Development, Characterization, and Anti-Aging Potential of Fish Collagen Peptide-Based Beverages with Bovine Colostrum
Year: 2025
Type: article
Abstract: 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.
Authors: Fawze Alnadari, Ge Cheng, Rongchang Wang, Chao Chen, Mustapha Nasiru, Salem Baldi, Maged Almogahed, Moath Refat, Muhammad Shahar Yar, Xiaomei Dai, Mohamed Abdin, Reham Kamel, Heba Gamal, Mahmoud Younis
Institutions: Jiangsu Academy of Agricultural Sciences, Shaoyang University, First Hospital of Jilin University, First Bethune Hospital of Jilin University, Xi'an Jiaotong University, Nanjing Agricultural University, Jiangsu Food and Pharmaceutical Science College, Agricultural Research Center, Agricultural Engineering Research Institute, Alexandria University, King Saud University
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7110868738