TY - JOUR
T1 - Conversion of Dry-Salted Cannonball Jellyfish (Stomolophus meleagris) Umbrella and Oral Arms to Cornmeal Snacks and Gelatin with Antioxidant Properties
AU - del Sol Villalba-Urquidy, Blanca
AU - Velazquez-Valdez, Luis Pablo
AU - Bracamontes-Picos, Samantha Jaqueline
AU - Del Toro-Sánchez, Carmen Lizette
AU - Chan-Higuera, Jesús Enrique
AU - Ezquerra-Brauer, Josafat Marina
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/10
Y1 - 2022/10
N2 - This work determined the feasibility of producing two highly demanded products (cornmeal (CM) snacks and gelatin power) with antioxidant properties and using dry-salted brown cannonball jellyfish umbrella (UM) and oral arms (OAs). Desalted and rehydrated UM and OAs were subjected to drying and milling processes to produce jellyfish flours (UMF and OAF). Five cornmeal snacks were made: 100% CM and ones containing 20% UMF; 50% UMF; 20% OAF; and 50% OAF. Meanwhile, gelatin was obtained from UM and OAs through 0.5 M HCl hydrolysis and thermal and cold maturation treatment. Jellyfish flours increased the protein content of cornmeal snacks. Only OAF improved its antioxidant activity. The addition of 20% OAF did not affect the sensory characteristics of cornmeal snacks. Gelatin from UM had a lower crude protein level, and a gelatin β-component was not observed. Higher hydroxyproline content by HPLC and proton peaks at higher 1H–NMR fields were observed in OA gelatin. OA gelatin exhibited higher viscosity, foam, and in vitro antioxidant properties.
AB - This work determined the feasibility of producing two highly demanded products (cornmeal (CM) snacks and gelatin power) with antioxidant properties and using dry-salted brown cannonball jellyfish umbrella (UM) and oral arms (OAs). Desalted and rehydrated UM and OAs were subjected to drying and milling processes to produce jellyfish flours (UMF and OAF). Five cornmeal snacks were made: 100% CM and ones containing 20% UMF; 50% UMF; 20% OAF; and 50% OAF. Meanwhile, gelatin was obtained from UM and OAs through 0.5 M HCl hydrolysis and thermal and cold maturation treatment. Jellyfish flours increased the protein content of cornmeal snacks. Only OAF improved its antioxidant activity. The addition of 20% OAF did not affect the sensory characteristics of cornmeal snacks. Gelatin from UM had a lower crude protein level, and a gelatin β-component was not observed. Higher hydroxyproline content by HPLC and proton peaks at higher 1H–NMR fields were observed in OA gelatin. OA gelatin exhibited higher viscosity, foam, and in vitro antioxidant properties.
KW - antioxidant
KW - cannonball jellyfish
KW - dry-salted jellyfish
KW - gelatin
KW - snack
UR - http://www.scopus.com/inward/record.url?scp=85140584735&partnerID=8YFLogxK
U2 - 10.3390/fishes7050277
DO - 10.3390/fishes7050277
M3 - Artículo
AN - SCOPUS:85140584735
SN - 2410-3888
VL - 7
JO - Fishes
JF - Fishes
IS - 5
M1 - 277
ER -