peaking at the end of the gastric phase. Trout-Hb stimulated MDA and HHE more than bovine Hb in the first gastric phase. Altogether, partially degraded Hb, and/or free hemin -both mammal and fish-derived- stimulated oxidation of PUFA-rich lipids under GI-conditions, especially gastric ones.
- Published
- 2022
16. Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets
- Author
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Haizhou Wu, Bita Forghani, Mehdi Abdollahi, and Ingrid Undeland
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Minerals ,Nutrition and Dietetics ,Amino acids ,Vitamins ,Fish by-products, side streams ,Fatty acids ,Clupea harengus ,Polymer Technologies ,Analytical Chemistry ,Food Science - Abstract
Weight distribution, proximate composition, fatty acids, amino acids, minerals and vitamins were investigated in five sorted cuts (head, backbone, viscera + belly flap, tail, fillet) emerging during filleting of spring and fall herring (Clupea harengus). The herring co-product cuts constituted similar to 60 % of the whole herring weight, with backbone and head dominating. Substantial amounts of lipids (5.8-17.6 % wet weight, ww) and proteins (12.8-19.2 % ww) were identified in the co-products, the former being higher in fall than in spring samples. Co-product cuts contained up to 43.1 % long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) of total FA, absolute levels peaking in viscera + belly flap. All cuts contained high levels of essential amino acids (up to 43.3 %), nutritional minerals (e.g., iodine, selenium, calcium, and iron/heme-iron), and vitamins E, D, and B12. Co-products were, in many cases, more nutrient-rich than the fillet and could be excellent sources for both (functional) food and nutraceuticals.
- Published
- 2022
17. Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
- Author
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Eva Albers, John Axelsson, Ingrid Undeland, Göran M. Nylund, Nils-Gunnar Carlsson, and Mehdi Abdollahi
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010304 chemical physics ,biology ,Precipitation (chemistry) ,Chemistry ,General Chemical Engineering ,04 agricultural and veterinary sciences ,General Chemistry ,Protein degradation ,Saccharina latissima ,biology.organism_classification ,040401 food science ,01 natural sciences ,0404 agricultural biotechnology ,Protein structure ,Isoelectric point ,Algae ,Yield (chemistry) ,0103 physical sciences ,Protein precipitation ,Food science ,Food Science - Abstract
Structural, functional and nutritional properties of protein recovered from brown seaweed, S. latissima with alkaline solubilization/isoelectric precipitation as a function of different post-harvest stabilization methods were studied. The latter included freezing at −20 °C/-80 °C, oven-drying, sun-drying, freeze-drying and ensilaging. Also, the efficacy of freeze/thaw-aided precipitation (F/T) in improving protein recovery of the process was evaluated. The freeze-dried, oven-dried, and −20 °C frozen seaweeds resulted in significantly higher protein yield than the −80°C-frozen, sun-dried and ensiled biomasses. F/T increased protein precipitation and doubled total protein yield. Sun-drying and −20°C-freezing caused extensive protein degradation as revealed by SDS-PAGE and HP-SEC, while oven-drying altered the seaweed protein structure with less α-helices. Functional properties of the seaweed proteins were remarkably affected by stabilization condition and F/T, but nutritional value of the proteins was only dependent on stabilization method. Thus, to efficiently recover seaweed proteins, its post-harvest stabilization condition must be carefully chosen based on the final application of the proteins.
- Published
- 2019
18. A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient
- Author
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Carla R.V. Coelho, Gregory Peters, Jingnan Zhang, Bovie Hong, Mehdi Abdollahi, and Ingrid Undeland
- Subjects
Food Science - Published
- 2022
19. Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
- Author
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Ingrid Undeland, Rikard Fristedt, Mursalin Sajib, and Haizhou Wu
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Antioxidant ,Science ,medicine.medical_treatment ,Oxidative phosphorylation ,Biochemistry ,Article ,Antioxidants ,Methemoglobin ,Hemoglobins ,chemistry.chemical_compound ,Lipid oxidation ,Fish Products ,medicine ,TBARS ,Animals ,Peroxide value ,Food science ,Heme ,Multidisciplinary ,Dose-Response Relationship, Drug ,Fishes ,Lipid Metabolism ,chemistry ,Medicine ,Lipid Peroxidation ,Hemoglobin ,Oxidation-Reduction ,Biotechnology - Abstract
The aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-products in water or physiological salt, with/without different antioxidants. Results showed that both peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) gradually increased during 7 days of ensilaging at 22 °C in absence of antioxidants. The increase in TBARS was proportional to the Hb levels present, while PV was less affected. A Hb-fortified Tris-buffer model system adjusted to pH 3.50 confirmed that Hb changed immediately from its native oxyHb to the metHb state, which facilitated heme group release and thus probably explains the increased PV and TBARS during ensilaging. Pre-incubating the co-products for 30 s in a solution containing 0.5% rosemary extract was the most promising strategy to inhibit lipid oxidation both in the co-products during pre-processing storage and during the actual ensilaging. The solution could be re-used up to ten times without losing its activity, illustrating that this methodology can be a scalable and cost-effective strategy to extend the oxidative stability of herring co-products allowing for further value adding e.g., into a high-quality silage.
- Published
- 2021
20. In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing
- Author
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Hanna Harrysson, Ingrid Undeland, Louise Juul, Niklas Engström, João Pedro Trigo, Nathalie Scheers, Henrik Pavia, Sophie Steinhagen, and Gunilla B. Toth
- Subjects
Peptide ,Phenolic content ,01 natural sciences ,Permeability ,Analytical Chemistry ,Ulva ,Hydrolysis ,0404 agricultural biotechnology ,Phenols ,Casein ,Protein purification ,Humans ,Food science ,Amino Acids ,Simulated gastrointestinal digestion ,Caco-2 cells ,chemistry.chemical_classification ,biology ,Algal Proteins ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,Protein isolation ,Hydrogen-Ion Concentration ,biology.organism_classification ,Seaweed ,040401 food science ,0104 chemical sciences ,Bioavailability ,Amino acid ,chemistry ,Protein size distribution ,Digestion ,Caco-2 Cells ,Sea lettuce ,Food Science - Abstract
Seaweed is a promising sustainable source of vegan protein as its farming does not require arable land, pesticides/insecticides, nor freshwater supply. However, to be explored as a novel protein source the content and nutritional quality of protein in seaweed need to be improved. We assessed the influence of pH-shift processing on protein degree of hydrolysis (%DH), protein/peptide size distribution, accessibility, and cell bioavailability of Ulva fenestrata proteins after in vitro gastrointestinal digestion. pH-shift processing of Ulva, which concentrated its proteins 3.5-times, significantly improved the %DH from 27.7±2.6% to 35.7±2.1% and the amino acid accessibility from 56.9±4.1% to 72.7±0.6%. Due to the higher amino acid accessibility, the amount of most amino acids transported across the cell monolayers was higher in the protein extracts. Regarding bioavailability, both Ulva and protein extracts were as bioavailable as casein. The protein/peptide molecular size distribution after digestion did not disclose a clear association with bioavailability.
