The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax

High-pressure (HP) technology has been applied to extend the shelf life of shrimps by inhibiting enzymes with PPO activity or microorganisms. However, there is very little information on its effect on relevant compounds from a nutritional or functional point of view, such as fatty acids, α-tocophero...

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Detalles Bibliográficos
Autores: Gómez Estaca, Joaquín, Montero García, Pilar, Fernández Martín, Fernando, Calvo, Marta M., Gómez Guillén, M. C.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/171621
Acceso en línea:http://hdl.handle.net/10261/171621
Access Level:acceso abierto
Palabra clave:Polyunsaturated fatty acids
α-TocopherolShrimp
High pressure
Hemocyanin
Astaxanthin
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spelling The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothoraxGómez Estaca, JoaquínMontero García, PilarFernández Martín, FernandoCalvo, Marta M.Gómez Guillén, M. C.Polyunsaturated fatty acidsα-TocopherolShrimpHigh pressureHemocyaninAstaxanthinHigh-pressure (HP) technology has been applied to extend the shelf life of shrimps by inhibiting enzymes with PPO activity or microorganisms. However, there is very little information on its effect on relevant compounds from a nutritional or functional point of view, such as fatty acids, α-tocopherol, astaxanthin, and hemocyanin, which constitutes the main objective of the present work. Shrimp cephalothoraxes were HP processed at 200, 400, or 600 MPa/18°C/15 min or three consecutive 5 min cycles. It was found that hemocyanin was partially denatured at pressures up to 400 MPa, resulting in lower PPO activity, and it was totally denatured at 600 MPa, although 20% residual PPO activity remained. Astaxanthin, α-tocopherol, and total antioxidant activity were stable whichever HP treatment was applied, whereas 600 MPa caused a slight reduction of eicosapentaenoic acid (C20:5n3, EPA) and docosahexaenoic acid (C22:6n3, DHA). Despite this reduction, the ω-6/ω-3 fatty acids ratio was very low (1).The authors wish to thank the Spanish Ministry of Economy and Competitiveness for financial support through projects AGL2011-27607, AGL2014-52825, and 201370E036 and for J. Gómez-Estaca's “Juan de la Cierva” fellowship.Peer ReviewedElsevierConsejo Superior de Investigaciones Científicas (España)Ministerio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2018201820162018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/171621reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52825-Rhttps://doi.org/10.1016/j.ifset.2016.01.017Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1716212026-05-22T06:33:51Z
dc.title.none.fl_str_mv The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax
title The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax
spellingShingle The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax
Gómez Estaca, Joaquín
Polyunsaturated fatty acids
α-TocopherolShrimp
High pressure
Hemocyanin
Astaxanthin
title_short The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax
title_full The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax
title_fullStr The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax
title_full_unstemmed The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax
title_sort The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax
dc.creator.none.fl_str_mv Gómez Estaca, Joaquín
Montero García, Pilar
Fernández Martín, Fernando
Calvo, Marta M.
Gómez Guillén, M. C.
author Gómez Estaca, Joaquín
author_facet Gómez Estaca, Joaquín
Montero García, Pilar
Fernández Martín, Fernando
Calvo, Marta M.
Gómez Guillén, M. C.
author_role author
author2 Montero García, Pilar
Fernández Martín, Fernando
Calvo, Marta M.
Gómez Guillén, M. C.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Polyunsaturated fatty acids
α-TocopherolShrimp
High pressure
Hemocyanin
Astaxanthin
topic Polyunsaturated fatty acids
α-TocopherolShrimp
High pressure
Hemocyanin
Astaxanthin
description High-pressure (HP) technology has been applied to extend the shelf life of shrimps by inhibiting enzymes with PPO activity or microorganisms. However, there is very little information on its effect on relevant compounds from a nutritional or functional point of view, such as fatty acids, α-tocopherol, astaxanthin, and hemocyanin, which constitutes the main objective of the present work. Shrimp cephalothoraxes were HP processed at 200, 400, or 600 MPa/18°C/15 min or three consecutive 5 min cycles. It was found that hemocyanin was partially denatured at pressures up to 400 MPa, resulting in lower PPO activity, and it was totally denatured at 600 MPa, although 20% residual PPO activity remained. Astaxanthin, α-tocopherol, and total antioxidant activity were stable whichever HP treatment was applied, whereas 600 MPa caused a slight reduction of eicosapentaenoic acid (C20:5n3, EPA) and docosahexaenoic acid (C22:6n3, DHA). Despite this reduction, the ω-6/ω-3 fatty acids ratio was very low (1).
publishDate 2016
dc.date.none.fl_str_mv 2016
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/171621
url http://hdl.handle.net/10261/171621
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52825-R
https://doi.org/10.1016/j.ifset.2016.01.017
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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