Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate
Protein concentrate (PC) is a potential solution to address the global protein shortage, with Indonesian shortfin eel being a suitable raw material. This research investigates the impact of ultrasound pretreatment and extraction parameters on the nutritional quality of eel protein concentrate (EPC)....
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400991X |
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| author | Andri Cahyo Kumoro Dyah Hesti Wardhani Tutuk Djoko Kusworo Mohamad Djaeni Yusuf Ma'rifat Fajar Azis Misbahudin Alhanif Tan Chin Ping |
| author_facet | Andri Cahyo Kumoro Dyah Hesti Wardhani Tutuk Djoko Kusworo Mohamad Djaeni Yusuf Ma'rifat Fajar Azis Misbahudin Alhanif Tan Chin Ping |
| author_sort | Andri Cahyo Kumoro |
| collection | DOAJ |
| description | Protein concentrate (PC) is a potential solution to address the global protein shortage, with Indonesian shortfin eel being a suitable raw material. This research investigates the impact of ultrasound pretreatment and extraction parameters on the nutritional quality of eel protein concentrate (EPC). The study involved ultrasonic pretreatment at different times and power, and solvent extraction with different solvents, temperature, and solvent-solid-feed-ratio (SSFR). The results showed that the recommended conditions for EPC preparation were a mixture of ethanol-hexane, ultrasonic pretreatment at 250 W for 25 min, extraction temperature and SSFR of 40 °C and 6:1 v/w. The protein content of EPC increased gradually with the increase of SSFR until it reached a ratio of 6:1, further increase in SSFR promoted the development of a pseudo-homogeneous system, leading to a reduction in the solvent-eel flesh contact and the relative velocity between the extracting solvent and eel flesh, and consequently decreased the extraction yield. The prepared EPC is classified as type B EPC, with a protein content of 89.62 %w.b. and a lipid content of 2.21 %w.b. The EPC contains five types of peptides with a molecular weight of 5.00–76.00 kDa, with the main fraction having a MW ranging from 10.00 to 15.00 kDa, indicating potential for functional food products. |
| format | Article |
| id | doaj-art-aff3beb9df984013ad21993ac27ef3af |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-aff3beb9df984013ad21993ac27ef3af2025-02-12T05:31:58ZengElsevierFood Chemistry: X2590-15752025-01-0125102103Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrateAndri Cahyo Kumoro0Dyah Hesti Wardhani1Tutuk Djoko Kusworo2Mohamad Djaeni3Yusuf Ma'rifat Fajar Azis4Misbahudin Alhanif5Tan Chin Ping6Department of Chemical Engineering, Universitas Diponegoro, Semarang 50275, Indonesia; Corresponding author.Department of Chemical Engineering, Universitas Diponegoro, Semarang 50275, IndonesiaDepartment of Chemical Engineering, Universitas Diponegoro, Semarang 50275, IndonesiaDepartment of Chemical Engineering, Universitas Diponegoro, Semarang 50275, IndonesiaDepartment of Industrial Technology, Universitas Diponegoro, Semarang 50275, IndonesiaChemical Engineering Study Program, Faculty of Industrial Technology, Institut Teknologi Sumatera, Lampung Selatan 35365, IndonesiaDepartment of Food Technology, Universiti Putra Malaysia, Serdang 43400, MalaysiaProtein concentrate (PC) is a potential solution to address the global protein shortage, with Indonesian shortfin eel being a suitable raw material. This research investigates the impact of ultrasound pretreatment and extraction parameters on the nutritional quality of eel protein concentrate (EPC). The study involved ultrasonic pretreatment at different times and power, and solvent extraction with different solvents, temperature, and solvent-solid-feed-ratio (SSFR). The results showed that the recommended conditions for EPC preparation were a mixture of ethanol-hexane, ultrasonic pretreatment at 250 W for 25 min, extraction temperature and SSFR of 40 °C and 6:1 v/w. The protein content of EPC increased gradually with the increase of SSFR until it reached a ratio of 6:1, further increase in SSFR promoted the development of a pseudo-homogeneous system, leading to a reduction in the solvent-eel flesh contact and the relative velocity between the extracting solvent and eel flesh, and consequently decreased the extraction yield. The prepared EPC is classified as type B EPC, with a protein content of 89.62 %w.b. and a lipid content of 2.21 %w.b. The EPC contains five types of peptides with a molecular weight of 5.00–76.00 kDa, with the main fraction having a MW ranging from 10.00 to 15.00 kDa, indicating potential for functional food products.http://www.sciencedirect.com/science/article/pii/S259015752400991XExtractionIndonesian shortfin eelOrganic solventPeptideProtein concentrateUltrasound |
| spellingShingle | Andri Cahyo Kumoro Dyah Hesti Wardhani Tutuk Djoko Kusworo Mohamad Djaeni Yusuf Ma'rifat Fajar Azis Misbahudin Alhanif Tan Chin Ping Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate Food Chemistry: X Extraction Indonesian shortfin eel Organic solvent Peptide Protein concentrate Ultrasound |
| title | Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate |
| title_full | Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate |
| title_fullStr | Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate |
| title_full_unstemmed | Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate |
| title_short | Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate |
| title_sort | ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of indonesian shortfin eel anguilla bicolor bicolor protein concentrate |
| topic | Extraction Indonesian shortfin eel Organic solvent Peptide Protein concentrate Ultrasound |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400991X |
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