Anwar Noman

Polyvinyl alcohol (PVA)/chitosan (CS)-based films incorporated with Antrodia cinnamomea polysaccharide (ACP) and tea tree essential oil (TTEO) were developed using a solution casting method. The physicochemical, bioactive, and structural attributes, as well as the effects of these films on post-harvest ‘Yuluxiang’ pears, were assessed. The results demonstrated strong interactions among all functional components. The integration of ACP reinforced the mechanical properties of PVA/CS-based films, whereas the combined incorporation of ACP/TTEO enhanced water resistance, ultraviolet-light shielding ability, and barrier performance against oxygen and water vapor. Contact angle measurements showed that the PVA/CS/ACP/TTEO composite film exhibited superior wettability and adhesion to pear surfaces. Furthermore, the PVA/CS/ACP/TTEO composite film exhibited potent antibacterial activity, recording 99.99% inhibition against Staphylococcus aureus and 99.91% against Escherichia coli. TGA and DTG analyses suggested that ACP improved the thermal stability and restricted the film’s degradation rate. Antioxidant assays revealed that the incorporation of ACP and TTEO markedly elevated the antioxidant ability of the PVA/CS-based film. After 21 days of storage, the PVA/CS/ACP/TTEO composite film effectively maintained firmness, titratable acidity, vitamin C levels, and the activities of superoxide dismutase and catalase in post-harvest pears. Moreover, the composite film delayed fruit yellowing and oiliness, lowered the accumulation of hydrogen peroxide and malondialdehyde, and significantly reduced microbial counts (p < 0.05). This study demonstrates that the fabricated PVA/CS/ACP/TTEO composite film possesses the ability to extend the shelf life of perishable fruits under ambient storage conditions.

While representing a valuable source of high-quality protein, meat products have certain limitations, including their susceptibility to lipid oxidation and a general lack of complex carbohydrates, like dietary fiber. This study explores the potential of prickly pear peel (PPP), an agricultural...

Heavy metals (HMs) contamination significantly threatens plants, animals, aquatic ecosystems, and public health. HMs’ accumulation in aquatic environments has become a serious environmental issue due to their high stability, bioaccumulation, and biomagnification properties. These metals enter ecosystems through both natural sources and/or human activities. The toxicity of HMs poses a threat to the aquaculture sector’s sustainability by negatively affecting fish growth, reproduction, and overall physiology. Exposure to HMs in various forms can cause environmental damage, which may affect human health through direct poisoning symptoms or other adverse effects. One such effect is the increased production of reactive oxygen species (ROS), crucial metabolites that modulate the functions of pathogenic organisms and lead to oxidative stress. This, in turn, can contribute to the onset and exacerbation of numerous diseases that threaten human health. This review article examines the potential sources of HMs contamination in aquatic organisms, the impact of this contamination on the generation of ROS, and the implications for human health resulting from the consumption of contaminated aquatic products.

In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5. The hydrolysis time was studied and investigated at 1, 3, and 6 h, and the (DH) degree of hydrolysis was recorded at 16.56%, 22.23%, and 25.48%, respectively. The greatest yield value was 17.83% at DH 25.48%. By increasing the DH up to 25.48%, the crude protein and total amino acid composition of the hydrolysate were 88.19% and 86.03%, respectively. Moreover, more peptides with low molecular weight were formed during hydrolysis, which could enhance the functional properties of FPH, particularly the solubility property ranging from 85% to 97%. FTIR analysis revealed that enzymatic hydrolysis impacted the protein’s secondary structure, as indicated by a remarkable wavelength of amide bands. Additionally, antioxidant activities were investigated and showed high activity of DDPH radical scavenging, and hydroxyl radical scavenging demonstrated remarkable activity. The current findings demonstrate that the functional, structural, and antioxidant characteristics of FPH might make it an excellent source of protein and suggest potential applications in the food industry.

