Functional Properties of Tilapia Collagen, a Systematic Review Propriedades

Detalhes bibliográficos
Autor(a) principal: Brandão , Tatiane Meneses
Data de Publicação: 2020
Outros Autores: Lima, Michele Alves de, Rodrigues, Larissa Lages, Bacelar, Rafael Gomes Abreu, Costa, Luciana Muratori, Costa, Amilton Paulo Raposo, Silva, Robson Alves da, Muratori, Maria Christina Sanches
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/9219
Resumo: This systematic review aimed to list the functional properties attributed to collagen obtained from tilapia in scientific studies. The results showed that the antioxidant property is related to the form in which the collagen is presented and the method of antioxidant activity evaluation. It was observed a greater antioxidant activity in the collagen hydrolysate extract obtained from the skin, which plays an important role in the skin chronological aging and in the inhibitory capacity of the photoaging. The functional properties of tilapia collagen hydrolysate should be the object of future analysis in order to complement this research, before integrating them into the list of food or ingredients applicable to the food industry.
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spelling Functional Properties of Tilapia Collagen, a Systematic Review Propriedades Propiedades funcionales del colágeno de tilapia, una revisión sistemáticaFuncionais do Colágeno de Tilapia, Uma Revisão SistemáticaAnti-envejecimientoAntioxidanteAlimentoHidrolizadoPiel.AntienvelhecimentoAntioxidanteAlimentosHidrolisadoPele.AntiagingAntioxidantFoodHydrolysateSkin.This systematic review aimed to list the functional properties attributed to collagen obtained from tilapia in scientific studies. The results showed that the antioxidant property is related to the form in which the collagen is presented and the method of antioxidant activity evaluation. It was observed a greater antioxidant activity in the collagen hydrolysate extract obtained from the skin, which plays an important role in the skin chronological aging and in the inhibitory capacity of the photoaging. The functional properties of tilapia collagen hydrolysate should be the object of future analysis in order to complement this research, before integrating them into the list of food or ingredients applicable to the food industry.Esta revisión sistemática tuvo como objetivo enumerar las propiedades funcionales atribuidas al colágeno obtenido de la tilapia en estudios científicos. Los resultados mostraron que la propiedad antioxidante está relacionada con la forma en que se presenta el colágeno y con el método de evaluación de la actividad antioxidante. Se observó una mayor actividad antioxidante en el extracto de colágeno hidrolizado obtenido de la piel, que juega un papel importante en el envejecimiento cronológico de la piel y en la capacidad inhibidora del fotoenvejecimiento. Las propiedades funcionales del hidrolizado de colágeno de tilapia deberían ser objeto de análisis futuros para complementar esta investigación, antes de integrarlas en la lista de alimentos o ingredientes aplicables a la industria alimentaria.Esta revisão sistemática teve como objetivo listar as propriedades funcionais atribuídas ao colágeno obtido da tilápia em estudos científicos. Os resultados mostraram que a propriedade antioxidante está relacionada à forma como o colágeno se apresenta e ao método de avaliação da atividade antioxidante. Foi observada uma maior atividade antioxidante no extrato hidrolisado de colágeno obtido da pele, que desempenha um papel importante no envelhecimento cronológico da pele e na capacidade inibitória do fotoenvelhecimento. As propriedades funcionais do hidrolisado de colágeno de tilápia devem ser objeto de análises futuras de forma a complementar esta pesquisa, antes de integrá-las à lista de alimentos ou ingredientes aplicáveis à indústria alimentícia.Research, Society and Development2020-12-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/921910.33448/rsd-v9i12.9219Research, Society and Development; Vol. 9 No. 12; e2069129219Research, Society and Development; Vol. 9 Núm. 12; e2069129219Research, Society and Development; v. 9 n. 12; e20691292192525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/9219/11545Copyright (c) 2020 Tatiane Meneses Brandão ; Michele Alves de Lima; Larissa Lages Rodrigues; Rafael Gomes Abreu Bacelar; Luciana Muratori Costa; Amilton Paulo Raposo Costa; Robson Alves da Silva; Maria Christina Sanches Muratorihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBrandão , Tatiane MenesesLima, Michele Alves de Rodrigues, Larissa Lages Bacelar, Rafael Gomes Abreu Costa, Luciana Muratori Costa, Amilton Paulo Raposo Silva, Robson Alves da Muratori, Maria Christina Sanches 2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/9219Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2020-12-30T23:32:22Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Functional Properties of Tilapia Collagen, a Systematic Review Propriedades
Propiedades funcionales del colágeno de tilapia, una revisión sistemática
Funcionais do Colágeno de Tilapia, Uma Revisão Sistemática
title Functional Properties of Tilapia Collagen, a Systematic Review Propriedades
spellingShingle Functional Properties of Tilapia Collagen, a Systematic Review Propriedades
Brandão , Tatiane Meneses
Anti-envejecimiento
Antioxidante
Alimento
Hidrolizado
Piel.
