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Chellamanimegalai, P.; Deshmukhe, G.; Balange, A.K., and Layana, P., 2024. Effect of solvents on extraction efficiency and in vitro antioxidant activity of bioactive compounds from Dictyota ceylanica and Dictyota cervicornis. Journal of Coastal Research, 40(5), 929–936. Charlotte (North Carolina), ISSN 0749-0208. Seaweeds can fight reactive oxygen species by producing secondary metabolites in adverse environmental conditions. In the present study, bioactive compounds, including chlorophyll a and c1 + c2, carotenoids, fucoxanthin, and total phenols, were extracted from Dictyota ceylanica and Dictyota cervicornis using various solvents to evaluate their in vitro antioxidant activities. Species-specific and solvent-specific differences (p < 0.05) were observed for those compounds. D. ceylanica yielded high chlorophyll a (2.083 mg/g) and carotenoids (0.672 mg/g) in acetone, whereas D. cervicornis showed a maximum of chlorophyll c1 + c2 (1.134 mg/g) and fucoxanthin (0.803 mg/g) in dimethyl sulfoxide. D. cervicornis was found to have a significant amount of total phenols (583.46 mg GAE/100 g), DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity (39.85%), ferric reducing antioxidant power activity (472.81 mg TE/100 g), and total antioxidant activity (1037.52 mg AAE/100 g) in the water extract. The Pearson's correlation and R2 value revealed that chlorophyll a, chlorophyll c1 + c2, carotenoids, fucoxanthin, and total phenols are highly responsible for the remarkable antioxidant activities in D. ceylanica and D. cervicornis. [ABSTRACT FROM AUTHOR]

The present experiment was conducted during March--May 2022 at ICAR--CIFE, Mumbai, Maharashtra, India to develop a unique fish feed from locally available vegetable, and fish processing waste. These two sources of the waste were used in composite bio-silage (CBS) production by combining fish (80%)--vegetable (20%) waste with probiotic proteolytic strain (E. faecalis+L. acidophilus) and jaggery (15% Jaggery) as a carbon source. The final CBS materials were used in experimental fish feed preparation by replacing fish meal (FM) protein. Changes in physicochemical, and microbiological quality characteristics of fish feed were measured every 15th day at room temperature (25--30°C). There was no change in color, the appearance of a moderately bad odour, a little bit of soft texture, and broken pellets were found in the later stages of the storage. Crude protein (38.50--36.10%) and fat (8.60--4.82%) content were decreased whereas, moisture content increased (9.15--11.10%) in all samples during the storage period. There were no notable changes in ash or crude fiber. Lipid oxidation product TBARs (8.0--13.205 MDA; nmol mg-1), Total Plate Count (2.75--6.70 log cfu g-1), and Fungal Count (1--2.50 log cfu g-1) were within acceptable range. The study's findings indicated that composite bio-silage incorporated fish feed has a shelf life of up to 60th days and can be fed during this period. The study also suggested that manufactured fish feed should not be stored for more than two months, either in the place of production or at the farmer's store. [ABSTRACT FROM AUTHOR]

There has been a growing demand towards alternative protein sources due to population growth and increasing consumer awareness on sustainability and environmental issues. Proteins from various plant, marine, insect and microbial sources are considered as excellent alternatives to substitute traditional animal-based proteins due their relatively low cost, sustainable production and nutritional value. This work is an overview of the physicochemical properties, functionality and nutritional quality of novel protein sources. Current information on the proximate composition, amino acid profile, digestibility, physicochemical and functional properties is presented. Effects of extraction method applied for obtaining protein ingredients from novel sources on protein composition, functionality and nutritional quality are discussed. Findings of some of the recent studies focusing on modification of protein structure and improvement of functionality are reviewed. Potential end product applications and challenges related to the production and use of protein ingredients obtained from novel sources are discussed. Furthermore, future research recommendations are presented. [ABSTRACT FROM AUTHOR]

Bombay duck (Harpadon nehereus) a high moisture containing fish, is considered one of the significant fisheries of the Maharashtra State. The soft and tender flesh and the bulk landing of this fish call for processing interventions for quick disposal of the bulk. Locally procured Bombay duck fish was utilized to determine the yield of mince, proximate composition and amino acid profile using standard methods. Manually scrapping of an edible portion from fish resulted in a remarkable 43.82% yield. Though the moisture content of the fish mince was found to be as high as 86.99%, the protein content of 10.35% on a wet weight basis should be considered very high. Amino acid profile revealed the presence of certain essential and non-essential amino acids, with histidine and tryptophan being absent. By reducing the moisture content of the mince, this white muscle fish can be utilized for preparing mince or surimi based protein rich low cost products. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to reduce the salt content of tilapia surimi using histidine without affecting gelation properties. The addition of histidine (T‐1) to low salt surimi gels increased the breaking force and deformation and resulted in the highest gel strength (458 g.cm). Expressible moisture was less in the T‐1 sample and proteolytic degradation was higher in the control sample indicating that autolysis did not occur in histidine added sample during gel setting. Protein patterns revealed cross‐linking of myosin heavy chain in gels with added histidine. Fourier transformed infrared spectra implied that histidine‐induced unfolding of proteins occurred after heating. T‐1 samples exhibited a dense and compact microstructure, whereas the control gel was loose. The results of this study show that the addition of histidine could yield high‐quality gels from tilapia surimi in low salt conditions. [ABSTRACT FROM AUTHOR]

In this study, Pangas was smoked to evaluate the changes that occur during salting and smoking. The changes in proximate composition (moisture, fat, protein and ash), physicochemical parameters (pH, Peroxide Value (PV), Free Fatty Acids (FFA), Thiobarbituric Acid Reactive Substance (TBARS), Total Volatile Base Nitrogen (TVBN), Water Phase Salt (WPS), Total Viable Count and sensory changes were evaluated. The moisture, fat, protein and ash content of smoked fish were 66.67%, 6.63%, 20.57% and 4.71%, respectively. The pH, PV, TBARS, FFA, TVBN and WPS of smoked Pangas were 6.13, 0.34 meq of O2 /kg of fat, 0.12 mg MDA /kg, 0.36% oleic acid, 6.46 mg N/100g and 6.53%, respectively. The total viable count of smoked Pangas was 3.78 log cfu/g. Overall sensory scores of smoked Pangas was higher than salted Pangas. On correlating the results of physicochemical, microbial and sensory scores, it was found that smoked Pangas was suitable for consumption. Therefore Pangas fish can be used as raw material for hot smoking. [ABSTRACT FROM AUTHOR]