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dc.contributor.author
Sepúlveda Rincón, Cindy
dc.contributor.author
Vásquez Mazo, Priscilla
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dc.contributor.author
Zapata Montoya, José
dc.date.available
2023-12-12T12:03:18Z
dc.date.issued
2023-04
dc.identifier.citation
Sepúlveda Rincón, Cindy; Vásquez Mazo, Priscilla; Zapata Montoya, José; Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 43; 4-2023; 1-8
dc.identifier.issn
0101-2061
dc.identifier.uri
http://hdl.handle.net/11336/219912
dc.description.abstract
Fish hydrolysates have become one of the most remarkable sources of bioactive peptides. However, the processing conditions for incorporating hydrolysates into food matrices can affect their bioactive performance. The effect of temperature and pH on the radical scavenging activity of tilapia hydrolysate was determined in the wet hydrolysate. Also, a central composite design was used to study the effect of the drying conditions on moisture, drying ratio, productivity, drying rate, and antioxidant activity in the tilapia hydrolysate. The results showed that the hydrolysate has high activity at acidic and neutral pH; but at pH 10, the activity decreases significantly. In the spray-drying process, the antioxidant activity was higher at 115 °C. Moreover, inlet air temperature and feed flow had a statistically significant effect (p < 0.05) on response variables. High inlet air temperature and fast feed flow decrease the moisture of the powder hydrolysate and increase the drying rate and antioxidant activity. Scanning electron microscopy showed liquid bridges between particles with irregular concavities or pores on the surface and the presence of particle agglomerations due to the hygroscopicity of the hydrolysate.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
ANTIOXIDANT ACTIVITY
dc.subject
BIOACTIVE PEPTIDES
dc.subject
ENZYMATIC HYDROLYSI
dc.subject
FISH HYDROLYSATE
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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dc.subject.classification
Biotecnología Industrial
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-12-11T16:03:00Z
dc.identifier.eissn
1678-457X
dc.journal.volume
43
dc.journal.pagination
1-8
dc.journal.pais
Brasil
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dc.description.fil
Fil: Sepúlveda Rincón, Cindy. Universidad de Antioquia; Colombia
dc.description.fil
Fil: Vásquez Mazo, Priscilla. Universidad de Antioquia; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Zapata Montoya, José. Universidad de Antioquia; Colombia
dc.journal.title
Ciência e Tecnologia de Alimentos
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1590/FST.101522
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