- Published
- 2021
21. Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition
- Author
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Bita Forghani, Haizhou Wu, Ingrid Undeland, and Mehdi Abdollahi
- Subjects
Lipid substrates ,Thiobarbituric acid ,Fish by-products ,Lipoxygenase ,Antioxidants ,Analytical Chemistry ,chemistry.chemical_compound ,Herring ,Lipid oxidation ,Food Engineering ,TBARS ,Animals ,Food science ,Peroxide value ,Hemoglobin ,Other Basic Medicine ,chemistry.chemical_classification ,biology ,Fishes ,General Medicine ,Clupea ,biology.organism_classification ,Lipids ,Side streams ,chemistry ,Seafood ,Pearson correlation ,biology.protein ,lipids (amino acids, peptides, and proteins) ,Seasons ,Polyunsaturated fatty acid ,Food Science - Abstract
Lipid oxidation in ice-stored sorted herring fractions (head, backbone, viscera+belly flap, tail, fillet) from spring and fall, and its association with endogenous prooxidants, antioxidants and lipid substrates were investigated. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) had increased significantly in all fractions after 1 day, but for both seasons, the most rapid PV and TBARS development occurred in head, which also had highest hemoglobin (Hb) levels and lipoxygenases (LOX) activity. Viscera+belly flap was overall the most stable part, and also had the highest α-tocopherol content. Pearson correlation analyses across all five fractions confirmed a significant impact of Hb, LOX and α-tocopherol on the lipid oxidation susceptibility, while content of total iron, copper, lipids or polyunsaturated fatty acids provided no significant correlation. Overall, the study showed which pro-oxidants that should be inhibited or removed to succeed with value adding of herring filleting co-products -and the fillet itself.
- Published
- 2021
22. Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation
- Author
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Jingnan Zhang, Mehdi Abdollahi, Marie Alminger, and Ingrid Undeland
- Subjects
Anthocyanins ,Rivers ,Salmon ,Animals ,General Medicine ,Seaweed ,Lipids ,Oxidation-Reduction ,Food Science ,Analytical Chemistry - Abstract
Herring and salmon filleting co-products were pH-shift processed together with seven antioxidant-containing raw materials ("helpers") including lingonberry-, apple-, oat-, barley- and shrimp-co-products, and two seaweeds (Saccharina latissima, Ulva fenestrata) to produce protein isolates stable towards lipid oxidation. Malondialdehyde (MDA) and 4-hydroxy-(E)-2-hexenal (HHE) levels revealed that all helpers, except shrimp shells, to different extents retarded lipid oxidation both during pH-shift-processing and ice storage. The three helpers performing best were: lingonberry press-cake apple pomace ∼ Ulva. Color of protein isolates was affected by helper-derived pigments (e.g., anthocyanins, carotenoids, chlorophyll) and lipid oxidation-induced changes (e.g., metHb-formation, pigment-bleaching). In conclusion, combining fish co-products with other food side-streams or seaweeds during pH-shift processing appears a promising new tool to minimize lipid oxidation of protein isolates, both during their production and subsequent storage. Lingonberry press-cake was the most efficient helper but provided dark color which may narrow product development possibilities, something which requires further attention.
- Published
- 2021
23. Development of an Effective Dipping Strategy to Prevent Lipid Oxidation of Herring (clupea Harengus) Filleting Co-products
- Author
-
Haizhou Wu and Ingrid Undeland
- Subjects
Herring ,Lipid oxidation ,biology ,Chemistry ,Food science ,Clupea ,biology.organism_classification - Published
- 2021
24. Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage
- Author
-
Mehdi Abdollahi, Haizhou Wu, and Ingrid Undeland
- Subjects
Herring ,Lipid oxidation ,Chemistry ,Food science ,Frozen storage - Published
- 2021
25. CROSS -A Clean Label Concept for Preventing Lipid Oxidation of Protein Isolates Recovered from Fish By-products
- Author
-
Ingrid Undeland, Jingnan Zhang, Maire Alminger, and Mehdi Abdollahi
- Subjects
Lipid oxidation ,Chemistry ,%22">Fish ,Food science - Published
- 2021
26. Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization
- Author
-
Ann-Dorit Moltke Sørensen, Ole Mejlholm, Haizhou Wu, Grethe Hyldig, Ingrid Undeland, Charlotte Jacobsen, and Niels Bøknæs
- Subjects
Antioxidant ,Chemistry ,medicine.medical_treatment ,medicine ,STREAMS ,Oxidative phosphorylation ,Food science - Published
- 2021
27. Strategies for Improving the Protein Yield in pH-Shift Processing of Ulva lactuca Linnaeus: Effects of Ulvan Lyases, pH-Exposure Time, and Temperature
- Author
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Eva Albers, Ingrid Undeland, Gunilla B. Toth, Hanna Harrysson, Venkat Rao Konasani, and Henrik Pavia
- Subjects
biology ,Renewable Energy, Sustainability and the Environment ,Precipitation (chemistry) ,Chemistry ,General Chemical Engineering ,02 engineering and technology ,General Chemistry ,010402 general chemistry ,021001 nanoscience & nanotechnology ,biology.organism_classification ,01 natural sciences ,0104 chemical sciences ,Isoelectric point ,Yield (chemistry) ,Protein purification ,Environmental Chemistry ,Protein precipitation ,Dry matter ,Ulva lactuca ,Food science ,0210 nano-technology ,Incubation - Abstract
Globally, there is a need for novel vegetarian protein sources. We recently showed that the pH-shift process, using alkaline protein solubilization followed by isoelectric precipitation, is an efficient way to produce extracts with high protein concentrations from Ulva lactuca (>50% on a dry matter basis). However, the total protein yield was low, and to improve this, the effects of adding ulvan lyase, preincubating the seaweed homogenate at pH 8.5 and using different protein extraction temperatures (8 °C, RT and 40 °C), were evaluated in this study. Addition of ulvan lyase reduced protein solubility but increased the precipitation. Incubation at pH 8.5, without ulvan lyase added, significantly increased both protein solubility and precipitation at 8 °C and RT. Temperature per se had no effect on protein solubility, while protein precipitation increased with decreasing temperature. Highest protein yield (29%) was achieved when keeping the process at 8 °C with a preincubation step at pH 8.5 for 1 h. By these process modifications, the yield was 3.2 times higher than achieved by the control process (9.2%).
