Cryoprotective effects of grape seed protein hydrolysates in golden trevally (Gnathanodon speciosus) during freeze-thaw cycles
Year: 2025
Type: article
Abstract: This study investigated the cryoprotective effects of grape seed protein hydrolysates (GSPH) as a novel plant-based cryoprotectant in golden trevally mince subjected to 6 freeze-thaw cycles. The incorporation of GSPH at 8 % (GSPH8) significantly reduced both the phase transition and total freezing time compared to the control group ( p < 0.05). Notably, the mince supplemented with GSPH8 in combination with trehalose (TH) and sodium pyrophosphate (SPP) exhibited the shortest phase transition and freezing times ( p < 0.05). The addition of grape seed protein hydrolysates resulted in a smoother surface morphology and the highest absolute zeta potential in myofibrillar proteins. Furthermore, it decreased lipid and protein oxidation, particularly when combined with TH and SPP ( p < 0.05). These results were associated with an increased digestibility and antioxidant activity following simulated gastrointestinal hydrolysis ( p < 0.05). Grape seed protein hydrolysates might serve as a promising plant-based cryoprotectant in fish mince during freeze-thaw cycles. • GSPH decreased phase transition and freezing time in fish mince. • GSPH reduced myofibrillar protein denaturation during freeze-thaw cycles. • GSPH led to higher digestibility and antioxidant activity of MP hydrolysates in SGD system. • GSPH showed cryoprotective effect in fish mince during freeze-thaw cycles.
Source: Food Chemistry X
Authors: Nasibeh Firoozi, Mostafa Ghaffari, Mehdi Nikoo
Institutions: Chabahar Maritime University, Urmia University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Funder: Chabahar Maritime University
OpenAlex ID: W4413119529