Biochemical and Antioxidant Properties of Recovered Solids with pH Shift from Fishery Effluents (Sardine Stickwater and Tuna Cooking Water)
Large volumes of liquid waste are generated in processing operations of seafood industry. Such effluents have high concentrations of soluble protein, but it is necessary to concentrate it for utilization. Therefore, the present study investigated the effects of the use of hydrochloric (HCl) and tric...
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| Veröffentlicht in: | Waste and biomass valorization 2021-04, Vol.12 (4), p.1901-1913 |
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| creator | Martínez-Montaño, Emmanuel Osuna-Ruíz, Idalia Benítez-García, Israel Osuna, Clarissa Osuna Pacheco-Aguilar, Ramón Navarro-Peraza, Rosa Stephanie Sánchez, María Elena Lugo Hernández, Crisantema Spanopoulos-Hernández, Milton Salazar-Leyva, Jesús Aarón |
| description | Large volumes of liquid waste are generated in processing operations of seafood industry. Such effluents have high concentrations of soluble protein, but it is necessary to concentrate it for utilization. Therefore, the present study investigated the effects of the use of hydrochloric (HCl) and trichloroacetic (TCA) acids on biochemical and antioxidant properties of recovered solids from sardine stickwater (SSW) and tuna cooking water (TCW). After centrifugation of both raw effluents, solids recovery was performed with the pH-shift method separately using 5 N HCl and 40% TCA as precipitating agents. Specifically, protein recovery was effective (> 80%) only for SSW when both acids were used. An increasing of high-molecular-weight peptides (17 to 158 kDa) in recovered solids resulted from a protein aggregation boosted by the precipitating agents. Concentration of some essential amino acids (Lys, Leu, Ile, Phe and Val) were increased in recovered solids. Except to recovered solids of TCW at pH 11, a low protein solubility (20 to 13%) was observed after treatment with both acids. Elimination of low-molecular-weight peptides and some antioxidant AAs result in a loss of free-radical-scavenging activity, but an increase in ferric reducing antioxidant power was registered for protein concentrates of TCW.
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| doi_str_mv | 10.1007/s12649-020-01147-6 |
| format | Article |
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Graphic abstract</description><subject>Amino acids</subject><subject>Antioxidants</subject><subject>Centrifugation</subject><subject>Cooking</subject><subject>Effluents</subject><subject>Engineering</subject><subject>Environment</subject><subject>Environmental Engineering/Biotechnology</subject><subject>Fisheries</subject><subject>Industrial Pollution Prevention</subject><subject>Liquid wastes</subject><subject>Original Paper</subject><subject>Peptides</subject><subject>pH effects</subject><subject>pH shift method</subject><subject>Protein interaction</subject><subject>Proteins</subject><subject>Recovery</subject><subject>Renewable and Green Energy</subject><subject>Scavenging</subject><subject>Seafood</subject><subject>Solids</subject><subject>Tuna</subject><subject>Waste Management/Waste Technology</subject><issn>1877-2641</issn><issn>1877-265X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kMtKAzEUhgdRsFRfwFXAjS5Gk8x9WUtrhYLiVHQXMpmTNr0kNUmtfQZf2mlHdOfqHA7_hfMFwQXBNwTj7NYRmsZFiCkOMSFxFqZHQYfkWRbSNHk7_t1jchqcOzfHGFNCchplneDrThkxg5USfIm4rlFPe2U-Vc21R0_WrMF6BQ4ZiZ5BmA-wUKPSLFXt0Fb5GVqPUDlT0iNpzQoNlZuB3aGBlMsNaO_QVcltrTSg0iux2HIP9tAz2WiO-sYslJ6i1_35-iw4kXzp4PxndoOX4WDSH4Xjx_uHfm8ciihJfUigqmhBIxFBHmNOsiLhSZWQusg5AaglCAESY8kFrZK0rlKJM1I1X6eQY6BRN7hsc9fWvG_AeTY3G6ubSkbznNIkLoq0UdFWJaxxzoJka6tW3O4YwWzPnbXcWcOdHbizvSlqTa4R6ynYv-h_XN-7loed</recordid><startdate>20210401</startdate><enddate>20210401</enddate><creator>Martínez-Montaño, Emmanuel</creator><creator>Osuna-Ruíz, Idalia</creator><creator>Benítez-García, Israel</creator><creator>Osuna, Clarissa Osuna</creator><creator>Pacheco-Aguilar, Ramón</creator><creator>Navarro-Peraza, Rosa Stephanie</creator><creator>Sánchez, María Elena Lugo</creator><creator>Hernández, Crisantema</creator><creator>Spanopoulos-Hernández, Milton</creator><creator>Salazar-Leyva, Jesús Aarón</creator><general>Springer Netherlands</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-2234-7422</orcidid></search><sort><creationdate>20210401</creationdate><title>Biochemical and Antioxidant Properties of Recovered Solids with pH Shift from Fishery Effluents (Sardine Stickwater and Tuna Cooking Water)</title><author>Martínez-Montaño, Emmanuel ; Osuna-Ruíz, Idalia ; Benítez-García, Israel ; Osuna, Clarissa Osuna ; Pacheco-Aguilar, Ramón ; Navarro-Peraza, Rosa Stephanie ; Sánchez, María Elena Lugo ; Hernández, Crisantema ; Spanopoulos-Hernández, Milton ; Salazar-Leyva, Jesús Aarón</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c356t-1ebb2923c3e840a1795a5b51d98a1eedfeccef00fac2b56db6f071b0006e80e23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Amino acids</topic><topic>Antioxidants</topic><topic>Centrifugation</topic><topic>Cooking</topic><topic>Effluents</topic><topic>Engineering</topic><topic>Environment</topic><topic>Environmental Engineering/Biotechnology</topic><topic>Fisheries</topic><topic>Industrial Pollution Prevention</topic><topic>Liquid wastes</topic><topic>Original Paper</topic><topic>Peptides</topic><topic>pH effects</topic><topic>pH shift method</topic><topic>Protein interaction</topic><topic>Proteins</topic><topic>Recovery</topic><topic>Renewable and Green Energy</topic><topic>Scavenging</topic><topic>Seafood</topic><topic>Solids</topic><topic>Tuna</topic><topic>Waste Management/Waste Technology</topic><toplevel>online_resources</toplevel><creatorcontrib>Martínez-Montaño, Emmanuel</creatorcontrib><creatorcontrib>Osuna-Ruíz, Idalia</creatorcontrib><creatorcontrib>Benítez-García, Israel</creatorcontrib><creatorcontrib>Osuna, Clarissa Osuna</creatorcontrib><creatorcontrib>Pacheco-Aguilar, Ramón</creatorcontrib><creatorcontrib>Navarro-Peraza, Rosa Stephanie</creatorcontrib><creatorcontrib>Sánchez, María Elena Lugo</creatorcontrib><creatorcontrib>Hernández, Crisantema</creatorcontrib><creatorcontrib>Spanopoulos-Hernández, Milton</creatorcontrib><creatorcontrib>Salazar-Leyva, Jesús Aarón</creatorcontrib><collection>CrossRef</collection><jtitle>Waste and biomass valorization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Martínez-Montaño, Emmanuel</au><au>Osuna-Ruíz, Idalia</au><au>Benítez-García, Israel</au><au>Osuna, Clarissa Osuna</au><au>Pacheco-Aguilar, Ramón</au><au>Navarro-Peraza, Rosa Stephanie</au><au>Sánchez, María Elena Lugo</au><au>Hernández, Crisantema</au><au>Spanopoulos-Hernández, Milton</au><au>Salazar-Leyva, Jesús Aarón</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Biochemical and Antioxidant Properties of Recovered Solids with pH Shift from Fishery Effluents (Sardine Stickwater and Tuna Cooking Water)</atitle><jtitle>Waste and biomass valorization</jtitle><stitle>Waste Biomass Valor</stitle><date>2021-04-01</date><risdate>2021</risdate><volume>12</volume><issue>4</issue><spage>1901</spage><epage>1913</epage><pages>1901-1913</pages><issn>1877-2641</issn><eissn>1877-265X</eissn><abstract>Large volumes of liquid waste are generated in processing operations of seafood industry. Such effluents have high concentrations of soluble protein, but it is necessary to concentrate it for utilization. Therefore, the present study investigated the effects of the use of hydrochloric (HCl) and trichloroacetic (TCA) acids on biochemical and antioxidant properties of recovered solids from sardine stickwater (SSW) and tuna cooking water (TCW). After centrifugation of both raw effluents, solids recovery was performed with the pH-shift method separately using 5 N HCl and 40% TCA as precipitating agents. Specifically, protein recovery was effective (> 80%) only for SSW when both acids were used. An increasing of high-molecular-weight peptides (17 to 158 kDa) in recovered solids resulted from a protein aggregation boosted by the precipitating agents. Concentration of some essential amino acids (Lys, Leu, Ile, Phe and Val) were increased in recovered solids. Except to recovered solids of TCW at pH 11, a low protein solubility (20 to 13%) was observed after treatment with both acids. Elimination of low-molecular-weight peptides and some antioxidant AAs result in a loss of free-radical-scavenging activity, but an increase in ferric reducing antioxidant power was registered for protein concentrates of TCW.
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| subjects | Amino acids Antioxidants Centrifugation Cooking Effluents Engineering Environment Environmental Engineering/Biotechnology Fisheries Industrial Pollution Prevention Liquid wastes Original Paper Peptides pH effects pH shift method Protein interaction Proteins Recovery Renewable and Green Energy Scavenging Seafood Solids Tuna Waste Management/Waste Technology |
| title | Biochemical and Antioxidant Properties of Recovered Solids with pH Shift from Fishery Effluents (Sardine Stickwater and Tuna Cooking Water) |
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