Locust protein hydrolysates have the potential to enhance the storage stability of cheese

Current Research in Food Science - Tập 7 - Trang 100561 - 2023
Shubam Singh1, Hina F. Bhat2, Sunil Kumar1, Mehnaza Manzoor3, Aunzar B. Lone1, Pawan Kumar Verma4, Rana Muhammad Aadil5, Konstadina Papastavropoulou6, Charalampos Proestos6, Zuhaib F. Bhat1
1Livestock Products Technology, SKUAST, Jammu, India
2Animal Biotechnology, SKUAST, Kashmir, India
3Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India
4Veterinary Pharmacology and Toxicology, SKUAST-J, Jammu, India
5National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
6Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece

Tài liệu tham khảo

Ahmed, 2014, Effect of sorbic acid on the storage quality of kaladhi, an acid-coagulated milk product, J. Food Sci. Technol., 51, 4040, 10.1007/s13197-013-0962-6 Althwab, 2021, Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread, Br. Food J., 123, 3576, 10.1108/BFJ-11-2020-1052 Baiano, 2020, Edible insects: an overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications, Trends Food Sci. Technol., 100, 35, 10.1016/j.tifs.2020.03.040 Bawa, 2020, Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder, J. Food Process. Preserv., 44, 10.1111/jfpp.14601 Bhat, 2014, Prospects for in vitro cultured meat- a future harvest, 1663 Bhat, 2022, Ultrasonication as an emerging technology for processing of animal-derived foods: a focus on in vitro protein digestibility, Trends Food Sci. Technol., 124, 309, 10.1016/j.tifs.2022.04.012 Bhat, 2021, Emerging processing technologies for improved digestibility of muscle proteins, Trends Food Sci. Technol., 110, 226, 10.1016/j.tifs.2021.02.010 Bhat, 2021, Thermal processing implications on the digestibility of meat, fish and seafood proteins, Compr. Rev. Food Sci. Food Saf., 20, 4511, 10.1111/1541-4337.12802 Bhat, 2019, Pulsed electric field improved protein digestion of beef during in vitro gastrointestinal simulation, LWT--Food Sci. Technol., 102, 45, 10.1016/j.lwt.2018.12.013 Bhat, 2019, Pulsed electric field: effect on in vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi, Food Res. Int., 120, 793, 10.1016/j.foodres.2018.11.040 Bhat, 2021, Processing technologies for improved digestibility of milk proteins, Trends Food Sci. Technol., 118, 1, 10.1016/j.tifs.2021.09.017 Bhat, 2021, Processing technologies for improved digestibility of egg proteins, Compr. Rev. Food Sci. Food Saf., 20, 4703, 10.1111/1541-4337.12805 Brogan, 2021, Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silkworm pupae (Bombyx mori) insect powders, LWT--Food Sci. Technol., 152, 10.1016/j.lwt.2021.112314 Bukhari, 2012, Effect of ambient storage on the quality characteristics of kaladhi-an acid coagulated milk product, Am. J. Food Technol., 7, 192, 10.3923/ajft.2012.192.203 Carrillo, 2017, Native and heated hydrolysates of milk proteins and their capacity to inhibit lipid peroxidation in the zebrafish larvae model, Foods, 6, 81, 10.3390/foods6090081 Clarkson, 2018, Potential of extracted Locusta migratoria protein fractions as value-added ingredients, Insects, 9, 20, 10.3390/insects9010020 Dua, 2015, Effect of lemon peel extract on the oxidative stability and storage quality of tabak-maz, traditional fried mutton ribs, Nutr. Food Sci., 45, 662, 10.1108/NFS-01-2015-0006 Farrag, 2020, Physicochemical properties of white soft cheese supplemented with encapsulated olive phenolic compounds, Egypt. J. Chem., 63, 2921 Guarnieri, 2022, Antimicrobial properties of chitosan from different developmental stages of the bioconverter insect Hermetia illucens, Sci. Rep., 12, 8084, 10.1038/s41598-022-12150-3 Hall, 2020, Effect of microwave-assisted enzymatic hydrolysis of cricket (Gryllodes sigillatus) protein on ACE and DPP-IV inhibition and tropomyosin-IgG binding, J. Funct.Foods, 64, 10.1016/j.jff.2019.103634 Hall, 2018, Effect of enzymatic hydrolysis on bioactive properties and allergenicity of cricket (Gryllodes sigillatus) protein, Food Chem., 262, 39, 10.1016/j.foodchem.2018.04.058 Jónsdóttir, 2016, The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems, J. Sci. Food Agric., 96, 2125, 10.1002/jsfa.7328 Kaur, 2015, Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets, Nutr. Food Sci., 45, 793, 10.1108/NFS-05-2015-0066 Kalem, 2018, Tinospora cordifolia: a novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products, J. Food Process. Preserv., 42, 10.1111/jfpp.13774 Kalem, 2017, Terminalia arjuna: a novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods, Food Sci. Hum. Wellness, 6, 167, 10.1016/j.fshw.2017.08.001 Kim, 2022, Application of edible insects as novel protein sources and strategies for improving their processing, Food Science of Animal Resources, 42, 372, 10.5851/kosfa.2022.e10 Kingwascharapong, 2021, Ultrasound-assisted extraction of protein from Bombay locusts and its