Antienvelhecimento
Antioxidante
Alimentos
Hidrolisado
Pele.
Antiaging
Antioxidant
Food
Hydrolysate
Skin.
title_short Functional Properties of Tilapia Collagen, a Systematic Review Propriedades
title_full Functional Properties of Tilapia Collagen, a Systematic Review Propriedades
title_fullStr Functional Properties of Tilapia Collagen, a Systematic Review Propriedades
title_full_unstemmed Functional Properties of Tilapia Collagen, a Systematic Review Propriedades
title_sort Functional Properties of Tilapia Collagen, a Systematic Review Propriedades
author Brandão , Tatiane Meneses
author_facet Brandão , Tatiane Meneses
Lima, Michele Alves de
Rodrigues, Larissa Lages
Bacelar, Rafael Gomes Abreu
Costa, Luciana Muratori
Costa, Amilton Paulo Raposo
Silva, Robson Alves da
Muratori, Maria Christina Sanches
author_role author
author2 Lima, Michele Alves de
Rodrigues, Larissa Lages
Bacelar, Rafael Gomes Abreu
Costa, Luciana Muratori
Costa, Amilton Paulo Raposo
Silva, Robson Alves da
Muratori, Maria Christina Sanches
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Brandão , Tatiane Meneses
Lima, Michele Alves de
Rodrigues, Larissa Lages
Bacelar, Rafael Gomes Abreu
Costa, Luciana Muratori
Costa, Amilton Paulo Raposo
Silva, Robson Alves da
Muratori, Maria Christina Sanches
dc.subject.por.fl_str_mv Anti-envejecimiento
Antioxidante
Alimento
Hidrolizado
Piel.
Antienvelhecimento
Antioxidante
Alimentos
Hidrolisado
Pele.
Antiaging
Antioxidant
Food
Hydrolysate
Skin.
topic Anti-envejecimiento
Antioxidante
Alimento
Hidrolizado
Piel.
Antienvelhecimento
Antioxidante
Alimentos
Hidrolisado
Pele.
Antiaging
Antioxidant
Food
Hydrolysate
Skin.
description This systematic review aimed to list the functional properties attributed to collagen obtained from tilapia in scientific studies. The results showed that the antioxidant property is related to the form in which the collagen is presented and the method of antioxidant activity evaluation. It was observed a greater antioxidant activity in the collagen hydrolysate extract obtained from the skin, which plays an important role in the skin chronological aging and in the inhibitory capacity of the photoaging. The functional properties of tilapia collagen hydrolysate should be the object of future analysis in order to complement this research, before integrating them into the list of food or ingredients applicable to the food industry.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/9219
10.33448/rsd-v9i12.9219
url https://rsdjournal.org/index.php/rsd/article/view/9219
identifier_str_mv 10.33448/rsd-v9i12.9219
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/9219/11545
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 12; e2069129219
Research, Society and Development; Vol. 9 Núm. 12; e2069129219
Research, Society and Development; v. 9 n. 12; e2069129219
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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