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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۴، شماره ۴، صفحات ۱۱۶۱-۱۱۷۶
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژههای فارسی مقاله |
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| عنوان انگلیسی |
Development, Characterization, and Anti-Aging Potential of Fish Collagen Peptide-Based Beverages with Bovine Colostrum |
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| چکیده انگلیسی مقاله |
This study aims to formulate, evaluate, develop, and characterize Fish Collagen Peptide-Based Beverages (FCPB) supplemented with bioactive compounds, including Transforming Growth Factor-beta (TGF-β), from Bovine Colostrum (BC) in varying concentrations (0-4%) to enhance health benefits. Incorporating BC into FCPB beverages (FCPB- BC) improved their physicochemical properties, characteristics, and antioxidant levels. The resulting FCPB-BC beverages exhibited desirable physicochemical properties, antioxidant activity, and stability. The physicochemical, microbiological, and sensory properties of pasteurized FCPB-BC were evaluated over a storage period of 28 days at elevated temperatures (37°C). Remarkably, the shelf-life of these beverages extended to one year, ensuring prolonged preservation of their enhanced properties. Notably, the conversion ratio of 0.16 g BC into FCPB beverages (FCPB-BC2) demonstrated superior stability and benefits compared to the higher concentrations of 0.24 g (FCPB-BC3) and 0.32 g (FCPB-BC4), where protein precipitation was observed. Specifically, FCPB-BC2 showed consistent sensor readings with the E-Nose, maintaining stable values over time, such as 1.075 (week 1), 0.983 (week 2), and 0.973 (week 4) for W1C, and 0.828 (week 1) to 1.468 (week 4) for W5S, indicating superior sensory consistency. In contrast, FCPB-BC3 and FCPB-BC4 exhibited greater fluctuations in sensor responses, such as 0.887 (week 1) to 1.164 (week 4) for W1S in FCPB-BC3 and 1.164 (week 1) to 1.288 (week 3) for W1S in FCPB-BC4. These findings support the conclusion that FCPB-BC2 is the optimal formulation, offering the best stability and promising health benefits for future development. Additionally, efficacy assessment demonstrated significant improvements in skin characteristics, including elasticity and hydration of the stratum corneum, after 28 days of application. Wrinkle characteristics, such as surface roughness and volume, were markedly reduced, with improved skin appearance, elasticity, firmness, and hydration. The FCPB-BC beverages offer a natural and safe alternative for those searching for non-invasive anti-aging remedies. |
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| کلیدواژههای انگلیسی مقاله |
Fish Collagen Peptide,Bovine Colostrum (BC),Healthy Beverages,Shelf-Life Extension,Antioxidant,Improve Skin |
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| نویسندگان مقاله |
Fawze Alnadari |
Research and Development Center, Jiangsu Tianmeijian Nature Bioengineering Co., Ltd., Nanjing 210046, P.R. CHINA
Ge Cheng |
Research and Development Center, Jiangsu Tianmeijian Nature Bioengineering Co., Ltd., Nanjing 210046, P.R. CHINA
Rongchang Wang |
Research and Development Center, Nanjing Daily Nutrition Biotechnology Co. Ltd, Nanjing 211200, P.R. CHINA
Chao Chen |
Research and Development Center, Tianmeijian Biotechnology (Beijing) Co. Ltd, Beijing 100101, P.R. CHINA
Mustapha Muhammad Nasiru |
Institute of Agro-products Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, P.R. CHINA
Salem Baldi |
Department of Medical Laboratory Diagnostics, School of Medical Technology, Shaoyang University, Shaoyang 422000, P.R. CHINA
Maged Almogahed |
Department of Surgery, The First Bethune Hospital of Jilin University, Changchun, Jilin province, 130012, P.R. CHINA
Moath Refat |
Department of Biochemistry and Molecular Biology, The Key Laboratory of Environment and Genes Related to Disease of Ministry of Education, Health Science Center, Xi'an Jiaotong University, Xi'an, P.R. CHINA
Muhammad Shahar Yar |
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, P.R. CHINA
Xiaomei Dai |
Department of Food Science and Technology, Jiangsu Food & Pharmaceutical Science College, Huaian 223003, Jiangsu Province, P.R. CHINA
Mohamed Abdin |
Food Technology Research Institute, Agricultural Research Center, Giza, 12611, EGYPT
Reham M. Kamel |
Agricultural Engineering Research Institute, Agricultural Research Center, Giza 12611, EGYPT
Heba Gamal |
Home Economics Department, Faculty of Specific Education, Alexandria University, EGYPT
Mahmoud Younis |
Chair of Dates Industry and Technology, King Saud University, PO Box 2460, Riyadh 11451, SAUDI ARABIA
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| نشانی اینترنتی |
https://ijcce.ac.ir/article_721274_6b4da9e4ba281a2d04095c3ce1c41280.pdf |
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| زبان مقاله منتشر شده |
en |
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