Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101262 |
Resumo: | Abstract The objective of this study was to optimize the extrusion processing for production of maximum peptides spectra in multigrain flakes. The results showed that maximum peptides spectra were produced at extrusion condition of 160 °C temperature and 100 rpm screw speed and minimum peptides spectra were observed at 120 °C temperature and 300 rpm. Among proximal composition, highest changes were observed in fat content and thus, significantly affected the atherogenicity and thrombogenicity indices of products. The products with higher peptides spectra (16) showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) (48.63%), ferric reducing antioxidant power (FRAP) (48.63 ± 4.81 mmol Fe+2/g protein) and superoxide radical-scavenging activity (SRSA) (39.05 ± 4.51%). Similarly, higher peptides spectra product showed higher angiotensin converting enzyme (ACE) (86.01 ± 5.22%) inhibition and inhibition of protein denaturation (IP) (38.12 ± 2.89%). Thus optimization of extrusion process for bioactive peptides can be used for production of biological active products and healthily production system. |
id |
SBCTA-1_5e72e88dc05dc916e48b8673f5f69cd8 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612022000101262 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activityextruded productsoptimizationbioactive peptidesantioxidantsanti-inflammatory propertiesAbstract The objective of this study was to optimize the extrusion processing for production of maximum peptides spectra in multigrain flakes. The results showed that maximum peptides spectra were produced at extrusion condition of 160 °C temperature and 100 rpm screw speed and minimum peptides spectra were observed at 120 °C temperature and 300 rpm. Among proximal composition, highest changes were observed in fat content and thus, significantly affected the atherogenicity and thrombogenicity indices of products. The products with higher peptides spectra (16) showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) (48.63%), ferric reducing antioxidant power (FRAP) (48.63 ± 4.81 mmol Fe+2/g protein) and superoxide radical-scavenging activity (SRSA) (39.05 ± 4.51%). Similarly, higher peptides spectra product showed higher angiotensin converting enzyme (ACE) (86.01 ± 5.22%) inhibition and inhibition of protein denaturation (IP) (38.12 ± 2.89%). Thus optimization of extrusion process for bioactive peptides can be used for production of biological active products and healthily production system.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101262Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.40722info:eu-repo/semantics/openAccessTEHSEEN,AmberAHMAD,NazirNISA,Mahr UnSAEED,Farhaneng2022-08-15T00:00:00Zoai:scielo:S0101-20612022000101262Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity |
title |
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity |
spellingShingle |
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity TEHSEEN,Amber extruded products optimization bioactive peptides antioxidants anti-inflammatory properties |
title_short |
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity |
title_full |
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity |
title_fullStr |
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity |
title_full_unstemmed |
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity |
title_sort |
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity |
author |
TEHSEEN,Amber |
author_facet |
TEHSEEN,Amber AHMAD,Nazir NISA,Mahr Un SAEED,Farhan |
author_role |
author |
author2 |
AHMAD,Nazir NISA,Mahr Un SAEED,Farhan |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
TEHSEEN,Amber AHMAD,Nazir NISA,Mahr Un SAEED,Farhan |
dc.subject.por.fl_str_mv |
extruded products optimization bioactive peptides antioxidants anti-inflammatory properties |
topic |
extruded products optimization bioactive peptides antioxidants anti-inflammatory properties |
description |
Abstract The objective of this study was to optimize the extrusion processing for production of maximum peptides spectra in multigrain flakes. The results showed that maximum peptides spectra were produced at extrusion condition of 160 °C temperature and 100 rpm screw speed and minimum peptides spectra were observed at 120 °C temperature and 300 rpm. Among proximal composition, highest changes were observed in fat content and thus, significantly affected the atherogenicity and thrombogenicity indices of products. The products with higher peptides spectra (16) showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) (48.63%), ferric reducing antioxidant power (FRAP) (48.63 ± 4.81 mmol Fe+2/g protein) and superoxide radical-scavenging activity (SRSA) (39.05 ± 4.51%). Similarly, higher peptides spectra product showed higher angiotensin converting enzyme (ACE) (86.01 ± 5.22%) inhibition and inhibition of protein denaturation (IP) (38.12 ± 2.89%). Thus optimization of extrusion process for bioactive peptides can be used for production of biological active products and healthily production system. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101262 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101262 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.40722 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126335035113472 |