Evaluation of antioxidant activities in by-product hydrolysates, fractionation and concentration of active molecules using separation technologies (ultra- and nanofiltration technologies)

Aurélie Chabeaud; Laurent Vandanjon; Pascal Jaouen; Patrick Bourseau; Charles Delannoy; Ragnar Johannsson; Gudjon Thorkelsson; Fabienne Guerard

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Evaluation of antioxidant activities in by-product hydrolysates, fractionation and concentration of active molecules using separation technologies (ultra- and nanofiltration technologies)

In: Seafood research from fish to dish

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Aurélie Chabeaud

Aurélie Chabeaud
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Laurent Vandanjon

Laurent Vandanjon
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Pascal Jaouen

Pascal Jaouen
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Patrick Bourseau

Patrick Bourseau
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Charles Delannoy

Charles Delannoy
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Ragnar Johannsson

Ragnar Johannsson
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Gudjon Thorkelsson

Gudjon Thorkelsson
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Fabienne Guerard

Fabienne Guerard
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Type:: Chapter

Pages:: 419–426

DOI:: https://doi.org/10.1163/9789086865819_045

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Abstract

Recognition of limited resources and increasing environmental pollution has emphasised the need for better utilisation of fisheries by-products (e.g. heads, frames, viscera). The present investigation explores the technical feasibility of ultrafiltration and nanofiltration membranes to fractionate and concentrate fish hydrolysates with antioxidant properties. The selected 4 kDa and 8 kDa UF membranes allowed fractionating hydrolysates in several fractions of different molecular weights. The 0.3 kDa NF membrane allowed concentrating these fractions. The combined study of chromatographic data, amount of peptides quantified in permeates and retentates as well as antioxidant activities, allowed us to study the progression of the fractionation in correlation with the increase or decrease in the antioxidant activities.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Evaluation of antioxidant activities in by-product hydrolysates, fractionation and concentration of active molecules using separation technologies (ultra- and nanofiltration technologies)

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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