- Published
- 2019
28. Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
- Author
-
Mehdi Abdollahi and Ingrid Undeland
- Subjects
0106 biological sciences ,Chemistry ,Fish farming ,04 agricultural and veterinary sciences ,040401 food science ,01 natural sciences ,Gel forming ,chemistry.chemical_compound ,Pigment ,0404 agricultural biotechnology ,Herring ,Breaking force ,010608 biotechnology ,Yield (chemistry) ,visual_art ,visual_art.visual_art_medium ,Composition (visual arts) ,Food science ,Heme ,Food Science - Abstract
The impacts of variation in fish filleting by-products origin including white muscle (cod), dark muscle (herring) and farmed fish (salmon) on physicochemical and gel-forming properties of protein recovered using the pH-shift method were studied. The effects of different solubilization pHs (acid or alkaline) on protein yield/composition, and its properties were also studied. Alkaline version (pH 11.5–12.5) resulted in maximum protein yield for the three resources which ranked them as: salmon > herring > cod. Increasing solubilization pH from 11.5 to 12.5 increased protein yield in salmon and herring, while maximum protein yield of cod was obtained at pH 12. However, increasing solubilization pH from 11.5 to 12.5 required a two-fold higher amount of alkali compared to the adjustment to 11.5. All recovered proteins had gel-forming capacity; however, cod gels showed higher WHC and breaking force compared with salmon and herring protein gels. Increasing solubilization pH from 11.5 to 12.5 negatively affected the breaking force and color of the salmon and cod protein gels, but improved heme pigment removal, breaking force and whiteness of herring protein gels. The pH-shift process thus showed good potential for recovering high quality protein from the by-products, but protein solubilization pH should be carefully selected based on the target species.
- Published
- 2019
29. Aquafeed ingredient production from herring (Clupea harengus) by-products using pH-shift processing: Effect from by-product combinations, protein solubilization-pH and centrifugation force
- Author
-
James Hinchcliffe, Nils-Gunnar Carlsson, Kristina Sundell, Elisabeth Jönsson, and Ingrid Undeland
- Subjects
chemistry.chemical_classification ,Methionine ,biology ,Potassium ,Lysine ,chemistry.chemical_element ,Clupea ,biology.organism_classification ,Amino acid ,chemistry.chemical_compound ,Ingredient ,Fish meal ,chemistry ,By-product ,Animal Science and Zoology ,Food science - Abstract
There is a strong need in animal production for sustainable protein sources used in feed. The aim of the present study was to evaluate the potential of the pH-shift process as a method to concentrate proteins from complex bone-rich herring (Clupea harengus) by-products. By-product parts (frame, head, guts), protein solubilization pH (pH 2.8 or 11.3) and separation g-force (800 or 8000 g) were varied. The findings revealed that protein recovery yields of up to 60% were obtained and that higher protein yield was obtained from the alkaline than the acid process. By-product part and g-force had no significant impact on protein yield. Protein levels reached in the concentrates were 75–80 % (dw basis). Protein concentrates contained a similar amino acid profile as have been reported for fishmeal, with ~40% essential amino acids and up to 7.8% and 2.8% of lysine and methionine. Residual levels of LC n-3 PUFA as well as calcium, magnesium, potassium and phosphorous were also found in the produced protein concentrates which could be an added value. Acid produced concentrates were particularly high in calcium potassium and phosphorous. Provided a careful evaluation, the pH-shift process could become a successful alternative to classic fish meal production for increasing the use of fish by-products for production of protein ingredients for feed.
- Published
- 2019
30. Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials
- Author
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Inger-Cecilia Mayer Labba, Michael Hoppe, Elisabeth Gramatkovski, Martin Hjellström, Mehdi Abdollahi, Ingrid Undeland, Lena Hulthén, and Ann-Sofie Sandberg
- Subjects
Adult ,Nutrition and Dietetics ,iron ,non-heme iron absorption ,single meal ,fava bean ,whole-body counting ,fish protein ,meat protein ,bean protein ,protein shift ,plant-based ,Adolescent ,Iron ,Biological Availability ,Fabaceae ,Middle Aged ,Vicia faba ,Young Adult ,Intestinal Absorption ,Animals ,Humans ,Cattle ,Female ,Meals ,Randomized Controlled Trials as Topic ,Food Science - Abstract
Meat analogs based on plant protein extracts are rising in popularity as meat consumption declines. A dietary shift away from meat, which has a high iron bioavailability, may have a negative effect on the amount of iron absorbed from the diet. Iron absorption from legumes cultivated in regions not suitable for soy production, such as fava bean, has not yet been explored. The aim of this study was to evaluate non-heme iron absorption from a meal with texturized fava bean protein compared to beef and cod protein meals. The study included two single-blinded iron isotope trials in healthy Swedish women of the ages 18–45 years, each of whom served as their own control. The participants were served matched test meals containing beef and fava bean protein (Study 1) or cod and fava bean protein (Study 2) with radiolabeled non-heme iron 55Fe and 59Fe. The absorption of non-heme iron from test meals was measured by whole-body counting and erythrocyte incorporation. The absorption of non-heme iron, measured as erythrocyte incorporation ratio, from beef protein meal was 4.2 times higher compared to texturized fava bean meal, and absorption from cod protein meal was 2.7 times higher compared to the fava bean meal. The adjusted non-heme iron absorption, normalized to a 40% reference dose uptake, was 9.2% for cod protein meal, 21.7% for beef protein meal, and 4.2% for texturized fava bean meal. A fava bean protein meal has markedly lower iron bioavailability in healthy females compared with a meal of beef or cod protein. Therefore, a dietary shift from meat and fish protein to fava bean protein may increase the risk of iron deficiency.