Optimization of the enzymolysis process for preparing peanut protein hydrolysates using alcalase and trypsin was performed by employing the central composite design (CCD) of response surface methodology (RSM). The independent variables were solid-to-liquid ratio (S/L), enzyme-to-substrate ratio (E/S), pH, and reaction temperature, while the response variables were degree of hydrolysate (DH), α-amylase, and α-glucosidase inhibitory activity. The highest DH (22.84% and 14.63%), α-amylase inhibition (56.78% and 40.80%), and α-glucosidase inhibition (86.37% and 86.51%) were obtained under optimal conditions, which were S/L of 1:26.22 and 1:30 w/v, E/S of 6% and 5.67%, pH of 8.41 and 8.56, and temperature of 56.18 °C and 58.75 °C at 3 h using alcalase (AH) and trypsin (TH), respectively. Molecular weight distributions of peanut protein hydrolysates were characterized by SDS-PAGE, which were mostly ˂10 kDa for both hydrolysates. Lyophilized AH and TH had IC₅₀ values of 6.77 and 5.86 mg/mL for α-amylase inhibitory activity, and 6.28 and 5.64 mg/mL for α-glucosidase inhibitory activity. The IC₅₀ of AH and TH against DPPH radical was achieved at 4.10 and 3.20 mg/mL and against ABTS radical at 2.71 and 2.32 mg/mL, respectively. The obtained hydrolysates with antidiabetic activity could be utilized as natural alternatives to synthetic antidiabetics, particularly in food and pharmaceutical products.

The objective of this work was to optimize the hydrolysis conditions of hybrid sturgeon (Huso dauricus × Acipenser schrenckii) protein using flavourzyme and compound proteinase, and to evaluate the antioxidant activity of hydrolysates. The lyophilized flavourzyme hydrolysate (FH) and compound proteinase hydrolysate (CPH) with degree of hydrolysis of 18.16% and 19.35% under optimal conditions had 85.36% and 87.24% protein content, 89.19 and 96.97 g/100 g protein total amino acid content, 92.86% and 95.12% protein solubility, and 902.47 nm and 1025.76 nm particle size, respectively. The CPH had the highest DPPH and ABTS radical scavenging activities, which were 71.04 and 66.84% with IC50 at 2.85 and 3.37 mg/mL, respectively; while the FH had higher metal-chelating activity, which was 58.37% with IC50 at 24.81 mg/mL. The obtained hydrolysates have excellent antioxidant properties and could be used as food additives and natural substitutes for synthetic antioxidants compounds, particularly in food and pharmaceuticals.

Protein hydrolysates could be a natural and safer source of antioxidant peptides. The purpose of this study was to optimize the hydrolysis of Huso dauricus × Acipenser schrenckii sturgeon proteins using bromelain and purify antioxidant peptides from hydrolysate. The degree of hydrolysis of...

Grass turtle muscle was hydrolyzed with papain enzyme to produce protein hydrolysate (PH) and the degree of hydrolysis (DH) was determined. Under optimal conditions, the highest DH was 19.52% and the yield was recorded as 17.26%. Protein content of the hydrolysates was ranged from 73.35% to 76.63%. Total amino acids were more than 96.77% for each PH. The PH obtained at DH 19.52% achieved excellent solubility and emulsifying activity which were 95.56% and 108.76 m²/g, respectively at pH 6. Foam capacity amounted 100% in PH of DH 19.52% at pH 2, and water‐holding capacity was 4.38 g/g. The antioxidant activity showed the strongest hydroxyl radical scavenging activity (95.25%), ABTS (84.88%), DPPH (75.89%), iron chelating (63.25%), and cupper chelating (66.90%) at DH 11.96%, whereas reducing power (0.88) at DH 19.52%. Thus, the findings indicated that utilization of grass turtle muscle protein hydrolysate is a potential alternative protein resource to improve the nutritional and functional properties in food ingredients and product formulations.

