ArticleFood chemistry: X2025
Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Identification and In Silico Selection of Novel Antioxidant Peptides from Asian Swamp Eel Bone: Quantum Chemical Calculations, Molecular Docking, and Zebrafish Model Validation.Antioxidants (Basel, Switzerland) · 2026Article
- Rice Bran Proteins Extracted by Different Methods: Structural Properties and Antioxidant and Anti-Photoaging Activities of Their Hydrolysates.Antioxidants (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to develop an efficient method for decolorizing and deodorizing Asian swamp eel (ASE) hydrolysate. At an activated carbon (AC) dosage of 0.5 % and pH 4.0, insoluble peptides from trichloroacetic acid (TCA), which have poor antioxidant activity, were effectively removed. Meanwhile, other nitrogenous fractions with better antioxidant activity were retained, achieving a decolorization rate of 74.02 ± 0.38 %. Orthogonal partial least squares discriminant analysis (OPLS-DA) successfully distinguished the solid phase microextraction gas chromatograph-mass spectrometery (SPME-GC-MS) results of samples treated with different deodorization methods (ASE stock hydrolysate, AC treatment, AC + complex bacteria, AC + yeast, and AC + cyclodextrin). A total of 22 differential volatile compounds with variable importance projection (VIP) values greater than 1 were identified. The combination of AC treatment and cyclodextrin encapsulation effectively removed undesirable odors, enhancing the sensory quality and market competitiveness of the final product.
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Registered trials
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