Cooking Juice Research Articles

감마선 조사에 따른 참치 자숙액의 위생화 및 기능성 변화 연구

In this study, the effect of gamma irradiation on the microbial contamination and biological activities of tuna cooking juices was investigated. Tuna cooking juice was by-produced during the canning processing, and had various functional components. But, it was shown that the tuna cooking juice was seriously contaminated. Gamma irradiation effectively reduced the microbial population in tuna cooking juice. Also, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, tyrosinse inhibitory activity, and ACE inhibitory activity of tuna cooking juices were all increased as a result of gamma irradiation. These results suggest that wasted tuna cooking juices can be used as a functional component in the food and cosmetic industries if the irradiation technology were applied.

Dipeptidyl-peptidase IV inhibitory activity of peptides derived from tuna cooking juice hydrolysates

The in vitro DPP-IV inhibitory activity of isolated peptides from of tuna cooking juice hydrolyzed by Protease XXIII (PR) and orientase (OR) was determined. The results showed that the peptide fractions with the molecular weight over 1422Da possessed the greatest DPP-IV inhibitory activity. The amino acid sequences of the three peptides isolated from PR and OR hydrolysates were identified by MALDI-TOF/TOF MS/MS, and they were Pro-Gly-Val-Gly-Gly-Pro-Leu-Gly-Pro-Ile-Gly-Pro-Cys-Tyr-Glu (1412.7Da), Cys-Ala-Tyr-Gln-Trp-Gln-Arg-Pro-Val-Asp-Arg-Ile-Arg (1690.8Da) and Pro-Ala-Cys-Gly-Gly-Phe-Try-Ile-Ser-Gly-Arg-Pro-Gly (1304.6Da), while they showed the dose-dependent inhibition effect of DPP-IV with IC50 values of 116.1, 78.0 and 96.4μM, respectively. In vitro simulated gastrointestinal digestion retained or even improved the DPP-IV inhibitory activities of the three peptides. The results suggest that tuna cooking juice would be a good precursor of DPP-IV inhibitor, and the DPP-IV inhibitory peptides can successfully passed through the digestive tract.

Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470μM to 1930μM and IC50 on superoxide anion was decreased from 3.91μg/mL to 1.29μg/mL at 50kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

Stability during cooking of anthelmintic veterinary drug residues in beef

Anthelmintic drugs are widely used for treatment of parasitic worms in livestock, but little is known about the stability of their residues in food under conventional cooking conditions. As part of the European Commission-funded research project ProSafeBeef, cattle were medicated with commercially available anthelmintic preparations, comprising 11 active ingredients (corresponding to 21 marker residues). Incurred meat and liver were cooked by roasting (40 min at 190°C) or shallow frying (muscle 8–12 min, liver 14–19 min) in a domestic kitchen. Raw and cooked tissues and expressed juices were analysed using a novel multi-residue dispersive solid-phase extraction method (QuEChERS) coupled with ultra-performance liquid chromatography-tandem mass spectrometry. After correction for sample weight changes during cooking, no major losses were observed for residues of oxyclozanide, clorsulon, closantel, ivermectin, albendazole, mebendazole or fenbendazole. However, significant losses were observed for nitroxynil (78% in fried muscle, 96% in roast muscle), levamisole (11% in fried muscle, 42% in fried liver), rafoxanide (17% in fried muscle, 18% in roast muscle) and triclabendazole (23% in fried liver, 47% in roast muscle). Migration of residues from muscle into expressed cooking juices varied between drugs, constituting 0% to 17% (levamisole) of total residues remaining after cooking. With the exception of nitroxynil, residues of anthelmintic drugs were generally resistant to degradation during roasting and shallow frying. Conventional cooking cannot, therefore, be considered a safeguard against ingestion of residues of anthelmintic veterinary drugs in beef.

Aromas potentiality of tuna cooking juice concentrated by nanofiltration

Tuna cooking juices contain high organic load preventing the rejection in the environment without treatment. But the effluents present an interesting fishy odour and it is worth recovering aroma compounds. In this work, two industrial tuna cooking juices were concentrated by nanofiltration. Nanofiltration performance was discussed in terms of permeation fluxes, organic matter retention and impact on the aromatic properties of juices. NF sharply decreases the global intensity of juices and modifies their aromatic equilibrium. However, the main characteristics and the marine nature of juices were kept. A pre-treatment by microfiltration (MF) induces a marked increase in permeation fluxes during NF concentration while it slightly affects the aromatic properties of juice.