impact on functional and antioxidative properties, Sci. Rep., 11, 10.1038/s41598-021-96694-w Kouser, 2023, Aloe barbadensis-based bioactive edible film improved lipid stability and microbial quality of the cheese, Foods, 12, 229, 10.3390/foods12020229 Leni, 2020, Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates, Sci. Rep., 10, 1228, 10.1038/s41598-020-57863-5 Li, 2017, Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates, Process Biochem., 53, 116, 10.1016/j.procbio.2016.11.010 Li, 2013, Inhibition of frozen storage-induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition, Int. J. Food Sci. Technol., 48, 1916, 10.1111/ijfs.12171 Liu, 2017, Antioxidant activity and stability study of peptides from enzymatically hydrolyzed male silkmoth, J. Food Process. Preserv., 41, 10.1111/jfpp.13081 Lone, 2023, Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion, Innovat. Food Sci. Emerg. Technol., 86, 10.1016/j.ifset.2023.103364 Lone, 2023, Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication, Food Chem., 423, 10.1016/j.foodchem.2023.136350 Meshulam-Pascoviche, 2022, Big opportunities for tiny bugs: processing effects on the techno-functionality and digestibility of edible insects, Trends Food Sci. Technol., 122, 265, 10.1016/j.tifs.2022.02.012 Mintah, 2019, Techno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: effect of multiple mode sonochemical action, Ultrason. Sonochem., 58, 10.1016/j.ultsonch.2019.104676 Mintah, 2020, Characterization of edible soldier fly protein and hydrolysate altered by multiple-frequency ultrasound: structural, physical, and functional attributes, Process Biochem., 95, 157, 10.1016/j.procbio.2020.05.021 Mudd, 2022, In vivo antioxidant effect of edible cricket (Gryllodes sigillatus) peptides using a Caenorhabditis elegans model, Food Hydrocolloids for Health, 2, 10.1016/j.fhfh.2022.100083 Mukherjee, 2016, Reduced protein carbonylation of cube steak and catfish fillet using antioxidative coatings containing cheddar whey, casein hydrolysate and oolong tea extract, Annals: Food Sci. Technol., 17, 529 Nongonierma, 2017, Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: a review, Innovative Food Sci. Emerging Technol., 43, 239, 10.1016/j.ifset.2017.08.014 Ochiai, 2022, Edible insect Locusta migratoria shows intestinal protein digestibility and improves plasma and hepatic lipid metabolism in male rats, Food Chem., 396, 10.1016/j.foodchem.2022.133701 Park, 2010, Antibacterial activity of house fly-maggot extracts against MRSA (Methicillin-resistant Staphylococcus aureus) and VRE (Vancomycin-resistant enterococci), J. Environ. Biol., 31, 865 Purschke, 2018, Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis, Eur. Food Res. Technol., 244, 999, 10.1007/s00217-017-3017-9 Rowe, 2020, Insects farmed for food and feed-global scale, practices, and policy, Center for Open Science Singh, 2023, Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion, Ultrason. Sonochem., 98, 10.1016/j.ultsonch.2023.106482 Singh, 2014, Effect of clove oil on the storage quality of aerobically packaged fibre-enriched chevon cutlets, Journal of Meat Science, 10, 36 Singh, 2014, Effect of mincing on the quality characteristics of chevon cutlets, J. Anim. Res., 4, 193, 10.5958/2277-940X.2014.00005.9 Singh, 2015, Effect of processed oats and clove oil on the characteristics and storage quality of aerobically packaged chevon cutlets, Indian Journal of Small Ruminants, 21, 76, 10.5958/0973-9718.2015.00009.4 Shwaiki, 2020, Study on the characterisation and application of synthetic peptide Snakin-1 derived from potato tubers-Action against food spoilage yeast, Food Control, 118, 10.1016/j.foodcont.2020.107362 Tacias-Pascacio, 2020, Use of Alcalase in the production of bioactive peptides: a review, Int. J. Biol. Macromol., 165, 2143, 10.1016/j.ijbiomac.2020.10.060 Tao, 2016 Tkaczewska, 2020, Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings-A review, Trends Food Sci. Technol., 106, 298, 10.1016/j.tifs.2020.10.022 van Huis, 2013 Villasenor, 2022, Mexican grasshopper (Sphenarium purpurascens) as source of high protein flour: techno-functional characterization, and in silico and in vitro biological potential, Food Res. Int., 162, 10.1016/j.foodres.2022.112048 Wang, 2020, Antibacterial activity of trypsin-hydrolysed camel and cow whey and their fractions, Animals, 10, 337, 10.3390/ani10020337 Yang, 2020, Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk, Int. J. Food Microbiol., 335, 10.1016/j.ijfoodmicro.2020.108891 Zargar, 2017, Effect of incorporation of carrot on the quality characteristics of chicken sausages, Indian J. Poultry Sci., 52, 91, 10.5958/0974-8180.2017.00019.8 Zielinska, 2017, Antioxidant and anti-inflammatory activities of hydrolysates and peptide fractions obtained by enzymatic hydrolysis of selected heat-treated edible insects, Nutrients, 9, 970, 10.3390/nu9090970