Khan Muhammad Umar, Hamid Khalid, Tolstorebrov Ignat, Eikevik Trygve M
Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
Food Chem. 2024 Sep 15;452:139559. doi: 10.1016/j.foodchem.2024.139559. Epub 2024 May 3.
Fish protein hydrolysates (FPH) are inherently unstable in their liquid form, necessitating either freezing or dewatering for stabilization. Gentle methods such as freeze concentration can be used to remove water, this can be achieved by freezing water in solution by decreasing the bulk temperature below freezing point and separating pure ice crystals from concentrated solution. This approach serves as an alternative to techniques like evaporation and reverse osmosis for concentrating solutions that have high water content, significant nutritional value, and thermolabile compounds. This is crucial as many bioactive compounds degrade when exposed to elevated temperatures. Another notable advantage of this technology is its potential to reduce energy consumption by up to 40% when integrated into the FPH drying process. Although this technology is currently industrialized primarily for juices, it can achieve concentrations of up to 60°Brix and manage viscosities up to 400 mPa.s. Numerous studies have been dedicated to enhancing design and processes, leading to a 35% reduction in the system's capital cost and a 20% reduction in energy consumption. Moreover, freeze concentration can synergize with other concentration techniques, creating more efficient hybrid processes. This review aims to introduce freeze concentration as a superior option for preserving fish protein hydrolysates, enhancing their stability, and maintaining their nutritional and bioactive qualities.
鱼蛋白水解物（FPH）的液态本质上不稳定，需要冷冻或脱水来实现稳定化。可以采用诸如冷冻浓缩等温和方法来去除水分，这可以通过将溶液中的水冷冻来实现，即把总体温度降低到冰点以下，并从浓缩溶液中分离出纯冰晶。对于浓缩含水量高、具有显著营养价值且含有热敏性化合物的溶液而言，这种方法可替代蒸发和反渗透等技术。这一点至关重要，因为许多生物活性化合物在高温下会降解。该技术的另一个显著优势是，当集成到FPH干燥过程中时，其能耗有可能降低多达40%。尽管该技术目前主要在果汁行业实现了工业化，但它可以实现高达60°Brix的浓缩度，并处理高达400 mPa.s的粘度。众多研究致力于改进设计和工艺，使系统的资本成本降低了35%，能耗降低了20%。此外，冷冻浓缩可以与其他浓缩技术协同作用，创造出更高效的混合工艺。本综述旨在介绍冷冻浓缩作为一种保存鱼蛋白水解物的优质选择，以提高其稳定性，并保持其营养和生物活性品质。
