Skip to main content
SpringerLink
Log in

Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Impact of retort processing on the characteristics and bioactivity of herbal soup, based on hydrolyzed collagen from seabass fish skins, as sterilized health drink in glass bottles, was investigated. Retort processing was conducted at either 115 °C or 121 °C for 5, 7, 9 or 11 min (F0 values) and compared to no retort processing. All retort processing conditions yielded sterile soups, but some differences in moisture content, pH, viscosity, UV-absorbance, browning index, fluorescence intensity, color, α-amino group and total reducing compound contents were observed, compared to those without retort processing. Retort processing enhanced antioxidative activity of herbal hydrolyzed collagen (HHC) soups, regardless of conditions. HHC soups with F0 value of 7 at 115 °C (115/7) and 121 °C (121/7) showed significantly higher ABTS and DPPH radical scavenging activities, ferric reducing antioxidant power and H2O2 scavenging activity, compared to others. Retort processing had no significant (p > 0.05) effect on the appearance, color, odor, viscosity, flavor, taste and overall perception of HHC soups. The 115/7 and 121/7 samples stimulated cell proliferation and enhance collagen production of L929 mouse fibroblast cells. It was therefore concluded that retort processing could be used for preparing sterilized HHC soup as a ready-to-serve functional drink that is both healthy and safe.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • AOAC (2000) Official method of analysis of AOAC International, 17th edn. Association of Official Analytical Chemists, Washington DC

    Google Scholar 

  • Benjakul S, Morrissey MT (1997) Protein hydrolysates from Pacific whiting solid wastes. J Agric Food Chem 45:3423–3430

    Article  CAS  Google Scholar 

  • Benjakul S, Lertittikul W, Bauer F (2005) Antioxidative activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chem 93:189–196

    Article  CAS  Google Scholar 

  • Benjakul S, Karnjanapratum S, Visessanguan SW (2017) Production and characteriszation of odorless antioxidative hydrolyzed collagen from seabass (Lates calcarifer) skin without descaling. Waste Biomass Valorization. https://doi.org/10.1007/s12649-017-0008-9

    Article  Google Scholar 

  • Benjakul S, Karnjanapratum S, Visessanguan W (2018) Hydrolysed collagen from Lates calcarifer skin: Its acute toxicity and impact on cell proliferation and collagen production of fibroblasts. Int J Food Sci Technol. https://doi.org/10.1111/ijfs.13772

    Article  Google Scholar 

  • Binsan W, Benjakul S, Visessanguan W, Roytrakul S, Tanaka M, Kishimura H (2008) Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). Food Chem 106:185–193

    Article  CAS  Google Scholar 

  • Bozdogan A (2015) Viscosity behavior of bitter orange (Citrus aurantium) juice as affected by temperature and concentration. CyTA J Food 13:535–540

    Google Scholar 

  • Budryn G, Zaczynska D, Rachwal-Rosiak D (2016) Effect of green coffee polyphenols on properties of protein hydrolysates in model systems. J Food Process Preserv. https://doi.org/10.1111/jfpp.12908

    Article  Google Scholar 

  • Chen L, Song L, Li T, Zhu J, Xu J, Zheng Q, Yu R (2013) A new antiproliferative and antioxidant peptides isolated from Arca subcrenata. Mar Drugs 11:1800–1814

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Chotphruethipong L, Benjakul S, Kijroongrojana K (2017) Optimization of extraction of antioxidative phenolic compounds from cashew (Anacardium occidentale L.) leaves using response surface methodology. J Food Biochem. https://doi.org/10.1111/jfbc.12379

    Article  Google Scholar 

  • Ekor M (2013) The growing use of herbal medicines: issues relating to adverse reactions and challenges in monitoring safety. Front Pharmacol. https://doi.org/10.3389/fphar.2013.00177

    Article  Google Scholar 

  • Everette JD, Bryant QM, Green AM, Abbey YA, Wangila GW, Walker RB (2010) A thorough study of reactivity of various compound classes towards the Folin–Ciocalteu reagent. J Agric Food Chem 58:8139–8144

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • FDA (2001) Bacteriological analytical manual, Chapter 21A, examination of canned foods U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm109398.htm. Accessed 19 Oct 2017

  • Ferguson LR (2010) Chronic inflammation and mutagenesis. Mutat Res 690:3–11

    Article  CAS  PubMed  Google Scholar 

  • Gennadios A, Weller CL, Hanna MA, Froning GW (1996) Mechanical and barrier properties of egg albumen films. J Food Sci 61:585–589

    Article  CAS  Google Scholar 

  • Gokhale SV, Lele SS (2012) Retort process modeling for Indian traditional foods. J Food Sci Technol. https://doi.org/10.1007/s13197-012-0844-3

    Article  PubMed  PubMed Central  Google Scholar 

  • Gómez-Guillén MC, Giménez B, López-Caballero ME, Montero MP (2011) Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocoll 25:1813–1827

    Article  CAS  Google Scholar 

  • Halliwell B (2006) Oxidative stress and neurodegeneration: where are we now? J Neurochem 97:1634–1658

    Article  CAS  PubMed  Google Scholar 

  • Heinz G, Hautzinger P (2007) 2007/20 Meat processing technology for small-to medium-scale producers. Bangkok, Food and Agriculture Organization of the United Nations (FAO)

    Google Scholar 

  • Huang WY, Cai YZ, Zhang Y (2010) Natural phenolic compounds from medicinal herbs and dietary plants: potential use for cancer prevention. Nutr Cancer. https://doi.org/10.1080/01635580903191585

    Article  PubMed  Google Scholar 

  • Jang DH, Lee KT (2012) Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C. Meat Sci 92:469–473

