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The effect of hydrolyzed protein obtained from Chlorella vulgaris on the shelf life and quality of oil cake during the storage period

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Abstract

In this research, the antioxidant properties of the hydrolyzed peptide of chlorella vulgaris (CVPH) with molecular weights (MW) of 3, 5, and 10 were kDa determined by using alcalase and flavourzyme enzyme, and cakes oil cake containing CVPH with a concentration of 0, 0.5 and 1% were produced and moisture, color, textural, chemical (peroxide value, acidity), microbial (Total viable count, yeast and mold) and sensory attributes (color, smell and overall acceptance) of them were evaluated during 30 days of storage at 25 °C. The results related to the characteristics of the bioactive peptide showed that the CVPH had high essential amino acids and CVPH by alcalase with a MW of 3 kDa s had the highest antioxidant activity, and this peptide was used in subsequent experiments. The results of the cake tests showed that the addition of CPVH increased the moisture content and decreased the color index of the cake, as well as CPVH reduced the oxidative and microbial spoilage of the cake during the storage period, and these treatments had a chemical and sensory permissible range until the end of the storage period. The sensory score of the treatment containing CPVH at 0.5% was higher than the treatment containing CPVH at 1%. Therefore, the use of CPVH as a natural preservative can increase the shelf life of the functional oil cake. Considering the relatively similar effect of 0.5% and 1% concentrations, as well as economic efficiency and better sensory characteristics, 0.5% can be the optimal concentration.

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Notes

  1. Dichloran-Rose Bengal Chloramphenicol Agar.

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Authors and Affiliations

  1. Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

    Sheyma Taghdiri

  2. Department of Marine Science and Technology, Faculty of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

    Mozhgan Emtyazjoo

  3. Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran

    Mohammad Hossein Azizi

  4. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Peiman Ariaii

  5. Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran

    Marjaneh Sedaghati

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Taghdiri, S., Emtyazjoo, M., Azizi, M.H. et al. The effect of hydrolyzed protein obtained from Chlorella vulgaris on the shelf life and quality of oil cake during the storage period. Food Measure 18, 582–592 (2024). https://doi.org/10.1007/s11694-023-02186-y

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