- Published
- 2022
31. Size Matters: Ingestion of Relatively Large Microplastics Contaminated with Environmental Pollutants Posed Little Risk for Fish Health and Fillet Quality
- Author
-
Ingrid Undeland, Joachim Sturve, Karin Larsson, Bethanie Carney Almroth, and Giedrė Ašmonaitė
- Subjects
0301 basic medicine ,Microplastics ,010501 environmental sciences ,medicine.disease_cause ,01 natural sciences ,Lipid peroxidation ,03 medical and health sciences ,chemistry.chemical_compound ,medicine ,Animals ,Environmental Chemistry ,Ingestion ,Food science ,Polycyclic Aromatic Hydrocarbons ,Effluent ,0105 earth and related environmental sciences ,Pollutant ,Chemistry ,General Chemistry ,030104 developmental biology ,Odor ,Oncorhynchus mykiss ,Environmental Pollutants ,Rainbow trout ,Plastics ,Water Pollutants, Chemical ,Oxidative stress - Abstract
In this study, we investigated biological effects associated with ingestion of polystyrene (PS) microplastic (MPs) in fish. We examined whether ingestion of contaminated PS MPs (100-400 μm) results in chemical stress in rainbow trout (Oncorhynchus mykiss) liver and we explored whether this exposure can affect the oxidative stability of the fillet during ice storage. Juvenile rainbow trout were fed for 4 weeks with four different experimental diets: control (1) and feeds containing virgin PS MPs (2) or PS MPs exposed to sewage (3) or harbor (4) effluent. A suite of ecotoxicological biomarkers for oxidative stress and xenobiotic-related pathways was investigated in the hepatic tissue, and included gene expression analyses and enzymatic measurements. The potential impact of MPs exposure on fillet quality was investigated in a storage trial where lipid hydroperoxides, loss of redness and development of rancid odor were assessed as indications of lipid peroxidation. Although, chemical analysis of PS MPs revealed that particles sorb environmental contaminants (e.g., PAHs, nonylphenol and alcohol ethoxylates and others), the ingestion of relatively high doses of these PS MPs did not induce adverse hepatic stress in fish liver. Apart from small effect on redness loss in fillets of fish exposed to PS MPs, the ingestion of these particles did not affect lipid peroxidation or rancid odor development, thus did not affect fillet's quality.
- Published
- 2018
32. Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation
- Author
-
Ali Jafarpour, Masoud Rezaei, Ingrid Undeland, and Mehdi Abdollahi
- Subjects
Silver carp ,medicine.diagnostic_test ,biology ,Chemistry ,Precipitation (chemistry) ,Proteolysis ,010401 analytical chemistry ,Substrate (chemistry) ,04 agricultural and veterinary sciences ,Microstructure ,biology.organism_classification ,040401 food science ,01 natural sciences ,Industrial and Manufacturing Engineering ,0104 chemical sciences ,0404 agricultural biotechnology ,Isoelectric point ,Polymerization ,Myosin ,medicine ,Food science ,Food Science - Abstract
The effect of microbial transglutaminase (M‐TGase) (0–0.6 units g−1 sample) and setting condition (25 °C/180 min, 30 °C/120 min, 35 °C/60 min and 40 °C/30 min) on gel properties of blend protein isolate of gutted kilka and silver carp was studied. The protein isolate provided a good substrate for M‐TGase activity so that a low amount of M‐TGase (0.2 unit g−1 sample) substantially improved textural properties and water holding capacity (WHC) of the gels. Breaking force of the gels was positively affected by M‐TGase up to 0.6 unit g−1 sample, but it negatively affected their WHC. Prior setting at 25–35 °C increased the breaking force of proteins compared to directly heated gel, resulting in maximum breaking force at 35 °C/60 min. However, the setting at 40 °C/30 min caused proteolysis, which was reflected in higher amounts of TCA‐soluble peptides and gel weakening. Denser microstructure and higher myosin heavy chain polymerisation observed in the gels which experienced the setting was well correlated with improvement in textural properties.
- Published
- 2018
33. Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)
- Author
-
Atikorn Panya, Worawan Panpipat, Natthaporn Phonsatta, Manat Chaijan, Ingrid Undeland, and Hatairad Phetsang
- Subjects
Clarias gariepinus ,Hexadecane ,01 natural sciences ,Hexanal ,Clarias ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Animals ,Food science ,Catfishes ,biology ,Chemistry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,Hydrogen-Ion Concentration ,biology.organism_classification ,040401 food science ,Geosmin ,0104 chemical sciences ,Total volatile ,Odorants ,Freshwater fish ,Gels ,Food Science ,Catfish - Abstract
Earthy off-odour in farm-raised freshwater fish is considered a quality defect. This study aimed to investigate the potential of pH-shift processing to remove off-odours from farm-raised hybrid catfish while at the same time documenting de-novo formation of other volatile compounds. In comparison with crude mince and conventional surimi, the alkali pH-shift process gave larger reductions in geosmin, 2-methylisoborneol, undesirable volatile compounds (e.g. hexanal, (E)-2-nonenal, (E)-2-heptenal, 2-butanone, and hexadecane), lipids, myoglobin, total volatile basic nitrogen, and TCA-soluble peptides (p 0.05). The acid-produced protein isolate showed the highest TBARS and processing-induced evolution of the following volatiles: octanal, nonanal, decanal, 2-butyl-2-octenal, pentadecanal, 1-hexanol, 1-octanol, 1-octen-3-ol, and 2,3-octanediol (p 0.05). Alkali-aided process provided better overall gelling characteristics (i.e. breaking force, deformation, and texture profile) and gave lower fishy, earthy, and rancid off-odour scores (p 0.05). Thus, alkali pH-shift process can be used to isolate gel-forming proteins from hybrid catfish while minimizing the accumulation of undesirable volatile compounds.
- Published
- 2021
34. A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
- Author
-
Bita Forghani, Haizhou Wu, Mursalin Sajib, and Ingrid Undeland
- Subjects
Rosemary extract ,Antioxidant ,Food industry ,medicine.medical_treatment ,Food spoilage ,chemistry.chemical_element ,Industrial and Manufacturing Engineering ,Microbial spoilage ,Herring ,Fish meal ,Lipid oxidation ,Food Engineering ,medicine ,Food science ,Safety, Risk, Reliability and Quality ,Production Engineering, Human Work Science and Ergonomics ,biology ,business.industry ,Process Chemistry and Technology ,Herring co-products ,Recyclable dipping ,Clupea ,biology.organism_classification ,Nitrogen ,chemistry ,Chemical Process Engineering ,business ,Food Science - Abstract
Applying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.