The structural and physicochemical characteristics of protein hydrolysates prepared from Chinese sturgeon through the enzymatic hydrolysis process were evaluated. Two different enzymes including papain and alcalase 2.4L were used in the hydrolysis process. The papain enzyme significantly increased the degree of hydrolysis (20.62%) and decreased the ζ‐potential (12.4 ± 1.31 mV) as compared to the alcalase enzyme, which represented 15.55% and 15.53 ± 0.77 mV, respectively. Alcalase 2.4L hydrolysate exhibited smaller particle size (822.047 ± 61.26 nm) than papain hydrolysate (1425.39 ± 44.82 nm). Hydrolysis by papain and alcalase 2.4L enzymes decreased the molecular weights (MW ≤ 1,000 Da) to 98.27% and 86.84%, respectively. The surface hydrophobicity and turbidity of the hydrolysates significantly affected by enzyme type and protein concentrations. By using the X‐ray diffraction analysis, the papain hydrolysate showed a higher relative crystallinity degree (30.33%) than alcalase 2.4L hydrolysate (29.40%), whereas the Fourier transform infrared spectroscopy showed more clearly peaks for the amide bands of alcalase hydrolysate. The thermal properties also affected by enzymatic hydrolysis conditions, since the melting temperatures were 159.17 and 149.58 °C, whereas the rate of mass loss was 67.04% and 62.8%, for papain and alcalase hydrolysates, respectively. Practical Application: The enzymatic hydrolysis process of proteins is employed to obtain the nutritionally and functionality important peptides that result during the preparation of fish protein hydrolysate. The objective of this study was to investigate the structural and physicochemical characteristics of protein hydrolysate prepared from Chinese sturgeon. This study showed that these characteristics were affected by enzymatic hydrolysis conditions especially enzyme type. The finding of this study may be useful in terms of providing new information on the properties of the protein hydrolysate and the structural changes resulting from controlled enzymatic hydrolysis conditions. Overall, these conditions could potentially alter the secondary structure of the protein hydrolysates or peptides and enhance their functional properties.

Degree of hydrolysis (DH), yield, amino acid profile, protein solubility, and antioxidant activity of Chinese sturgeon protein hydrolysates, as influenced by thermal pretreatment, ultrasonic (US), microwave (MW), and combined US‐microwave pretreatments were investigated. Initially, the samples were subjected to thermal pretreatments in order to measure their effect on DH, which increased at 55°C. The DH recorded 7.63, 5.55, and 6.02% for US, MW, and combined US‐MW pretreatment (US + MW), respectively, at the optimal time (8 min). The enzymatic hydrolysis (EN) of pretreated samples increased the DH to 19.41, 14.18, and 16.91% for US + EN, MW + EN, and US + MW + EN, respectively. The US + EN treatment was most effective for obtaining higher DH and yield, which were 19.41% and 18.62%, respectively. The use of US + EN also resulted in an increase in the percentage of molecular weights (≤1,000 Da), amino acid content and protein solubility, which reached 89.24, 80.08, and 98.58%, respectively. While, US + MW + EN pretreatment has achieved the highest antioxidant activities by IC₅₀ of 1,1‐diphenyl‐2‐picrylhydrazyl and 2,2‐Azinobis (3‐ehtylbenzothiazoli‐ 6‐sulfnic acid), which were 3.01 and 1.85 mg/ml, respectively, in addition to the reducing power assay, which was 0.528 at a protein concentration of 5 mg/ml. Therefore, US and combined US‐MW techniques can play a promising role in the production of protein hydrolysates and the improvement of their antioxidant properties. Practical applications Nowadays, interest in Chinese sturgeon production has increased as a promising source of protein and antioxidant peptides. The optimal thermal pretreatment can be used to enhance the degree of hydrolysis. The results indicated that the use of ultrasound as a pretreatment enhanced the degree of hydrolysis, which could be useful in the preparation of protein hydrolysate with higher yields. The use of combined US‐MW significantly improved the antioxidant properties of the protein hydrolysate. The combined US‐MW technique is a novel method for obtaining valuable peptides and protein hydrolysates that can be applied as antioxidant constituents in the food products.