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Production and Microencapsulation of Protein Hydrolysate of Pink Perch (Nemipterus japonicus) By-Products Obtained from Surimi Industry for Its Sustainable Utilization

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Abstract

During surimi processing, large amount of the head & viscera is generated as by-product, which is either discarded or used for production of low value products such as fish feed. This study presents technology for sustainable utilization of by-products as high value-added products which indirectly reduces environmental pollution. Response Surface Methodology was used to define the optimal conditions for protein hydrolysates production. Different temperature (25–70 °C), time (20–120 min), and enzyme concentrations (0.05–0.2%) were optimized to obtain the maximum yield of Pink Perch Head & Viscera Protein Hydrolysate (PHVPH). The analysis of PHVPH revealed high amount of essential amino acids (35%) with 15% degree of hydrolysis, good functional properties, and moderate antioxidant properties (24.8%). The PHVPH was further microencapsulated using combination of wall material (maltodextrin, sodium alginate, gum Arabic and carboxyl methyl cellulose) to reduce the bitterness, fishy odor and hygroscopicity of PHVPH. Efficiency of microencapsulation process of PHVPH was assess by physiochemical properties, antioxidant activity, chemical bond (FTIR), microstructure (SEM) and sensory acceptability. The presence of PHVPH in the structure of microcapsule was proved by FTIR spectrometry. In addition, sensory evaluation of PHVPH and microencapsulated protein hydrolysate suggested that the microencapsulation process has been effective method in reducing the bitterness and odor of PHVPH powder and enhance its value in food formulation.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

This work was supported by the Department of Biotechnology, Government of India [Grant Number BT/IN/INNO-INDIGO/12/NK/2017-18]; The Research Council of Norway [Grant Number 281262].

Funding

This work was supported by the Department of Biotechnology [Grant Number BT/IN/INNO-INDIGO/12/NK/2017-18]; The Research Council of Norway [Grant Number 281262].

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Authors and Affiliations

  1. Amity Food and Agricultural Foundation, Amity University Uttar Pradesh, Noida, India

    Asha Kumari, Nutan Kaushik &  Khushboo

  2. Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India

    Asha Kumari &  Khushboo

  3. SINTEF Ocean, Trondheim, Norway

    Rasa Slizyte

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Contributions

Conceptualization: NK, RS; Methodology: NK, RS, AK; Formal analysis: NK, AK, RS; Investigation: NK, RS, AK, K; Writing—original draft preparation—review and editing: AK, NK, RS; Review Draft: NK, RS, AK, K; Funding acquisition: NK, RS.

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Kumari, A., Kaushik, N., Slizyte, R. et al. Production and Microencapsulation of Protein Hydrolysate of Pink Perch (Nemipterus japonicus) By-Products Obtained from Surimi Industry for Its Sustainable Utilization. Waste Biomass Valor 14, 209–226 (2023). https://doi.org/10.1007/s12649-022-01853-3

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