- Published
- 2021
35. Demo-Scale Production of Protein-Rich Fungal Biomass from Potato Protein Liquor for Use as Innovative Food and Feed Products
- Author
-
Taner Sar, Karin Larsson, Rikard Fristedt, Ingrid Undeland, and Mohammad J. Taherzadeh
- Subjects
Biochemistry ,Food Science - Published
- 2021
36. Oxidative stability during digestion
- Author
-
Ingrid Undeland and Cecilia Tullberg
- Subjects
chemistry.chemical_classification ,Gastrointestinal tract ,Lipid oxidation ,Chemistry ,food and beverages ,Lipolysis ,lipids (amino acids, peptides, and proteins) ,Food science ,Oxidative phosphorylation ,Digestion ,Polyunsaturated fatty acid ,Bioavailability - Abstract
This chapter focuses on the oxidative stability of n-3 polyunsaturated fatty acids (n-3 PUFAs) delivery systems and n-3 PUFAs fortified foods during digestion, with specific attention given to the long-chain n-3 PUFAs. The topic is of importance since the formation of reactive lipid oxidation products in the gastrointestinal tract (GIT) can lead to unwanted reactions e.g., with proteins, phospholipids, and DNA of the intestinal epithelial layer as well as decrease the amount of n-3 PUFAs being bioavailable in the GIT. Initially, the use of in vitro digestion models to study lipid oxidation is reviewed, after which available literature about the susceptibility of different n-3 PUFA delivery systems—neat oils, emulsions, capsules, and n-3 PUFA-rich foods—to oxidation in the GIT is summarized. In the next part of the chapter, the link between digestion-induced oxidation and initial oxidative status of the n-3 PUFA system, the degree of lipolysis as well as the presence of different pro- and antioxidants is discussed. Based on available findings, some future directions in the current research area are finally given.
- Published
- 2021
37. Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution
- Author
-
Haizhou Wu, Mursalin Sajib, and Ingrid Undeland
- Subjects
Antioxidant ,Chromatography ,biology ,Chemistry ,medicine.medical_treatment ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Clupea ,Ascorbic acid ,biology.organism_classification ,040401 food science ,01 natural sciences ,0104 chemical sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Lipid oxidation ,medicine ,Hemoglobin ,Citric acid ,Incubation ,Food Science ,Biotechnology ,Hemin - Abstract
Applying value-adding techniques to fish co-products is rendered difficult due to their high susceptibility to hemoglobin (Hb)-mediated lipid oxidation. In this study, we investigated a dipping technology with a solution containing Duralox MANC 213- a mixture of rosemary extract, ascorbic acid, tocopherols and citric acid – to control lipid oxidation during storage at 0 °C and 20 °C. The possibilities to re-use the antioxidant solution was also analyzed, along with studies on the link between Duralox MANC and Hb-form. Dipping in Duralox MANC largely increased the oxidation lag phase; from 3.5 d at 20 °C, and from 11 d at 0 °C. Even after re-use of the solution up to 10 times, lipid oxidation was completely inhibited at 0 °C. Duralox MANC could prevent auto-oxidation and hemin loss of herring Hb; which are suggested as the main mechanisms behind the observed stabilization of herring co-products against lipid oxidation.
- Published
- 2021
- Full Text
- View/download PDF
38. Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones
- Author
-
Haizhou Wu, Ingrid Undeland, and Mehdi Abdollahi
- Subjects
Fish Proteins ,Antioxidant ,medicine.medical_treatment ,Endogeny ,Ascorbic Acid ,01 natural sciences ,Antioxidants ,Analytical Chemistry ,0404 agricultural biotechnology ,Herring ,Lipid oxidation ,Salmon ,Phase (matter) ,Fish Products ,medicine ,Animals ,Food science ,Peroxide value ,Chemistry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,Ascorbic acid ,Lipids ,040401 food science ,0104 chemical sciences ,Gadiformes ,Seafood ,Hemoglobin ,Oxidation-Reduction ,Food Science - Abstract
The influence of recovery technique (pH-shift processing vs mechanical separation), antioxidant addition and endogenous factors on lipid oxidation in protein-enriched products from herring, salmon and cod backbones was investigated. Salmon-derived products were very stable during both ice and -20 °C storage. Contrary, peroxide value and TBA-reactive substances in herring- and cod-derived products increased rapidly during ice storage, with the pH-shift-produced protein isolates (PI) being most susceptible to oxidation in case of cod. Duralox MANC (0.5%) however largely increased the oxidation lag phase in both PI and mechanically separated meat (MSM); from1 day to15 days. At -20 °C, mainly the herring products oxidized, and particularly the MSM. Pearson correlation tests showed that endogenous levels of Hb, total Fe, ascorbic acid and α-tocopherol correlated significantly (p 0.05) with lipid oxidation development. Evaluating the role of pre-processing storage indicated that fish co-products should be processed immediately after the filleting process unless antioxidants are added.
- Published
- 2021
- Full Text
- View/download PDF
39. A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins
- Author
-
Ingrid Undeland and Mehdi Abdollahi
- Subjects
Fish Proteins ,Hot Temperature ,01 natural sciences ,Analytical Chemistry ,0404 agricultural biotechnology ,Herring ,Bioreactors ,Fish Oils ,Food Quality ,Animals ,Food science ,Fish processing ,chemistry.chemical_classification ,Chemistry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,Fish oil ,Biorefinery ,Isolation (microbiology) ,040401 food science ,0104 chemical sciences ,Cold Temperature ,Yield (chemistry) ,Emulsion ,Gels ,Oxidation-Reduction ,Food Science ,Polyunsaturated fatty acid - Abstract
The pH-shift process for isolation of gel-forming proteins from fish processing by-products was extended to allow parallel isolation of fish oil. Subjecting the floating emulsion layer formed during pH-shift processing of salmon by-products to pH-adjustment or freeze/thawing efficiently released the emulsified oil at 4 °C. However, for herring by-products higher temperature (10 °C) and a combination of the emulsion-breaking techniques was required for efficient oil release. Oil recovery yield using the adjusted pH-shift process was lower than with classic heat-induced oil isolation (90 °C/20 min), but pH-shift-produced oils had higher amounts of n-3 polyunsaturated fatty acids (n-3 PUFA). Also, alkaline pH-shift processing produced oils with remarkably less oxidation products and free fatty acids compared with acid pH-shift process or heat-induced isolation. Extending the pH-shift process with emulsion breaking techniques can thus be a promising biorefinery approach for parallel cold production of high-quality fish oil and gel-forming proteins from fish by-products.
