Browsing by Author "Fangio, María Florencia"

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    Antioxidant and functional properties of bioactive peptide fractions derived from shrimp (Pleoticus muelleri) waste hydrolysates.
    (Elsevier, 2025-06-16) Liebana, Clara; Pereira, Nair de los Angeles; Fernandez-Gimenez, Analía Veronica; Granone, Luis Ignacio; Fangio, María Florencia
    Protein hydrolysates were prepared from shrimp (Pleoticus muelleri) waste through autolysis (Aut) and using 1 % and 2 % (v/v) Alcalase (Alc 1 and Alc 2, respectively). The degree of hydrolysis (DH) and antioxidant activities were assessed via 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) scavenging assays at various hydrolysis times. After 90 min, Aut and Alc 1 were selected for fractionation by ultrafiltration, yielding peptide fractions: F1 (>10 kDa), F2 (3–10 kDa), and F3 (<3 kDa). Functional properties, antioxidant capacities, and lipid peroxidation inhibition in raw fish emulsions were assessed for both whole hydrolysates (WH) and their peptide fractions. Alc 1 achieved a significantly higher DH (42.02 ± 5.50 %) than Aut (28.75 ± 2.34 %). Both hydrolysates and their fractions displayed high solubility (>65.49 ± 2.07 %) across a wide pH range. The F1 fraction exhibited the strongest DPPH scavenging activity for both hydrolysates, with Aut's F1 reaching 445.90 ± 19.52 mg AEAC/100 g dry weight and Alc 1's F1 achieving 461.10 ± 15.81 mg AEAC/100 g dry weight. Aut's F3 fraction had the highest ABTS•+ scavenging capacity (723.66 ± 36.58 mg AEAC/100 g dry weight), while Alc 1's WH exhibited superior activity (776.20 ± 52.55 mg AEAC/100 g dry weight). Overall, Aut's F1 fraction demonstrated the most favorable antioxidant and functional properties, while Alc 1's F3 fraction showed superior solubility and lipid peroxidation inhibition. These findings underscore the potential of shrimp (P. muelleri) waste for producing functional hydrolysates and bioactive peptides with diverse applications.
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    Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.
    (2021-04-19) Pereira, María de los Ángeles; Fangio, María Florencia; Rodriguez, Yamila Eliana; Harán, Nora Selma; Fernández Giménez, Analía Verónica; Bonadero, María Cecilia
    Abstract Proteases from shrimp wastes were characterized and protein hydrolysates were obtained. Shrimp protein hydrolysates (SPH) were produced by autolysis (H0) and added 1% (H1) and 2% vol/vol (H2) enzyme extract of shrimp. The hydrolysis degree was determined using a colorimetric method; the capability of hydrolysates to scavenge free radicals was measured with DPPH, and the antimicrobial activity of the SPH was evaluated by the microdilution test. The degree of protein hydrolysis ranged between 43% (H0) and 71.5% (H2) after 90 min, and it functioned as a source of lysine, leucine, aspartic acid, glutamic acid, and glycine. After 10 min of reaction, all hydrolysates reached 50% of scavenging effect. In addition, the SPH prepared with food additives showed acceptable microbiological quality and pH during 40 days at room temperature. This study aims at introducing a low-cost process which produces SPH with commercial applications in the food industry. Practical applications Currently, shrimp processing wastes represents an environmental and economic problem, since such seafood industry must pay for the landfarming service. This waste treatment is not environmentally efficient, and it affects the value of the final product. However, these wastes have a large number of compounds which hold biological activities of interest that can be used to obtain a high added value product such as protein hydrolysates. This by-product has several potential applications for the food and pharmaceutical industries. In this study, a protein hydrolysate solution was obtained utilizing processed shrimp waste as an enzymatic resource and a protein substrate as well. This research demonstrated the feasibility of obtaining a good protein source that also holds useful antioxidant properties. It is important to highlight that the by-product was obtained without resorting to freeze-drying technology, which makes the industrial process more expensive. To accomplish that, we included low-cost food preservatives and assessed the shelf life of this product of high nutritional quality.
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    From waste to value: protein hydrolysates from byproducts of the Argentine hake (Merluccius hubbsi) processing using endogenous enzymes and Alcalase® 2.4L = De residuo a valor: hidrolizados proteicos de subproductos del procesamiento de la merluza argentina (Merluccius hubbsi) utilizando enzimas endógenas y Alcalasa® 2.4L.
    (INIDEP, 2025-03-19) Liebana, Clara; Pereira, Nair de los Ángeles; Fernández-Gimenez, Analia V.; Fangio, María Florencia
    La valorización de los subproductos pesqueros es fundamental para reducir los residuos y crear productos de alto valor. Los residuos de la merluza argentina (Merluccius hubbsi) podrían potenciar sus propiedades funcionales y antioxidantes a través de la hidrólisis, liberando péptidos con propiedades bioactivas. Los hidrolizados proteicos de merluza argentina tienen un gran potencial como ingredientes funcionales debido a sus propiedades bioactivas, pero optimizar los procesos de hidrólisis es esencial para mejorar el rendimiento y las características biofuncionales, como la actividad antioxidante. Se obtuvieron hidrolizados proteicos de merluza argentina mediante autólisis (Aut) y hidrólisis enzimática utilizando AlcalasaÒ 2.4 L a concentraciones de 0,24% y 2% (v/v) (Alc-0.24 y Alc-2), respectivamente, durante 150 min. Se evaluó la actividad de peptidasas alcalinas, el grado de hidrólisis y la actividad antioxidante utilizando ensayos de inhibición del radical 2,2-difenil-1-picrilhidrazilo (DPPH) y 2,2’-azino-bis (ácido 3-etilbenzotiazolina-6-sulfónico) ABTS·+. Todos los hidrolizados mantuvieron actividad de peptidasas alcalinas a lo largo del proceso. Los hidrolizados tratados con Alcalasa® 2.4L mostraron una actividad de peptidasas e un grado de hidrólisis significativamente mayores en comparación con Aut. A los 60 min, Alc-0.24 alcanzó niveles de actividad de peptidasas similares a los de Alc-2, y a los 30 min, ambos presentaron grados de hidrólisis comparables. La actividad de captura de ABTS·+ aumentó con el tiempo para Alc-0.24, siendo ambas concentraciones de Alcalasa® 2.4 L superiores a la autólisis. No se encontraron diferencias significativas entre Alc-0.24 y Alc-2. Aunque todos los hidrolizados mostraron actividad de captura de DPPH, no se detectaron diferencias significativas entre tratamientos o tiempos de reacción. Estos hallazgos destacan el potencial para producir hidrolizados proteicos de valor agregado a partir de residuos de merluza argentina.