Impact of processing on stability of angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from tuna cooking juice

In this study, angiotensin I-converting enzyme (ACE) inhibitory peptides, which had previously been identified in an active gelfiltration fraction from tuna cooking juice, were examined for the stability of their inhibitory properties and composition changes during processing and in the presence of gastrointestinal proteases. Results indicated that ACE inhibitory peptides reserved almost the same composition before and after various temperatures (20–100 °C), levels of pressure (50–300 MPa) and pH (2–10) treatments. ACE inhibitory peptides retained 95–99% activity after simulated digestion. High Performance Liquid Chromatography (HPLC) chromatograph peptide mappings exhibited slight differences before and after temperature (100 °C), pressure (300 MPa) and pH (2, 10) treatments. Our results indicate that tuna cooking juice-derived ACE inhibitory peptides possess some degree resistance to the influence of temperature, pressure, pH treatments, and gastrointestinal proteases.

The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols-β-sitosterol or stigmasterol

The feasibility of liposomes with cholesterol substituted by phytosterols and the effect of antihypertensive oligopeptides encapsulated in liposomes on blood pressure of spontaneously hypertensive rats (SHRs) were investigated. β-Sitosterol or stigmasterol was used as a substitute for cholesterol to prepare liposomes. OA3, angiotensin-I-converting enzyme (ACE) inhibitory oligopeptides derived from tuna cooking juice, was the agent used to lower the blood pressure in SHRs. Results indicated that sterol contained in liposomes showed better effect for OA3 encapsulation. The highest efficiency was observed when the molar ratio of lecithin/phytosterols was 1/0.5. Encapsulation efficiencies were 50% and 49% for β-sitosterol and stigmasterol, respectively. Furthermore, stabilities of storage, pH, oxidation and gastrointestinal enzyme exhibited no significant difference irrespective of sterol composition. Liposomes containing cholesterol or phytosterol all lowered blood pressure slowly as evaluated in vivo in SHRs. Therefore, replacing cholesterol with phytosterols in preparing liposomes is feasible and recommended.

Estandarización de la pre limpieza del jugo de caña de azúcar para las estancias paneleras de san marcos-sucre

<p align="left">La producción de panela en Colombia es de 1'587.893 Ton/año, que representaron 538.905 millones de pesos en 2002, cifra que convierte al país en el segundo productor mundial. El cambio de hábitos alimenticios y el estilo de vida de la población, así como la rápida evolución social y tecnológica que viene experimentando la humanidad, representan una amenaza para la supervivencia de esta agroindustria, la cual se encuentra todavía en una etapa primaria de desarrollo, a pesar de ser la base de la economía de varias regiones del territorio colombiano. Las nuevas tendencias de la sociedad hacia una alimentación natural han creado un mercado potencial. Se espera, entonces, que esta investigación se convierta en una herramienta importante para mantener e incrementar el consumo de panela tradicional, mejorando aspectos importantes en la prelimpieza de jugos, ya que una de las razones por las cuales el proceso de producción es lento, es la deficiencia que existe en el envío de un jugo limpio a la cocción. Con este propósito se caracterizó el jugo de caña y se realizaron pruebas con modelos de prelimpiadores establecidos por el CIMPA (Centro para la Investigación y el Mejoramiento de la Agroindustria Panelera) para medir la velocidad de pre limpieza y escoger el mejor diseño. La información fue tabulada y utilizada para aplicar un diseño experimental que ayudó a interpretar todos los datos y a llegar a las conclusiones y recomendaciones que se presentan en este trabajo.</p>

Nanofiltration of concentrated and salted tuna cooking juices

Tuna cooking juice from a Tunisian tuna-processing unit has a high level of polluting load: chemical oxygen demand (COD) is comprised between 4 and 20 g L −1, nitrogen kjedahl (NK) between 0.6 and 3 g L −1 and dry matter between 120 and 160 g L −1. The juice has thus to be treated before being rejected into the environment. This paper considers the nanofiltration (NF) of these concentrated organic/inorganic mixtures using an AFC 30 (NF) membrane. The work focusses on the effect of organic and inorganic matters on the permeate flux and rejections of these matters. For this purpose, mixtures of salt and organic pollution (COD), used as model solutions, were prepared by the dilution of a typical industrial tuna cooking juice. The permeate flux was found to decrease when salt and organic matter concentrations increase. The recovery rate in organic matter decreases with increasing salt or organic matter content and the recovery rate of salt decreases when the COD concentration increases.

Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)

Abstract The antioxidative activity of isolated peptides from of tuna cooking juice hydrolysates by orientase was determined. The results showed that, among the hydrolysates obtained under different hydrolysis time, the highest antioxidative activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacity were presented at 60 min. Then, the protein hydrolysate was subjected to a Sephadex G-25 gel filtration chromatography, and five major fractions were obtained. Peptide fractions ranging from 400 to 1500 Da showed the highest antioxidative activity among all fractions. The peptide fractions were further isolated using the two-step high performance liquid chromatography (HPLC-1 and HPLC-2), and six and three fractions were obtained, respectively. The final three antioxidative peptides comprised 4–10 amino acids sequences were observed, and the structures of the peptides were Pro-Val-Ser-His-Asp-His-Ala-Pro-Glu-Tyr (1305 Da), Pro-Ser-Asp-His-Asp-His-Glu (938 Da), and Val-His-Asp-Tyr (584 Da), respectively. We thus conclude that antioxidative hydrolysates from tuna cooking juice may be useful ingredients in food and nutraceutical applications.

Absorption‐enhancing Treatments for Antihypertensive Activity of Oligopeptides from Tuna Cooking Juice: In Vivo Evaluation in Spontaneously Hypertensive Rats

ABSTRACT The aim of this study was to evaluate the absorption‐enhancing effect for antihypertensive activity of an angiotensin I‐converting enzyme (ACE) inhibitory oligopeptides in spontaneously hypertensive rats (SHR). The oligopeptides OA3, derived from tuna cooking juice, significantly reduced systolic blood pressure (SBP) in SHR at the doses of 0.5, 0.75, and 1.0 g/kg body weight; their efficacies were exhibited in a dose‐dependent manner. Emulsification, microencapsulation, and lipophilization were applied to enhance the antihyperten‐sive activity of OA3 at the dose of 0.5 g/kg body weight in SHR individually. Lipophilization revealed most effectively by 16 mm Hg in SBP in SHR 4 h after oral administration; the significant different effect lasted more than 6 h. Such efficacy is greater than that from no further treated OA3 with the dose of 1.0 g/kg body weight. Enhancing treatments by using 30% gum Arabic and 30% lecithin exhibited minor effects by 13 and 11 mm Hg, respectively. Results imply that these additional treatments could further enhance and extend the antihyperten‐sive effect of OA3 oligopeptides. This suggests that absorption‐enhancing treatments improve the bioavailability of oligopeptides to exhibit higher antihypertensive effect. Furthermore, these enhancing effects may be brought about by the changes in cell membrane permeation or the protection of oligopeptides.

Technical and economical evaluation of an integrated membrane process capable both to produce an aroma concentrate and to reject clean water from shrimp cooking juices

Seafood industries generate effluents with a high organic polluting load. Among these, cooking juices contain potentially valuable aromas. Previous works have shown that a two-step integrated membrane process, combining a desalination by electrodialysis and a concentration by reverse osmosis, was technically feasible to recover natural marine aromas. This paper is focussed on a method allowing to estimate the membrane surface area needed to process a cooking juice with given characteristics (volume, concentrations of mineral and organic matter…) and then to estimate the process earning power. In the case of shrimp cooking juice concentration, such a process seems economically interesting as the pay-back time was shown to be inferior to three years.

Supercritical CO2 extraction and concentration of n-3 polyunsaturated fatty acid ethyl esters from tuna cooking juice

Cooking is an important step in the tuna canning process; it usually produces functional solubilized proteins and lipids. The objective of this study was to recover and increase the concentration of functional n−3 fatty acids from the lipids in cooking juice. The lipids contained 12.98% eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) after ethyl esterification and increased to 37.4% with subsequent urea adduct fractionation. Supercritical carbon dioxide extraction was further used to increase the concentration of EPA and DHA ethyl esters. The ratio of EPA+DHA ethyl esters (high-molecular-weight components) to that of C16 and C18∶1 fatty acid ethyl esters (low-molecular-weight components) was used as a separation index for evaluating the process variables. Experimental results indicated that a high CO2 density caused a low separation factor. At 1500 psig and 328.2 K, the extraction collected over 600 L CO2, displaying an accepted concentration factor of EPA+DHA ethyl esters herein. About 80% yield of EPA and DHA was obtained and the ethyl esters increased from 37.4% to 54.3%.

Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma Quality

ABSTRACT: An industrial mussel cooking juice was treated by a 3‐step process to produce a natural aroma concentrate and a cleaned water stream. The juice was centrifuged before being desalinated by electrodialysis and then concentrated by reverse osmosis. As a result of this combined process, most of the physicochemical properties of the reverse osmosis permeate were reduced below the discharge standards. The concentrate was examined by a trained sensory panel (triangular tests, sensory profiles) and by gas chromatography/mass spectrometry. The sensory profile of the concentrate was shown as slightly different from the unprocessed mussel cooking juice one. Nevertheless, the concentration process preserved the native characteristic aroma of the cooked mussel, of interest to human or pet food industries.

Utilization of cooking juice of young tuna processed into canned tuna as condiments: Effect of enzymatic hydrolysis and membrane treatment

: Tuna cooking juice containing approximately 4% solubilized proteins was collected and hydrolyzed by two commercial enzymes, Orientase (O-R) and Protease XIII (A-O). To separate and concentrate the protein hydrolysate, ultrafiltration (UF) and reverse osmosis (RO) were used. Results indicated that the active enzyme A-O displayed greater quantities Vmax/Km than O-R. After 5 h of incubation at 50°C with a ratio of substrate : enzyme = 25 : 1 v/v the degree of protein hydrolysis in tuna cooking juice was approximately 32%, and total free amino acid contents of the cooking juice hydrolysates were 6.80 (O-R) and 8.33 (A-O) mmol/100 mL. After UF via an AF-30-1812-T cartridge equipped with a molecular weight cut-off (MWCO) of 10 kDa, the enzyme active residues in retentate were 20.59 and 19.89%, and the total free and essential amino acids of the permeate were 7.01, 3.75 and 6.77, 3.27 mmol/100 mL for O-R and A-O, respectively. The hydrolysates mainly consisted of peptides less than 2 kDa according to gel filtration. Sensory evaluation of concentrated hydrolysates through RO confirmed that aroma, umami taste and overall quality of the hydrolysates were suitable as a condiment.

Recovery by nanofiltration and reverse osmosis of marine flavours from seafood cooking waters

Cooking waters from buckies, shrimps and tuna have a high level of polluting load (Chemical Oxygen Demand — COD — comprised between 5 and 40 gO 2/L) and have to be treated before being rejected in the environment. However, these juices seem to contain interesting flavour compounds. This recovery would allow the industrialists to diminish the waste water treatment cost and to recover high added value molecules. In this work, a membrane process system consisting in ultrafiltration (UF) followed by uanofiltration (NF) or reverse osmosis (RO) was used to reduce the pollution load and to concentrate flavour compounds of seafood cooking juices (buckies, shrimps and tuna). The first ultrafiltration step (cut-off: 0.02 μm) consisted in clarifying the cooking waters in order to increase fluxes of the following filtrations. NF (cut-off: 300 Da) did not seem to be efficient enough for flavour recovery, whereas RO was, for shrimps and buckies cooking juices. At the opposite, aromas contained in the tuna cooking juice were not perfectly retained by the RO membrane used. Nevertheless, the polluting load was considerably decreased after RO (COD reduced by 95% for shrimps and buckies and 85% for tuna).

1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice

ABSTRACT: Protease XXIII, from Aspergillus oryzae, was used to hydrolyze tuna cooking juice at 37°C for up to 6 h. The hydrolyzate obtained at the degree of hydrolysis of 25.68% (after hydrolysis for 2.5 h) displayed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging effect, reaching 82.19%. Six major fractions (A, B, C, D, E, and F) of this hydrolyzate were obtained by Sephadex G-25 column chromatography using a 0.05 M phosphate buffer (pH 6.5) as the mobile phase. All six fractions displayed a scavenging effect for the DPPH radical, but the scavenging effect was only obvious in two fractions (B and C). After the solid content of hydrolyzates was concentrated from one to five times, the scavenging effect of the DPPH radical increased from 17% to 75% for fraction B, and from 13% to 66% for fraction C. Seven anti-oxidative peptides were isolated from the hydrolyzates (mixture of B and C fractions) by reversed-phase HPLC. The peptide sequences comprised four to eight amino acid residues, including Val, Ser, Pro, His, Ala, Asp, Lys, Glu, Gly, or Tyr.