- Published
- 2020
40. Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
- Author
-
Izumi Sone, Hildur Inga Sveinsdóttir, Guðmundur Stefánsson, Turid Rustad, Sigurjón Arason, Karin Larsson, María Gudjónsdóttir, Ingrid Undeland, Magnea G. Karlsdóttir, and Torstein Skåra
- Subjects
Antioxidant ,Time Factors ,Thiobarbituric acid ,medicine.medical_treatment ,Sodium erythorbate ,Mackerel ,Ascorbic Acid ,Sensory analysis ,Thiobarbituric Acid Reactive Substances ,Antioxidants ,Analytical Chemistry ,chemistry.chemical_compound ,Atlantic mackerel ,Lipid oxidation ,Polyphosphates ,Fish Products ,Freezing ,medicine ,TBARS ,Animals ,Humans ,Food science ,biology ,Fatty Acids ,General Medicine ,biology.organism_classification ,Lipids ,Perciformes ,chemistry ,Food Storage ,Taste ,Oxidation-Reduction ,Food Science - Abstract
This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at −25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.
- Published
- 2020
41. Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions
- Author
-
Izumi Sone, Torstein Skåra, Magnea G. Karlsdóttir, Hildur Inga Sveinsdóttir, Paulina E. Romotowska, Ingrid Undeland, Guðmundur Stefánsson, Karin Larsson, Matvæla- og næringarfræðideild (HÍ), Faculty of Food Science and Nutrition (UI), Heilbrigðisvísindasvið (HÍ), School of Health Sciences (UI), Háskóli Íslands, and University of Iceland
- Subjects
Geymsla matvæla ,Flavour ,Mackerel ,Raw material ,01 natural sciences ,Biochemistry ,Industrial and Manufacturing Engineering ,0404 agricultural biotechnology ,Atlantic mackerel ,Lipid oxidation ,TBARS ,Food science ,Fillet (mechanics) ,biology ,Chemistry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Chemistry ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,Frozen storage ,Atlantic mackerel fillet ,Frysting ,Packaging ,Seawater ,Makríll ,Sensory shelf life ,Umbúðir ,Food Science ,Biotechnology - Abstract
Publisher's version (útgefin grein), This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of mechanically filleted Atlantic mackerel at − 25 °C, in comparison to water glazing alone (GL) and storage as whole unglazed, block frozen fish. Besides proximate composition and pH of raw material, quality changes were analysed by free fatty acid content (FFA), water holding capacity (WHC), cooking yield, lipid oxidation (lipid hydroperoxides, PV; non-protein bound thiobarbituric acid reactive substances, TBARS) and sensory profiles of cooked samples after 3.5, 8, 10 and 12 months of frozen storage. Vacuum-packaging was effective in mitigating the PV and TBARS as well as rancid odour and flavour. The inclusion of seawater in VAC-S altered the sensory textural attributes of the mackerel fillet to be more juicy, tender and soft and increased the attribute of salty flavour in the sample. SL delayed rancid odour and flavour by 2 months compared to GL. Processing of mackerel under industrial conditions, including filleting, handling, double-freezing and glazing accelerated the formation of FFA as well as losses of WHC and cooking yield in the fillet regardless the packaging methods., Open Access funding provided by Nofima the food research institute. The authors would like to gratefully acknowledge the financial support of Nordic Innovation (MAR14306). Prof. María Guðjónsdóttir at University of Iceland is acknowledged for her valuable feedback on the manuscript.
- Published
- 2020
42. Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed
- Author
-
Ingrid Undeland, Jingnan Zhang, Ellen Olofsson, Marie Alminger, and Mehdi Abdollahi
- Subjects
01 natural sciences ,Analytical Chemistry ,chemistry.chemical_compound ,Pigment ,0404 agricultural biotechnology ,Herring ,Lipid oxidation ,Protein purification ,Fish Products ,Press cake ,Animals ,Vaccinium vitis-idaea ,Food science ,Chemistry ,010401 analytical chemistry ,Fishes ,04 agricultural and veterinary sciences ,General Medicine ,Hydrogen-Ion Concentration ,Malondialdehyde ,Seaweed ,040401 food science ,Lipids ,0104 chemical sciences ,Shrimp ,Seafood ,Solubility ,visual_art ,Brown seaweed ,visual_art.visual_art_medium ,Oxidation-Reduction ,Food Science - Abstract
The potential of cross-processing herring or salmon by-products with brown seaweed, shrimp peeling by-products and lingonberry press cake (called “helpers”) to minimize lipid oxidation during acid/alkaline pH-shift protein isolation was evaluated. Lingonberry press cake remarkably reduced levels of lipid hydroperoxides, malondialdehyde (MDA) and 4-hydroxy-trans2-hexenal (HHE) in both herring and salmon protein isolates (PI) while seaweed and shrimp by-product mitigated generation of MDA and HHE in herring PI. The salmon PI, however, by itself had very low oxidation levels. Cross-processing reduced protein yield compared with the classical pH-shift process by diminishing protein solubility, but still, the alkaline process version was promising. The color of the PIs varied greatly between different process combinations, reflecting partitioning of natural pigments into isolates. Altogether, cross-processing seems a promising tool for inhibition of lipid oxidation during pH-shift processing of sensitive fish by-products, with the alkaline version and lingonberry press cake being closest at hand for further studies.