    Article  PubMed  Google Scholar 

  • Jangchud A, Chinnan MS (1999) Properties of peanuts protein film: sorption isotherm and plasticizer effect. Lebenson Wiss Technol 32:89–94

    Article  CAS  Google Scholar 

  • Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC (2004) Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J Agric Food Chem 52:3389–3393

    Article  CAS  PubMed  Google Scholar 

  • Jing H, Kitts DD (2002) Chemical and biochemical properties of casein-sugar Maillard reaction products. Food Chem Toxic 40:1007–1015

    Article  CAS  Google Scholar 

  • Juániz I, Ludwig IA, Huarte E, Pereira-Caro G, Moreno-Rojas JM, Cid C, De Peña MP (2016) Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables. Food Chem 197:466–473

    Article  CAS  PubMed  Google Scholar 

  • Karnjanapratum S, Benjakul S (2015) Characteristics and antioxidative activity of gelatin hydrolysates from unicorn leatherjacket skin as affected by autolysis-assisted process. J Food Process Preserv 39:915–926

    Article  CAS  Google Scholar 

  • Karnjanapratum S, Benjakul S, O’Brian N (2016) Production of antioxidative Maillard reaction products from gelatin hydrolysate of unicorn leatherjacket skin. J Aquat Food Prod Technol. https://doi.org/10.1080/10498850.2015.1113221

    Article  Google Scholar 

  • Ke LJ, Zhou JW, Gao GZ, Shao B, Wang HQ, Rao PF (2012) Revealing the secreat of soups’ healing power: nanostructures and their functions. J Food Drug Anal 20:275–279

    Google Scholar 

  • Lee SC, Kim JH, Jeong SM, Kim DR, Ha JU, Nam KC, Ahn DU (2003) Effect of far-infrared radiation on the antioxidant activity of rice hulls. J Agric Food Chem 51:4400–4403

    Article  CAS  PubMed  Google Scholar 

  • Liu J, Zhang B, Song SJ, Ma M, Si SY, Wang YH, Xu BX, Feng K, Wu JG, Guo YC (2014) Bovine collagen peptides compounds promote the proliferation and differentiation of MC3T3-E1 pre osteoblasts. PLoS ONE. https://doi.org/10.1371/journal.pone.0099920

    Article  PubMed  PubMed Central  Google Scholar 

  • Majumdar RK, Dhar B, Roy D, Saha A (2015) Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics. J Food Sci Technol 52:5671–5680

    Article  PubMed  PubMed Central  Google Scholar 

  • Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press, Boca Raton

    Book  Google Scholar 

  • Pitz HS, Pereira A, Blasius MB, Voytena APL, Affonso RCL, Fanan S, Trevisan ACD, Ribeiro-do-Valle RM, Maraschin M (2016) In vitro evaluation of the antioxidant activity and wound healing properties of Jaboticaba (Plinia peruviana) fruit peel hydroalcoholic extract. Oxid Med Cell Longev. https://doi.org/10.1155/2016/3403586

    Article  PubMed  PubMed Central  Google Scholar 

  • Sato M, Ramarathnam N, Suzuki Y, Ohkubo T, Takeuchi M, Ochi H (1996) Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. J Agric Food Chem 44:37–41

    Article  CAS  Google Scholar 

  • Schwarz RI (2015) Collagen I and the fibroblast: high protein expression requires a new paradigm of post-transcriptional, feedback regulation. Biochem Biophys Rep 3:38–44

    PubMed  PubMed Central  Google Scholar 

  • Shah MA, Bosco SJD, Mir SA (2017) Evaluation of shelf life of retort pouch packaged Rogan josh, a traditional meat curry of Kashmir, India. Food Packag Shelf Life 12:76–82

    Article  Google Scholar 

  • Shibuya S, Ozawa Y, Toda T, Watanabe K, Tometsuka C, Ogura T, Koyama Y, Shimizu T (2014) Collagen peptide and vitamin C additively attenuate age-related skin atrophy in Sod1-deficient mice. Biosci Biotechnol Biochem 78:1212–1220

    Article  CAS  PubMed  Google Scholar 

  • Steel RGD, Torrie JH (1980) Principles and procedures of statistics: a biometrical approach, 2nd edn. McGraw-Hill, New York

    Google Scholar 

  • Thiansilakul Y, Benjakul S, Shahidi F (2007) Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. J Food Biochem 31:266–287

    Article  CAS  Google Scholar 

  • Wang JS, Zhao QZ, Jiang YM (2007) Antioxidant properities of papain hydrolysates of wheat gluten in different oxidation systems. Food Chem 101:1658–1663

    Article  CAS  Google Scholar 

  • Wang L, Jiang Z, Tian B, Bai L, Shi X, Zhang X (2016) Effects of galactose concentration on characteristics of angiotensin-I-converting enzyme inhibitory peptides derived from bovine casein in Maillard reaction. Int J Food Prop 19:2238–2250

    Article  CAS  Google Scholar 

  • Wettasinghe M, Shahidi F (2000) Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals. Food Chem 70:17–26

    Article  CAS  Google Scholar 

  • You J, Luo Y, Shen H, Song Y (2011) Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system. Int J Food Sci Technol 46:2467–2474

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission. The TRF Distinguished Research Professor Grant was also acknowledged.

Author information

Authors and Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Soottawat Benjakul & Supatra Karnjanapratum

  2. Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Kasidate Chantakun

  3. Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, Thailand

    Supatra Karnjanapratum

Authors
  1. Soottawat Benjakul
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kasidate Chantakun
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Supatra Karnjanapratum
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Soottawat Benjakul.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Benjakul, S., Chantakun, K. & Karnjanapratum, S. Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin. J Food Sci Technol 55, 3779–3791 (2018). https://doi.org/10.1007/s13197-018-3310-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3310-z

Keywords

Search

Navigation