- Published
- 2019
43. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products
- Author
-
Mehdi Abdollahi and Ingrid Undeland
- Subjects
chemistry.chemical_classification ,biology ,Process Chemistry and Technology ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Clupea ,biology.organism_classification ,040401 food science ,01 natural sciences ,Industrial and Manufacturing Engineering ,0104 chemical sciences ,0404 agricultural biotechnology ,Herring ,Lipid oxidation ,chemistry ,Emulsion ,Gadus ,Food science ,Safety, Risk, Reliability and Quality ,Soy protein ,Essential amino acid ,Food Science ,Egg white - Abstract
Nutritional, structural, functional, and sensorial properties of protein isolate developed from salmon (Salmo salar), cod (Gadus morhua), and herring (Clupea harengus) by-products using the pH-shift method was studied. Function of the proteins in an emulsion system in terms of viscoelastic properties was also evaluated. Regardless of origin, the proteins showed satisfying nutritional value as reflected in their high essential amino acid content. The proteins contained significantly (p
- Published
- 2018
44. Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods
- Author
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Hanna Harrysson, Gunilla B. Toth, Maria Hayes, Nils-Gunnar Carlsson, Ingrid Undeland, Friederike Eimer, Swedish Foundation for Strategic Research, and Swedish Research Council Formas
- Subjects
0301 basic medicine ,Lactuca ,Plant Science ,Accelerated solvent extraction (ASE®) ,Aquatic Science ,Saccharina latissima ,01 natural sciences ,03 medical and health sciences ,food ,Algae ,pH shift ,Protein purification ,Protein precipitation ,Protein extraction ,Food science ,Ammonium sulfate precipitation ,030109 nutrition & dietetics ,biology ,Chemistry ,010401 analytical chemistry ,Seaweed ,biology.organism_classification ,food.food ,0104 chemical sciences ,Porphyra umbilicalis ,Polyphenol ,Amino acids ,Ulva lactuca - Abstract
peer-reviewed The demand for vegetable proteins increases globally and seaweeds are considered novel and promising protein sources. However, the tough polysaccharide-rich cell walls and the abundance of polyphenols reduce the extractability and digestibility of seaweed proteins. Therefore, food grade, scalable, and environmentally friendly protein extraction techniques are required. To date, little work has been carried out on developing such methods taking into consideration the structural differences between seaweed species. In this work, three different protein extraction methods were applied to three Swedish seaweeds (Porphyra umbilicalis, Ulva lactuca, and Saccharina latissima). These methods included (I) a traditional method using sonication in water and subsequent ammonium sulfate-induced protein precipitation, (II) the pH-shift protein extraction method using alkaline protein solubilization followed by isoelectric precipitation, and (III) the accelerated solvent extraction (ASE®) method where proteins are extracted after pre-removal of lipids and phlorotannins. The highest protein yields were achieved using the pH-shift method applied to P. umbilicalis (22.6 ± 7.3%) and S. latissima (25.1 ± 0.9%). The traditional method resulted in the greatest protein yield when applied to U. lactuca (19.6 ± 0.8%). However, the protein concentration in the produced extracts was highest for all three species using the pH-shift method (71.0 ± 3.7%, 51.2 ± 2.1%, and 40.7 ± 0.5% for P. umbilicalis, U. lactuca, and S. latissima, respectively). In addition, the pH-shift method was found to concentrate the fatty acids in U. lactuca and S. latissima by 2.2 and 1.6 times, respectively. The pH-shift method can therefore be considered a promising strategy for producing seaweed protein ingredients for use in food and feed.
- Published
- 2018
45. Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments
- Author
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Karin Larsson, Ingrid Undeland, Annelous Oerbekke, Gunilla B. Toth, Johanna Liberg Krook, Henrik Pavia, Cecilia Tullberg, and Hanna Harrysson
- Subjects
0106 biological sciences ,chemistry.chemical_classification ,Whey protein ,biology ,Chemistry ,Fatty acid ,04 agricultural and veterinary sciences ,Malondialdehyde ,Ascorbic acid ,biology.organism_classification ,040401 food science ,01 natural sciences ,Porphyra ,chemistry.chemical_compound ,Pigment ,0404 agricultural biotechnology ,Lipid oxidation ,010608 biotechnology ,visual_art ,visual_art.visual_art_medium ,Food science ,Agronomy and Crop Science ,Polyunsaturated fatty acid - Abstract
Here we evaluated the levels of lipid oxidation products, fatty acids, ascorbic acid and colour of Porphyra and Ulva after oven-drying at 40 °C, and during subsequent storage for ≥370 days under light, semi-light and dark conditions. Part of the seaweed was pre-soaked in freshwater or pre-coated with a whey protein mixture. Controls consisted of freeze-dried seaweeds. Throughout storage there was a moderate development of the lipid oxidation-derived aldehydes, malondialdehyde, 4-hydroxy-trans-2-hexenal and 4-hydroxy-trans-2-nonenal, while there was a great loss of unsaturated fatty acids and ascorbic acid. Light storage and freeze-drying stimulated the fatty acid loss as well as pigment bleaching, seen as increased a*-values. For Ulva, the coating reduced malondialdehyde, 4-hydroxy-trans-2-hexenal and 4-hydroxy-trans-2-nonenal formation during drying and slightly prevented loss of polyunsaturated fatty acids during light storage. Pre-soaking in freshwater had no effect on the seaweed stability, although it reduced the ash content and thereby increased the relative content of ascorbic acid and fatty acids of the biomasses.
- Published
- 2021
46. Influence of preservation methods on biochemical composition and downstream processing of cultivated Saccharina latissima biomass
- Author
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Martin Sterner, Eva Albers, Ulrica Edlund, Eric Malmhäll-Bah, Ingrid Undeland, Ulrika Welander, Joakim Olsson, Suzana Cvijetinovic, Katarina Rupar-Gadd, Henrik Pavia, Mehdi Abdollahi, Joshua Mayers, and Göran M. Nylund
- Subjects
0106 biological sciences ,preservation ,Biomass ,Saccharina latissima ,01 natural sciences ,Environmental Biotechnology ,Dry weight ,010608 biotechnology ,biogas ,alginate ,Miljöbioteknik ,Food science ,chemistry.chemical_classification ,biology ,Chemistry ,010604 marine biology & hydrobiology ,Fatty acid ,biology.organism_classification ,Biorefinery ,Anaerobic digestion ,downstream processing ,Saccharina ,seaweed ,Composition (visual arts) ,protein ,Agronomy and Crop Science - Abstract
Saccharina latissima biomass cultivated along the Swedish west coast was subjected to four different scalable preservation methods after harvest; freezing, sun-drying, oven-drying and ensiling. Freeze-drying and freezing at −80 °C were also included to provide dry and wet references. The effects of the different preservation methods on the composition of Saccharina biomass (on dry weight, DW, basis), and the recovery as well as properties of high-quality protein, alginate and biogas were evaluated. Sun-drying significantly reduced protein, alginate and fatty acid content of the seaweeds and thereby concentrated ash in the biomass compared to the other methods. Protein/amino acids and fatty acids were significantly concentrated in ensiled biomass, while mannitol and laminarin were reduced compared to the other biomasses. Oven-drying and −20 °C freezing affected the composition the least, with lower ash content and alterations in some specific amino and fatty acids. Sun-drying and ensiling resulted in significantly lower protein solubility at high pH compared to the other biomasses which translated into the lowest total seaweed protein recovery using the pH-shift process. Highest protein yield was obtained with the freeze-dried reference. Ensiling lead to a significant decrease in the molecular weight of alginate, while sun-drying caused a negative effect on alginate by inducing a shift in the guluronic and mannuronic acids composition of alginate. Sun-drying gave the lowest methane yield in the anaerobic digestion experiments while freezing at −80 °C gave the highest yield, closely followed by freezing at −20 °C and ensiling. To conclude, preservation methods must be carefully chosen to protect the valuable component in Saccharina latissima, and to achieve an efficient downstream processing ultimately yielding high quality products as part of a seaweed biorefinery.
- Published
- 2021
47. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology
- Author
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Ali Jafarpour, Ingrid Undeland, Mehdi Abdollahi, and Masoud Rezaei
- Subjects
Fish Proteins ,Carps ,Clupeonella cultriventris ,Chemical Phenomena ,education ,Food chemistry ,01 natural sciences ,Analytical Chemistry ,0404 agricultural biotechnology ,Rheology ,Animals ,Protein precipitation ,Silver carp ,Chromatography ,Hypophthalmichthys ,biology ,Chemistry ,Precipitation (chemistry) ,010401 analytical chemistry ,Fishes ,04 agricultural and veterinary sciences ,General Medicine ,Hydrogen-Ion Concentration ,biology.organism_classification ,Fish products ,040401 food science ,0104 chemical sciences ,Food Science - Abstract
This study aimed to evaluate how blending pH-shift produced protein isolates from gutted kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) affected dynamic rheological and chemical properties of the proteins as well as microstructural and physico-mechanical properties of produced gels. Studied variables were protein solubilization pH (acid vs. alkaline) and blending step (before or after protein precipitation). Comparisons were made with conventionally washed minces from kilka and silver carp fillets; either alone or after blending. Rheological studies revealed that blending alkali-produced protein isolates before precipitation resulted in rapid increase of G' reflecting the formation of intermolecular protein-protein interactions with higher rate. Furthermore, blending of alkali-produced protein isolates and washed minces, respectively, of kilka and silver carp improved physico-mechanical properties of the resultant gels compared to pure kilka proteins. However, the pH-shift method showed higher efficacy in development of blend surimi at the same blending ratio compared to the conventional washing.
- Published
- 2017
48. Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage
- Author
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Ingrid Undeland and Lillie Cavonius
- Subjects
biology ,Chemistry ,Phosphate buffered saline ,04 agricultural and veterinary sciences ,Clupea ,biology.organism_classification ,040401 food science ,Industrial and Manufacturing Engineering ,0404 agricultural biotechnology ,Herring ,Biochemistry ,Lipid oxidation ,TBARS ,Frozen storage ,Food science ,Peroxide value ,Fillet (mechanics) ,Food Science - Abstract
In this study, fish muscle press juice, PJ, was evaluated as an antioxidative liquid for glazing of fish fillets prior to frozen storage. PJ has in previous studies efficiently protected fish mince lipids against haemoglobin- mediated oxidation. Frozen herring fillet were glazed with water, PJ or 50 mM phosphate buffer of the same pH as herring PJ (6.5). Over 52 weeks, peroxide value (PV), TBA-reactive substances (TBARS), rancid odour and colour were monitored. From 26 to 52 weeks, water-glazed fillets were significantly (P < 0.05) more oxidised compared to fillets glazed with PJ or buffer, most clearly shown by PV and TBARS data. The protective effects of both PJ and buffer compared to water could indicate a role, for example, of the physiological ionic strength. The finding that PV became elevated in PJ which was frozen stored alone in a thin layer indicates that PJ stripped from, for example, trace lipids and haemoglobin would provide better protection.
- Published
- 2017
49. Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study
- Author
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Anna Ström, Ingrid Undeland, Romain Bordes, and Bita Forghani
- Subjects
Fish Proteins ,Flocculation ,Alginates ,Food Handling ,Wastewater ,Polysaccharide ,Carrageenan ,Pandalidae ,Pandalus borealis ,Analytical Chemistry ,chemistry.chemical_compound ,Colloid ,medicine ,Animals ,Food science ,Particle Size ,chemistry.chemical_classification ,biology ,Viscosity ,General Medicine ,Hydrogen-Ion Concentration ,biology.organism_classification ,Carboxymethyl cellulose ,Shrimp ,chemistry ,Carboxymethylcellulose Sodium ,Particle size ,Food Science ,medicine.drug - Abstract
Flocculation and sedimentation of a protein-rich biomass from shrimp boiling water (SBW) using food grade polysaccharides (carrageenan, alginate and carboxymethyl cellulose (CMC)) as flocculants was investigated at different pH-values. The effect of flocculant concentration on particle size and viscosity of SBW was also evaluated. Flocculation with carrageenan (0.45 g/L) at pH = 4 exhibited the most efficient protein sedimentation; protein concentration of the upper phase was here reduced by 77%, allowing 86% protein to be sedimented from SBW. Flocculation by alginate and CMC at pH = 4 showed 67% and 60% protein reduction of the upper phase at concentrations of 0.5 and 0.2 g/L, respectively. Contrary to alginate and CMC, carrageenan concentration affected the size distribution of flocs. Finally, carrageenan at 0.45 g/L and pH = 4 was successfully tested in a scaled up trial (5L) providing 78.5% protein recovery and a biomass with 75% protein on dry weight basis.
- Published
- 2019
50. Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids - Role of oil origin, added tocopherols and lipolytic activity
- Author
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Cecilia Tullberg, Gerd E. Vegarud, and Ingrid Undeland
- Subjects
Tocopherols ,Models, Biological ,01 natural sciences ,Analytical Chemistry ,chemistry.chemical_compound ,Fish Oils ,0404 agricultural biotechnology ,Lipid oxidation ,Malondialdehyde ,Animals ,Humans ,Lipolysis ,Gastric lipase ,Tocopherol ,Food science ,Aldehydes ,Chemistry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,Cod liver oil ,040401 food science ,0104 chemical sciences ,Lipase inhibitors ,Digestion ,Rabbits ,Oils ,Oxidation-Reduction ,Food Science - Abstract
The formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), 4-hydroxy-2-nonenal (HNE), and 4-oxo-2-nonenal (ONE) in cod liver-, anchovy-, krill-, and algae oil during in vitro digestion with human gastrointestinal fluids was investigated. Adding rabbit gastric lipase, lipase inhibitor (orlistat) and tocopherols to cod liver oil, lipolysis and oxidation was also studied. Among the marine oils, the highest aldehyde levels (18 µM MDA, 3 µM HHE and 0.2 µM HNE) were detected after digestion of cod liver oil, while the lowest levels were detected in krill and algae oils. Addition of rabbit gastric lipase significantly increased the release of HNE during the digestion. Orlistat significantly reduced lipolysis and MDA formation. Formation of MDA and HHE was delayed by tocopherols, the tocopherol mix Covi-ox® T 70 EU being more effective than pure α-tocopherol.
- Published
- 2019
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